CHEVY CHASER MAGAZINE & SOUTHSIDER MAGAZINE DEC. 2020 COMBINED EDITION
&ss Kenwick Kitchen LOCAL PILOT’S BLOG IS INSPIRED BY HER LOVE OF COOKING, TRAVEL AND SPONTANEITY LOCALLY CRAFTED GIFT GUIDE GREYLINE STATION SET TO OPEN
E
very home is a masterpiece.
LD O S
LD O S
242 Chenault Rd.
$1,225,000
320 Kingsway Dr.
$875,000
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1212 Glen Crest
$599,000
LD O S
EW E N RIC P
3461 Lansdowne
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LEING SAND PE
$425,000
648 Cooper Dr.
1566 Tates Creek Rd.
304 Rosemont Garden
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EW E N RIC P
$425,000
LD O S
LD O S
3430 Simcoe Court
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LEING SAND PE
EW E N RIC P
411 West Third St.
1560 Tates Creek Rd.
$385,000
245 Irvine Rd.
$385,000
*The House at Rueil by Edouard Manet, used with permission. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates LLC. An Equal Opportunity Company. Equal Housing Opportunity. Each Office is independently owned and operated.
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Contents
Market Day
NOW TIME is the
BRACES
9
Opening day is within sight for GreyLine Station, North Lexington’s much anticipated public market
for
FREE CONSULTATION
CALL TEXT OR
www.wgmortho.com
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Jenkins & Morrow O ral
A Fresh Start
17
Kentucky’s first African American-owned distillery readies for first release
25
Nick S. Morrow, DMD
and
M axillOfacial S urgery
W. Scott Jenkins, DMD, MD
Matthew N. Gayheart, DMD, MD
Get On Board
Locally made charcuterie boards provide artistic, delectable displays for the holidays
A state-of-the-art facility focusing on compassionate patient care.
28
36
Notable Neighbor
On Our Table
How local pilot Kathryn Schick has found an outlet to share her love of cooking, travel and spontaneity
Bliss out with this homemade version of a popular coffee chain’s beloved seasonal treat
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Contributors Smiley Pete contributor Shannon Clinton (“Craveworthy,” page 7, “Get On Board,” page 25, and “Market Day,” page 9) is an Elizabethtown native who now lives in Lawrenceburg, Kentucky. A proud graduate of Western Kentucky University’s journalism program, she has been a full-time freelance writer for 21 years, for publications across the Southeast. She collects hot sauce and vintage Pyrex. Emily Giancarlo (photography for “Market Day” and “Notable Neighbor”) is a professional photographer based out of Lexington, Kentucky, specializing in lifestyle and commercial photography. For more information and images, visit www.emilygiancarlo.com. Mark Mahan is a Lexington native who became a full-time photographer in 2010. When asked what’s his favorite thing to shoot, his response is always, “Whatever is next.” He enjoys shooting a wide variety of subjects, from horse racing to portraits. View more of his work at www.MarkMahan.com Tanzi Merritt (“Notable Neighbor: Kathryn Schick,” page 28) is a Lexington native with a background in history, libraries and archives who works in the world of marketing by day and volunteers for many community organizations in her free time. Smiley Pete Publishing’s director of events and promotions, Theresa Stanley, has a passion for telling the stories of makers and foodways. She provided recipes and photos for “On Our Table” (page 36) and “Drink of the Month” (page 39) for this month’s issue. n
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CRAVE WORTHY LOCAL RESTAURANT NEWS TO USE REPORTING BY SHANNON CLINTON
After the pandemic thwarted a spring debut, Bella Café and Grille, the newest addition to the Bella Notte Restaurant Group, settled for a mid-November opening. “We are very excited about Bella Cafe and Grille opening,” said Jillian Richards, director of training and marketing for the group. “It has been a long time coming. We were originally set to open in May, but once the virus hit, we had to hit the pause button.” Richards said the café is small and intimate, so with currently capped capacity levels, it will initially be open only for carryout and delivery. Bella Notte Restaurant Group is the company behind Bella Notte and Smashing Tomato. The group’s restaurant Bella Forno (formerly known as Crust) recently closed for good. “This concept is very different from anything we have done before,” Richards said. “It will have some Italian influence, but the biggest similarities between [Bella Café and Grille] and the rest of our restaurant group is everything is made from scratch, and we will source locally as much as we can.” Bella Café and Grille is located at 890 E. High St., formerly home to Le Matin and Zuni’s Café. In other Lexington-area food and beverage happenings, Central Kentucky is getting its first cat café. Jennifer Hoskins is opening Central Purrk Cat Café at 401 Outlet Center Drive, Suite 260, in Georgetown in December. The concept of cat cafés originated in Japan and has spread throughout the United States. Hoskins said she researched domestic locations extensively in planning her own venue, where adoptable cats from Lexington and Scott County shelters will interact with patrons. Hoskins said there will be about 10 cats roaming freely in an onsite play/lounge area at any given time. “We knew somebody would end up doing it in this area, and we thought it should be us,” she said. Due to health regulations, only pre-packaged food can be served onsite, and that will include cookies, scones, cupcakes,
PHOTO FURNISHED
The fine dining restaurant Distilled – now called Distilled on Jefferson – has relocated from Gratz Park Inn to Jefferson Street.
brownies and macarons. The café will also serve coffee, wine and beer. The fee for patrons is $12 per hour, per person; or $6 for 30 minutes. “It truly is relaxing [having] a cat sit on your lap,” Hoskins said. Central Kentucky culinary entrepreneur Ouita Michel has launched Delivery CoOp, a new locally owned and managed food delivery app, in conjunction with her restaurant group and other local partners. “What makes this service different is that it’s owned by the local restaurants and full-time delivery drivers, who are extensions of our teams,” Michel said in an online announcement, touting the app as a “simple, elegant and innovative solution.” Patrons pay a $25 monthly subscription/ member fee, which allows access to ondemand delivery service from participating restaurants with no added fees or charges. Zim’s Café is the test site for Lexington, with more restaurants to follow, both from Michel’s collection of restaurants as well as other independent eateries. Menus of participating restaurants will be included in the app. More information is available at www.delivery.coop.
Old Kentucky Chocolates has opened in Palomar Center, its fourth location. The location also includes drive-through service for picking up a sweet treat on the go. The Futile Bakery has opened on Waller Avenue, specializing in cinnamon rolls, customized cookies, cakes and macarons, according to its Facebook page. Distilled on Jefferson recently opened the doors to its new location at 157 Jefferson St., having moved from its former location at Gratz Park Inn. The restaurant serves contemporary Southern cuisine, with menu highlights including poutine, fried chicken, country ham-wrapped scallops and organic Scottish salmon. Critchfield Meats announced a November opening for its new, larger location in the former Save-A-Lot on Southland Drive. “Our meat department will be fully operational with the grocery and the deli fried chicken coming soon!” a social media post promised. Thrive Kombucha on North Limestone, owned by Elijah and Annie Webster, has launched a crowdfunding campaign with hopes of expanding its taproom. n
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Market Day
OPENING DAY IS WITHIN SIGHT FOR GREYLINE STATION, THE MUCH-ANTICIPATED, MULTI-FACETED PUBLIC MARKET IN NORTH LEXINGTON STORY BY SHANNON CLINTON (WITH REPORTING ASSISTANCE FROM SARAYA BREWER) PHOTOS BY EMILY GIANCARLO AND BILL STRAUS
A
fter nearly three years of planning and renovations, a repurposed historic former bus station in Lexington’s north side will soon be bustling once again. The first tenants of GreyLine Station – a large-scale, mixed-use retail, office and hospitality project on the corner of North Limestone and Loudon Avenue – began to open their doors to the public in November, with additional tenants slated to open in the weeks and months ahead. The much-anticipated project, which also includes space and rental rates for nonprofits and small start-up businesses looking to grow, has been in the works for several years. As with many projects of this scale, the grand opening has been pushed back several times, due to construction setbacks and pandemic-related complications. But the wait is ending. GreyLine tenant Poppy & Pomelo, a new locally owned boutique specializing in unique Fair Trade items, officially opened its doors to the public on Nov. 10, with several other tenants expected to join it by year’s end.
