Sweet Blessings is hosting an inaugural Baker's Bash, a Halloween costume party for adults, 7:30 to 11:30 p.m. Oct. 23 at the Signature Club of Lansdowne. Proceeds will benefit the non-profit, which creates customized birthday cakes for children who live in poverty or with a life-threatening illness.
There will be a costume contest, a "bid for a birthday" auction, food and beverages, live entertainment and dancing. Tickets (including two drink tickets) are $50, available at SweetBlessingsCakes.org.
Individuals and businesses can sponsor a Sweet Blessings cake any time with a $50 donation at Sweetblessingscakes.org/donations.
■ A cooking demonstration scheduled for Wednesday at Wild Thyme Cooking School with the Food Network's Gina Neely, star of Down Home With the Neelys, has been canceled due to the death of Neely's father. The seafood cooking demonstration with Wild Thyme chef Allison Davis will be rescheduled; details will be released as soon as they are available.
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■ J.J. McBrewster's, 3101 Clays Mill Road, has a new fall menu of barbecue, including pulled pork, hand-carved brisket, baby back ribs and mutton, plus handmade burgers and Southern fried catfish. Items start at $3.99; homemade soups are available with pick-two combos. J.J. McBrewster's also has value meals for tailgating and catering. Call (859) 224-0040 to place orders.
■ The Pie Five Pizza at Fayette Mall will open Friday. The restaurant, which lets you select your own toppings and sauces, is next to Dillard's. The restaurant is participating in the Good Giving Guide Challenge and will donate $5,000 to the nonprofit with the most votes at the register between Oct. 19 and Nov. 12.
■ Pazzo's Pizza, 385 South Limestone, is hosting Adam Avery of the Avery Brewing Taproom on Oct. 20. Pazzo's will tap 25 of Avery's beers, including Liliko'i Kepolo, Raspberry Sour, Tweak, Raja, Rumpkin, Smash and Uncle Jacob's Stout. Avery Brewing is based in Boulder, Colo. It starts at 5 p.m. on the patio. Call (859) 255-5125 for information. No cover charge.
■ During Breeders' Cup week, the Kentucky Distillers' Association will host the Bourbon Backstretch, 6 to 10 p.m. Oct. 28, 30 and 31 at The Livery. An exclusive Master Distillers' Night will be held Oct. 28, featuring nine distilleries from the Kentucky Bourbon Trail serving nearly 40 whiskeys, signature cocktails, appetizers, live music and more. Participating distilleries include Bulleit, Four Roses, Heaven Hill, Jim Beam, Maker's Mark, Old Forester, Town Branch, Wild Turkey and Woodford Reserve.
■ Azur, 3070 Lakecrest Circle, will offer a Breeders' Cup edition of Bourbon and Bets 6:30 p.m. Oct. 27. Chef Jeremy Ashby will pair Woodford Reserve Bourbon with four courses prepared with Bourbon Barrel Foods bourbon products. Woodford Reserve master distiller Chris Morris will talk bourbon, and uber-handicapper Ellis Starr will talk Breeders Cup bets. Reservations required; $65 a person, $55 for Bourbon Women and Lexington Bourbon Society members. Call (859) 296-1007 to make reservations.
■ Experience a locally sourced meal with the people who grow the products at the Farmer Appreciation Dinner, 6:30 p.m. Oct. 22 at the Bristol Bar and Grille, 614 West Main Street. The five-course meal showcases a different farm in every dish, with the purveyors of each ingredient sharing the story of its origin while guests are served. This year's feast includes Kentucky-raised tilapia, honey, cheese, horseradish, and of course fruits, vegetables and meat. The cost is $50 a person, plus tax and tip. Call (502) 582-1995 for reservations.
Participants include: Art Williams and Noel Rueff of Hot 2 Trot Kentucky horseradish sauce, grown and harvested at Foxhollow Farm in Oldham County; Lora Ginter, who raises tilapia at Bluegrass Aquaponics in Versailles; Hillerich Family Farm in Fern Creek, run by 24-year old Troy Hillerich; Ginger Davidson of Geez Beez, who operates the beehive on the Bristol Highlands rooftop along with 70 additional hives in Kentucky and Indiana; Judy Schad of Capriole goat cheese in Greenville, Ind.; and Jim Mansfield who raises new American lamb at Four Hills Farm in Salvisa.
Other local foods will be included. Special guest Tim Woods, University of Kentucky agricultural economics professor, will speak about his MarketReady program, which provides training to bridge the gap between small farmers and buyers.