Business Lexington April 26, 2013

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APRIL 26, 2013 VOLUME 9, ISSUE 9

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A PA R T N E R I N P R O G R E S S

Top of his game

Focus: Eateries

CULINARY TOURISM Restaurant Week coming to Lexington

By Kathie Stamps CONTRIBUTING WRITER

B

usiness owners have long known the power of breaking bread with potential and existing clients. Food is part of our culture and very existence.

It has also become an important component in tourism, so Lexington is jumping on the very popular “Restaurant Week” bandwagon. Sponsored by the Lexington Convention and V isitors Bureau (LCVB), Restaurant Week will be held July 25 through Aug. 3 at locally owned restaurants in Lexington, with a $25 prix fixe menu, excluding drinks, taxes and gratuity.

The prix fixe menu (French for “fixed price” and pronounced “prefix”) will vary from restaurant to restaurant. It might be $25 for one entrée and salad or a dinner for two, or whatever combination each restaurant wants to offer.

SEE CULINARY TOURISM PAGE 13 

Crowdfunding goes corporate PHOTO BY EMILY MOSELEY

SEC has yet to create rules to regulate crowdfunding as capital investment

By Brian Powers CONTRIBUTING WRITER

T UK law grad Jim Woolery leads one of world’s most prominent financial services law firms

By Pam Mangas | Contributing Writer

T

he surname “Woolery” in easter n Kentucky has become synonymous with success. There’s Chuck Woolery, the handsome and engaging game show host famous for his tenure on Wheel of Fortune and Love Connection from the 1970s through the ’90s. There’s his cousin Bob W oolery, the well-respected and accomplished attorney-at-law who has represented the legal interests of easter n Kentuckians for decades. But the W oolery getting the most attention — not only in Kentucky but also on a national and inter national level — is Jim, Bob’s son, who is arguably one of the most successful mer gers and acquisitions (M&A) attor neys on Wall Street today.

SEE WOOLERY PAGE 10

echnological breakthroughs have always posed a problem for regulators, but social media seems to have lately created even lar ger regulatory headaches in the area of corporate law.

The Securities and Exchange Commission, for example, is currently reviewing the public/private nature of disclosures made via Facebook in a case involving the CEO of Netflix.

In 2009, the SEC put a stop to the crowdfunding attempt to buy the Pabst Blue Ribbon beer company, as regulations at the time considered it a sale of securities that had not been registered. SEC regulations under Rule 506 allow a certain amount of privately of fered securities, but the number is limited to 35 non-accredited investors (investors outside of a specific class of investors presumed to be able to cover their investments), a number lar gely exceeded by the nearly 5 million separate SEE CROWD FUNDING PAGE 7 

INSIDE

POINTS OF INTEREST: THE TIPPING POINT PAGE 3 • BRIEFS PAGE 4 • WHO’S WHO IN LEXINGTON PAGE 6 • BUSINESS BOOK REVIEW PAGE 8 BEAUMONT CENTER DEVELOPMENTS PAGE 11 • BIZLIST: LOCAL FINE-DINING RESTAURANTS PAGE 14 • BAR & RESTAURANT TRENDSPOTTING PAGE 15 FOUR DECADES OF ALFALFA’S PAGE 16 • FARM TO RESTAURANT TABLE CAMPAIGN PAGE 17 • PARTING THOUGHTS PAGES 21 • LEADS PAGE 22

Be Medispa caters to a growing client base PAGE 9

Nicholasville wine bar offers a taste of Europe PAGE 12

Jason Noto goes from chopper to chopping PAGE 18

Lexington business seeks to help grow new mamas PAGE 20

At Blue & Co. CPAs, We Think Moms and Families Are Important

.

Chrysalis House Helps Save Families from Addiction Join us in supporting the Mother’s Day Events for Chrysalis House: Chrysalis House Mother's Day Luncheon Thursday, May 9, 2013 R. J. Corman 5K Run/Walk Saturday, May 18, 2013

For more information, visit www.chrysalishouse.org Blue honors all mothers and all the good done by the Chrysalis House.

We are responsive. We are caring. We are advocates. At Blue & Co., one of the nation's Top 100 Tax & Accounting Firms and a Best Places to Work in Kentucky winner, these values guide everything we do.

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POINTSOFINTEREST

Good Financial Health

Tipping point According to a 2012 study on beer, wine and spirits gratuity conducted by the restaurant industry analytics company Restaurant Science, bourbon drinkers are the most generous tippers by percentage.

The study, which analyzed checks that included exclusively one type of drink and did not include transactions with multiple drink types, found that beer, wine and spirits drinkers tipped slightly more than 20 percent on average.

Wine-only drinkers were among the least generous, averaging tips of 20.32 percent per check, but they carried much higher check averages than spirits-only or beer-only drinkers, and thus higher tips by overall dollar amount.

Here is what the Restaurant Science “Hey Big Spender Study” found:

Most generous tippers

Average check totals Wine-only drinkers Spirits-only drinkers Beer-only drinkers

$69.05 $55.19 $38.74

Least generous tippers Cordials/liqueur drinkers Rum drinkers Scotch drinkers

Bourbon drinkers Blended whiskey drinkers Cider drinkers Gin drinkers Vodka drinkers

22.69% 22.67% 22.2% 21.67% 21.27%

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19.66% 19.81% 20.12%

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G AT T O N C O L L E G E O F B U S I N E S S & E C O N O M I C S

While on the topic of tipping, what is customary these days among American consumers? Here are the results of a recent online survey of 500 Americans on tipping behavior conducted by SurveyMonkey.

When dining at a restaurant how often do you tip?

All the time: Most of the time: Some of the time: None of the time: About half of the time:

90% 7% 2% .5% .5%

How often do you vary the amount you tip based on service?

Not at all often: Slightly often: Moderately often: Very often: Extremely often:

13% 35% 24% 20% 8%

How much do you usually tip??

1-5%: 6-10%: 11-15%: 16-20%: 21-25%: More than 30%:

2% 6% 20% 56% 15% 1%

APPLY NOW! One Year Accelerated Program application deadline is

What is the primary reason you tip at a restaurant?

Feel that it is required: Great service: Great food: Other:

MAY 11!

50% 34% 1% 15%

When ordering takeout, how often do you tip?

All the time: Most of the time: About half the time: Some of the time: Never:

17% 11% 5% 24% 43%

VISIT : g a t t o n . u k y . e d u / m b a

SOURCE: RESTAURANT SCIENCE “HEY BIG SPENDER SURVEY,” 2012, AND SURVEY MONKEY

Business Lexington • April 26, 2013

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cky’s Taking Kentu plans super region bly line to the assem

By Erik A. Carlson

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ND CAP & DIVIDE TO APPROACH A DIFFERENT EMISSIONS CURBING CARBON PAGE 19

in it for us?

What’s merger of AT&T If the proposed approved, how will and T-Mobile is Kentucky benefit?

By Dan Dickson

WRITER the nation’s seconT s giant AT&T, to merge with ommunication carrier, wants largest wireless fourth in size among wirele tran Mobile, ranked $39 billion deal. But the of Ju estimated carriers, in an stymied by a U.S. Department action has been T-Mobile woul tice lawsuit. of AT&T and th “The combination of consumers all across an of millions choices result in tens prices, fewer services facing higher United States mobile wireless products for Cole. “Consume lower-quality general James said deputy attorney PAGE 22

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With the global space marketplace poised for significant growth and opportunity, Kentucky Space LLC announced the creation of Space Tango, an early-stage venture fund, business accelerator and community of entrepreneurs for space-driven startups. One of the nation’s first business accelerators specifically for space enterprises and entrepreneurs, the goal of Space Tango is to assist businesses in developing innovations, novel applications and diverse markets, according to a release.

The 2013 report from the Space Foundation noted that “the global space economy grew by nearly 7 percent in 2012, reaching a new record of $304.31 billion. As in previous years, the vast majority of this growth was in the commercial sector, which now constitutes nearly three-quarters of the space economy, with government making up the rest.”

Opportunities, according to Kentucky Space president Kris Kimel, include developing entrepreneurial ideas, companies and products that enable the further exploitation of space. Possibilities involve small high-value satellites and space platforms, the International Space Station (ISS) and opportunities in biotechnology, exomedicine, novel materials, energy, education and game design and development.

In the initial round, Space Tango will invest in up to six companies from across the United States. These enterprises will participate in an intensive 12-week on-site program, centered in Lexington, that will provide a complete constellation of services, advisors and networks necessary to successfully start and grow a space-driven business. Companies will be selected primarily on the basis of their idea, science, technology, market fit, customer understanding, management team and readiness level.

Selected companies will have access to a full team of advisors (scientists, engineers, entrepreneurs, sales and marketing professionals, investors, etc.) and facilities. Other assets include the Exomedicine Institute; technical and ground operations centers at Morehead State University Space Science Center (which features a 21 meter tracking station) and the University of Kentucky Space Systems Lab; and offices at the Kennedy Space Center in Florida and NASA Ames Research Center in Mountain View, Calif.

SEE AT&T

OCTOBER PHOTO BY MILY MOSELEY

E • VOLUM 14, 2011

INSIDE

1 7, ISSUE 2

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The marketing and due diligence process to select the initial companies will begin immediately. Further details and contact information can be found at www.spacetango.com.

Dr. Eric Ostertag, founder and chief executive officer of Transposagen, said the company chose the location in West Jefferson Place on Second Street because it’s surrounded by college campuses and offers a high quality of life for employees.

“Transposagen’s new state-of-the-art laboratory in downtown Lexington will accommodate our rapidly increasing number of employees with room to expand,” Ostertag said. “The laboratory is located in Lexington’s trendy Jefferson corridor, which is ideally located near Transylvania University, the new Bluegrass Community and Technical College campus and the University of Kentucky.”

Transposagen produces animal models, cell lines, stem cells and research tools and technologies to improve drug discovery and development research. The company has provided off-the-shelf and custom genetically modified rat models to more than 50 companies and institutions around the world.

Now employing 15 people, Transposagen has doubled its work force twice since first moving to Lexington four years ago from Philadelphia.

Ostertag said he was attracted to Lexington by its central location, low cost of doing business, high quality of life and investments from angel investors.

Bingham McCutchen officially opens Lexington service center Boston-based law firm Bingham McCutchen has cut the ribbon on its Global Services Center at UK’s Coldstream Research Campus.

The center, meant to house much of the operations and back of house administration for the international law firm, is currently home to 100 employees, many still undergoing training. Over the next 12 months, according to Bingham COO L. Tracee Whitley, the firm will bring on another 150 employees. Some, including Whitley herself, will be relocating from other Bingham offices around the world.

With 1,000 attorneys, another 900 in staff and annual revenue of nearly $900 million, Bingham is one of the world’s largest law firms. In early 2012, the firm began looking for a city to place a center to merge services that had previously been scattered around the globe in the firm’s other law offices.

Biotech firm opens new headquarters downtown

In addition to Boston, Bingham has offices in Beijing, Frankfurt, Hartford, Hong Kong, London, Los Angeles, New York, Orange County, Portland, San Francisco, Santa Monica, Silicon Valley, Tokyo and Washington.

The biotech firm Transposagen Biopharmaceuticals Inc. has opened headquarters in downtown Lexington.

Lexington beat out an initial group of more than 300 cities being investigated to locate

Business Lexington • April 26, 2013

this center, parts of which will operate around the clock. The state and city approved an incentive package for the firm based on at least 250 jobs.

The state approved the company for tax incentives of up to $6.5 million through the Kentucky Business Investment program.

The performance-based incentive allows a company to keep a portion of its investment over the term of the agreement through corporate income tax credits and wage assessments by meeting job and investment targets. The Kentucky Economic Development Finance Authority board approved a 3 percent incentive on the firm’s Kentucky taxes. The Lexington Urban County Council granted 1 percent incentive and permitting exemptions.

Council caps college tuition increase at 3 percent The Council on Postsecondary Education approved a 3 percent ceiling for tuition increases for the coming academic year for in-state undergraduate students at Kentucky’s public colleges and universities. It’s the smallest average tuition increase for Kentucky public institutions in 15 years.

The additional tuition and fee revenue of $31.5 million will address only about half (51.3 percent) of the estimated $61.4 million increase in fixed costs next year, resulting in an estimated budget shortfall of $29.9 million, according to Council President Bob King.

“Our campuses are doing their part to constrain costs without sacrificing academic quality,” he said. “It is clear that if Kentucky wants a healthy and vibrant economy, it can only do so with a well-educated workforce.

We are hopeful our elected officials will find a way to reinvest in higher education.”

Bluegrass Internal Medicine Group, PLLC Joins Lexington Clinic Lexington Clinic announced the association of Bluegrass Internal Medicine Group, PLLC as part of a strategic alliance to further enhance health-care service delivery to patients.

The association is expected to take effect on June 1 when Bluegrass Internal Medicine Group, PLLC will become a member of Lexington Clinic’s Associate Physician Network. Lexington Clinic and Bluegrass Internal Medicine Group, PLLC are striving to ensure minimal patient impact during this transition, according to a release.

Ply them with ice cream Somebody in the marketing department at Forcht Bank knows how to grab a Kentuckian’s attention. Throughout the summer, Forcht will send a green and white “Ice Cream Machine” van to community events in the bank’s 29 Kentucky markets, handing out free cups of the creamy frozen dessert.

“It’s all about having fun and showing people that Forcht Bank is there to serve them.

As a true community bank, we feel it’s important to get out, interact, and be a big part of the communities we call home. And who doesn't like ice cream?" said Forcht Bank President Tucker Ballinger.

THE GRAMMAR GOURMET

FRIDAY MAY 17 9PM

Q Tips

BY NEIL CHETHIK

Pity the poor Q. No other English letter is so needy. Without a U, the Q is practically helpless.

Even with its partner vowel, Q is the second least-common letter in the English language. Q appears in about one word per thousand. (Only Z is rarer.)

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It wasn’t always this way. A millennia ago, the letter Q, based on the Greek letter Koppa, got paired up with several other letters to make a K sound.

But as the letter C gradually came into more regular use — providing a perfectly good K sound — the Q diminished in significance.

Fortunately, the Q is stylish. How could you not be attracted to a letter that looks like Q or Q or Q ?

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Find something tadoo.

Screenwriters seem to like Q’s style. In the James Bond movies, Q is the white-haired gentleman, originally played by Desmond Llewelyn, who creates gadgets. He provided Bond a shoe with a poisoned knife blade (”From Russia with Love”), a revolving license plate (”Goldfinger”) and a coffin with a trap door (”Live and Let Die”).

A young, dark-haired Q, played by the actor John de Lancie, shows up in the “Star Trek” series. The Star Trek Q hails from the Q Continuum. He appears in numerous episodes, including “Hide and Q,” “Deja Q,” and “True Q.” He even has a son, q (pronounced Little Q).

Qs have other uses. “Mind your Ps and Qs” is a reminder to British pub-goers to keep track of their “pints and quarts.” A Q-and-A session brings inquisitive people together with knowledgeable ones. Chess players use Q to signify the queen; coin collectors use it for the quarter; library scientists use Q for quarto, a book size of 25 to 30 centimeters.

Is that enough Q tips?

Neil Chethik, aka the Grammar Gourmet, is executive director at the Carnegie Center for Literacy and Learning (www.carnegieliteracy.org) and author of FatherLoss and VoiceMale. The Carnegie Center offers writing classes and seminars for businesses and individuals. Contact Neil at neil@carnegiecenterlex.org or (859) 254-4175.