SMILEYPETE.COM || DECEMBER 2020
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Built in 1928, the 65,000-square-foot building that houses GreyLine originally served as the headquarters and bus station for Southeast Greyhound Lines and, more recently, as the headquarters and a maintenance repair facility for LexTran. LexTran sold the property to developer Needham Properties in 2018. According to Chad Needham, owner of Needham Properties, recent renovations have included a new roof; new plumbing, electric and climate-control systems; and replacing or repairing concrete and installing more than 3,500 new windows. A newly installed rainwater harvesting system captures runoff water from the roof and directs it to cisterns beneath the parking lot for reuse. All told, the project represents a more than
$5 million reinvestment in the community, said Needham, who also owns numerous other properties in the neighborhood. “My desire to improve North Limestone and take the older buildings that are vacant and bring new life to them [has] always been an opportunity that inspires me,” he said. Needham said the multi-faceted project has drawn strong interest from the community and reported in October that it was about two-thirds booked. The vendors constitute a melding of various concepts, with several culinary and hospitality businesses anchoring the south end of the building; a handful of retail vendors that can be accessed from both the exterior and interior of the building; office space for non-profits and other ventures;
and at the center, a large open market with more than 50 kiosks for small businesses, artists, start-ups and more. Clerestory, a new 6,000-square-foot wedding-and-event venue in the space owned by event planner Shelley Fortune recently hosted its first events, and Lexington community radio station RadioLex is planning to move its headquarters and studio into GreyLine before the year’s end. “The GreyLine project is going to be transformative for the community, providing space for grassroots entrepreneurs and small local businesses,” said Mark Royse, the station’s general manager. He said the move, which comes on the heels of the station’s five-year anniversary, will allow the station to double its space and offer expanded access to the public airwaves.
Located in a former bus depot, GreyLine Station features several standalone businesses that are accessible both from the interior and exterior of the building, in addition to Julietta Market, a large central marketplace with more than 50 kiosks. PHOTO BY EMILY GIANCARLO
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DECEMBER 2020 || SMILEYPETE.COM
A major partner in the project is North Limestone Community Development Corporation (NoLi CDC), a nonprofit that was created in 2013 to cultivate new opportunities in Lexington’s Northside neighborhood. The organization will have a major presence in the space. In addition to moving its offices to GreyLine Station, the organization will also launch and manage the year-round Julietta Market, a multi-vendor market that takes up a large portion of the space. Named after the late Lexington activist Julia Etta Lewis, Julietta Market will occupy about 23,000 square feet within GreyLine Station and will include 72 kiosks, eight food stalls, art exhibitions, shared meeting and kitchen spaces, a stage, play area and more. The project honors the spirit of Lewis, who was among the leaders in Lexington’s civil rights movement and also led the fight against segregation in education, entertainment, shopping, restaurants and public transportation. Julietta Market will also include a year-round farmers’ market in conjunction with Black Soil, an organization with a mission to reconnect African Americans in Kentucky with their agricultural heritage and to help bring together urban families and farmers toward greater prosperity. The farmers’ market is slated for a soft opening on Small Business Saturday (Nov. 28), with year-round hours to pick up in early 2021. In June, NoLi CDC hired Leannia Haywood as director of smallbusiness development to help grow the market and to support fledgling entrepreneurs through one-on-one consultations, group classes, small-business coaching, mentorship meetups and workshops. Prior to joining the NoLi CDC, Haywood was director of the Boys and Girls Club of America in Lovett, Texas, where she launched a youth entrepreneurship program. She later spent four years as executive director of Grace of Serenity Living in Phoenix, leading a youth entrepreneurship program there.
with a piece of Athenian Owl Coin Necklace, circa 450 BC Valued at $6,000 The coin of ancient Athens depicting the goddess Athena and an owl from the City’s coat-of-arms, are among the world’s first coinage. Produced around 450 BC, this silver tetradrachm become the most important means of exchange in the Greek world.
A raffle to benefit the Henry Clay Memorial Foundation and the preservation of Ashland, The Henry Cloy Estate.
$100 ticket, only 200 tickets will be issued. Raffle will be held on December 10, 2020, at 6pm and broadcast on Facebook Live. Raffle tickets may be purchased online at www.coinnecklace.givesmart.com. Questions? kheil@henryclay.org, 859-266-8581 x204 KY Charitable Gaming License #EXE0002600
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Haywood said that while the pandemic has brought more income insecurity and job loss, it has also presented a good opportunity for people of all ages to consider launching businesses of their own. One of NoLi CDC’s underlying goals with Julietta Market is to help nourish a culture of entrepreneurship in the North Lexington community. “What we’re hoping is we’ll see more sustainability throughout this neighborhood,” Haywood said. “When you teach people how to support themselves, they in turn learn how to support others better.”
NoLi CDC hired Leannia Haywood as director of smallbusiness development, to help grow Julietta Market and provide support for entrepreneurs. PHOTO BY BILL STRAUS
SMILEYPETE.COM || DECEMBER 2020
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To help keep expenses low for vendors, NoLi CDC has launched a $25,000 crowdsourced fundraising campaign on the platform GoFundMe. Other funding sources include grants from the Knight Foundation, Snowy Owl Foundation and a matching grant from the U.S. Department of Agriculture. Haywood said donations will also help fund Shares Community Kitchen. Set to open early next year, the commercial-grade, regulationcompliant kitchen can be rented for as little as $25 a day. “That’s unheard of, but with the community’s support, we can do it, so no one is barred from their dream [of starting a food-based business],” Haywood said. The initial culinary-based tenants that will occupy kiosks at Julietta Market include Inebriated Baker, a local start-up focusing on “boozy baked goods”; the gourmet caramel and candy apple company A Taste of Fall; and the popular local ice cream shop Sav’s Chill. A tattoo shop, handcrafted soap company, tarot booth and art galleries are among the other vendors confirmed for Julietta Market. While “when will it open” has been a popular question regarding the market, the answer has remained a moving target as the construction and permitting processes wrap up and delays pend due to the pandemic. Le’She Robinson, who was hired as director of operations for Julietta Market, said the market was planning to open on Nov. 28, with limited hours (Fri.-Sun.) until mid-March, at which point they would reevaluate the hours. Plans for a grand opening/dedication ceremony have been scaled back, with a smaller-scale Winter Market in the space slated for Dec. 5.
