If you are craving good local food, the place to be this weekend will be the Crave Lexington Food + Music Festival at MoonDance at Midnight Pass amphitheater in Beaumont Circle in Lexington.
More than 50 local food vendors, from Alfalfa to Willie's Locally Known, will have a selection of food and beverages for sale for $1, $3 and $5 in Crave Cash tickets. Ticket packages also are available. There will be entertainment for kids all day, and free live music in the evenings. Festival hours are noon to 11 p.m. Saturday, and noon to 6 p.m. Sunday.
Parking is $3 per carload, with proceeds benefitting GreenHouse17, formerly the Bluegrass Domestic Violence Program.
The event kicks off Saturday with cooking demonstrations by chef Allison Davis of Wild Thyme on local eggs, including quail, duck and chicken; chef Ryan Laudenschlager of The Lexington School on potatoes; chef Kate Horning of Simply Nutritious by Kate on strange and wonderful vegetables; chef Wyatt Sarbacker of Bour-bon Restaurant in Paris on cooking with quail; Lana Root of Root-a-Baker's Bakery & Café in Morehead on pie.
There also will be special pop-up dining events, such as a Candlelight Casual dinner ($75) by the five demonstration chefs. The Lexington Bourbon Society will present two tastings at the Candlelight Casual. Both will be 10-year-old, single barrel expressions, selected to highlight the culinary experience of the dish.
A brunch Sunday by chef Jonathan Lundy is sold out. (Fifty lucky people will get Moonshine macerated peaches and cream; Maker's 46 sorghum-roasted salmon spinach; spaghetti squash and popped sorghum; Southern eggs Benedict with Benton's ham, fried green tomato, red eye hollandaise and grit tots; and bourbon-caramel glazed Spalding's doughnut bread pudding with vanilla bean ice cream and walnut bung smoked salt. The Lexington Bourbon Society will present a signature cocktail.)
Tickets still are available for Sunday evening's closing party, "We Are All Animals at Azur," for $100 each.
The meal and "a moment inspired by Pink Floyd's Animals" by chef Jeremy Ashby will feature a live tribute to Pink Floyd to go with "Pigs on the wing" — house-cured pancetta-wrapped duck osso bucco, kumquat, curry, cauliflower, blistered shishito; "Dogs" — king crab corn dog, kim chee ketchup, Korean pickle relish, fennel pollen dust; "Pigs, Three Different Ones" — lemoncello-cured pork belly over smoked ham hock ravioli, roasted heirloom tomato, chèvre, cracklin' and gremolata-scented country ham jus; "Sheep" — sherry and saffron-smoked lamb leg, onion soubise, dates, lemon and cucumber; and "Pigs on the Wing Part 2" — smoked ham-fried ice cream in a bird's nest, whiskey caramel.
Go to Cravelexington.com for event tickets.
■ From 6:30 to 8:30 p.m Friday, Wild Thyme will offer a chef's table class on cooking a farm-to-table dinner with Kentucky Proud vegetables. "Bring your favorite bottle of wine or adult beverage and enjoy a rustic vegetarian feast unlike any around town. Trust us, you won't miss the meat this time," says Wild Thyme, 1060 Chinoe Road, Suite 108. Sign up at Wildthymecooking.com. The class is $50.
■ On Saturday, the Blue Grass Trust and Junior League of Lexington will be celebrate the 200th anniversary of the Hunt Morgan House and Bodley-Bullock House. Bluegrass, Bourbon & BBQ: A Bicentennial Celebration will take place from 5 to 9 p.m. at both houses and in Gratz Park. Food by Catering by Donna. For tickets, call (859) 253-0362 or go to Bluegrasstrust.org. $30 adults in advance, $35 at the door; children are $15.
■ On Friday and Saturday, the inaugural Cincinnati Food + Wine Classic will feature more than 90 local and national celebrity chefs, winemakers, brewers, authors, cocktail experts and network stars. Food and wine tastings, demonstrations, book signings, educational panels, chef competitions and after-party surprises are planned during throughout the event in Washington Park in Over-the-Rhine. It also will include a bourbon tasting with Molly Wellmann on Saturday. For details and ticket prices, go to Cincinnatifoodandwineclassic.com.
■ Coming up Sept. 17, Portofino, 249 East Main Street, Lexington, and Caymus Vineyards will present a special wine dinner. For reservations call (859) 253-9300.
■ On Sept. 25, Three Toads Farm in Winchester is offering an on-the-farm class on making a pumpkin bouquet. The cost is $85; all supplies are included. Class size is very limited; call (859) 749-6120 or (859) 229-9450 to reserve a spot.
■ The September menu at Greentree Tea Room, 521 West Short Street, features carrot and ginger soup, apple-walnut scone with apple butter, artichoke and Swiss quiche, herbed tomatoes in phyllo cups, Italian chicken salad and cucumber-shrimp tea sandwiches, chocolate-dipped apricots, cinnamon oatmeal tea cookies, bananas Foster Pettit and Darjeeling tea. For hours and reservations, call (859) 455-9660 or go to Greentreetearoom.com.
■ Kendra Epperson, a chef at Natural Bridge State Resort Park, was a Cast-Iron Chef cooking competition winner during the 2014 Kentucky State Fair. Epperson, who also picked up a Cast-Iron Chef win in 2010, was given secret ingredients to prepare in 30 minutes. She made sirloin steak with sautéed onions, fettuccine Alfredo with vegetables, and a creamy Southwest rollup.