Food & Drink

‘Slime’-filled Twinkies pay homage to new ‘Ghostbusters’

LexGo Eat visits Han Cook In

The LexGo Eat team speaks with Lucy Corea, owner of the new Korean style Han Cook In restaurant off of South Broadway, which replaced the Thai and Mighty restaurant.
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The LexGo Eat team speaks with Lucy Corea, owner of the new Korean style Han Cook In restaurant off of South Broadway, which replaced the Thai and Mighty restaurant.

Feed your inner Ghostbusters fan with the new key lime “slime” Twinkies, a special edition of the Hostess treat filled with ectoplamic green filling to celebrate the July 15 release of the film.

Why Twinkies? In the original film, Dr. Egon Spengler equated the amount of psychokinetic energy in New York to a 35-foot long Twinkie, sparking the line “that’s a big Twinkie.” Available in grocery stores in multipack and single serve Twinkies.

▪  Treat Dad to an evening at the Woodford Reserve Distillery, 7855 McCracken Pike in Versailles, on June 18 with a cookout, welcome cocktail, tour and two drinks with dinner. The tour starts at 6:30 p.m., with dinner at 7:30 p.m. It’s $65 per person, plus tax. Reservations are required. Call 859-879-1953 or e-mail

Menu includes mixed grill featuring baked potatoes, grilled corn on the cob and asparagus, Blackhawk Farms’ bone in wagyu Angus prime rib and grilled Blackhawk skirt steak. All served with fresh chimichurri and bourbon demi-glace. For dessert, there’s blackberry cobbler, strawberry pie, or our famous chocolate bread pudding with bourbon butter sauce.

▪  Winners at the 36th Annual Taste of the Bluegrass, the annual God’s Pantry Food Bank were announced.

People’s Choice winners:

Best appetizer: JW Steakhouse at Griffin Gate Marriott Resort and Spa, crab cake with corn and avocado salsa, lime mayo and spicy remoulade;

Best non-alcoholic beverage: Coca Cola Bottling Company Consolidated, Coca-Cola;

Best side: Dad’s Favorite Cheese Spreads & Deli, asiago cheese spread shrimp and pasta;

Best entrée: Lexington Diner, caprese burger;

Best dessert: JW Steakhouse at Griffin Gate Marriott Resort and Spa, bread pudding with house- made bourbon sauce;

Best bourbon: Four Roses Bourbon, Rose ’Rita;

Best spirit: Bottles & Barrels, Kentucky Sunset Cocktail

Best beer: West Sixth, Heller Heaven Double IPA

Best wine: Old 502 Winery, Old 502 Kentucky Lady

Best decorated booth: Tinker’s Cake Shop.

Judges’ best winners:

Best appetizer: Han Cook In, mandoo;

Best non-alcoholic beverage: Coca Cola Bottling Company Consolidated, Illy Coffee;

Best entrée: Herbe Café, blueberry basil burger with caramelized onions and spicy blueberry sauce;

Best side: Sullivan University, seven-layer salad;

Best dessert: Herbe Café, fresh orange cake with orange buttercream, fresh raspberry sauce and candied almond crumble;

Best bourbon: Four Roses. Single Barrel Bourbon;

Best spirit: J.B.’s Pr%f Alcohol Ice Cream, mint julep ice cream with chocolate wafer;

Best beer: Alltech Lexington Brewing and Distillery, Race Day Session IPA;

Best wine: Old 502 Winery, White Noise

Judges for this year’s contest included celebrity representatives from Cumulus Broadcasting, iHeart Media, WKYT, WTVQ, WLEX, WDKY and local Lexington print publications, including the Herald-Leader’s Cheryl Truman.

The LexGo Eat team speaks with Lucy Corea, owner of the new Korean style Han Cook In restaurant off of South Broadway, which replaced the Thai and Mighty restaurant.

Notably, Herbe Café won Judges’ Best for both best entrée and best dessert in its first year participating in Taste of the Bluegrass. For the second consecutive year, JW Steakhouse at Griffin Gate Marriott took home the People’s Choice award for Best Appetizer and Best Dessert. This year’s event is expected to generate more than $165,000 for the Food Bank.

▪  Alfalfa, 141 East Main Street, will feature Greek cuisine for International Night on June 8. From 5:30 to 9 p.m., you can eat souvlakia with pork or chicken, beef phyllo pie, gemista (breadcrumb and feta crusted red peppers and squash stuffed with eggplant, tomato, rice and herbs), Santorini tomato balls, and artichokes a la Polita. Call 859-296-1007.

▪  Bluegrass Farmers Market is now be open from 3 to 6 p.m. Tuesday in front of Liquor Barn, 1837 Plaudit Place, and from 3 to 6 p.m. Thursday at Azur, 3070 Lakecrest Circle. The market is open at both locations from 9 a.m. to 2 p.m. Saturday.

▪  Good Foods Co-op, 455 Southland Drive, will hold its popular free Summer Sampling event on from 5 to 7 p.m. June 24. Marksbury Farm Foods will be there to help with the grilling. More menu info to come.

▪  Mark your calendar: Korean restaurant Han Cook In, 1030 South Broadway Suite 2, is having a free sampling event of chef Lucy Seo’s most popular menu item, bibim bap or mixed rice, from noon to 3 p.m. and 6 to 8 p.m. June 28.

▪  Don’t miss your opportunity to meet Ariel and her deep sea friends with The Little Mermaid’s Breakfast Under the Sea at Bronte Bistro at Joseph-Beth Booksellers, 161 Lexington Green Circle at 8:30 a.m. on July 16.

Meet Ariel and other cast members from the Lexington Children’s Theatre’s production of Disney’s The Little Mermaid, create a craft or two, take your photo with Ariel, sing along with the cast, and enjoy breakfast from the Bistro for $18 per person. Order tickets online at or call 859-254-4546.

▪  The USDA is celebrating the 79th annual National Dairy Month this June. Kentucky has 643 licensed dairy farms, which produced 126 million gallons of milk in 2015.

▪  The Blue Grass Trust will hold its annual membership meeting, historic preservation awards ceremony and summer supper 5 p.m. June 19 at the Dr. Thomas Hunt Morgan House, 210 North Broadway. Reservations required. Tickets are $35 per person for current members, $45 for non-members. Call 859-253-0362.

▪  Mike Zuelly, food services director at The Lantern at Morning Pointe Alzheimer’s Center of Excellence, 225 Ruccio Way, placed in national top 10 in the 2016 Premier Culinary Creations Contest, a national cooking competition organized by U.S. Foodservice and Premier Inc.

Zuelly’s entry in the Healthy Center of the Plate challenge (which had to include one entree and one side, and the entire meal could not exceed 500 calories, 17 grams of fat, 600 milligrams of sodium and a cost of $2.75 per portion, including garnish) featured boneless, blackened tilapia with roasted corn and a black bean salad, all drizzled with a creamy avocado aioli in a RSBT-free, low-fat Greek yogurt base, plated with cilantro and lime.