If you've always wanted to know how to make those great tiny biscuits people serve at parties with flakes of country ham, here is your chance to learn from the master, Charles Logan of Midway.
On April 11 from 2 to 4 p.m., Logan and chef Ouita Michel of Holly Hill Inn will present a second Beaten Biscuit Workshop at Midway Christian Church Fellowship Hall, 123 East Bruen Street, Midway. Last year, almost 100 people came to see them use antique biscuit brakes. There will be samples for tasting.
Beaten biscuits have been an American staple for more than 200 years. The "beating" along with the folding of the dough helped create tender layers before the advent of baking powder. To administer the beating, a biscuit maker used the back of an ax or a rolling pin or a biscuit brake, which resembles the roller mechanism on a wringer washing machine, according to Midway native Bob Rouse.
To register, call (859) 846-4102 from 8:30 a.m. to noon weekdays. Donations appreciated for The Homeplace at Midway, a nonprofit nursing home that opens this summer.
■ Marksbury Farm's Pasture, 7907 Nicholasville Road, Lancaster, will celebrate its grand opening March 21. The fast casual eatery will have hamburgers, barbecue and sandwiches made with Marksbury Farm meats, along with fresh meats and staples from Marksbury Farm. Pasture is in the red barn on U.S. 27, just north of the intersection with Ky 34. (859) 754-4224.
■ Best Friend Bar, 500 Euclid Avenue, has rescheduled the guest chef night with Brian Surbaugh of Table Three Ten to March 29.
■ Alfalfa Restaurant, 141 East Main Street, will have Middle Eastern fare for International Night tonight: lamb kofta, chicken schawarma, eggplant rolls, and for vegetarians, a mezze plate and ful medamas.
On Friday from 5:30 to 9 p.m., Alfalfa will celebrate Polish Night in honor of Casimir Pulaski with Stone Cross Farm kielbasa slow-simmered in beer with onion and spices; chicken cutlet, breaded and topped with mushroom cream; potato, cheddar and mushroom pierogis; and cabbage leaves stuffed with mushrooms, peas, carrots, onion and rice then baked with a sauce of tomato, red wine, brown sugar and raisins.
■ Looking for a vegetarian alternative for grilling? Lightlife has three new products: Smart Patties, veggie burgers in quinoa and black bean varieties, and Smart Sausage in harvest apple. On shelves at most Whole Foods stores and at other stores soon.
■ New York's Original Sin Premium Hard Cider has released a limited edition cider, Original Sin Northern Spy Dry Cider. Distributed to select markets in kegs, it is made from heirloom Northern Spy apples and joins Newtown Pippin and Cherry Tree hard ciders. Founder Gidon Coll has been growing a test orchard of cider, modern day and heirloom apples. His goal is to promote more varieties, including heirloom apples. The company's ciders, which also include elderberry, pear and apricot versions, are available in 32 states, including Kentucky.