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Temple pop-up deli returns; Jewish food festival planned for fall

TAI on Rye offers several specialty sandwiches, including one with pastrami, turkey, homemade cole slaw and mustard. Each sandwich comes with a pickle and a side.
TAI on Rye offers several specialty sandwiches, including one with pastrami, turkey, homemade cole slaw and mustard. Each sandwich comes with a pickle and a side. 2011 Staff File photo

TAI on Rye, the pop-up New York-style deli at Lexington’s Temple Adath Israel, 124 North Ashland Avenue, is returning Jan. 31, for what might be the final time because the temple is gearing up for a Jewish food festival in late August.

Festival organizers say the fall festival will include a wide sampling of dishes like their bubbes used to make, including matzo ball soup, brisket, kugel, knishes, rugelach, strudel and more.

“This will be a first for Lexington, and we’re looking forward to sharing our cuisine and culture with the entire community,” said temple president Pat Shraberg.

As for TAI on Rye, the highlights of its menu include corned beef and pastrami sandwiches, kosher hot dogs, homemade chopped liver and a soup of the day (to see the menu, go to Lextai.org/tai-on-rye). Deli hours are 11:30 a.m. to 2 p.m.

▪  On Jan. 30, West Sixth Brewing will have its second annual Winter Open House from 3 to 6 p.m. Join the staff at the brewery for a special look into brewing, packaging, and the behind the scenes side of West Sixth. Watch a demonstration brewing on the experimental system, take a look at a deconstructed firkin, watch them can a production beer (and try the freshest can of beer you could ever have), and hear about our barrel aged program.

For $25, you’ll get a tasting card and map good for five beers scattered around the brewery, including a can off the line, tasting from a bourbon barrel, straight from a tank and more, plus a glass to take home, and snack foods from Smithtown Seafood. Get a ticket to the open house online.

▪  Toa & Burnsy’s Birthday for a Cause Event at Crank & Boom Ice Cream Lounge, 1210 Manchester, is rescheduled to 7 p.m. Feb. 6, after last weekend’s winter storm forced cancellation. Tickets are $25, and still available. If you bought tickets for Jan. 23 and can’t make the new date, contact Toa Green at info@crankandboom.com. The party is a fundraiser for Seedleaf.

▪  The Lexington Farmers Market, which will be downtown at the Cheapside Pavilion from 8 a.m. to 1 p.m. Saturday, recently released information on 2015. The market helped support over 80 Kentucky Proud local farmers and food entrepreneurs as well as their employees in 2015. Seven of the market’s members acquired or expanded storefront businesses last year. The market also partnered on a grant which expanded access through the Double Dollars program, which provided extra incentive tokens for food stamp recipients purchasing fresh, local produce.

In 2016, the market will be partnering with the local health department to provide incentive tokens for bus transportation. The market also donated 14,990 pounds of produce to GleanKY and over 2,000 pounds to God’s Pantry Food Bank.

▪  Do you make a great cornbread dish? Lodge Cast Iron is searching the nation for the best original main dish cornbread recipes in the 20th annual National Cornbread Cook-Off. Through March 11, you can submit an original main dish recipe prepared with at least one package of Martha White Cornbread Mix and cooked in Lodge Cast Iron cookware. Five finalists will be selected to compete during the National Cornbread Festival on April 23 in South Pittsburg, Tenn.

The Cook-Off champion will receive $5,000 and a 30-inch stainless steel gas range from FiveStar Professional Cooking Equipment, a division of Brown Stove Works, Inc., and special gifts from Martha White and Lodge Cast Iron. Fordetails, official rules and the entry form, visit NationalCornbread.com. Check out past winning recipes and more at MarthaWhite.com/recipes.

▪  The Bristol Bar & Grille in Louisville has announced farmer of the month partnerships that will feature different local producers throughout 2016, starting in February. The chefs at each of the five Bristol locations will decide the best way to feature the ingredient. The season will determine what is on the menu each month. For more information, visit Bristolbarandgrille.com.

The first featured farmer, Jim Mansfield of Four Hills Farm in Mercer County, raises Katahdin sheep and markets fresh lamb. In March, dishes made with Hot 2 Trot horseradish will be available followed by Louismill organic flour and grits in April; Capriole cheese in May; Stone Cross Farm beef, pork and lamb in June; and Hillerich Family Farm produce in July. Fall and winter will feature local peaches, apples, honey and fish.

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