Food & Drink

Kentucky's newest winery, Black Barn, is in Fayette

Collin Boyd of Black Barn Winery graduated from Henry Clay High School. He learned the wine business in France.
Collin Boyd of Black Barn Winery graduated from Henry Clay High School. He learned the wine business in France.

A new venture in Fayette County has joined Kentucky's wine producers. Black Barn Winery, at Ashwood Farm on Newtown Pike, is owned by Collin and Caroline Boyd, and Caroline's father, John Barrow.

"At Black Barn Winery, we craft one wine, a big full- bodied cabernet sauvignon-merlot-cabernet franc blend made with grapes shipped fresh from the Sierra Foothills region of California to our winery," Collin Boyd said. "Here, we crush and de-stem, ferment, press, age and bottle Black Barn wine. We age our wine in Minnesota oak barrels, stainless steel vats, and in bottles, for over two years before we offer them to our customers."

Boyd was born in Munich, Germany, and spent most of his youth in Europe before his family moved to Lexington in 1967. After graduating from Henry Clay High School, Boyd spent a year in Saint-Emilion, France, living and working at Château Canon-la-Gaffelière.

"I arrived just in time for the 1973 harvest and remained until just before the 1974 harvest. While living in Château Canon-la-Gaffelière, I was involved with all cellar operations. I became a devout fan of the Saint-Emilion style blend, which is basically a merlot-cabernet sauvignon-cabernet franc blend."

Black Barn wines are available at Liquor Barns in Lexington and Louisville, Kroger Wine and Spirits shops throughout Kentucky, Twisted Cork and The Kentucky Proud Market in Lexington. The wines are served at Malone's, Sal's Chophouse, The Julep Cup and The Lexington Club. Tastings are available by appointment at the winery. Call (859) 552-2525.

Bridge club deals out recipes

Members of the Lexington Bridge Club often have potluck meals, and they decided the recipes were worth sharing. They put their best in You Can't Trump These. The cookbook sells for $12 plus $3 for postage. Call Claudia Haller at (859) 268-5819.

You'll want to try Liz Wise's pineapple beets, Judy Varney's bacon-wrapped potato bites with spicy dipping sauce, Barbara Hodgman's dried cherry and gorgonzola salad, and Glenda Hart's fresh apple cake.

Seasons gets a Signature

Seasons Catering & Special Occasions has been named the catering management company for The Signature Club, 3256 Lansdowne Drive.

Seasons, owned by Kellie Stoddart and chef Michael Stoddart, offers full-service event management, complimentary wedding consultations, customized wedding cakes and ice sculptures. Call Seasons at (859) 266-6661 or The Signature Club at (859) 277-6600.

Tart cherries, sweet dreams?

A new study suggests that drinking tart cherry juice daily could help reduce the severity of insomnia, according to the Journal of Medicinal Food.

The researchers say tart cherries' natural benefits could be due in part to their relatively high content of melatonin, a natural anti-oxidant in cherries with an established ability to help moderate the body's sleep-wake cycle. Produced naturally by the body in small amounts, melatonin plays a role in inducing sleepiness at night and wakefulness during the day.

Not only is melatonin linked to sleep, but research suggests that melatonin can be a powerful anti-oxidant, helping to reduce age-related inflammation and fighting free radicals in the body. Beyond melatonin, cherries are packed with other anti-oxidant compounds, including anthocyanins, the compounds responsible for cherries' bright color. A growing body of science indicates that cherries might help reduce inflammation, aid muscle recovery and reduce risk factors of age-related conditions. For recipes, go to

Thai Kitchen changes recipe

Thai Kitchen has reformulated its rice noodle carts. The microwavable meals are free of gluten, MSG and preservatives. They're $3.49 each and come in five varieties: pad Thai, Thai peanut, spicy Thai basil, tangy lemongrass and sweet citrus ginger. For more about Thai Kitchen, go to

Ramsey's shares a recipe

Janie and Bill Cain of Somerset recently had lunch at a Ramsey's Diner and were impressed with the okra, corn and tomatoes side dish that uses locally grown produce. They wanted to know whether we could get the recipe from owner Rob Ramsey. Here it is.


Okra, corn and tomatoes

Bacon grease

2 cups diced onions

4 cups fresh okra, sliced ½ -inch wide

½ tablespoon salt

½ tablespoon white pepper

4 cups fresh corn, cut from the cob

4 cups fresh tomatoes, diced

Place bacon grease and diced onions in a sauté pan over medium heat. Simmer until onions start to become translucent. Add okra, salt and pepper, and simmer until okra softens. Add corn and stir. When mixture is hot, remove from heat and mix in diced tomatoes. Serve immediately.