Southsider Magazine March 2014 by Smiley Pete Publishing

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We were hungry

Each Day is Precious...

A letter from Smiley Pete Publisher Chuck Creacy

s you can see, this issue of Southsider Magazine is a distinct departure from our normal fare. It may be more correct to say “we were bored.” And since we’re creative types here at Smiley Pete Publishing, we decided to shake things up. This month we’ve turned our pens and lenses toward one of our favorite subjects: food. We’ve been inspired by Kentucky chefs and makers, local cookbooks, foodie bloggers, food stories, aromas, and sweet and savory local flavors. Celebrating our region’s culinary delights, we have put together a Southsider that is filled with ideas, recipes and fun stuff to try at home. While creating this issue, I admit I got a little a little hungry and a lot nostalgic. I wanted to turn the clock back 30 years to my childhood in rural America. I wanted another chance to learn from my parents, aunts and uncles, and grandparents the subtleties of cooking and canning and pickling. I remembered my uncle’s country hams, which we used to get for Christmas. I had no idea the effort and time they required. I remember plowing the soil in the truck garden we tended with three other families –– that first meal using the freshpicked produce. We shared the fruits of our labor. I remember the smell of the feed store. I thought about the chickens we raised, from baby chicks to the soup pot. I remember the harvest, and the church potlucks. That food and those people were some of the best in my life. We were truly blessed. I’m a Gen X child of the ’70’s and teen of the ’80’s. I thought then that we raised our own food because we were backward, and country, and poor. Being country simply wasn’t cool. 4-H and Future Farmers of America weren’t cool either. Miami Vice and MTV were cool; so was leaving that small town behind for college educations, dorm rooms, microwave meals, and pizza delivery. I forgot my food heritage. Today, I realize that my family didn’t eat farm fresh and homegrown food when I was a child because we were backward, country and poor. We did it because it was

good, healthy food that tasted great, made us strong, and connected us to our community. Farmers and gardeners have always known this, and in that light, it seems country has always been cool. The best food doesn’t come from a box or golden arches or the freezer aisle. The best, healthiest food comes fresh from gardens and local farms, and people you know. These days, traditional American Southern foods are all the rage in network TV shows, books, magazines and food blogs. Even the New York Times has recognized and celebrated the Southern Food movement and its champions. This is wonderful news for us, because Kentucky enjoys an unmatched bounty. Much of the buzz is a result of the efforts of the Southern Foodways Alliance, which has gone to great lengths to document and preserve the rich agricultural heritage that is our own. They record and share the culture of the South as it is told through what we eat and drink –– the very basics that we often take for granted but that define us a people. With this issue we got our hands dirty. We made some real food. It’s been a cold winter; and in its last throes, Rona Roberts created a timeless meal menu that is sure to warm hearts and please friends. We learned new techniques in food preparation and preservation, and filled our minds with daydreams of garden plots and crops of herbs, lettuces, tomatoes, melons, and next fall’s pickles and preserves. We hope we can inspire you to make a big ol’ mess in your designer kitchen and experiment, taste and share with those you love. You can find news, calendars and neighborhood information in our weekly email newsletter and online at www.southsidermagazine.com. Sign up for our email newsletter this month on the site and you could win a signed copy of Chef Ed Lee’s bestseller, “Smoke and Pickles: Recipes From a New American South.” Southsider Magazine has had a few different looks in its 13-year history. We hope you enjoy this one. Let us know what you think by emailing: info@smileypete.com. SS

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Southsider magazine c o n t e n t s

Pop Culture Collision Freaks and geeks unite at third annual Lexington Toy & Comic Convention

page 6

March 2014

PUBLISHERS Chris Eddie chris@smileypete.com Chuck Creacy chuck@smileypete.com MANAGING EDITOR Saraya Brewer saraya@smileypete.com ART DIRECTOR Drew Purcell drew@smileypete.com DIRECTOR OF EVENTS AND SPONSORSHIPS Robbie Morgan rmorgan@smileypete.com

Practices in Preservation Canning and curing, smoking and pickling: Revisiting traditional food preservation methods

page 9

ACCOUNT EXECUTIVES Linda Hinchcliffe linda@smileypete.com Steve O’Bryan steve@smileypete.com Ann Staton ann@smileypete.com Amy Eddie amy@smileypete.com Carmen Hemesath carmen@smileypete.com

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American Southern

Sitting down with Ed Lee, Kentucky’s master of smoke and pickles

page 18

Abby Laub Rona Roberts Theresa Stanley Esther Zunker

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Pop Culture Collision Freaks, geeks and celebrities come together as Lexington Toy & ComicCon enters its third year BY SARAYA BREWER SOUTHSIDER MAGAZINE

hen longtime toy collector Jarrod Greer’s pitch for hosting a comic and toy convention at the Lexington Convention Center was accepted, he admits he had no idea how the event would go. “I don’t want to say I didn’t think it would work, because I always thought it would,” Greer said. “I just didn’t think it would work this well.” The first Lexington Toy & Comic Convention in 2012 was a one-day event that saw about 4,000 attendees walk through the doors; last year’s event more than doubled that attendance. This year’s convention is poised to be the largest event the convention center will host all year, with a projected 15,000-plus attendees from more than 20 states and several countries expected to attend. “The work Jarrod has done with this event is astounding,” said Joe Fields, director of convention sales at the Lexington Center. “On top of having a substantial economic impact on hotels and restaurants, ComicCon brings an incredible amount of energy, fun and excitement to downtown Lexington.” Lexington ComicCon is more or less a labor of love for Greer and his wife, Jaime, who live in Flatwoods, Ky., where Jarrod works full time for a machine and welding fabrication shop. The couple organizes the festival in their spare time, primarily through email. Greer laughingly admits to being a “horrible micromanager” when it comes to managing the event but adds that having his hand in virtually every detail of the event might be why it has done so well: At press time, the LexingtonComicCon Facebook page had gained more than 15,000 “likes” since 2013’s event, quickly nearing 20,000 fans, with no sign of slowing down. If the fast-growing interest in his “pet project” continues at this rate, it is Jarrod’s hope that he and Jaime will eventually be able to relocate to Lexington to focus on the event full time. “Last year I told my wife if we broke 10,000 people through the door, then I was going to make this my fulltime job,” he said.

6 | Southsider Magazine March 2014

What to expect MEDIA GUESTS More than 60 celebrity guests –– including “Star Trek” stars William Shatner and George Takei, Melissa McBride from “The Walking Dead” and original Pink Power Ranger Amy Jo Johnson –– will conduct Q&As, panel discussions, SHATNER photo shoots and meet-and-greets with attendees throughout the weekend. VENDORS AND EXHIBITORS The Regency Ballroom will host more than 200 booths that feature a blend of local, regional and national artists, and collectors and vendors of almost every type of comic, toy and game imaginable.

TAKEI

MCBRIDE

COSPLAY Short for “costume play,” CosPlay –– a subculture that involves elaborate handmade costuming –– is a “major aspect” of Lexington ComicCon, according to organizer Jarred Greer. This year’s event features a Saturday afternoon costume contest with $2,000 worth of prizes. More details and pre-registration instructions are available at the event’s website.

Lexington Represented Dozens of local and regional artists will be exhibiting and selling their work at this year’s Lexington Toy and Comic Convention. Below are just a handful of Lexington artists who will have a presence at the event; a full list is available at www.lexingtoncomiccon.com.