Business Lexington • April 26, 2013

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BusinessLexington TOM MARTIN Editor in Chief tom@bizlex.com

SUSAN BANIAK Features Editor susan@bizlex.com

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Reporter/Editor • Weekly Wire erik@bizlex.com

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ROBBIE CLARK New Media Director robbie@bizlex.com

WHO’SWHO EMPLOYMENT AND AWARDS IN OUR COMMUNITY

New Hires & Promotions

Kudos

Jeff Fields has been named by Central Bank as vice president/ Central Investment Center.

Women Leading Kentucky has announced the following three winners of the Martha Layne Collins Leadership Award for 2013: Jean Hale, chairman/president and CEO, Community Trust Bancorp, Pikeville, Ky.; Lindy Karns, CPA and director, Blue & Co., Lexington; and Vickie Yates Brown, president/ CEO, Nucleus: Kentucky's Innovation Parks, LLC, Louisville, Ky.

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Craig Olive has joined LM Communications Broadcast Media Group as general manager. Olive brings more than 30 years of sales and senior management experience to LM Communications and most recently served as senior vice president of sales for FourthWall Media, an advertising TV company.

Certifications

The Home Builders Association of Lexington (HBAL) was recognized by the Residential Energy Services Network (RESNET) and Insulate America through its “Best Idea” award program for HBAL’s role in promoting the building of energy-efficient homes in the Lexington housing market.

The Professional Picture Framer’s Association (PPFA) recently awarded Michael Drury, co-owner of South Hill Gallery, the Master Certified Professional Framer (MCPF) designation. Drury joins only one other framer in Kentucky and 60 framers worldwide who have attained the highest level of expertise measured by the PPFA.

HBAL was the first association in the nation to sign a Memorandum of Understanding with RESNET, vowing to encourage 100 percent of its builder members to get all their homes rated using the HERS Index, an industry standard for the rating of the energy performance of a home, similar to the MPG sticker

Wallingford Law, PSC has announced that Brendan J. Shevlin has joined the firm as Of Counsel. Most recently, Shevlin ran his own solo practice since 2009.

FIELDS

SHEVLIN

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JONES

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Cats, was named as Woman Business Owner of the Year. Janey Moores, owner of BJM & Associates, Inc., was honored as this year’s Public Policy Catalyst, and Cathy Stafford, president of AdVentures Promotions, was named as NAWBO Member of the Year.

used for cars by the automobile industry.

Becky Jones, vice president of marketing and research for Viamedia, was recently named as one of Multichannel News “40 Under 40” for her innovation and influence on the cable and telecommunications world.

The Lexington Chapter of the National Association of Women Business Owners (NAWBO) has named Patsy Todd as this year’s Winners’ Circle Award recipient, the chapter’s highest honor.

Women business owners also were honored in several award categories. Dr. Alice Mills, DVM, owner of The Lexington Hospital for

Corporate Partner of the Year was FOX 56, and a special Hall of Fame award was presented to Becky Naugle of the Kentucky Small Business Development Center.

Thomas Stone, MD, partner and retina specialist with Retina Associates of Kentucky, has recently been named as the 2013 Editor of the Preferences and Trends Survey of the American Society of Retina Specialists.

Hometown Host shows off Lexington Each May, Alltech holds its International Symposium in Lexington. The four-day program focuses on ideas for better use of resources, improved business practices and natural nutritional solutions through more than 100 presentations by industry experts, including speakers from major universities, food and feed sectors and leading private firms.

This year’s Symposium marks the event’s 29th year in Lexington and will be hosted May 19-22. Dr. Pearse Lyons, President and Founder of Alltech, shares his insight as to what Lexington means to Symposium’s continued success.

The Symposium’s attendance has grown significantly in recent years. Why do you think it is important to keep the event in Lexington?

We’ve been proud to hold the Symposium in Lexington for 29 years now given that the Bluegrass is home to our global headquarters. By hosting it here, we have the opportunity to showcase our headquarters, our algae facility in Winchester and tell the story of our “Old Kentucky Home” through an annual Kentucky dinner based at the Kentucky Horse Park and filled with Bluegrass music, barbecue and, of course, Kentucky Ale®.

How do you think the Symposium impacts Lexington, both in terms of economic impact, but also international attention?

According to the Lexington Convention and Visitors Bureau, Alltech’s International Symposium represents the largest annual hotel booking in Lexington. Furthermore, our 3,000 international attendees love to spend time shopping and touring in Lexington, providing even more impact to the city.

Dr. Pearse Lyons Founder and President Alltech

Symposium attendees come from all over the world. What are some of the things they enjoy most about Lexington?

It all begins with their flight’s descent. Arriving into the Blue Grass Airport provides a tremendous first impression for our international guests. They often remark with delight on flying in over verdant, fenced paddocks and beautiful rolling hills. They are also charmed by the hospitality of Kentucky’s people, from Alltech employees to cashiers, bus drivers and hotel personnel.

To find out more about Symposium, visit www.alltech.com/symposium.

As Alltech’s marquee annual event, the International Symposium draws attendees from more than countries each year.

3,000

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It is estimated that the Alltech Symposium has a economic impact on Lexington each year.

$7.2 million

Hometown Host Dr. Lyons shares his passion for both his profession and Lexington by partnering with the Lexington Convention and Visitors Bureau to help bring visitors from around the world to our terrific city.

Dr. Lyons, we thank you and Lexington thanks you!

For more information on how you can support Lexington as a Hometown Host, please call Dennis at (859) 244-7712.

6

Business Lexington • April 26, 2013

Crowd funding CONTINUED FROM PAGE 1

investors that raised nearly $300 million to buy PBR. Congress took note of this crowdfunding attempt and decided to encourage this innovative use of the Internet to raise capital, including provisions in the Jumpstarting Our Businesses Act (”JOBS Act”), signed into law on April 5, 2012. The potential effect of this legislation, according to attor ney Rich Mains of Stoll Keenon Ogden, could be game-changing for some small businesses in need of capital.

“Crowdfunding involves raising a small amount of money from each of lots of individual investors over the Inter net.

Historically, the securities laws made such an effort cost-prohibitive and impractical, so capital has usually been raised either through small, private groups of investors or a publicly registered offering, which is an expensive and time-consuming process.

Crowdfunding potentially opens up investing in start-ups to everyone, and especially those who want to invest only a small amount,” said Mains.

Mains suggested that crowdfunding would open up opportunities for start-ups with good concepts that don’t have access to wealthier investors. The capital formation process effectively becomes democratized.

The legislation provides guidelines for how this process will occur.

“We do know from the legislation that small companies would be able to raise up to $1 million every 12 months through crowdfunding, the securities would only be

offered over the Internet through regulated sites and the company would have to disclose to potential investors material information about its business, the investment opportunity and its financial health,” said Mains. “Depending on the amount of capital sought to be raised, a company may have to have accountantreviewed or audited financial statements.

Investors will be limited on the amount they may invest — between $2,000 and $100,000, depending on the investor’s income and net worth.”

The devil, however, still remains in the details: the regulations gover ning all of these transactions, such as “disclosures related to risks and other investor education materials,” (15 USC § 77d–1(a)(3)), do not yet exist. The legislation contained provisions requiring the Securities and Exchange Commission to create rules regulating crowdsourcing for capital formation within 270 days of the passage of the act. Over a year after the bill became law, the SEC has yet to create regulations to guide this for m of investment.

“The offer and sale of securities through crowdfunding will not be permitted until new SEC rules are in ef fect, and we do not yet know the specifics of the new rules,” said Mains.

Existing notions of crowdfunding — used primarily by artists and musicians through such sites as Kickstarter and Indiegogo — will remain largely unaffected by this legislation.

“Crowdfunding sites where the contributor receives no stake in the company, such as funding part of a creative project where the contributor expects nothing in retur n except a free music download, are ar guably not of fering or

selling a security. Since a security is not involved, this type of fundraising falls outside the jurisdiction of securities regulators,” said Mains.

Still, this new for m of crowdfunding capital could impact existing crowdfunding in other ways, according to Mains.

“It is possible that after the SEC makes its new rules, some creative projects may begin to of fer equity or debt investment opportunities, if it seems likely that potential supporters will prefer this over the now prevalent rewards model. While the rewards model will likely continue to have some success for interesting projects and ideas, it may start to face competition from entrepreneurs and artists that are willing to share ownership.”

Those businesses looking to raise capital through crowdfunding should be wary, however. The SEC’s rules could have significant consequences for those who run afoul of them, according to Mains.

“Also, a successful crowdfund could result in hundreds, or even thousands, of very small owners or lenders. Managing this many investors would be time consuming and expensive, especially for a new or small business. Detailed plans should be made in advance to manage a large number of investors and the consequences of having that many stakeholders.”

These challenges are compounded when dealing with dividends and providing returns on those investments.

“One of the challenges for a crowdfund company that ends up with lots of investors will be the cost and mechanics of communicating with investors and paying dividends. For a small company with lots of owners, that would involve large mailings every time there is a for mal communication or dividend payment.”

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Business Lexington • April 26, 2013

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BUSINESS BOOK REVIEWS

Three books help young professionals navigate the new normal in career growth

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Secrets to Success: The Definitive Development Guide for New & First Generation Professionals

BY AL COLEMAN, JR.

For young professionals, this book responds to an often-asked question: How do I become professionally and financially successful without sacrificing who I really am?

With a greater focus on work/life balance today than in previous workforce generations, this book addresses not only career development but also the importance of staying happy and healthy while climbing the career ladder.

The author, a young attor ney, hones in on the potential missteps made by young professionals. This book provides excellent coaching tools, particularly for first-generation professionals who may not have other family members to mentor them.

Coleman started writing the book after the premature death of his own father at age 54, a loss that left him without guidance. He conceived of the book as a legacy for his own children.

Well organized, the book of fers pragmatic lessons for focusing on your career .

For example, he suggests readers to “T alk to the Future You.” Most young professionals want it all, he war ns. This is possible, Coleman says, only if you carefully define and develop vision and goals on how to define success.

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hen you look at the business decisions throughout the years made by those starting their careers, patterns emerge: usually education and training, followed by a steadily advancing career path.

In today’s economic dynamics, that may no longer be the case for those under 40. The transition from school to work, or from one PAUL workplace or career SANDERS to another, can be BUSINESS BOOK daunting in the best REVIEWS of economic times.

Here we take a look at three books that offer insights into the new landscape of the workplace for younger generations and how to prepare for success in this changed job market.

Before starting to read this book, it’s important to know the backgrounds of the authors. Reid Hoffman is the cofounder and chairman of LinkedIn, and Ben Casnocha is a serial entrepreneur and venture capitalist.

Casnocha, as detailed in an earlier book, My Start Up Life, started his first company at age 14, founded a software company at 17 and

Business Lexington • April 26, 2013

was named “Entrepreneur of the Y ear, by Inc., magazine at age 17.

The book is described as “a blueprint for thriving in your job and building a career by applying the lessons of Silicon V alley’s most innovative entrepreneurs.” the authors argue that there is little choice but to create your own career. They warn “the career escalator is jammed at every level. Unemployment rates are sky-high. Creative disruption is shaking every industry. Global competition for jobs is fierce. The employer -employee pact is over , and traditional job security is a thing of the past.” The path to the American Dream, they suggest, has changed directions.

The premise of the book is that not only can everyone be an entrepreneur in today’s economy, but also they must be.

This does not mean that everyone should start a company; however, everyone must be the entrepreneur of his or her own life.

“The skills people need to manage their careers are akin to the skills of entrepreneurs when they start and grow companies,” the authors state. “For example, entrepreneurs can both be persistent on a plan and flexible when conditions change.

They take intelligent risk. They build networks of allies and tap those networks for intelligence on what’s happening in the world. Silicon Valley’s most innovative entrepreneurs possess unique skills — you can learn them and apply them, no matter your profession.”

GenXPat: The Y oung Professional’s Guide to Making a Successful Life Abroad

BY MARGARET MALEWSKI

For many under 40 in the workforce, their careers may include global travel or even relocation abroad. This book provides an excellent companion, both entertaining and informational.

The author starts with the decision to live and work abroad. She explores the motivations for going abroad and the impor tance of making an infor med decision. A section on how to negotiate your contract with your employer is well detailed and thorough.

This is a practical guide, particularly regarding strategic planning and mapping out all the details that are involved in living and working in another country. However, it is also filled with anecdotal accounts of the author’s own experience, which make for fun reading.

She includes sections on culture shock and career challenges that may already be familiar to those working with a global organization. The sections on dating and personal relationships, as well as moving abroad with your partner, bring to focus issues that may be often over looked.

The author underscores the idea that young professionals who choose to work abroad today face different concerns and issues from those in the past. W ell written, this is a reference book that anyone who is considering international placement in his or her career should read.

Be Medispa owner Dr. Paul Hester, and wife Chasity PHOTO BY EMILY MOSELEY

Be Medispa caters to growing client base with second location in Lexington Green

By Kathie Stamps

“We are excited to expand to better serve a changing client base,” added Paul he Mall at Lexington Green is rebrand- Hester. “Many patients from out of town are ing itself as an upscale retail center . seeking our services, and those from LexingOne of the new tenants is Be Medispa, ton appreciate the opportunity to take adwhich held its grand opening on March 28. vantage of our non-surgical solutions in the Owned by Dr. Paul Hester, Be Medispa midst of their busy schedule. At both locawas the first medical spa facility to open in tions, we will continue to of fer the resultsKentucky in 2004 in Chevy Chase. The High oriented services and extraordinary Street location will still remain home base for experience for which Be Medispa has bethe anti-aging practice of hormone replace- come known.” ment therapy with bioidentical compounds, The staff of nine works of f a centralas well as cosmetic services. ized database, and phone calls to both loBe Medispa’s Lexington Green location cations come in through one center . The will offer only cosmetic treatments for shop- Hesters are dividing their schedules bepers and walk-in patients, including facials, tween Chevy Chase and Lexington Green injectables and other types of noninvasive and are looking to expand the professional cosmetic services, or what is known as “retail staff this year. medicine,” according to Chasity Hester , Be “Right now we’re practicing creative Medispa’s physician assistant and Dr . Hes- scheduling,” Chasity Hester said. She works ter’s wife. in a hands-on capacity with patients as a “This is a location in Lexington we’ve physician assistant and also serves as the ofbeen trying to market to for quite some fice manager and human resources director. time,” she said. “People in our community As the business continues to grow, she like to stay close to home.” hopes to step out of the office roles and conBe Medispa’s office space in Lexington centrate on being a PA. She graduated from Green is in the lakeside area, near Comedy Off the physician assistant program at University Broadway, in the for mer Skin Solutions suite of Kentucky in 1994 and has worked in in(which moved to Beaumont last summer), so ternal medicine, women’s care and emer a complete renovation wasn’t necessary. gency medicine.

“We were able to use the bones of what Paul Hester earned his medical degree was there and restructure,” Chasity Hester from UK and completed his residency trainsaid. ing in 1994. For the next 10 years, he was a COLUMNIST: INDEPENDENT BUSINESS

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critical care physician in central Kentucky, practicing family medicine and emer gency medicine. He also attained an MBA from the University of South Florida, which prepared him to own his own business.

