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New Gumbo Ya Ya opens, Athenian Grill features vegetarian items

Gumbo Ya Ya is opening a second store at Brannon Crossing in Nicholasville this weekend.
Gumbo Ya Ya is opening a second store at Brannon Crossing in Nicholasville this weekend. Photo provided

On Jan. 2, Gumbo Ya Ya will have a grand opening celebration at 294 East Brannon Road in Nicholasville. Hours will be 11 a.m. to 9 p.m. Monday through Saturday and 11 a.m. to 8 p.m. Sunday. Call 859-245-9292 for more information; daily menu online at Gumboyayaky.com.

▪  Athenian Grill, 313 South Ashland Avenue and 115 North Locust Hill Drive, will repeat a vegetarian and vegan event Saturday and Sunday. Owner Ilias Pappas will feature meat-free specials from northern Greece to the authentic Cretan cuisine again.

▪  The Boiling Kitchen, 115 North Locust Hill Drive, will have a grand opening Jan. 8 with 10 percent off coupons. The restaurant, which opened two weeks ago, serves Louisiana-style seafood boil that you can eat with your hands. Plastic gloves are provided. Customers pick their seafood, spice level and flavor, such as Cajun, lemon pepper and garlic butter. Open from noon to 9 p.m. Monday through Thursday and noon to 10:30 p.m. Friday and Saturday, Boiling Kitchen also serves gumbo, jambalaya and clam chowder for lunch. Call 859-335-0007.

▪  Join chef Ouita Michel’s staff at Woodford Reserve Distillery, 7855 McCracken Pike, outside Versailles, for a traditional Japanese dinner Jan. 8 and 9, created by chef Nat Henton. Kaiseki, or kaiseki-ryōri, is a traditional multi-course dinner. The term also refers to the collection of skills and techniques that allow the preparation of such meals, and is analogous to Western haute cuisine. Cost is $85, plus tax. The event begins with a cocktail at 5:30 p.m. and a distillery tour at 6 p.m.; dinner will be served at 7 in the distillery’s visitors center. Reservations required; contact catering at 859-879-1953 or catering@b-f.com. Go to woodfordreserve.com for the full menu.

▪  The January menu for Greentree Tea Room, 521 West Short Street, will include corn chowder; pineapple scone with pineapple glaze and Fayette cream; pasta de’Medici; cucumber, curried egg salad and chicken salad tea sandwiches; Italian cream cupcakes; French filled wafers, and Greentree hot chocolate and winter blend tea. Luncheon tea at noon Tuesdays and noon and 3 p.m. Saturdays. Reservations required; call 859-455-9660.

▪ The Cheezy Mac at 3031 Richmond Road has closed and owner Jerry Adamany has sold The Cheezy Mac food truck, but the restaurant in Fayette Mall, 3401 Nicholasville Road, is still open.

▪ A Starbucks will be going into 685 Wilson Downing Road, near Tates Creek Center Drive. It’s scheduled to open in the summer, according to Shannon Kerkhoff, spokeswoman for the Greer Companies.

▪  West Sixth Brewing, 501 West Sixth Street, is releasing a new canned offering: its popular Snake Eyes Imperial Stout. Snake Eyes Imperial Stout is brewed with roasted malts, which give flavor hints of chocolate, coffee and a touch of caramel sweetness. “Snake Eyes Imperial Stout takes its name from the strength to which it’s brewed — ending up at 11 percent alcohol by volume,” said co-founder Brady Barlow. “It’s also the beer we have the most fun aging in bourbon barrels to make beers like Snakes in a Barrel and Snake Cake.” Snake Eyes Imperial Stout will be available in four-packs of cans and on draft throughout Kentucky and in Cincinnati on Jan. 4.

▪ Bluegrass Distillers, 501 West Sixth Street, has Bluegrass Distillers Kentucky Bourbon Whiskey available in Party Source stores. The distillery also is doing tours and tastings from 10 a.m. to 4 p.m. Friday and Saturday. To book a tour, contact mmontgomery@bluegrassdistillers.com or srock@bluegrassdistillers.com.

▪ Moonshine University at the Distilled Spirits Epicenter, 801 South Eighth Street in Louisville, is enrolling for 2016 workshops. To register, call 502-301-8126 or email registrar@moonshineuniversity.com. The schedule includes a Stave & Thief Society bourbon making workshop Jan. 18, a five-day distilling course Jan. 25-29, and many more.

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