When it's too frigid to head out for lunch, Baker's 360 will deliver lunch to your office.
Lunch platters are available to serve from six to 20. A platter that serves six to 10 offers a choice of four types of sandwiches, and a platter that serves 16 to 20 will have a choice of nine sandwiches. Sandwiches include roasted chicken salad, roasted squash and mozzarella, beef and blue cheese, grilled pork and manchego, black bean wrap, and Cuban pulled pork. The cost is $8 a person, plus a $10 delivery charge. The minimum order is $25, and 24-hour notice is required. Call (859) 523-7797 or go to www.bakers360.us.
Baker's 360 is on the 15th floor of the Chase Bank building, 201 East Main Street.
The Winter Kitchen is open
If you're looking for a warm and cozy place to have lunch or dinner, head to the Winter Kitchen at Shaker Village of Pleasant Hill.
The restaurant in the West Family Dwelling Cellar is open through Feb. 10. New this winter is the cocktail menu, which features the Winter Frost, which is Kahlua and Bailey's Irish cream shaken with a splash of Grand Marnier.
The lunch menu includes a roasted pork and pear sandwich, beet salad, tomato celery soup and johnny cakes. For dinner, the menu includes short ribs of beef, cast-iron chicken, pork tenderloin filet and pan-seared duck breast.
Shaker Village is at 3501 Lexington Road, Harrodsburg. Call (859) 734-5411 or go to www.shakervillageky.org.
Hanna's on Lime reopens Monday
Hanna's on Lime, 214 South Limestone, will reopen Monday after a holiday break. Specials for the week include pot roast, Monday; chicken pot pie, Tuesday; salmon croquettes, Wednesday; baked or fried chicken, Thursday, and baked or fried cod on Friday. Hours are 7 a.m. to 2 p.m. Monday through Friday. Delivery is available. Call (859) 252-6264 or fax (859) 252-0191.Free parking is available in the transit center.
Doe Run Inn has a new chef
Bret Donaldson is the new chef at Doe Run Inn in Brandenburg. He received his culinary training at Johnson & Wales University and has been food and beverage manager at the Orlando Science Center in Florida, executive sous chef at Spindletop Hall, chef de cuisine at North End Café, executive sous chef at Big Spring Country Club and executive chef at Standard Country Club.
The inn, 500 Doe Run Hotel Road, was built as a mill in the late 1700s and was turned into a family resort in 1901. It was known as Sulfur Wells Hotel until the late 1940s, when was named Doe Run Hotel. It became Doe Run Inn in the late 1950s. Call (270) 422-2982 or go to www.doeruninn.com.
A sample of top wines of '09
Each December, Wine Spectator publishes a list of the year's most interesting wines. Steve Mancuso, master of the Holly Hill Inn Wine Guild, has assembled a collection of white and red wines that made the list for 2009, and on Tuesday the guild will taste six wines from the Spectator's list.
Seatings will be offered at 6 and 7:30 p.m. The cost is $25. Holly Hill Inn is at 426 North Winter Street, Midway. Call (859) 846-4732 or go to www.hollyhillinn.com.
Comfort food at Campbell's
Campbell's in Paris, 519 Main Street, is having a comfort-food buffet Saturday. It includes chicken and dumplings, and meat loaf with tomato gravy. Call (859) 987-5164.