South Farm Dinner Series Kicks off this week

Explore the fields and vines of the University of Kentucky’s South Farm with food by Honeywood chef Josh Smouse during the South Farm Dinner series, a monthly event program that runs June 20-Oct. 17.

The first event, Early Summer Solstice on June 20, features a tour of South Farm, at the corner of Man O’ War Boulevard and Nicholasville Road, with an appetizers dinner prepared onsite by Chef Smouse of Honeywood, just across the street at Summit at Fritz Farm. Guests will be greeted with welcome cocktails, and served appetizers at several stations prepared from South Farm early summer harvests. Cost is $30.

“The goal of any event we do is to entertain and educate at the same time,” Smouse said. He said the series will showcase the connection between food, farmers and restaurants.

Other dates in the dinner series:
July 18: Honeywood, Wine and Vegetable Multicourse Dinner
Aug. 16: South Farm, Tomato-palooza
Sept. 13: South Farm, Provence in Kentucky
Oct. 17: Honeywood, West Sixth Beer Multicourse Dinner

All dinners begin at 6 p.m. Tickets are limited and available at Eventbrite. Must be 21 or older to participate. If inclement weather cancels an event at South Farm, vouchers good for subsequent events in the series will be issued. Honeywood is at 110 Summit at Fritz Farm, Suite 140. South Farm is nearby, at 4321 Emmert Farm Lane.

For more information, please call Honeywood at (859) 469-8234.

Woodford Reserve offers Best of Kentucky Barbecue

In the first of the 2018 Best of Kentucky Summer Dinner Series, award-winning Pitmaster John Foreman, owner of Old Hickory Bar-B-Q in Owensboro, comes to the Woodford Reserve Distillery on Saturday, June 23, 6-9 p.m. 

The evening will feature distillery tours, live music from bluegrass favorites Grits & Soul and a mouth-watering selection of the best Kentucky barbecue. Tickets are $80 per person. Reservations are required and you must be 21 or older to attend.

To reserve a seat, visit www.woodfordreserve.com/events.

Honeywood adds new dish for James Beard Burger project

Chef Josh Smouse at Honeywood, at the Summit at Fritz Farm in Lexington, is participating in the James Beard Foundation Blended Burger Project this summer. The project, in its fourth year, is a nationwide challenge and contest to create a “better burger” by blending ground meat with mushrooms. The addition of mushrooms cuts calories, adds flavor and creates a more sustainable burger.

For the 2018 contest, Smouse created The Jive Turkey: local ground turkey mixed with cremini mushrooms, served with red onion marmalade, cucumber yogurt sauce and shredded iceberg lettuce on brioche bun, with hand-cut French fries.

Through July 31, diners vote for their favorite burgers by going to www.jamesbeard.org, or click here. Diners also can post a photo of a burger to Instagram with the hashtag #betterburgerproject and the restaurant’s handle. The five chefs with the most votes win a trip to New York City to cook their burgers at a James Beard House event. Voters are entered to win an expenses-paid trip to the Blended Burger event at the James Beard House in New York City.

For more information about the Blended Burger Project, please go to www.jamesbeard.org/blendedburgerproject.

2018 Calendar of Events

June 20-23: Dinner
June 23-24: Bluegrass Brunch
June 27-July 8: Lexington Eats Week menu
June 30-July 1: Bluegrass Brunch
July 4: Closed