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Oct 21st, 2020

Crafting Kentucky Proud beers with Kentucky agricultural products is the focus of this year’s Kentucky Proud Beer Series, Agriculture Commissioner Ryan Quarles has announced. Now in its fifth year, the beer series combines the best of what Kentucky has to offer from its breweries with its farms.

“Every October, Kentucky’s craft brewers use locally grown products to brew one-of-a-kind beers to showcase their creativity and honor the Commonwealth’s producers,” Quarles said. “We are pleased to collaborate with the Kentucky Guild of Brewers once again on what has become a staple of Kentucky’s fall calendar.”

“This is my favorite beer series that we do every year,” said Derek Selznick, executive director of the Kentucky Guild of Brewers. “This series is a chance for our brewers to get together with our farmers to put their creative minds together to make beers that truly capture the essence of Kentucky. From grains and hops to every berry under the sun, these beers are totally unique and Kentucky Proud.”

Participating Kentucky craft brewers will release special beers infused with Kentucky Proud ingredients on Oct. 28. The Kentucky Department of Agriculture (KDA) worked with the Guild to match craft brewers with Kentucky Proud producers to create the limited-release beers. Everything from lavender extract, honey, molasses, carrots, apples, blueberries, and pumpkin will be infused into these unique beers for that special fall flavor for the fifth annual series. And for the first time in series history, many of the breweries are using Kentucky malt made from locally grown grains this year, produced by South Fork Malthouse out of Cynthiana.

Local breweries will release their Kentucky Proud brews to the public starting on Oct. 28. Each participating brewery will give away commemorative Kentucky Proud and Kentucky Guild of Brewers branded pint glasses and event posters to the first 100 customers purchasing its limited release Kentucky Proud beer.

Brewers participating in the 2020 Kentucky Proud Beer Series include:

• 3rd Turn Brewing, in Louisville and Crestwood;
• Abettor Brewing Company, Winchester;
• Alexandria Brewing Company;
• Broken Throne Brewing, Pikeville;
• Country Boy Brewing, both Lexington and Georgetown locations;
• Dreaming Creek Brewery, Richmond;
• Dry Ground Brewing, Paducah;
• Ethereal Brewing, Lexington;
• Flywheel Brewing, Elizabethtown;
• Fusion Brewing, Lexington;
• Gallant Fox Brewing, Louisville;
• Goodwood Brewing, both Louisville and Frankfort locations;
• Gravely Brewing Co., Louisville;
• Hopkinsville Brewing;
• Maysville Brewing;
• Monnik Beer Co., Louisville;
• Old Louisville Brewing, both Louisville and Shelbyville locations;
• Paducah Beer Werks;
• Pivot Brewing, Lexington;
• Ten20 Beer Exchange, Louisville;
• Turtleback Ridge Brewing, Ewing;
• Uncrafted Territory Brewing Co., Beaver Dam;
• West Sixth Brewing’s Lexington, Frankfort and Louisville locations;
• Wise Bird Cider, Lexington; and
• Wooden Cask Brewing Company, Newport.

For more information about the 2020 Kentucky Proud Beer Series and Festival, go to kygbrewers.org.

Kentucky Department of Agriculture

Kirby AdamsLouisville Courier Journal

As Halloween approaches, you may be asking if it’s safe to celebrate the holiday in the traditional way or if you should be finding alternatives to toast the spooky season.

Due to the coronavirus pandemic, the Centers for Disease Control and Prevention announced that most traditional Halloween activities, such as costume parties and door-to-door trick-or-treating, are considered high risk. But we can still celebrate Halloween safely while socializing with a few of our quarantine friends. 

The founder of the Louisville-based The Mocktail Project, Jesse Hawkins, has whipped up a couple of nonalcoholic concoctions to enjoy safely at home. Plus we gathered up a few other non and alcoholic favorites from local mixologists perfect for the fall. 

So drink these ghoulish brews from the safety of your home to capture the “spirit” of Halloween.

