TOPS January 2024

TOPS

THE PLACE TO BE SEEN

JANUARY 2024 • vol. 18 no. 1

HERE’S TO AN IMPECCABLE NEW YEAR U .S .D. A. PRIME STEAKS | SEA FO O D & SU SH I | L IV E EN TERTA INME N T

R E S E R V E Y O U R E X P E R I E N C E AT J E F F R U B Y. C O M 101 West Vine Street, Lexington, KY 40507 | 859.554.7000

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JA N UA RY // VO L . 1 8 N O.1

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spotlight feat ure this month...

Meet the Chefs & Restauteurs

In This Issue 25

A Year of You:

Starting Big/Starting Small

55 Cookbook

26

Kitchen Culture:

Turmeric

55

Recipes:

2024 Southern Cookbook

65

Fashion:

Couples Coordination

71

Culinary:

Everyone Loves Cheese

76

Home Décor:

Kitchen Confidential

82

The Room Edit:

Farmhouse Kitchen

76 Kits

87

Living:

Cuddle Up, Cozy Down

92

Health:

Seasonal Affective Disorder

97

Local Spotlight:

Lexington Salt Cave

98

Health:

New Year, New You

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121

55+ Living

JA N UA RY // VO L . 1 8 N O.1

102

Local Spotlight:

Bluegrass Vision Group

106

Beauty:

Wind Shield

108

Fashion:

Gaining Traction

112

Beauty:

Refresh Your Look at Any Age

118

Local Spotlight:

Silver Lexington

120

106 Beauty

Marketplace Section:

55+ Living

136

Local Spotlight:

Dr. Elizabeth Case

138

A Question of Etiquette:

Dining Out

140

BBN:

A Skinner Success Story

In Evy Issue 22 46

Editor's Picks In Season:

Winter Greens

143

Calendar of Events

INSPIRATIONS

112 Beauty

131 134

Winter is Coming Harriet Dupree Bradley

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SERVING UP THE

ultimate bbq experience!

From tantalizing BBQ and picnic-style sides to deli sandwiches and desserts, we’ve got you covered!

Roing Red State BBQ Catering EMAIL CATERING@REDSTATEBBQ.COM TO PLACE YOUR ORDER! 10

TOPS | January 2024

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D EC EM B ER // VO L . 1 7 N O.12

see more // 148

Local Hpings 146

Photos:

Out + About

148

Photos:

TOPS + Courtesy Preview Party

150

see more // 150

Photos:

Women in Leadership Awards

152

Photos:

GoodGiving Challenge Kick-Off

154

Photos:

McDazzle Gala

156

Photos:

Toys for Tots

158

TOP in Winchester:

Winchester Christmas Parade

stay connected

see more // 154

Keep up with the Who’s Who, What’s New and What to Do by following us on social media, subscribing to our email newsletter and visiting our website!

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465 East High Street, Suite 201 Lexington, KY 40507 859.543.8677 TOPSinLex.com Instagram: @topsinlex Facebook: TopsInLex

don't miss!

Keith Yb

Fn Els

Vicki Evs

Publisher kyarber@topsmarketing.com

Editor-In-Chief fran@topsmarketing.com

Vice President of Communit y Relat ions vicki@topsmarketing.com

Men Mtin

Abbey All

Jnif Bak

Account Consultant mmartin@topsmarketing.com

Account Execut ive aallen@topsmarketing.com

Account Execut ive jbaker@topsmarketing.com

Amda Hp

Haley Nors

Vice President of Product ion amandah@topsmarketing.com

Vice President of Product ion haley@topsmarketing.com

Josh Yb

Dia Gevedon

Digital Specialist joseph@topsmarketing.com

Business Manager billing@topsmarketing.com

Join us on social media for even more fun and food!

RESOLVE TO GET INVOLVED AND GIVE BACK! This New Year, we are excited to embrace new opportunities and fresh traditions to ring in 2024. If you’re looking for creative ways to give back, Blue Grass Community Foundation is here for you! Getting started is as easy as one, two, three!

1.

2.

3.

Create a dollar-a-day giving goal.

Commit to saving one dollar a day and donating $365 to a cause you care about at the end of the year. Need help choosing where to donate? Join BGCF365 to learn more!

Choose an organization to support as a family.

Designate a weekend each month to give back to your favorite charities.

Set aside family time to create care packages, volunteer for a community clean up, or pitch in to donate to a cause close to your hearts.

Donate blood to the Kentucky Blood Center.

January is National Blood Donor Month, making it the perfect time to resolve to be a regular blood donor. Just one blood donation could save as many as three lives! Find a donation site near you at kybloodcenter.org.

Scan the QR code to search our directory of hundreds of Kentucky nonprofits, download our Giving Guide, or learn more about how Blue Grass Community Foundation can help you better organize and simplify your personal or business giving for 2024 through a donor advised giving fund!

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Editor’s Picks

Happy New Year, Friends!

I always look forward to our annual culinary issue, as I LOVE to be in the kitchen channeling my inner Ina Garten (I wish LOL). I can honestly say I’ve tested virtually every recipe from last year’s issue, and some of them are on repeat at my house pretty regularly. I’m the person who gets excited about all the latest kitchen gadgets and accessories, and I wanted to share some of the ones that are on my list for 2024. Bon appetit ya’ll!

Nothing Like Fresh Herbs!

Inbloom Indoor Herb Garden

Temperature is Everything!

Meater Plus Bluetooth Thermometer

For the Perfect Cocktail (while entertaining or otherwise!): Tinana Silicone Ice Molds

For Keeping your Pretty Outfit Stain-Free in Style!

Helena & Abi Aprons Anthropologie

The Best Coffee Comes from a Clean Coffee Maker!

Active Coffee Machine Descaler Cleaner

Chop-Chop!

Royal Craft Wood Bamboo cutting boards *more sanitary than wood or plastic

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January 2024 | TOPS

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a year of

YOU Starting Big / Starting Small Suggested reading:

For 2024, we wanted to start a little project. In this new column, we’re inviting you to join us on a year of self-reflection, self-love and self-discovery. Each month, we’ll tackle one little aspect of our well-being and spend some time getting in touch with our innermost selves… as well as our biggest potential!

This month, we’re talking about what we feel is the most daunting aspect of any wellness journey: the first step.

It’s not that we don’t want to make the leap; it’s just that there’s so much riding on it!

Start too big and it’s easy to become overwhelmed and burned out. Start too small and risk not seeing or feeling any progress, inevitably becoming discouraged.

But one stumbling block many people face is that their first step is a blind one. The path to achieving your goal must have a solid foundation. So instead of jumping right into doing, take some time to arm yourself with knowledge, gather resources and find community. This will ensure that your first steps will be on solid ground!

It’s January, which means you probably have a fresh list of New Year’s Resolutions.

Take one of those items and really think about it deeply: •

Reality Check. Is this a carryover resolution that you didn’t achieve last year?

Is this something you don’t actually want to do? Is this just too big? We’re not saying give up; instead, consider revising the resolution slightly into something smaller and more realistic for your current lifestyle. If your house didn’t magically become as tidy and organized as you hoped last year, it’s not likely to happen this year. But if you made it a goal to keep your entryway tidy in 2024, that is specific and clear enough that you may just manage it!

•

Define Success. Get a clear mental picture of what realistic success would actually look like. Now, freeze frame: is that exact success something that can be measured? “I want to be rich,” isn’t a goal, it’s a dream. Instead, choose something concrete, such as, “I want to save 10% more money than I did last year.”

•

Commit. Now that you’ve picked a resolution that feels reasonable, put your weight behind it. Tell yourself you will achieve it and tell others you’re planning to achieve it. This will offer you some accountability.

•

Find Resources. Search for tools that can help you achieve your goal. Seek out a community of people also tackling the same resolution or experts to inform your next steps. Find a journal or planner to help track your progress and organize what you learn along the way.

•

Plan. Write down milestones you’ll need to achieve between the beginning of your journey and ultimately achieving your goal. Decide what concrete steps you will need to take to make that progress.