Andrew Heath

Kenn Minter

Jay Myers

Justin Stewart

Sara Turner

Andrew Heath creates clean and simple prints inspired by comic, television and movie characters and other pop culture icons. He will exhibit and sell his prints at this year's convention. www.andrew-heath.com

Kenn Minter has been producing illustrations and comics for more than 25 years. At this year’s convention, he will debut his two most recent books, “Tales of the Emerald Yeti” # 3 and “mr. bunny and circle-head.”www.notfromherecomic. blogspot.com

Jay Myers primarily focuses on creating images and telling all-age stories that recall “more innocent and mythical times.” He will have prints, original art, and commissioned art available at this year's convention. www.mrjaymyers.com

A force behind local podcast Beaucoup Pop, Justin Stewart has illustrated for Disney, Marvel and more. He will sell exclusive prints, stickers and a new mini-comic collection at this year's convention. www.justin3000.com

Sara Turner, one half of the local illustration team Cricket Press, will exhibit “The Ghosts of Pineville,” her threepart comic series, as well as several miniature comic books from her “Tiny Ghost Stories” series. www.tinyghoststories.com

“We got 9,948 people through the door, so it wasn’ t even open to discussion,” he added with a laugh. While Jarrod isn’t imposing an ultimatum on himself and the event this year, the Greers are excited to see how the event shakes out. They like to emphasize the diversity and “unbelievable

cross section” of the ComicCon community –– kids, teenagers and adults of all ages enjoy the event, and an ever-increasing number of women have become a growing force in the demographic. “We get everything from little kids who are into toys and comic books and movies up to 60-year-old men who are

trying to complete their quarter million dollar comic collection,” he said. “People see it advertised and they think it’s something they might not necessarily be interested in, but we have so many people come in and they say ‘you know, I really didn’t think I would like this, but this is the coolest thing I’ve been to all year.’” SS

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Practices in preservation CONTRIBUTING EDITOR: THERESA STANLEY PHOTOGRAPHER: SARAH JANE SANDERS FOOD STYLIST: TIFFANY MITCHELL

he American South is experiencing a trend in crafting and preserving traditional foodways. Preserving each season’s best at the height of freshness and bounty is deeply rooted in Southern tradition. While a necessity in agrarian societies a century ago, food preservation methods of yore allow today’s chefs to maximize the abundance of community-supported agriculture shares, farmers’ market and backyard garden goods. Additionally, the trend and demand for more healthful and less processed food has influenced the palate of restaurant chefs and is boosting the trend of artisanal, small-batch entrepreneurs. Canning, curing, pickling and smoking are all traditions once passed on with prize-winning recipes and a salt box. Restaurant chefs have taken on the challenge of learning these traditional methods to turn out fare on some of the finest dining plates across America while creating a cornerstone for their menus. As you’ll see on the following pages, the mysterious methods can also be scaled down with simple recipes and attained in the modern home kitchen. Read on to discover –– or rediscover –– these time-tested, DIY methods for preserving your garden bounty.

CONTENTS: CANNING SMOKING CURING PICKLING ED LEE:

10 PAGE 11 PAGE 14 PAGE 16 PAGE 18 PAGE

KENTUCKY’S

MASTER OF SMOKE AND PICKLES

DRINK OF THE MONTH KENTUCKY BOURBON MARY

PAGE

canning BY THERESA STANLEY

ocated at the intersection of campus and downtown, local eatery Sav’s Grill serves traditional West African dishes to an increasingly epicurious Lexington market. The restaurant’s owner, Mamadou “Sav” Savane, adds heat and depth of flavor to plates and stews with his Guinea family habanero sauce, a recipe that traveled with him as he moved to America with his wife, Rachel. At the South Limestone cafè, spice-hungry patrons request extra drops of Sav’s signature sauce on their plate and to go. The sauce is unique because of what is missing – – it contains no vinegar filler, making it a nearly pure product. Until last year, Sav sold the sauce over the counter in ramekins to loyal customers. Request for the product became so great that he finally created a backyard garden specifically to grow his own habanero plants, which he sources from long-running local greenhouse Michler’s. One of his customers, University of Kentucky College of Agriculture Extension professor Lee Meyer, fortuitously suggested that Sav bottle the product for the local grocery market. With direction from the Food Systems Innovation Center at UK, Rachel took a canning class and gained certification to bottle their popular menu item for shelf stability. Last summer, Sav’s Piment Habanero Sauce received an approved nutrition label and began bottling for the grocery and online markets. The sauce can be bought at the restaurant, online (savsgrill.com) and at Good Foods Co-Op on Southland Drive.

DIY Canning Donate time, take a class or cater your own canning adventure Tomatoes, green beans and beets, oh my! For backyard gardens there can be a tipping point in success. What to do with the bounty? Canning is making a comeback. The detailed process offers possibilities to create shelf-stable products that can be used year round. For a hands-on experience, the University of Kentucky Cooperative Extension offers classes in canning, which typically fill up rather quickly; the next opportunity to learn the method with this office is June 19. The organization has also created and posted a guide called “Principles of Home Canning,” on its website for the eager and adventurous DIY experience. While neighbors, family and friends are typical beneficiaries of super ripe goodies, a trend in donating garden surplus to local food-based non-profits is also making waves. For example, Faith Feeds gleans and preserves ripe products to assist folks needing access to fresh food. The organization also hosts preservation events at a local church, to save the seasonal harvest for future donation.

Resources Faith Feeds faithfeedslex.org University of Kentucky Cooperative Extension fayette.ca.uky.edu

10 | Southsider Magazine March 2014

smoking With smoking, low and slow is the order of the day BY ESTHER ZUNKER

he ancient practice of smoking has seen a resurgence of sorts, topping several food trend lists in popular “foodie” magazines and blogs in recent years. In 2013, Bon Appétit joked that this Top 25 food trend was “a reason to disable your smoke detector.” In Lexington, the success of that modern resurgence is alive at the new Jefferson Street establishment County Club Smoked Meats. At the helm is chef and partner Johnny Shipley, who is committed to “exploring and expanding the American tradition of smoking meats using hardwoods and low temperatures.” County Club is not a barbecue restaurant in the traditional sense. It’s something different. Shipley isn’t quite sure when this modern fascination took off in North America. “It might tie into the new Southern cuisine, and it’s just riding right along with the championing of Southern foods,” he said. “Smoking creates big flavors, and I think people are looking for that.” With a sense of culinary adventure and a willingness to experiment, anyone can add the deep smoky flavors to about anything: salts, spices, nuts, grains for home brewed beer, fruits, vegetables, oils, eggs, meat, fish and even shellfish. “We also goofed around with some smoked mussels the other day, and they turned out really great,” Shipley said. The most distinct differences between smoking and grilling meats are time and temperature. Grilling can take just minutes, as juices are quickly sealed in the meat, while smoking takes hours, sometimes even days. “With grilling, you generally use hot coals, and then your meat or vegetable goes on a grate directly above your hot coals,” said Shipley. “It’s a very quick process.” In meat smoking, however, lower temperatures –– SHIPLEY around 200 to 225 degrees –– are required for much longer periods. Shipley uses white oak wood for his smoky flavors the majority of the time but has also experimented with grape vines and bourbon-barrel staves. At County Club, smoked vegetables also play a major role on the menu, from the smoked garlic in the restaurant’s gruyere macaroni and cheese to the smoked portobello mushrooms on its cheeseburger. “Smoking vegetables makes them into components of the South,” Shipley explained. “It completely changes a vegetable’s dynamic with that element of smoke.” In general, vegetables require a much shorter time than meats in the smoker — most are finished in 30 to 45 minutes. “You’re not breaking down any proteins; you’re just trying to adhere to the flavor of the smoke,” Shipley explained. At County Club, preparing both meats and vegetables for the smoker is a relatively quick process; Shipley says he just rubs them with salt, pepper and occasionally some olive oil. It’s the smoking that takes time. The restaurant prides itself on smoking responsibly raised Kentucky cow, hog, sheep, goat, and chicken; in the near future, Shipley hopes to add both rabbit and legs of lamb to the menu.