Kentucky Gingered Pumpkin Ale 

1 serving. Source: Jesse Hawkins, The Mocktail Project

• 1 and- ½-ounces REAL Mixers Pumpkin Reàl 
• 1 ounce REAL Mixers Orgeat 
• 1/2 ounce  fresh-squeezed lemon juice 
• 4 ounces Original Ale-8-One
• Garnish with a lemon wedge 

Combine the first three ingredients in a shaker with light ice. Shake and pour over ice into serving glass, add Ale-8-One and stir. Garnish with a lemon wedge.

To read the entire artilcle click here!

By Winchester Sun

Published 3:52 pm Thursday, October 8, 2020

On Sept. 25, the Leeds Center for the Arts and editor Rebecca Campomanes digitally released volume 1, issue 1 of its new zine, CiQ online.

The zine (short for magazine) is an online-only literary journal that will be published every two weeks; the second issue was published today.

People from across the nation and locally may submit their art, poems, essays, photos, stories, recipes, doodles and ramblings for possible inclusion in a future “zine.”

According to Campomanes, “The first issue is free to access online. The current and future issues will be accessible for $1.”

Issues will release every two weeks “until the creativity runs out.”

Any form of creativity will be considered. To submit or if you have questions, comments or concerns contact Rebecca.Campomanes@leedscenter.org.

Following is a brief email interview with Campomanes about the zine and her vision for it.

In a few instances her answers have been edited for brevity or clarity.

Click here to read the entire article and interview.

Erin McDowell Oct 2, 2020, 2:35 PM

KENTUCKY: Beer cheese

According to local lore, beer cheese was invented by Chef Joe Allman for his cousin Johnnie, the owner of the Driftwood Inn near Winchester, Kentucky. According to the Downtown Winchester Beer Cheese Festival, the dish was originally created by Allman to entice customers to order more beer with their meals.

To read the entire article click here!

August 28, 2020

JC Phelps, II

Hey, y’all! The Kentucky Derby is my favorite holiday — and always will be. While this is a nontraditional racing year and fans are not allowed at the track, my shine won’t be dulled: I’m celebrating Kentucky Derby 2020 at home with Ale-8-One!

The Kentucky Derby at Churchill Downs – and, really, the entire week of – is the finest showing of sweet, southern, Kentucky culture. While it won’t be the same, I do think that these tips and recipes will help make this year one to remember for you and your loved ones!

Party Preparation

There are many facets of a successful Kentucky Derby party. However, there are a few things that need to be considered: the outfit (hats!), the decor (all things equestrian! oh, and roses!), the menu, and the cocktails (Ale-8 is the perfect mixer!).

My favorite tip? Serve all drinks in vintage (and current year) Derby glasses. I pick mine up throughout the year at yard sales, Goodwills, and thrift stores. They certainly bring the southern charm factor!

Tell me: do you prefer traditional hats or fascinators? I’m curious!

I purchase most all of my party needs each year at my local Kroger. They are a true one-stop shop for all things Derby. The best part? You can even pick up your Ale-8-One there. Be sure to look out for the limited-edition, commemorative Derby packaging on the shelves. I look forward to it each and every year!

Kentucky Derby 2020: At Home Celebrations Guide

Kentucky Derby Party Menu: Food

The most important part of a successful Kentucky Derby party? The food.

Kick things off with my pimento cheese – which I appropriately call “Better Than MeeMaw’s Pimento Cheese”, as it’s lip-smackin’ good.

Read the entire artcile here!

BY BLAKE HANNON CONTRIBUTING WRITERAUGUST 27, 2020 06:00 AM

Chad T. Walker and his wife, Jill, have a combination of affection and memories tied up in their new downtown Winchester dining spot, The Engine House Pub and Pizza Parlour.

Jill worked at the location as a server in high school and college. And being the site of Winchester’s longest-running restaurant, the 135-year-old property and former firehouse has a special place in each of their hearts.

When the couple purchased the property in Jan. 2020, they found out other people felt the same way.

