The chefs preparing the meal for the James Beard Celebrity Chef Tour have finalized the menu, and tickets still are available for the Sept. 15 event.
Sponsored by Cane Ridge Cattle Co., the dinner will be at Glenwood, home of Landon and Lavinia Clay, at 1806 Cane Ridge Road, Paris.
The event begins with a lawn reception at 6 p.m. featuring celebrity chefs Jeremy Ashby of Azur Restaurant in Lexington; Aaron Butts of Joseph Decuis in Roanoke, Ind.; Jeff Newman of Boone Tavern in Berea; and Bernard Guillas of The Marine Room in La Jolla, Calif. Tickets are $140. Call (860) 803-2969 or go to Bit.ly/OP3elb.
Here's the menu:
■ Hors d'oeurvres: Bourbon-cured Kentucky prawns with smoked olive oil potato salad and apple-celery salsa verde; house-cured Kentucky country ham and roasted heirloom tomato BLT; mini Wagyu burger with Maytag bleu cheese mousse, and gougères (French cheese puffs); Wagyu beef cheek dumplings with truffles, chanterelles and espelette (chili pepper) hazelnut brittle.
■ First course: Verbena juniper berry-cured Wagyu beef tenderloin bresaola with Okinawa sweet potato, mimolette (a cheese traditionally produced around the city of Lille, France), mache, black cherry vincotto (cooked in wine) and pistachio wasabi oil.
■ Second course: Soft boiled farm egg with cheese grits, pickled ramps, jowl bacon and spicy pepper broth.
■ Third course: Kentucky crab apple and black pepper barbecued squab with plantain and foie gras mofongo (a fried plantain-based dish from Puerto Rico), and chorizo-cornbread purée.
■ Fourth course: Grilled Wagyu rib-eye with calabaza squash purée, succotash of sweet corn, veal cheeks and pickled baby onions.
■ Dessert mosaic: Lemon shortbread cookies with bourbon-caramel mousse, apple compote and salted sorghum butterscotch; Gianduja chocolate crunch with griottes (black cherries soaked in alcohol) and meringue kiss; chocolate bete noire (classic flourless chocolate cake, also known as "the black beast") with maple marshmallow, pistachio caramel corn and espresso anglaise; brown sugar cushaw tart with sea foam and espresso black walnut brittle.
Fall fun at Shaker Village
During September, Shaker Village of Pleasant Hill offers everything you love about fall.
HarvestFest, Sept. 29 and 30, features a farmers market, apple dessert contest, U-pick apples and pumpkins, entertainment, apple orchard activities, honeybee demonstrations and sorghum making.
An heirloom supper will be at 5:30 p.m. Sept. 28. The casual supper in the Trustees' Office will feature popular Shaker Village dishes from the past 50 years. Cost is $25.
Evenings on the Lawn, Sept. 28 and 29, will feature a bonfire and make-your-own s'mores. Hours are 6 to 10 p.m.
Call 1-800-734-5611, Ext. 360, or go to Shakervillageky.org/harvestfest. Shaker Village is at 3501 Lexington Road, Harrodsburg.
The Williams-Sonoma store at Fayette Mall will offer cooking classes at 11 a.m. Sundays during September. Dates and topics are: knife skills, Sunday; learn to sauté, Sept. 16; learn to braise, Sept. 23; and the new casserole, Sept. 30. The mall is at 3473 Nicholasville Road. Call (859) 272-5856.
Lots of chocolate
John Joseph Thomas of Louisville won first place in the Kentucky State Fair's Ghirardelli chocolate championship. Here's his winning recipe.
White & milk chocolate cheesecake
1 cup graham crackers
1/4 cup light brown sugar
6 tablespoons melted butter
1/4 cup Ghirardelli white chocolate baking chips
4 packages (8 ounces each) cream cheese, room temperature
1 cup granulated sugar
2 tablespoons cornstarch
1/4 cup sour cream
1 teaspoon vanilla
1/2 cup Ghirardelli white chocolate baking chips, melted
1/2 cup Ghirardelli milk chocolate baking chips
Preheat oven to 350 degrees. To make crust, crush graham crackers and add brown sugar; mix together. Add melted butter, mix. Spread in 9-inch springform pan. Bake for 7 minutes. Sprinkle white chocolate chips over hot crust.
To make filling, beat cream cheese until smooth. Add sugar and beat until mixed. Add cornstarch and sour cream, and mix until smooth. Add eggs, one at a time. Beat thoroughly each time, then add vanilla to cream cheese mixture. Remove 1 cup cream cheese mixture and mix with white chocolate baking chips. Pour plain cream cheese mixture over crust, then pour chocolate cream cheese over top and swirl lightly.
Bake at 350 degrees for 20 minutes. Lower temperature to 225 degrees and bake 40 minutes. Turn off oven. Cut around edge of pan with a knife, then place in warm oven for 30 more minutes. Top with toasted pecans and milk chocolate baking chips. Remove and refrigerate.
We're weeks into the school year, and parents continue to search for clever ways to provide healthful lunches. Kelly Lester, author of Cooking With Trader Joe's Cookbook: Easy Lunch Boxes (Brown Bag Publishers, $24) is on a mission to help busy families pack healthy lunches fast.
The mother of three created EasyLunchboxes, a line of BPA-free compartmentalized containers. Through the online network that grew around her handy products, Lester discovered bloggers and parents whose ideas for attention-grabbing healthy food matched her own ingenuity. Among the book's contributors are food bloggers Marla Meridith (the book's food stylist and photographer), Aviva Goldfarb, Leslie Durso, and Lisa Leake, with foreword by food activist Bettina Elias Siegel. The book is available at bookstores or at Amazon.com.