Woodford Reserve Distillery is offering a series of classes designed to showcase bourbon with artisan foods. The first will feature Kenny Mattingly, owner of Kenny's Farmhouse Cheese in Austin, from 1 to 4 p.m. Sept. 8. Cost is $50. The distillery is at 7855 McCracken Pike, Versailles.
Reservations are required. Contact Marnie Walters at (859) 879-1939 or Marnie_walters@b-f.com.
Celebrating food, sustainability
Thai Orchid Cafe will host a celebration of local food and sustainable culture Sept. 22. Harvest Fest will benefit Seedleaf, a non-profit organization that aims to increase the availability of fresh, wholesome food to people at risk of hunger in Central Kentucky.
Harvest Fest will feature live music, and food and beverage tastings from Thai Orchid, Good Foods Market & Café, The Wholesome Chef, West Sixth Brewing and Elmwood Stock Farm.
Hours are 5 to 10 p.m. Thai Orchid is at 1030 South Broadway. Call (859) 288-2170 or go to HarvestFestLex.com. Tickets are $50 in advance, $60 at the door.
A blend of knowledge
Tea blender Bruce Richardson is offering informal one-hour tea tasting classes in the new Elmwood Inn Fine Teas showroom in Danville. Each class features a flight of teas served in a tea bar setting.
Richardson is the tea columnist for TeaTime magazine and author of several books, including The New Tea Companion published by the National Trust of England.
Topics and dates are:
■ Basic black, Sept. 20: A guide to four classic black teas from the world's major tea growing areas.
■ What's healthy about green tea? Oct. 25: Learn to make perfect green tea and infuse it — hot or cold — into a healthy lifestyle.
■ Longing for oolongs, Nov. 15: An introduction to the Chinese ritual of preparing oolong teas in the Gungfu tradition.
■ Cutting the caffeine, Dec. 6: Discover the restful benefits of drinking herbals such as ginger, tulsi, hibiscus, blueberries and other caffeine-free blends.
Classes begin at 7 p.m. Each is $10. Tickets are available at Elmwoodinn.com or by calling (859) 236-6641. Elmwood Tea is at 135 North Second Street, Danville.
State fair winners
Culinary competitions at the Kentucky State Fair produced great new recipes. The winner in the Fleischmann's Yeast Sensational Sandwich Bread contest was created by Shell Law of Jeffersonville, Ind. Here's the recipe.
1 cup warm water (110 degrees)
1 package Fleischmann's active dry yeast
1 teaspoon honey
1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
11/2 teaspoons Italian seasoning
2 teaspoons olive oil
1/2 cup shredded Parmesan
Pizza or spaghetti sauce of your choice
3 ounces pepperoni slices
1/2 pound mild Italian sausage (cooked, crumbled or diced)
1/2 cup fresh mushrooms, diced and sautéed
1/2 cup onion, diced and sautéed
1/2 cup green pepper, diced and sautéed
8 ounces shredded mozzarella cheese
To make bread: Combine warm water, yeast and honey in large mixing bowl. Let set 5 to 10 minutes until foamy. In separate bowl, combine flours. Stir in salt, pepper and Italian seasoning. With paddle beater attachment, add 1 cup flour mixture and 2 teaspoons olive oil to yeast mixture, mixing at low speed. Add rest of flour mixture.
Change to dough hook that has been oiled. Knead 10 minutes at medium speed, adding Parmesan cheese at beginning of knead time. Place in oiled bowl, turning to coat dough with oil. Let rise to double (45 to 60 minutes).
To assemble calzones: Divide dough into 4 balls. On well-seasoned baking stone or greased baking sheet, pat each ball into a 6-inch circle with oiled knuckles. Brush with olive oil. Spread sauce over entire circle to within 1/2-inch of edge. Layer pepperoni, cooked sausage, mushrooms, onion, peppers and mozzarella cheese on half of circle. Fold over sauce-only side so edges meet. Pinch edges together to seal, then roll up to seal again. Cover and let rise for 15 to 20 minutes.
Preheat oven to 425 degrees. Bake 20 minutes until golden brown. Brush with olive oil; sprinkle with Parmesan cheese and return to oven for 2 to 5 minutes. Serve warm with extra sauce for dipping. Makes 4 calzones.
Here are the winners from the Great American Spam Championship. Kandace Kanzler of Louisville won first place with a tropical bread pudding.
Hawaiian Spam bread pudding
1 can (12 ounces) Spam Lite, cut into 1/2-inch cubes
5 tablespoons butter, melted, divided
11⁄3 cups light brown sugar, divided
6 Hawaiian bread rolls, stale (torn into 1-inch cubes)
1 pineapple, peeled, cored, sliced, grilled, cut into chunks (retain all pineapple juice)
5 eggs, beaten
3 cups whipping cream
11/4 cups white sugar, divided
1 teaspoon vanilla extract
1/2 cup butter, softened
1 cup toasted almond slices
Sauté Spam cubes with 2 tablespoons butter and 1⁄3 cup brown sugar, until lightly browned. Drain in colander. Place bread cubes, sautéed Spam and grilled pineapple chunks in 9- by 13-inch glass pan. Drizzle 3 tablespoons melted butter and reserved pineapple juice over bread mixture.
In medium mixing bowl, combine eggs, whipping cream, 1 cup white sugar and vanilla. Beat until well-mixed. Pour over bread, and lightly push down with fork until bread is covered and soaking up egg mixture. Bake in preheated 350-degree oven for 45 minutes, or until top springs back when lightly tapped.
Combine toasted almond slices, 1/2 cup softened butter, remaining 1 cup brown sugar and remaining 1/4 cup white sugar in bowl until butter is evenly distributed. Spread on cooking sheet lined with parchment paper. Bake with pudding, until bubbling and brown. Watch carefully. Remove from oven and let cool completely. When pudding is done, sprinkle topping liberally over top.
Alex Booth, 14, of Jeffersontown won first in the youth competition.
1 can (8 count) refrigerated biscuits
1/2 cup hot pepper cheese, grated
3 slices bacon, chopped
1 small onion, diced
1 can (12 ounces) bacon Spam, cubed
3 tablespoons flour
1 cup milk (or more if needed)
1 teaspoon fresh sage, finely chopped
1 teaspoon spicy mustard
Make biscuits according to package directions and top with cheese. Sauté bacon until crisp, remove from pan. Sauté onion and Spam on low heat until onion is tender. Add flour and stir until well blended with Spam mixture. Slowly pour in milk, stirring until smooth. Add sage and mustard. If too thick, add more milk until mixture is the consistency you want. Remove biscuits from oven, cutting in half. Scramble the eggs, then place on top of bottom half of biscuit, cover with Spam gravy and biscuit top. Makes 8 servings.