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March 2014 Southsider Magazine | 11

DIY Smoked Ribs

E * FReE r Kit!

BY CHUCK CREACY

Starnty size Egg purilcsh.ase. a r deta *With ore fo See st /31/14 3 s Expire

What you’ll need: • A backyard smoker: a cabinet, egg, or offset smoker grill will do • 6 cups of pecan smoker chips (I hand chop them with a hatchet and soak them in water for at least 30 minutes) • aluminum foil • spray bottle • 8 pounds of pork ribs This perfect rub for ribs is a variation on one found in Mark Bitman’s “How to Cook Everything,” and is portioned for 8 pounds of baby back ribs. If you eat, you should own this book and its companion “How to Cook Everything Vegetarian.” Rub: • 1¼ tablespoons of Kosher salt • 2 tablespoons of granular sugar • 1 tablespoon ground cumin • 1 tablespoon freshly ground black pepper (if you don’t have a grinder or a spice mill, get one. This is important.) • 1 tablespoon chili powder • 2 tablespoons paprika Trim the ribs, cut off the skirt, square things up if it needs it. Not sure how to prep ribs? BBQ with Franklin on YouTube is a great resource. Rinse the ribs, and place in a large pan. You should attempt to peel away the fatty membrane from the underside. Use your chef’s knife to get it started and peel it back. Hold on to it with a dry paper towel and pull; I have never had any luck with this time-consuming step. Instead, I get frustrated and end up scoring it deeply in a crisscross pattern. Either way, as far as I can tell, it has little effect on the final outcome. Mix the rub ingredients well in a bowl and apply the dry rub to the ribs in the pan. Coat them thoroughly and heavily –– top, bottom and all of the edges. Let them rest for a while. Start the smoker at about 212 degrees, never hotter that 225. Low and slow is the order of the day. Add 4 cups of the wood chips to the smoke tray and fill the water pan. Make sure your spray bottle is full of clean water; some people use apple cider vinegar or apple juice. As things are warming up, put the ribs in the smoker meat side up. If you’re using a grill smoker with an offset firebox, place the thicker end toward the heat. Eight pounds should fit on a cou-

Ultimate for Backyard Smoking!

ple of shelves of your average cabinet smoker. Don’t crowd them. You should get smoke pretty quickly, and the key is to make sure you don’t choke the fire and produce too much “dirty” smoke. Billowing clouds of white smoke are not ideal. Open up the vents and get some airflow. Smoke should be thin, relatively opaque, and full of moisture. Once you have your airflow set and things are looking good, crack open a beer and leave things alone. Don’t over think it, and don’t peek. There’s a certain Zen to smoking meat. Just let it become what it will be. Keep the smoker closed. This is where most beginners go wrong. There is a simple saying that will help you, “If you’re looking, you aren’t cooking.” You can twang it up if that doesn’t sound Southern enough to suit you, but it’s true. Keep an eye on the temperature and make sure it stays somewhere between 212 and 225 degrees, never hotter. If you’d like, add some more wood chips after an hour or so. Smoke for two hours. Open the smoker, if you use sauce, now’s the time to put it on. Spray the ribs with some moisture. Give your sauce 15 minutes with the smoker door closed again. This time, use a towel to move the ribs onto a large sheet of foil. Give them a good spray of moisture and wrap them up tight, sealing in the moisture. Place them back in the smoker, meat side down. Maintain a temperature of 225 for another two hours to finish. When done, ribs should break apart easily. The meat should be tender and pulled back away from the ends of the bone.

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Saltbox curing at home Ham can be cured in two ways: the bag cure and saltbox method. The Kentucky 4-H Program Country Ham Project, which can be found online, details both traditions. While the bag cure is typical with commercial purveyors, the saltbox method, which follows, is more of a home cure. A treasure trunk, beverage cooler or any well-drained container can be used as a saltbox.

Purchase a butcher-prepared “green” ham (fresh and uncured). Create cure rub mixture using salt, brown sugar, black pepper and red pepper. Standard formula: 10 pounds of cure per 100 pounds of ham, with a 70 to 80 percent salt consistency. Apply rub three times separately, five days apart (this process typically starts in December, as the ham must cure

for 40 days at a temperature below 40° F). Place ham in saltbox, and cure at a temperature below 40° F for 40 days (ideally outdoors during the months of January and February). Remove from box and age ham by hanging in a ham sock to sweat out the summer months. Age for a minimum of six months –– then feast!

COMING SOON

curing BY THERESA STANLEY AND ABBY LAUB

ured animal protein was a necessity in agrarian lifestyles: One cured ham provided meat to a family for a winter. Although refrigeration has replaced the need to cure, the desire to create luxurious charcuterie is in vogue, and can be done at home using the saltbox method. “Interest in curing and charcuterie –– and restaurants that offer it –– have surged the last couple of years in large part due to the push of Slow Food and other organizations to save traditional foodways based on sustainably raised foods,” said University of Kentucky Chef-in-Residence Bob Perry, who works closely with the College of Agriculture. While western Kentucky is the state’s primary hotbed for commercial country ham purveyors, the UK College of Agriculture is teaching the method at extension facilities across the state. “The foodies are seeking out this kind of product, and the ‘localvores’ as well,” said UK meat scientist Gregg Rentfrow, adding that the process has a special connection to those of us in the Southeast. “It’s part of our food heritage,” Rentfrow added, “and it’s very simple to do.”

Country Ham & Cheddar Biscuits

up and pat down the scraps to use up as much of the dough as possible.

• 2 cups flour • ¼ teaspoon baking soda • 1 tablespoon baking powder • 1 tablespoon salt • 6 tablespoon unsalted butter, very cold • 2 tablespoon unsalted butter, melted • 1 cup buttermilk • 3 oz. shredded cheddar cheese • 3 oz. cured country ham, diced or chopped

Place all the biscuits on a parchmentlined cookie sheet and brush the tops with the melted butter. Bake for 1012 minutes until the tops are light golden brown.