•

Focus. If you have multiple resolutions you want to tackle in 2024, more power to you! That said, too much may simply be too much. Honor your first chosen resolution by giving it some time to settle into your reality; wait a while before adding anything else to your mental plate.

•

Get Going! You’ve given yourself a really solid road to success and you have a clear picture of what your first step should be. So go on, start walkin’! We’ll be here to root for your successes. • January 2024 | TOPS

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Try Turmeric You’ve surely seen turmeric on the shelves of your favorite spice aisle, and maybe you’ve even heard about it as a health food. But what do you really know about this wonderful spice?

Turmeric comes from the root of an Asian plant. You’re most likely to find it ground and jarred, but some specialty stores offer the raw knobs of the rhizome. Its golden-orange color instantly reminds you of a sunny day. It has an earthy and slightly peppery taste, but it excels at enhancing other spices’ flavors.

According to Johns Hopkins Medicine, turmeric contains the natural compound curcumin, which has anti-inflammatory and antioxidant properties. Proponents of turmeric as a good-for-you spice are especially interested in its ability to fight inflammation, which can contribute to heart disease, arthritis, depression, Alzheimer’s disease and even death.

A downside of turmeric is that its curcumin isn’t readily bioavailable, meaning the body does not easily absorb it.

However, studies show that combining turmeric with piperine – found in black pepper – can increase bioavailability by 2000%!

As well as flavor, turmeric’s signature yellow hue means it’s a wonderful way to naturally add some color to dishes. In fact, turmeric is what gives many varieties of mustard and curry their color! Beware: this powerful spice can easily stain your hands.

How can you use it? The dry spice is easily added to salad dressings, chicken dishes and roasted vegetables. The raw root can make a wonderful natural tea.

Golden Milk Latte 2 c. milk 2 tsp. honey 1 1/2 tsp. ground turmeric 1/2 tsp. ground cinnamon 1/2 tsp. ground ginger pinch of black pepper

Steam the milk, or warm in a saucepan and whisk until frothy.

Add honey and spices to a mug. Pour the steamed milk over, and stir to combine; top with foam. Serve warm. (adapted from Gimme Some Oven) Notes: Non-dairy milks are perfectly fine here.

Turmeric’s biggest fans swear that golden milk is a superfood because it contains honey, cinnamon, ginger and turmeric (with that all-important piperine), all of which offer tons of health benefits.

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K I TC H E N C U LT U R E

Give it a boost!

Want to shift your soothing golden milk latte into a fog-lifter? Add two shots of espresso or 1/2 c. strong black coffee. Don’t worry: studies show that just a little bit of coffee can be a good thing, health-wise.

January 2024 | TOPS

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Immanuel is a family of neighborhood churches in Central Kentucky to help you gather, grow and serve as you discover and pursue God's design for your life ...

CAMPUSES

FAMILY

We would love to see you in the new year as we start a new sermon series titled Ephesians.

Connect With Us Today Visit ibc.family to learn more.

January 2024 | TOPS

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PRESENTS

2024 is going to be a great year.

M A K E YO U R R E S E R VAT I O N S TO DAY C A R S O N S F O O DA N D D R I N K .C O M

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Meet the

LEXINGTON CULINARY PROS TH AN K S TO OUR TOPS PHOTOG RA PH E RS FOR T H E FE AT U R E D P HOTO S

We all have our favorite go-to eateries depending on our mood. At TOPS, we use any occasion to feed our feelings both happy and sad.

These highlighted chefs and culinary teams are sure to treat you with delicious eats no matter the day or occasion.

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Meet the chef and owner of

RODNEY’S ON BROADWAY Situated in a historic home built more than 150 years ago, Rodneys on Broadway is a family-owned fine-dining restaurant specializing in seafood and prime beef steaks — always using local ingredients with an international flair in every dish.

“Our entire staff takes pride in each and every detail of preparation and service,” explained Executive Chef and Owner Rodney Jones and Executive General Manager Erica Emerson. “We are a small team and everyone works together to make each and every guest feel special and welcomed.”

Across more than four decades in the restaurant industry, Jones has learned by working in almost every fine-dining establishment in the region, while Emerson brings 30 years of restaurant management experience to her role.

After more than a decade of perfecting their craft at Rodneys on Broadway, guests have come to love the cowboy bone-in-ribeye, lambchops, crafted cocktails and its many other offerings, each of which benefit from Jones’ penchant for international twists.

“We are a family and we want everyone who comes in our doors to feel like they are a part of the family too,” the pair concluded. “We have been in business for 13 years but we treat each day like it’s the day we make our first impression.”

222 N BROADWAY GEORGETOWN, KY 40324 502.868.7637 RODNEYSONBROADWAY.COM

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RODNEY JONES

Meet the chef at

HOLLY HILL INN Across a range of restaurants, bakeries, event spaces, retail shops and a cooking studio, Holly Hill & Co shares a unique vision of Kentucky hospitality to countless guests. And driving that vision is Tyler McNabb, Holly Hill’s executive chef, who takes pride in serving locally-grown and -sourced food and drawing upon familial influences.

“I’ve worked for the same restaurant group for the last 12 years, from dishwasher to culinary director,” McNabb explained. “But I learned to love hospitality from my grandmothers, who each in their own way was a master of the craft.”

Through locations like Zim’s Cafe, Holly Hill Inn, Midway Bakery and many more, McNabb and his team offer the best of the region — from Kentucky Proud catfish and Country Rock sorghum to KY Nut Corporation pecans and Ruth Hunt candies. And the local flavor goes beyond just the ingredients, as McNabb looks toward his neighbors and the members of his community for inspiration.

“I take inspiration from my guests as much as anything,” he said.

“Menu writing is one of the joys of professional cooking, and trying to craft the perfect menu for any occasion or client is a fun challenge.”

TYLER MCNABB

426 N WINTER STREET MIDWAY, KY 40347 859. 846.4732 HOLLYHILLINN.COM

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Meet the executive chef at

DUPREE CATERING Since 1987, Lexington has turned to Dupree Catering + Events to ensure every special occasion is marked with great food, great service and great memories. And for more than 35 years, the business has pioneered the concepts that now dominate the culinary landscape.

“Dupree Catering has always been defined by farm-to-table and food made from scratch concepts,” explained executive chef Janey Thompson. “We use the best local ingredients with no shortcuts. Our customers have always loved our food and service and come back to us again and again.”

Thompson has a passion for researching food and recipe origins, crafting new menu items that highlight seasonal ingredients and present familiar foods in creative ways. She learned from her mother and aunt, who ran a small catering business of their own, and Dupree Catering has built upon tradition by introducing innovative programs to reduce waste and donate dishes.

“One aspect of the business that we focus on is a dedication to reducing waste in an effort to minimize our strain on the environment,” Thompson concluded. “We take pride in the fact that Dupree Catering was the first green-certified caterer in Kentucky and maintain our certification still.”

201 E MAIN STREET #1500, LEXINGTON, KY 40507 DUPREECATERING.COM

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JANEY THOMPSON

Meet the pastry chef for

MANE ON MAIN With iconic, panoramic views of downtown Lexington from atop its 15th-floor perch on Main Street, The Mane on Maine pairs a unique environment with the unforgettable food and desserts of Dupree Catering.

“The benefit of having Dupree Catering handle all of the food, drinks and service at The Mane on Main ensures our clients are in great hands with a well-proven track record,” explained pastry chef Halida Cindric.

“We are constantly rotating in fresh new ideas besides the seasonal menus and our clients appreciate the combination of classics as well as new, cutting-edge favorites.”

Cindric highlighted the bourbon chocolate tart topped with berries compote as the perfect example of the types of elegant desserts that accompany the fare at The Mane on Main, which are perfect for any occasion and always served by an experienced and dedicated hospitality team.

“I am inspired daily by the fact that our desserts are always made from scratch and customized to provide that extra special touch to weddings, birthdays and other life celebrations,” Cindric said. “Dupree Catering takes pride in having experienced employees who strive to bring highquality service and food to their customers every day.”