“He should have been a marketing specialist,” Chasity Hester said. “He wears me out with his marketing ideas every day.”

When the couple opened Be Medispa in 2004, they started out with 1,200 square feet of space next to Starbucks in Ashland Plaza. In 2009, the Hesters took over the Greer Photography suite (which moved to Walton Avenue), bringing the total to 4,000 square feet.

“It was one of those things where the demand for our services had us bursting at the seams,” she said. “We needed more procedure rooms.”

The Hesters named the practice Be Medispa for the verb “be” in the present tense. “‘Be’ means to be in the present, to be fully in the present,” Chasity Hester said. “My husband is very artistic. He felt like that embodied what we wanted as the mission of the practice.”

Paul Hester is board-certified through the American Academy of Anti-Aging Medicine, based in Boca Raton, Fla. He is also a board examiner for that nonprofit organization and a member of the National Society of Cosmetic Physicians. The American Med-

Business Lexington • April 26, 2013

ical Association does not recognize antiaging within the 24 boards of the American Board of Medical Specialties, but there’s no denying the increasing popularity of the antiaging industry.

The International Spa Association, headquartered in Lexington, defines a medical spa as one with a full-time medical doctor on site. ISPA has more than 3,400 members in 70 countries. T wo medical spas in Kentucky are ISP A members, Be Medispa in Lexington and Medical Spa 7 in Paducah, Ky. “Globally, Be Medispa is referred to as a model medical spa,” said L ynne McNees, president of ISPA. “We are proud to have them as members of the ISPA community.”

“Our medical spa is a medical practice, which is a differentiator,” Chasity Hester said.

Medical spas usually do not take insurance, as the focus is on elective procedures instead of urgent care. Be Medispa doesn’t work with insurance companies.

“That was a hard decision for us,” Chasity Hester said. “We came from emergency medicine and private practice; those delivery systems were really focused on insurance.”

Franchising is a possible option for the Hesters, but not in the immediate future.

“We have our heart and soul in it 100 percent,” she said of their current Lexington practice. “Right now we are pretty happy, loving what we do every day.”

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Jim Woolery on a recent visit with family in Lexington

Woolery CONTINUED FROM PAGE 1

PHOTO BY EMILY MOSELEY

In February, at the age of 43, Jim Woolery was named deputy chairman of one of the most prominent law fir ms in the world, Cadwalader, Wickersham & Taft, headquartered in New York City. According to an article published by The W all Street Journal (Feb. 24), this move puts Woolery in line to succeed the fir m’s current chairman, W. Christopher White.

Typically, success stories like Woolery’s include tales of ups and downs, successes and failures. But for him, the road to success was pretty straightforward.

Growing up as the son of an Ashland attorney, he was exposed to a number of influential lawmakers and businesspeople, some of whom held key leadership roles at the community’s flagship manufacturer, Ashland Oil. Among these folks were Jim Stephenson and the late Dick Spears, both then attorneys for Ashland Oil. There was Henry W ilhoit, a federal judge and a prominent lawyer in easter n Kentucky. There was Richard Nash, one of his father’s best friends and a successful lawyer in Louisville. And there was John Hall, president and CEO of Ashland Oil at the time.

As a child, he would attend events at the local country club and listen in on his father’s conversations with friends and colleagues about what business issues they were facing. While most 8-year -olds might find these conversations intolerable, young Jim found them intriguing.

“My father brought clients home to our house a lot, and my mother would cook for them,” he said. “They had a lot of events at our house that were business-oriented, so that had a big impact on me.”

As an under grad at W ake Forest University, Woolery studied history and political science. One summer he inter ned at Ashland Oil, helping out in the company’s print shop. It was during this experience that he became familiar with Sam Butler , a renowned corporate attorney at one of the country’s premier law fir ms, Cravath, Swaine & Moore, who was then a board member at Ashland Oil. Woolery went on to obtain a law degree from the University of Kentucky. While his intention was to practice law in Kentucky, he also wanted a “big fir m” experience before settling back home. That’s when he reached out to Sam Butler, who eventually hired him as a summer associate at Cravath.

“I was the first summer associate from Kentucky,” Woolery explained. “Most of their students came from Harvard, Yale, Columbia, Stanford or Chicago. I don’t think they would have taken me if I wasn’t No. 1 in my class.”

Little did he realize this move would launch a 17-year career with the fir m and pave the way for him to become one of the leading M&A dealmakers in the world. But, how did this small-town Kentucky boy make such an impression on the movers and shakers of W all Street? According to him, it all stems back to his experiences growing up in Ashland.

“The one thing that I would say that gave me a very big advantage over others in New York was that, being from Kentucky, I had a lot of practical, commercial training at the foot of Dick Spears, Jim Stephenson, John Hall, Henry Wilhoit, Richard Nash, and my father,” Woolery said.

“A lot of the lawyers in Kentucky perform a role similar to investment bankers in New York — they facilitate smaller -sized transactions, but they facilitate transactions,” he continued. “In addition to making legal judgments, they make business judgments in the advice they give their clients.”

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“And so my earliest perception of lawyering was that it had a real business aspect to it,” he said. “It wasn’t the way you might traditionally view it — I thought of it as a business and not just as a practice.”

It is this mindset that Jim W oolery believes helped him manage some of the largest M&A deals made on W all Street in recent history. In 2010, he crafted Air Products & Chemical Inc.’s hostile bid for Airgas, creating a buzz in the M&A industry about his unique takeover strategy. He also facilitated the mer ger of Af filiated Computer Services (ACS) with Xerox, the business and infor mation technology giant with offices and a call center in Lexington.

In 2011 as the country’s biggest law firms continued to struggle with the ef fects of the recent recession, W oolery was approached by JPMor gan Chase & Co. to become co-head of its North American M&A department. Before he took the job, he called his friend and mentor , former Ashland Oil chair man John Hall, for his opinion on the opportunity. W ith Hall’s blessing, Woolery made the move from corporate law to investment banking.

Some viewed this move as risky, but he made the transition seamlessly, making big contributions over a very short period of time.

“I stopped working at Cravath on a Friday and started at JPMor gan on a Monday,” he said. “And then, in short order, I did AT&T’s deal for T-Mobile, which was the largest deal of that year.”

With the economic recovery in full swing and investors becoming ever more confident, it may seem like a strange time to jump back into law, but Woolery doesn’t think so. T o him, the line between corporate law and investment banking was always blurred, so the jump between the two professions was, quite frankly, not that big. And leading W all Street’s oldest and most prominent law firms was an opportunity too great to pass up.

“Cadwalader has great assets, and one of the things I think I’m good at is bringing those assets together,” he said. “Bringing the people together, having a common plan, having a narrative around the fir m, and allowing that to be known in the marketplace. I intend to approach the law firm in a business-like way.”

“What we’re going to be doing is helping businesspeople manage business,” Woolery said of the direction he intends to take Cadwalader. “We’re going to have a commercial approach combined with a regulatory approach. Business, risk and opportunity have to be managed with

Business Lexington • April 26, 2013

a view toward the regulatory environment because the regulators could block you at any moment — they could shut you down, they could stop you, they can delay you.

They’re very muscular at this point, so the issue of regulatory oversight has become a top issue for CEOs and boards.”

With the tremendous amount of success W oolery has realized over a relatively short period, young and aspiring Kentucky lawyers may want to borrow a page from a chapter in his life. His advice to them: Always use good judgment.

“If you watch baseball all the time, you tend to know if a certain type of runner is on first base and if they’re likely to steal,” he said. “That type of judgment is what people value. There are tons of avenues today outside of your schooling that can make you better and smarter and have more practical commercial judgment, which is the rare thing. Knowing the law is not the most important piece. It’s having the judgment for how it should be applied and what should happen in this particular situation that’s valuable. And I think you’ve got to work to develop those skills outside of the classroom.”

From the Ashland native who has risen to the top of his profession, this should be advice well taken.

Beaumont Centre seeing last stages of development

By Dan Dickson

Burnworth, an architect by trade, came on board at Andover Management Group to s one of the last undeveloped parcels get several of their projects up and running. of land off New Circle Road at Har - She communicates with the land planner, architect and marketing people who are rodsburg Road in Lexington, the Beaumont farm property began to be devel- branding the community and deals with the city on the proper permits. oped in the early 1990s. Now, more than “I’m having a blast,� Burnworth said. “I two decades later, and following the recent think [Andover Management] is a great economic drop-off, the last parcels are figroup of people who are interested in really nally being transformed.

Beaumont Park Townhomes is under good design.�

Mike Hall, vice president of construcconstruction in the circle, located in the middle of the development. Phase I calls for 32 tion for Andover Management Group, said townhomes and Phase II includes 46 more. the commercial space at Beaumont has been filling in nicely over the years and “hope“We enjoy coming in and creating a sense of community. We look at this as va- fully with this piece of the pie, it will be completed.� cant land in the middle of a thriving comHall is impressed with the vision of the munity, and so we’re trying to complete it.

Beaumont developers, saying they were reWe’re excited to do that,� said Rebecca spectful of what constitutes a good residenBurnworth, vice president and director of development for the Andover Management tial and commercial mix. “A lot of people who are not from LexGroup, which is building the townhomes. ington are moving there, and many core The original owners of this parcel of land in the circle completed 21 townhomes people from the city are, too,� he said. “They realized it’s a well-developed area.� before the economy forced them to abanAndover Management Group and its don plans for further construction. “It was an unfortunate time because the construction company recently tackled another very challenging project in Lexington, market dropped out, and as a result, that parcel has been empty for a long time. Our one that didn’t just involve building state-ofeffort is to complete it and give it a place in the-art homes from scratch. The company the community,� said Burnworth. “Symboli- renovated the crumbling Sonnet Cove apartment complex located just inside New Circle cally, that’s important to us.�

Road near Richmond Road. The apartments Beaumont Centre is already a busy were constructed in the 1970s and conneighborhood with four banks, grocery shopping, many restaurants, several salons, demned in recent years. “It was a 330-unit apartment complex, the YMCA, post office and library branches, Kentucky Blood Center, several health-care and we demolished six building with 135 of the units. That left 195 units that we comfacilities, parks, an amphitheater and more.

But those last residential parcels in the neigh- pletely renovated,� remarked Hall. The job borhood’s circle, which represent about one- included all new mechanical and electrical systems from the ground up, everything but third of the “pie,� were glaringly vacant. the studs. Each remaining building also got An example of one of the townhomes is a two-story, nearly 2,800-square-foot brick a new roof and siding. “It was the only way to do that complex. home attached to other similar homes in groups of three, four or five. This particular It had no life left in it to put ‘lipstick’ on,� Hall home has three bedrooms and three-and-a- continued. “The services were ruined, there half baths in an open concept. The price be- was sewage backed up in the basement, there were mold issues and the roof on each fore upgrades is about $415,000. “With the floor plans, we really tried to building leaked terribly. The city is fortunate keep the spaces modern and light-filled, the that the owners bought the property and reway people want to live,� Bur nworth ex- modeled it to the caliber you see today.�

With the extra space from the building plained. “There are nice, big, open spaces, and I’m really proud of that. There are gen- demolitions, Andover Management Group is building Lakewood Harbor T ownhomes. erous-sized bathrooms with big walk-in showers, above and beyond what you nor- Framing work began a few weeks ago.

Seven new townhomes, priced in the halfmally find.�

Burnworth said the great room, dining million-dollar range, are going up, with room, kitchen and a breakfast area are gen- seven more planned in the near future. The erally open to each other . There is also a shoreline has been cleared of brush and floor plan with both master and junior suites other debris to give homeowners an unoband upstairs family lofts for media watching, structed and coveted view of Reservoir number 2. gaming or family gatherings.

CONTRIBUTING WRITER

WOMEN LEADING KENTUCKY

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HOPE

For Two Generations of Scholars

The One Parent Scholar House makes it possible for single parents with small children to earn their college or post-secondary degree, empowering them to sustain their families and pass the love of education to their own children.

One Parent Scholar House resident Lauren is pursuing a degree in Nursing from University of Kentucky; pictured here with her daughter Iris.

Don & Mira Ball present

A rendering of the new Beaumont townhomes PHOTO FURNISHED

14th Annual

with support from Don & Cathy Jacobs

May 16 at 12:15 pm | The Carrick House With Support From

PNC Bank

May 16, 2013 at 12:15 p.m.

The Carrick House Business Lexington • April 26, 2013

Join John Calipari as we welcome Jeannette Walls, best-selling author of The Glass Castle, which is being made into a movie

by Lionsgate. Critics have called Jeannette’s story “spectacular,� “extraordinary,� “incredible,� and “riveting.�

Jeannette Walls

Kentucky Employers’ Mutual Wabuck Development Company Keeneland Association Justin & Molly Yandell Forcht Bank Erin & Bill Rouse Central Bank Judy & Cecil Dunn

Ruth & Robert Straus Lexington Diagnostic Center & Open MRI Jean & Gene Cravens Ken Kerns US Bank Tops In Lex The Carrick House

Visit oneparentscholarhouse.org or call (859) 225-4673 to purchase tickets or a table.

Cost is $1000/full table, $500/half table or $50/ticket.

All proceeds beneďŹ t the One Parent Scholar House, a Hope Center agency.

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Focus: Eateries Red State BBQ owner David Carroll PHOTO BY EMILY MOSELEY

Euro Wine Bar serves up tapas and spirits in Nicholasville

By Mark Sievers CONTRIBUTING WRITER: RESTAURANTS

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cool, low-key central Kentucky gem of a place for drinks and light gourmet fare is the Euro W ine Bar (www.euronicholasville.com), at 102 South Main St. in Nicholasville, Ky. This place has been open for more than five years and has a loyal local and regional following. The owner/operator is Charlie Hensley, and the concept is a limited-hours bar serving tapas and heavy hors d’oeuvres.

Hensley, a native of eastern Kentucky, is a man of many talents who over the course of his career has worked in many foodservice concepts. Along the way, he has accumulated extensive knowledge of wine and spirits.

Opening the Euro Wine Bar gave him an opportunity to put many of his entrepreneurial skills to work.

The centerpiece of the Euro W ine Bar is a massive, antique, mirrored piece of furniture that is 10 feet high and 14 feet wide, serving as a backdrop to the bar area. It was salvaged from a barber shop in T exas with the assistance of Lexington-based Heritage Antiques. The actual bar was once a counter in an easter n Kentucky grocery store. The rest of the public area of this

Owner and operator Euro Wine Bar, Charlie Hensley

Roadside favorite changes hands, but barbecue is still the star

By Mark Sievers CONTRIBUTING WRITER: RESTAURANTS

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here is nothing quite like a good, unpretentious roadside BBQ joint for memorable comfort food. Located at 4020 Georgetown Road near Lexington in front of the Sunset Motel, Red State BBQ (www.redstatebbq.com) is just that type of place.

Red State offers Texas-style barbecue in a fast-casual setting. The restaurant opened in 2009 under the ownership of equine veterinarian Scott Ahlschwede. Ahlschwede moved to New York and contacted Lexington native David Carroll, who was a loyal customer and also a marketing consultant for Clear Channel Media, about buying the business. Carroll jumped at the opportunity because he believed in the concept and loved the food. He also knew it had solid management with general manager Jennifer Wiglesworth.

Carroll took over ownership, ef fective April 1. At age 15, he worked as a dishwasher at the famed Saratoga Restaurant and in following years worked at other restaurants, giving him experience for this venture.