Preheat oven to 450 degrees F. Add flour, baking soda, baking powder and salt to the bowl of a food processor and pulse to combine. Cut cold butter into chunks and add to the dry ingredients. Pulse until the flour resembles a coarse meal. Move the mixture to a medium bowl and add buttermilk, cheese and ham. Mix with a wooden spoon until just combined. Turn the dough out onto a floured surface. Gently pat the dough down until it’s ½-inch thick and fold the dough over on itself about five times. Gently press the dough down again until it’s 1-inch thick. Use a 2-inch biscuit cutter to cut rounds from the dough. Gently roll

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Chocolate Dipped, Bourbon Glazed Country Ham Jerky with Sea Salt • 4 large slices cured country ham, cut in half lengthwise to make eight servings • 3 oz. semi-sweet chocolate chips • 2 tablespoons Kentucky sorghum • 1 tablespoon bourbon • 1 tablespoon coconut oil • 1 teaspoon sea salt Combine bourbon and sorghum; set aside. Melt chocolate over medium heat. Remove from heat and add coconut oil. Roll ham into rolls, place on a parchment liner cookie sheet and drizzle with bourbon-sorghum glaze. Bake at 400 for 5-6 minutes. Cool for two minutes, then transfer to tin foil or parchment paper set on a plate or –– ideally –– a wire rack. Drizzle with warm chocolate. Set for one minute, sprinkle with sea salt and refrigerate until chocolate is fully set.

NOW OPEN 1 P.M. SATURDAYS & SUNDAYS RESERVATIONS RECOMMENDED • WALK-INS WELCOME • (859) 254-6358 • MELTINGPOT.COM/LEXINGTON Pricing valid at this location only. All menu items are priced and portioned per person. Price above reflects the starting price for cheese fondue.

March 2014 Southsider Magazine | 15

A combination of cauliflower, carrots, cucumbers, green beans and onions were used in this quick pickle vegetable medley.

pickling BY THERESA STANLEY

very culture has a pickle. Americans have the classic cucumber, bread & butter and Chow-Chow. Koreans sport famed kimchi, and Persians savor aged-garlic Torshi, just to name a few. These days the pickle is trendy, appearing regularly on chef's plates, both fine and casual. The method used to pickle captures the crisp, fresh notes of typically raw ingredients; eggs being an exception. Seasonal pickling may sound trendy, but that’s the old-fashioned way. Any ingredient coming out of the garden can be pickled and served as a complement to seasonal cooking. Pickled vegetables are low-calorie snacks with measurable health benefits. Aiding in digestion, pickles contribute to the recommended daily servings of vegetables and are good sources of fiber, iron and antioxidants. While some methods create a product that is shelf-stable for months, a quick pickle produces these darlings in two days with refrigeration stability for two weeks. A standard formula for pickling can be modified with additional spices added according to palate and purpose. For example, fresh dill is a typical ingredient added to cucumber pickles. On the sweeter and spicier side, local home chef Dan Wu introduced a homemade Pickled Peach with Sriracha at last fall’s Crave Lexington Home Chef Competition –– served alongside pork tenderloin, it was a bite of perfection. Enjoy quick pickles as a snack or add to a meal.

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The Quick Pickle: Two Day Darlings • 2 cups chopped raw vegetables • 1 cup cider vinegar • 3⁄4 cup of water • 1 tablespoon sugar • 1 teaspoon kosher salt • 6 whole black peppercorns (optional) • 6 whole mustard seeds (optional) • Sprig of fresh herbs, such as dill or fennel fronds (optional)

Place chopped vegetables and optional spices in large wide-mouthed glass jar or heat-proof, sealable glass bowl. In a small sauce pan bring to boil vinegar, water, sugar and salt. Immediately pour over vegetables, leaving ½-inch headspace in the container. Cool one hour. Cover tightly and rotate liquid. Label with date and refrigerate two days before opening. Consume within two weeks.

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March 2014 Southsider Magazine | 17

Chef Edward Lee Smoke and Pickles: An Intersection of Cultures BY THERESA STANLEY

hen chef Edward Lee walked into the kitchen of Louisville restaurant 610 Magnolia 10 years ago, he embraced the opportunity to participate and propel an emerging culinary scene –– if just for the week while he was in town for Derby. A New Yorker at the time, Lee felt a deep connection to Kentucky and its Southern, but irreverent, roots. The food culture, notably German, Jewish and Southern, added a layer of vocabulary to his diverse culinary vernacular. As he tells it, he walked into that kitchen and never left. Lee is now the owner and chef of two highly acclaimed, James Beard Foundation-nominated Louisville restaurants, 610 Magnolia and Milkwood, which embody the distinctive cuisine known as “American South.” The former serves nuances of the cuisine while the latter speaks the Southern language on a plate. In his early years, Lee –– a three-time James Beard Chef of the Year nominee, Food Network Iron Chef Champion and high finishing Bravo Top Chef –– was looked after in a Brooklyn kitchen by his traditional Korean grandmother; he later trained in the finest French kitchens. However, it is Southern fare –– particu“Smoke and larly smoked and pickled –– that resPickles: Recipes onates with him. and Stories From “Smoke and Pickles: Recipes and a New Southern Stories From a New Southern Kitchen,” Kitchen” Lee’s candid and acclaimed cookbook, By Edward Lee reveals connections in traditional Korean Artisan, 2013 and Southern foodways, through highly introspective narratives and recipes. “Smoke is an intersection that connects my two worlds,” said Lee, who went so far as to incorporate his love of smoky southern notes into the special edition bourbon/rye blend that he co-invented alongside his friend and founder of Jefferson’s Bourbon, Trey Zoeller. A first in the bourbon industry, the chef- and distiller-collaboration was invented with the bold flavors of American Southern food in mind. Written after Lee competed on season nine of “Top Chef,” “Smoke and Pickles” explains that when it comes to American South, “the culinary movement is looking inward, not outward for inspiration.” At a time when the region is experiencing a trend in crafting and preserving, Lee adds to the regional conversation by offering recipes that convey thoughtfulness with seasonal suggestiveness from a Kentucky perspective. In addition to sourcing from Kentucky growers and producers, Lee grows fresh herbs and produce in his chef’s garden that are used in creating pickles and accoutrements served at both restaurants. When asked which item he looks forward to preserving after the long winter months, “ramps, garlic shoots and corn top the list.” Korean superstitions and Southern anecdotes are weaved throughout “Smoke & Pickles,” which inspires both a good meal and conversation with friends and family. The writing reveals Lee’s playful side, conveying the sentiment Southern food is ironic: overindulgent yet simple. Notably, Lee embraces tradition and encourages the reader, professional and home chef alike, to discover their own path of food culture intersections. “A chef from Atlanta contacted me to tell me the book inspired him to incorporate his Jewish heritage into his cooking,” Lee said. “That was a wonderful compliment.” SS

Southsider Magazine is giving away two autographed copies of Edward Lee’s book “Smoke and Pickles: Recipes and Stories from a New Southern Kitchen.” Sign up for our e-newsletter at www.southsidermagazine.com by March 20 for a chance to win a copy – we’ll notify the winner by email toward the end of the month.

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Drink of the Month

Smoked, Pickled & Cured Bourbon Mary BY THERESA STANLEY

A brunch necessity, the Bloody Mary is a classic drink that pairs well with Southern food. Here in Lexington, it is certainly a staple for Keeneland, both for tailgating and box going. In the spirit of going local, the classic cocktail can be updated. This Kentucky version, a Bourbon Mary, substitutes bourbon for vodka. The smoky notes of bourbon provide depth and richness to what some folks consider a meal in a glass. The Kentucky Bourbon Mary incorporates the traditional preservation methods of smoking, pickling, canning and curing, all explored in this issue of Southsider Magazine. With the full-bodied bourbon tones, the need for extra heat is reduced; however, adding the suggested amounts of fresh ground horseradish and Sav’s Piment Habanero Sauce provide layers that linger. Diving into America’s only native spirit may by a stretch for some palates. Consider easing into Kentucky’s liquid pride with the Bourbon Mary for a familiar first step.

