In attics, cabinet drawers and basement storage bins, you'll find yellowed copies of past Herald-Leader holiday cookbooks.
Sometimes a reader will call to say that he or she has found a stained and spattered copy of a cookbook and share memories. A number of readers call each fall to ask whether the newspaper will print another cookbook.
This is the year. On Nov. 7, we'll publish another holiday cookbook, featuring recipes from our readers.
If you would like to be included, please mail your favorite holiday recipe, or two, to Sharon Thompson, Lexington Herald-Leader, 100 Midland Avenue, Lexington, Ky. 40508 or email recipes to firstname.lastname@example.org.
Never miss a local story.
Sabio, Azur in competition
Sabio at Dudley Square and Azur Restaurant in Beaumont Centre have joined more than 100 restaurants in the James Beard Foundation's Taste America Local Dish Challenge. Foodies nationwide can show their local pride by participating in this social media-driven competition Sept. 20 through Oct. 19.
Diners can support the local dish challenge by visiting a participating restaurant listed at JBFtasteamerica.org/local-dish. Order the selected dish, take a photo, post to Instagram with #JBFTasteamerica and the hashtag of your city. The city with the most Instagram photo uploads will be declared the winner and will receive a donation from JBF of $10,000 or 10 percent of the proceeds raised nationally, whichever is higher.
Sabio chef Javier Lanza's selected dish is shrimp and grits with julienned bell pepper, cumin cream sauce, and tobacco onions.
A cookbook for your dog
Barbara Harper-Bach, author of the Bluegrass Cooking Clinic series, has a new edition for making treats for man's best friend.
"This book is chock-full of homemade treats for Fido that don't have all the preservatives and chemicals that come in store-bought dog food or treats. From 'La chien croquettes' (doggie chicken croquettes) to homemade kibble, this book is a must have for the dog owner," Harper-Bach said.
Butler's Doggie Dish of the Day is $20. It's available at Bluegrasscookingclinic.com. Harper-Bach will sign copies of the book from 10 a.m. to 4 p.m. Saturday and Sunday at the Pet Adoption Fair at PetSmart, 310 East Brannon Road, Nicholasville.
A Court of Master Sommeliers tasting workshop will be Sunday at Doc Crow's Southern Smokehouse in Louisville.
Restaurant partner and master sommelier Brett Davis is among several teachers for the tasting session for students preparing for their introductory course or certified exams.
Davis will be joined by master sommeliers Matt Citriglia and Scott Harper. The class is limited to 30 students and costs $350 a person. Hours are 8 a.m. to 4 p.m. Email Kady Domingos at Kdomingos@mastersommeliers.org.
The workshop combines tasting technique with flavor science and sensory analysis, using the students' own palates. Students will learn the deductive tasting method used by the Court of Master Sommeliers. Themed flights of wine are put together to teach how to detect varying levels of alcohol, acidity and oak use in wine, and how to identify aromatic grapes from neutral grapes. Attendees will taste as many as 20 wines in one day, and they'll learn about some of the archetypal wines available in the world market.
Doc Crow's is at 127 West Main Street. Call (502) 587-1626 or go to Doccrows.com.
Veggies made easier
Birds Eye Recipe Ready is a new line of pre-cut, sliced, diced and blended vegetable varieties ready to be used to create quick family meals. With more than 20 varieties, Recipe Ready vegetable blends shorten meal prep time and help busy cooks get dinners on the table fast.
Recipe Ready products go great in stir-fries, fajitas, tacos, chicken and pasta, and pizza. Recipe ideas and ingredient shopping lists are featured on each package. Prices range from $1.59 for an 8-ounce package to $2.59 for 16 ounces. Blends include: Grilling, primavera, stew, chicken marsala, and pizza. Go to Birdseye.com/recipeready.