Food & Drink

Boy meets Derby; objective: a good time

Celebrity chef Bobby Flay, host of the Food Network's Boy Meets Grill, is the ­official host and spokesman for Kentucky Derby Party, a new program from Churchill Downs. It's designed to connect millions of Kentucky Derby fans worldwide who enjoy hosting parties on the first Saturday in May.

The site has party invitations, menu ideas, games, party favors and an official online wagering platform. Go to www.kentuckyderby.com/party.

Flay will be the grand marshal of the Kentucky Derby Festival's Pegasus Parade at 5 p.m. Thursday. Go to www.kdf.org for more information.

A pre-Derby buffet

The Historic Homes Foundation is holding its 30th annual Derby breakfast from 9:30 a.m. to noon Saturday at Farmington Historic ­Plantation, 3033 Bardstown Road in Louisville.

The Southern buffet is $125, or $100 for foundation members. Proceeds benefit the foundation, Farmington, the Thomas Edison House and Whitehall. Call (502) 899-5133 or go to www.historichomes.org.

Happy anniversary

Dream Dinners, 115 Codell Drive, is celebrating its second anniversary this month. Go to www.dreamdinners.com to look at the menu lineup. Call (859) 269-3463.

Grind it out

Seasoning grinders are an easy way to add bold flavors to food, and a new line is available from Weber Grill Creations.

Grind'n Grill is an adjustable grinder that's available in five blends: Chicago steak (garlic, onion, red bell peppers and red pepper), Kick'n Chicken (onion, garlic, red pepper, orange peel and red bell pepper), roasted garlic and herb (thyme, basil, oregano and parsley), Twisted Citrus Garlic (lemon, lime, orange, garlic and red jalapeño) and six-pepper fusion (black, red bell, green bell, hot red, jalapeño and hot green chili peppers).

If you turn the dial inside the cap, spices can be ground to a coarse or fine texture. The cost is $5.99.

Here's what's cooking

Last week's A la Carte section included the recipe for mahi-mahi that I prepared Friday on WKYT's 27 Newsfirst at Noon. Here is the recipe I prepared April 18.

My cooking segment airs Fridays ­between 12:35 and 12:40 p.m. on WKYT (Channel 27) and become available at 1 p.m. on Kentucky.com.

Tortellini with peas and tarragon

1 pound frozen cheese tortellini

2 tablespoons olive oil

1 onion, chopped

3 tablespoons unsalted butter

2 cloves garlic, finely chopped

11/2 cups fresh or frozen peas

Kosher salt and pepper

2 tablespoons chopped fresh tarragon

1/2 cup grated Parmesan

Cook tortellini according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add onion, and cook until soft, about 6 minutes. Increase heat to medium-high. Add butter, and cook until it turns golden brown, about 3 minutes. Stir in garlic, peas, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook until heated through, 2 to 3 minutes. Add tortellini, tarragon and half the Parmesan, and toss. Divide among bowls and sprinkle with remaining Parmesan. Makes 4 ­servings.

Source: Real Simple

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