“People are coming in saying, ‘when I was 12 years old and I ate in that back booth,’” Chad said. “It’s funny how many people come in. It’s like a ‘Field of Dreams’ scenario.”

When the Walkers think back, they remember the restaurant most fondly when it was the Engine House Deli, owned by Bob Tabor. The restaurant has been through several owners and incarnations in its history as a go-to eating spot, eventually switching to pizza but never switching off its charm with diners.

“It was kind of a passion project and we didn’t want to see it torn down or turned into a law firm or something,” said Chad, who also works in real estate with his wife.

To read the full article ckick below:

https://www.kentucky.com/lexgoeat/restaurants/article244709442.html?

Kirby AdamsLouisville Courier Journal

The 146th Kentucky Derby will be one like no other. With the Churchill Downs announcement that it’s shutting down the infield and limiting fans to less than 23,000, the majority of people will be watching the (delayed) Run for the Roses from the safety of their homes on Saturday, Sept. 5.

That means 2020 will be the year of the at-home Kentucky Derby party. If you’re looking for inspiration, Louisville entertaining mavens Peggy Noe Stevens and Susan Reigler have written a book filled with entertaining ideas and recipes called “Which Fork Do I Use With My Bourbon?” (Find it locally at Carmichael’s Bookstore for $30).

It includes traditional Southern cocktails and appetizers that will take your 2020 Kentucky Derby party up a notch, from nontraditional mint juleps to everything from Kentucky classic Benedictine to cheese grits and corn pudding. (Plus, try the bonus recipe below from Kentucky’s own Ale-8-One.)

Be sure if you are hosting a small at-home Kentucky Derby party that you’re observing any restrictions put in place by Kentucky Gov. Andy Beshear, that you and your guests are observing safe social distancing and above all, don’t forget your mask.

Happy Derby, everyone. 

Traditional mint julep

1 serving

• 1-ounce simple syrup
• 3 to 5 fresh mint leaves plus a fresh sprig for garnish
• 3-ounces Kentucky bourbon
• Crushed ice

To make the simple syrup, add 2 cups of granulated sugar to 1 cup of boiling water. Cool, bottle and refrigerate. You can do this the day before the party.

To make the julep, place the simple syrup and mint leaves in the bottom of a julep cup or glass. Muddle. Add bourbon and stir.

Fill to the brim with crushed ice, add a long straw and garnish with a mint spring. 

Note: if you are using mint-infused bourbon, don’t use the muddled mint leaves. 

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Mint julep variations

Spice up your traditional mint julep offerings with these four unique twists on the classic cocktail: 

Pineapple Julep: Muddle a tablespoon of chopped fresh pineapple with mint leaves and use 2-ounces of bourbon and 1-ounce of pineapple juice.

Strawberry Julep: Add 3 fresh chopped strawberries to the bottom of the glass along with the mint and syrup and muddle.

Chocolate Julep: No muddling needed here. Simply combine 2-ounces Kentucky bourbon, 1-ounce white crème de menthe, and 1-ounce dark crème de cacao; shake over ice, and pour into a stemmed cocktail glass. Garnish with a sprig of mint.

Peach-Basil Julep: Use fresh basil leaves and a split vanilla bean to make the simple syrup. Add two 5 ½-ounce cans of peach nectar to the syrup. Muddle a peach slice instead of mint.

Dark and Bloody Bourbon Mary

1 serving

• 1 teaspoon salt, pepper, paprika mix
• 2-ounces bourbon
• 2 large lemon wedges
• 1 tablespoon Worcestershire sauce
• 1 can (6-ounces) tomato juice

To prepare the seasoning mix, combine in a mortar one part each smoked sea salt, smoked black pepper and smoked paprika. Finely crush with a pestle and shake together in a jar. 

To a pint glass or a large mason jar filled with ice, add the bourbon, squeeze and drop in the lemon wedges and add 1 teaspoon of the seasoning mix and Worcestershire sauce. Shake. Add more ice and the tomato juice. Shake again.

