Food & Drink

Foodie road trip brings magazine to Kentucky

Two well-known Kentucky eateries are featured in the July issue of Saveur.

Todd Coleman, the magazine's food editor, and James Oseland, editor-in-chief, hit the road in search of adventures in good eating. They drove from Chicago to New York, stopping at places that were featured in Duncan Hines' Adventures in Good Eating guidebooks from the 1930s to the '60s.

They looked for places that had received the ”Recommended by Duncan Hines“ seal of approval. On Day 4, the duo stopped in Bowling Green, where Hines was born and raised. They visited with Hines' great-niece Cora Jane Spiller, who took them to dinner at Smokey Pig Bar-B-Que.

The men then headed to Berea to eat at Boone Tavern. The article mentions Bruce Alcorn and Rawleigh Johnson, who have worked in the Boone Tavern kitchen for more than 30 years, and a recipe for Kentucky chess pie from Boone Tavern. Go to

Fun at the farm

If you're looking for ways to entertain the family without driving for miles, plan a visit to a Kentucky farm, vineyard, U-pick orchard or fish hatchery this summer.

A new Web site,, provides information on farms that are open for tours and events. You can search by attraction and region.

A Dunn deal

Phil Dunn's cooking ­classes for June feature summer favorites. Here's the lineup:

Monday: summer comfort food; Wednesday: cobblers, crisps, buckles and brown betties; June 23: summer salads; June 25: brunch.

Classes are at ­Architectural Kitchens & Baths, 345 ­Lafayette Avenue. They begin at 6 p.m. and cost $50 each. Sign up by e-mailing ­ or calling (859) 533-3553.

Enter your best pie

The deadline is June 26 to enter the Great American Pie Contest, sponsored by the Lexington Fourth of July Festival. The competition will take place at noon July 1 in Cheapside Park. You can obtain an entry form by calling the Mayor's Office at (859) 258-3100 or going online at Click on ”Fourth of July Festival.“

The contest features two categories — ”professional,“ for people who cook for a living, and ”non-professional“ or home bakers. The winner of the professional category will receive a trophy; first-, second- and third-place winners of the home-baked category will receive $150, $100 and $50 gift certificates, respectively. The ”prettiest“ pie also will receive an award. There is no entry fee.

Here's what's cooking

Here's the Quick Take recipe I prepared Friday on WKYT-TV's 27 Newsfirst at Noon. My cooking segment airs between 12:35 and 12:40 p.m. Fridays on WKYT, then becomes available on at 1 p.m.

Pan-seared dumpling salad

2 tablespoons canola oil

12 frozen dumplings or pot stickers

2 shallots, thinly sliced

1 cup frozen shelled edamame

2 tablespoons grated ginger

2 bunches watercress, stems removed

Kosher salt

1 tablespoon sesame oil

3 tablespoons rice vinegar

3 tablespoons low-sodium soy sauce

Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add dumplings; cook, covered, until cooked through, 8 to 10 minutes. Meanwhile, heat remaining canola oil in another large skillet over medium heat. Add shallots and cook, stirring ­occasionally, until soft, 5 to 7 minutes. Stir in edamame, ginger and 2 tablespoons water. Reduce heat to low and cook, covered, until edamame are heated through, about 5 minutes. Remove from heat and add watercress and 1/2 teaspoon salt; toss until just wilted. Divide among individual bowls, and top with ­dumplings. Whisk sesame oil, rice vinegar and soy sauce in a small bowl, and drizzle over each salad.