Restaurant News & Reviews

Dudley’s celebrating 35 years with former, current chefs

LexGo Eat visits Brioche Doree

The LexGo Eat team goes to Gatton College of Business and Economics to visit the Brioche Doree bakery-cafe within its atrium and talk with its general manager, Elizabeth Petty.
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The LexGo Eat team goes to Gatton College of Business and Economics to visit the Brioche Doree bakery-cafe within its atrium and talk with its general manager, Elizabeth Petty.

Dudley’s on Short, 259 West Short Street, will celebrate its 35th anniversary dinner with a dinner on Aug. 26. The $135-a-plate dinner, with an optional $65 wine pairing will feature special dishes prepared by current chefs Mark Richardson and John Schweder and former chefs including Ouita Michel of Holly Hill Inn, Jonathan Searle of 21c Lexington’s Lockbox, Brian Kindel of Saint Joseph Hospital, Eric “Abe” Lansdale of Winchell’s, Erik Fowler of Idle Hour Country Club, and Will Preston of Blue Heron Steakhouse.

Open bar cocktail hour with passed appetizers begins at 6:30 p.m.; that will be followed by pre-fixe meal of five to six courses, with each chef taking a course to showcase a dish both shaped by Dudley’s and displaying their current style. After-party opens up at 10 p.m. There will be live jazz throughout the evening as well as some anniversary touches including a signed menu, takeaway treats and commemorative glassware. here will only be one seating, so tickets are expected to go fast. Reserve a spot by calling 859-252-1010. Reservation line opens at noon Wednesday.

▪  Azur, 3070 Lakecrest Circle, is bringing back the Farmers Market Brunch on Aug. 13. From 11 a.m. to 1 p.m., you can enjoy a buffet featuring a wide selection of dishes prepared with fresh fruit, vegetables, meats and eggs from the Bluegrass Farmers Market, which is held at Azur from 3 to 6 p.m. Thursday and from 9 a.m. to 2 p.m. Saturday. It’s $20 per person; for reservations, call 859-296-1007.

▪  Alfalfa, 141 East Main Street, will feature Puerto Rican cuisine for International Night on Aug. 10. From 5:30 to 9 p.m., you can get roast pork mofongo (citrus and spice marinated slow roasted pork on mashed plantain with sour orange chili sauce), cod cakes, black beans mofongo, pastelon (plantains layered and baked with fresh corn, mixed peppers, kidney beans, green olives, capers, raisins, tomato and mozzarella), empanadillas (a potato, corn, pimento, spinach and cheese fried pastry with sour orange chili sauce and a side of black beans.) Call 859-253-0014 for reservations. Next week: Egyptian night.

▪  Bluegrass Farm to Table and the Fayette County Farm Bureau are hosting a dinner Sept. 9 at Walnut Lawn Farm, 3844 Military Pike. The family-style four-course meal will feature dishes from the culinary talents of The Sage Rabbit and Sullivan University, with products from local farms and a bakery, paired with beverages from West Sixth Brewery and Talon Winery. Tickets are $75 each, which includes a $35 tax-deductible donation to Bluegrass Double Dollars, which doubles the purchasing power for benefit recipients. Tickets are at fayettecofarmbureau.com.

▪  Tickets are on sale for the 25th annual Kentucky Bourbon Festival in Bardstown, Sept. 12-18. This year’s events include the 1792 Flights of Bourbon on Sept. 13 at the Bardstown airport, Samuels Field; the Kentucky Bourbon All-Star Sampler on Sept. 14, featuring master distillers as well as Kentucky’s newest craft distilleries; Boots & Bourbon, Sept. 15 with Buffalo Trace; Bourbon Cocktail Mixology Sept. 14 - 17 with bartender Joy Perrine; Bottled in Bond-Fire Sept. 17, enjoy bonfires and sip bottled-in-bond bourbons at Wickland, listen to music, and enjoy Bluegrass cuisine; and a VIP experience for $400. Tickets are available at KyBourbonFestival.com.

▪  Speaking of bourbon, the third annual Bourbon Women Sip-osium is coming to the Lexington Hilton downtown on Aug. 26-28 featuring one-of-a-kind tastings, workshops and distillery tours. Events will include Bluegrass, Bourbon and Barbecue at the home of Betsy Bulleit; excursions to Buffalo Trace, Woodford Reserve, Barton 1792, or Alltech; the annual Not Your Pink Drink contest; workshops; and an optional President’s Sampler Bourbon Tastings with rare bourbons chosen by Bourbon Women president Susan Riegler’s private collection for an additional fee.

Visit Bourbonwomen.org for more information. Conference is $200 for Bourbon Women members; the non-member rate of $275 also includes a one-year BW membership.

▪  The historic Glen Willis, 900 Wilkinson Boulevard in Frankfort, is now serving lunch from Terri’s Catering, Tuesday through Thursday, beginning at 11 a.m. The menu includes fresh-made sandwiches, summer salads, homemade soups, quiches and desserts such as chess pie and bourbon and chocolate bread pudding. Reservations accepted. Call 502 875-3031.

▪  Waveland State Historic Site, 225 Waveland Museum Lane, is serving tea every Tuesday at 2 p.m. in the mansion on fine china. All teas include a program, savory food and tea served by period dressed interpreters. Low tea for $25 per person is offered 2 p.m. most Tuesdays; on Sept. 20, Nov. 22 and Dec. 20, high tea for $40 will be served at 6:30 p.m. All teas include a tour of the mansion. Reservations are required; call 859-272-3611 or 859-619-8189.

▪  Griffin Gate Marriott Resort & Spa has added a new outdoor event venue, The Overlook at Griffin Gate, with scenic views of the on-site golf course and 5,250 square feet of space. Situated between holes one and four, the new seasonal venue can accommodate up to 400 attendees. Call to reserve, 859-231-5100.

▪  Through Aug. 21, Fazoli’s has a trio of tortellini options on the menu in honor of the Rio Olympics. Vote for your favorite and you will be eligible for a $500 Fazoli’s gift card; first 1,000 people who vote on Twitter or Instagram get a buy one, get one free coupon. The dishes are: four-meat tortellini bake with meatballs, Italian sausage, pepperoni and crispy bacon; Parmesan-crusted tortellini bank with oven-roasted chicken, grape tomatoes and green peas; and three-cheese tortellini Alfredo with ricotta, Parmesan and Romano cheeses topped with chicken, bacon and roasted tomatoes.

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