Holly Hill Inn's Summer Party On the POrch Kicks off with CORNUCOPIA Dinner
Relax at the Holly Hill Inn with a hand-crafted cocktail on the porch and the promise of a great dinner by Holly Hill Inn chef Tyler McNabb during our Summer Party on the Porch dinner series.
The series runs July 18-Sept. 29 and features a new multicourse menu each week, some with guest chefs or live music! For CORNucopia dinner July 18-21, the menu includes corn chowder with lobster and pancetta, steamed Patagonia salmon with grilled corn, rabbit two ways with fresh corn hoecakes, sweet corn ice cream and more. Dinner is served with breads by The Midway Bakery. For the full menu, click here.
The Holly Hill Inn’s expansive porch opens at 6 p.m. each evening for a welcome apéritif and light snack. Wine and cocktail specials will be featured each week.
Dinner seatings are 6:30 p.m. and 7 p.m. Wednesday and Thursday, and 6:30 p.m., 7 p.m. and 7:30 p.m. on Friday and Saturday. Cost is $55, tax and service included. For details and reservations, go to Eventbrite. For full Summer Party on the Porch schedule, see calendar at right.
Honeywood, UK team up for second dinner in South Farm series
Enjoy the best of summer produce prepared by Honeywood chef Josh Smouse at a multicourse Wine and Vegetable dinner on July 18 at Honeywood, 110 Summit at Fritz Farm, Suite 140.
A welcome cocktail will be served with the first of the five courses. The following courses are paired with wine or cider. The University of Kentucky’s South Farm is partnering with Smouse for the monthly dinner series, which runs through Oct. 17.
“We’re out to prove that an all-vegetable menu paired with wine is just as good if not better than a traditional tasting menu that includes meat,” Smouse said.
Dinner begins at 6 p.m. Cost is $50. Tickets are limited and available at Eventbrite. Must be 21 or older to participate. For more information, please call Honeywood at (859) 469-8234.
Other dates in the dinner series:
Aug. 16: South Farm, Tomato-palooza
Sept. 13: South Farm, Provence in Kentucky
Oct. 17: Honeywood, West Sixth Beer Multicourse Dinner with pairings
South Farm Dinner: Wine and Vegetable Menu
Served July 18
Sweet Pepper Tempura
Herbed goat cheese and basil pesto
Swiss Chard Dolmas
Potatoes, garlic, onions and eggplant cooked in tomato saffron broth, served with cucumber yogurt sauce
Melon, Tomato and Cucumber Salad
Baby kale, hot peppers and Feta-herb dressing
Corn, Squash, Zucchini Succotash
Eggplant caponata, fried eggplant and braised leeks
Add bacon-wrapped Wholesome Living chicken breast $10
Add New York Strip Steak $15
Green Tomato Pie and Cinnamon Crème Anglaise
Honeywood, Smithtown West Sixth create blended burgers for James Beard project
Honeywood, at the Summit at Fritz Farm in Lexington, and Smithtown Seafood at West Sixth are 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, Honeywood Chef Josh 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.
Smithtown Seafood Chef Agnes Marrero has created the East Meets West Sixth burger: local beef blended with mushroom duxelles, ginger soy, kimchi, ginger mayo and lettuce on a potato bun, served with 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
July 18-21: Summer Party on the Porch: CORNucopia (For full Summer Party on the Porch schedule, see below!)
July 19-20: Wine Guild: Sparkling Wines
July 21-22: Bluegrass Brunch
Summer Party on the Porch Calendar
July 18-21: CORNucopia — A Corny Celebration
July 25–28: My Old Kentucky Home — Our Favorite Recipes
Aug. 1-4: BOURBON with Guest Chef Charles Taylor of Woodford Reserve Distillery
Aug. 8-11: Kickin’ it Calabrian Style
Aug. 15-18: Bon Appetit! Happy Birthday, Julia Child and Ouita Michel!
Aug. 22-25: Bring Yer Bib — Old-fashioned Kentucky Throwdown with Guest Chef Kristin Smith
Aug. 29-Sept. 1: Lionfish and Tiger Shrimp and Barracuda, Oh, My! A Seafood Soiree
Sept. 5-8: Bluegrass Nights and Sri Lankan Bites with Guest Chef Sam Fore of Tuk Tuk
Sept. 12-15: Killer Tofu World Tour — All-out Vegetarian
Sept. 19-22: Paella. What More Can I
Sept. 26-29: Kentucky Kaiseki and Japanese Tea Ceremony with Handyman Henton and the High Noon Tea Slingers