Classes on French cooking techniques are being offered at Le Deauville Restaurant, 199 North Limestone. Classes, 9:30 a.m. to noon on the first Wednesday of each month, are followed by lunch with the chef. Call (859) 246-0999.
Revel and have cake, too
Bayou Bluegrass is baking king cakes for Fat Tuesday and Mardi Gras parties. The cake, which is similar to a cinnamon roll, has a sugary icing with purple, green and gold sprinkles. Call (859) 233-0814 or e-mail email@example.com.
Champion of ice
Brides have been ooh-ing and ahh-ing over Michael Stoddart's ice carvings for years, and now the National Ice Carving Association says he's the best ice sculptor in America.
At the U.S. Nationals ice-carving competition earlier this month in Branson, Mo., Stoddart, co-owner of Seasons Catering, was named champion in the professional division.
Stoddart received two silver medals in each of the first two competitions and scored third overall in a speed carving competition. His performance helped him accumulate the best overall score, earning him the championship.
In the skills-related contest, Stoddart was given a 300-pound block of ice and had two hours to complete a planned sculpture, a grasshopper sitting on a blade of grass. In the second competition, Stoddart carved a flying winged fish and two manta rays swimming around a large base of coral. The third phase of competition was a speed-carving contest in which contestants were given a block of ice and 15 minutes to develop a sculpture; the audience selected three best-of-show winners. Call Stoddart at (859) 266-6661 or go to Seasonsice.com.
Bowl after bowl
The Kiwanis Club of Lexington is having its 16th annual All You Can Eat Soup Day from 11 a.m. to 7 p.m. March 6 at Calvary Baptist Church, 150 East High Street. The menu includes bean soup, chili and vegetarian vegetable soup, plus corn bread made in iron skillets. Bakeries, restaurants, and local hotels are donating desserts, which will be sold for $1 a slice.
Tickets are $8, and proceeds go to the weekend backpack program that provides food staples for families of students at Harrison Elementary School. Signage will be provided by art classes at Harrison, and the honors choir, band and orchestra will entertain from 11 a.m. to noon.
Butter Factory to sell wine
Beginning March 1, South African wines from black winemakers will be sold at The Butter Factory, 1037 North Limestone. Owner Solanke Bomani said the wines include iSong sauvignon blanc (2008), One World chenin blanc (2009), Seven Sisters twena rosé (2010) and M'Hudi pinotage. Call (859) 368-0725 or go to Mybutterfactory.com.
Louisville's third annual Dining at the Mansions progressive dinner offers a glimpse into historic private homes. The event, 4:30 to 9 p.m. March 18, begins at the Woman's Club of Louisville's Frazier House, 1322 South Fourth Street. Hors d'oeuvres and wine will be served at the Richardsonian Romanesque-style mansion, built in 1887. Guests then will visit private homes in the historic Old Louisville neighborhood for dinner before returning to Frazier House for dessert.
Cookbook author David Domine of Louisville will prepare the dinner at the home of Ron and Jane Harris. His menu includes corn and crab chowder; roast pork tenderloin marinated with bourbon and spicebush berries; garlic-mashed cauliflower; grilled asparagus; oven-crisped new red potatoes; curly endive with honey vinaigrette, fresh pear and shaved Parmesan; and miniature orange bourbon crème brûlée.
The deadline for r eservations is March 10. Contact Earlene Zimlich at (502) 637-2922 or firstname.lastname@example.org. Tickets are $90 each or $175 for two.
Better for your heart
Cooking heart-healthy meals doesn't mean giving up your family favorites. This recipe for chicken pot pie is loaded with vegetables and gets rid of the cream or milk that's common in other recipes.
Chicken pot pie
For the chicken:
2 tablespoons olive oil
6 cloves crushed garlic
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 bay leaf
1 teaspoon turmeric
2 teaspoons salt-free all-purpose seasoning
1 teaspoon ground black pepper
1/2 teaspoon salt
2 cups frozen pearl onions, thawed
1 cup carrots, peeled and cut into 1-inch cubes
1 cup celery, cut into 1-inch pieces
1 cup shiitake mushrooms, sliced ½ -inch thick
1 cup crimini or button mushrooms, quartered
4 tablespoons flour
1/4 cup Pernod (optional)
3 cups low-sodium chicken stock
1 pound skinless, boneless chicken breast, cut into 2-inch cubes
1 cup frozen sweet peas, thawed
1/2 cup chopped parsley
For the crust:
11⁄3 cups flour
1/2 teaspoon salt (optional)
1/2 cup trans fat-free margarine spread
3 tablespoons ice water
To prepare chicken, heat olive oil in a large sauté pan over medium-high heat, until hot. Stir in garlic, thyme, oregano, tarragon, bay leaf, turmeric, all-purpose seasoning, pepper and salt, and sauté one minute. Add onions, carrots, celery and mushrooms, and sauté two minutes. Stir in flour and coat vegetables well. Add Pernod, if using, and chicken stock, and stir to blend well. Allow mixture to come to a simmer. Stir in chicken, and simmer five minutes. Stir in peas and parsley. Remove from heat and pour mixture into 3-quart oval casserole. Cover loosely with foil and set aside.
Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and set aside.
To make crust, place flour (and salt, if using) in medium bowl and add margarine spread, cut into one-inch pieces. Cut margarine spread into flour with fork or pastry cutter (this can be done in a food processor) until crumbly. Avoid overworking the dough. Add ice water and mix (pulse in a food processor) until dough just comes together. Roll dough between two pieces of film wrap until it matches the size of the casserole. (Hold dish above dough to check for correct size.) Peel off top layer of wrap and set casserole next to dough. Lift dough by the bottom wrap and use it to help invert crust onto casserole.
Trim outside edges of crust and gently press dough so it fits perfectly around the inside perimeter of the casserole dish, over the filling. Cut eight evenly spaced 1-inch vents in the dough as demarcations of portions and to release steam while baking.
Place casserole on foil-lined baking sheet and bake until crust is golden brown and the juices are bubbling, about 45 minutes. Let the casserole rest for 10 minutes before serving.
Note: The filling for the pie may be made a day or so in advance. Feel free to put an egg wash (one egg whisked with a tablespoon of water) on the finished pastry before baking if you prefer a sheen on your crust.
Nutritional information per serving: 295 calories, 9 g. fat, 33 mg. cholesterol, 493 mg. sodium, 33 mg. carbohydrates, 3 g. fiber, 4 g. sugar, 19 g. protein.
From American Heart Association