What's Hot? Good Kentucky Food News
If anyone asks, "What's happening?" here are some good answers.
- Field to Fork Festival, Saturday, July 16, 9 AM to 6 PM, Paint Lick, Kentucky. I just learned about this festival (hat tip BDB), which has a fine website that demonstrates lots of planning and participation by sponsors and presenters. The festival happens rain or shine. Take a cooler with ice packs so you can safely buy and transport foods the vendors will be selling.
- Veggin' Out at the Pool, Lexington's first fresh, local poolside dinner, sold out its 200 slots and turned away at least 50 more hungry people. I did a guest photo blog piece about the dinner for Eat Local America. The big success proved a point: our community supports fresh, local, affordable healthy food at concession stands and other places where children and young people make many of their food choices. Congratulations to the main partners, including Tweens Nutrition and Fitness Coalition, Lexington's Division of Parks & Recreation, Lexington Farmers Market and Good Foods Market & Café.
- Alfalfa Restaurant continues to expand its local sources for delicious food. The new summer menu includes Yellow Pepper Lemon Angel Hair pasta, which Lexington Pasta designed and makes just for Alfalfa. In addition, the freshly updated wine list includes Kentucky wines that pair well with Alfalfa's dishes. Recent additions: Elk Creek Vineyards Cabernet Sauvignon, delicious with the restaurant's locally sourced burger. Saturday mornings, follow Alfalfa's signature red wagon as it fetches fine local foods from the Lexington Farmers Market, then wheels back to the restaurant to whip up omelets and other good things from local farms. Also new at Alfalfa: wines are half price on Wednesday and Thursday evenings through the summer.
- For years I have longed to live in a city with lots of cooking classes, but never imagined anything quite as excellent as The Wholesome Chef, offering friendly, accessible cooking lessons in at 507 E. High Street in Lexington's Woodland Triangle. Some classes, like Knife Skills, include hands-on work. I hope to take that class in the fall. Other classes feature demonstrations that help all of us gain confidence and increase our range of healthy and delicious cooking behaviors. See the class schedule. Vanessa Oliver, who already has a long list of food credentials, including Alfalfa restaurant manager and Elmwood Stock Farm veggie expert, has joined the Wholesome Chef culinary team and will be teaching a demo class called ""What the %$&# is THAT?" Or, How I Learned to Stop Worrying and Love My CSA Basket?" on July 21. Then back to studying for Vanessa, who has nearly completed both the undergraduate work required to become a credentialed dietician, at the same time she has nearly completed a Master's in Dietetics Administration. Go, Vanessa!
- Lexington's beloved "Pasta Guys," Lesme and Rey of Lexington Pasta, also host popular "Pasta 101" cooking classes at their pasta production place, 227 North Limestone, in Lexington. Classes are small and convivial, featuring local wines as well as local pasta. Make pasta in your favorite shape to take home. Call 859-421-1764 for class times and more information.
- Azur Restaurant, 3070 Lakecrest Circle in Beaumont Centre in Lexington, now hosts a Farmers Bazaar in front of the restaurant on Saturdays from 8 AM until 2 PM. The website notes, "Chef Miguel Rivas hand-picks items from the bounty to be used for our special farm to table breakfast on Saturday mornings as well as our Sunday Supper Club on Sunday nights."
- Briary Creek Farms' Ambrosia Sweet Corn and ambrosial melons from Briary Creek Farms in Pulaski County returned to the Lexington Farmers Market this week. Yes! Those Pulaski County soils must specialize in concentrated flavors, both the corny and the sweet. I tried a Sensation melon, and found a new Market passion.
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