Lexington's second Wild Eggs restaurant to go in Hamburg; Natasha's hosts Sauce Boss

Kalamity Katie's Border Benedict is a spicy, popular menu item at Wild Eggs.
Kalamity Katie's Border Benedict is a spicy, popular menu item at Wild Eggs.

Lexington's breakfast scene is about to get a little wilder: A second Wild Eggs restaurant is set to open in mid-December.

The popular breakfast food franchise, with headquarters in Louisville, will open a restaurant in Hamburg Place at 1925 Justice Drive, next to Malone's, and will serve the same innovative breakfast fare as its sister restaurant at 3735 Palomar Center Drive.

A popular menu item is the "Kalamity Katie's Border Benedict" with green chili cheddar corn cakes, topped with chorizo, two poached eggs and queso fundido, pico de gallo, sour cream, green onions and avocado. See the full menu at

Golden Eggs, which owns the two restaurants, plans to open 10 Wild Eggs locations in and around Central Kentucky, Eastern Kentucky and eastern Tennessee. There are four restaurants in Louisville, one in Lexington, one in Bowling Green and another in Denver. Wild Eggs is open daily for breakfast and lunch from 6:30 a.m. to 2:30 p.m. weekdays and 7 a.m. to 3 p.m. weekends.

■ Florida traveling folk-rock performer Bill Wharton, known as "The Sauce Boss," brings his unique act to Natasha's Bistro, 112 Esplanade, on Friday.

Wharton cooks gumbo while performing original tunes, sometimes inviting the audience to toss in some ingredients or give the mix a stir. At the end of the show, everyone gets a bowl.

Wharton, whose non-profit Planet Gumbo raises money for homeless shelters, will do a separate "shelter concert" for the Catholic Action Center of Lexington, 400 East Fifth Street, on Thursday. At this show, which isn't open to the public, Wharton will play for and feed as many as 100 homeless people, whom the Catholic Action Center will invite.

The public can catch him at Natasha's on Friday at 9 p.m.; $10 cover charge. Reservations at or (859) 259-2754.

Natasha's Bistro, 112 Esplanade, also has a new winter menu featuring a hot Brown of Texas toast with oven-roasted turkey and crisp bacon, smothered with a smoked bourbon paprika cheese sauce, Parmesan cheese, and diced tomatoes, covered with a sunny side-up egg; crab cakes (gluten free) drizzled with bittersweet lemon and apple cider gastrique, with spinach-mashed potatoes and veg du jour; grilled Lyonnaise salad of caramelized iceberg wedge with chopped bacon, hard boiled eggs, walnuts, roasted red peppers, and croutons with warm honey-dijon vinaigrette; Italian meatballs made of lamb and beef simmered in house-made vodka-harissa marinara sauce and served with garlic bread; and vegetarian pot stickers stuffed with mashed potatoes, squash, zucchini, onions, peppers, peas, parsnips and eggplant drizzled with sweet Hoisin BBQ sauce.

Sullivan University has named Allison Davis, owner of Wild Thyme Cooking School and Event Center, 1060 Chinoe Road, its Distinguished Alumnus for 2014.

A graduate of Eastern Kentucky University with a business management degree, she enrolled in the culinary arts program at Sullivan University Lexington. Wild Thyme opened its doors in 2011.

Windy Corner Market, 4595 Bryan Station Road, will have its annual Holiday Bazaar on Saturday, beginning at 11 a.m. Find Kentucky Proud foods, books by local authors Rona Roberts and Dave Shuffett, samples, soaps, crafts and more.

Hot chocolate or hot cider, Midway School Bakery samples and gift cards for any of Chef Ouita Michel's restaurants also available. Call (859) 294-9338 or go to

Woodford Reserve Distillery, 7855 McCracken Pike, Versailles, is offering four opportunities to attend their Bourbon Academy next year. Includes an extensive behind-the-scenes tour of the Woodford Reserve Distillery, an interactive demonstration of using grains to make mash, charring of a barrel, and two delicious tastings of a variety of whiskies and bourbons. The class will also feature an appearance from Chef-in-Residence Ouita Michel, who will guide you through a Flavor Wheel demonstration. And her culinary team will provide guests with a bourbon-inspired lunch. Master Distiller Chris Morris will guide the Feb. 28 and June 20 classes, and Master Taster Marianne Barnes will do March 21 and August 22. Reservations required; cost is $225 a person plus tax and includes lunch.

■ Celebrate an Italian holiday tradition at the Feast of Seven Fishes at Azur Restaurant& Patio at 7 p.m. Dec. 17 to benefit St. Mark Roman Catholic Church in Richmond. The family-style southern Italian meal, originated by Roman Catholics in observance of "The Vigil" as they awaited the birth of Jesus, consists of seven meat-free courses. Chef Jeremy Ashby will serve the seafood spread to communal tables on shared platters the classic Italian way. Pasta, hearty fish courses and sweet desserts highlight the grand meal. Cost is $65 per person, plus tax and gratuity, with an option to add Chianti wine pairings for $20.95. Azur will donate $10 from every meal to the church. For more information or to make reservations, call (859) 296-1007.

The menu includes fried calamari with chickpeas, tomatoes, raisins, pine nuts, basil and roasted peppers; garlic-marinated shrimp and mussels salad with celery, mint, lemon and olive oil; linguine with clams, parsley, lemon and garlic; risotto with lobster, tomatoes, saffron and Madeira; fluke crudo with citrus, white balsamic and fava beans; squid ink pasta with salt cod, 'nduja sausage, scallion and jalapeno; roasted snapper with olives, capers, marinara, white wine and potatoes; broccolini with burrata and slow-roasted garlic; frozen chocolate meringata; and ricotta, honey and raspberry fritters.

text you want hotWine+Market, 486 West Second St., will have a Beam tasting flight with taste and aroma pairings, led by Megan Breier from Beam from 6:30 to 7:30 p.m. on Dec. 16. It will include Knob Creek white dog straight from the distillery; Old Grand Dad 80 proof and Basil Hayden to learn about the taste effect of aging; Booker's barrel strength and Beam Signature 12-year-old. Tasty bites will accompany. $25 a person; reservations required. RSVP to