HALIDA CINDRIC

201 E MAIN STREET #1500, LEXINGTON, KY 40507 THEMANEONMAIN.COM

January 2024 | TOPS

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Meet the chef at

JEFF RUBY’S STEAKHOUSE

Jeff Ruby’s Steakhouse is renowned for award-winning, U.S.D.A Prime steaks and seafood, impeccable service and warm hospitality, which all come together for an incomparable dining experience, everytime.

Guests find the glitz and glamor of a bygone age on full display, but the restaurant’s clear affection for horse and bourbon country make it an unmistakably Lexington institution.

At the helm of this unparalleled experience is Nate Orr, the executive chef who sees Jeff Ruby’s as much more than a restaurant.

“The family atmosphere among employees makes our restaurant special,” Orr said. “We all work closely with one another to provide the best experience possible for the guest. From the moment you step inside, you will be welcomed like family, treated like royalty and leave feeling as if you’ve been transported to another time and place.”

After attending the University of Kentucky, Orr put his lifelong passion for cooking to work, starting as a part-time line cook before dedicating his career to the art. And even now, despite reaching a pinnacle in Lexington hospitality, Orr continues to perfect it.

“I’m inspired by the endless knowledge food can provide,” he reflected.

“There are always new recipes and techniques to learn, to help me become a better chef.”

101 W VINE STREET, LEXINGTON, KY 40507 859.554.7000 • JEFFRUBY.COM/LEXINGTON

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NATE ORR January 2024 | TOPS

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Meet the chef at

AZUR RESTAURANT & PATIO

Kentucky born and raised, Chef Jeremy Ashby has emerged as a prize-winning chef in an era when tradition and the local food movement have united.

Kentucky is an “in” place to live and work and experience culinary delights.

Chef Jeremy’s pedigree springing from Kentucky tradition began as so many culinary stories do with his first apprenticeship – by the side of his grandmother. He speaks of her southern agricultural roots in Richmond, KY and of scouring the garden for the season’s latest bounty. Educated in the “hands on” Montessori tradition, Jeremy didn’t stop there. He carried on his grandmother’s traditions in growing and preparing food from an early age.

Today, he prepares exquisite dishes with all manner of meats, vegetables, fruits and sauces – infusing them with layered flavors and seasonings.

Chef Jeremy’s more formal culinary education began with a degree from Johnson & Wales University in Charleston, South Carolina in 2000. And, after pursuing additional training and experience with renowned chefs Donald Barickman and Norman Van Aken in Charleston and Miami (where he was influenced with Latin flavors), he brought those traditions home to Kentucky.

Curious about all aspects of the culinary trade, he earned a degree from the University of Kentucky in business and hospitality. He has been an owner of Azur since 2007.

To name just a few of his honors, Chef Jeremy has been a participating chef in numerous James Beard dinner tours including an appearance at the original James Beard House in New York City, a winner of the inaugural Lyons Farm International Chef Showdown in 2012, and first place winner of the Kentucky Great American Seafood Cook-Off, 2011. Suffice it to say that Chef Jeremy is an established and still rising star in a crowded culinary universe. He is a proud promoter of the Kentucky brand, and he invites you to join him at Azur Restaurant & Patio for good food in a relaxed setting.

3070 LAKECREST CIRCLE, #550 LEXINGTON, KY 40513 859.296.1007 • AZURRESTAURANT.COM

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JEREMY ASHBY January 2024 | TOPS

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Meet the chef at

MI PEQUENA HACIENDA For more than 30 years, Lexington’s hungriest and most discerning diners have turned to Mi Pequena Hacienda for a relaxed experience, family atmosphere, gracious service and, of course, delicious food.

“We have the best margaritas in town and we’re known for our tacos gobernador,” explained head chef Julian Gallegos. “Our cuisine originates from Nayarit, a small state in Mexico between beautiful mountains and the Pacific ocean, where the world’s best seafood comes from.”

Customers return to Mi Pequena Hacienda to enjoy that seafood — through dishes like ceviche, aguachile shrimp and Tijuana oysters — and an extensive selection of Mexican favorites and innovative signatures.

Famous sizzling fajitas come in half a dozen styles, extensive vegetarian options offer healthier choices and lunch combinations are cheap and delicious. A popular daily brunch menu and generous portions also help the restaurant stand out and guests will find they are welcomed with open arms.

“I am a chef who learned because I love to cook. Feeding people and leaving them happy is my passion,” Gallegos concluded. “This is authentic Mexican food based on my recipes from home.”

3501 LANSDOWNE DR | LEXINGTON 110 CINTHYA DR | NICHOLASVILLE MIPEQUENAHACIENDA.COM

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JULIAN GALLEGOS

Meet the chef at

THE RACKHOUSE TAVERN at the Campbell House

Residing in the heart of Lexington, the Rackhouse Tavern is more than just a restaurant; it’s a celebration of the culture, flavors and traditions of the South, all inspired by executive chef TJ Harville’s lifelong passions.

“Growing up in the South, all major events revolve around food,” Harville explained. “Being raised and working alongside a mother who was a caterer, I quickly realized the importance of great food. My passion is making others happy with food, whether it’s pushing the limits and delivering a dish they never imagined trying or offering an upscale version of a Kentucky comfort dish.”

Located in the historical Campbell House hotel and situated along the Kentucky Bourbon Trail, Rackhouse has become a hub for bourbon enthusiasts.

It offers Southern culinary delights in unique dining environments, all with an emphasis on local sourcing. For a taste of how Harville brings a modern twist to Kentucky classics, see his personal favorite dish on the menu: confit rabbit.

“I grew up hunting rabbit with my father and it’s always been special to me,” he explained. “The version is cured and then confit in duck fast for four hours until it falls off the bone.

It’s served with grilled broccolini and a grapefruit and grainy mustard sauce.”

TJ HARVILLE

1375 S. BROADWAY STREET, LEXINGTON, KY 40504 859.255.4281 THERACKHOUSETAVERN.COM

January 2024 | TOPS

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Amazing Food. Creative Vision.

Unforgettable Ice Sculptures.

27 Years of Event Excellence.

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TOPS | January 2024

S

easons Catering & Special Occasions and Lexington Ice Sculptures has become Lexington’s favorite full-service catering and event management company. Founded 27 years ago, they can help you create an extraordinary event.

“We pride ourselves in our relationships with our customers,” explains Seasons Proprietor Kellie Stoddart. “The goal of Seasons Catering, from day one, has been to exceed expectations by providing meticulous planning, extraordinary cuisine, unparalleled service, and uncommon creativity.”

Whether your event will be couture chic or casual and fun, the Seasons team is ready to make magic! They truly offer a wide array of catering options: they like to say, “Seasons Catering: Spring, Summer, Winter, Fall...

Seasons Catering, we do it all!”

• Breakfast and Brunch • Boxed Lunches • Hot Lunches • Seated and Buffet Dinners • Passed Appetizers “Dinner By the Bite” • Wedding Reception • Corporate Deliveries • Full Bar Service Seasons Catering is fully licensed and insured for catering and bar service, making them a “one stop shopping experience” caterer.

Lexington Ice Sculptures can create just about anything in ice, including cocktail ice for truly luxurious bourbon experiences!

859.266.6661

859.425.9988

January 2024 | TOPS

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It’s a perfect time to use your gift card!

Redeemable for dine-in or carry-out at any BHG restaurant.

bluegrasshospitality.com

January 2024 | TOPS

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I N SE A SO N

W INT ER GREENS

Wondering what could possibly be in season in the dead of winter?

Brassicas are a group of plants in the cabbage and mustard families, including kale, collard greens, kohlrabi, broccoli and cabbage. These cruciferous vegetables are hearty through colder temperatures in the South. An interesting aspect of these oftenbitter veggies? They actually become sweeter when exposed to winter weather. So not only are they in season, they’re at their absolute best in January. Because they’re a little on the bitter side throughout the year, cooks often feel hemmed in by these veggies’ strong flavors. But right now, you’ll discover new facets to these gorgeous greens.

Quick Southern Collard Collard Greens Greens If you’re looking for a fast way to get something green on your weeknight dinner table, this recipe is for you.

When you think of collard greens, this is probably what you’re picturing.

