Food & Drink

Bluebird Café bases its menu on local foodstuffs

The menu at the new Bluebird Café in Stanford won't be the same every time you visit because it will depend on what local farmers are producing.

Meats are from Marksbury Farm in Lancaster; eggs are from Pike Valley Farm, also of Lancaster; JD Country Milk of Russellville is the source of the milk; and the cheeses come from Kenny's Farmhouse Cheese of Austin, near Glasgow.

To accommodate local farmers, the menu will change throughout the year depending on what is being produced, executive chef Bill Hawkins said. The menu is geared toward Southern cooking. The restaurant serves breakfast and lunch, with the option of private evening parties and catering.

Hours are 7 a.m. to 4 p.m. Monday to Saturday. The Bluebird is at 202 West Main Street, Stanford. Call (859) 904-9089 or go to

Special events

Addie's Restaurant & Bar at The Woodford Inn, 140 Park Street, Versailles, will have a fish fry at 5 p.m. Friday. The menu includes lobster bites, jumbo shrimp, fish fillet, clams, coleslaw and hush puppies. The cost is $13 for choice of two, $15 for a platter. Call (859) 873-5600 or go to

Alfalfa Restaurant will have its second annual Casimir Pulaski dinner from 5:30 to 9 p.m. March 9. Pulaski, after whom Pulaski County is named, was a Polish army officer who fought and died in the Revolutionary War. Alfalfa chef Paul Nowaki will prepare specials including kielbasa from Kentucky's Marksbury Farm, sauerkraut and house-made potato-cheddar pierogies, stuffed cabbage and chicken Kiev. Polish beer will be served. Alfalfa is at 141 East Main Street. Call (859) 253-0014.

■ The Bleu Plate Confidential's next tour will be March 10. The location, chef, food and all aspects of the dinner are kept a secret until two days before the event. The location is an unconventional spot and is never a restaurant or typical dining spot. "A local chef preparing a four-course meal in a location without a kitchen is quite a feat in itself," said Bleu Plate Tours owner Laura Mize. "I strive to locate interesting places, and guests not knowing where they are going is a large part of the fun."

Guests are sent an address, along with passwords that each guest is required to reveal for entry. Tickets are $85. Call (859) 893-1011 or go to

Kentucky Crafted: The Market returns to the Lexington Convention Center this weekend and is open to the public Saturday and Sunday. In addition to fine art and crafts, the show features locally produced artisan foods. Kentucky Proud producers include Kentucky Specialty Sauces, Screamin Mimi's Salsas, Hillbilly Specialties, Shell-Bee's Homemade Gourmet Sea Salts & Spices, The Sweet Shoppe, Mom Blakeman's Candy, Ruth Hunt Candy, Elmwood Teas and Boone Creek Creamery. Hours are 10 a.m. to 8 p.m. Saturday and 10 a.m. to 5 p.m. Sunday. One-day tickets are $10, two-day, $15. Discount tickets are available at

WineStyles, 2535 Nicholasville Road, will host Pere Gomes from Agricola Falset Marca winery in the Catalonia area of Spain on Friday. Gomes will have selections from the Priorat region of Spain and will discuss the wines from 5 to 8 p.m. The cost is $8. Call (859) 278-9463.

Julep Cup specials

■ Weekend specials at The Julep Cup include osso bucco with fresh gremolata and risotto Milanese, and sole Milanese served with potato croquettes and roasted asparagus and bell peppers. John Hedger entertains on Friday and Bruce Lewis on Saturday. Call (859) 226-0300.

New menus

Heirloom Restaurant in Midway has a spring menu that includes coconut yogurt mousse, eggs Heirloom, mache salad, sautéed chicken livers, crabcakes, beef tenderloin, pan-seared Chilean sea bass and duck. The Mary burger is named for chef/owner Mark Wombles' grandmother. Heirloom serves maple-bacon scones for breakfast from 7 a.m. to 11 a.m. On Wednesdays, the feature is half-price wines, and on Thursdays there's live entertainment. Call (859) 846-5565 or go to

■ The menu is going green at Greentree Tearoom, 521West Short Street, for March. It features potato leek soup; Irish oatmeal scone; hot brownette; salmon mousse, Benedictine and pesto chicken tea sandwiches; pistachio cupcakes; and grasshopper creams. Luncheon tea is served at noon Wednesday through Saturday. Call (859) 455-9660 or go to

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