PHOTO BY BILL STRAUS
GreyLine Station and Julietta Market tenants include Nourished Folks, a cafe and meal service provider owned by Riah Durick (above); Dafri Studios, a gallery space for artist Jason Thompson (left); and Koko/Forage, a boutique specializing in houseplants and sustainable cleaning products and toiletries (below). PHOTO BY EMILY GIANCARLO
As the many pieces of this multi-faceted project start to come to life, Needham reflected on the project, which he said is different than any other building he’s worked on during his career. As a business incubator, the site will continually evolve as expanding businesses envelop additional space, new businesses arrive and others relocate as their needs change. “There’s an excitement and an energy in a space like GreyLine that brings so many small businesses together, for and with a community,” said Dayna De Leon, who will be helping oversee the opening of Forage and Koko, two sister businesses that focus on houseplants and sustainable, earth-friendly cleaning products and toiletries. In the spirit of community, the two businesses will share a space within GreyLine. GreyLine Station “is a living, breathing thing – much bigger than the actual building,” Needham said. “The whole is much greater than its parts.”
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DECEMBER 2020 || SMILEYPETE.COM
PHOTO FURNISHED
Sending you warm holiday wishes...
and serving up good cheer!
GREYLINE STATION 803 North Limestone St. • www.greylinestation.com GreyLine Station is a multi-faceted concept featuring several stand-alone retail businesses, a handful of culinary/ hospitality businesses that share a common sitting area, a large community marketplace featuring dozens of kiosks, a year-round farmers’ market, a shared community kitchen, a wedding-and-event venue, office space and more. Many businesses are slated to open in time for Small Business Saturday (Nov. 28), with others to open on their own schedule in the coming weeks and months. GreyLine tenants include: • North Lime Coffee & Donuts, the popular coffee shop and bakery that is moving from its original North Limestone location • Laura Lou Pâtisserie, a new European-style bakery that will feature a variety of baked goods • Wilson’s Meat & Grocery, an offshoot of the popular Kenwick neighborhood market and deli
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• Old North Bar, a casual neighborhood bar that will feature a “sip and stroll license” to allow patrons the option to purchase alcoholic beverages to carry while perusing other GreyLine businesses • Nourished Folks, a café and meal prep service with a focus on wholesome food
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• Forage and Koko, two sister businesses that will operate out of a shared space, featuring environmentally friendly cleaning products and toiletries, houseplants, home goods and more • Poppy & Pomelo, a new locally owned boutique that offers unique small-batch and Fair-Trade gifts, accessories and household items • Clerestory, an elegant and industrial wedding-and-event venue that can accommodate up to 400 people • Julietta Market, a community market featuring more than 50 kiosks for small businesses and nonprofits, with tenants that include a tattoo parlor, tarot shop, several small culinary-based startups, handmade jewelry and other crafts, a year-round farmers’ market and more • Shares Community Kitchen, a commercial-grade, community kitchen that culinary entrepreneurs can rent by the day • RadioLEX, the offices and studio for Lexington’s community radio station n
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LOCALLY CRAFTED GIFT GUIDE A GUIDE TO EIGHT LOCALLY CRAFTED GIFT IDEAS FOR EVERYONE ON YOUR LIST – NAUGHTY AND NICE ALIKE Under the moniker Kentucky Pop Art, Lexington artist Jerielle Hanlon creates whimsical, colorful paintings and prints of things she finds iconic or beautiful: animals, landscapes, people, local products, Kentuckiana, pet portraits and more. Prints are available for purchase at www.Etsy.com/Shop/ KentuckyPopArt.
The Iron Bridge Woodshop, an initiative of Six Treasures Ministries, connects currently or formerly homeless men with volunteers to craft handmade products from locally sourced wood. The project creates opportunities for participants and volunteers to build mutually positive relationships in the context of creative, meaningful work. Cutting boards, cheeseboards, chess boards and other products are available at www.ironbridgewoodshop.com.
Launched by Lexington domestic violence shelter GreenHouse17, the Handmade by Survivors brand features a variety of soaps, candles, bath salts and lip balms handmade by survivors of intimate abuse, using flowers and herbs that the survivors helped grow and harvest as part of the agency’s nature-based healing program. Products can be purchased for local pickup or shipment across the nation at www.GreenHouse17.org; all proceeds support survivors of intimate partner abuse.
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DECEMBER 2020 || SMILEYPETE.COM
This collection of Cosmic Giggles socks is a nod to the comic book miniseries “Cosmic Giggles” by late Lexington artist Charles Williams, who died of complications from AIDS in 1998. The sock collection was produced this year in conjunction with the first major museum retrospective of Williams’ work, curated by Phillip March Jones and held at the Atlanta Contemporary Art Center. The socks are available to purchase in person at Institute 193, the downtown Lexington gallery founded by Jones, as well as online at www.Institute193.com. All proceeds benefit Moveable Feast Lexington.
Lexington-based company E.F. Meeks specializes in custom hand-sewn neckties, bowties, pocket squares, face masks and more. Designed by company founder Eric Goff, fabrics are often bright and equestrian- or bourbon-themed. Pictured is a limited-edition necktie designed and promoted in collaboration with Carson Kressley, proceeds of which benefit the United Professional Horsemen’s Association. Shop the full inventory at www.EFMeeks.com.
Barrel Down South is a Lexington-based company that creates a wide variety of socks, neckties, bowties, pillows, tea towels, ornaments and other items. Kentucky is a common product theme, with many products featuring funny bourbon-related sayings. Barrel Down South products are available locally at Kentucky Branded, Joseph-Beth Booksellers and Justins’ House of Bourbon/Bourbon Outfitters, with a full online inventory available at www.BarrelDownSouth.com.
The Lexington-based company Maple & J creates bangles that are designed to “wear all the time…no need to take them off while bathing or exercising,” according to the company’s website. Founder Cara Hochalter started creating bangles for babies and children in 2014 after being inspired by children in Tibet who wore simple bangles all the time. The brand has expanded to include simple, timeless and highquality jewelry for women and men, intended to be given as gifts, provide connection and passed down as heirlooms. A variety of styles are available to purchase at www.MapleAndJ.com.
The Lexington-based brand Theory Beyond Design specializes in decor items created with the art of indoor plant propagation in mind. These stylish, handcrafted plant stands, hangers, wall decor and more are available at www. TheoryBeyondDesign.com, with some products also available at The Shop at the Historic Loudoun House, a local artisan gift shop featuring handmade gifts, jewelry, housewares, apparel, prints, books and more, all created by Lexington Art League member artists. The shop is open Wed.-Sat.,12-5 p.m. n
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Smiley Pete’s Holiday Gift Guide “We’d like to thank our customers for their continued support this year.” You’re going to want more than one, trust me. MADE RIGHT HERE IN LEXINGTON!
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A FRESH START
FRESH BOURBON DISTILLING CO. FOUNDERS SET FOR FIRST RELEASE BY LISA A. BROWN
Tia and Sean Edwards photographed at Justins’ House of Bourbon. PHOTO BY MARK MAHAN
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The first batch of Fresh Bourbon Co. pre-orders is slated to ship in early 2021, with a second batch expected to hit store shelves within the first quarter of the new year.
A
ccording to Lexington bourbon entrepreneur Sean Edwards, “The story sells the first bottle, but what’s in it will sell the second bottle.”
“…and the one after that,” his wife, Tia Edwards, is quick to add. Sean and Tia’s story of launching Fresh Bourbon Distilling Co., the first Black-owned bourbon distillery in Central Kentucky, is gaining momentum not only throughout the state but also across the nation. The bourbon itself – currently produced from a custom recipe under a contract agreement with Hartfield & Co. in Paris, Kentucky, while the Edwardses build their distillery in downtown Lexington – is also winning accolades and gaining fans. Fresh Bourbon ended its pre-sale campaign in late October after filling orders for commemorative bottles from its first batch, as well as a limited number of bottles from its first barrel. Shipment is expected early 2021. “This is history in a bottle,” Tia said.