As with any barbecue joint, the star of the concept is the food, and Red State BBQ is no different. It’s a simple menu that re-

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volves around barbecued pork, chicken, ribs and brisket, plus sauces and sides.

Customers can choose from sandwiches and plates (including two sides).

They can also purchase meat by the pound (great for tailgating, groups and family gatherings).

Red State offers a barbecued nachos entree and choices of seven side items, including baked beans, green beans, cole slaw, corn pudding, potato salad, mac and cheese and french fries. Proprietary sauces include Texas Spicy, Memphis Sweet and Carolina Mustard. Occasionally, they have limitedtime-only offerings, such as alligator sausage po boy sandwiches.

Carroll has some changes planned for the concept that build on the foundation established by Ahlschwede. Some subtle interior changes are in process, along with signage changes. He plans to increase the catering business and enhance the line-up of Red State BBQ merchandise, including Tshirts and hats.

The menu will evolve over time, Carroll said, and at some point, he hopes to consider expanding the concept to other locations in central Kentucky. In addition to its website, Red State BBQ also can be found on Facebook.

PHOTO BY EMILY MOSELEY

restaurant and bar is a mix of tables and a sofa area that is often a communal gather ing place for locals.

It is a very friendly and inviting watering hole for locals and visitors alike. Talented bartenders Shilah Riley and Austin Lark are skilled mixologists who add to the experience.

The bar offering includes the standard array of whiskeys and other spirits. Unique offerings include fruit and other flavor -infused vodkas, rums and tequila. And there is a bacon-infused Bloody Mary mix, a signature item.

The menu includes mini hot browns, baked Brie, pan-fried ravioli, homemade pizza, a wedge salad, buffalo chicken nachos and pizza soup.

There is also a $5 menu with items such as hummus, marinated olives and more.

Dessert options include warm port brownies and dark chocolate bruschetta.

The Euro W ine Bar is only open Wednesday through Saturday evenings from 5 p.m. to 12 a.m. It also has occasional special tastings, dinners and events, which are often listed on Facebook.

All in all, this is a gem of a little place that merits checking out.

Globally inspired, locally sourced concept set to open in downtown soon

By Mark Sievers CONTRIBUTING WRITER: RESTAURANTS

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he Short Street entertainment district will soon have another new and interesting restaurant/lounge.

The Jax (www.jaxlex.com) will open in early May at 101 W . Short St., featuring a concept focused on being a friendly “neighborhood hangout” where customers can enjoy globally inspired, locally sourced cuisine, cocktails and culture, including live music.

The Jax is the brainchild of founder and proprietor Aimee Lovitz, who began her foodservice career working part-time while attending Marshall University. After college, she worked for Red Lobster, attaining a generalmanager position, and she subsequently rounded out her experience in the real-estate field.

This is a family af fair with her brother, Brad Lovitz, in the role of general manager .

Brad also attended Marshall, earning a degree in business management. The executive chef is Harrodsburg native Natalie Blake, who appeared on the TV show Hell’s Kitchen.

The eclectic menu features creations by both Chef Blake and a collaborative effort by Aimee Lovitz and Allison Davis, who is the chef and owner of W ild Thyme. Global inspiration, locally sourced ingredients, authenticity and affordability are the focus of the menu.

The “Cold Eats” portion of the menu features items such as rustic loaf with dipping oil and Caprese. The “Fresh Eats” section features salads. “Sharable Eats,” such as Crackling Jax and cheese dishes, are perfect for sharing.

The “Hot Eats” of ferings include Caribbean jerk wings, sliders, taco boards and Brie papardelle. There are some unique dessert dishes, such as a Town Branch float and the “Be Sinful Board,” which is billed as the ultimate chocolate experience. The bar will also use local ingredients and will feature a great line-up of spirits, wines and beers.

Jax executive chef Natalie Blake, founder and proprietor Aimee Lovitz, and general manager Brad Lovitz PHOTO BY EMILY MOSELEY

In addition to a food and beverage menu, it will have a “Be Menu,” which is an event schedule. Examples include Be Sophisticated (wine tasting events), Be Famous (open mic nights on T uesdays), Be Distinguished (bourbon of the month), Be Retro (throwback Thursdays) and Be Generous

(charity nights).

Aimee Lovitz envisions The Jax as a community of friends. She loved playing jacks as a child because it enabled someone to make any place a playground. That is the spirit of this neighborhood hangout.

The hours of operation will begin initially

at 4 p.m. weekdays and 11 a.m. on weekends. Eventually the restaurant will open fo r lunch. The Jax also will feature live music, beginning at 9:30 p.m. on Friday and Saturda y nights.

You can find The Jax on Facebook and follow it on Twitter.

“Restaurant Week should be an extremely huge boost to the economy and to tourism,” Browder said.

CONTINUED FROM PAGE 1 Entrepreneur Tim Zagat and the late restaurateur Joe Baum came up with the first Staff members of the bureau have heard Restaurant Week concept in New York City in the phrase “culinary tourism” at every industry July 1992, when the Democratic National meeting they have attended for the past two Convention was held at Madison Square Garyears. den; they convinced almost 100 restaurants to “There is a renaissance in American food serve a three-course lunch for $19.92. In Noand food sourced locally, playing to food tra- vember 2001, Washington, D.C., held its first ditions and cultural heritage,” said Mary Quinn Restaurant Week, and dozens of cities across Ramer, LCVB’s vice president of tourism mar- the country have followed suit. keting. “Food is so word of mouth. It’s social.”

Among the many participating restauIn anticipation of the Restaurant W eek rants in Lexington’s inaugural Restaurant promotion, the LCVB published a local restau- Week are Billy’s BBQ, Casanova Italian rant guide in August 2012 titled “Beyond Restaurant, Cheapside Bar & Grill, Jean Farris Grits.” They launched a website of the same Winery & Bistro, Jonathan at Gratz Park, name in early 2013. Intended for visitors to Josie’s in Chevy Chase, Julep Cup, Malone’s, the city, Beyond Grits has become popular Merrick Inn, Natasha’s Bar & Bistro, School, with Lexington residents as well.

Tomo and Windy Corner. For a full listing, see “We’re excited it has a dual purpose,” www.beyondgrits.com. said Jim Browder, LCVB’s president. “We have Other local restaurateurs within Fayette got some unbelievable talent in this town.”

County are encouraged to contact the LCVB He is eager to promote Lexington as a to sign up. culinary destination, building on the area’s For Ouita Michel, chef/owner of W indy tourist reputation for bourbon, wineries and Corner, Restaurant Week is an important way craft breweries. to celebrate food culture.

“Food prepared by people who live in your community and food that is grown by people who live around your community is an expression of your community,” she said.

The timing of Lexington’s Restaurant Week in late summer is intentional, as it’s a slow time in the restaurant industry. The 10day promotion should help drum up some business, but that’s not the primary reason local restaurateurs are participating.

“We’re not just small-business people,” Michel said. “Chefs are craftspeople. In a state that celebrates its crafts, we want to be celebrated, too.”

Michel is appreciative of the LCVB’s efforts in promoting Lexington’s culinary talents.

“They are so supportive of local food in our community,” she said. In addition to owning Windy Corner in Lexington and restaurants in Woodford County, Michel will soon open Smithtown Seafood, a fish-and-chips counter located in the Bread Box next to West Sixth Brewing Co. According to Browder , there are 390 restaurants in Lexington, almost 30 percent of which are listed as individually owned and operated in Beyond Grits.

“I think the unique thing about Lexington

is we have that Southern flavor that seems to be a little bit dominant,” Browder said.

He added, “We have quite a diverse culinary selection, with influences from all ove r the world.”

Established in 1974 by local ordinance, the LCVB promotes Lexington and central Kentucky as a premier destination for conventions, as well as business and leisure travel.

“It seems like almost anything the Convention and Visitors Bureau asks us to do, we generally just do it,” said Jonathan Lundy, chef/owner of Jonathan at Gratz Park.

When he travels, Lundy seeks out local restaurants by searching the Internet or paying attention to word-of-mouth recommendations.

“I would prefer to go to a smaller, locally owned restaurant where the owner is involved on a daily basis,” he said.

Many travelers feel the same way.

“Where is a good local restaurant?” is one o f the top questions asked of the LCVB. Already looking ahead to the 2014 Restaurant Week, the Lexington Convention and Visitors Bureau hopes to introduce a charitable component.

“We’d align ourselves with a food char ity,” LCVB’s Ramer said. “It’s on our radar.”

Culinary tourism

Business Lexington • April 26, 2013

13

BizList Local Fine-Dining Restaurants For questions please contact: Sharon Lee Metz sharon@bizlex.com

Current Rank

Company Name Address Phone Website

Ranked by Average Entree Price – 2013 Average Entree Price

Malone’s 3347 Tates Creek Rd., 3735 Palomar Centre Dr., 1920 Pleasant Ridge Dr. Lexington, KY 859-335-6500, 977-2620, 264-8023 www.bluegrasshospitality.com

$38

Johnathan’s at Gratz Park 120 W. Second St. Lexington, KY NA 859-252-4949` www.jagp.com

$30

Portofino 249 E. Main St. Lexington, KY NA 859-253-9300 www.portofinolexington.com

$30

2

Le Deauville Bistro 199 N. Limestone Lexington, KY NA 859-246-0999 www.ledeauvilleresto.com

$30

5

Bellini’s 115 West Main St. Lexington, KY 40507 859-388-9583 www.bellinis.us

$28

Jean Farris Winery & Bistro 6825 Old Richmond Rd. Lexington, KY 40515 859-263-9463 www.jeanfarris.com

$27

Dudley’s on Short 259 W. Short St. Lexington, KY 40507 859-252-1010 www.dudleyonshort.com

$27

1

2

TIE

2

TIE

TIE

6 TIE

6

TIE

Least Expensive Dinner Entree Most Expensive Dinner Entree

$13 $50

$24 $36

Restaurant Specialties Patio Available: Y/N Bar Area: Y/N Lunch Menu Available: Y/N Meeting Room Available: Y/N

Type of Cuisine/ Executive Chef, Owner

Current Rank

Malone’s Filet Medallions N Y Y Y

American/ Bret Hall

12

The Tulip Bistro & Bar 355 Romany Rd. Lexington, KY NA 859-367-6687 www.thetulipbistroandbar.com

$24

$18 $30

NA Y Y NA Y

French-American/ Spencer Van Den Dool

14

Nagasaki 435 Redding Rd Lexington, KY NA 859-272-1858 www.nagasakiinn.com

$23

$10 $37

NA NA Y Y Y

Japanese Steak House & Sushi Bar/ NA

14

Nick Ryan’s 157 Jefferson St. Lexington, KY NA 859-233-7900 NA

$23

$18 $29

NA Y Y Y NA

NA/ Joey Pugh

14

Merrick Inn 1074 Merrick Dr. Lexington, KY 40502 859-269-5416 www.themerrickinn.com

$23

$13 $32

House-aged beef, award-winning fried chicken, dressings, breads, desserts from scratch. Offering six vegetable choices nightly and a fabulous wine list.

Y Y N Y

Fresh, Southern, Innovative/ Patrick Jones

14

Azur Restaurant & Patio Beaumont Centre, 3030 Lakecrest Circle Lexington, KY 40513 859-296-1007 www.azurrestaurant.com

$23

$12 $29

Patio dinning, sustainable seafood, local meats and produce, chef driven.

Y Y Y N

Continental/ Jeremy Ashby

18

Wines On Vine 400 Old Vine St. Llexington, KY 40507 859-243-0017 winesonvine@windstream.net

$22

$9 $27

House-made pasta and hand-cut steaks with over 100 beers and 300 wines.

Y Y Y N

American Bistro/ Jason Wall

18

The Dish 438 S. Ashland Ave. Lexington, KY NA 859-317-8438 www.thedishlex.com

$22

$14 $29

Innovative food, creative cocktails and unique wines Y Y N Y

Modern American Cuisine/ David Schmidt

18

J Morse on Vine 102 W. Vine St. Lexington, KY NA 859-368-9888 www.jmorseonvinebistro.com

$22

$15 $28

NA Y Y Y NA

American/ Jerry Morse

21

Tomo Japanese Restaurant 848 E. High St. Lexington, KY NA 859-269-9291 www.tomolex.com

$21

$15 $27

Fine dining N Y Y N

Authentic Japanese/ Hiroshi Aoyagi

21

Rossi’s Restaurant 1060 Chinoe Rd. Lexington, KY NA 859-335-8788 www.rossi-restaurant.com

$21

$12 $36

Roasted duck, lamb chops Y Y N Y

Regional/ Robert Myers

23

Julep Cup at the Woodlands 111 Woodland Ave. Lexington, KY NA 859-266-0330 www.julepcup.com

$19

$12 $26

Bluegrass-finished beef, freerange chicken, locally grown produce, nightly specials, fresh American-sourced seafood.

Y Y Y Y

Contemporary Southern/ Virginia Brooks Brugh

24

Coba Cocina 2401 Richmond Rd. Lexington, KY 40502 859-523-8484 www.cobacocina.com

$16

$8 $24

NA Y Y Y NA

Latin American and Mexican/ Alejandro & Shanyn Velazquez

TIE

Southern fusion Y Y Y Y

Modern Bluegrass/ Jonathan Lundy

Fresh seafood, pasta and premium meats Y Y Y Y

ItalianAmerican/ Nat Tate

$25 $34

NA Y Y N N

French Bistro/ Moz

$24 $31

NA Y Y Y Y

ItalianAmerican/ Alain Buthoin

The restaurant is located on a working farm winery, which produces all of the wines for the restaurant and grows the majority of the eggs, fruits, and vegetables that are served.

Y Y N Y

Contemporary American/ Ben O’Daniel

Fresh seafood, pasta and prime meats, supporting local farmers, award-winning wine list Y Y Y Y

American/ Eric Fowler

NA Y Y Y NA

NA/ Javier Lanza

$19 $40

$19 $35

$18 $36

8

Sal’s Chophouse 3373 Tates Creek Rd. Lexington, KY 859-269-9922 www.bluegrasshospitality.com

$26

$14 $40

Filet medallions Y Y Y N

Steakhouse/ Matt Combs

10

Coles 735 Main 735 East Main St. Lexington, KY 40502 859-266-900 www.coles735main.com

$25

$16 $32

Steaks, seafood Y Y N N

Eclectic mix/ Cole Arimes

Giuseppe’s Ristorante Italiano 4456 Nicholasville Rd. Lexington, KY 40515 859-272-4269 www.giuseppeslexington.com

$25

$14 $36

Fresh seafood, extensive wine list, homemade desserts, handcut steaks Y Y Y Y

Italian/ NA

a la lucie 159 N. Limestone Lexington, KY 859252-5277 www.alaluci.com

$24

$19 $30

NA Y Y Y N

EclecticSouthern/ Lucie SloneMeyers

TIE

TIE

TIE

10 TIE

12 TIE

TIE

TIE

$26

$19 $33

TIE

TIE

Sabio 380 S. Mill St. Lexington, KY 40507 859-368-9901 www.sabiodudleysquare.com

8

TIE

TIE

TIE

TIE

TIE

Company Name Address Phone Website

Average Entree Price

Least Expensive Dinner Entree Most Expensive Dinner Entree

Restaurant Specialties Patio Available: Y/N Bar Area: Y/N Lunch Menu Available: Y/N Meeting Room Available: Y/N

Type of Cuisine/ Executive Chef, Owner

Source: Business Lexington questionnaire, restaurant websites and representatives. Footnotes: Average is defined as average between highest and lowest price entree. Excludes “bar menu” items. The amounts listed are for one-person dinner entree starting with an average cost of $15.