This version takes a lot longer to prepare, but the result is well worth the wait.

We recommend having cornbread on hand for the leftover potlikker.

1 lg. bunch collard greens, washed 1 1/2 T olive oil 1/4 tsp. salt 2 cloves garlic, minced Pinch red pepper flakes Lemon wedges

6 small bunches collard greens, washed 1 large smoked ham hock 4 c. chicken stock 2 T sugar 1 T bacon grease 1 T seasoning salt 2 tsp. Worcestershire sauce 2 tsp. apple cider vinegar 1 tsp. red pepper flakes 1/4 tsp. garlic powder 1/4 tsp. paprika 1/4 c. onion, chopped

Cut out the center ribs of each green, roll, then slice to make long strands.

Heat a skillet over medium-high heat.

Add olive oil until shimmering. Add greens and salt. Stir to coat greens in oil, then let cook for 30 seconds; stir again.

Continue stirring in 30-second intervals until dark green and some edges begin to turn brown, around 4 minutes.

Add garlic and red pepper flakes. Stir and cook until garlic is fragrant, about 30 seconds. Remove from heat and serve with a lemon wedge. (adapted from Cookie and Kate) Note: These greens will be a much more vivid, deep green than you’re used to seeing.

Cut out the center ribs of each green, roll, then slice to make long strands.

Rinse ham hock, then add to large pot. Add enough water to cover, then add lid. Cook over medium-high heat for 45 minutes, or until slightly tender.

Add greens, chicken stock and the rest of the ingredients to the pot.

Cook covered for 2 hours until water has evaporated until just covering the greens. (adapted from Grandbaby Cakes) Notes: Check the pot at the 1 1/2 hour mark; if a lot of the liquid has not evaporated, uncover for the final 30 minutes of cooking.

January 2024 | TOPS

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Tuscan Soup Zuppa Toscana is creamy, flavorful and oh so hearty. We think it’s the perfect thing for those long January nights when you’re finally sick of getting carryout from your favorite restaurants. Buon appetito!

4 Italian pork sausages 2 tsp. olive oil 4 cloves garlic, minced 1 yellow onion, minced 6 c. chicken broth 1/2 tsp. paprika 1/2 tsp. Italian seasoning 1/2 tsp. salt 3 Yukon gold potatoes, chopped 1 bunch kale, chopped 1/2 c. heavy cream

Peel the casing from the sausages.

Heat a large pot over medium heat. Add olive oil, tilting if necessary to coat the bottom. Add sausages and break apart with a spoon. Cook, stirring occasionally, until browned and crumbly, about 7 minutes. Add garlic and onion; cook until softened, about 5 minutes. Add broth and spices. Cover pot and bring to a simmer.

Add potatoes and kale to the pot. Cover and let simmer until potatoes are fork tender, about 20 minutes.

Add cream and stir to combine. (adapted from Zen & Spice) Notes: If desired, add 1 (15oz.) can cannellini beans and/or 1 (14oz.) can quartered artichoke hearts, both drained and rinsed, when adding the broth to the pot.

Kohlrabi and Cabbage Salad Kohlrabi – also known as the German turnip – has never quite caught on in the US, and we think that’s a shame. It tastes sort of like broccoli, but has the texture of an apple, making it perfect for slaws and salads!

4 bulbs kohlrabi 3 c. green cabbage, shredded 1/4 c. dried cherries 1/4 c. sunflower seeds 1/4 c. fresh dill, chopped

DRESSING: 1/4 c. olive oil 3 T maple syrup Zest of 1 lemon 6 T lemon juice 1 clove garlic, minced 1/4 tsp. salt 1/4 tsp. pepper

Peel the skin of each kohlrabi bulb. Shred on a medium box grater.

Toss together shredded kohlrabi, cabbage, cherries, sunflower seeds and dill in a medium bowl.

In a jar, combine dressing ingredients. Screw on the lid, then shake to combine.

Pour the dressing over the salad and toss to coat. Let sit 20 minutes before serving. (adapted from The Kitchn) Notes: If you let this sit longer, the flavors meld together but the kohlrabi and cabbage won’t wilt. However, the salad may release some liquid the longer it sits. Pour this off before serving.

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Garlic Broccoli Stir Fry If you want a side dish that packs a bunch of flavor without a ton of work, try this. The broccoli is bright and crunchy while the sauce is full of yummy goodness. This is great served alongside a thick steak!

1 lb. broccoli florets 2 T soy sauce 1 1/2 tsp. rice wine vinegar 2 tsp. sugar 3/4 c. chicken stock, hot 1/2 tsp. sesame oil 1/8 tsp. black pepper 2 T vegetable oil 4 cloves garlic, minced 1 T Shaoxing wine 1 1/2 T cornstarch 1 1/2 T water 1 tsp. chili oil

Whisk together soy sauce, rice wine vinegar, sugar, stock, sesame oil and pepper; set aside.

Heat a wok over high heat. Add vegetable oil, garlic and broccoli. Stir fry for 15 seconds. Drizzle Shaoxing wine around the perimeter of the wok, then stir. Add in the sauce mixture and bring to a boil.

Whisk together cornstarch and water. Add cornstarch slurry slowly to wok, stirring constantly. Allow sauce to thicken until it coats the back of a spoon. Stir in chili oil and serve. (adapted from The Woks of Life) Notes: If you don’t have a wok, use a large stainless steel skillet with sloped sides.

If you aren’t able to get Shaoxing, a dry sherry will work just fine. Substitute vegetable stock for a vegetarian take.

Air Fryer Broccoli We bet that this easy recipe will quickly become a weeknight staple for anyone looking for an excuse to use their air fryer.

Serve alongside savory chicken, mushroom or pork main dishes.

1 T balsamic vinegar 1 T + 2 tsp. olive oil 1 tsp. chili crisp 3 c. broccoli florets 1 clove garlic, minced 1 T parmesan, grated

Whisk together balsamic vinegar, 1 T olive oil and chili crisp. Set aside.

Toss the broccoli with 2 tsp. olive oil, parmesan and minced garlic. Put in basket of air fryer. Air fry for 10 minutes at 365°F, or until broccoli reaches your desired texture, shaking the basket halfway through.

Toss with balsamic mixture and serve. (adapted from Searching for Spice) Note: If you like it spicy, add even more chili crisp!

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Creamed Cabbage Kale Soup This recipe will make you rethink kale. The rich, creamy base is pure comfort food... a surprising turnabout from thinking of kale strictly as a “health food.”

Nothing warms you through on a cold winter day quite like a pot of hearty soup. This is wonderful with some crusty, toasted bread or a classic grilled cheese sandwich.

1 bunch kale 1 T unsalted butter 1 T shallot, finely chopped 1 T all-purpose flour 1/2 c. whole milk 1/2 c. heavy cream 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. nutmeg

2 T olive oil 2 carrots, chopped 1 yellow onion, diced 1 rib celery, diced 2 T white wine vinegar 2 (14.5oz.) cans fire roasted diced tomatoes 4 c. vegetable broth 1 (15.5oz.) can cooked white beans, drained 4 cloves garlic, grated 2 Yukon gold potatoes, diced 9 c. green cabbage, chopped (see notes) 1 tsp. thyme 3/4 tsp. salt 1/4 tsp. black pepper

TOPPING: 1 T butter 1/3 c. panko breadcrumbs 1/4 c. fontina cheese, grated Cut the ribs from the kale.

Set a large pot of water to boiling. Blanch kale until tender, around 8 minutes. Drain and let cool slightly. Remove to paper towels to squeeze and blot away as much water as possible. Finely chop.

In a medium saucepan over medium heat, melt the butter. Stir in shallot and cook until golden, about 6 minutes. Whisk in the flour and let cook 1 minute. Whisk in the milk and cream; bring to a low boil, stirring often. Add the kale, salt, pepper and nutmeg, stirring to combine. (adapted from Food & Wine) To make the topping, melt the butter in a small skillet over medium-high heat. Add panko and sauté until golden brown, about 3 minutes. Pour toasted panko over the dish of creamed kale, then lightly sprinkle with shredded fontina.