They anticipate a second batch will arrive on store shelves during the first quarter of 2021. Fresh Bourbon Distilling Co. has secured distribution with the largest alcohol distributor in the country and will initially launch in five states. “Our aspirations and dreams are to be a world-recognized brand,” said Sean. “The ideal for us is to be one of the top bourbon brands produced.” The genesis of Fresh Distilling was sparked during Sean and Tia’s extensive travels. Inevitably during conversations with people they’d meet, upon learning the couple was from Kentucky, the topics of KFC, horses and bourbon would arise. Sean and Tia eventually took a deep dive into researching the bourbon industry and quickly recognized an opportunity. They registered Fresh Bourbon Distilling Co. as a business entity in 2017. This past December, they received preliminary approval for a tax-incentive agreement from the Kentucky Economic Development Finance Authority. Under the agreement, the company can earn up to $200,000 in incentives
based upon its investing at least $5.4 million and hitting certain yearly targets over 10 years, including creating at least 15 full-time jobs with minimum pay of $18 an hour and paid benefits. The Edwardses have committed to creating at least 25 new full-time jobs, with salaries determined by position. They are currently in the process of meeting with potential investors during a second round of fundraising, with the goal of raising $10 million. The company was set to break ground on a $5.4 million, 34,000-square-foot distillery in downtown Lexington this past summer, but construction plans were delayed due to the pandemic. Tia and Sean expect to move forward with building their distillery next year, with a location to be announced in the first quarter of 2021. During the process of registering Fresh Bourbon Distilling Co., the Edwardses discovered that no African American had previously registered a distillery as a business entity within the Commonwealth. While Tia said it wasn’t their intention to be the first, they recognized the market needed something different – and they wanted to offer it.
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“We have been truly excited to [break] down some doors but also to open doors and garner excitement in the industry for diversity and inclusion,” Sean said. Separately, Brough Brothers, founded by three brothers, was the state’s first African-American owned distillery to receive a federal permit from the Alcohol and Tobacco Tax and Trade Bureau (TTB) and launched in Louisville this past spring. In February, the Kentucky Senate honored the Edwardses and acknowledged Fresh Bourbon Distilling Co. for mashing, fermenting, distilling and bottling bourbon and other spirits solely within the state. The Senate also recognized the company for working with a Black master distiller, the first since slavery. Dr. Erin Wiggins Gilliam, dean of the Whitney Young Honors College and associate history professor at Kentucky State University, said that slavery and the production of bourbon are closely intertwined. “When we talk about the bourbon industry and it being an agricultural stronghold in this country, we know that enslaved Africans worked the fields,” she said. “They weren’t just [grinding] the wheat and the corn, but they were actually mixing and helping with recipes.”
Construction plans have changed since this original rendering was released; the Edwardses plan to break ground in 2021, with a location to be announced during the first quarter of the year. RENDERING FURNISHED
Michael Adams, co-founder and vice president of the Kentucky Black Bourbon Guild (KBBG), said he and fellow members have examined the history and records of various bourbon distilleries and learned of the numerous contributions made by African descendants in what is now a multi-billion dollar industry. Most notably was Nathan “Nearest” Green, a formerly enslaved African American who taught a young Jack Daniel how to make whiskey and is credited with introducing the charcoal-filtration method distinctive of Tennessee whiskey. Louisville’s Brown-Forman, the parent company of the Jack Daniel Distillery in
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Lynchburg, Tennessee, acknowledges the instrumental role that Green played and credits him as its first master distiller. Nearest Green Distillery, co-founded and led by CEO Fawn Weaver, produces Uncle Nearest Premium Whiskey and is currently building a multimillion-dollar distillery and entertainment destination in Shelbyville, Tennessee. Sean said that once he and Tia realized they were the first African-Americans to register a distillery in Kentucky, they wanted to ensure that what they presented to the public was authentic and top of the line. He said that’s why they named the company Fresh Distilling.
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P21-107
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Tia and Sean Edwards registered Fresh Bourbon Distilling Co. in 2017. The company is preparing to release its first spirit brand and plans to construct a new distillery in downtown Lexington in 2021.
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“‘Fresh’ is not an age statement; it’s our approach to an existing industry,” he said. “It’s our approach in creating a fresh bourbon experience for everybody.” This approach begins with the bourbon itself and crafting their own recipes and standards for its production. Many startup producers will source whiskey from an established distillery and package it as their own, often blending whiskeys together or aging it longer. Adams, with the KBBG, said this approach “leaves out the true craftsmanship that is supposed to be in bourbon. The craftsmanship is about putting your sweat equity into creating a product from scratch that the public will love,” he said. Tia describes Fresh Bourbon’s flavor as “very rich, gently sweet and approachable, with a surprising complexity and satisfying depth.” In August, the company received a gold medal from the MicroLiquor Spirit Awards in recognition of Fresh’s excellent taste. The award is presented annually to brands around the globe that sell fewer than 250,000 cases annually. From the flavor profile of its spirits and the sleek, silhouette design of its bottles, to plans for the distillery itself – the facility will also feature a music hall, tasting room, lounge and a multipurpose area, as well as tours — Tia said Fresh Bourbon Distilling Co. is meant to make an impact. Wiggins Gilliam expects that impact will be both historic and monumental. “For Fresh to be the [first registered African American owned] distillery is huge,” she said. “We’ll be able to drive by and see it, but what they’re building on is a history that our people have been involved with for hundreds of years.” n
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DECEMBER 2020 || SMILEYPETE.COM
GET ON BOARD LOCALLY MADE CHARCUTERIE BOARDS PROVIDE ARTISTIC, DELECTABLE DISPLAYS FOR THE HOLIDAYS BY SHANNON CLINTON
I
nstagram is brimming with photos of charcuterie boards laden with stunning, edible displays of meat, crackers and bread, fruit, cheese, nuts, jams and more.
But buying full-sized packages of so many specialty ingredients to put together your own board can quickly add up, as can the time and talent it takes to perfectly arrange it all. Coming to the rescue, several Lexington businesses are offering up their own attention-grabbing charcuterie boards to jazz up your holiday table or to give as a gift. While the origins of the French word “charcuterie” refer to meat, today’s charcuterie boards can include a multitude of cheeses, nuts and other accompaniments. Sara Gooden and Lauren Hardesty paired friendship with entrepreneurship when they started their Lexington charcuterie board business, Fête Boards. The business launched on a limited basis about a year ago and has been more popular than either of them originally imagined.
Gooden said she would often bring charcuterie boards as appetizers to parties, and Hardesty suggested making them for others as a business venture. Today, the duo work out of shared commercial kitchen space in the North Limestone restaurant Favor.
Fête Boards owners Lauren Hardesty (left) and Sara Gooden started their custom charcuterie business a little over a year ago and have been evolving the concept since. PHOTO BY THE MALICOTE STUDIO
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Charcuterie boards, offered by a growing number of boutique local businesses, make for a stunning edible display. PHOTO BY THE MALICOTE STUDIO
Gooden said orders for delivery at a specific time are placed via a web-based system, with boards available in small (serving two-to-four people), large and extra-large sizes, though custom installations can also be arranged. This year, with COVID safety in mind, the duo catered a wedding with 48 single-serving charcuterie boxes, individually wrapped for each guest. Their boards, which come with disposable and biodegradable palm leaf platters (unless customers wish to provide their own platters), are also popular as gifts to congratulate new parents, homeowners or as a gesture of sympathy. Wine + Market owner Renée Saunier Brewer not only offers charcuterie boards as carryout items but also hosts weekly virtual wine tastings that can be paired with a cheese plate. The shop is also bringing back its popular Advent calendar wine selection this year, with an optional add-on charcuterie kit, she said. Brewer said people enjoy charcuterie boards because they are both attractive and easy to eat. “It’s an approachable way to make something that is beautiful but is also culinary at the same time,” she said.
