The Kitchen Blues Brigade is at work again.
The Brigade was organized by Sullivan University culinary students and family and friends of Kelli Oakley and her sister-in-law Jayna Oakley to raise money for charitable organizations.
This year, the Brigade's fourth annual Friday Fish Fry will benefit the Kidney Health Alliance of Kentucky. The group has raised more than $25,000 for charity during the past three years, Jayna Oakley said.
The fish fry will be 11 a.m. to 7 p.m. Friday in the parking lot of Oleika Temple, 326 Southland Drive. The cost is $8 for fish, two side items, bread, and tea or lemonade. Tickets are available at the door or by calling Oakley at (859) 277-8259.
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Gordon Food Service is donating "the entire grocery list of food we need for the event," Oakley said. "What this allows us to do is give every dollar we make directly to the charity we support. With our team of volunteers making home desserts, this adds even more to the bottom line. We can make even more money to do free kidney screenings, provide supplements to dialysis patients, and promote early detection of chronic kidney disease."
Donations also are accepted. "A $50 donation could provide a dialysis patient with nutritional supplements for five months; $100 could help cover the cost of 20 free kidney disease screenings; and $200 could help pay utility bills for a new dialysis patient who is no longer able to work," Oakley said.
Chefs Lundy, Michel join forces
Jonathan Lundy, chef/owner of Jonathan at Gratz Park, will be guest chef Saturday at Woodford in the Kitchen. Lundy will join chef-in-residence Ouita Michel to prepare the dinner, which will be served from 6 to 8 p.m. at Woodford Reserve Distillery, 7855 McCracken Pike, Versailles. Featured are Walnut Hall bluegrass-fed beef carpaccio rolls with arugula and Parmesan; sea scallop hot Browns; coffee-seared pork chops with corn whipped potatoes, green beans and Woodford Reserve red-eye gravy; and Spalding's doughnut bread pudding with bourbon sauce and Jonathan's vanilla bean ice cream. Tickets are $50. Contact Kelly Malin at email@example.com or call (859) 879-1963.
Film focuses on food and health
Good Foods Market & Café will present the film Food Matters on Tuesday at the Lexington Public Library, 140 East Main Street. The documentary looks at the connection between food and our nation's health, and contends that there are solutions for naturally curing illnesses and that not all health problems require costly medical attention. The event will be 6:45 to 8:45 p.m. at Good Foods Chapter 2, in the library. Go to www.foodmatters.tv.
Where's the gluten? Not in these breads
Great Harvest Bread Co. is making gluten-free breads in a gluten-free environment at the store in Idle Hour Center. Flavors are "cinnful," pumpkin, sesame, sunflower and tapioca. Call(859) 266-2915 or go to www.greatharvestlexington.com. The bread also is available at the Palomar Centre store. Call (859) 223-7603.
5 ways to sample bison
The grilling season moves into high gear during Memorial Day weekend. If you're tired of the same old burgers and chicken, try bison, which has less fat and cholesterol than beef, pork and chicken.
Kentucky Bison Co. is offering gourmet meat samplers for Father's Day and the grilling season. They are available in five varieties: sizzling steak ($125.20); family favorites ($167.30); great grilling favorites ($143.70); barbecue master ($163.30); and Southern soul food sampler ($151.30).
Call (502) 562-9491 or 1-877-859-2426, or go to www.kybisonco.com.