Reba and Paul Browning of Paris started Browning's Country Ham in 1970, and when the couple retired a year ago, they sold the business to David Sponcil, who moved it to his family farm in Dry Ridge.
Sponcil has added items to his inventory, including a new product for Easter: a spiral-cut, year-old ham with the country-cured taste, but slightly milder, with a honey glaze, for $6.75 a pound. The deadline for Easter orders is Wednesday. Call (859) 948-4426 or go to Browningscountryham.com.
It's a Derby Burger Challenge
The Kentucky Beef Council and Kentucky Derby Festival are searching for a really great-tasting burger for their Derby Burger Challenge. You can submit your best recipes at KDF.org through April 1.
Derby Burger Challenge finalists will be announced April 4, and the winner will be selected and announced April 9. The winning recipe will be recognized in Louisville-area Kroger stores and be served to guests at the Derby Festival's Derby Eve Jam Pre-Party on May 4 at Kroger's Fest-a-Ville on the Waterfront. The winner will receive VIP tickets to the Derby Eve Jam concert, a year's supply of ground beef and a grilling package from Kroger and the Kentucky Beef Council.
"We have terrific back-yard barbecue enthusiasts in Kentucky and we also raise and produce great beef here. This contest is an excellent way to combine the two," said Chuck Crutcher, chairman of the Kentucky Beef Council and a beef farmer from Rineyville.
Underground dining in Louisville
Guerrilla Cuisine, based in Charleston, S.C., is known for its underground dining events that feature experimental cuisine, music and art. It's hitting the road and coming to Louisville on April 3.
Anthony Lamas, chef/owner of Seviche, will cook for dinner guests at an undisclosed location. Event participants who register at Gcanthonylamas-eorg.eventbrite.com will receive an email with directions to the location of the dinner two days before the event. All guests must make reservations in advance and present their IDs at the door. The price is $70 plus a $25 suggested gratuity, and guests are asked to bring their own beverages. A portion of the proceeds from the event will benefit Dare to Care. Call Guerrilla Cuisine at (843) 817-6510.
Past Guerrilla Cuisine events have been held in warehouses, vineyards and private homes. The underground supper club aims to raise appreciation for local chefs, musicians, artists and farmers.
Lamas was a 2010 and 2011 semifinalist for the James Beard Foundation "best chef Southeast" award, and Seviche was named one of the "10 great places for Latino flavor and flair" in the country by USA Today. In 2011, Lamas won the "extreme chef" title on Food Network.
Culinary group honorees
The Bluegrass Chapter of the American Culinary Federation held its annual President Awards dinner earlier this month to honor outstanding members.
Receiving awards were chef Peter Forman, the President's Medal; chef Jim Freudenberger, the Chef & Child Foundation Award; Ed Valente, O.C. Craven Service Award; Jim Olert, Presidential Service Honor; and Sam Sears, 2012 Chef of the Year.
Sullivan University's culinary department received a special appreciation award.
Test Kitchen offers online classes
America's Test Kitchen has launched an online cooking school designed to teach students to think as they cook, and not just how to make recipes.
The catalog of 100 courses is based on work done in the test kitchen. Students may opt to study on their own or with the help of instructors. The full-screen recipe tutorials allow students to work directly from laptops or tablets, and choose the video mode, in which the entire process is demonstrated by an instructor, or the photo mode, in which each step is described by way of a photo and a caption.
The cost is $39.95 a month for the instructor-led option, $19.95 for self-guided. Go to Testkitchenschool.com.