Food & Drink

Chef-led classes return at and for God's Pantry

The next session of "What's Cooking?" classes at God's Pantry Food Bank will begin Oct. 12 with Le Deauville executive chef Jean Baptiste Cabout. Lovers Leap Winery will provide wine samples.

The classes, from 7 to 9 p.m., are $40 and are in the Junior League of Lexington Nutrition Education Center. Other participating chefs and dates are: Graham Waller, chef/owner, Winchell's Restaurant, Nov. 9; Stella Parks, pastry chef at Holly Hill Inn, Jan. 11; Will Pieratt and Kevin Heathcoat, owners of Bourbon n' Toulouse, Feb. 8, and Jeffrey Newman, executive chef at Historic Boone Tavern, March 8.

God's Pantry is at 1685 Jaggie Fox Way. Call Susie Basham at (859) 288-5332 or go to www.godspantry.org.

Money raised through the classes is used to teach nutrition education programs to low-income parents in Fayette County.

Fall fest features food, wine and ale

Historic Duncan Tavern, 323 High Street, Paris is holding a fall fest to highlight Kentucky food, wine and ale.

Talon Winery, Kentucky Ale and Personal Touch Catering will offer samples at the event, 5 to 8 p.m. Sept. 12. Musicians Louise Kelly and Ann Hagan-Michael will entertain.

The party will benefit the tavern's preservation fund. Duncan Tavern is the headquarters of the Kentucky Society, Daughters of the American Revolution.

The cost is $25 a person, $40 a couple. The reservations deadline is Sept. 5. Call the tavern at (859) 987-1788 from 1 and 4 p.m. Wednesday through Saturday.

An Old Friends gathering

Man o' War Harley-Davidson and Big Ass Fans are joining Equus Run Vineyards to host the Old Friends Benefit BBQ & Concert on Saturday.

The party, 6 to 9 p.m., will be at the winery, 1280 Moores Mill Road in Midway, and will benefit Old Friends Thoroughbred Retirement Farm.

The barbecue menu includes pulled chicken and Texas-style brisket. Kentucky Land & Cattle of Danville will share secrets for great barbecue and give away samples of its dry rub seasoning. Kirby Knob Boys will entertain. Tickets are $35. Go to www.equusrunvineyards.com or call Old Friends at (502) 863-1775.

Wineries rack up medals at state fair

Kentucky wine makers are bottling award-winning wines. Thirteen wineries took home 72 medals, including four golds, at the Kentucky State Fair wine competition in Louisville on Aug. 15.

Four wineries each earned a gold medal: Chrisman Mill Vineyards and Winery in Nicholasville for its traminette; Lover's Leap Vineyards and Winery in Lawrenceburg for its Cynthiana; Purple Toad Winery in Paducah for its cabernet franc, and Wight-Meyer Vineyard and Winery in Shepherdsville for its chambourcin.

Twenty-eight silver medals and 40 bronze medals also were awarded. Wight-Meyer Winery, Reid's Livery Winery in Alvaton, Stone Brook Winery in Melbourne and Wildside Vines Winery and Vineyard in Versailles each won eight medals; Springhill Winery in Bloomfield earned seven; Talon Winery in Lexington took home six; Chrisman Mill, Elk Creek Winery in Owenton and Horseshoe Bend Vineyards in Willisburg won five medals each; Purple Toad and Acres of Land Winery in Richmond each had four; Lover's Leap won three, and Black Oak Vineyards and Winery in Princeton earned one medal.

The medaled wines are on display during the fair, which ends Sunday, in the commercial wine department in the South Wing of the Kentucky Exposition Center. For more information about Kentucky's grape and wine industry, go to www.kyagr.com or www.kentuckywine.com.

Healthy choices

When it comes to packing lunches, many parents want to know which pre-packaged foods are nutritious and convenient, and that a child actually will eat.

The Fresh Market is helping with the lunch-box dilemma. The store offers Barney Butter almond butter, created in an almond-only facility, which makes it an option for those with peanut allergies. It can be served in Father Sam's mini pockets, which contain no fat and no cholesterol. Vermont Village applesauce cups are certified organic and pesticide-free, and each 4-ounce cup contains two apples.

For a nutritious drink, offer Horizon milk, packaged in individual servings that don't need to be refrigerated. Back to Nature juices have no added sugars, artificial preservatives, colors or flavors.

For sweet treats, there are Back to Nature mini vanilla wafers or FruitaBü fruit rolls. The vanilla wafers have no artificial preservatives, flavors or colors, no high fructose corn syrup and no hydrogenated oils. The fruit rolls provide one serving of fruit in each pack.

The Fresh Market is at 3387 Tates Creek Road. Call (859) 266-0150 or go to www.thefreshmarket.com.

Made-to-order program

In June, Sullivan University launched a program for careers in the personal and private chef industry.

The curriculum of the diploma program includes training in basic culinary skills, garde-manger, international cuisines, dining services, and wines and spirits.

Personal chefs design and prepare meals for clients at the client's home or in a professional kitchen, according to the American Personal & Private Chef Association. Go to www.personalchef.com or www.sullivan.edu.

Julia Child hits No. 1

Mastering the Art of French Cooking is a national best seller for the first time. Thanks to the film Julie & Julia, Julia Child's 1961 classic has inspired a new generation of cooks.

The cookbook ($40) that launched Child's career has never been out of print and sold 25,000 copies last year, according to the publisher, Alfred A. Knopf.

Child was 91 when she died in 2004.

For diabetics and dieters

Some of the best cookbooks for dieters are those from the American Diabetes Association. Although designed for diabetics, the books offer sensible, low-fat recipes that are easy to prepare.

A new book from the association is The Diabetes Seafood Cookbook by Barbara Seelig-Brown ($18.95). Seafood is naturally low in fat and contains healthy omega-3 fats. Recipes include grilled tuna over baby greens, and key lime swordfish with apple radish salad.

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