It's the last Food Truck Friday of the year at the Lexington Herald-Leader. Confirmed for Friday from 11 a.m. to 2 p.m. are Bradford BBQ, The Gastro Gnomes, Crank and Boom Craft Ice Cream & Thai and Mighty Noodle Bowls, and Chef Doug's Snack Shack. As part of National Newspaper Week, the paper will give tours of the press room and more. A portion of the proceeds from the Bluegrass Food Trucks Association will benefit the Newspapers in Education program.
■ On the menu for October at Bakery Blessings & Bookstore @ the Bar, at 1999 Harrodsburg Road: vegetable beef soup, Sullivan's chili, and chicken noodle soup. They are also taking pie and cake orders for the holidays, and reservations for holiday parties. Call (859) 554-6044 or email Jan@aprilword.com.
■ Al's Bar, 601 North. Limestone, recently opened up a beer garden — an indoor/outdoor tap room with a hardwood floor, a new bar, and 20 beers on tap.
■ The Bluegrass Farmers Market will have tomatoes, squash, peppers, sweet potatoes, onions, baked goods, jams, meats, eggs, herb seasoning, etc. It's open 9 a.m. until 2 p.m. Saturday in the parking lot of Pedal the Planet and Fast Signs, 3450 Richmond Rd., or at Azur Restaurant & Patio at 3070 Lakecrest Circle. More information at www.bluegrassfarmersmarket.org
■ The Lexington Farmers Market will be at the Cheapside Pavilion downtown with seasonal vegetables, apples, pumpkins, mums, shiitake mushrooms, specialty cheeses and breads — including salt-risen and other artisan breads at Blue Moon Farm -- and farm-raised meats. The market will be open Sunday on Southland Drive.
■ Talk about your great pumpkins: Alltech's fall seasonal Kentucky Pumpkin Barrel Ale won a gold medal in the recent World Beer Championships, with a score of 96.
The World Beer Championships are a blind tasting competition conducted by the Beverage Testing Institute of Chicago. Kentucky Pumpkin Barrel Ale is a barrel-aged ale brewed with Kentucky-sourced pumpkin, spiced with cinnamon, nutmeg and allspice.
■ Another area winner: Saul Good Restaurant & Pub Chef Jeff Mayer's Yellow Heirloom Bloody Mary was chosen the top recipe in Kentucky during Absolut Vodka's search for the Best Bloody Mary in America recipe contest. From the 50 state winners, Mayer was selected in the top 12 recipes in the nation and will compete for the top spot during the Food Network New York City Wine & Food Festival presented by Food & Wine magazine on Oct. 18.
All finalists will serve up their version of the classic cocktail at the festival's Chopped Best Bloody Mary Brunch.
■ And representing Lexington on the food side: Chef Jeremy Ashby of Azur Restaurant & Patio and Brasabana has been invited to participate in Meatopia X: The Carnivore's Ball, a world-famous meat festival during the Food Network New York City Wine & Food Festival.
Every year James Beard Award-winning Esquire writer Josh Ozersky brings together the world's greatest meat chefs for what has been called "the ultimate meat event." Ozersky recruited Ashby to work with Brazil's first certified Pitmaster Andre de Luca of BOS BBQ — Barbecue Kitchen & Bar in Sao Paulo, Brazil. The event takes place Oct. 19.