A wedding cake designed by Martine Holzman, owner of Martine's Pastries, is pictured in the current issue of Martha Stewart Weddings magazine.
The two-tier vanilla and almond cake with silver leaf and sugar magnolia was created for the wedding celebration of Megan Oiler and David Balutanski in September at 21c Museum Hotel in Louisville.
"This cake was designed with edible silver leaves, which are very delicate to work with," Holzman said. "Essentially the room must be completely still, in order that leaves not blow away before application. And a near flawless execution is required because the minimalist look affords nothing with which to hide blemishes."
Go to Martha.ms/17mJ3pX. Martine's is at 1039 Industry Road. Call (859) 231-9110 or go to Martinespastries.com.
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This year's Blueberry Jubilee and Pancake Day at Reed Valley Orchard marks the farm's 25th anniversary.
The festival will be 8 a.m. to 5:30 p.m. Saturday. Entertainment includes gospel singers, line dancers, dulcimer groups and storytellers. You also may pick blueberries.
The orchard is at 239 Lail Lane in Paris. Call (859) 987-6480or go to Reedvalleyorchard.com.
The menu at Green Apple Tearoom at Bramble Ridge Orchard in Mount Sterling features a southern journey.
"It could mean southern USA, southern France, southern Italy or southern Wales," owner Cindy Peake said.
She uses fresh local produce for her recipes. The June menu features blackberry spritzer, strawberry soup, hot Brown tart with cherry tomatoes stuffed with minted peas, and Shaker lemon tarts. Call (859) 498-9123 or go to Brambleridgeorchard.com.
Chef's seafood a winner
Will Preston, chef at Blue Fire Grill at the Hyatt Regency Lexington, took first place in the Great Kentucky Seafood Cook Off and will represent Kentucky in the Great American Seafood Cook Off in New Orleans on Aug. 3. The competition was sponsored by the Kentucky Aquaculture Association.
Kentucky raises such species as paddlefish, striped bass, tilapia, trout and freshwater shrimp.
Eat Local and sample, too
Good Foods Market & Café, 455 Southland Drive, is hosting an Eat Local Celebration from 11 a.m. to 2 p.m. July 6. Producers will have samples of their products available. Included are First Fresh extra virgin olive oil; Hughes Farm; Rona Roberts, Savoring Kentucky; Marksbury Farm Market; Pike Valley Farm Foods; Rooibee Red Tea; Sassa Bella; Kentucky Ale; and Sondra's Wine Creations. Call (859) 278-1813 or go to Goodfoods.coop.
Picnic with the Shakers
Shaker Village is having a Summer Picnic Concert Series featuring fresh food and live music. The concerts will be Saturday, and July 27 and Aug. 31.
Saturday's menu features fried chicken, summer salads, and side dishes prepared from produce from the Shaker garden. Entertainment is by Custom Made Bluegrass.
The concert begins at 6:30 p.m. Tickets are $45 for adults. Call 1-800-734-5611, Ext. 1545 or go to Shakervillageky.org.
Same pork, new names
The next time you shop for pork at the supermarket, you might notice the name of your favorite cut has changed.
According to the National Pork Board, research showed that consumers are often confused by the different names for similar cuts of meat and, subsequently, do not know what to do with or how to cook a variety of cuts.
As a solution, the Pork Board simplified the names and included basic usage and preparation information on the package.
New pork names include: Porterhouse pork chop (previously called loin chop); rib-eye pork chop, bone-in, (rib chop center); rib-eye pork chop (rib chop); and New York pork chop (top loin chop). For recipes, go to Porkandhealth.org or Porkbeinspired.com.
If you're planning to feed a crowd for a Fourth of July party, try this recipe for firecracker barbecue pork from the National Pork Board.
Firecracker barbecue pork
2 pound pork loin roast, boneless
3/4 cup barbecue sauce
1⁄3 cup orange marmalade
1/2 teaspoon hot pepper sauce
1 teaspoon grated horseradish, optional
Season roast with salt and pepper; place over indirect heat in medium-hot grill. Stir together remaining ingredients and baste roast every 8 to 10 minutes, until roast is done, about 30 to 40 minutes (20 minutes per pound). Internal temperature on a thermometer should read 145 degrees. Remove roast from oven; let rest about 10 minutes before slicing to serve. Discard any leftover basting mixture. Serves 4 to 6, with leftovers.