Kentucky Historical Society
KHS to Host “A Kentucky Food Sampler” on Sept. 23

FRANKFORT, Ky. (Aug. 24, 2010)— Treat your taste buds to some of Kentucky’s finest cuisine at “A Kentucky Food Sampler” from 5:30  to 8:30 p.m. on Sept. 23 at the Thomas D. Clark Center for Kentucky History in downtown Frankfort.

Five of the Bluegrass region’s most iconic restaurants will be represented at the evening event. The menu for the event includes: duchess potatoes and green bean bundles from the All the Way Shoppe in Bagdad; Kentucky country ham and biscuits and bread pudding with bourbon sauce from the historic Beaumont Inn in Harrodsburg; Stonecross Farm roast pork with spiced fruit chutney and Happy Jack’s butternut squash gratin from Holly Hill Inn in Midway; Jonathan’s Kentucky burgoo and Capriole goat cheese salad with cayenne-pecan brittle, fresh peaches and peach preserves vinaigrette from Jonathan’s at Gratz Park in Lexington;  and meatloaf and fresh apple cake from the Whistle Stop in Glendale.

Food from recipes represented in two cookbooks will also be offered at the sampler.  Authors Kathy Mayfield and Suzy Smith will bring My Mare’s Mini Hot Brown appetizers and furlong mushrooms in phyllo shells, both of which are represented in “Sterling Bits Cookbook.” David Domine’, author of “Splash of Bourbon: Kentucky’s Spirit,” will offer Kentucky gumbo and bourbon brioche.  The two cookbooks, plus a cookbook from Jonathan’s at Gratz Park—“Jonathan’s Bluegrass Table: Redefining Kentucky Cuisine”—will be for sale at the event.  Mayfield, Smith, Domine’, and Jonathan Lundy will be on-hand to discuss and sign their books.

A tasting of several wines to accompany these dishes will be provided by Red Dot Wine and Spirits.

The restaurants and the cookbooks that will be represented at the sampler have been met with considerable acclaim. The  Whistle Stop’s desserts have been named the best desserts in Kentucky by Kentucky Monthly magazine; the Beaumont Inn has been  featured in Southern Living and the New York Times, among many others; and Jonathan’s at Gratz Park and Holly Hill are both listed as Fodor’s Choice Kentucky restaurants.

Reservations for the event are required by Friday, Sept. 17. Tickets are $35 for KHS members and $40 for all other guests. Contact Julia Curry at 502-564-1792 or Julia.Curry@ky.gov to reserve your spot, or for more information.

“A Kentucky Food Sampler” is a special KHS Thursday evening event and is part of the Highlighting History series. The Highlighting History series includes HistorySpeaks!, Food for Thought and other special Thursday evening programs. The series offers guests an opportunity to explore a wide variety of historical topics. To find out more about Highlighting History and other KHS programs, visit www.history.ky.gov.

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An agency of the Kentucky Tourism, Arts and Heritage Cabinet, the Kentucky Historical Society, established in 1836, is committed to helping people understand, cherish and share Kentucky's history. The KHS history campus includes the Thomas D. Clark Center for Kentucky History, the Old State Capitol and the Kentucky Military History Museum at the Old State Arsenal.  For more information about the Kentucky Historical Society and its programs, visit the website at www.history.ky.gov.