All posts by Tom
How to Make Beaten Biscuits for Derby
Chef Tom’s Food and Cooking Column appears on page 13 of the Ace Weekly print edition. Text and Photos by Chef Tom. BY TOM YATES It’s Derby week here in the Bluegrass. Let the parties begin. During the week leading …
Lexington Farmers Market Opening Day 2013: Mushrooms
Chef Tom’s Food and Cooking Column appears on page 13 of the Ace Weekly print edition. Text and Photos by Chef Tom. BY TOM YATES Tulips, daffodils, horse racing, and
What to Make for St. Patrick’s Day: Irish Lamb Stew with Brown Soda Bread
Chef Tom’s Food and Cooking Column appears on page 13 of the Ace Weekly print edition. Text and Photos by Chef Tom. BY TOM YATES It's funny how a hankering
Food: How to Make Cheese at Home
Chef Tom’s Food and Cooking Column appears on page 13 of the Ace Weekly print edition. Text and Photos by Chef Tom. This column appears on page 13
FOOD: How to Make Christmas Oysters
Chef Tom’s Food and Cooking Column appears on page 13 of the Ace Weekly print edition. Text and Photos by Chef Tom. This entry is part of Ace's
FOOD: The Best Thanksgiving Leftover guide from Chef Tom
Every celebrity chef and food personality has a perfect go-to recipe for Thanksgiving leftovers. Martha Stewart recommends a turkey banh mi. Barefoot Contessa Ina Garten makes turkey hash.
Food: Seven Perfect Thanksgiving Sides from Chef Tom
Chef Tom’s Food and Cooking Column appears on page 13 of the Ace Weekly print edition. Text and Photos by Chef Tom. Below, we've collected a few of Chef
FOOD: How to Make Rhubarb Sauce (with pork tenderloin)
Chef Tom’s Food and Cooking Column appears on page 13 of the Ace Weekly print edition. Text and Photos by Chef Tom. I stood at the Saturday Farmers Market
FOOD: How to Make Fresh Pasta from Butternut Squash
Chef Tom’s Food and Cooking Column appears on page 13 of the Ace Weekly print edition. Text and Photos by Chef Tom. When is World Pasta Day? Try this
Sandwich Shop 2: Korean Pancake Pop Up in Lexington
text byAce food writer, Chef Tom; photos Coleman Guyon While Lexington is slowly adjusting to a burgeoning food truck scene, pop-up restaurants are still an uncommon occurrence. In the



















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