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In a large pot over medium heat, heat olive oil. Add carrots, onion and celery; cook, stirring occasionally for 8 minutes.

Add the rest of the ingredients. Cover and simmer for 25 minutes, or until potatoes and cabbage are tender. (adapted from Love and Lemons) Notes: This roughly equates to one small head of green cabbage with the stem removed.

This soup freezes well. If you want to stretch this soup out even further, add an additional can of beans or a drained can of chickpeas, another potato, plus an additional cup of broth. •

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Cover-Worthy Kentucky Hot Brown We’ve established a tradition of sharing our favorite down-home recipes each January. This year, we wanted to focus on dishes that brought to mind the classic Southern table. From pimiento spread to biscuits and gravy, we think we’ve covered something everyone will enjoy whipping up in 2024.

For our cover, we selected Kentucky’s own dish: the hot brown. A variation on the Welsh rarebit, this sandwich was first served at Louisville’s iconic Brown Hotel in 1926. Since then, it has become a regional specialty.

Unfortunately, the hot brown’s signature ooey, gooey Mornay sauce can make the final dish a little less than photogenic. This version treads lightly, supplementing some of the creamy goodness for stretchy cheese.

We recommend getting a nice, thick turkey sliced by your favorite deli.

Splurge on some really good bacon, then cook it nice and crispy – and be sure to save that bacon grease for some of the other recipes in this cookbook.

Now, some people like to add ham to their hot browns, but we feel like that’s just gilding the lily. Some people also swear that the tomato on a hot brown must be icy cold; if that’s you, just skip broiling your tomatoes and add them with the bacon at the end.

Mornay

2 1/4 c. whole milk 2 T butter 2 T all-purpose flour 2 c. sharp white Cheddar cheese, shredded 1/4 c. Parmiagiano-Reggiano pinch of nutmeg dash of hot sauce

Sandwiches

16 slices thick-cut bacon, cooked 2 tomatoes, sliced 1 T canola oil 8 thick slices bread 4 T butter, cubed 2 lbs. roast turkey breast, sliced 1 1/2 c. spark white cheddar, shredded 1/2 c. Parmiagiano-Reggiano chopped chives

Make the sauce:

In a small saucepan, bring milk to a simmer; set aside. In a medium saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Slowly whisk in the warmed milk; bring to a boil. Cook, whisking, until thickened, about 5 minutes. Remove from heat and whisk in both cheese until completely melted. Stir in nutmeg and hot sauce; salt and pepper to taste.

Make the sandwiches: Preheat the broiler.

Arrange tomatoes on a baking sheet; drizzle with oil and lightly salt. Broil until lightly charred, around 1 minute.

Arrange brad on a baking sheet; spread each slice with 1/2 T butter. Broil until lightly toasted, about 2 minutes. Flip bread and toast for 1 additional minute.

Top each slide with turkey and two slices of tomato. Carefully spoon a portion of Mornay onto each, then sprinkle with both cheeses. Broil until cheeses are melted and golden brown, about 2 minutes.

Transfer to plates. Top with bacon and garnish with chopped chives. (adapted from Food & Wine) Notes: Any leftover Mornay can be put into a ramekin and set out on the table for dipping. Feel free to sprinkle it with leftover cheese and broil until it’s melted!

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Kentucky Burgoo

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To settle this debate before it gets started, there is almost certainly no definitive version of burgoo. This traditional hunter’s stew made use of whatever meat was available. This version by Ouita Michel pays homage to veteran stewmaster Rick Caudle’s recipe while making this old classic more accessible for the modern kitchen.

Speaking of dishes that are far-from photogenic: burgoo ain’t cute.

Everything cooks down and melds together, creating a stew that’s not exactly Insta-worthy. If you’re serving this up to guests, try sprinkling it with some fresh-chopped parsley and a good chunk of toasted bread.

3 lb. chicken leg quarters 1 qt. chicken broth 4 lb. chuck roast, cubed 3 lb. pork shoulder, cubed 1 c. dried Great Northern beans, soaked 2 large russet potatoes, peeled and diced 1 onion, diced 3 carrots, diced 1 turnip, diced 1 c. cut green beans 1 c. peas 1 c. corn 1 (14.5oz.) can diced tomatoes 2 c. V-8 juice 1/2 c. A-1 Steak Sauce 1/4 c. Frank’s RedHot 1/2 c. Worchestershire sauce Salt and pepper, to taste

In a large, heavy-bottomed pot, cover chicken quarters in broth. Bring to a simmer and cook over low heat until tender, 30-40 minutes. Remove chicken, reserve broth in a separate bowl, and pull the meat from the bones.

Next, add pork and beef to the pot and cover with water. Bring to a simmer and cook over medium-low heat for an hour. Add soaked beans and continue simmering for another hour. Then add chicken meat, reserved chicken broth, all vegetables, and V8, A-1 and RedHot. Simmer for one more hour, stirring occasionally. Add more water toward the end if necessary, to keep the stew from sticking and burning. Once meat and vegetables are tender, add Worcestershire sauce. Adjust seasoning with salt, pepper, and hot sauce, and serve.

Courtesy Ouita Michel of Holly Hill & Company

Boone Tavern Spoon Bread 3 c. milk 1 1/4 c. white cornmeal 3 eggs, beaten 1 1/2 tsp. baking powder 1 tsp. salt 2 T butter, melted

Preheat oven to 375°F.

Set milk to a rapid boil. Stir in cornmeal; cook until very thick, stirring constantly to prevent further boiling.

Remove from heat and allow to cool until mixture becomes stiff.

Add eggs, mixing until combined. Add baking powder, salt and butter; beat with mixer for 15 minutes.

Pour into a well-greased casserole dish. Bake for 30 minutes. (adapted from Kentucky Hospitality: A 200-Year Tradition)

Whipped Honey Butter 1/2 c. butter, softened 2 1/2 T honey 1/2 tsp. salt 1/4 tsp. cinnamon

Beat butter and salt together on medium speed until light and airy, about a minute. Scrape down bowl. Add half the honey and beat until fluffy, about 1 minute. Scrape down bowl, add the remaining honey, and beat again until evenly combined and fluffy. (adapted from The Practical Kitchen)

Weisenberger’s Cheese Grits Casserole 2 c. water 2 c. chicken broth 1/2 tsp. salt 1 c. grits 2 T butter 1/2 tsp. garlic powder 2 eggs, lightly beaten 1 c. cheese, shredded (see notes)

Preheat oven to 350°F. Grease an 8x8” baking dish and set aside.

Bring water, chicken broth and salt to a boil in a large saucepan. Add grits, stir and reduce heat to a simmer; cover and cook 20 minutes, stirring often.

Add butter and garlic; whisk until butter is completely melted.

In a large bowl, add beaten eggs. Slowly add 1/2 c. of hot grits, whisking constantly. Add this egg mixture to the pot of grits, whisking to combine. Fold in cheese until completely melted.

Transfer mixture to prepared baking dish. Bake for 1 hour, or until lightly browned on top. (adapted from Weisenberger Mill) Notes: Sharp cheddar cheese is what most people reach for when making cheesy grits, and that’s A-okay by us! But if you’d like something a little richer, try using 3/4 c. shredded cheddar with 1/4 c. grated Parmesan.

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Appalachian Soup Beans

1 lb. dried pinto beans bacon or ham 1 large onion, chopped

Pour beans into a large bowl and cover with water. Let soak overnight. Drain.

Cook your bacon or ham in the bottom of a large sauce pan, adding rendered bacon fat, if necessary. Transfer to a paper towel to drain.

Saute onion until tender in same pan, coating with the fat.

e m i t d l O ! e t i r o v a F

Stir in your beans. Cover with water or chicken stock to 1 inch. Bring to a boil then reduce heat. Half-cover the pot and cook for an hour.

Stir in your meat. Season to taste with salt, pepper or hot sauce. Serve with cornbread and sliced raw onion.

Note: Soup beans are very much a “make do” recipe. You’re welcome to add in additional seasonings, like bay leaves or garlic. If you’ve got a ham bone or ham hock, it’s certainly welcome to join the party. If you’d like to put cooked collard greens in your finished bowl, that’d be mighty tasty!