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Brewer said she likes using different types of cheeses made from cow’s, sheep’s or goat’s milk. She also varies the textures of cheeses included on a board, from soft and creamy to firm, crumbly or hard. A variety of colors is also important to the overall effect, she said, such as a pale goat cheese arranged next to a bright yellow cheddar. A variety of meats can also be used, like salami and serrano ham and prosciutto di parma. Usually, unless otherwise instructed, Brewer uses two-thirds cheese and one-third meat for each presentation. While staying mindful of allergies or food sensitivities, she often adds an assortment of nuts, as well as dried fruit and pickled options like cornichons, caper berries and olives. She said she prefers a day’s notice for smaller platters and about three days’ notice for larger orders. University of Kentucky student Taylor Haynes launched her solo venture, Le Fromage Boards, in July, after her income from babysitting gigs dried up during the pandemic. She’d been making charcuterie boards for years for events and get-togethers, and with her new-
found extra time, Haynes began making them for herself and her roommates. With positive feedback across the board, she decided to go into business for herself. She found a commercial kitchen she could use and launched social media accounts to promote her offerings. Haynes arranges the food on acrylic boards customers can keep. She also enjoys setting up “grazing tables” for larger gatherings by laying a swath of butcher paper across a table and artfully arranging a variety of meat, cheeses, crackers and accoutrements on top. Haynes’ boards range from individual portions to a large board for $95, or a grazing table for a couple hundred dollars. Along with word of mouth, she promotes her business on social media, posting photos and fast-motion videos of herself assembling her creations. When she graduates, Haynes plans to continue her side business, saying, “it’s something that brings a lot of joy to me.” At J. Render’s Southern Table & Bar, owner Gwyn Everly offers occasional yet increasingly popular $18.99 charcuterie board specials, which she plans to continue throughout the holidays.
“I always like to have at least three meats and three types of cheese,” she said, including the restaurant’s house-made smoked cheddar, often served alongside a soft cheese and a sharp cheddar. Around these, she arranges assorted nuts, fresh and dried fruits, olives, and assorted crackers, bread or pita, along with condiments like spicy mustard, hot bacon jam and red pepper jam. One of her favorite additions lately is red chili pistachios. “Our regulars really went crazy for that,” she said. Everly also uses social media to pique customers’ interest. “It’s something that maybe through the winter we may look at adding [to the menu] because it’s the perfect shareable appetizer,” she said. Though they each still hold full-time jobs, Gooden and Hardesty of Fête Boards have been pleasantly surprised how indemand their services are. They hoped to do about 10 boards during the holidays last year and found themselves doing 24 on Christmas Eve alone, Gooden said. “I think [they’re popular] because, aesthetically, they’re really pretty, they’re delicious, and there’s a little bit of something for everyone,” Hardesty said. n
PHOTO BY MALICOTE STUDIO, COURTESY OF FETE BOARDS
Purchasing a pre-made custom charcuterie board can be a great way to impress your guests with minimal effort. Individually portioned charcuterie boards have also become increasingly popular during the pandemic.
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NOTABLE NEIGHBOR
Kathryn Schick THROUGH HER BLOG, KENWICK KITCHEN, THIS LOCAL PILOT HAS FOUND A WAY TO CONNECT WITH OTHERS AND SHARE HER LOVE OF COOKING, TRAVEL AND SPONTANEITY BY TANZI MERRITT PHOTOS BY EMILY GIANCARLO
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T
he spirit of adventure comes naturally to Kathryn Schick.
A commercial airline pilot for American Airlines, the Kenwick resident is also an avid cyclist who visited all 50 states and 12 countries. She’s also lived in an Airstream trailer, bike-packed around Michigan and slept in a van for multiple days while road-tripping around Alaska and Iceland. While her newest endeavor – sharing her favorite improvised recipes and stories from her travels via the website and Instagram account Kenwick Kitchen – might seem relatively tame compared to these other global experiences, Schick said honing these new digital skills (photography and web maintenance) has been its own adventure.
This year make the holidays
MERRY & BRIGHT
Among her other discoveries as a food blogger after years of being a casual home cook? Learning to follow and write recipes. “I cook so much by feel and taste and what’s in my fridge and pantry, I never realized the work that goes into recipe development,” she said. Traveling, however, has long been an important part of Schick’s existence. Her father was also an airline pilot, and her family often took advantage of the perks that came along with his job.
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Kathryn Schick has been a pilot since 2011, and has worked for mainline American Airlines since 2018.
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“We would pack up at a moment’s notice and spend a few days wherever we had the opportunity to go,” she said. “I was so lucky to have a chance to see so much of the world.” Looking at Schick’s career path, one might be inclined to think she always wanted to follow in her father’s footsteps, but her path to the skies was a bit less direct. “Before training to become a pilot, I rode horses professionally,” she explained. After high school, she briefly attended the University of Kentucky — but unsure of her direction, she soon left UK to pursue her passion of riding full time. “I loved it, but I came to a point where I knew I wasn’t good enough to make a career of riding, and that’s when my dad suggested I become a pilot,” she recalled. “My first thought was, ‘I can do that?’ So, I decided to learn to fly, and the first time I flew, I knew it was what I was meant to do.” Schick enrolled at Embry-Riddle Aeronautical University, where she studied both online and at the Louisville campus, which closed in 2019. “With an international airport and the UPS global hub in Louisville, it’s a great place to train to fly large aircraft,” she said. After graduating, she joined the crew at American Airlines, where she has worked since 2011. Like so many industries, aviation took a hard hit with
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the onset of COVID. And in March, Schick and her husband, Travers, found themselves abroad needing to quickly make their way home due to the pandemic. Travers, who builds jumps and courses for equestrian events, was working in Tokyo, constructing courses for the 2020 Summer Olympics, and Kathryn had met him over there.
Exploring has long been part of Schick’s blood. This summer, she embarked on a multi-day bike-packing trip in Michigan with a few of her girlfriends. PHOTO FURNISHED
“We were there, and all of a sudden we had to quickly get home. Like so many others, we were nervous and afraid and unsure,” she recalled. “The first few days after we got home were hard. Along with the general fear of COVID, we were both unsure of what was happening with our jobs, and things were very uncertain.” Fortunately for the couple, both soon found out their jobs would be safe in the long term, even though things would look different in the interim. Reductions in travel have kept Schick grounded for the majority of the year. To productively fill time at home, she has dived into gardening and working on some home improvement projects … and she is doing a lot of cooking. The circumstances surrounding COVID-19 have allowed her the time, and provided the impetus, to take Kenwick Kitchen a bit further by creating an actual website (www.kenwickkitchen.com) to complement the Kenwick Kitchen Instagram account that Schick had started in 2018. The project started as a direct extension of her love of stepping into her kitchen and making a meal out of whatever is available.
“If I could give people only one cooking tip, it’s to not be afraid to modify a recipe or try a new idea.”