Serves 4-6 • 46 oz. tomato juice • 6 oz. bourbon (optional) • 2 tablespoons Bourbon Barrel Worcestershire Sauce • 1 tablespoon raw horseradish • 1 teaspoon Sav’s Piment Habanero Sauce (optional spice) • 4 wooden skewers • 4 small slices cured country ham • 2 celery stalks, cut into eight pieces • 1 lime, quartered • Quick pickles (see recipe on p. 17) • Celery leaves or fennel fronds to garnish Combine and stir tomato juice, bourbon, Worcestershire sauce, horseradish and habanero sauce in large pitcher. Skew ham, celery, pickle and lime. Repeat to create four skewers. Load 8 ounce glasses with ice. Pour Bourbon Mary mixture over ice. Garnish with skewer and celery or fennel.

A Timeless Kentucky Meal:

Sorghum Seven Ways Farm to fork. Farm to table. Farm to school. Farm to you — it always starts with farm. A recent meal prepared by Lexington food writer Rona Roberts featured 17 ingredients that started on Kentucky farms. Chief among those ingredients was sorghum, produced from four Kentucky producers and included in seven dishes. Pepared for a Mercer County Arts Council fundraiser, the meal took place at the Nathaniel Burrus house, a historic Mercer County home less than 30 miles from downtown Lexington. The centerpiece? A fall-apart tender lamb shoulder that came from Four Hills Farm, about seven minutes away. Read on for recipes, resources and the scoop on sorghum’s seven different contributions to the meal.

ON THE MENU COCKTAIL: “THE SORGHUM COLONEL” WINTER ROAST VEGETABLE SALAD Sorghum Bourbon Vinaigrette

SLOW-BRAISED MERCER COUNTY LAMB SHOULDER Sweet Potato Garnish Kentucky Pan Sauce

OVEN-BAKED SWEET POTATO FRIES KENTUCKY RICH AND SPICY CORNBREAD Sorghum-Lime Drizzle

FRESH GINGER GINGERBREAD Sorghum Bourbon Whipped Half Sour Cream

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March 2014 Southsider Magazine | 23

The Keeneland Library Duplicate Book Sale at the keeneland entertainment center march 6-8

Discover duplicate books, journals and memorabilia from the Keeneland Library’s collection, including:

LEXINGTON CATHOLIC HIGH SCHOOL

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24 | Southsider Magazine March 2014

“Eating is an agricultural act.” – Wendell Berry, “The Pleasures of Eating”

BY RONA ROBERTS PHOTOS BY SARAH JANE SANDERS

gnore bourbon and country ham that has aged through eight changes of season. Aside from them, “old food” does not make us want to rush to the table. But what about “timeless” food? Yes, when homemade-from-scratch crunchy cornbread is involved. Roast winter vegetables atop greens, spiked with a sorghum bourbon vinaigrette. And fall-apart tender lamb shoulder, raised on Kentucky pasture and slowcooked for hours in its own savory sauce. Once upon a time, most Kentuckians followed a “100-mile diet,” eating foods that grew on their own land or in their communities. Today we might call

that “locavorism.” We can bet our Kentucky ancestors just called it “eating.” We got all the way into the 20th century sustained by corn and pork, greens and green beans, pickle and potatoes, wild blackberries and apple orchards, milk cows and chickens. Then we gave it all up and went to the store to buy instant pudding mix and Hamburger Helper. We had a little 50-year fling with bad food, obesity, cancer, heart disease and dental devastation. Timeless Kentucky meals turn us toward the foods our land and growers have been producing all along. We can, after all, live happily ever after, or at least we can stand up tall and be Kentucky Proud. And we can stick together. Sorghum will see to that.

Jim Shepler, left, owns the Nathaniel Burrus House with his wife Diane. Lois Mateus, right, retired Brown Forman executive and Mercer county farmer, grew up in the house. Mateus organized the Timeless Meal as a fundraiser for the Mercer County Arts Council.

March 2014 Southsider Magazine | 25

LEAD It starts by being led; they soon learn to lead—lead discussions, lead assemblies, lead their team, and lead by example. In middle school at TLS, being in the middle means taking the LEAD.

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Sorghum: What is it and how did it show up seven times in one meal? While many Kentuckians hold sorghum dear and eat it daily, the larger world has only recently learned of sorghum’s special qualities. Some chefs champion it for the complex flavors it can add to dishes. Technically, it is called sweet sorghum syrup. In Kentucky people sometimes call it “sorghum molasses,” or just “molasses.” True molasses, however, is a by-product of refining sugar, which comes from sugar cane and does not grow in Kentucky. Sorghum cane, though, grows well in the Commonwealth.

Steps to sorghum syrup:

This timeless Kentucky meal used sorghum in the following ways:

• Press the canes to extract the sweet juice they hold.

1. As an ingredient in a bourbon-based cocktail 2. As a subtle sweetener for roast winter vegetables 3. As a major flavor and sweetener in a salad dressing, sorghum bourbon vinaigrette 4. As a key flavor in an optional sorghumlime drizzle, intended to highlight the spicy cornbread 5. As a minor taste layer in the dark, rich pan sauce for the braised lamb shoulder 6. As a major taste factor and sweetener in gingerbread 7. As a mild taste feature and sweetener in sorghum bourbon half sour whipped cream

• Plant sweet sorghum cane seeds, usually in May. • Harvest (read: chop down) the resulting tall canes in early fall.

• Cook the juice slowly so that water evaporates and the sweetness concentrates. • Store the resulting dark caramel syrup in clean jars. It keeps for years, unrefrigerated.

Sidekick Cocktail

The Sorghum Colonel Published in “Kentucky Sweets: Bourbon Balls, Spoonbread & Mile High Pie” by Sarah Baird Yield: One cocktail • 1½ ounces bourbon • 3⁄4 ounces Amaretto • ½ ounce sorghum simple syrup (¼ ounce sorghum plus ¼ ounce warm water) • cherry, for garnish Shake all ingredients with ice. Strain into a cocktail glass. Garnish with a cherry.

March 2014 Southsider Magazine | 27

Comfort is a beautiful thing.

Rich and Spicy Kentucky Cornbread Cornbread can be simple. This cornbread, however, is ... arduous. It just is. Yet, like all cornbreads worth their crusts, this one can be changed, altered, added and subtracted until it wouldn’t recognize its own face in a shiny mirror. What follows is a good starting point. Feel free to modify based on what you have on hand. These ingredients yield a savory, moist, vegetarian, glutenfree cornbread.

