Food & Drink

Baker's design takes the cake

A cake design by Martine Holzman of Lexington is one of the ”50 most beautiful ­wedding cakes“ in the country and is featured in the March/April issue of Brides Magazine. It's also shown on www.Brides.com.

At the invitation of Brides magazine editors, Holzman submitted a design inspired by an Indian shawl. She, cake decorator Chelsea Powell and their team constructed it on a square white fondant cake with a raised damask design of black gum-paste.

Holzman has been designing wedding cakes since she was a child in Aubenas, France. She learned cooking skills from her mother and the finer techniques of baking at Aubenas Culinary School. She and husband Jim opened Martine's cake shop in 1999. It's at 1039 Industry Road. Call (859) 231-9110 or visit www.martinespastries.com.

A new job for Stone

Lexington Farmers Market vendor Mac Stone is heading the marketing office for the Kentucky Department of Agriculture. He and his wife, Ann Bell Stone, produce vegetables, tobacco, Angus for seed stock, organic beef, lamb and organically raised pastured poultry at Elmwood Stock Farm in Scott County.

Mac Stone has been active in the Kentucky Sustainable Agriculture Community, Partners for Family Farms, Organic Farming Research Foundation and American Pastured Poultry Producers Association.

The topic is pork

Three meat experts will ­offer an interactive look at pork at 7 p.m. Monday at Park Place on Main in Louisville.

Chef Jay Denham will prepare a dinner that includes family-style tapas using smoked, cured and potted meats and served with pickled vegetables, and whole roasted suckling pigs served with local vegetables. Cost is $100. Call (502) 515-0172 or visit www.diningonmain.com.

Speakers include Nancy Newsom of Newsom's Aged Kentucky Country Ham, Allen Benton from Benton's Country Ham, and Gregg Rentfrow, extension professor of meat science at the University of Kentucky.

Newsom, known as ”The Ham Lady,“ produces hams through traditional curing and aging techniques. Benton slow-cures hickory-smoked hams and bacon in the Smoky Mountains, and his bacon has been featured in Saveur, Southern Living and Bon Appetit. He won the Lifetime Achievement Award from the Southern Foodways Alliance.

Park Place on Main is at Slugger Field, 401 East Main Street, Louisville.

My meal in minutes

The Quick Take dish I prepared for Friday's TV segment on WKYT (Channel 27) during 27 Newsfirst at Noon was honey chicken wings. Wings are a great appetizer during ­basketball tournaments.

Honey chicken wings

1 cup salsa

¼ cup honey

½ teaspoon ground ginger

1½ pounds chicken wing pieces

In a large bowl, stir together salsa, honey and ginger. Add wings, tossing to coat. Place on aluminum foil-lined jellyroll pan. Bake at 400 degrees for 55 minutes, or until chicken is done, turning once.

Sweet potato prizes

The North Carolina Sweet Potato Commission will give away $5,000 in prize money for the best sweet potato soup, salad, side and sweets recipes.

Rules and entry forms may be found at www.getfreshwithsweet
potatoes.com, or interested cooks may send a self-addressed, stamped ­envelope to Get Fresh with North Carolina Sweet Potatoes Recipe ­Contest, P.O. Box 575, Selma, N.C. 27576, to request contest information. Visit www.ncsweetpotatoes.com. The entry deadline is April 15.

At Friday's via Chili's

A new menu item at T.G.I. Friday's is brought to you by a manager at Chili's.

Ivan Aviles, who works at Chili's in Holtsville, N.Y., ­created the recipe that was judged to be best in class in Food ­Network's ”Ultimate Recipe Showdown.“ It also won a spot on T.G.I. Friday's menu.

Aviles' chipotle-grilled steak sandwich features Cajun-rubbed skirt steak on toasted ciabatta with a blend of Colby and Monterey Jack cheeses, roasted plantain slices, lettuce, tomato, onion and chipotle mayonnaise.

Ultimate Recipe ­Showdown, hosted by Marc ­Summers and Guy Fieri, airs at 9 p.m. Sunday.

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