May 18, 2013
Craft Beer Week: Brewer Bonanza, Wine Market
When is the first annual Lexington Craft Beer Week, 2013?
May 13-19th is Lexington Craft Beer week
Wine + market’s 1st ever parking lot beer festival
For Brewer Bonanza, several specialty kegs tapped hourly.
Featured breweries include:
Country Boy (local), West Sixth (local), Alltech (local), Against the Grain (Louisville), Founders (Michigan), Bell’s (Michigan), Great Lakes (Ohio), Left Hand (Colorado), North Coast (California), Stone (California), Schlafly (Missouri), Dark Horse (Michigan), Stillwater (Maryland)
Tickets are $15/person, which includes ten 4 oz pours of beer. To pre-pay, just stop by W+M or visit wineandmarket.com to pay via Paypal. Drinking is for 21+, but families with small kids are welcome!
This event sponsored by the Historic Western Suburb Neighborhood Association and proceeds will go to helping the HWS do good works, like planting trees.
May 17, 2013
Taste of the Bluegrass, Keeneland
May 11, 2013
First Annual Crawfish Festival, The Red Mile
Ace’s Lexington Kentucky Events Calendar 2013
5 pm to Midnight
May 11, 2013
Red Mile
Lexington’s First Annual Crawfish Festival will be May 11th at The Red Mile.
A crawfish boil will include 1,500 pounds of live crawfish and there will be Jambalaya, Chicken Étouffée, Chicken Sauce Piquant and Black Beans & Corn along with Fried Catfish and Alligator Tails and more!
Live music from The Tall Boys, Keith Hubbard Band and Rebel Without a Cause.
The Bar will include a selection on Louisiana Specialty Beers and Hurricanes along with Kentucky favorites!
April 13, 2013
Class: The Art of the Spring Culinary Cocktail, Woodford Reserve
The Art of the Spring Culinary Cocktail
April 13, 2013
2 pm to 5 pm
This class is specially designed to introduce you to the art of making “culinary cocktails” The mixologist will lead you through a seasonal Cocktail flavor wheel, designed to introduce your palate to flavors that go best with Woodford Reserve Bourbon. You will sample Woodford Reserve with gourmet mixing ingredients. This class will focus on creative variations of the Mint Julep and special drinks for the upcoming Derby season. Learn about the history of the julep, as well as how to make your own version of the famous $1000 Woodford Reserve Mint Julep served at Churchill Downs on Derby Day. The class will focus on mixing the classic as well as super creative and surprising variations on the spring theme. Try two different culinary cocktails and create some of your own. Chef Ouita and her culinary team will be presenting five new spring hors d’oeuvres designed especially for this delicious and educational cocktail party. Guests will finish their sensory experience with a tour of the Woodford Reserve Distillery to discover the five sources of flavor that make this bourbon authentic and unique.
Cost is $50 per person plus tax. Reservations are required and can be made by contacting reservations at (859) 879.1953 or catering@ b-f.com. This event is only for those guests who are 21 years of age or older. A credit card number must be given to secure a reservation.
March 26, 2013
Film Series: Soul Food Junkies, Lyric Theatre
Soul Food Junkies
Filmmaker Byron Hurt explores the health advantages and disadvantages of soul food, a quintessential American cuisine. Soul Food Junkies explores the history and social significance of soul food to black cultural identity and its effect on African-American health, and the growing food justice movement in its wake.
Post-film reception with healthy soul food delicacies.
Tuesday, March 26, 6:30 – 9:00 pm
Lyric Theatre
Speaker: Byron Hurt, Filmmaker
February 26, 2013
Film Series: Food Stamped, Lexington Public Library
Food Stamped
Food Stamped is a documentary film following a couple as they attempt to eat a healthy, organic, well-balanced diet on a food stamp budget. They consult with members of U.S. Congress, food justice organizations, nutrition experts, and people living on food stamps to take a deep look at America’s broken food system.
Please bring donations for Grace Now’s Food Drive.
Tuesday, February 26, 6 – 9 pm
Central Library Theatre
Speakers: Jeff Dabbelt, Executive Director of Lexington Farmers Market and Dr. Sherry Robinson, Founder/Director of Grace Now
January 24, 2013
Food: Wild Turkey Bourbon Dinner, Jonathan’s
January 15, 2013
Lunch: “Why We Are What We Eat,” NAWBO at Sal’s
Farm to table, sustainable farming, fast food/slow food.
Becca Self in Seedleaf Garden, 2009. Ace File Photo.
Join NAWBO on January 15 to learn about these trends and why they matter.
Becca Self and Ouita Michel will discuss these issues, the business side of starting their nonprofit, FoodChain, and why they are excited about teaching the community healthier lifestyles through fresh, local food.
NAWBO’s Holly Wiedemann will moderate the discussion.
$24.00.
Click here to read an Ace archive about Becca Self.
Click here to read a vintage Ace archive about Ouita Michel.
December 31, 2012
New Year’s Eve Dinner, Holly Hill Inn, Midway
New Years Eve Dinner, Natasha’s
Monday, December 31st, 2012 Lexington, Kentucky’s Natasha’s Bistro and Bar will be hosting a Chef’s Table Dining in the Dark New Year’s Eve Dinner, as well as dinner from their regular menu starting at 6 pm.
Seating for dinner begins at 5.30 pm; Dining in the dark will have two 8-person seatings at 6 and 8.15 pm.
Reservations required.
December 13, 2012
FOOD: Jim Embry, Terra Madre presentation, Good Foods
Thursday, December 13th, 2012 Jim Embry will talk about his recent trip to Italy for Terra Madre, the International Slow Food gathering at Lexington, Kentucky’s Good Foods Co-op at 7 pm.
Click here to read more about Jim Embry in the Ace Archives.
December 3, 2012
FOOD: Dining in the Dark, Natasha’s
Monday, December 3rd, 2012 Dining in the Dark: Holiday Experience will be held at Lexington, Kentucky’s Natasha’s Bistro and Bar at 6pm.
Dining in the Dark is a distinctive sensory awareness experience in which guests participate in a dining adventure of eating in complete darkness. Featuring a Kentucky Proud menu, prepared especially for the senses of smell, taste, sound, and texture. After each course, participants will be invited to remove their blindfolds to see what they have been eating.
The concept of “Dark Dining,” which enjoyed significant popularity throughout Europe for several years before its introduction in various major cities throughout the United States, has been defined as “a sensory overload that maximizes flavor by suppressing vision, creating the ultimate in dining experience.” The IdeaFestival hosted several “Lights Out Dinners” in Louisville from 2008 to 2012.
Sponsored by IF University and Kentucky Proud. Preregistration is required. Participants should specify on their registration if they would like to be seated with others in a group; otherwise, seating arrangements will be determined by Natasha’s.
Tickets at eventbrite .com
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