Want to catch the flavor of championship racing? The Club at UK's Spindletop Hall, 3414 Iron Works Pike, will host a Breeders' Cup Festival Guest Chef Night on Oct. 30. The event will feature three guest chefs: Matt Lambert, executive chef and co-owner of The Musket Room in New York; Aarón Sánchez, chef/partner of Johnny Sánchez, with locations in Baltimore and New Orleans; and Janine Booth, chef de cuisine at Root & Bone in New York. The menu will be posted online. There will be two seatings, at 7 p.m. and 7:30 p.m.; tickets are $125 per person. Order at Spindletophall.org.
■ Sylviana Herrin, who sells macarons at Lexington Farmers Market, is opening a store, La Petite Delicat, at 445 South Ashland Avenue in late November to sell her macarons, plus madeleines, tea and coffee, and possibly other cookies. Herrin also plans to offer macaron ice cream sandwiches with Crank & Boom ice cream. The store will have seating for about eight inside and a table or two outside during warmer weather.
■ Cincinnati-based LaRosa's Family Pizzeria plans to open a restaurant at 550 Keene Center Drive in Nicholasville in early 2016. Lexington native Terry Seaborn will open and operate the Nicholasville pizzeria. LaRosa's menu of more than 40 selections will be available in the dining room, as well as for pick-up or delivery in the neighborhood.
■ Barbara Harper Bach will be signing her new cookbook, The Sweet Confections Cooking Clinic, Cookies, Candies and Other Fancies, and sharing samples at Louis' Flower Power Shop Fall Festival and Craft Fair in the Lansdowne Shopping Center from 10 a.m. to 5 p.m. Oct. 10, 11, 24 and 25. At 11 a.m. Oct. 18, Harper Bach will be at Williams Sonoma in Fayette Mall, with samples, for a Sweet Confections Christmas clinic. Call (859) 272-5856 to reserve a space; $25 price includes the cookbook. She will demonstrate 3D Christmas trees, hand-decorated gingerbread cookies and more.
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■ Williams Sonoma, Fayette Mall, will have several classes this month. At 2 p.m. Saturday, learn to make caramel for dipping and decorate your own apple at the caramel apple class for $5. At 6 p.m. Monday, learn to make comfort foods including chicken pot pie with a cheddar crust and fruit cobbler. Reserve a spot by calling (859) 272-5856; $60 includes four farmhouse double handle bowls. At 6 p.m. Oct. 19, learn the art of the bundt cake; the class is free.
■ To thank customers for their support during renovations, Good Foods Co-op, 455 Southland Drive, will have free Crank & Boom ice cream from 5 to 7 p.m. Oct. 7.
■ Looking for the Kentucky Proud items at Commonwealth Stadium but can't find them? The Bluegrass Burger should be at grill stands across from section 104/105/206 and 226; the Spicy Cat Tail brats are across from section 104/105/206, 226, 23/24 and below section 6. Popcorn is available throughout the stadium. Other Kentucky Proud items are available in new hospitality areas on mezzanine and loge levels and in suites.
■ The Herald-Leader's Harriett Hendren found these yummy sorghum cookies at the West Liberty Sorghum Festival. They are soft, not crunchy, with a little salt in them.
Bob's sorghum cookies
¾ cup Crisco
1 cup light brown sugar
1/3 cup Holbrooks Brothers Pure Sorghum
2 1/3 cup all-purpose flour, sifted
2 teaspoons baking soda
½ teaspoon salt
1½ teaspoons cinnamon
Cream together first four ingredients, till fluffy. Sift together the dry ingredients; stir into the sorghum mixture.
Form nickel-size balls. Place 2 inches apart on greased cookie sheet. Conventional oven: 375 degrees for 9-10 minutes. Convection oven: 375 degrees for 4 minutes. Cool slightly before serving.
■ Kentucky Waterways Alliance will have its third annual Bourbon Splash fund-raising gala 5:30 p.m. Friday at the Muhammad Ali Center, 144 North Sixth Street in Louisville. This year's event features a farm to table menu from Wiltshire Pantry, the "Bourbon Jazz" sounds of Billy Goat Strut Revue, and bourbon tastings. Tickets are $100 or $75 for current KWA members; buy at Kwalliance.org/bourbonsplash.