Garnish with a long straw and baby corn, large pitted black olive and cherry pepper, all on a stick. 

You may like:Waiting for a ‘Sept. 5, 2020’ 146th Kentucky Derby glass? Keep waiting. It’s not happening

Jubil8

Ale-8-One has brought back its traditional horse racing themed Kentucky Derby packaging this month. For your themed at-home party, enjoy the Kentucky-born beverage on its own or as a mixer. 

• 2 teaspoons Ale-8 infused simple syrup
• 6-8 mint leaves
• Crushed ice
• 1.5 ounces bourbon
• 1 bottle Ale-8

Gently muddle simple syrup and mint leaves in a silver julep cup. Fill the cup with crushed ice. Add bourbon and fill the cup with Ale-8. Garnish with a sprig of mint.

Benedictine

• 3 tablespoons cucumber juice 1 tablespoon onion juice
• 8 ounces cream cheese, softened 1 teaspoon salt
• A few grains cayenne pepper, 2 drops green food coloring

To obtain the juice, peel and grate a cucumber, wrap it in a clean dish towel, and squeeze the juice into a bowl. Discard the pulp. Do the same with the onion. Mix all the ingredients with a fork until well blended. Do not use a blender; it will make the spread too runny.

You may like:Mint julep recipes 2020: Everything to know about Kentucky Derby’s cocktail

Cheese Grits

Serves 6

• 1/2 cup stone-ground grits
• 1/4 teaspoon salt
• 4 tablespoons (1/2 stick butter)
• 1/2 cup shredded sharp cheddar cheese
• Cayenne pepper to taste
• 3 eggs separated

Preheat the oven to 375 degrees. In a heavy saucepan, bring 2 ½ cups of salted water to boil and add the grits. 

Simmer over medium heat stirring constantly for about 20 minutes. Stir in the butter and remove from the heat. Add the cheese, cayenne and egg yolks. Cover and set aside.

Beat the egg whites until stiff and stir them into the grits. Pour the mixture into a 1-quart buttered baking dish and back 35-40 minutes until golden brown.

Corn Pudding

Serves 8-10

• 4 cups fresh corn kernels (about 8 cans)
• 1/2 cup sugar
• 2 teaspoons flour
• 1 teaspoon salt
• 1½ teaspoon baking powder
• 6 eggs, beaten 
• 2 cups heavy cream
• 1 cup half and half
• 2 tablespoons butter, melted

Preheat the oven to 350 degrees. Process 1 cup of corn in a food processor until ground. Combine the ground corn, the remaining 3 cups of corn kernels, sugar, flour, salt and baking powder in a bowl and mix well. Whisk the eggs, heavy cream, and half and half in a bowl until blended and stir into the corn mixture. Add the butter and mix well.

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Pour the mixture into a greased 9-by-13-inch baking pan and bake for 40 minutes, or unit a sharp knife inserted in the center comes out clean. You can substitute frozen corn for fresh. 

BY ALEX SLITZ  AUGUST 11, 2020, 4:55 PM

Thompson Catering and Special Events is offering a selection of to-go family meals and prepared food to its customers as the coronavirus pandemic continues. Some meals include chicken and dumplings, hot brown casserole and hot dog chili.

To finsihing the article click the link below:

https://www.kentucky.com/lexgoeat/restaurants/article244887407.html

Local Jobs, Local Wealth and a Fix for Climate Change

July 31, 2020

By Mark Green

Laura Ann Freeman sets the bar high for her seventh-generation, 1,500-acre family farm near Winchester: Make it the linchpin of a new, self-supporting hyperlocal agriculture economy that creates jobs and wealth, while also showing that regenerative land management practice sequesters carbon to reverse climate change.

Upon proving the model in Clark County, she aims to seed it across Kentucky, and then the nation, before scaling up worldwide to solve the global warming.

Yes, to recap, the goal is to create jobs and wealth in rural Kentucky, build an alternative to the industrial agribusiness economic system, and remove the existential threat posed by greenhouse gases.