Key: P = patio, B = bar, L = lunch, M = meeting rooms, NA = information not provided. There were other restaurants that qualified but did not respond by deadline.

If you want to be added to our database, follow the link: https://secure.datajoe.com/url/?q1luJaF14.

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Sign up for Business Lexington’s WeeklyWire at www.bizlex.com.

BusinessLexington’s 14

WeeklyWire Business Lexington • April 26, 2013

Focus: Eateries

Bar and restaurant trendspotting

By Stacy Kula

and bar owners are taking the opportunity to offer their patrons an experience that ou need a drink, so start weighing keeps those patrons coming back for more. your options. There’s the regular As the options of bars and restaurants hangout you like to frequent to see an grow, each establishment looks for a way to old friend, and there’s that seedy joint around distinguish itself from the others. For examthe corner where you go when you want the ple, Paulie’s Toasted Barrel, a newly opened world to disappear. But what about that new destination bar at 517 West Main St. in downplace your coworker recommended, or the town Lexington, allows its patrons to order one you read about last week? from food trucks and a variety of local Your options are starting to expand. restaurants while enjoying themselves at the You don’t have to think long to realize bar. Paul Nierzwicki, who opened Paulie’s that in Lexington, there’s a bar or restaurant Toasted Barrel in October of 2012, said the for just about every personality and every establishment is not currently equipped to taste. Compare today’s options to what we serve food, and while he did not want to ophad 20 or 30 years ago, and it’s remarkable. erate a restaurant, he wanted his patrons to Interestingly, people are now spending be comfortable and happy. more money at bars and restaurants than Nierzwicki obtained a zoning complithey do on home consumption of alcohol. ance permit, allowing food trucks to park in In fact, in the past three decades, the cost of front of his establishment so patrons can drinks ordered at bars and restaurants has enjoy the convenience of buying food and increased by 79 percent. That’s even more eating it in the bar. significant when you consider that the cost Nierzwicki’s clever approach of bringing of alcohol at the store has decreased by 39 the food to the customer without a single percent (according to National Public Radio’s kitchen keeps his patrons longer and distinAlcohol Report, dated June 20, 2012, citing guishes Paulie’s Toasted Barrel from other the U.S. Bureau of Labor Statistics). places. Paulie’s T oasted Barrel, which There’s also a difference in what people Nierzwicki operates with his wife and two are drinking. Wine and craft beer sales are daughters, also offers live music Wednesday at an all-time high, and craft distilled spirits through Sunday; a sports bar with a 10-byare gaining popularity too. It’s all part of 10-foot TV screen; and a bourbon bar on the America’s growing appreciation for the cos- second floor that boasts more than 100 difmopolitan lifestyle that we’ve always adferent bourbons. mired in our European counterparts. While Another concept of offering patrons a litwe reconnect with the art of the cocktail and tle bit of everything is the three-in-one busisavor the flavor of local cuisine, restaurant ness model that Coba Cocina on Richmond GUEST WRITER

Y

Road touts. The first floor of fers a Latin-inspired restaurant with a modish interior — the focus of which is a cylindrical, 3,000-gallon, floor-to-ceiling aquarium filled with jellyfish.

Then there’s Cocoh!, the confectionery and bakery to the side of the restaurant. The bar , aptly named Cobar Cantina, is on the second floor. The restaurant’s founders, father-and-son Phil and Lee Greer of Greer Companies, are the embodiment of the thriving movement to offer customers a rich, distinct experience with options for nearly every person’s taste.

And who says the only activity to do while you drink is eat? Pinot’s Palette in Louisville (and coming soon to Lexington) offers casual and fun painting classes taught by artists who offer step-by-step instructions.

The best part is: Y ou can drink while you paint. The relaxed setting attracts people who want to dabble with their creative side while sharing an experience with friends and family outside the traditional bar scene. And each patron leaves with a prize — their own personal painting.

Probably one of the most monumental changes with respect to alcohol and Kentucky bars is the passage of Senate Bill 13, the byproduct of the Kentucky ABC T ask Force appointed by Governor Steve Beshear to identify statutory problems, debate necessary policies and for mulate statutory solutions. The bill will become law, effective June 25, 2013, and while only a few items will affect bars in Lexington, two that will are: • An annual license fee of $620 will be imposed on all quota retail liquor drink,

restaurant drink and supplemental bar license holders. Previously, the fees ranged from $500 to $1,000 for quota retail drink licenses (commonly called bar licenses), depending on the location of the license holder. Lexington bar license holders will actually see an $80 decrease in their annual fee.

• A retailer licensed to sell distilled spirits or wine by the drink (including bars holding quota retail drink licenses) will only be permitted to sell or serve distilled spirits and wine by the drink at one main bar, counter or “similar contrivance” at the licensed premises, unless the statute provided otherwise, as in the case of a supplemental bar with a separate license. Also, a retailer may have service bars as long as the service bars are not located in any room in which the patrons are invited or permitted. While this addition to the statute really isn’t much of a change from current law, it will now be codified in the statute.

Changing laws bring a change of environment — an environment that offers more options, more excitement and more creativity. So be a little more adventurous the next time you go for a drink; the bars aren’t what they used to be.

Stacy Kula is an attorney at Stoll Keenon Ogden PLLC and focuses her practice on ABC and hospitality laws. She is a member of the National Association of Alcoholic Beverage Licensing Attorneys (NAABLA) and the Academy of Hospitality Industry Attorneys (AHIA). She can be reached at stacy.kula@skofirm.com or (859)231-3054.

201 East Main Street, Suite 900 Lexington, Kentucky 40507 (859) 231-8780 | www.mmlk.com

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Business Lexington • April 26, 2013

15

Focus: Eateries

The staff of Alfalfa Restaurant in front of its 141 East Main St. location PHOTO BY EMILY MOSELEY

Four decades of Hoppin’ Johns Alfalfa Restaurant celebrates its 40th anniversary

By Charles Sebastian CONTRIBUTING WRITER

A

lfalfa Restaurant, which has been serving Lexingtonians consistently since 1973, will celebrate 40 years in business on April 28.

“We’ll open the doors around three in the afternoon, and go til about 10,” said Jim Happ, who has co-owned Alfalfa’s with his wife, Betsey Moses, since 2003. “We will be serving a lot of the traditional Alfalfa’s food, like the Hoppin’ John and our signature carrot cake.”

Alfalfa is tied for the second-oldest restaurant in Lexington, alongside Joe Bologna’s, and these two are surpassed only by Columbia’s. Happ is excited about the event, which will draw diners, friends and employees.

“Former owners will be coming from North Carolina, New York, Oregon and California, and there may be a few surprise visitors we don’t know about,” he said.

For many years, Alfalfa served aboveaverage, healthy and affordable dishes to the student body of the University of Kentucky campus, as well as for those conscientious

16

eaters who wanted something tasty and healthy. For 31 years, the restaurant thrived at its previous location on North Limestone, until the iconic eatery found a new home across from the downtown branch of the Lexington Public Library on Main Street, where it has been since 2004.

“We do things a bit dif ferently,” Happ said. “Lettuce, for instance — we don’t use it, and we use a great deal of cabbage instead. This tradition started in the 1970s, and Lexingtonians seem to like it still.”

Renowned photographer Guy Mendes will be on hand to take more of his wellknown FOA (Friends of Alfalfa) pictures on the celebration beginning at 4 p.m. on Sunday. Pat McNeese, who played at Alfalfa weekly for nine years, will be present to play with his new band, which includes Scott Stoess, Maggie Landers, T om Martin and Tripp Bratton. Devine Carama, a local hip hop artist, will be lending talents to the evening as well, along with one or two other as-yet-undisclosed acts.

“Nothing’s really changed,” Happ said.

“The food is still prepared from scratch, using

no canned goods; we’re medium-priced, so everyone has access; and we stay healthy with food like rice, beans and black-eyed peas.”

Helen Alexander, the dinner sauté cook and cookie baker, has been with Alfalfa for 24 years. She started cooking at age 10 under the guidance of her mother, who she describes as “a fantastic cook.”

“My mother was known for being the best cook in Central City. I would start the beans and cornbread while she was at work, and she would come home and finish the meal. I still make the flour for the chicken the way she taught me, 50 years later ,” Alexander said.

Erik May thought he wouldn’t last a day working at Alfalfa. Even though his culinary tastes were more about Burger Chef and McDonald’s, friends pressured him to apply for a job, but “I didn’t want to because I was a punk and didn’t want to hang around with a bunch of hippies,” May said.

What’s the secret to the Alfalfa salads?

“The dressings,” May said. “I follow the recipes exactly as they were at the beginning, so they’re as consistent as possible.

Business Lexington • April 26, 2013

The house vinaigrette is the most popular , with miso and blue cheese dressing following close behind. Miso dressing is one of those dressings that, once you acquire a taste for it, you can’t give it up.”

Tom Martin is the resident bread and dessert man.

“It is a fun handcraft, and I enjoy reading baking books from the library and trying out techniques,” he said. “I have always been given a free hand. That, and being able to read audio books while I work, is why I’m still at Alfalfa after 33 years.”

Alfalfa has always prided itself on being plugged into the community, holding monthly poetry slams downtown and keeping most plates under $10. The restaurant is open to the idea of having other community events as well. Weekdays sees them open for lunch from 11 a.m. to 2 p.m., and the restaurant is open for dinner W ednesday through Saturday from 5:30 p.m. to 9 p.m. Brunch is held from 9 a.m. to 2 p.m. on the weekends.

Check the restaurant out online at www.alfalfarestaurant.com, or call (859)2530014 with any questions.

Focus: Eateries

FARM-TO-RESTAURANT PLATE

Campaign to urge restaurants to buy local meats and produce is growing in central Kentucky

By Dan Dickson CONTRIBUTING WRITER

T

here’s a movement underway in Kentucky and elsewhere, focusing on something we all share — the basic need for food just about every day of our lives. This movement urges us as consumers to demand more locally produced foods in our grocery stores and restaurants. More people are joining the backlash against artificially produced food.

Sure, organic food not mass-produced by large corporations costs more, but those who have tasted the difference believe in efforts to bring fresh far m products to more people of all incomes.

“The main reason is once people make that farm-to-table connection, whether it’s personal or through restaurants, they realize there’s quality when people take close care in raising food,” said Bob Perry, special projects manager for sustainable agriculture and food systems at the University of Kentucky.

“Once you taste that quality, most people will never go back to industrialized food.”

Perry, who came to UK in 2006, is what the dean of the Agriculture Department calls the “chef in residence.” He’s been a professional chef for 25 years with such operations as private yachts, steamboats, high-speed ferries, trains and restaurants that don't move.

He also does food consulting. He once was food director for Kentucky State Parks.

“Most restaurants get their food from a broad purveyor. These companies carry everything from food to cleaning chemicals to tableware,” said Perry. “Y ou can get almost anything from these companies. You’d be hard-pressed to find out which far m the food came from. There’s almost no way to know. It’s not intentional; that’s just the way the system has evolved.”

In the farm-to-table movement, Perry is trying to put a face with the food.

“We are very blessed with a strong local food movement, like the Lexington Farmer’s Market [founded 1975] and Good Foods CoOp [founded 1973], among others,” he said.

Perry calls the movement a threelegged stool involving society, economics and ecology.

“When you’re buying local, no matter on what scale, the money will tur n over in the community and foster further economic growth,” he said.

He describes this food as being grown in a way that does not harm the environment but enhances it.

“Pasture-raised meats, like cattle, pigs and sheep, that live from birth to death on pasture land with no artificial environments — you get some really high-quality products with that,” said Perry.

He relishes providing naturally raised chickens and their eggs, he said.

“They’re eating good feed, but also the

bugs and grubs and grasses outside,” he said. “The yolks from these chickens are extremely colorful — bright yellow or orange — and they have more depth of flavor.”

Several restaurants in Lexington, including Alfalfa’s, Table 310, Azur, Dudley’s on Short, Portofino and more, are providing fresh, locally produced, natural foods. Regionally, Heirloom and Holly Hill Inn in Midway, Ky., and Beaumont Inn in Harrodsburg, Ky., embrace the movement.

Some of that food comes from a special place in Garrard County.

“The difference in our product is how it’s raised. The animals are antibiotic, hor mone and steroid-free and come from grassbased agriculture,” explained Richard McAlister, founding partner in Marksbury Farm Market in Lancaster, Ky. It’s a USDA meat-processing plant and distribution center with a retail butcher market attached.

“The scale with which we do this is much smaller than most,” McAlister said. “We fit well for some farmers, but not for others.

That’s just part of the food business.”

An operation must make the grade to be affiliated with Marksbury. The company turns away farmers who don’t meet its standards.

“We buy products [animals] from farmers who raise it in the manner in which we ask.

We’re very careful. We have strong relationships with producers. They understand what we’re after and provide it,” said McAlister.

Marksbury is slowly capturing a greater percentage of the consumer market. For a lot of people, what Marksbury does is a different way of eating. Marksbury controls the quality and source.

“Customers [restaurants] buy from a business [like Marksbury] that buys from far mers and processes it the way we want it and then distributes it. It’s now a little easier for restaurants [to get food products],” he said.

McAlister said it’s not unusual for local restaurants in Lexington to list in their menus the source of their meats. Local far ms compete for the designation. It’s all good for the local economy.

McAlister said many lar ge food corporations still produce products of high quality, but not all of them do.

“Ultimately, it’s the consumer who makes that decision, or the chef or owner of the restaurant,” he concluded.

Perry, who has had his own French provencal bistro, “The Far mer’s Hall,” said more restaurant goers need to know about the food they order and often pay a high price for.

“People should ask restaurants the source of their foods and seek out restaurants that truly buy locally; then, as the adage goes, ‘A rising tide lifts more boats.’

The more food we buy locally, the more farms we support locally,” said Perry. “W e are helping ourselves, and besides, it tastes so good.”

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Business Lexington • April 26, 2013

17

Focus: Eateries

Business Lexington

From chopper to chopping The food truck as a career option

PRESENT THE BUSINESS LEXINGTON LEARNING SERIES

By Kristy Robinson Horine CONTRIBUTING WRITER

ROMANCE OR RUIN? MUSINGS ON THE FOOD BUSINESS

JUNE 27 - OPENING A FRANCHISE The allure of being self-employed with the security of a known brand is often the driver behind becoming a franchise owner.

However, doing good research and due diligence is crucial to having a successful operation. Learn from experts in the field from franchise owners and operators and those in the know.

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18

J

ason Noto didn’t grow up with the dream that one day he would operate a mobile food truck in order to provide for his family, yet that is exactly where he finds himself today, as owner and operator of Mia Nonni, a Lexington mobile food truck that offers a variety of Italian-American foods. Despite the hardships and uncertainty that often accompanies self-employment, Noto finds that Plan B is shaping up to be a worthy dream.

Noto grew up in Marlboro, N.Y. The son of a pilot, and the next generation of a long line of entrepreneurs, he found himself at a crossroads in 1994. One path led to a culinary institute because of his love of all things food and a desire to be a chef. The other path led to a potential aviation career with the Marine Corps.

