Wild Thyme, 1060 Chinoe Road, will host a Women Chef's Dinner on Thursday, and guests will be able to watch the chefs in action preparing and plating their dishes.
This Winter Harvest feast will feature eight female Lexington chefs, including founder of the women chef's series Shannon Wampler-Collins, the new executive Chef at Wild Thyme Jane Webb, and the pastry and baking chef of Wild Thyme Ruth Oesterman. A percentage of proceeds will be donated to the Salvation Army, and the chefs also will be accepting canned goods for Salvation Army.
Price is $65 per person and guests are welcome to bring a bottle of wine to accompany the dinner.
First course, prepared by Chef Jill Schrank of Lexington Diner, is winter roll with sake pickles; second course, prepared by Chef Michelle Knickerbocker, will be roasted butternut squash soup with hints of cayenne and chai; third course, prepared by Amy Harris, will be bloody Mary sorbet with pickled vegetable accoutrements; fourth course, prepared by Wampler-Collins of The Grace Cafe in Danville, will be window pane potato encrusted cod with Kentucky rose filling; fifth course, prepared by Chef Allison Davis and Webb of Wild Thyme, will be autumn fruit stuffed pork loin with bourbon and brown sugar glaze, roasted winter vegetable medley, parsnip, fennel, and kabocha squash purée topped with fried beet and sage chips; sixth course, prepared by Oesterman of Wild Thyme, will be apple tarte tatin macarons.
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For more information, call (859) 523-2665 or go to WildThymeCooking.com.
■ Distilled at Gratz Park is open for dinner only this week. The restaurant will be open Thanksgiving from 11 a.m. to 4 p.m.
■ Woodford Reserve Distillery is offering special lunches and dinners for the holidays, beginning Thursday and running through Dec. 28. Lunch, on Thursdays through Sundays, is $25 per person, plus tax and gratuity. Dinner seatings, with Lantern Tour, are Thursday, Friday and Saturday, at 5:30 p.m. and 7:30 p.m. Cost is $50 per person, plus tax and gratuity.
For the lunch, Chef-in-Residence Ouita Michel and her culinary team have created a holiday buffet full of Kentucky favorites and seasonal specialties, including seven-layer salad, bourbon-glazed ham, roast turkey, green bean casserole, sage dressing, corn pudding, and sweet potato gratin.
For dessert, Woodford Reserve Signature chocolate bread pudding served with bourbon butter sauce, Woodford cranberry apple crisp, and seasonal Christmas baby cake. Closed Thanksgiving, Christmas Eve and Christmas Day. For seating times and reservations, call (859) 879-1953. Reservations are recommended, but walk-ins are welcome when space is available.
For dinner, enjoy a Woodford Reserve Cocktail, and a holiday buffet dinner that includes Woodford salmon Kentuckyaki — which is whole sides of Atlantic Salmon, roasted with Woodford, soy and sorghum glaze, with crispy rice noodles, and yuzu relish of daikon and cucumber — and Bourbon soaked roast beast, with au jus and horseradish sauce. Red or white wine will be paired with dinner and special Woodford Toddy with dessert.
For seating times and reservations, call (859) 879-1953. Reservations are required for dinner.
■ If you need inspiration (or help) with your own holiday menu, Bluegrass cooking maven Barbara Harper-Bach has a new cookbook out: The Holiday Hostess, a Seasonal Sampler, includes menu ideas month by month, for every conceivable holiday. (Her bourbon balls use a cup and a half of Maker's Mark.) Available from Bluegrasscookingclinic.com for $38.
■ Want a turkey but don't want to cook it yourself? Ed Hogg of Smokin' Hogg, 464 Wilson Ave. in Versailles, is taking orders for deep-fried or smoked turkeys for Thanksgiving. Last day to order Nov. 25; last day to pick up is Nov. 26. Call for pricing: (859) 351-9701.
■ Bonefish Grill in Lexington is celebrating the holiday season with the launch of a new Colossal Seafood menu featuring lobster stuffed shrimp with a creamy lobster and shrimp Imperial stuffing, succulent King Crab legs, and sirloin and colossal shrimp scampi — a 6 ounce USDA Choice sirloin topped with colossal shrimp, a scampi butter sauce and served with steamed broccoli and garlic whipped potatoes.
■ For fall, bd's Mongolian Grill has expanded its menu. New items include an assortment of salad additives and an array of in-season and vibrant vegetables. Customers can now enjoy Granny Smith apple slices, pumpkin seeds and an apple cider vinaigrette dressing as part of their salad. Kale, butternut squash and Brussels Sprouts will also be available for the create-your-own stir-fry. Also new: applewood smoked bacon BBQ marinated chicken, vegan butternut squash chickpea soup, and pumpkin or Godiva cheesecake.