Food Network's Tyler Florence will be the celebrity chef at this year's Kentucky Proud Incredible Food Show on Oct. 27.
Chef Florence is the star of How to Boil Water, Food 911, Tyler's Ultimate, and The Great Food Truck Race. He will be on stage in Rupp Arena for two presentations at 11 a.m. and 3 p.m.
The event at Lexington Center features more than 100 exhibitors, including specialty food companies, caterers, restaurants, kitchen planners and appliance manufacturers. Tickets will go on sale May 4 at the Lexington Center Ticket Office, Ticketmaster.com and all Ticketmaster Outlets. Call (859) 233-3535 or go to Incrediblefoodshow.com.
At last year's show, Jonathan Lundy, chef/owner of Jonathan at Gratz Park, donated a March Madness dream dinner for a God's Pantry fund-raiser. The dinner was held earlier this month on the floor of Rupp Arena for Gail Greer of Lexington and seven guests.
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Greek pastry sale
The Greek Orthodox Church's annual pastry sale will be April 5 and 6 at the church, 920 Tates Creek Road. Pastries include baklava, kataife, finikia, koulourakia, and Greek sweet bread. New items this year are paximathia, twice-baked Greek biscotti; and Greek halva, a sweet semolina pudding with nuts. Hours are 8 a.m. to 6 p.m. Deadline for pre-orders is Friday. Call (859) 223-6267 or (859) 245-4057.Boone Creek Creamery's sassy redhead, Tuscan sun and Kentucky Derby cheeses outran many famous brands in the 2012 World Championship Cheese contest. Ed Puterbaugh's artisan cheeses scored high marks in the competition held earlier this month in Madison, Wisc.
Sassy redhead scored 96 out of 100 in the pepper- flavored category, Tuscan sun scored 94.2 in flavored hard cheese, and Kentucky Derby scored 95.5 in the flavored with sweet condiments division.
"This was our first competition, and we learned a lot about both our cheeses and international judging," Puterbaugh said. "This was a record-breaking year, with nearly 3,000 entries, so for our first time out, we are very pleased with our scores. More importantly, the feedback has helped give us clear direction for improving our cheeses. We're already tweaking recipes and making cheeses for the American Cheese Society competition in Raleigh, N.C. in August."
Boone Creek Creamery is at 2462 Palumbo Drive. Call (859) 255-2398 or go to Boonecreekcreamery.com.
PLU codes tell a lot
We found this interesting bit of information on Pinterest.com. It was taken from Drfranklipman.com. Lipman, who according to his blog is founder and director of Eleven-Eleven Wellness Center in New York City, explains what those codes on stickers of fruits and some vegetables mean. They have more of a function than helping scan the price at the checkout stand.
The PLU code, or price lookup number, printed on the sticker also tells you how the fruit was grown. By reading the PLU code, you can tell whether the fruit was genetically modified, organically grown or produced with chemical fertilizers, fungicides or herbicides.
Here are the basics of what you should know:
â– If there are only four numbers in the PLU, the produce was grown conventionally or "traditionally" with the use of pesticides. The last four letters of the PLU code are simply what kind of vegetable or fruit. An example is that all bananas are labeled with the code 4011.
â– If there are five numbers in the PLU code, and the number starts with "8," the item is a genetically modified fruit or vegetable. A genetically engineered (GE or GMO) banana would be 84011.
â– If there are five numbers in the PLU code, and the number starts with "9," the produce was grown organically and is not genetically modified. An organic banana would be 94011.
The adhesive used to attach the stickers is considered food-grade, but the stickers themselves aren't edible.