On the Road Culinary Adventures is coming to Central Kentucky.
The three-day, two-night farm-to-table tours are designed by Gwen Pratesi, writer and producer of the online food and travel magazine Bunkycooks.com.
Guests work with top chefs and visit farms. The Kentucky destinations include Woodford Reserve in Versailles, Proof on Main restaurant in Louisville, Stone Cross Farm in Taylorsville, and Woodland Farms in Goshen. Participating chefs are Ouita Michel, chef/owner of Holly Hill Inn in Midway, and Louisville chefs Anthony Lamas, chef/owner of Seviche, and Michael Paley of Proof on Main.
Tickets for the tour, which is Sept. 18 to 20 and includes lodging and transportation, are $795. Call (404) 380-1010 or go to Ontheroadculinaryadventures.com.
Never miss a local story.
Sustainable Berea is organizing Neighborhood Food Feasts to inspire people to talk about the local food economy.
Sixteen neighborhood dinners are planned Sept. 24 and 25 and Oct. 1 and 2. Dinners range from potlucks at Wolf Gap, Old Town Amish Store and the Friends Meeting House to a gathering in the Adams/Fee/High/South Broadway neighborhood. Call (859) 985-1689 or go to Sustainableberea.org.
A month of classes
If you're interested in improving your cooking skills, take a class with chef Phil Dunn. Classes are $50 and are at Architectural Kitchens & Baths, 345 Lafayette Avenue. To register, call (859) 533-3553 or email Phildunn@insightbb.com.
Here are the topics and dates for September classes, which begin at 6 p.m.
French bistro supper, Friday; warm and chilled summer soups, Monday; bacon is better, Sept. 15; salmon so many ways, Sept. 19; just desserts, Sept. 23; champagne brunch, Sept. 27; pasta and risotto, Sept. 30.Stanley J's New York Style Deli, a fixture in South Lexington since 1989, will close Friday. Stanley Joseph Tarnofsky, who started the business with wife Carol, died in 2005.
The restaurant was known for its great sandwiches and its redskin potato salad. Years ago, when we asked Tarnofsky for his recipe, he wouldn't share the original but gave us this one. In memory of Tarnofsky and the closing of a favorite Lexington deli, we're reprinting the recipe.
Tarnofsky's sweet potato salad
5 pounds new potatoes, boiled until tender
3 pounds sweet potatoes, baked until tender
10 peeled garlic cloves
1 bunch green onions, diced diagonally
10 slices cooked bacon, crumbled
1 cup Breakstone's sour cream or Kroger natural sour cream
3 cups Hellmann's mayonnaise
1 teaspoon white pepper
1 tablespoon salt
Crush new potatoes into bite-size pieces. Peel sweet potatoes and cut up (these potatoes eventually will lose shape and blend in with the other ingredients when mixed). Sauté garlic in olive oil until darkened. Chop into small pieces. Add garlic and remaining ingredients to potatoes. Adjust mayonnaise to desired consistency, and salt and pepper to taste. Mix well. Refrigerate until ready to serve.
Makes 20 to 25 servings.
Contest takes notice
Cooking competitions at the Kentucky State Fair always result in new and interesting recipes. Jennifer Langfels of Lexington entered the Pillsbury pie baking contest for the first time and won an honorable mention for the new entrant award. Her recipe was inspired by a piña colada.
Colada berry pie
16 ounces frozen berry medley
1/4 cup corn syrup
1/2 cup sugar
11/2 cups piña colada mix, divided
1⁄3 cup cornstarch
1 package Pillsbury refrigerated pie crusts
In a medium bowl, mix berry medley, corn syrup and sugar until berries are evenly coated. Let stand 30 minutes. Mix 1 cup piña colada mix and cornstarch until cornstarch dissolves. Pour mixture with 1 cup of the fruit mix into a saucepan on medium heat. Mix well and increase heat to bring to a boil, then reduce to medium low, stirring frequently to avoid clumps. Heat until consistency resembles yogurt. Mix with remaining fruit mixture.
Place one pie crust in a deep 9-inch pie dish. Pour in berry filling. Place second crust over filling. Crimp edges of both crusts to seal. Bake at 375 degrees on the bottom rack of oven. After 20 minutes, place foil ring around crust to keep edges from browning too much. After 60 minutes, remove from oven and brush remaining piña colada mix on top crust. Return pie to oven and bake 20 minutes or until crust is golden.