When you cheer on the Wildcats in Rupp Arena this winter, you can also support the University of Kentucky College of Agriculture, Food and Environment and local food.
On Monday at the Blue-White men's basketball scrimmage, the "Spicy Fat Cat" debuted for $6. It's a skinless, 100 percent beef smoked sausage infused with pepper jack cheese, according to Gregg Rentfrow, meats specialist and director of the UK Ag Butcher Shop.
Rentfrow said the idea for such a product began with Dave Maples, executive director of the Kentucky Cattlemen's Association. Rentfrow and Maples worked with Rupp Arena officials to develop plans to sell the sausage during UK men's basketball games. Currently, it will be available during the games, in the specialty concession stand behind Section 34.
Proceeds will support student activities in the Department of Animal and Food Sciences.
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The sausages also will be sold in the UK butcher shop in the basement of the W.P. Garrigus Building, 325 S. Cooper Drive, for $6 for a 1-pound pack of four. The butcher shop is open 1 to 5 p.m. Wednesdays and Saturdays.
■ Three Toads Farm is accepting advance orders for Mrs. Toad's Simply Divine Gourmet Jams & Jellies before the official launch in early November. Order your favorites (because early batches always run out) for $7 to $8 a jar. Menu is at Threetoadsfarm.com. Besides fruit, there is Ambrosia Conserve with Bourbon, Champagne Honey Pear Preserves, and Hot Pepper Jam.
■ This is one of the last weeks for the Lexington Farmers Market at Maxwell Street and Broadway. Many of the farmers are taking orders for Thanksgiving turkeys, whole chickens and other specialty large cuts of meat.
■ On Saturday, the Frankfort Kiwanis Annual Pancake Breakfast will be 7 a.m. to noon at First Christian Church, 316 Ann Street, Frankfort. For $5 you get breakfast — all-you-can-eat pancakes and pumpkin pancakes, sausage, biscuits, gravy, coffee, juice, milk — and a chance to win two lower-level tickets to a University of Kentucky basketball game, an Apple iPad Air and more.
Tickets are available at the door or from a member of Kiwanis, or e-mail email@example.com.
■ AVOL's Dining Out for Life in September raised $83,673 with meals bought at 26 local, independently owned Lexington restaurants. The proceeds will be used for housing for low-income Kentuckians living with HIV/AIDS, testing, education, and connections to medical care.
■ Winston's Restaurant and Sullivan University, 3101 Bardstown Road in Louisville, will host an evening of international food and wine pairings to benefit Junior Achievement of Kentuckiana, 5:30 to 8 p.m. Nov. 6. Guests will navigate six rooms representing countries including Portugal, Italy and France to taste traditional dishes and drinks. Tickets are $50 a person and are partially tax deductible. Admission includes a bourbon cocktail, wines and more than a dozen tastings from several Sullivan University chefs, including John Castro from Winston's, and Jon Kell and chef Robin Richardson of The Bakery. For $15 more, guests can visit the VIP travel lounge to enjoy the flavors of Australia with a tasting of port and sparkling wines, served with a regional dish. To buy tickets, call (502) 456-0980 or go to Winstonsoflouisville.com.
■ Country ham dinner, take 2: Azur Restaurant & Patio has rescheduled a dining event featuring country ham for 7 p.m. Nov. 12. The four-course meal, inspired by author Steve Coomes' Country Ham: A Southern Tradition of Hogs, Salt & Smoke, is $45.95 a person, plus tax and gratuity. Guests can also buy a personalized copy of Coomes' book for $15. For more information or to make reservations, call (859) 296-1007.
The menu includes sautéed chicken livers with country ham, caramelized onions, Marsala wine and sage sauce, and crackling cornbread crostini; Nashville hot-style fried quail stuffed with country ham and cheddar with sweet and sour greens, tomato-pepper jelly and hot fries; butter-braised cabbage with smoked country ham hocks and kimchee over potato-Gruyere puree and caraway-dusted chicharron; and sweet and savory country ham-infused ice cream with sweet potato biscuits, sorghum and roasted apple caramel.
■ Wild Thyme Cooking is offering workshops to get you ready for the holidays. Among them are the Gingerbread Workshop, during which parent and child make a gingerbread house, Nov. 29, Dec. 13 and Dec. 17, $40 ($15 for additional siblings); Cookies for Santa with Mrs. Claus, Dec. 6 and 20, $35 for one adult-and-child pair; and Candy Making, Bourbon Balls and Homemade Gifts, Dec. 9 and 18, $50.