The Kentucky Proud Incredible Food Show on Saturday presents a dilemma: do you eat before you go so all the presentations won't make you too hungry? Or wait until you get there because you know there will be great samples from 125 exhibitors?
Let me help: The first 300 paid attendees get a full Kentucky Proud breakfast prepared by Sullivan University with ingredients provided by Kentucky Proud members (doors open at 9 a.m.)
If you miss that, there is the Marketplace with local and regional Kentucky-made food products, wineries and restaurants, everything from Bluegrass Barkery (save those for the dogs) to Webb's Butcher Block.
By the time you make it through that, you definitely will be hungry. So find a snack and check out the seminars.
The Kentucky Heritage Kitchen Stage will feature cooking demonstrations on the hour such as:
■ Country Ham, Hogs, Salt, Smoke, presented by Chef Jeremy Ashby of Azur Restaurant and author/travel writer Steve Coomes
■ Southern Breads: Taste, Tips and History, presented by Chef Liz Denham, Pastry Chef at Historic Boone Tavern Restaurant in Berea
■ Hickory Nuts & Such, presented by Chef Ouita Michel of Holly Hill Inn of Midway and Jim Nance of Scott County
■ Traditional Cakes and Pies, presented by Ann Evans, executive director, Governor's Mansion of Kentucky and David Larson of Shaker Village of Pleasant Hill
At the Sullivan University Culinary Seminars, you can learn about:
■ Stack Cake: The History & Making of an Appalachian Tradition, presented by Fiona Young-Brown, author of A Culinary History of Kentucky
■ Small Business, Big Dreams: Getting Started in the Food Business, presented by Rachel DesRochers of Grateful Grahams
■ Simple Cooking Techniques: How Whole Foods are the Foundation of a Healthy Lifestyle, presented by Kate Horning, certified holistic coach and chef and author of Healthy Living Redefined: Live it. Share it
■ Growing Mushrooms, presented by Billy Webb of Sheltowee Farm
■ Native Nuts of Kentucky, presented by John Strang of the University of Kentucky Department of Horticulture and director of the Kentucky Nut Grower's Association.
Stop by the Quick Tips Booth for:
■ Tips & Tricks for Better Coffee, presented by Good Foods Co-Op
■ Fruit Cobbler, presented by Barbara Bailey and Bill Bryant of WKYT
■ Fig and Bourbon Compote, presented by author Morgan Murphy
■ Anything's Pastable, presented by Lexington Pasta Company
■ Milling Grains at Home, presented by Chef Jeremy Ashby of Azur, co-host of KETS's Food, News & Chews with Sylvia Lovely
■ Simple Cooking Techniques: Fresh Greens, presented by Kate Horning, health coach, lifestyle expert and chef
■ Incredible Edible Egg, presented by Chef Allison Davis of Wild Thyme Cooking.
Tickets for the show are $20, and include a general admission seat for either the 11 a.m. or 3 p.m. Ree Drummond cooking show in Rupp Arena. Drummond will sign copies of her book from 1:30 to 2:30 for the first 150 people who buy a book at the show.
For additional show information, go to Incrediblefoodshow.com. Tickets are on sale at the Lexington Center Ticket Office, Ticketmaster.com and all Ticketmaster outlets. A $3 off coupon is available online at Incrediblefoodshow.com. Children ages 12 and under will be admitted free.