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For one 9-inch cast iron skillet, which serves 6-12, depending on hunger levels and what else you serve for supper: Preheat oven to 375 degrees. • Put ½ cup unsalted butter in your 9-inch skillet. • Put your skillet in the oven and melt the butter. If the butter “browns” a little, that’s a flavor bonus. Cook in a separate heavy skillet over medium-low heat for 10 minutes, stirring occasionally. • 1 tablespoon olive oil or butter • 1 finely chopped medium yellow or white onion • 2 tablespoons or more chopped jalapeño or other hot pepper; substitute sweet peppers or leave peppers out completely if you wish. • 1 cup fresh or frozen corn kernels Mix together in a large bowl. • 2½ cups unbolted (coarsely ground, unsifted) white cornmeal • Coarsely ground black pepper, up to 1 tablespoon, according to taste • 1 tablespoon baking powder • ¼ teaspoon soda • 1½ teaspoons finely ground salt (like regular table salt) or 2½ teaspoons kosher or coarse sea salt • 1 cup grated or cubed sharp cheddar, Asiago or Gruyere • ½ cup grated Parmesan; save a couple of tablespoons for sprinkling on top.

Whisk together in a medium bowl until well blended. • 1½ cups buttermilk • ½ cup cottage cheese as tart and as close to dry curd as possible • ½ cup sour cream • 2 Kentucky eggs • 1 teaspoon sorghum (completely optional –– it’s an “encourager” for the naturally sweet tastes in the savory batter) Method. 1. Add the liquid mixture, cooked vegetables and melted butter to the big bowl of dry ingredients. Stir thoroughly. The batter will be thick. 2. Pour batter into the hot skillet (sizzle!). Sprinkle with the reserved Parmesan. 3. Place on your oven’s lowest rack. 4. Bake for about 40 minutes, until thoroughly, deeply golden brown. Better to err on the side of overdone than underdone, as more cooking adds more crunch and ensures the center will cook through. An instantread thermometer inserted in the center should read 190 degrees or higher. 5. Choices for serving: Use a spatula to help slide the cornbread out onto a platter or simply serve wedges straight from the skillet. 6. Refrigerate leftovers for up to a week or freeze them for up to six months. Cut leftover wedges open horizontally and toast them slowly in a toaster oven for even more crunch.

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March 2014 Southsider Magazine | 15

Braised Kentucky Lamb Shoulder Braising, pot roasting — same thing: cooking slowly in a covered pot with some liquids that slowly turn into sauce. Expect deep flavors and utterly tender bites. For best results, choose excellent pastured Kentucky lamb like Four Hills Farm’s mild Katahdin breed. Allow at least six hours for prepping, cooking and finishing this dish, and plan on your house smelling good enough to eat as the braising bubbles along.

Yield: One 4-5 pound shoulder roast, bone-in, serves 8-10 people Select the right pot. • Before unwrapping the lamb shoulder, find a deep, heavy pot with a nicely fitted, oven-proof lid that will hold the lamb easily and leave plenty of room for about seven cups of vegetables. Season the shoulder. • Sprinkle the lamb all over, generously, with kosher or sea salt and freshly ground pepper. Brown the shoulder. • In two tablespoons olive oil, over medium heat, brown the lamb on all sides. This can take 30 minutes or more. • Move the lamb out of the pot, onto a plate, and let it rest. Preheat the oven to 300 degrees. Brown the vegetables. • Add these vegetables and ingredients to the fat in the pot, turn up the heat a little, and cook about 10 minutes, until the edges of the vegetables begin to brown. Stir often. • 2 coarsely chopped carrots • 2 coarsely chopped celery stalks • 1 coarsely chopped onion • 25 lightly crushed fresh garlic cloves • 4 stems fresh thyme • 2 bay leaves • 2 teaspoons whole black peppercorns Add to the pot, and cook five minutes. • 2 cups chopped, peeled tomatoes, fresh, frozen, or canned • 1 cup red wine • 2 teaspoons Kentucky sorghum • 2 dashes aromatic bitters, like Angostura or Scrappy’s • More salt and pepper

Return the lamb to the pot. • Clear vegetables away from the center of the pot, if needed, to make room for the lamb. Add broth and bring back to a simmer. • 4-8 cups unsalted chicken stock: use enough to reach about halfway up the shoulder Cover and braise. • Braise — cook, covered, in the oven — for 4½ to 5 hours. The bones should easily pull out of the shoulder and the flesh should feel meltingly tender if poked (lightly) with a fork. • Remove the lamb to a platter; cover lightly with foil to keep it moist. Make sauce. • Set a large strainer over a clean, large, wide pot or skillet. Pour the sauce and vegetables into the strainer, capturing all the juices. Use the back of a serving spoon or wooden spoon to press as many vegetables as possible through the strainer into the liquid. Discard the vegetables and herbs that remain in the strainer. • Cook the sauce gently until it is reduced to about three cups liquid. It will thicken slightly, but it is not intended to be a thick sauce. • Taste for seasoning; add salt and pepper as needed. Garnish and serve (or store). • Pull out all bones from the lamb shoulder. • Slice the lamb as thickly or thinly as you like. • Arrange the slices on a platter or casserole dish. • Spoon the sauce over all. • Either cover and chill for reheating later (325 degrees for 30 minutes), or … garnish with freshly chopped mint, parsley or other herbs of your choice, and serve.

March 2014 Southsider Magazine | 29

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Winter Roast Vegetable Salad for a Crowd with Chef Ouita Michel’s Sorghum Bourbon Vinaigrette Serves 12 generously Preheat oven. Turn oven to 375 degrees; either a faster or slower oven will also work, with attention. Prepare pans. Place parchment paper or foil on two heavy baking sheets Divide onto two baking sheets and mix thoroughly with your hands. • 8 cups washed, chopped, mixed winter vegetables; use any combination of sweet potatoes, onions, garlic, leeks, winter squashes, winter radishes, turnips, parsnips, carrots, fennel, celeriac, white/yellow/red/purple potatoes, and rutabaga. Cut into spears, coins, or wedges. • 2 tablespoons good olive oil, clarified butter, or mild bacon grease • 1 tablespoon sorghum • Generous sprinkles of good salt and freshly ground pepper Roast veggies. Bake, uncovered, until tender. Depending on your mix of veggies, this may take 45-60 minutes. Remove garlic early if it starts to brown. Allow other vegetables to brown around the edges. If you need to hurry the veggies, cover the baking sheets

30 | Southsider Magazine March 2014

tightly with foil for at least 20 minutes. Then uncover for 10 minutes or so to get a bit of caramelization. Remove from oven. Your choice: let vegetables cool on sheets, or use when warm to top salad greens. Hint: warm is wonderful.

Ouita Michel’s Sorghum Bourbon Vinaigrette Blend on low speed or shake wildly in a 1-quart jar with tight lid until everything combines: • ½ cup pure sorghum • 3 tablespoons Woodford Reserve Bourbon • ½ cup malt or cider vinegar • A few shakes of Tabasco sauce or Sav’s Piment • 2 teaspoons grated onion • 1 teaspoon salt or to taste • 1 teaspoon freshly ground black pepper • 1 cup olive oil Assemble salad. Using 12 cups or more of fresh, leafy salad greens, either make one giant salad platter or separate greens onto the right number of individual salad plates. Top generously with roast vegetables, nicely arranged. Drizzle all with Ouita Michel’s Sorghum Bourbon Vinaigrette.