Jason Noto decided to fly.

From 1994 to 2003, Noto enlisted with the Marines, completed boot camp in South Carolina and NOTO ended up as an instructor in Pensacola, Fla., with the rank of E-5, a ser geant. He briefly chased another dream for a year, building motorcycles, but found he missed his aviation career and began to look for a job in Kentucky, a state that was similar to his hometown of Marlboro.

He took a position with L3 Communications, which owned the primary contract working on CH 47 Chinook helicopters at Bluegrass Station. Over his eight-year career at Bluegrass Station, Noto saw the contract transferred to Boeing. And the changes didn’t stop there. By 2012, Noto was working as a manager , and Boeing began talk about hourly workforce reductions.

“I knew it was coming,” Noto said. “I knew there would eventually be cuts on those who were on salary. It’s all propor tional.”

With the possibility of having to place his feet on solid ground, Noto turned again to his dream of being a chef.

“There is a really nice place in Sadieville called The Mill that has a basement, a ground level and an upstairs for living space,” Noto said. “I thought we could finance it as residential, get a business loan to operate the mill part and call it a bistro. It would have to be a C-store [convenience store] at first.”

With help from the Small Business Association, Noto compiled a business plan including everything from possible menus, labor and raw materials costs, to a budget and financials. But the plan did not materialize due to price negotiation failure.

In the meantime, Noto’s father, Joe, had found a dif ferent kind of solution, in the form of a 2008 food truck sitting in a New York warehouse.

“It was bought by the union for some guys that worked in a remote site. He mentioned it to me, and I was not a fan. I wanted a brick-and-mortar business,” Noto said. “The Mill wasn’t available. The food truck was. And then I said yes.”

After a few phone calls, the food truck was on its way to Kentucky. Noto purchased a new truck to haul the trailer part of the food truck and within two weeks, he was ready to serve his first customers. But, as Noto discovered, owning a food truck is more complicated than it seems.

Business Lexington • April 26, 2013

Before he knew of the Bluegrass Food Truck Association, Noto did a lot of legwork on his own, securing inspections and per mits from the Lexington-Fayette Count y Health Department.

“The plumbing was wrong, so I had to spend right off the bat, as soon as I got it down here, $600 for a master plumber , changing inch-and-a-half pipe to two-inch,” Noto said. “And then we had the vent going out the side, and they wanted penetration through the roof.”

After the initial inspection in Fayette County and completion of the necessar y changes, Noto took the food truck to the Scott County Health Department for inspection and paid for his statewide mobile food truck permit, which cost roughly $150 and is good for one year.

“When I started in the fall, there was a 17-step process in place: An itinerant mer chant permit, a trip downtown to planning and zoning;,the building inspection unit, and then the IRS, and get a certificate of occupancy and bring all that back to the health department before I could set up,” Noto said.

“Even then, there is a 14/30 rule. I can only be in one spot for 14 days and then have to be gone from there for at least 30 days before I can go back. And there is a permit required for each establishment that costs $25.”

His true test was setting up in front o f Tempur-Pedic in December 2012. He secured permission from the company to offer breakfast and lunch to the employees, acquired the proper permits and went full out.

“I worked until 11 at night at Bluegrass Station. My family would do all the prepping.

I’d get home, get a couple hours of sleep, do breakfast and lunch at Tempur-Pedic. They’d take the trailer home, and I would go to work at Boeing,” Noto said. “But that week, I knew we could make it work.”

In February, Noto received his warn notice from Boeing, and he completed the last day of his aviation career on March 22.

“It is bittersweet. I am leaving a caree r and I know I could have just been out on the street if I had not prepared for it,” Noto said. “I had bookings. I had everything in place. It’s Plan B. It was designed this way.”

Noto said that running a food truck is tough, but he and his family are finding tha it suits them just fine. After almost two months of self-employment, Noto said his future looks brighter now than it did a fe w months ago. He runs his far m, grows his garden, takes care of livestock and is a member of Kentucky Proud and Homegrown by Heroes.

He has fallen into a r hythm of a fe w days here and a few days there, securing permits and lining up licensed food handlers, including his wife, Jessica, and his 14year-old daughter. He has bookings in advance and works on a rotation with other food trucks, going to such places as Country Boy’s Brewery, West Sixth Street Brewery, Grimes Mill and places in between. And he finds he is not nervous about not having a booking every night.

“That’s the beauty of it right now and that was kind of the point — to free me up to work on the far m, to be a better fathe r and husband and a better man in general,” Noto said.

As far as a brick-and-mortar restaurant, Noto said he still has that dream for one day in the future. But for now, he’s content flying with Plan B.

Focus: Eateries

A HOST OF POSSIBILITIES Village Host Pizza and Grill considers expansion options

By Dan Dickson

Californians like to say. T rommer tinkered with the menu. illage Host, a pizza restaurant concept “At the core of the V illage Host recipe based in California and replicated in is fresh pizza with fresh dough. That’s been Lexington, has established itself in a 40 years in the making. But we have an exdowntown location that proved dif ficult for panded menu, bar fare and a bigger salad previous restaurants, and now it is looking bar. We also serve breakfast on Saturday and to expand.

Sunday,” he added.

The Old Vine street address, for merly The restaurant expanded the number of home to a string of relatively short-lived trivia play nights it offers, will try some live concepts, has its challenges, V illage Host music on occasion and delivers more to Pizza and Grill owner Evan T rommer said, nearby businesses. but he has taken a few different approaches Based on its current success, the Lexingto attract new business to the heavily reno- ton version of Village Host may expand late vated 1930s-era building. As a result, the this year in the city and possibly across the restaurant celebrated its two-year anniver - region, Trommer said. sary in January.

“We really need to get into the suburbs, “A lot of people see us when we’re like out Tates Creek Road or to Hambur g. packed for UK games. W e became one of Those would be my first choices. W e want the places downtown to see a game,” Trom- to be closer to residential areas and become mer continued. “We have 35 TVs. But there a neighborhood pub,” Trommer said. are times when crowds aren’t drawn to our Trommer thinks his Lexington restaurant area and you have to find other ways to grab model is flexible. If he goes to a smaller business. A lot of businesses have failed town, he believes he could survive there by here, and here we are two years into it. We adjusting his model downward in size. But see the light at the end of the tunnel.” if he went into the Louisville or norther n The San Francisco Bay area native Kentucky/Cincinnati markets, he could also worked for Village Host as a teenager into ramp it up. his 20s in every imaginable job with the Trommer said the real late-night enter chain and was given special latitude by the tainment activity at restaurants, grills and owners to take the concept “back East,” as bars happens near Main and Broadway. Vil-

CONTRIBUTING WRITER

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ings left in high-visibility places such as Nicholasville Road and Hambur g, but he said there may be a few overlooked sites in the city. There’s also a certain amount o f saturation, with many casual dining and pizza concepts out there.

Village Host’s salad bar has become an unexpected hit. The company apparentl y found a need and a niche.

“A lot of younger -generation members have become more health conscious, cer tainly more so than has my generation,” he said. “Finding that younger demographic in a college setting could be a success for us.

Pairing us up with a college town would be a great way to go for us. W e really believe in the model and fully anticipate taking this company to a multi-unit level.”

Trommer said Lexington residents love to dine out, and competition is heavy. He cited downtown, for example, and the many new restaurants that open and close there, with another new concept restaurant coming in right behind them.

“You have many loyal diners who’ve been eating at the same place since the y were kids, [saying] ‘I’ve been going there for 20 years and I’m not changing,’” T rommer said. “Some people invite new dining experiences and try you, and if it’s their kind o f food, they love it.”

Sweet Blessings takes the cake to kids in need

By Tanya J. Tyler CONTRIBUTING WRITER

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lage Host isn’t too far from there but is on “an island,” as he puts it, because it’s not surrounded by other restaurant options. He added that downtown customers, especially younger ones, enjoy parking in one area and visiting several locations for food, drink and entertainment.

“I respect that. That’s what I’ll look for in the next neighbor hood or town: a spot more centrally located,” said Trommer. “The Hamburg area is that way, with a ton of choices. Many people want to stay in Hamburg to dine, and I don’t blame them. W e need to bring our operation to the people if we expect their business.”

Village Host must also stick with its target demographic. While it doesn’t of fer the most value-conscious menu items, it believes it presents a premium product. Knowing that, Chris Irvin, general manager at V illage Host, said the company will search for communities with people who have more disposable income to enjoy V illage Host’s product.

“You want a place with high visibility.

You need people to drive by and say ‘What’s that?’ Convenience is important to. It may have good visibility, but if it’s hard to drive into and out of, you may have to pass on it,” Irvin said.

Irvin agreed there aren’t many open-

he mission of Sweet Blessings is a piece of cake. Literally. Ashley Gann, founder and executive director of the not-for-profit organization, believes every child deserves to have a cake for his or her birthday. To fulfill this mission, Gann and a group of volunteers gather every Monday at First Christian Church (Disciples of Christ) in Frankfort and every T uesday at Maxwell Street Presbyterian Church in Lexington to bake and decorate cakes that will be delivered to local children, ages 5 to 14 years, who live in poverty or are experiencing a life-threatening illness.

The idea for Sweet Blessings came to Gann rather like an unbaked cake — feelings and unformed ideas were the batter; research into other similar or ganizations and learning about decorating was the baking stage; and hearing her pastor talk about outreach efforts in downtown Lexington was the icing on the cake.

Although she had been thinking about going back to school to work on her doctorate in public health, Gann felt something was telling her to do something different.

“I was really stressed out about the whole process — who wants to write a dissertation anyway?” she said.

Well, “stressed” spelled backward is “desserts,” and the idea came to her.

“I thought, ‘I’ll make cakes!’” she recalled.

“It was one of those moments in life that you never forget, because it was just so weird.”

She had been praying for direction for several years, but she didn’t know where this “cake thing” would take her.

“I’ve always been kind of crafty and

liked to play around and create stuf f, but I had never been a baker ,” she said. So she took a job at a cake shop during the wedding season to learn some skills.

“It wasn’t long till I really felt God telling me to spend more time making a difference and less time making a living,” she said.

She learned about other or ganizations that helped people find bakers who would make a cake for an ill child, but she wanted to do something more hands-on than simply maintaining a database.

“That’s when it really hit me that children who are sick are not the only children living in crisis,” Gann said. “Children living in poverty have their own kind of crisis every day. They also miss out on that opportunity on their birthdays to really be celebrated for who they are. Most of the time that is because of the financial stress on the family.”

Gann decided to rise to the occasion with Sweet Blessings. She delivered its first cake in February 2011. She now works with several referral sources, such as social workers and school counselors, to find children who need Sweet Blessings.

The most important aspect of Sweet Blessings is discovering the individual child’s likes and interests — even their favorite colors. This information has led to the creation of cakes with super hero, movie and sports themes, and to singular cakes such as one that reflected a child’s interest in the Titanic and another’s desire to become a doctor.

“Whatever that child likes, that’s what they’re going to get on their cake,” Gann said.

A personalized birthday card with a Bible verse accompanies every cake, which a volunteer prays over before boxing it up

for delivery. The referral source takes the cake to the child; Gann and her volunteer bakers rarely do so.

“If we were there, it would be like, ‘Oh, you made the cake,’ and it’s not about us,” Gann said. “We’re able to keep it all about the child.”

Sweet Blessings creates about 25 cakes a week. The volunteer bakers and decorators run the gamut from high-school students to retirees. Having a baking or cake-decorating background is not necessary.

“Most of our volunteers have never decorated before they started coming to help,” Gann said. “We train them when they walk in the door.”

Children living in poverty have their own kind of crisis every day. They also miss out on that opportunity on their birthdays to really be celebrated for who they are. Most of the time that is because of the financial stress on the family.”

– ASHLEY GANN, FOUNDER AND EXECUTIVE DIRECTOR OF SWEET BLESSINGS

Business Lexington • April 26, 2013

That’s what happened with Allee Bolton, who heard about Sweet Blessings at church and thought it sounded “amazingly fun.”

“I’d never done any decorating before,” she said. “You slowly learn all the little tricks.”

Connie Malone has been working with Gann almost from the very beginning. A former prosecutor who handled numerous child-welfare cases, Malone says volunteer ing with Sweet Blessings combines two o f her greatest interests: children and baking.

Like many others, she learned decorating by doing.

“I had never touched fondant before, never done any decorating,” she said. “I’ve learned it all from scratch. Ashley is a wonderful teacher.”

Malone especially likes the group o f people Gann has brought together to make the cakes.

“I’ve met a wonder ful cross-section of people from the community,” she said.

“We’ve gotten to be like a family.”

That family feeling will be evident on Saturday, May 5, when Sweet Blessings will hold its second annual Fondant 5K at Keeneland. The event features a 5K and a one-mile cake walk. Sponsors include Blue Bell Creameries and Red Head Custom Cakes, which will provide cupcakes, because “you can’t have ice cream without having cake to go with it,” Gann said.

Gann feels blessed to be a blessing to others through Sweet Blessings.

“It’s really what I feel like I am supposed to be doing with my life right now,” she said For more infor mation and to see a gallery of Sweet Blessings’ creations, or to register for the Fondant 5K, visit www.sweetblessingscakes.org.

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Left to right, Mama Seeds owners Michelle Bennett, Megan Winfield and Anne Rust PHOTO BY MAGNUS LINDQUIST

MAMA SEEDS PLANTED Lexington-based business aims to help grow new mamas across the nation

By Abby Laub

She added that participating in fitness and educational classes at Baby Moon, he business of helping expectant and which has been open since 2004, during and new mamas is a serious one for a group after her pregnancy “really transfor med her of hardworking Lexington moms. experience.”

Michelle Bennett, a full-time pediatrician; “And Michelle has a similar backMegan Winfield, a full-time software project ground,” she said. “We actually met breastmanager; and Anne Rust, a full-time business feeding at a party. Both of us were on a owner, all are married with two children couch, nursing at the same time, and our baeach. In their almost nonexistent free time, bies were almost exactly the same age. W e the trio recently launched Mama Seeds. got to talking, and we found out we had a “If you e-mail this group at 1 a.m., you common connection to Baby Moon.” almost always get a quick response,” said After months of hard work, the trio Winfield, 36, about the Mama Seeds owners’ combined their expertise with Mama Seeds crazy schedules. and entered the marketplace in February.

Created to “empower the moder n “We felt like fitness and yoga and those mama with strength, flexibility, support and types of support classes are good places to inspiration from mama experts who’ve been start,” Winfield said, adding that mathere,” Mama Seeds was a concept that un- maseeds.com will be almost like a virtual exfolded after more than two years of planning perience of Baby Moon — a community for among the three women. Rust, 43, is owner women to talk about their own experiences, of Lexington’s Baby Moon. She needed the a collection of well-researched infor mation help of Winfield and Bennett, 40, to get out from experts, mama journals, a multitude of her message of encouragement and educa- videos on topics like infant massage and pretion to moms around the country and the natal yoga, and products that the three world. founders thought were particularly helpful in “Anne and I had been talking for a long their own mothering experiences. time about how what she does is so unique “It’s an easy entry point for mamas and to Lexington, and Michelle and I had been something that they might be doing anyway, talking for a long time about how it should but might not be able to do as much as they be more available,” Winfield explained. “So want to,” Rust said. “We hope to expand into all three of us got together and decided that, a lot of online support classes, eventually between the three of us, we had the skills having birth education classes, breastfeeding and the know-how to do it. So, doing what education classes — all online, all videos.” moms do, we started meeting at 8 p.m. at For $7.95 per month, members at manight on weeknights.” maseeds.com receive advertisement-free

CONTRIBUTING WRITER

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benefits, but the group acknowledged that cutting through the maze of free online information will be challenging.