If you feel like your soup beans are a little thin, trust that it will thicken up as you reheat it. In the meantime, add crumbled cornbread to the bowl for an authentic Appalachian bite.

Easy Cornbread 1 c. all-purpose flour 1 c. yellow cornmeal 2/3 c. sugar 1 tsp. salt 3 1/2 tsp. baking powder 1/3 vegetable oil 1 egg, lightly beaten 1 c. milk

Preheat oven to 400°F. Grease a 9” cast iron skillet.

Whisk together flour, cornmeal, sugar, salt and baking powder in a large bowl.

Make a well in the center and add oil, milk and egg. Stir just until mixture comes together.

Pour batter into skillet. Bake 20-25 minutes, or until top is golden brown and a toothpick inserted into the center comes out clean. Serve hot. (adapted from Bless This Mess) Note: this can easily be adapted for muffins; reduce bake time to 15 minutes.

Chicken n’ Dumplins

1/4 c. all-purpose flour 1/2 tsp. salt 1/2 tsp. black pepper 3 lbs. chicken, cut up 2 T. oil 1 large onion, chopped 2 medium carrots, chopped 2 celery ribs, chopped 3 cloves garlic, minced 6 c. chicken stock 2 bay leaves

Dumplings

1 1/3 c. all-purpose flour 2 tsp. baking powder 3/4 tsp. salt 1/4 tsp. black pepper 2/3 c. milk 1 T butter, melted

Soup

1/2 c. heavy cream 2 tsp. parsley, minced 2 tsp. thyme, minced

In a bowl, mix lour, salt and pepper. Dredge each piece of chicken, shaking off excess. (Add more flour, if needed to coat all chicken on all sides.)

Warm oil over medium-high heat in your 6-quart stockpot. Brown chicken in batches on all sides and remove to a paper-towel lined plate to drain.

In the stock pot, add onion, carrots and celery. Cook until onion is tender, about 6 minutes. Add garlic and cook an additional minute. Using a whisk, stir in flour.

Add stock in roughly 1-cup pours, stirring well between each pour. Add bay leaves.

(Feel free to wrap bay leaves in cheesecloth or put in an herb strainer to find and remove these more easily later on.)

Return chicken to pot and bring to a boil. Reduce heat and cover; simmer for 20 minutes or until chicken is cooked through.

Remove chicken from stockpot. Discard skin and bones. Shred meat and return to soup.

While that returns to a simmer, prepare dumplings. In a bowl, whisk together flour, baking powder, salt and pepper.

In a separate bowl, mixed together milk and butter. Add to dry mixture, mixing until just combined. Dumplings will be sticky. Drop by tablespoonful into simmering soup, allowing at least a few seconds between each drop. Reduce heat, cover pot and allow dumplings to cook for 15 minutes.

Gently stir in cream, parsley and thyme. Season to taste.

Adapted from Taste of Home

Air Fryer Fried Green Tomatoes 3 medium green tomatoes 1/2 tsp. salt 1/2 c. all-purpose flour 1 c. buttermilk 1 c. yellow cornmeal 1 c. plain breadcrumbs 1 1/2 T Creole seasoning Cooking spray

Preheat air fryer to 400°F for around 10 minutes.

Slice tomatoes 1/2” thick. Pat slices dry with paper towels. Season heavily with salt.

Set up your dredge bowls. Place flour in a shallow dish. In a separate shallow dish, add buttermilk. In yet another shallow dish, combine cornmeal, breadcrumbs and Creole seasoning.

Dredge each tomato slice in flour, shaking off excess. Dip in buttermilk, allowing excess to drip. Then dredge in cornmeal mixture. Set aside on a sheet of parchment paper or plate.

Place slices on a single layer in the air fryer basket (it may be necessary to work in batches). Lightly spritz the top of the tomatoes with cooking spray. Cook for about three minutes, then flip, spritzing again with cooking spray. Cook again for 3 minutes, then serve immediately. (adapted from Southern Living)

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Sausage Gravy 1 lb. breakfast sausage 6 T all-purpose flour 1/2 tsp. salt 1/2 tsp. pepper 1/4 tsp. thyme 1/4 tsp. garlic powder 3 c. whole milk

Add sausage to a large cast iron skillet over medium-high heat. Use a wooden spoon to break the sausage into crumbles as it browns; cook until completely browned.

Remove sausage from pan. Reserve around 2 T of grease in pan; pour off any excess. Add flour to pan, stirring quickly with a fork or whisk until absorbed. Add seasonings.

Slowly add milk, stirring constantly until gravy thickens to your liking; aim for slightly thinner, as it will thicken slightly as it cools. Return sausage to skillet and serve immediately. (adapted from House of Nash Eats)

Buttermilk Biscuits 2 1/2 c. all-purpose flour 2 T baking powder 1 tsp. salt 1/2 c. butter, cubed 1 c. buttermilk 2 tsp. honey

Preheat oven to 425°F. Line a baking sheet with parchment paper.

t r o p p u S We Breakfast !  n n i D for

Turn out onto a floured work surface. Bring the dough together. Flatten into a 3/4” thick rectangle. Fold the sides of the dough into the center, turn, then flatten again into a 3/4” thick rectangle. Repeat folding and flattening once more.

3 russet potatoes, cubed 3 T butter 1/4 tsp. cayenne pepper 1/4 tsp. pepper 1/4 tsp. salt

Rise potato cubes under cold water; drain well.

In a large bowl, add flour, baking powder and salt; whisk to combine. Add cubed, cold butter; cut into dry ingredients using a pastry cutter until coarse crumbs form.

Make a well in the center of the dough. Pour in buttermilk and honey. Fold the dough until it begins to form a shaggy, crumbly dough.

Cut using 2.5” or 3” biscuit cutters, rerolling dough if necessary, to get 8-10 biscuits.

Arrange on prepared baking sheet so that sides are just touching. Brush tops of biscuits with additional buttermilk.

Bake 18 minutes, or until tops are golden brown. (adapted from Sally’s Baking Addiction)

Easy Home Fries

Melt butter in a large skillet over medium heat. Add potatoes. Season with peppers and salt. Cover and cook for 10 minutes.

Remove lid and cook, turning frequently, until potatoes are brown and crisp on all sides, about 10-15 additional minutes. (adapted from AllRecipes)

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Classic Fried Chicken Soak

3 c. buttermilk 2 T salt 1 T pepper 2 tsp. cayenne pepper 4 lbs. chicken parts

Dredge

2 c. all-purpose flour 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. salt 1 tsp. pepper 1/2 tsp. cayenne pepper

In a large bowl, combine the soak ingredients. Stir to coat the chicken. Refrigerate for 4 hours.

In a large zip-top bag, combine the dredge ingredients; shake to combine.

Set a wire rack on a baking sheet. Work one piece at a time. Remove a piece of chicken from the buttermilk soak, allowing to drip before adding to the edges. Gently press and shake each piece so dredge adheres comepletely and all over. Transfer dredged chicken to rack. Repeat for all pieces. Let stand for 30 minutes on rack.

Heat 1 inch of oil to 350°F in a large skillet. Set a clean rack over a baking sheet lined with paper towels. Working in batches, fry the chicken, maintaining an oil temperature of 315°F; turn once during cooking. Cook 15-18 minutes, or until an instant read thermometer registers 160°F when inserted into the thickest part of each piece.

Remove to rack and let stand 5 minutes. (adapted from Food & Wine)

Nashville Hot Chicken Sauce 1/4 c. butter 4 T cayenne pepper 2 T brown sugar 1 T smoked paprika 1 T garlic powder 1 T honey

Melt the butter in a saucepan. Whisk in other ingredients; heat an additional 2 minutes to meld the flavors. (adapted from Chili Pepper Madness)

1 c. Catalina dressing 2 T apple cider vinegar 3 T honey 1 T brown sugar 1/4 tsp. smoked paprika 1/4 tsp. dried mustard

Whisk ingredients together until combined. (adapted from The Recipe Critic)

Notes: This sauce will be thick and very spicy. If you’d like something a bit thinner, double the butter.