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“I love to cook with whatever I have lying around,” she explained. “I follow recipes loosely, and I cook on instinct and by experimenting.” Her recipes tend to reflect that laid-back approach – in one blog entry for a squash blossom quiche recipe, she wrote, “I never want anyone to feel like a recipe isn’t approachable or as if they can’t recreate it because of the absence of one single thing. The base recipe is essentially 6 eggs with 1/2 cup of milk. That’s it! The rest is all up to you. ... If you don’t have squash blossoms, no problem! Just make it your own with what you have on hand, and share it with someone you love.” “If I could give people only one cooking tip, it’s to not be afraid to modify a recipe or try a new idea,” Schick said. “Most recipes have a few key ingredients, but the rest are flexible based on the cook’s taste and preference. If you’re cooking and you decide to add something that you have on hand on a whim, it’s hard to go wrong. We all have a sense of what ingredients taste good together, and experimenting is really rewarding when your creation turns out to be delicious.” Largely influenced by her travels, Schick’s recipes are designed to use simple, fresh ingredients that most people are likely to have on hand. She also focuses on simple cooking techniques that don’t require special tools — an ideal approach for home cooks who want to spice up their repertoire without stepping too far out of their comfort zone. “I want everyone to feel confident and comfortable in the kitchen and not be overwhelmed by my recipes,” explained Schick.
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SMILEY PETE’S DINING GUIDE Craft Beers, Craft Cocktails, Wine Housemade Sausages, Salads, Sandwiches, Entrees Serving the freshest sushi in town, Aqua chefs offer sushi lovers rare flavors and perfectlyexecuted classics. And the Crab Rangoon? Just try it! Aqua Sushi is made to order in all Malone’s, Harry’s and Drake’s locations.
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PHOTO BY EMILY GIANCARLO
Kathryn Schick on her Cramer Avenue back porch with her two dogs (and favorite taste-testers), Addie and Nali.
Followers of Kenwick Kitchen’s Instagram account (@ KenwickKitchen) will notice the Schicks are also fans of “van life,” having rented converted Sprinter vans for many of their outdoor traveling adventures. Being home more this year has provided them the opportunity to work on another dream project: converting their own Mercedes Sprinter van into a small recreational vehicle, fully equipped to road trip in comfort and style. While Schick is looking forward to getting back to work (she’s currently picking up only occasional flights), she said the time on the ground hasn’t been a loss. In addition to her personal projects, she’s also spent time training to fly several new aircraft models. “The great thing about flying large aircraft is that there are things that are always the same, in the same place, and the steps you need to take for every flight don’t vary,” she explained. “Still, we train extensively on each type of aircraft, and we know each type of plane we fly well.” Female pilots are still somewhat rare, but Schick hopes to see that change. “Women are exceptional at all of the things it takes to be a good pilot – we are intuitive communicators, we listen, we stay calm in crisis, and we are both caring and steady and pay attention to details,” she said. “Women can really excel as pilots, and young women who are interested should definitely pursue a career in aviation and aeronautics.” n
Home of the mini burger and Aqua sushi, known for signature cocktails and hand-selected wines; Harry’s has something for everyone. Text-To-Go: 859.940.0301) 859.264.8023 • Text-To-Go: 859.940.0301 3735 Palomar Centre Dr. (Palomar) 859.977.2620 • Text-To-Go: 859.940.4295
Lexington Signature Steakhouse offers prime steaks, seafood, fresh sushi and house favorites in an upscale and relaxed atmosphere. Taste the tradition!
bluegrasshospitality.com | 859.335.6500
PIZZA & GRINDERS
1590 Leestown Road • Lexington, KY 40511 859.253.2299 • lexingtonmancinos.com
OBC Kitchen is a local, chef-driven restaurant that houses an extremely rare bourbon collection, eclectic craft beer selection and extensive wine list. 3373 Tates Creek Rd. 859.977.2600 obckitchen.com
Craft burgers and cocktails DINNER DINE-IN OR TAKE-OUT 438 S. Ashland Avenue 859-523-2095 thesagerabbit.com
Located inside downtown Lexington’s historic courthouse, Zim’s serves from a menu inspired by the bounty of Kentucky farms.
215 W. Main St., Suite 25 • (859) 785-3690 Open 7 a.m. - 9 p.m. daily www.zimscafe.com
SMILEYPETE.COM || DECEMBER 2020
33
An Unprecedented Year! All of us at Salomon & Company wish you a happy, healthy holiday season.
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Holiday Roasted Brussels Sprouts RECIPE BY KATHRYN SCHICK, KENWICK KITCHEN PHOTOS BY EMILY GIANCARLO Shake up a classic holiday side dish with unexpected bold flavors and textures. Using a balsamic reduction for garnish not only adds a wonderful visual dimension to the dish, but the sweet and tangy flavors also pair perfectly with the sharp cheddar and roasted sprouts. Make this dish your own by using your choice of nuts and cheese.
Ingredients: • 1 pound Brussels sprouts, sliced in half • 1 large apple for roasting (such as Granny Smith or Pink Lady), chopped • 1 shallot, thinly sliced • 3 tablespoon olive oil • ½ teaspoon salt, pepper and garlic powder • ½ cup sharp white cheddar cheese, grated • 1/3 cup walnuts, chopped • Balsamic reduction for garnish Heat the oven to 425 degrees, and line a large baking tray with parchment paper. Slice Brussels sprouts and apple to roughly the same bite-size pieces for even roasting. Combine the chopped Brussels sprouts, apple, shallot, olive oil and seasonings into a large bowl. Mix well so everything is coated in olive oil and seasonings. Evenly spread the mixture on the baking tray, careful not to crowd, allowing enough space so the mixture roasts rather than steams. Roast for approximately 15-17 minutes, just until the Brussels sprouts are soft all the way through. Remove from the oven, and evenly sprinkle walnuts and cheese over the entire sheet tray. Return to the oven and roast for an additional three-to-five minutes, just until the cheese has melted. Remove from the oven, and while still hot, drizzle desired amount of balsamic reduction over the top. n
SMILEYPETE.COM || DECEMBER 2020
35
ON OUR TABLE
Holiday Bliss Bars RECIPE AND PHOTOS BY THERESA STANLEY
This homemade version of a well-known coffee chain’s popular seasonal treat hits all the holiday notes: frosted, fruity, sweet and flaky. Why only enjoy this bliss at the coffee place during the end-of-year holidays when it can be made at home anytime of the year? Perfect for savoring alongside a cup of jo, tea or milk, this Bliss Bar can be dressed up for any special occasion.
