Cardinal Hill Rehabilitation Hospital and the Bluegrass Culinary Association are celebrating their 10th year of participation in the Chef and Child program. Chef Jim Freudenberger and occupational therapist Becky Johnson were honored in November for their work with the program, which helps special-needs children learn kitchen skills.
"They have contributed 10 years of volunteer time, energy, food and menus to make this program happen," said Trish Roberts Hatler, development coordinator at Cardinal Hill.
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Children ages 6 to 14 with disabilities including cerebral palsy, autism and Down Syndrome, and their families participate in monthly classes taught by chefs and occupational therapists. Three to four chefs, along with occupational therapists and parents, provide one-on-one supervision to help the children with cooking activities in a group setting.
Sunflower Sundries Farm is having an open house Saturday and Sunday. The farm, 5021 Dividing Ridge Road in Mount Olivet, makes soap, jam, mustard and pickles. "We'll have the grain mill set up, and grind fresh corn meal from the heirloom, open-pollinated Hickory King corn we had grown for us," owner Jennifer Gleason said. "We'll be making corn bread and serving it along with a pot of soup."
Hours are 10 a.m. to 6 p.m. Saturday and noon to 4 p.m. Sunday. Call (606) 763-6827 or go to www.sunflowersundries.com.
Maker's Mark tours
The Maker's Mark annual candlelight tours in Loretto this month will feature culinary demonstrations, tastings and recipes.
On Friday, chefs Jim Gerhardt and Michael Cunha of Limestone Restaurant in Louisville will prepare lobster bisque finished with bourbon and French bread croutons. Jonathan Lundy, chef/owner of Jonathan's at Gratz Park, will prepare country ham pot stickers with bourbon soy sauce and peach sweet and sour sauce on Saturday. Chef John Varanese of Varanese in Louisville will make duck confit with apple-bacon chutney and pumpkin-sage risotto on Dec. 13.
Tours of the distillery grounds will be 5:30 to 7:30 p.m. Call the Maker's Mark Visitors Center at (270) 865-2099, or go to www.makersmark.com.
Catering to kids
The Brown Hotel in Louisville will have its annual Teddy Bear Tea on Saturday and Dec. 13. The event, which begins at 2 p.m., benefits Home of the Innocents and Court Appointed Special Advocates. The tea is for children ages 2 to 12.
Executive chef Laurent Géroli will prepare sandwiches and sweets for adults and a variety of hot chocolate and child-friendly sandwiches. Cost is $30 for adults, $20 for children. Call (502) 583-1234, Ext. 7108,or go to www.brownhotel.com.
Tea at Bennett House
The Bennett House in Richmond will hold a holiday tea Sunday, with seatings at 1 and 3 p.m. The menu includes holiday buckeyes, festive tea sandwiches, cranberry scones with Madison cream, seasonal herb tarts and old-fashioned jam cake with caramel icing. Call (859) 623-7876.
New on the shelf
Kentucky Specialty Sauces has a new product for jazzing up your holiday foods. Pineapple chutney is a great accompaniment for ham or turkey. It's available at Liquor Barn, Critchfield Meats and Joseph-Beth Booksellers. Call (859) 396-9568.
Need party help?
If you're planning a festive party this holiday season, you might want to check out the new Web site of Seasons Catering & Special Occasions. Go to www.seasonsevents.com.