Lois Mateus’s Fresh Ginger Gingerbread

“Catering to cowards” ★★★★

“ Making dentistry affordable” ★★★★

with Sorghum Bourbon Whipped Half Sour Cream • 3 x 1-inch piece of fresh ginger • ⅔ cup firmly packed light brown sugar • 1 ½ teaspoons cinnamon • 1 teaspoon ground ginger • ½ teaspoon allspice • ¼ teaspoon salt • ⅓ cup sorghum • 8 tablespoons unsalted butter, melted and still warm • 1 large egg • ½ cup hot water • 1⅔ cups all purpose flour • 1 teaspoon baking soda Heat oven to 350 degrees. Grease the sides and line the bottom of an 8-inch baking pan with parchment paper. Peel the ginger with a vegetable peeler and cut crosswise into ¼ inch pieces. Pulse in processor for 10 seconds until finely minced. If using mixer, finely mince the ginger pieces with a sharp knife. Add all ingredients and mix thoroughly. Bake for 25-30 minutes until surface springs back when you press it lightly with your finger and a toothpick inserted in the center comes out clean.

“ Creating winning smiles” ★★★★

Cool the cake in the pan on a rack for 10 minutes.

SAME DAY EMERGENCIES

Slide a knife around edges to detach from pan. Invert onto platter and remove parchment paper. Serve warm or cold with a dusting of powdered sugar, and a dollop of whipped cream or mascarpone.

SEDATION ROOT CANALS EXTRACTIONS WHITENING

(IN OFFICE & TAKE HOME)

DENTURES • PARTIALS BRIDGES • CROWNS

Sorghum Bourbon Whipped Half Sour Cream

IMPLANT RESTORATION FULL SERVICE FAMILY DENTISTRY

Beat together, using a stand mixer on medium speed, until softly mounded: • 2 cups heavy cream • 2 cups sour cream

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Add and mix together at lowest speed until completely blended: • ⅓ cup sorghum • 2 tablespoons sugar or 3 tablespoons confectioners sugar • 2 tablespoons bourbon • 2 teaspoons good vanilla extract • ¼ teaspoon finely ground salt

SMILE DESIGNS FAMILY DENTISTRY SHANNON KEMPER, D.M.D.

3340 Clays Mill Rd. • Lexington, KY • 859.224.3200 • www.smiledesignslexington.com

Taste and correct seasonings. Mound on or beside gingerbread squares.

Jim Mansfield, owner of Four Hills Farm in Salvisa, Ky., where the lamb for this meal was sourced.

This timeless Kentucky meal used products from the following Kentucky producers: Barr Farms Sorghum, Meade County Country Rock Sorghum, Woodford County Elmwood Stock Farm, Scott County First Fresh Olive Oil, Mason County Four Hills Farm, Mercer County Heavenly Homestead, Russell County JD Country Milk, Logan County Steve Kay’s Campsie Garlic and Thyme, Fayette County Oberholtzer Sorghum, Casey County Paige Prewitt’s Garden Jalapeños, Fayette County Ruth Hunt Candy, Montgomery County Jonathan Roberts’s Kubocha Squash, Wayne County

Sav’s Piment, Fayette County Tallgrass Farm, Mercer County Townsend Mill Sorghum, Montgomery County Weisenberger Mill, Woodford County Woodford Reserve, Woodford County The following Kentucky Cookbooks were referenced in this meal: “The Kentucky Fresh Cookbook,” by Maggie Green “Kentucky Sweets: Bourbon Balls, Spoonbread & Mile High Pie,” by Sarah C. Baird “Smoke and Pickles: Recipes and Stories from a New Southern Kitchen,” by Chef Edward Lee “Sweet, Sweet Sorghum: Kentucky’s Golden Wonder,” by Rona Roberts SS

Tickets: $20 - 70 LexPhil Partners

LexPhil Partners

March 2014 Southsider Magazine | 31

march tadoo.com

events calendar Live music picks curated by our arts, culture and entertainment website, tadoo.com

Live Music

Townes Van Zandt Tribute. March 8. Local and regional musicians, including Coralee & Ray, The Kentucky Hoss Cats, Reva Williams, Egon Danielson and more, pay tribute to the late, great Texas songwriter Townes Van Zandt. 8 p.m., Willie’s Locally Known, 801 N. Broadway. www.willieslex.com.

The Saturday Giant

PHOTO FURNISHED

Habib Koitè

March 3. Woodsongs presents one of Africa’s most recognized and popular musicians, this Malaian guitarist incorporates influences jazz, classical guitar, Flamenco and traditional African rhythm into his music. Showcasing the musical variety of Woodsongs’ programming, seminal Canadian alt-country supergroup Blackie and the Rodeo Kings, which features Colin Linden, who has collaborated with The Band, Emmylou Harris, Bruce Cockburn, Bob Dylan and others, will also perform at this live radio and television show taping, open to the public. 6:30 p.m. Lyric Theatre, 300 E. Third St. www.woodsongs.com. 32 | Southsider Magazine March 2014

The Saturday Giant. March 20. This one-man art-rock band from Columbus crafts an innovative and compelling live show, sculpting layers of guitars, drums, bass lines, beat boxing, keyboards and vocals into towering walls of sound, without the aid of prerecorded samples. Paulie's Toasted Barrel, 517 E. Main St., 8 p.m. www.pauliestoastedbarrel.com. Woodsongs presents Donna the Buffalo and Eliza Rickman. March 24. Longstanding groove-oriented collective Donna the Buffalo, whose fanatic followers often find themselves on the same bus as Grateful Dead and other “jam band” fans and who refer to themselves as “The Herd,” emanates a variety of influences, from zydeco to reggae to Americana. Singer/songwriter Eliza Rickman, who delivers her dark and quirky songs with an enthralling, soft and beautiful touch, will also perform at this live radio and television show taping, open to the public. 6:30 p.m. Lyric Theatre, 300 E. Third St. www.woodsongs.com. Gangstagrass. March 25. This New York-based quartet – the act behind “Long Hard Times to Come,” the theme song to TV show “Justified” – perform an unusual blend of hip hop and bluegrass. Natasha’s Bistro & Bar, 112 Esplanade. www.beetnik.com. Sign up to recieve our weekly “tadoo list” in your e-mail at tadoo.com/tadooweekly!

Live Music

PHOTO FURNISHED

Psychedelic Furs

March 29. Still kicking nearly 40 years after their founding, the British new wave band behind a smattering of ’70s and ’80s hits that includes “Love My Way,” “Pretty in Pink” and “The Ghost in You,” return to Lexington. 8 p.m. Buster’s Billiards & Backroom, 899 Manchester St. www.bustersbb.com. WRFL and Outside the Spotlight present Ballister. March 29. A progressive, “left field” jazz trio consisting of Dave Rempis, saxophones; Fred Lonberg-Holm, cello/electronics; and Paal Nilssen-Love, drums. 8 p.m. Niles Gallery, UK’s Lucille Little Fine Arts Gallery. Woodsongs presents A Celebration of Pete Seeger. March 31. Iconic folk singer and activist Pete Seeger was highly influential to the local institution Woodsongs Old Time Radio Hour. This tribute to Seeger, who passed away in February at the age of 94, features folk singer Rik Palieri, who once sang as part of Seeger’s backup chorus, and Mark Dvorak, who has toured for nearly 20 years with touring Seeger tribute act WeaverMania!, playing the role of Seeger himself. 6:30 p.m. Lyric Theatre, 300 E. Third St. www.woodsongs.com.

