Three of Lovers Leap Vineyards' wines received medals at the 2011 San Francisco Chronicle Wine Competition. The 2007 cabernet sauvignon won a silver, and the 2008 Cynthiana and 2008 riesling earned bronze medals. This is the largest competition of American wines in the world, receiving more than 5,000 entries, winemaker Logan Leet said.
Lovers Leap is at 1180 Lanes Mill Road, Lawrenceburg. Call (502) 839-1299 or go to Loversleapwine.com.
Sullivan University student Kara Schnaus took third place in the Cacao Barry L'Art du Chocolatier Challenge in Chicago on Jan. 10.
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Schnaus, from Sellersburg, Ind., is a third-quarter student in Sullivan's National Center for Hospitality Studies' Baking and Pastry Arts Program. She is a mother of four and a grandmother of one. Her creation was Dumante white chocolate mousse with prosecco poached pears served in a dark-chocolate cup with a pistachio and cookie garnish.
Seven Louisville chefs will prepare a special dinner next month to benefit the Kenneth Black memorial scholarship fund at Sullivan University. The event, Feb. 25 and 26, will be at the Westport Village location of Wild Eggs in Louisville. Tickets are $125. Call (502) 423-5784 or go to Aculinarytribute.com.
The five-course chef collaboration dinner, with wine pairings, is in memory of Napa River Grill's late sous chef, who was killed in a motorcycle accident in April. Participating chefs are Anthony Lamas of Seviche, Kathy Cary of Lilly's, John Castro of Winston's at Sullivan University, John Varanese of Varanese, John Plymale of Porcini, and Michelle Childers of Napa River Grill. Each chef will be responsible for a specific course showcasing his or her individual areas of expertise and cuisine.
The menu will include Kentucky bison empanada with avocado- jalapeño puree (presented by Lamas); gorgonzola flan with Grateful Greens, pears poached in port, candied pecans and balsamic vinaigrette (Cary); hazelnut mushroom soup (Castro); slow braised Wagyu beef boneless short rib accompanied by wild-caught Alaskan halibut wrapped in prosciutto di Parma, served with wild mushroom and leek bread pudding and lightly fried Brussels sprouts (Varanese and Plymale); banana crème brûlée with caramelized fresh banana, and house-made biscotti topped with a caramel drizzle (Childers).
There will be two dinner seatings each night, and the chefs will present their dishes. The first seating will begin with a cocktail reception at 5:30 p.m., then dinner at 6. The second seating will have cocktails at 8 and dinner at 8:30.
Enter to win
While the weather is cold and dreary, you can stay home and cook up some culinary creations and enter a couple of contests.
■ The Alaska Seafood Marketing Institute is sponsoring the "first ever" wild Alaska fish taco recipe contest. The deadline is Jan. 31. Go to Alaskafishtaco.com. The contest is open to non-professional cooks.
■ The Wisconsin Potato & Vegetable Growers Association's next recipe contest is spring greening. Enter green vegetable/herb and Wisconsin potato r ecipes at Wisconsinpotatoes.com. The association has ideas for prize-winning appetizers to serve at your Super Bowl party. Muffin tin-baked Tex-Mex mashed potatoes took first place in the "Win with Wisconsin Potatoes Football Championship Recipe Round-up" recipe contest. Other winning recipes include Wisconsin potato nachos and Todd's Tex-Mex potato salad. Recipes are at Winwithwisconsinpotatoes.com/winning-recipes.html.