Food & Drink

Boone Creek Creamery opens Kentucky Proud store

palcala@herald-leader.com

Boone Creek Creamery, 2416 Palumbo Drive, is opening the largest purely Kentucky Proud store in Central Kentucky. The official grand opening and ribbon cutting ceremony will be 2 p.m. Nov. 30 but the shelves are stocked now. The store will be open from 9 a.m. to 5 p.m. Monday through Friday and will be adding a half day on Saturday during the holiday season. Call 859-402-2364 for more information or go to boonecreekcreamery.com.

Owner Ed Puterbaugh said his creamery has become a major agricultural tourist destination in the Bluegrass, in part because of the rarity. The store is located at the creamery.

“We are one of only a handful of urban cheesemakers in the country,” Puterbaugh said. “We have busloads on a pretty regular basis.”

The creamery has room for tourists to see the cheesemaking process as well as a retail section. In October, 70 tours came through, he said.

“We will have jams, jellies, soaps, lotions, popcorn, coffee, all sorts of good stuff,” he said. The Kentucky Department of Agriculture will license the store, which puts together Kentucky Proud gift baskets to ship all over.

If you want to know more about Boone Creek’s cheesemaking, Puterbaugh will be at the University of Kentucky Food Connection’s free First Friday event on Dec. 4 at the Fayette County Extension office, 1140 Red Mile Place. Breakfast is at 7:30 a.m.; presentation is at 8:15 a.m. RSVP to cspence@uky.edu.

▪ Frying a turkey for Thanksgiving? Bring your used cooking oil to the Gobble Grease Toss, sponsored by the city of Lexington, Sayre School, the University of Kentucky’s Center for Applied Energy Research and Bluegrass Greensource. From 10 a.m. to 2 p.m. on Nov. 27, you can drop your grease off in a sealed container at Sayre School, 194 North Limestone. CAER will work with Sayre Middle School students to convert the used cooking oil into biofuel. Call LexCall at 311 or 859-425-2255 for more information, or go to livegreenlexington.com.

Never pour cooking oil and grease down the drain; it clogs pipes and sewer lines.

Never pour cooking oil and grease down the drain; it clogs pipes and sewer lines. Used cooking oil can be hardened in the refrigerator and disposed in your green trash cart, but the Gobble Grease Toss is an opportunity to recycle it and keep it out of the landfill.

▪ Woodford Reserve Distillery, 7855 McCracken Pike in Versailles, will host holiday lunches Nov. 27 through Dec. 27 at the Dryer House. Buffet by chef-in-residence Ouita Michel and her culinary team led by chef Nat Henton include beef bourguignon, roast salmon with sundried tomato and apricot relish, corn pudding, whipped sweet potatoes, salads, chocolate bread pudding, chess pie, pumpkin latte baby cakes and more. Closed Christmas Eve and Christmas Day.

Seating times Thursday through Saturday at 11 a.m., 12:30 and 2 p.m. and on Sunday at 12:30 and 2 p.m. Tours, which are included, begin an hour earlier.

Cost is $35 per person, plus tax and tip. Reservations are recommended, but walk-ins are welcome when space is available. For reservations, call 859-879-1953.

▪ Woodford Reserve also will have a Lantern Tour and holiday dinner every Friday and Saturday evening from Nov. 27 through Dec. 27. Only 36 reservations each night are available. The evening begins with warm apple cider, a small snack, and some after-hours shopping in the Woodford gift shop. Guests can stroll through the grounds on a lantern-lit, guided tour and sample bourbons. A five-course gourmet meal will be served in the visitor center dining room. Each course is paired with a cocktail tasting. Tour at 6 p.m. and dinner at 7 p.m. Cost: $85 per person, plus tax and tip; reservations are required. Call 859-879-1953.

▪ Popular food truck Rolling Oven has set up a brick and mortar restaurant in the former Southern States railroad building in downtown Nicholasville. Owner Nick Ring said the food truck will still be out and about many days with pizza and sandwiches. But now he also will be open from 11 a.m. to 9 p.m. Tuesday through Sunday at 309 North Third Street. He hopes to open a location in Lexington next year near Blue Stallion Brewery. Call 859-885-0349 or go to Rollingoven.com.

▪ Sweetgrass Granola, 3212 Hamilton Valley Road in Berea, has introduced a winter seasonal, Figgy Chai with figs, seven chai spices and hemp hearts. And Germantown Chocolate, a sorghum granola with coconut and pecans also is available for $7.99 a bag.

▪ Wineries from Burkesville, Frankfort, and Paducah received Commissioner’s Cup honors at the Celebration of Kentucky Wines gala Nov. 14 honoring the top wines in the third annual Kentucky Commonwealth Commercial Wine Competition.

Up the Creek Winery of Burkesville took the Commissioner’s Cup for Best Boutique Wine (small production) for its 2013 Gold Rush wine. Prodigy Vineyards & Winery of Frankfort won Best Dry Red Wine for its 2009 Chambourcin. Purple Toad Winery of Paducah won Best Sweet/Dessert Style/Fruit Wine for its Allen’s Blueberry wine.

▪ For the second year, Sonny’s BBQ is accepting nominations for its Random Acts of BBQ program, defined as an unexpected recognition of those who spark the spirit of BBQ in their communities. Sonny’s BBQ will then select winners and surprise them, alongside family and friends, with a fully catered BBQ feast. Sonny’s BBQ will be accepting nominations through Dec. 31. Visit randomactsofbbq.com and fill out the online nomination form.

And on Nov. 24 the Sonny’s BBQ at 109 North Plaza Drive in Nicholasville will serve locally sourced meats in partnership with the University of Kentucky and The Chop Shop of Wolfe County. All pork and ribs Sonny’s serves that day will be sourced from UK and processed by The Chop Shop. Sonny’s will serve Kentucky Proud beef brisket and hamburgers from The Chop Shop, a family-owned and -operated meat processor that serves livestock producers in eastern Kentucky. Sonny’s BBQ in Nicholasville is located at 109 North Plaza Drive. This will be Sonny’s BBQ’s fifth Kentucky Proud event this year.

▪ Michter’s 10-Year Single Barrel Bourbon and the 20-Year Single Barrel Bourbon will be coming to shelves in December. The suggested retail price for a 750 ml bottle of the 10-year is $120 and for the 20-year is $600.

Got a food event coming up? Drop me a line at jpatton1@herald-leader.com.

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