March 2014 Southsider Magazine | 33

UK Opera presents “Don Giovanni.” March 7-9. The University of Kentucky Opera Theatre’s original presentation of Mozart’s 1781 masterpiece of love, lust and murder, based on the legendary fictional philanderer Don Juan. Thurs. - Sat. 7:30 p.m., Sun. 2 p.m. Lexington Opera House, 401 W. Short St. www.ukoperatheatre.org.

Theatre, Film & Performance

Aziz Ansari. March 8. For their Spring Comedian Act, the University of Kentucky Student Activities Board presents the funny-man known for his role on television show “Parks & Rec,” as well as his stand-up comedy. 8 p.m. Singletary Center for the Arts, 405 Rose St. (859) 2578868. www.uksab.tumblr.com. PHOTO FURNISHED

One World Film Festival

March 1, 6, 8. The annual film festival, which typically presents a month’s worth of documentaries and feature films that “increase understanding and encourage creative thinking about complex social situations,” closes out the 2014 schedule with “The Iran Job,” “No Place on Earth” and “The World Before Her.” All films shown at The Kentucky Theatre, 214 E. Main St. For times and more information, visit www.owff-lex.org.

34 | Southsider Magazine March 2014

Lexington Philharmonic: Charlie Chaplin’s “The Gold Rush.” March 14. A multimedia screening of Charlie Chaplin’s “The Gold Rush” with LexPhil performing Chaplin’s original 1942 Academy-Award nominated score alongside the film. 7:30 p.m. Singletary Center for the Arts, 405 Rose St. (859) 233-4226 or www.lexphil.org.

Etc.

PHOTO FURNISHED

PlayThink Movement & Flow Festival Pre-Party March 9. One of the region’s most unique summer events, PlayThink Movement & Flow Arts Festival, a three-day, family-friendly festival full of workshops and performances showcasing the region’s “flow community” (think hooping, fire spinning, aerial arts and more), takes place at Berea’s HomeGrown HideAways in June. This pre-party and fundraiser for the summer festival will feature an auction full of art and other various goodies, followed by a performer’s showcase displaying regional flow artists and musicians. 3 - 8 p.m., Urban Ninja Project, 3500 Arbor Dr.

Lexington ComicCon: Toy & Comic Convention. March 14-16. With nearly 10,000 attendees at the 2013 event, this large-scale convention features celebrity guests, exhibitors and vendors highlighting the best in comics, games, comic art, and collectibles. Attendees will have the chance to meet some of the sci-fi and comic industries’ biggest heroes, including William Shatner, Amy Jo Johnson (the original Pink Ranger), George Takei (Mr. Sulu from “Star Trek”), Melissa McBride (Carol from “The Walking Dead”), WWE wrestling greats Mick Foley, Big Van Vader, The Honky Tonk Man, and more. Sat. - Sun. 8 a.m. Lexington Center Bluegrass Ballroom, 430 W. Vine St. www.lexingtoncomiccon.com. 35th Annual St. Patricks Day Parade. March15. One of downtown Lexington’s most festive annual celebrations, this year’s St. Patrick’s Day festivities kick off at 8 a.m. with the Shamrock Shuffle 3K race. From 11 a.m. - 7 p.m., free, a variety of free activities for all ages, including live music, dancers, pipers, storytellers and other Irish entertainment and food, beverage and retail vendors will take place under tents at Cheapside Park, rain or shine, with the downtown parade kicking off at 2 p.m.. Downtown Lexington, www.lexingtonstpatsparade.org.

We have the best Photo Frames In town!

20th Annual Luggage

March 1-31, 2014 Trade in your old stuff for some new wheels? Over 1,400 pieces of used luggage have been donated to charity over the years. This year, your gently used luggage will be donated to The Hope Center. So dig out that old suitcase, carry-on or garment bag, bring it in, and trade it for some new luggage!

$25 off luggage purchase over $100 $50 off luggage purchase over $500

With your trade-in, you receive:

$25 off $100 or more $50 off $500 or more

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Hours: M-F 10-6; Sat. 10-2 www.southhillgallery.com Find us on Facebook March 2014 Southsider Magazine | 35

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Art

SMILEY PETEâ&#x20AC;&#x2122;S James Baker Hall:

â&#x20AC;&#x153;The Mirrorâ&#x20AC;&#x2122;s Beveled Edgeâ&#x20AC;? Exhibit. On display through July 31. This exhibit presents a series of four curated groupings of the late Lexington teacher, writer and artistâ&#x20AC;&#x2122;s photographs taken between 1964 and 2006, including photographed collages, nature photos, visual poems, and portraits of Hallâ&#x20AC;&#x2122;s family and friends. Curated by Phillip March Jones, the exhibit is in conjunction with a new limited edition postcard publication, also called â&#x20AC;&#x153;The Mirrorâ&#x20AC;&#x2122;s Beveled Edge.â&#x20AC;? K. Albert B. Chandler Hospital, 1000 S. Limestone, East Gallery. To submit a live music, theatre, film screening, festival or other arts and culture event to tadoo.com, email the following information to info@tadoo.com with â&#x20AC;&#x153;TADOO EVENTâ&#x20AC;? in the subject line: time, date, venue, address, cost, contact info and a brief description of the event.

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Pete’s Properties Southsider Property Sales - January 2014 40503

40514

3241 Keithshire Way, $196,000 3442 Fraserdale Ct., $148,000 507 Monticello Blvd., $76,000

4700 Bud Ln., $312,000 2475 Harrods Pointe Trce., $140,000

40515

40513

4896 Pleasant Grove Rd., $425,000 1029 Kiawah Dr., $340,000 4328 Crescent Springs Ct., $303,000 4365 River Oak Trl., $262,000 4576 Windstar Way, $252,500 457 Alderbrook Way, $223,000 1197 Aldridge Way, $209,900 528 Hawks Nest Pt., $188,505 808 Edgewood Dr., $187,000 955 Charwood Dr., $175,000 4525 Cranbrook Ct., $105,000

3108 Chadbourn Ln., $657,500 1229 Raeford Ln., $558,000 2173 Savannah Ln., $510,000 3924 Peppertree Dr., $425,000 4721 Inman Dr., $395,000 2761 Ashbrooke Dr., $335,000 1041 Chasewood Way, $290,000 2177 Palomar Trace Dr., $269,000 1176 Lacy Ln., $227,000 3301 Lyon Dr., $182,000 3515 Hidden Cave Cir., $157,000

Coming soon to a neighborhood near you.

Highest Priced Property for January

3108 Chadbourn Ln. | $657,500 Arm’s length residential sales for this magazine’s distribution area for the month of January 2014. Information compiled by Fayette County Property Valuation Administrator David O’Neill. For more information on any of these properties, or others, please visit www.fayette-pva.com.

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WE DEPEND ON ADULTS TO KEEP US SAFE. Natural hazards can be scary – especially for kids. We count on the adults in our lives to help keep us safe. That’s why there’s a website that can show you and your family how to prepare for all kinds of hazards – BeReadyLexington.com. You can learn what to do during disasters like tornadoes, and how to plan for emergencies like ﬂash ﬂoods.

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BeReadyLexington.com Clark • Estill • Fayette • Garrard • Jackson • Jessamine • Laurel • Madison • Powell • Rockcastle Brought to you by the Chemical Stockpile Emergency Preparedness Program and Kentucky Emergency Management. March 2014 Southsider Magazine | 39

Photo Credits Original Makers Club