Food & Drink

Artisan cheeses on par with the best at The Masters

Artisan cheeses made by Sapori d'Italia in Nicholasville are on the menu at The Masters golf tournament this week.

Chefs at Augusta National Golf Course in Georgia chose three cheeses from the artisan cheese maker to serve during the prestigious golf tournament.

"They had requested cheeses from all over the southern United States and were amazed by our products," company president Jason Gresham said.

"They commented not only on flavor, but the beauty of Giovanni's artisan style," he said, referring to master cheese maker Giovanni Capezzuto.

The cheeses being served at The Masters are Alpina, Toma di Capra and Caciotta alle Noci.

Also, Sapori d'Italia's fresh goat cheese is back.

"It has been over four months since the goats stopped producing milk for the winter," Gresham said. "We got the ball rolling again last week. It is our three-day, cold-aged cheese called Agri."

Call (859) 420-4838 or go to www.cheeseitalia.com

Sunday's no longer out at the inn

Holly Hill Inn in Midway now is open Sunday evenings. The classic three-course prix fixe dinner menu is available as are an a la carte and multicourse tasting menus.

Spring hours at Holly Hill are 11 a.m. to 2 p.m. and 5:30 to 10 p.m. Wednesday through Sunday. Call (859) 846-4732 or go to www.hollyhillinn.com/dining. The inn is at 426 North Winter Street.

Farmers Market reopens for season

Saturday is opening day for the Lexington Farmers Market. It will be at Cheapside Park, but not in the new Fifth Third Bank Pavilion because construction is a week behind schedule. The iron and glass pavilion is scheduled to open April 16.

On Saturday, farmers market vendors will have spring lettuces and greens, hydroponic tomatoes, eggs, Heritage Breed pork, organic beef and chicken, cheeses, sweet and artisan breads, bagels, honey, sorghum, baby green garlic, potted herbs and bedding plants, lilies, and jams and jellies.

Celebrating Songkran

Beginning Friday, Thai Orchid Café will celebrate Songkran, the Thai new year. Five special noodle dishes will be served for a limited time.

"In Thai culture, the long length of noodles represents happiness and long life," chef/manager Toa Veerasethakul Green said.

Items include super noodle bowl, thin egg noodles mixed with broccoli, nappa cabbage and bean sprouts; and drunken spaghetti, stir-fried with ground beef in a spicy basil sauce.

Thai Orchid is at 1030 South Broadway. Call (859) 288-2170 or go to www.thaiorchidcafe.net.

Getting a jump on Earth Day

Earth Day is April 22, but Good Foods Café & Market is getting an early start with activities Saturday. Included are: an organic gardening question-and-answer session with farmer Jerome Lange, at 10 a.m.; a worm composting workshop, 11 a.m.; and a beekeeping session, 1 p.m. Workshops are free. Call (859) 278-1813. Good Foods is at 455 Southland Drive.

Catering to winery's guests

Bluegrass Catering and Talon Vineyards are partnering to provide gourmet catered meals with wine tastings.

If you plan a lunch, dinner, family reunion or corporate outing at Talon, Bluegrass will provide the picnic as well as a limousine ride. Call Bluegrass at (859) 231-7676 or go to www.bluegrasscatering.com. Talon is at 7086 Tates Creek Road. Call (859) 971-3214 or go to www.talonwine.com.

Cocktail party helps launch book

Joseph-Beth Booksellers will hold a book launch and cocktail party Wednesday for Albert W.A. Schmid's The Kentucky Bourbon Cookbook.

The event, at 6:30 p.m., will be in the Gallery at Brontë Bistro and will feature appetizer recipes from Schmid's cookbook.

Joy Perrine, author of The Kentucky Bourbon Cocktail Book, will demonstrate how she makes some of her favorite drinks.

Schmid teaches at Sullivan University's National Center for Hospitality Studies and is the author of The Hospitality Manager's Guide to Wines, Beers and Spirits.

Tickets, which are $25 and $50, and include a copy of The Kentucky Bourbon Cookbook), are available at Joseph-Beth, in The Mall at Lexington Green, 161 Lexington Green Circle. The deadline for reservations is Monday. Call (859) 273-2911.

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