If you’d like something a little sweeter, double the honey. You can absolutely adjust the cayenne to suit your tastes.

Copycat Polynesian Sauce

Ooh... saucy!

Appalachian ! ion dit ra T Apple Stack Cake Cake

4 c. all-purpose flour 1 c. sugar 1 T baking powder 1 T cinnamon 1 T ground ginger 1 tsp. allspice 3 large eggs 1 c. buttermilk 1 c. sorghum 2 tsp. salt 2 tsp. vanilla extract 1 1/4 c. butter, melted

Filling

4 1/2 c. apple butter 1 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. ground cloves 1/8 tsp. ground ginger

Preheat oven to 350°F. Grease 3 9” round cake pans and line bottoms with parchment paper.

Set aside.

Whisk together flour, sugar, baking powder, cinnamon, ginger and allspice in a small bowl.

In a large bowl, stir together eggs, buttermilk, sorghum, salt, vanilla and butter until just combined. Add dry ingredients, stirring until combined and smooth. Divide among prepared pans and smooth surfaces.

Bake until pale golden, about 20 minutes, rotating front to back halfway through. Let cool in pans on wire racks for 15 minutes. Remove from pans and chill until cakes are cold, at least 45 minutes.

Using a long serrated knife, slice any bumps or domed areas from the cakes. Slice each cake in half horizontally to create 6 layers.

Prepare the filling: Stir together apple butter with cinnamon, nutmeg, cloves and ginger.

Place a cake layer, cut side up, on a platter. Spread 2/3 c. apple butter mixture over. Repeat with for more layers and remaining apple butter. Place final layer cut side down on top. If you have leftover apple butter, spread it on the sides of the cake. Cover loosely with plastic wrap and refrigerate overnight. (adapted from Bon Appetit) Notes: Many apple butters come pre-spiced. Be sure to taste your apple butter before preparing your cake.

If you’re happy with the flavor as-is, omit the cinnamon and cloves; the nutmeg and ginger will help boost the flavor so it stands out in the cake.

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Kill’t Salad Lettuce, spinach or salad greens 3 slices bacon, cooked 1 onion, thinly sliced 3 T bacon grease 1/4 c. apple cider vinegar 1/4 tsp. crushed red pepper flakes

Add your salad greens and onion to a large heat-proof bowl; crumble strips of bacon into the bowl. Set aside.

Heat bacon grease in a skillet over medium-low heat until melted. Add vinegar and stir until mixture comes to a boil. Add red pepper flakes, then drizzle directly over the salad greens.

Using tongs, toss until lettuce is covered and pieces become slightly wilted. (adapted from The Spruce Eats)

Ham Fritters 1 c. mashed potatoes 1/4 c. all-purpose flour 1/2 c. cheddar cheese, shredded 1/2 c. diced ham 1/2 c. corn, cooked 1/4 c. vegetable oil

Mix together the potatoes and flour; fold in the cheese, ham and corn. Season with salt and pepper to taste. Flour your hands and divide mixture into eight equal portions, flattening each portion into 1/2” thick discs.

Heat about 1/4 c. oil in a large skillet over medium-low heat. Fry the fitters, until golden brown, about 5 minutes, turning once. Remove to paper towel lined plate. (adapted from Kentucky Legend) Note: these are a great way to use up leftovers!

Sweet Potato Hushpuppies 4 c. vegetable oil 1 1/2 c. sweet potatoes, mashed 1/4 c. milk 1 egg 1 T brown sugar 1 c. cornmeal 1/2 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. salt 2 T scallions, chopped

Heat oil on the stovetop in a large dutch oven or high-sided skillet to 350°F.

In a large bowl, combine mashed sweet potatoes, milk, egg and brown sugar. Add cornmeal, flour, baking powder, baking soda and salt; stir to combine.

Carefully drop the batter by tablespoonful into the oil. Fry for 2-3 minutes, turning occasionally, until golden brown. Remove to a paper towel lined heatproof bowl using a slotted spoon. Garnish with chopped scallions. (adapted from TRUFF) Notes: TRUFF suggests making a mayonnaise-based BBQ dipping sauce, but we like these with a slightly spicy honey-cinnamon butter!

Pimiento Spread 2 c. extra-sharp Cheddar, shredded 8oz. cream cheese, cubed 4oz. pimiento peppers, drained 2 T mayonnaise 1/4 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. cayenne pepper

Sides evyone !

E V O L  wi In a large bowl, combine ingredients. Beat mixture together with mixer until thoroughly combined. (adapted from Cookie and Kate) Note: if you prefer a chunkier spread, reserve 1 c. of the shredded cheese; fold in at the end using a spatula.

Roasted Okra 1 lb. okra 1 tsp. paprika 1 tsp. garlic powder 1/2 tsp. salt 1 1/2 T melted butter dash of hot sauce (if desired)

Preheat oven to 450°F. Rinse okra and pat dry with a paper towel. Trim and cut into 1/2” pieces.

Add okra to a medium size bowl. Season with paprika, garlic powder and salt; toss to combine.

Drizzle with melted butter. Add dash of hot sauce, if desired. Mix well.

Transfer to a parchment paper-lined baking sheet; spread into an even layer.

Bake for 15 minutes until tender. (adapted from Eat Something Vegan) Note: if you wish to make this recipe vegan, simply use vegan butter. So simple!

Creamy Fried Confetti Corn 8 slices bacon 4 c. fresh corn kernels 1 white onion, chopped 1/3 c. red bell pepper, chopped 1/3 c. green bell pepper, chopped 1 (8oz.) pkg. cream cheese 1/2 c. half-and-half 1 tsp. sugar 1 tsp. salt 1 tsp. pepper

Cook bacon in a large skillet until crisp. Remove and drain on paper towels; reserve 2 T bacon grease in skillet.

Sauté corn, onion and bell peppers in a skillet with bacon grease over medium-high heat; cook 6 minutes, or until tender.

Add cream cheese and half-and-half; stir until cream cheese melts completely. Stir in sugar, salt and pepper. Crumble bacon over top. (adapted from Southern Living)

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Homemade Derby Pie

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Just about everyone knows by now that Derby-Pie® is a name trademarked by Kerns Kitchen. While we think they make a truly great one, there are lots of “derby pie” recipes out there for home cooks to try.

This version easily creates that signature golden crust we all love. If you’re more of a pecan person, you can absolutely swap the two.

But what will really take this pie up another notch is bourbon whipped cream. This kicky topping will help bring out the Kentucky in you. For both the whipped cream and the pie, choose a premium Kentucky bourbon for the best flavor.

Top with chocolate shavings, chopped walnuts or your losing betting stub from the last Derby (we’re joking, of course.)

piecrust 1/2 c. all-purpose flour 1 c. sugar 2 large eggs, lightly beaten 2 T bourbon 1 tsp. vanilla 1/2 c. butter, melted 1 c. walnuts, chopped 1 1/4 c. semisweet chocolate chips 1 pinch salt

Preheat oven to 350°F. Press pie crust into a metal pie plate and crimp edges, as desired.

In a large bowl, combine and sugar. Add eggs, vanilla and bourbon; slowly incorporate the melted butter, stirring constantly. Fold in the walnuts and chocolate chips; add salt, stirring until fully incorporated.

Pour mixture into prepared piecrust. Bake for around 45 minutes, or until filling is set. Allow to cool completely on a wire rack. (adapted from The Spruce Eats)

Bourbon Whipped Cream

1 1/2 c. heavy cream 1/4 c. confectioners’ sugar 1 T bourbon 1 tsp. pure vanilla extract

Beat all ingredients together with an electric mixer on high until stiff peaks form.

Refrigerate until ready to serve. (adapted from McCormick) Notes: Just like you don’t want to skimp on the quality of your bourbon here, you should also invest in a high-quality vanilla extract. Your tastebuds will thank you.

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TOPS | January 2024

B Y : A MA N D A HA R P E R

Oh, cheese, how we love you! January 20th is National Cheese Lover’s Day. To celebrate, we’re discussing this wonderful product and in all its many forms and uses.

