Savoring Kentucky

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Savoring Kentucky showcases the wonders of Kentucky's food, farms, farmers, restaurants, chefs, distillers, brewers, orchards and markets. We applaud local food, its producers and champions. We delight in news of improvements in food and food systems. We take pleasure in fine food. We thank our wondrous sponsors for supporting our work and local goodness all around.

First Farm-to-Table Dinner at the Kentucky Sheep and Fiber Festival: Fine as Sheep's Hair!

On May 19, the youthful, excellent Kentucky Sheep and Fiber Festival held its first Farm-to-Table Dinner. They invited me to be the speaker at this event, an unexpected privilege and honor. Here's what I said about Kentucky's Ewe-turn. And here are some photos from this beautiful evening.

As we arrived at Masterton Station Park, we saw a dog herding the Texas sheep that had been providing opportunities for proving skills all week for the Bluegrass Classic Stockdog Trials.

Harkey Edwards and daughter Beth poured fantastic wines from Harkness Edwards Vineyards in Clark County.

The food, particularly the Katahdin lamb from Four Hills Farm in Mercer County delighted the crowd in the beautiful evening light.

Festival chairperson Kathy Meyer thanked the chefs and students from Sullivan University Culinary Arts program for the splendid Kentucky meal. The crowd agreed, saluting the chefs with a standing ovation.

The second dessert, after the strawberries with mascarpone cream on buttery pound cake: a compelling sky to light us all home.

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