The first cheese-making school at Bleugrass Chevre was such a hit in the spring that a second class will be held next month.
The Kentucky Cheesemaking School will be Oct. 25 to 28 at the Bleugrass Chevre cheese plant on Grimes Mill Road in Clark County. Sponsored by the University of Kentucky, Kentucky State University and Bleugrass Chevre, the classes will include one day of seminars at the Clark County Extension office with local dairy specialists, and three days of hands-on cheese-making at the plant with Dr. Steve Zeng from Langston University in Oklahoma. "Zeng has been a judge at the American Cheese Society competition, which is pretty prestigious, and has taught all over the world, so we were really lucky to get him," Bleugrass Chevre owner Susan Miller said.
"We had such a big response to the first workshop we had in March, we decided to have another one to catch the overflow and give more people a chance to attend," said Terry Hutchens, extension goat specialist at the UK Department of Animal and Food Sciences.
The workshop costs $375. Contact Hutchens at firstname.lastname@example.org or (859) 257-2465; or Susan Miller at email@example.com or call (859) 421-6983.
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Alton Brown to sign
Food Network star Alton Brown is coming back to Lexington with another new book.
Brown, who is host of Good Eats and Iron Chef America, will sign his newest book at Joseph-Beth Booksellers at 7 p.m. Oct. 15. Good Eats 2: The Middle Years will hit the shelves on Sept. 27.
Line tickets are required for this event and will be available with the purchase of Good Eats 2, which picks up where the best-selling Good Eats: The Early Years left off. The Middle Years has behind-the-scenes photographs and trivia, science-of-food information, cooking tips and recipes.
Attendees at the Alton Brown event can enter to win a pair of tickets to see another Food Network star, Giada De Laurentiis, at the second annual Kentucky Proud Incredible Food Show Oct. 23. Go to Incrediblefoodshow.com.
Food marketing lessons
Kentuckians who dream of creating a food product for sale can now get guidance from the new Food Systems Innovation Center.
The University of Kentucky College of Agriculture, with a grant from the Kentucky Agricultural Development Board, has created the center to help small-scale producers who want to sell value-added products to a mass consumer base.
Tim Woods, UK agricultural economics professor, said the center offers marketing and technical product development services. He said the "number of small-scale producers who have considered producing and selling value-added products has grown as the local-food movement has picked up speed, and Kentucky Proud products have become a recognizable brand across the state. But making small batches of a family recipe to sell at the local farmers market is very different from producing large batches for a mass consumer."
Call the Innovation Center at (859) 257-7272, Ext. 286, or go to Kyfsic.org.
New from Gourmet
Condé Nast is introducing a new publication under the Gourmet brand that is available at newsstands only. Gourmet Quick Kitchen is a collection of 81 quick, easy and timeless recipes packaged as an illustrated cookbook. It sells for $10.99. The second and third special editions will be published in 2011.