Food & Drink

Tidbits: Event looks at women's role in bourbon industry

Sharon Thompson
Sharon Thompson

The Bourbon Women Association and The Filson Historical Society are hosting an event dedicated to the history of women and Kentucky bourbon at 7 p.m. June 20 in Louisville.

Guest speakers include Fred Minnick, author of Whiskey Women: How Women Distilled, Bootlegged and Marketed Bourbon, Scotch & Irish Whiskey; Mike Veach, author of Kentucky Bourbon Whiskey: An American Heritage; Jimmy Russell, Wild Turkey master distiller; Peggy Noe Stevens, founder, Bourbon Women Association; Susan Reigler, author of Adventures in Dining: Kentucky Bourbon Country; Albert Schmid, author of The Kentucky Bourbon Cookbook; and Joy Perrine, author of The Kentucky Bourbon Cocktail Book.

Cost is $35. Go to The event will be at The Filson Historical Society, 1310 South Third Street, Louisville.

Meijer part of fundraiser

Meijer stores are teaming up with Produce for Kids to help raise money for Children's Miracle Network Hospitals. The campaign, "Get Healthy, Give Hope," runs through June 22.

Participating fresh fruit and vegetable suppliers at Meijer stores will make consumption-based donations, which means the more produce Meijer shoppers buy, the more donations will increase. The Produce for Kids in-store display features easy-to-prepare recipes and tips on healthy eating for kids. Go to

Family-friendly recipes

A great way to entertain youngsters this summer is to teach them to cook. Baking cookies is fun, and eating cookie dough is delightful. But health experts tells us not to eat uncooked dough because raw eggs could contain salmonella.

Children can now lick the bowl if they are cooking with pasteurized eggs. Safest Choice Eggs has teamed up with cookbook author Catherine McCord, founder of, to offer family-friendly recipes and encourage families to spend time together in the kitchen.

Here are some tips from McCord for cooking with kids this summer.

■ Shop with your little one. Whether headed to the local farmers market or grocery store, bringing your children along will make them feel more involved in the experience.

■ While children can't slice vegetables or sauté meat, they can still help with simple tasks. Have them peel bananas, whisk eggs, stir batter, shape dough into cookies or ground beef into meatballs or burgers and taste test dishes as you go.

■ Talk as you're cooking. The kitchen should be full of conversation. As you prepare food with your children, it's important to not only give them instructions but to talk through your process to help them learn about food and cooking techniques.

■ Eat together. Bringing the family together around the table creates an emotional connection between your children, cooking and eating. If you've prepared the meal with the help of your kids, discuss their contributions to the dish as you eat. Praising them for their accomplishments will make your children proud and that much more likely to want to help with the next meal.

New at the fair this year

Four new culinary competitions will be held at the Kentucky State Fair in August.

New this year are the scratch bakers cookie challenge, pie baking championship, family favorites, and sweet-treats for sweet hearts. Returning contests are Great American Spam championship and Fleischmann's Yeast best baking contest.

For the cookie contest, sponsored by Gold Medal flour, contestants are asked to create any kind of cookie as long as it's made from scratch. The Pet-Ritz pie baking championship uses pie crust from the freezer section; and the family favorites contest calls for using Bisquick. Karo Syrup is hosting the sweet-treats for sweet-hearts contest. Rules are at


Here's a recipe from Bisquick that might inspire you to create something for the contest.

Impossibly easy mini chicken pot pies

Chicken mixture:

1 tablespoon vegetable oil

1 pound boneless skinless chicken breast, cut into bite-size pieces

1 medium onion, chopped (1/2 cup)

1/2 cup chicken broth

1 cup frozen peas and carrots

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground thyme

1 cup shredded Cheddar cheese (4 ounces)

Baking mixture:

1/2 cup Original Bisquick mix

1/2 cup milk

2 eggs

Preheat oven to 375 degrees. Spray 12 regular-size muffin cups with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve. Makes 12 servings.