“I was late to the climate discussion,” said Freeman. “But if the models are correct, we are in for a catastrophe—soon.”

To prevent that and to help the county where her family has lived and farmed since the late 1700s, Freeman dreamt up and is now executing a self-supporting cyclic agribusiness plan to: sustain local farming; create local businesses to buy the livestock and crops from the farm; create local jobs; create local wealth via a parent company that awards stock to employees; and use organic farming techniques that improve the soil by sequestering atmospheric carbon there.

To read the entire article click here!

Flexibility, Diversity & Direct-to-Consumer Sales Winning Strategies

by Noah Cohen, Organic Farmers Association

Jul 14, 2020

Despite uncertainty at the start of the coronavirus outbreak in early 2020—as restaurants, schools, and other institutions shuttered to a close—many organic farms have been bright spots of the COVID-19 economy. Nearly every organic category has seen year-over-year sales gains since March, and, with the pandemic radically reshaping consumer behavior, that growth could continue. Steve Lutz, senior VP of strategic insights firm Category Partners, says consumers are prioritizing immune health more than ever before, and expects this newfound focus to have a “lasting impact” on their spending habits.

Meanwhile, safety-conscious consumers are more wary about who is touching their food, driving direct-to-consumer sales such as CSAs. Even while COVID-19 has presented many challenges, these shifting consumer priorities have created new opportunities for farmers—particularly organic farmers, who can market themselves as a healthy choice, and has benefited farmers that can sell direct-to-consumer or had diverse markets already established. Here’s how a handful of organic farmers (members of the Organic Farmers Association) from around the country have fared:

Laura Freeman, Mt. Folly Farm, Winchester, KY

Farm Facts: Mt. Folly Farm sells organic grains, hemp, pastured beef, chicken, and pork with “a local, shortened supply chain.”

Experience: “The biggest challenge we had was shutting down our farm-to-table restaurant” mid-March due to COVID restrictions, Freeman says. Immediately, she recouped by turning the restaurant into a “farm grocery store” for her farm-to-table market products. “We took out all the tables, put in coolers, and started selling beef and early spring crops.” Unlike many of her beef-farming neighbors, Freeman has “gone local,” which she says has made her relatively immune to processing chain disruptions. “We have a small USDA beef and lamb packer who is open, though now absolutely swamped,” she explains.

Takeaways: Freeman says going local has helped her “pivot” to meet COVID-era realities by “creating a food system we can watch and manage safely.” “We are small and committed, with a great team spirit,” she adds. Further buoying Mt. Folly, like many local organic farms, was its permanent staff of 25 employees, who “became cross-trained on all sorts of projects… from salesmen and saleswomen helping the distiller, to chefs working in the garden.”

To read the entire artclie click here!

Bars across the state have shut their doors for two weeks, following orders from the Governor. However, some breweries remain open and grateful for the opportunity.

WINCHESTER, Ky. (WKYT) — Bars across the state have shut their doors for two weeks, following orders from the Governor. However, some breweries remain open and grateful for the opportunity.

The Abettor Brewing Company in Winchester is just one taking advantage of the open sign remaining on.

The Governor says breweries are considered venues since they sell what they make. Bars generally sell what they have sent-in. Breweries will be required to fall in line with the same capacity mandate of restaurants at 25%. Some bars have started selling foods to qualify as a restaurant and in turn able to stay open.

Tyler Montgomery, the owner of Abettor Brewing Company, says 2020 has not been easy but it will make his business stronger in the end.

“We could have never foreseen we would have to do this,” said Montgomery. “We thought the hardest thing would be making the beer and getting people to come inside and taste our beer. Now we have to go through different guidelines and every business has to overcome something so if we can overcome this and come out on the other side, there’s nothing that can hold us back.”

Abettor Brewing Company can only allow 16 people inside with the latest mandate but can allow the full capacity in the outside seating areas — as long as guests remain socially distanced. Masks have been also required when walking around the brewery and ordering a drink.

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