In March, Food Network host Guy Fieri and his film crew visited Parkette Drive-In to tape a segment for Diners, Drive-ins and Dives. On Sept. 20, we can watch as Parkette owners Jeff and Randy Kaplan show Fieri how to fry great-tasting chicken. The segment will air at 10 p.m.
The Parkette is at 1230 East New Circle Road. Call (859) 254-8723 or go to Theparkette.com.
Taste the tradition
Hallmarks of Kentucky cuisine will be celebrated at A Kentucky Food Sampler on Sept. 23.
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Five Bluegrass restaurants will prepare a menu that reflects traditional Kentucky foods for a dinner at the Thomas D. Clark Center for Kentucky History, 100 West Broadway Street, Frankfort.
The dinner, from 5:30 to 8:30 p.m., will feature Duchess potatoes and green bean bundles from the All the Way Shoppe in Bagdad; country ham and biscuits and bread pudding with bourbon sauce from the historic Beaumont Inn in Harrodsburg; Stonecross Farm roast pork with spiced fruit chutney and Happy Jack's butternut squash gratin from Holly Hill Inn in Midway; Kentucky burgoo and Capriole goat cheese salad with cayenne-pecan brittle, fresh peaches and peach preserves vinaigrette from Jonathan's at Gratz Park in Lexington, and meatloaf and fresh apple cake from the Whistle Stop in Glendale.
Recipes from Sterling Bits Cookbook and Splash of Bourbon: Kentucky's Spirit also will be served. Sterling Bits authors Kathy Mayfield and Suzy Smith will prepare My Mare's mini hot Brown appetizers and furlong mushrooms in phyllo shells. Splash author David Domine will offer Kentucky gumbo and bourbon brioche. Those cookbooks and Jonathan Lundy's Jonathan's Bluegrass Table: Redefining Kentucky Cuisine will be for sale at the event, and the authors will sign their books.
Tickets are $40 and $35 for KHS members. Reservations deadline is Sept. 17. Call Julia Curry at (502) 564-1792 or e-mail Julia.Curry@ky.gov.
May the best pizzas win
Pizza restaurant owners are invited to participate in the first annual Bluegrass Pizza Bake-Off, 2 to 7 p.m. Sept. 21 at the PizzaOvens.com warehouse, 121 Dewey Drive, Nicholasville.
There will be a traditional and a non-traditional division. The winner of each division will receive $1,000 and a free entry into next year's competition, and the runner-up will receive $500. Go to PizzaOvens.com/competition.html. PizzaOvens.com sells new and used ovens and equipment, including brick ovens and wood-burning ovens.
Cooking lessons served
The Williams-Sonoma store at Fayette Mall, 3473 Nicholasville Road, is offering technique classes during September. Dates and topics are: Sept. 12, risotto; Sept. 19, indoor grilling; and Sept. 26, fall baking. Call (859) 272-5856.
It's bourbon month
Louisville restaurants are celebrating bourbon this month with Bourbon Heritage Month and the Kentucky Bourbon Festival. The festival will be Sept. 14 to 19 in Bardstown. Go to Kybourbonfestival.com.
■ Proof on Main, 702 West Main Street, will offer a lineup of distillery guests and a menu of rare bourbon flights. From 5 to 7 p.m. on Thursdays, Proof will serve custom batch bourbons from Woodford Reserve and Old Rip Van Winkle.
Experts from distilleries will be on hand some of those nights to answer questions and guide tasters through the history of their bourbons: Chris Morris of Old Forester and The Woodford Reserve Distillery on Thursday; Kevin Smith of Maker's Mark, Sept. 9; and Parker Beam of Heaven Hill Distilleries, Sept. 30. Call (502) 217-6360 or go to Proofonmain.com.
■ The Brown Hotel will offer paired appetizers and cocktails made with Kentucky bourbon at the hotel's lobby bar through Sept. 30. Each item on the menu is $7 and is offered from 4 to 10 p.m. daily.
The special bourbon menu will feature wild mushroom and fresh pea gnocchi with Four Roses small batch bourbon sauce; pan-seared pot stickers with Jim Beam black soy sauce, and beef skewers with Woodford Reserve bourbon veal reduction. The Brown is at 335 West Broadway. Call (502) 583-1234 or go to Brownhotel.com.
Caffeine boost for charity
My Racing Heart is a new line of artisan coffee from Consumers Choice Coffee. It's named for My Racing Heart LLC, an equine rescue support organization created in 2008 by Kate Richards Wilt. Collecting money through the promotion of various Derby-related events and the selling of My Racing Heart coffee, the organization makes donations to several Kentucky equine charities, including Track Chaplaincy, Healing Hooves and The Backside Learning Center.
Available in both regular and decaf, the blend of Costa Rican Tarrazu, Guatemala Antigua and Colombian Supremo coffee beans is hand-ground and packaged by Consumers Choice in Louisville. The coffee, noted for its mildly nutty taste, rich ripe aroma with overtones of cocoa and spice and medium body, is available at Myracingheart.org.