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DECEMBER 2020 || SMILEYPETE.COM
PHOTY BY THERESA STANLEY
Bars: • 2 ¼ cups flour (all-purpose or gluten-free) • 1 ½ cups light brown sugar, packed • 12 tablespoons salted butter, cubed • 2 large eggs • ¾ cup white chocolate chips or white baking chocolate (coarsely chopped) • ½ cup dried cranberries • ¾ teaspoon vanilla extract • 1 ½ teaspoon baking powder • ¼ teaspoon salt • 1/8 teaspoon cinnamon Heat oven to 350 degrees. Prepare a 13-x9-inch baking dish with nonstick cooking spray. To a medium bowl add flour, baking powder, salt and cinnamon. Whisk to combine thoroughly dry ingredients. Set aside. To a microwavable safe bowl, add butter and melt in the microwave for approximately one minute. Stir in brown sugar. Place mixture in a large bowl and allow to cool. With an electric mixer, beat in eggs and vanilla to butter mixture. Add dry ingredients to the mixture gradually. Stir in chocolate chips and cranberries. Pour batter into the prepared pan. Batter will be thick; spread evenly. Bake for about 18-20 minutes. Insert a toothpick near the center. Bars are done when it comes out clean. Do not overbake. Cool on a wire rack. Bars:
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• 8 ounces cream cheese, softened • 1 cup confectioners’ sugar, sifted • ¾ cup white chocolate chips or white baking chocolate, melted • ½ cup dried cranberries • 1 tablespoon orange zest, grated candy-coated chocolates (optional for adults, required for kids) • Sprinkles and nonpareils (optional for adults, required for kids) To a large mixing bowl add cream cheese, powdered sugar and orange zest. Beat with an electric mixer until powdered sugar is fully incorporated. Add half of the melted chocolate and beat just until combined. Frost the cooled bars. Top with dried cranberries and optional candy, sprinkles or more chocolate chips. Drizzle with remaining white chocolate. Cut into squares or triangles. Refrigerate bars in an airtight container until ready to serve. n
SMILEYPETE.COM || DECEMBER 2020
37
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DECEMBER 2020 || SMILEYPETE.COM
DRINK OF THE MONTH
Espresso Martini RECIPES AND PHOTOS BY THERESA STANLEY
Martinis are a topic that gives us many fine points to debate: Vodka or gin? Up or on the rocks? Shaken or stirred? Dirty or dry? This version, however, has the ability to bring martini fans (and coffee lovers) together to the same table – with the only real “twist,” or topic of debate, being the optional addition of the lemon zest. It’s important to note the difference between lemon zest and lemon peel: A traditional “twist” is a sliver of the lemon peel that often includes a bit of the slightly bitter, inner white layer known as the pith, but zest should only include the vibrant oils of the outermost layer of peel. While traditional lemon twists are often used in martinis, adding the entire peel to this cocktail would bring out bitter notes in the coffee, so be sure not to include the pith. A shake of zest brightens the coffee while offering the subtle reminder: This is a martini. Recipe makes one fine espresso martini, shaken, with zest, served straight up in a frosted glass. Leave the olives in the jar. Cheers!
Ingredients: • 2 ounces espresso, preferably hot • 1 ½ ounces vodka • ½ ounce coffee liqueur • Lemon zest, 1-inch sliver (optional) • Espresso beans, optional garnish Method: Chill martini glass(es) by placing in the freezer. Prepare espresso. To a shaker add ice, vodka, liqueur, espresso and lemon zest. Shake vigorously until metal is frosty or very cold to touch. Pull martini glass from the freezer. Strain cocktail into glass. If using hot espresso, martini will be foamy. Top foam with espresso beans for garnish. Pro tip: The wide availability of espresso powder, which can be prepared in a French press or AeroPress, makes this drink accessible even if you do not have an espresso maker. Strong, hot coffee could also be used in its place. n
SMILEYPETE.COM || DECEMBER 2020
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PAINT BY NATURE: TREES
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Virtual gallery opening November 13th
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Over 40 pieces available for viewing and purchase on website. Part of proceeds benefit the Hickman Creek Conservancy.
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Learn more at LexingtonKY.gov/PaintByNature
DENTISTRY
Shading the Gazebo by Marian O’Shaughnessy.
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DECEMBER 2020 || SMILEYPETE.COM
810 CHEVY CHASE PLACE LEXINGTON, KY 40502 859.266.1181 chevychasedentistrylexington.com
Events Calendar A short list of upcoming local events designed to honor COVID-19 safety guidelines.
CULTURAL (& VIRTUAL) EVENTS Art Exhibit: Lexington Art League Biennial Members Show. On display Nov. 20-Jan. 15. This exhibit features a variety of artworks from more than 50 Lexington Art League member artists. Note: Occupancy in the house and individual galleries is set to keep visitors safely physically distanced; visitors are asked to wear a mask. Gallery hours: 12-5 p.m., Wed.-Sat. Loudoun House Galleries, 209 Castlewood Drive. www.lexingtonartleague.org The Lexington Theatre Company presents “Behind the Curtain: White Christmas.” Dec. 5. This special online event, presented in collaboration with Lexington chef Ouita Michel, will feature cast members and creatives from both the touring and Broadway versions of the classic holiday show “White Christmas.” The special, one-time Zoom event will include live performances, interviews and an interactive talkback session hosted by Lexington Theatre Company artistic director Lyndy Franklin-Smith. Chef Ouita Michel will concoct a special three-course meal inspired by the play, available for pick-up at Zim’s Cafe. 7-9 p.m. Tickets and more details for this virtual event at www.lexingtontheatrecompany.com. Jones Family Christmas Light Show. Dec. 1-Jan. 1. This is the seventh year that legally blind Lexingtonian Ryan Jones has been creating an elaborate light show synced to holiday music at his Wyndham Downs home, for all of Lexington to enjoy. Passersby are encouraged to turn their car radios to 89.5 FM and enjoy the light show from the warmth and safety of their cars. The show takes place nightly from 6:30-9 p.m., except during inclement weather. 1748 Abbington Hill. www.facebook. com/JonesFamilyLights Illuminated Evenings at Shaker Village. Dec. 5, 12 and 19. During the holiday season, lively music, merriment and candlelight will illuminate Shaker Village, with Saturday evenings in December featuring roaring bonfires, twinkling lights, and performances and programs, including hot chocolate stations and appearances by Mrs. Claus. 5-8 p.m. Shaker Village, 3501 Lexington Road, Harrodsburg. www.shakervillageky.org Southern Lights. Nightly through Dec. 31.Celebrating its 27th year at the Kentucky Horse Park, this annual three-mile drivethrough tour of a display of more than a million holiday lights is the perfect holiday event for socially distanced times. 5:3010 p.m. Kentucky Horse Park, 4089 Iron Works Pkwy. Tickets and more info at www.khpfoundation.org/southern-lights. n
Old Fashioned Night Out Private Bourbon Night Packages Featuring Tarr Bourbon Get dressed up for a private evening of bourbon flights, food pairings, craft cocktails, music and fun. Lunch, brunch and flight tastings also available.
