What's Stirring, September 10, 2014
Writing a book, and now a second book, I've learned a necessary selfishness. I pushed "send" last night on the final edits for Classic Kentucky Meals: Stories, Ingredients and Recipes from the Traditional Bluegrass Kitchen. The History Press will release the book in late October, just in time for all manner of holidays. In the few months since I signed the book contract, I have both depended on lots and lots of other people—hello, Libby Allen, Joydah Bernardo, Steve Kay, Sarah Jane Sanders, Norma Taylor—and shirked or avoided every kind of activity that would typically fill my days and weeks. And . . . I am ready to do it all over again. More on that as plans get solid.
I woke up this morning to a food-filled world here in the Bluegrass. What a place! Not to miss:
Tonight, the first ever Jefferson Street Soirée, a collaboration between the Keeneland Association, VisitLEX, and all the unfolding world of good food and drink on Jefferson Street. I like so many things about this event. First—thank you!—it's on my birthday! Second, it's on a Wednesday night. Third, it's an explicit link between track and town, a fine experiment in a new connection among the many types of goodness in our place. And fourth, it's one night long! How perfect. Smithtown Seafood, Stella's Deli, Wine & Market, West Sixth...and that's only a beginning. What a great idea! Go be a pioneer and have a fine time.
September 12-13: Cincinnati Food + Wine Classic, where, among many other delicious tastes, we know four perfect Red Wattle pigs from Hood's Heritage Hogs in Robertson County will be delighting chefs and tasters.
September 13-14: Crave Lexington: a smashing event that celebrates all our land and makers can do with Kentucky's own abundance. Plan for it, go early, go hungry, take lots of photos, bring dancing shoes. I'm looking forward particularly to tastes from the Holly Hill Inn, Blue Door Smokehouse, and Jasmine Rice Thai and Vietnamese restaurants. There are 37 more local, non-chain, non-franchise restaurants and chefs offering foods for your pleasure!
September 14: The Organic Association of Kentucky's Dirt Revival (because everything begins with great soil, of course): eat organic Elmwood Stock Farm pastured Black Angus beef, and also see how chefs approach an opportunity to butcher and then cook a perfectly raised Bluegrass animal.
If you're home alone this weekend, we need to send someone to check up on you! Go out and taste and enjoy and learn and connect. Best wishes to all the hard-working people in all these venues for good weather, great parking tactics, and big, happy crowds.