“We felt like there was a lot of stuff out there, but we see ourselves as curators of what is the best out there,” W infield said.

“We are really careful about information that we put on our website, probably to a point of fault.”

“We’re going to need to get less careful,” Rust said with a laugh, as they work to regularly update the website and blog.

The group also puts effort into maintaining their video-production quality, and having a pediatrician on board af fords the group more medical credibility for moms all the way from pregnancy through the infant stage.

Bennett said she often serves as fact checker.

“We are trying to keep, from a medical perspective, the infor mation that we are posting valid and up to date,” she said. “We really do check our facts very thoroughly.”

That is helpful in an age of online “data dumping,” as Rust called it.

“Pregnant women suffer from information overload,” she said, adding that Mama Seeds provides more streamlined infor mation from like-minded women.

Bennett added, “We give specific examples of what brands we like, since we want to save new mamas searching online at one in the morning to figure out what the best product is.”

Also, Mama Seeds is launching a printables section, with hospital checklists, questions to ask doctors, and other prenatal

Business Lexington • April 26, 2013

organization must-haves.

Each of the women have unique, and sometimes challenging, birth stories. “[When] I had my son, I had a less than desirable experience, where afterward I thought that every single thing I lear ned in medical school was done to me in the process of delivering my child,” she said, adding that her perspective as a pediatrician changed since becoming a mother.

“I realized ‘Oh my God, I’ve been lying to mothers all these years as a pediatrician,’” she said with a laugh. “Once you do it yourself, you realize how hard it is and ever y child is different.”

And though her background is in technology and website design, W infield has been a strong advocate and spokeswoman for the cause of empowering women in the birthing process.

“I felt like when I was going to Bab y Moon and when I was pregnant, that process was really transformative,” she said.

“I wanted to tell everybody everything I have learned. I just felt like, ‘How come everybody doesn’t know this and how can I tell them?’ ... So Mama Seeds was a way for me to combine what I’m good at with that information that I just thought I needed to shout from the rooftops.”

Eventually the trio would like to expand its video offerings, offer Mama Seeds retreats and open Mama Seeds franchises that would follow a model similar to Baby Moon and train Mama Seeds-certified educators and fitness instructors.

PARTINGTHOUGHTS I

Chuck Creacy Publisher Chris Eddie Publisher Tom Martin Editor in Chief Susan Baniak Features Editor

TOMORROW’S WRITERS, TODAY

really had no idea what I would encounter earlier this year when I was invited by SCAPA creative writing teacher Andrea Stang to meet and chat with her class. In this age of Twitter and Internet-driven abandonment of time-honored standards for this often perplexing language of ours, my expectations were somewhat subdued as I made my way to Mrs. Stang’s classroom on the Lafayette High School campus.

These would be the writers of tomorrow —

the ones who will infor m, enlighten, challenge and entertain my grandchildren. So on both professional and personal levels, it felt as though something was at stake. How, as 7th graders in 2013, has their immersion in a digital, online world influenced their critical thinking and writing skills?

As it turned out, the hour flew by far too quickly. These were bright, engaging young minds. They were not in the least hesitant to pose all sorts of intelligent ques-

tions about the field of journalism.

And a few indicated that they would like to test the skills they had been developing in Mrs. Stang’s classroom.

Months passed and one day recently, I received an email from Mrs. Stang. Attached were articles by some of her students, offered for our consideration. Creative writing students Avery Logsdon and Kasey Fields each had chosen a local business to profile. W e have opted to include their work on our Part-

ing Thoughts page, as personal observations and perspectives on local business from our community’s next generation of writers.

We hope that by publishing these works, these and other aspiring young writers and journalists are encouraged to continue working to find their voices and hone their craft so that they, too, may someday see their efforts realized in print.

- TOM MARTIN, EDITOR IN CHIEF

John’s Run/Walk Shop: Not just a place to buy shoes

By Kasey Fields

called on a good friend, Jim Johnson. Johnson had never worked in retail, but he was a here’s something special about John’s runner and gladly accepted the challenge.

Run/Walk Shop. Maybe it’s the smile Today, John’s employs 30 workers, a customer receives when walking most of whom have been there for more through the door, or maybe it’s the broad se- than ten years, with a few even hitting the lection of running apparel. What really sets 20-year mark.

John’s apart is their mission to not only help The store has also branched out to inthe customer find their soul mate in shoe clude four different locations. Recently, they form, but to also supply answers to any run- opened a new Run/Walk Shop in Palomar ning-related question he or she may have.

Center.

Unlike many sports supply stores, Over the years, John’s has seen interest John’s places an emphasis on customer serv- in marathons and long-distance running ice. Customers come seeking a friendly, run- grow. The shop owner has also seen a shift ning guru, and that’s just what the shop in his customer base from predominantly strives to provide. male to 60 percent female.

Established in 1978, John’s Run/W alk Although John’s isn’t planning to extend shop was founded on a dream. John its focus to include additional sports, the Sensenig, the entrepreneur behind John’s store maintains broad appeal. People come Run/Walk Shop, believed Lexington was in in looking for all kinds of shoes from racing need of a running shop. Thus, the shop was flats to training shoes to shoes that will stay born. comfortable throughout a long day of work.

As the store’s popularity grew, Sensenig John’s Run/Walk Shop has survived and needed to add management staff. In 2001, he grown in times when many people go on-

GUEST WRITER

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line to shop, due in large part to its commitment to customer service. Most of John’s employees are runners or cyclists, so they are able to answer questions with the kind of knowledge only someone with experience could have. John’s central focus is really on customer satisfaction, and the staff strives to build a relationship with every customer that walks into the shop.

“It’s not just selling them shoes. It’s helping them get started exercising, especially running,” Johnson said. “If you come in here, we can form a relationship with you — same thing with some of the races we do.”

It’s about of fering help beyond just footwear. Frequent, retur ning customers come to John’s from as far away as Somerset.

John’s dedication to its customers has allowed the company to surpass the lifetimes of most running shops, staying open for 35 years.

John’s Run/Walk Shop is also committed to helping out in the community. “W e feel it’s so important to help people,” Johnson said.

John’s Run/Walk Shop holds the Iron Horse Half Marathon annually to benefit the Woodford Humane Society and the City of Midway Charities. In addition, its employees routinely speak at the YMCA and at local running groups like “T eam and Training,” which raises money for leukemia research.

John’s also works with the University of Kentucky to of fer free clinics on running topics like injuries and training.

“The important things we do are the customer service and being a big part of the local running community and a resource for people who exercise,” Johnson said. “W e want to be seen as a resource not just for running but also for being healthy.”

It’s this philosophy that makes John’s customers feel it is far from just a business. They feel there’s a heart to it. The staf f strives to make it a place that doesn’t just sell products but also promotes running and serves as a community resource. At John’s, the mission is to answer every runner’s questions — and fit them with the perfect shoe along the way.

Billy’s Bar-B-Q serves up almost 40 years of local flavor

By Avery Logsdon GUEST WRITER

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he home of Henry Clay, Keeneland and Memorial Coliseum are all signs that you’re in Lexington. Lexingtonians know all of these of f the top of their heads, and many are also familiar with Billy’s Bar-B-Q. This barbecue restaurant has been running for nearly 40 years, and shows no signs of slowing down.

Owner and manager of the restaurant, Bob Stubblefield, a native of wester n Kentucky, has been running Billy’s since 1978.

Stubblefield and his for mer partner, Billy Parham, were pioneers to Lexington barbecue.

“Not many people in Lexington knew about barbecue,” Stubblefield said. “[It was] a cuisine that was mainly a southeaster n, flatland kind of food.”

The diner was for merly an old service station that was adapted into a restaurant and plastered with pictures. Among the many things on all the walls, Stubblefield’s favorite is probably the fisher man hall of shame, a compilation of pictures sent from his friends and customers, sporting the big fish they have caught, some weighing more than 90 pounds. Stubblefield also has a line of pictures near the ceiling of celebrities he has served, including BB King, John Lee

Hooker, Waylon Jennings and Greg Allman.

Stubblefield began his entrepreneurial journey with partner Parham, also from western Kentucky, who was the namesake for the restaurant. Western Kentucky, in Stubblefield’s words, was the “Barbecue Capitol of Kentucky.” As Stubblefield began to migrate toward Lexington, so did barbecue.

When he was a kid, one of his friend’s parents taught him to barbecue, and then it all began. Before Billy’s, apart from waiting tables and making some food, Stubblefield didn’t have much background in the business. That didn’t stop him from co-starting Billy’s.

Not only is Billy’s one of the original

Business Lexington • April 26, 2013

barbecue places in Lexington, but it has also been recognized frequently for its quality over the years. Billy’s has won the Reader’s Choice Award for best barbecue in the Herald-Leader five years in a row, and also in Ace Weekly, until the magazine stopped offering that award.

Though Stubblefield is proud that he owns a longstanding barbecue restaurant, he said that it’s something he has to keep working at every day.

“Nothing is certain in life, and it’s definitely that way in business,” he said. “W e have to keep at it every day, in order to keep selling food.”

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CONVENTIONS April 20 - 29 World of Coal Ash, WOCA 2013 at the Lexington Center and Rupp Arena. 850 people expected.

April 23 – 26 Kentucky Prosecutors Advisory Council, Kentucky victim assistance 2013 annual conference at the Clarion Hotel.

750 people expected.

April 24 – 28 Kentucky Optometric Association, 2013 Annual Spring Congress at the Hyatt Regency Lexington. 570 people expected.

April 27 – May 5 Coal Prep 2013 at the Lexington Center and Rupp Arena with rooms at various hotels around the city. 3,200 people expected.

April 30 – May 3 University of Kentucky College of Law, 2013 National Conference on Equine Law at the Hilton Lexington Suites. 195 people expected.

May 3 – 5 Benevolent and Protective Order of the Elks of the USA, 93rd Annual Elks National Bowling Tournament with rooms at the Clarion Hotel. 2,800 people expected.

May 8 – 10 Kentucky Hospital Association, 2013 Annual Conference at the Hyatt Regency Lexington. 425 people expected.

tion, 201 East Main Suite 510 (Chase Tower Building Owners LLC), $127,474.

Alliance Retail Construction, 3401 Nicholasville Road Suite 322 (Yankee Candle), $75,000.

Management Resource Systems Inc, retail sales remodeling, 161 Lexington Green Circle Suite A16 (Chico’s), $211,000.

COMMERCIAL BUILDING PERMITS

NEW BUSINESS LICENSES

Deerwood Companies LLC, remodeling recreational facility, 301 East Vine Suites 130, 160 and 180 (Deerwood Vine Street LLC), $250,000.

Atchison-Heller Construction, condo, 3526 Rabbits Foot Trail, 11,000 sq.ft., $800,000.

Hopkins Building, general warehouse, 154 South Forbes Road, 7,472 sq.ft., $175,000.

Renier Construction Corp, remodel general office, 125 Rojay Drive (Courtesy Acura), $1,000,000.

Hartson Inc, remodel general business office, 1412 North Broadway, $1,200.

WDS Construction Inc, retail sales remodeling, 3645 Nicholasville Road (Dicks Sporting Goods), $200,000.

Koller Warner Kimbrough Construction, 201 East Main Suite 550 (Chase Tower Building Owners LLC), $40,100.

Koller Warner Kimbrough Construction, 201 East Main Suite 520 (Chase Tower Building Owners LLC), $67,958.

Koller Warner Kimbrough Construction, 201 East Main Suite 530 (Chase Tower Building Owners LLC), $67,114.

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22

Antiques | Ann Coleman LLC, 4848 Lexington Road.

Artist | Owned by Luella Pavey, 215 Rand Avenue.

Attorney | Owned by Mullins, Kris D, 859-233-2700.

Auto Detailing | Steam Solo, owned by Markeith Campbell, 2700 Ella Rae Court, 614-402-5909.

Auto Sales | Owned by Stephen R Hayibor, 4070 Victoria Way 55, 859-4574654.

Auto-Mower Sales | Lawnbott Of Central Ky, owned by Matthew S Eubank, 3008 Crab Apple Ct., Lexington, Ky. Banking | Kentucky Bancshares, owned

by Louis Prichard, 360 E Vine Street, Lexington, Ky., 859-988-1409.

Building Maintenance | Owned by Klinglesmith, Michael, 859-278-3638.

Book Pub Company | Gayle Howard Publishing, owned by Erin Jensen, 859537-7314.

Bookkeeping | Owned by Blair, Colby A, 859-576-2428.

Breeding Service | Top Quality Hedgehogs, owned by Susan Richie, 1589 Springfield Drive, 859-382-6018.

Bridge/Hwy Construction | Bush & Burchett Inc, owned by Joe A Burchett II, 606-874-9057.

Car Sales | Rc Auto Inc, owned by Ramesh Patel, 859-294-5560.

Case Management | Owned by Leah W Royalty, 111 Castle Heights Drive.

Cdl Trainer | Owned by Philip W Littrell, 482 Shaftsbury Road, 859-351-8217.

Child Care | Owned by Charlene Parker, 1712 Elverton.

Child Care Center | Smart Beez Learning Cent, owned by Lina Obdelmoti, 435 Southland Drive, 859-351-7731.

Clergy | Owned by Christopher R Lind, 521 Folkstone Drive.

Computer Sales/Service | Net Technologies Inc, owned by Edward J Ferguson, 210 Colonial Drive, Versailles, Ky. Concrete | Owned by Nucholas Hernandez Soto, 5000 Bryan Station Road 49, 859-559-2343.

Concrete Construction | Owned by Clemente Orozco-Martinez, 344 Nelson Avenue.

Construction | Reynolds Hart Constructi, owned by Reynolds T Hart, 3425 Overbrook Fountain.

Construction | Owned by Ian Scott, 1920 Alexandria Drive.

Consultant | Bluegrass Tech Design, owned by Steven Komplin, 2201 Escondida Way, 859-699-9219.

Consulting | B & K Technologies, owned by Benjamin Marrico, 754 Della Drive, Lexington, Ky. Consulting | Integrity Realty, owned by Wayne T Ebersohl, 1939 Williamsburg Road.

Consulting And Design | Owned by Gwendel L Johnson, 1205 Monroe Avenue.

Consulting/Interior Desig | Maple Costal LLC, owned by Hannah Maple, 120 W Third Street, 859-576-6536.

Contract/Storage | Owned by Robert Ziegler, 121 James Court.

Cpa | Owned by Deborah R Waggoner, 785 Rambling Creek Road, 859-2216707.

Dental Consulting | Owned by James C Cecil, 2109 Leafland Place, 859-2719864.

Dental Practice | The Smile Willow Oak, owned by Su T Kang, 3700 Willow Ridge Rd., Lexington, Ky., 859-2235909.

Design Build Construction | Level 5 LLC, owned by J F Kassler, 2000 Riveredge Pkwy., 100, 404-761-0008.

Design Illustration | Yetsirah Co., owned by Jason M Myers, 937-8480747.