For more information & to book directly visit www.903venues.com or call 859.608.6221
SMILEYPETE.COM || DECEMBER 2020
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PETE’S PROPERTIES
348 Albany Rd. $379,900
Recent Residential Property Transactions
178 Jesselin Dr. $374,000
244 Tahoma Rd. $375,000 2014 Carol Ln. $362,000 203 Lackawanna Rd. $248,500 40504 1312 Saddle Club Way $459,900 1187 Devonport Cir. $168,000 1084 Kelsey Dr. $115,000 40508 149 Forest Ave. $680,000 543 Boonesboro Ave. $415,000 255 Delmar Ave. $337,500
BIGGEST MOVER: 1884 Honey Spring Pl. $1,470,000
128 Owsley Ave. $309,000
40513
40515
2384 Woodfield Cir. $338,000
181 Preston Ave. $300,000
3204 Hemingway Ln. $678,000
1093 Crestfield Ln. $525,000
4504 Meadowbridge Ct. $295,000
2051 Von List Ct. $1,150,000
714 Aurora Ave. $292,500
2208 Silvertree Cir. $525,000
2461 Brookshire Cir. $435,000
417 Whitfield Dr. $295,000
241 Woodspoint Rd. $800,000
719 Melrose Ave. $268,041
4708 Firebrook Blvd. $455,000
4592 Windstar Way $432,000
788 Rose Hurst Way $289,000
612 Chinoe Rd. $625,000
719 Melrose Ave. $215,000
2621 Sungale Ct. $439,900
4609 Longbridge Ln. $420,000
3604 Hartland Parkside Ct. $279,600
2141 Rollingdale Rd. $435,000
4321 Calais Pl. $415,000
833 Vermillion Peak Pass $254,900
40502
3416 Freeland Dr. $320,000
1884 Honey Spring Pl. $1,470,000 242 Chenault Rd. $1,200,000
109 Louisiana Ave. $575,000
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2059 Manor Dr. $490,000
40503
3521 Lyon Dr. $415,000
4321 Calais Pl. $415,000
4537 Cranbrook Ct. $226,000
625 Teak Wood Dr. $485,000
668 Longwood Rd. $436,000
3312 Gondola Ct. $399,000
4140 Heartwood Rd. $371,000
4484 Shady Springs Ct. $210,000
3345 Lansdowne Dr. $472,000
3312 Cornwall Dr. $389,000
3350 Ridgecane Rd. $370,000
4160 Clearwater Way $362,000
4653 Hartland Pkwy. $205,500 n
781 Glendover Rd. $420,000
3220 Cornwall Dr. $343,750
2200 Burns Ct. $353,200
4305 Creek Valley Way $360,000
3317 Bellefonte Dr. $414,900
3555 Juliann Cir. $315,000
3573 Robinhill Way $245,000
3419 Woodstock Cir. $400,000
817 Palomino Ln. $303,000
2202 Furlani Ct. $195,000
3417 Heritage Pl. $370,000
472 Cromwell Way $286,000
732 Malabu Dr. $340,000
3397 Drayton Pl. $225,000
40514
855 Robin Rd. $335,000
3282 Tisdale Dr. $185,000
2448 La Cross Ct. $317,000
240 Preston Ave. $335,000
3282 Tisdale Dr. $180,000
2422 Harrods Pointe Trce. $185,000
JULY 2018 || SOUTHSIDERMAGAZINE.COM
Recent arm’s length residential sales for this magazine’s distribution area. Information compiled by Fayette County Property Valuation Administrator David O’Neill. For more information on any of these properties, or others, please visit www.fayettepva.com.
Bluegrass
Sotheby s INTERNATIONAL REALTY
1 9 9 9 R i c h m o n d R d . , S t e 4 0 0 • L e x i n g t o n , K Y 4 0 5 0 2 • t 8 5 9 -2 6 8 - 0 0 9 9 • f 8 5 9 -2 6 8 - 0 0 9 8 • w w w. b g s i r. c o m SALE PENDING
3924 Palomar Cove Ln. $359,900
547 W. Third St. $415,000
4053 Livingston Ln. $498,500
101 Windy View Ct. $750,000
121 S. Hanover Ave. $799,900
2333 The Woods Ln. $875,000
Whitney Durham 859.983.9500
Betsy Herrington 859.699.2655
Pam Stilz 859.221.6979
Kitty Lane 859.489.4356
Whitney Durham 859.983.9500
Susan Kennedy 859.396.6996
238 Henry Clay Blvd. $899,000
617 Old Coach Rd. $950,000
321 Culpepper Rd. $1,070,000
1125 Bridlewood Ln. $2,100,000
Meredith Walker 859.312.8417
Whitney Durham 859.983.9500
Whitney Durham 859.983.9500
Whitney Durham 859.983.9500
Representing fine homes in ALL price ranges.
Bluegrass
3516 Nicholasville Rd.
$289,000
Attractive split level floor plan in Brigadoon subdivision! 3BRs/2.5 BAs, hardwood floors, kitchen with granite tops and stainless appliances, spacious rooms and 3 separate family/living spaces — perfect for working or learning from home! 2-car lower level garage.
333 S. Upper St. #102
The Penthouses at City Center PRICING AVAILABLE UPON REQUEST
Whitney Durham 859.983.9500
*The House at Rueil by Edouard Manet, used with permission. Sotheby’s International Realty® and the Sotheby’s International Realty Logo are service marks licensed to Sotheby’s International Realty Affiliates LLC and used with permission. Bluegrass RE, LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each franchise is independently owned and operated. Any services or products provided by independently owned and operated franchisees are not provided by, affiliated with or related to Sotheby’s International Realty Affiliates LLC nor any of its affiliated companies.
Sotheby s INTERNATIONAL REALTY
$395,900
1818 charm meets modern architecture in this 3-story fully refurbished downtown condo. 1,847 sq. ft., 3 BR/2.5 BAs, exposed brick and ceiling rafters, updated kitchen with new appliances, charming outdoor fenced yard, reserved parking behind home.
3705 Barrow Wood Ln. $949,000
601 E. Main St.
Stunning Shadybrook Estates home with gorgeous hardwoods, built-ins and soaring ceilings! Spacious kitchen features custom cabinetry and stainless appliances. 4BR/ 3.5 BAs, 4,786 sq. ft., plenty of unfinished storage and 3 car garage.
Stylishly renovated historic home in the beautiful Bell Court neighborhood. 4 BR/4.5 BAs, gorgeous hardwoods and moldings, covered front and back porches, finished third floor, unfinished and waterproofed basement for storage, 2-car garage.
$949,000
2091 Bridgeport Dr.
$565,000
Lakeview subdivision! Spacious home on a large corner lot with fenced, private yard and plenty of space for working from home, home schooling, and playing at home! 6 BRs/4 BAs, 4,211 sq. ft. Beautiful pergola covered outdoor dining area with fireplace.
3120 Warrenwood Wynd
$975,000
Lovely and spacious brick home on large lot in Warrenton Woods! 5 BRs/4.5 BAs, 7,692 sq. ft. w/many updates. Large entry foyer, living room w/fireplace, dining room, sitting room, and family room. Finished basement with fireplace, full kitchen.
Becky Reinhold, Principal Broker cell 859.338.1838 • office 859.268.0099 • www.bgsir.com • becky@bgsir.com
200 Morgan St. Versailles, KY
$665,000
3093 Bobwhite Trail
$1,199,000
Renovated Federal style home downtown Versailles! 4 BRs/3 BAs, 5,100 sq. ft., high ceilings, gorgeous foyer, refinished floors, elevator access to 2nd level, 2 outbuildings (one could be a guest cottage). Must see!
Ashford Oaks! Gorgeous home featuring 4 BRs/4.5 BAs, and 4,900 sq. ft. of custom living space. Hardwood floors, high ceilings, family room with home theater system and heated salt water pool! Ashford Oaks is adjacent to Greenbrier Country Club.
515 S. Mill St.
$899,000
Historic South Hill home built in 1814 with an extensive renovation around 2006. Blend of historic with elite modern scale amenities. High ceilings, some of the original hardwood floors, lovely built-ins and moldings. Private, fenced yard landscaped by Henkel-Denmark.
103 S. Limestone #1130 $1,346,000 Exclusivity and a sensational experience in the Penthouses at City Center. Enter through a private lobby and up to a 2,171 sq. ft., 1BR/ 2.5 BAs condo with spectacular features. Floor-to-ceiling glass, modern chef’s kitchen, en-suite bathroom w/ porcelain showers.
*The House at Rueil by Edouard Manet, used with permission. Sotheby’s International Realty® and the Sotheby’s International Realty Logo are service marks licensed to Sotheby’s International Realty Affiliates LLC and used with permission. Bluegrass RE, LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each franchise is independently owned and operated. Any services or products provided by independently owned and operated franchisees are not provided by, affiliated with or related to Sotheby’s International Realty Affiliates LLC nor any of its affiliated companies.
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