Earth Day on Friday inspires people to commit to protecting the environment and sustainability.
Berries On Bryan Station Farm will observe Earth Day with an open house from 4 to 6 p.m. Friday and 10 a.m. to 1 p.m. Saturday. Visitors can learn about sustainable practices for raising vegetables, herbs and berries. Farm tours will include the hoophouse, fields, a beehive and a chicken tractor.
The farm is at 4744 Bryan Station Road. Call (859) 293-0077 or go to Berriesonbryanstation.com.
Baking up Easter
There's no need to bake hot cross buns or dinner rolls for the Easter feast when you can call your neighborhood bakery.
■ Bluegrass Baking Company, 3101 Clays Mill Road, is baking traditional breads including hot cross buns, kulich and paskha, and babka and pirozhki pastries. Call (859) 296-0581.
■ Mondelli's Bake Shop, 3120 Pimlico Parkway, is accepting special orders for butterflake dinner rolls, butter biscuits, hot cross buns, daffodil cakes, bunny cakes, petits fours and Easter cookies. Call (859) 245-5377.
Need ham help?
If you're not sure how to cook the Easter ham, you can call the ham experts at 1-866-343-5058. The ham hotline hours are 9 a.m. to 7 p.m. through April 30. Kentucky Legend Ham in Owensboro receives many questions during peak ham holidays, and the company uses the hotline to give information on buying, cooking and carving the ham. Recipes are at Specialtyfoodsgroup.com.
Higher baking education
The Bakery at Sullivan University in Louisville is offering limited-edition Easter items through Saturday.
Chocolate eggs, crosses and bunnies are $3.25 each; decorated Easter egg cookies, $1.50 each; and hot cross buns, 45 cents each. The chefs at The Bakery also make culinary sculptures in bread and chocolate for Easter dinners or spring and summer events.
The Bakery at Sullivan University is the retail outlet for the National Center for Hospitality Studies' Baking and Pastry program. The Bakery is at 3100 Bardstown Road. Call (502) 452-1210 or go to www.sullivan.edu.
Back to school
Phil Dunn's cooking classes are back for spring and summer. The classes are $50 each and are held at Architectural Kitchens and Baths, 345 Lafayette Avenue. Classes begin at 6 p.m. except for the June 4 class, which starts at 8 a.m. Call (859) 533-3553.
Here's the lineup:
■ Thursday: Easter Sunday brunch: bourbon-glazed ham, roasted garlic green beans, and lemon cheesecake with fresh berries.
■ Monday: gluten-free entrees: spinach and cheese ravioli, chicken pot pie, and shepherd's pie with sweet potato biscuit topping.
■ April 28: crepe workshop: mushroom and bacon crepes, beef tips with brie, bananas foster crepes and chocolate crepes.
■ May 5: Derby Day dinner: country ham on angel biscuits, sliced beef tenderloin, cheese grits soufflé, fresh asparagus and chocolate bourbon-pecan tarts.
■ May 10: four favorites you should know how to prepare: Hungarian goulash, Irish lamb stew with roasted potatoes, duck a l'orange and a wedge salad.
■ May 16: spring vegetarian feast: spinach and avocado salad with citrus vinaigrette dressing; four-cheese galettes; and corn, tomato and fresh herb succotash.
■ May 18: gluten-free baking: blueberry scones, cinnamon-raisin coffee cake, buttery dinner rolls, and bread pudding with bourbon sauce.
■ May 20: more comfort foods: chicken and dumplings, meatloaf, grilled Polish sausage, turkey tetrazzine and peach cobbler.
■ May 23: New England supper: clam chowder, Yankee pot roast, baked beans and blueberry pie.
■ June 2: easy entree salads: cobb, Latin taco, shrimp and avocado, and marinated flank steak.
■ June 4: A trip to the farmers market: Pick up spring produce for a luncheon.
■ June 7: It's Greek to me: zucchini keftedes, grape leaves, lamb chops and baklava.
Feast for vintners
Vintner Select and Mozz Restaurant will host a wine-maker dinner at 7 p.m. May 3. California winemaker John Williams of Frog's Leap will be the guest speaker at the dinner, which will be at Mozz, 445 East Market Street in Louisville. Chef/co-proprietor Matthew Antonovich will prepare a five-course meal that includes Marcona almond-crusted goat cheese wrapped in ahi tuna; diver scallops and roasted butternut squash agnolotti; lamb chops with merlot-plumped currants and cherry-glazed rosemary parsnips; green olive-braised beef with dried cherry demi-glace and potato crisp; zinfandel zabaglione shots; and mascarpone cheese and wild berries.
Wine expert David DuBou of Vintner Select will answer guests' wine questions. The cost is $115 a person. Call (502) 690-6699 or go to Mozzlouisville.com. Frog's Leap, founded in 1981, is a small family winery in Napa Valley.