Designer | Brown, Randolph LLC, owned by Macon R Brown, 917-3610174.

Distribution | Victory Supply, owned by Kathleen Trommer, 838 E High Street, 260, 859-266-1031.

Drywall & Plaster Repair | Scott County Wall, owned by Robert Van Horn, 121 Thistle Way, 859-321-2652.

Ecommerce Store | Zimmzang.Com, owned by Richard Burke, 1143 Brock Mcvey Drive, 888-400-9264.

Editor | Owned by Thompson, Jacquelyn S, 859-857-2962.

Electrical Contractor | National Lighting Electr, owned by Don Verkuylin, 920898-2601.

Electrical Contractor | Jeff Hall Electric Inc, owned by Jeff Hall, PO Box 212,

812-865-4020.

Electrical Installation | Proven Controls LLC, 437 Newbury Way. Employee Leasing (Peo) | Alcott Hr Group LLC, owned by Louis Basso, 631-420-0100.

Exercise Rider | Owned by Kristin R Fischer, 315 Desha Road, 717-891-9662.

Food & Fitness Service | Owned by Sylvia J Rose, 648 Rolling Creek Lane.

Food Sales | SRO Cafe, owned by Macon Brown, 123 W Sixth Street, 917-361-0174.

Gas/Food | EFHS LLC, 1907 Plaudit Place.

General Contractor | Owned by Johnny Spencer, 612 Longview Drive, 859553-9312.

General Contractor | Wds Construction Inc, owned by Ben Westra, 111 Rowell Street, 920-356-1255.

Gold Sales | Owned by Charles F Fluker, 2212 Market Garden Lane.

Graphic Artist | Owned by Theresa M Carroll, 3650 Tates Creek Road.

Grocery | Calzada Enterprises Inc, owned by Esparanza Hernandez, 1424 Alexandria Drive, 859-367-0499.

Gym/Fitness | Man O War Crossfit Inc, owned by Dallas Robinson, 3644 Boston Road, 859-296-9819.

Health Care | Owned by Cindy A Hendren, 4732 Inman Drive.

Helicopter Technician | Owned by Nathan L Scott, 16408 E Alameda Place.

Hormone Replacement | Legacy Medical Centers, 2285 Executive Drive, Ste..

100, 757-868-0086.

Horse Breeding | Tkcc Holding LLC, 567 Muir Station Road.

Household Employee | Owned by Patton, Mary E, 832-457-5122.

Insurance | Cumberland Surety Inc, owned by William L Admas, 340 S Broadway, Ste. 100, 859-254-8622.

Insurance Premium Tax | General Sec Nat'l Insurance, 212-480-1900.

Insurance Sales | Old Colony Finan Svc, owned by L Nick Strong, 859-2553355.

Insurance Sales | Owned by Gregory Scott, 240 Kingsway Drive.

Internet Sales | Horsepharm.Com LLC, owned by Kbc International, 859-2539688.

Investment Service | Owned by Stricklin, Joseph T, 859-351-2948.

Janitorial | Cleaning Services Of Ky, owned by Francisca Jordan-Tarango, 859-543-1322.

Janitorial | Owned by Jaclyn O Davis, 181 Northwood Drive.

Janitorial | Owned by Yue Liu, 4009 Downy Creek, 859-361-7697.

Law | Rock Law Group, owned by Sam Rock, 710 E Main Street, Lexington, Ky., 859-259-1000.

Law Firm | Lovely & Lovely Pllc, owned

by David T Lovely, 859-357-0642.

Law Office/Atty | Owned by Szczygielski, Thomas P, 859-321-1822.

Legal Svc | Hare Wynn Newell , owned

by Matthew C Minner, 200 W Vine St., Ste. 700 Lexington, Ky., 859-5502900.

Loan Production Office | South Central Bank Inc, owned by Owen Lambert, 547 Euclid Avenue, 270-651-7466.

Magazine Publisher | Mour Magazine, owned by Margaret Christensen, 859254-4427.

Management | Owned by Kermit P Dixon, 2466 Plumtree Court.

Mason | Landmark Masonry, owned by Dustin Layman, PO Box 23156, 859519-9668.

Massage | Owned by Klinglesmith, Stacey, 859-278-3638.

Mattress Sales | Mattress Plus, owned

by Jackie Johnson, 1263 E New Circle Rd., Lexington, Ky., 859-309-2182.

Medical Equipment Sales | Rehab Medical Inc, owned by Patrick Mcginley, 317-813-0205.

Medical Equipment Service | Stevens Moon & Associate, owned by Louis Moon, 2782 Lumberjack Drive, 877844-3348.

Medical Sales | Mizuho Orthopedic System, owned by Steve Lamb, 30031 Ahern Avenue, 510-429-1500.

Management Student Housing Apartments | Vertex Student Housing Management, owned by Texla Housing Partners, 845 Red Mile Rd Lexington, Ky., 337-234-7142.

Mining Consultant | Newbridge Services Inc, owned by William L Adams, 340 S Broadway Ste. 100, 859-2548622.

Mobile Food Vendor | Mia Nonni LLC, owned by Jason Noto, 1590 Indian Creek Road, 859-542-7300.

Nail Salon | Nail Passion, owned by Khana Nguyen, 1300 W Tiverton Way, 859-536-8171.

Nail Technician | Owned by Lay Keng, 419 Saffell Street.

Newspaper Subscriptions | Owned by John Diello, 161 S Eagle Creek Drive.

Online Retail | Baby Bloomers LLC, owned by Joshua D Covington, 380 Kelli Rose Way, 859-727-8861.

Painting | Owned by Berverly Moberly, 60 Herons Landing.

Business Lexington • April 26, 2013

Painting | Owned by Sergey Pigulko, 859-797-3454.

Painting Service | Hagans Painting Service, 304 Bassett Avenue.

Pediatric Therapy | Colson Pediatric Therapy, owned by Kelly Colson, 502644-1940.

Personal Trainer | Owned by Dennis D Smith, 144 Greenway Lane, 859-5098164.

Pharmacies | Norton Pharmacy, owned

by James Norton, 3587 Briarpatch, 859-338-9851.

Photography | Owned by Brandon Mason, 131 Regency Point Path.

Plumbing/Hvac | Walker Mechanical, owned by Charles J Schutz, 1400 W Jefferson Street, 502-636-0002.

Public Charity | Richie Ministries, owned by Gary Richie, 1589 S Pringfield Drive, 859-492-1444.

Publishing | Tipaloo Publishing, owned

by Julia L Wilson, 945 National Avenue, 859-317-8569.

Radiologist | Owned by Rose Marie Hackett, 248 S Hanover St., Lexington, Ky. Real Estate | Courtyards University Of, 845 Red Mile Road, 859-258-2039.

Real Estate | Legacy Property Holdings, owned by John Richard, 989 Governors Lane.

Real Estate | Owned by Nicholas M Moore, 721 Edgewater Drive.

Real Estate | Owned by Cornelius Reed Jr, 2632 Old Rosebud Road.

Real Estate | The Lexington LLC, 431 Ridgeway Road.

Real Estate | Owned by Jane C Trent, 134 E Main Street, 502-535-4545.

Real Estate | West Side Properties LLC, owned by Joseph E Brumley, 1021 Turkey Foot Road, 859-514-2197.

Real Estate Appraiser | Owned by Robert C James III, 5450 James Lane, 859-351-9651.

Realtor | Owned by Allnutt, Aaron, 859-285-0614.

Realtor | Owned by Schuetz, Chris, 859-327-9544.

Realtor | Owned by Thomas Wagner, 3110 Lamar Drive, 859-388-4029.

Recreational | Owned by Hunter Porter, 2396 Woodfield Circle.

Rental | Ballantrae Farm LLC, PO Box 4216 Midway, Ky. Rental | Owned by Mike Johnson, 10 Fairway Drive, 859-986-1837.

Rental Real Estate | Switco Iii LLC, owned by Ronald C Switzer, 859-2235353.

Rental Real Estate | Turf Development LLC, owned by Ronald C Switzer, 811 Corporate Dr., Lexington, Ky., 859223-5353.

Repair Service | Ccc Auto & Motorcycle, owned by Christopher Caudill, 319 Given Avenue, 859-494-5986.

Restaurant | Eat Lexington, owned by Emilee Sierp, 130 W Tiverton, 859523-5500.

Restaurant | Owned by James Kearney, 891 Georgetown Street, 859-3680303.

Restaurant | Sportsman Restaurant, owned by Johnny Shipley, 859-4219097.

Retail | Owned by Dawn M Bailey, 1813 Mckinney Lane.

Retail | Owned by Patricia M Pasquarello, 4204 Watertrace Drive.

Retail Business | Owned by Nelson Faris, 902 Edgemont Drove, 859-9875137.

Retail Pharmacy | Tpn Lexington LLC, owned by Daren White, 859-2772271.

Sales | Owned by Katherine Ginting, 1889 Courtland Drive.

Sales | Owned by Sarah Lanham, 4628 Fieldmoor Drive, 859-333-2317.

Sales | Owned by Jessica L Mcnamara, 3025 Cahrleston Gardens Blvd.

Security/Expert Witness | Owned by William D Fryer, 3908 Delaney Ferry Road.

Shoe Retail | B&B Safety Shoes , owned

by Brian Baker, 3232 Saxon Drive.

Silicon Recycling | Lexington Silicon LLC, owned by Cameron L Nichols, 951 Cooper Drive, 859-230-4262.

Software Development | New Global Systems For, owned by Li Zhang, 1500 Bull Lea Road, 214 B, 571-643-4945.

Software/Music | Owned by Malissa Sullivan, 921 Summerville Drive.

Tatoo Convention | Gforce Event Productions, owned by Shannon Gutierrez, 6400 S 1st, D, Austin, Texas, 512-363-6788.

Tattoo Parlor | Blotter Ink LLC, owned

by Sean Blotter, 201 Sutton Place, 859227-8456.

Taxi Cab | Owned by Yvonne Dewalt, 173 Northwood Drive.

Taxi Cab Operator | Owned by Renel Bien Aime, 2873 Bay Colony Lane.

Taxi Cab Service | Owned by Cecilia Sumpter, 2693 Jacquelyn Lane.

Temp Staffing | Davis Smith Inc, owned

by Christopher Cornett, 248-3544100.

Temp Staffing | Premier Staffing Source, owned by Myrna L Cooks, 301-3060774.

Therapist | Owned by Larry W Whorley,

853 Henderson Drive.

Tobacco Sales | Kaq International Inc, owned by Talal Waheed, 3130 Pimlico Pkwy., #125 Lexington, Ky., 201-8237181.

Tower Fabrication | Allstate Tower Inc, owned by Don Johnston, 232 Heilman Avenue, 270-830-8512.

Warehouse/Distribution | Jim Beam Brands Co, owned by Matthew John Shatlock, 1353 Baker Court, 502-8485287.

COMMERCIAL LOANS Key West Prop LLC from Peoples Exchange Bank for $48,450.

Farmer & Resch Dev LLC from Community Tr Bank Inc for $59,200.

Topolski Inc from Traditional Bank for $67,088.

K&V Investing LLC from Central Bank & Tr Co for $69,300.

Howard & Nash Communities LLC from Patchen Wilkes Realty LLC for $70,000.

Sagr Dev LLC from Traditional Bank for $75,750.

Elite Capital Ptnr LLC from Overley, Phillip for $80,000.

K&V Investing LLC from Central Bank & Tr Co for $90,400.

P & T Of Lex LLC from Cumberland Valley Natl Bank & Tr Co for $100,000.

Dailey Homes LLC from Whitaker Bank Inc for $108,000.

Turnberry Prop LLC from Republic Bank & Tr Co for $144,000.

Tri Ocean Holdings LLC from Bank Of Lex for $144,000.

Moveable Feast Lex Inc from Bank Of The Bluegrass for $152,644.

T & D Prop Inc from Traditional Bank for $180,278.

Eirecon LLC from Alliance Banking Co for $185,600.

Webb Beatty Homes LLC from Community Tr Bank Inc for $190,500.

Northern Green Apts LLC from Community Tr Bank Inc for $210,000.

Brandon Kinzer Inv LLC from Community Tr Bank Inc for $216,000.

Dkm Prop LLC from Central Bank & Tr Co for $248,000.

Erwin Enterprises LLC from Community Tr Bank Inc for $249,000.

Hacker Prop LLC from Bank Of Lex for $250,000.

Fairgrounds Dev LLC from Branch Banking & Tr Co for $250,000.

2050 Regency LLC from Farmers Natl Bank for $275,000.

Delong Est Dev LLC from PBI Bank Inc for $281,136.

Howard & Nash Communities LLC from Traditional Bank for $297,557.

Morris & Morris Real Est LLC from Citizens Commerce Natl Bank for $325,000.

Howard & Nash Communities LLC from Traditional Bank for $335,964.

C S Design Inc from Bank Of The Bluegrass for $340,000.

562 Short St., LLC from American Founders Bank Inc for $359,187.

Christal Enterprises LLC from Town Square Bank Inc for $360,000.

Bluegrass Country Prop LLC from Central Bank & Tr Co for $392,848.

Howard & Nash Communities LLC from Traditional Bank for $393,048.

Barton Creek Holdings Inc from Community Tr Bank Inc for $420,000.

Anderson Homes for Rent LLC from Community Tr Bank Inc for $429,350.

Delong Est Dev LLC from Bank Of Ky Inc for $515,000.

James T Nash Bldr Inc from Traditional Bank for $524,000.

Community Ventures Corp from Commonwealth Of Ky-Dept/Local Govn for $734,950.

Jefferson Davis Enterprises LLC from Community Ventures Corp for $873,000.

Shoppers Village Assoc LLC from Traditional Bank for $900,000.

Rml Constr Llp from Bank Of The Bluegrass for $1,000,000.

Southern Cross Dev Corp from Republic Bank & Tr Co for $1,000,000.

S B Lex LLC from Republic Bank & Tr Co for $1,400,000.

Bluegrass Real Est Ptnr LLC from Traditional Bank for $1,500,000.

Hope Ctr Inc from Commonwealth Of Ky-Dept/Local Govn for $1,644,000.

Ss Realty LLC from Farmers Natl Bank Of Danville for $1,870,200.

Lexington School Inc from Republic Bank & Tr Co for $2,100,000.

Dropping Bird #4 LLC from Citizens Commerce Natl Bank for $2,398,735.

Nilakantha LLC from First State Fin for $5,200,000.

Atchison Heller Constr Co LLC from Central Bank & Tr Co for $6,745,000.

Borges Torrealba Holdings Inc from JPMorgan Chase Bank Na for $6,750,000.

Thank you, Lexington!

Bingham McCutchen LLP has officially opened our Global Services Center in Lexington.

The list of people responsible is a long and impressive one. We especially want to thank: The state and local political leaders and economic development teams who cultivate a vibrant, diverse, business-friendly environment The business community that collaborates locally and competes globally The academic community that shares our firm’s commitment to lifelong learning The landlord, brokers, designers, architects, builders and craftspeople who helped provide a state-of-the-art workplace for us The team of consultants, advisers and vendors who helped guide us and stay on track The citizens of Lexington who opened their doors to us and made us feel instantly at home The dedicated Bingham employees, long-tenured and brand-new, who will make our Global Services Center a dynamic place to work for years to come

Thank you for your contributions to our shared success!

© 2013 Bingham McCutchen LLP