LexGo Eat at Ramsey's Country Store
Ramsey’s Diner at 3090 Helmsdale Place is getting some company: Ramsey’s Country Store is opening Thursday. The store will sell fresh Kentucky Proud produce, canned goods (think pickled okra, corn relish, bread and butter pickles, jams and jellies), bulk items from Ramsey’s including chicken salad, homemade dressings and soups, plus Missy’s Pies, quiches and chicken pot pies, according to owner Rob Ramsey.
The store also will have unique and hard-to-find cooking utensils, cast-iron cooking utensils, old-fashion candy and sodas.
“A true country store with a Kentucky Proud emphasis, it will be seasonal and we have lined up local farmers to supply greenhouse local produce during winter season,” Ramsey said. “If you liked the corn you had for lunch, you can go next door and buy some to take home.”
▪ Fans heading to the University of Kentucky Wildcat football game against the Southern Miss Golden Eagles at 7:30 p.m. Saturday will have a lot of new food options in Commonwealth Stadium to pick from.
Items this year, with prices where available, include:
▪ The Cat Tail, a sausage brat in a maple-glazed long john from Donut Days Bakery, $5;
▪ Hot Chicken Sandwich, a spicy breaded chicken breast with smoky coleslaw, pickle slices on potato bun, $9.50;
▪ Chicken & Waffle Cone, mashed potatoes, three chicken tenders and honey mustard in a waffle cone, $9;
▪ BBQ Pork Pretzel Bun, pulled barbecue pork and beer cheese on a pretzel bun with kettle chips, $8.50;
▪ Pork Chop Sandwich, a pork chop marinated in pineapple juice and barbecue sauce, served with a pineapple slice on potato bun with kettle chips, $8.50;
▪ Beef and Cheddar Croissant, Italian beef with cheddar cheese on a butter-flavored croissant, $5;
▪ Shredded Beef Nachos, Tostitos chips topped with shredded beef, queso cheese, cheesy corn, baked beans and coleslaw, $8.50;
▪ Hot Brown Nachos, Kettle chips with queso cheese, turkey, ham, bacon and diced tomato, $8.50;
▪ Twisted Tator, a spiral-cut potato (either sweet or Idaho) deep-fried on a stick, $4;
▪ Souvenir Popcorn Tub, 160-ounce popcorn tub, $8;
▪ Dipped Ice Cream, bourbon, buttered pecan, triple chocolate and cotton candy flavors from the Fayette County Creamery Ice Cream;
▪ Top N Go Walking Tacos, available in Frito Chili Pie, Tostitos Buffalo Chicken and Doritos Beefy Enchiladas;
▪ Dippin’ Dots ice cream in Wildcat Dots, Cookies n Crème, Chocolate Chip Cookie Dough and Rainbow;
▪ Deez Nuts, spicy beer cheese peanuts.
Online at Kentucky.com/food-drink/ you can find a list of where to find all the GameDay Concessions at Commonwealth Stadium.
▪ The Lyric Theatre & Cultural Arts Center, 300 East Third Street, is kicking off Art Therapy: A Luncheon Series in September.
At 11:30 a.m. on the second and fourth Wednesdays of the month you can have a catered lunch and listen to an hour of live entertainment at the Lyric.
Tickets are $15, plus processing fee and must be purchased in advance. Call 859-280-2218 to purchase a ticket or go online to lexingtonlyric.tix.com. The first event will be Sept. 14, featuring music by DeBraun Thomas and food by Selma’s Catering. On Sept. 28, music will be by The Pinky Promises, with food by Mimi’s Southern Style Cafe.
▪ MaiThai Restaurant has opened at its new location, 304 Southland Drive. The restaurant is open from 11 a.m. to 2 p.m. weekdays for lunch, from 5 to 9 p.m. Monday through Saturday for dinner and from 11 a.m. to 9 p.m. on Saturday. Closed on Sunday. Call 859-231-0366 for information.
▪ Alfalfa, 141 East Main Street, will celebrate French cuisine for International Night on Wednesday. From 5:30 to 9 p.m. you can get trout amandine, honey apple pork roast, artichoke crepes l’orange with or without chicken, eggplant Provencal, and pissaladiere (flatbread baked with caramelized onion, scallion, kalamata olives, cherry tomato, goat cheese and Parmesan. Available with local bacon.) Next Wednesday: Peruvian night.
Alfalfa also now has extended daytime hours; the restaurant will stay open from 11 a.m. to 9 p.m. Wednesday through Friday.
▪ Parkette Drive-In, 1230 East New Circle, will host a Law Enforcement Appreciation Day and a Fire Fighter Appreciation Day on Sept. 6. Parkette is offering a free Poor Boy (their famous double-decker cheese burger), fries and a Pepsi product to all active Lexington Police, Fire Department and Fayette County Sheriff’s Office personnel, both on and off duty, from 11 a.m. until 8:30pm.
