The Seelbach Hilton Hotel in Louisville will host the fourth annual Old Friends Along the Kentucky Bourbon Trail dinner and bourbon-tasting at 6 p.m. Saturday. The event is a benefit for Old Friends, a Thoroughbred retirement facility in Georgetown.
The bourbon-themed dinner features pecan pie salad made with Four Roses candied pecans; and Four Roses bourbon barrel smoked pork chop with sweet potato, rutabaga, winter radish, house-made bacon and Four Roses jus. Tickets are $100. Call (502) 585-9292.
Straight from the barrel
Sixteen Bluegrass wineries are holding barrel tastings from 11 a.m. to 5 p.m. March 31 to benefit McConnell Springs. The cost is $20.
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A barrel tasting is a one-ounce sample of wine in its final stages before bottling. It gives participants the opportunity to experience up-and-coming wines and discuss the sample.
Participants may start at any of the wineries and visit as many as they wish. Each will have a wristband that entitles the wearer to a tasting at each winery. A limited number of commemorative McConnell Springs wineglasses will be available.
Participating wineries are: Springhill and Chuckleberry, both in Bloomfield; Lovers Leap, Lawrenceburg; Horseshoe Bend, Willisburg; Wildside, Versailles; Chrisman Mill, Nicholasville; Equus Run, Midway; Acres of Land, Richmond; Harkness Edwards, Winchester; McIntyre's, Bardstown; Elk Creek, Owenton; Prodigy, Frankfort; and Talon, Jean Farris, Black Barn and Grimes Mill in Lexington. Call Dick or Annette Mathy at (859) 272-0682 or go to Mcconnellsprings.org.
A bus tour is available. Call (502) 422-3198 or email Gary@bestkywinetour.com.
A 'Top Chef' guest
Louisville chef Edward Lee, who was a contestant this season on Top Chef, will be the guest chef at Woodford in the Kitchen on March 17. The series, which showcases bourbon in culinary creations, will feature a tour of Woodford Reserve Distillery and Lee's demonstration and discussion on cooking and bourbon.
Lee is a Korean-American who grew up in Brooklyn, trained in classical French kitchens and has spent almost 10 years in Louisville. A three-time James Beard semifinalist for Best Chef: Southeast, Lee has been featured in Gourmet, Southern Living, and on CBS's The Early Show. He will serve a Manhattan-themed bourbon dinner. The event will be 6 to 9 p.m. and is $75. Contact Kandi Sackett at (859) 879-1934 or Kandi_sackett@b-f.com. The distillery is at 7855 McCracken Pike, Versailles.
Soup recipe request
Freddie Kious of Lexington is looking for the recipe for chipotle soup that was served at The Depot Restaurant in Midway. "Later they moved to Railheads in Versailles and had it there for a while. I have tried recipes, but none are just right," Kious said.
If you have the recipe and would like to share it, email email@example.com.
Do your heart good with dessert
During Heart Month, we strive to eat healthier, but that doesn't mean we can't have dessert. This recipe contains heart-healthy whole grains, nuts and fruit.
Pear and cherry crumble
For fruit filling:
Juice of one lemon
5 to 6 fresh pears, the riper the better
1 cup dried cherries
Zest of one lemon
1/2 cup pear juice (may substitute apple juice)
2 tablespoons honey
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 tablespoon flour
For the topping
1 cup vanilla granola
3 tablespoons flour
1/2 cup brown sugar
1/4 cup sliced almonds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup trans fat free margarine spread
Preheat oven to 375 degrees. Lightly spray a 9-inch baking dish with cooking spray. Line a rimmed baking sheet with aluminum foil and set aside.
To make fruit filling, fill a large bowl halfway with cold water and the lemon juice. Cut stems off pears and peel them, placing each one in acidulated water as you do so. Then, halve, core and seed pears and cut them into inch-thick lengthwise slices or chunks, returning each sliced pear to lemon water until job is completed. Drain cut pears in a colander and return them to mixing bowl. Add cherries, lemon zest, pear or apple juice, honey, flavorings, spices and flour, and stir to mix everything well. Let fruit macerate for 15 minutes, then place it in the prepared baking dish.
To make the topping, place granola, flour, brown sugar, almonds and spices in large mixing bowl and toss them together lightly. Add margarine spread and use hands to work spread into dry ingredients until blended but crumbly. Spread topping over pears. Place dish on foil-lined baking sheet and bake 30 to 35 minutes, until top is golden brown and juices are bubbling and translucent. Serve warm. Makes 8 servings.
Nutrition information per serving: 289 calories, 4 g. fat, 0 mg. cholesterol, 69 mg. sodium, 62 mg. carbohydrates, 6 g. fiber, 41 g. sugar, 3 g. protein.
From American Heart Association