It's time to start thinking about your menu and party plans for Derby Day. We'd like to know what you plan to serve, and we'd like a recipe for one of your best Derby party dishes. The submission deadline is Wednesday. Email recipes to firstname.lastname@example.org or mail them to Sharon Thompson, Lexington Herald-Leader, 100 Midland Avenue, Lexington, Ky. 40508.
Fund-raising gala turns 7
The Lexington Cancer Foundation Inc., or LCF, will host its seventh annual Kentucky Bluegrass Wine Auction and Derby Gala from May 2 to 5.
Vintner dinners will be held in LCF patron homes on May 2. The auction will be 6 p.m. to 1 a.m. May 3 at Donamire Farm, 4151 Old Frankfort Pike. The vintner pouring and silent auction will begin at 6 p.m., followed by dinner and a live auction at 8. The Right on Band will entertain. Tickets are $700 a couple. Call 1-888-388-2620 or go to Lexingtonfoundation.org.
New owners, new wine
The Sivinski family, new owners of Lovers Leap Winery, is introducing its first new wine, a reisling.
Managing member Brian Sivinski said the reisling is "not too dry, not too sweet," and winemakers also are working on a new white blend and a new red blend.
The tasting room is open 11 a.m. to 5 p.m. Wednesday and Thursday, and 11 a.m. to 6 p.m. Friday and Saturday. The winery is at 1180 Lanes Mill Road, Lawrenceburg. Call (502) 839-1299 or go to Loversleapwine.com.
A customer thank-you
Williams-Sonoma is having a customer appreciation event from 5 to 9 p.m. Thursday. The store will be closed to mall traffic; if you would like to attend, call (859) 272-5856. There will be samples from Lexington Pasta and Bourbon Barrel Foods. Guests will receive a 10 percent discount on purchases during the event.
On Sunday, the store will celebrate Earth Day, including a class at 11 a.m. on how to start gardening plants. The cost is $10, and the money goes to the Edible Schoolyard Project.
Williams-Sonoma is at Fayette Mall, 3401 Nicholasville Road.
Pie cookbook signings
Author Barbara Harper-Bach has released her latest cookbook, The Pure Kentucky Pie Clinic.
"It has lots of photos of my award-winning pies and friends' award winners, with lots of other great pie recipes that have all been tested by my family and friends," Harper-Bach said.
She will sign copies of the cookbook at 3 p.m. Saturday at Morris Book Shop, 882 East High Street; 11 a.m. to 4 p.m. April 28 at My Favorite Things, 2721 Old Rosebud Road; 2 p.m. May 12 at Joseph-Beth Booksellers, 161 Lexington Green Circle; and 9 a.m. to 4 p.m. May 19 at Lexington Farmers Market at Cheapside Park.
The book, $30, also is available at Bluegrasscookingclinic.com.
Now Derby has a burger
Richard Glidden of Bardstown has won the first Derby Burger Challenge recipe contest, sponsored by the Kentucky Beef Council and coordinated by the Kentucky Derby Festival. Glidden's recipe features ground chuck, applewood-smoked bacon, Worcestershire sauce, pears, bourbon, sugar, butter, brie and honey, and is served on a King's Hawaiian sweet burger bun.
The burger will be served to guests at the KDF Derby Eve Jam Pre-Party on May 4 at the Kroger Fest-a-Ville on the Waterfront in Louisville.
Earth Day at Good Foods
Good Foods Market & Café, 455 Southland Drive, will celebrate Earth Day from 11 a.m. to 2 p.m. Saturday. Local organizations will discuss environmental and sustainability issues.
Activities will include worm composting for kids from 11 a.m. to noon. Sustainable Communities Network founder Jim Embry will explain how to create a worm bin and turn kitchen waste into compost. The workshop is free, but reservations are necessary. Call (859) 278-1813 or go to Goodfoods.coop.
Also at Good Foods, Slow Food Bluegrass is having a local cheese and craft beer tasting from 7 to 9 p.m. Tuesday. Pat Wiley, specialty department manager, will choose five Kentucky artisan cheeses and pair them with complementary craft beers. Cost is $12. Sign up at the customer service desk or on Tuesday.
From nuts to soup
Carla Kimmons of Lexington requested a recipe for the great peanut soup at Stella's Kentucky Deli, 143 Jefferson Street. Here's the recipe, created by Wendy Meadors.
African peanut soup
2 yellow onions, diced
1 bulb garlic, sliced
1/4 cup olive oil
2 tablespoons coriander
2 tablespoons caraway
1 tablespoon chili flakes
3 quarts canned diced tomatoes
1/4 cup cilantro, chopped
2 quarts water
2 cups peanut butter
Salt and pepper to taste
In a large pot, sauté onions and garlic in olive oil. Add coriander, caraway, chili flakes, tomatoes, cilantro and water. Cook on medium-high heat for 45 minutes, stirring often. Whisk in peanut butter and season with salt and pepper to taste.