▪ Menus have been posted for the Lemon Tree, 204 Erikson Hall on the University of Kentucky campus. The on-campus restaurant staffed by students will begin serving lunch promptly at noon Thursday and will run through Nov. 17. Go to bit.ly/2bvkcGU to sign up.
▪ Pumpkin season has begun: Olive Garden’s Pumpkin Cheesecake has returned to the menu for the 20th year. A seasonal favorite, this dessert is topped with whipped cream, caramel and ginger cookie crumbles. A slice is $6.99; available through the end of November.
Also back is the Pumpkin Pie Blizzard Treat at Dairy Queen, along with the Apple Pie Blizzard Treat. And Steak ’n Shake has added a Pumpkin Spice milkshake, along with Caramel Apple and Campfire S’mores.
▪ Kentucky Owl Kentucky Straight Bourbon Whiskey will release Batch No. 6 in Kentucky in early September. A blend of eight barrels ranging from 8 to 11 years in age, Batch No. 6 was bottled uncut and unfiltered at the barrel proof of 111.2 proof. Only 1,634 bottles will be available at a suggested retail price of $180 to $200, according to Dixon Dedman, great-great-grandson of the brand’s founder, C.M. Dedman.
Dixon Dedman, of historic Beaumont Inn in Harrodsburg, and partners Mark and Sherri Carter, successful winemakers from Napa Valley California, were the Drinks Category for Garden & Gun Magazine’s “Made In The South” Awards in 2014.
“What we were able to come up with was a blend that has a wonderful, rich and creamy initial sweetness, a syrupy and thick mouthfeel, and a very pleasant, lingering spicy finish,” Dedman said. “I’m not normally too focused on color, but this particular batch is one of the darkest bourbons I’ve ever seen.”
▪ Heaven Hill Distillery will release the 2016 limited edition of Parker’s Heritage Collection, a 24-year-old, bottled-in-bond bourbon to select markets in September. Now a popular designation with bourbon lovers, the bottled-in-bond designation means the bourbon is the product of one distillation season at one distillery, and the whiskey must have been kept under bond for at least four years and bottled at 100 proof.
The 2016 edition, the 10th in the series, features two separate versions of the bottled-in-bond product, expected to be the oldest bottled-in-bond in the world. It was produced in fall 1990 and spring 1991 at Heaven Hill’s distillery in Bardstown, which was later destroyed in 1996 by fire along with seven rickhouses and over 90,000 barrels.
The bourbon has prominent oak flavor with hints of cinnamon and vanilla, rounded out by a clean finish with a hint of chocolate, according to the tasting notes.
Heaven Hill master distiller emeritus Parker Beam, for whom the series is named, was diagnosed with amyotrophic lateral sclerosis (also called ALS or Lou Gehrig’s disease) several years ago. The past three editions from 2013-2015 have raised over half a million dollars toward ALS research and patient care through contributions made by Heaven Hill for each bottle purchased. Heaven Hill will continue with this cause-related campaign, and will contribute $15 from the average national retail cost of $249.99 of each 750ml bottle sold of this year’s release to the ALS Association, according to a news release.
▪ BurgerFi executive chef Paul Griffin has tips to make your tailgate burgers better: Put what would traditionally be a side on your burger, such as a fried egg, hash browns or bacon; spice up condiments by adding garlic, jalapenos or sriracha for extra kick; cheeses make all the difference so try a more flavorful option such as Gouda, blue cheese or brie; grill up veggies, such as mushrooms and peppers, to give your burger an extra fire-grilled taste; lose the bun, wrap burgers in hand-cut lettuce, and load them with grilled veggies for a healthier alternative.
And to get you started, Griffin is sharing his recipe for the Breakfast All Day Burger.
The Breakfast All Day Burger
4 potato burger buns
4 4-ounce ground beef patties
4 3-ounce hash brown patties
4 slices thick-cut bacon
2 tablespoons butter
1 cup diced onions
4 tablespoons ketchup
4 teaspoons maple syrup
fresh ground black pepper and kosher salt, to taste
Cook the bacon strips until crispy; reserve fat. Dice onion and caramelize in reserved bacon fat. Cook your burgers to your desired temperature and melt your favorite cheese on top.
Pan fry or deep fry your favorite hash brown until golden brown and crispy. Cook the egg in 1 tablespoon butter for 2-3 minutes on each side to a soft-medium center. Melt remaining butter and toast the buns to a dark golden brown.
Assemble like this: burger bun bottom, ketchup swirled on the top, caramelized onions, hash browns, cheeseburger, egg, bacon strips drizzled with maple syrup and burger bun top dressed with ketchup.