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What is chse?

This may seem silly, but have you ever thought about what makes cheese… well, cheese?

Cheese is formed when the milk protein casein is coagulated in dairy. Generally, this process is set into motion by acids. Good bacteria or other enzymes are added. The solid cheese curds that form are separated from the liquid, which gets left behind. The final product is then processed into cheese.

Not to ruin this wonderful stuff for you, but the cheesemaking process is deeply unsexy. Some of the tastiest cheeses are formed when certain types of aromatic mold take over the rinds. Others are impregnated with bacteria or molds, which cause interesting patterns or marbling throughout the cheese, as in blue cheeses and the signature holes of Swiss cheese.

“But wait a minute,” you may be thinking, “what about non-dairy cheese?”

Non-dairy cheese is, by definition, not cheese. That said, what’s the point of getting pedantic when the outcome is often so very lovely?

The vegan cheesemaking process is similar in that it seeks to separate plant proteins, often utilizing bacteria to do so. Cheeses made from nuts or seeds are often fermented using probiotic cultures. Nutritional yeast is often added to vegan cheese to give them a deeper, richer taste. Then, thickening agents are added to help give the product a more cheese-like consistency.

How c chse psibly be safe?

The cheesemaking process is riddled with mold and bacteria. So why doesn’t cheese make us sick?

Our aversion to mold in food comes from the fact that, generally, when we see mold, we know the food is pretty old. These molds have an unpleasant appearance and may have an “off” taste, but they aren’t necessarily dangerous to consume. That said, some of these molds grow when food is well past the point of being safe to consume, so it’s a good sign that the food may be spoiled. (Have we spoiled your appetite yet?)

The truly dangerous molds produce mycotoxins and aflatoxins, which affect our respiratory systems and can act as carcinogens in some circumstances. The molds used in cheesemaking can’t produce these toxins in cheese.

Modern cheesemaking is carefully controlled. The only molds introduced to cheese are the ones the cheesemaker intends to use. These are safe molds that produce a very particular effect. They may offer a rich, nutty flavor to the cheese or may produce a beautiful blue marbling throughout.

If any other mold appears on the cheese, the batch is thrown out. And when you see mold growing on your cheese at home, you should do the same; the “good” mold within the cheese won’t ever change appearance or expand in your home fridge. Any mold growth you see should be considered suspect. (And, no, you can’t just pick mold off; it has a long root system that tunnels through the food product it’s growing on.)

What about bacteria? Again, it’s a question of “good” bacteria. After all, your body is teeming with bacteria at this moment, but the odds are good that none of it is particularly harmful. The bacteria introduced into cheese has a specific purpose and can be introduced into a healthy person’s system without causing any problems.

Wait, what was that? Yeah, there are some cheeses that people who are pregnant or immunocompromised should avoid due to their bacterial or fungal content. Mold-ripened and blue-veined cheeses are commonly considered unsafe for these folks. Avoid brie, camembert, Roquefort, stilton, gorgonzola, and blue cheeses, as well as other soft, unpasteurized cheeses.

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When was e fir chse made?

According to the National Historic Cheesemaking Center (in Wisconsin, natch), it closely followed the domestication of milk-producing animals, such as goats and sheep, around 8,000-10,000 years ago. We’re not sure exactly when it began, but cheese is referred to in ancient Greek mythology and we’ve found evidence of cheesemaking in ancient Egyptian tombs.

Historians believe that cheesemaking was discovered by accident. It was common to store foods in the stomachs of animals; storing milk this way would’ve introduced the dairy to rennet, an enzyme found in the stomachs of sheep and other similar animals. Rennet is still used in cheese-making today! Likewise, trying to preserve curdled milk in salt would’ve produced cheese curds.

What we know for certain is that by the time of the Roman Empire, cheesemaking was widespread and an important part of the economy. The Romans documented and refined the process of making cheeses and this knowledge spread to Asia and beyond.

The snackle box: We love this idea from social media: use a tackle box to organize your charcuterie board for picnics, parties and potlucks. The divided compartments easily separate your cheeses, meats, crackers, and accouterments while giving the whole spread an absolutely charming vibe!

THREE CHEESES

Cté:

you nd to know:

This light beige cow’s milk cheese from France is an absolute stunner. It smells just like warm croissants spread with Nutella. But the taste takes on a slightly fruity yet savory quality the way fine coffee does. The texture is hard yet flexible. It’s a real crowd-pleaser that’s very approachable.

Mimolee:

Another hard French cow’s milk cheese, this one really highlights how different two kinds of cheese made from the same milk can be. The deep orange color is so beautiful on a cheese board. This sharp yet mild cheese has subtle notes of caramel with a pleasing nuttiness and will remind you of a more complex Parmesan.

Clo bound Cheddar:

Made in England and the US, this is best described as “Not Your Mama’s cheddar.” This drier, flakier aged cheddar brings so much complexity and flavor that most common cheddars lack; most taste like buttered toast with a hint of earthiness and caramel. This is more expensive due to its labor-intensive making, but well worth the price of admission.

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HOW TO BUILD THE

perfect chse board:

It’s easy to go overboard – or become overwhelmed – when building a cheese board for guests. With so many options available, it can be hard to know what to use.

To simplify things, the experts at Williams-Sonoma suggest sticking to five categories of cheeses.

This offers a little something for everyone and ensures that anything you serve it with will be properly paired.

1.

Soft cheese, such as brie or camembert

2.

Hard cheese, such as gruyere or cheddar

3.

Aged cheese, such as gouda or manchego

4.

Goat cheese, such as goat brie or herbed chevre

5.

Blue cheese, such as gorgonzola or Roquefort

Be sure to include a variety of crackers as well as a toasted, sliced baguette for sampling. Figs, jams, jellies, and honey will go perfectly with most cheeses. Throw in some salty pistachios, olives, and cornichons. If you wish to add meat, go with spicy salami, prosciutto, and capicola. If you’d like to add a little flair, rosemary sprigs, and edible flowers would be lovely!

If some of your guests are vegan or may be lactose intolerant, be sure to include vegan cheese. Label it as such and set it separately from the dairy-based cheeses (and other animal products, naturally.)

1. Save your rinds! Freeze old (natural) cheese rinds and add them to the pot whenever you make a stock. Just be sure to fish them out before building your soup. Cheese rinds add tons of complexity to homemade stocks. Obviously, this tip doesn’t apply to plastic or wax rinds.

2. Different cheeses require different handling, cutting, and storing. Always do a little research on your cheese before you just toss it in the fridge and cut it with any ol’ knife.

3. Are you lactose intolerant? Many aged cheeses actually contain very little lactose. Do your research before you dive in and tread lightly the first time you try a new cheese, but you may be able to enjoy many varieties of aged cheese without unfortunate consequences.

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H O ME D ÉCO R

Kitchen Confidential 10

sneaky ways to make your kitchen more usable

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!

Take It Higher Do you have cabinets that stop short of reaching their highest potential? Most kitchens have cabinets that stop about three-quarters of the way up the wall.

Many of us simply let these spaces collect dust, squandering lots of potential storage space.

A kitchen professional could easily install cabinets that go higher, or they could box in the empty space and add doors.

Not only does this add lots of (dust-free) storage space, it also makes the kitchen appear far more grand. This kitchen’s upper cabinets have a second set of doors on top for a stunning final look.

If new cabinets aren’t an option, adding decorative baskets and bowls will create sneaky storage.

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Sinking Feeling The old standard of double-bowl sinks is quickly becoming outdated. If you tend to keep your sink fairly tidy, there’s no reason to waste all that space for a basin you’re not going to utilize. A smaller single-bowl sink will add more room for counter space, which just about everyone could use a little more of.

Create even more prep space by getting a custom cutting board designed to fit right over the sink!

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3 3S DESIGN

T he Miracle of Magnets If your kitchen has stainless steel surfaces, then magnets should be your new BFF.

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Take a tip from pro chefs everywhere and use bar magnets in lieu of a knife block. Sauces, sprays and spices can easily be taken higher with magnetic shelves.

Put your spices in stainless steel containers and hang them anywhere you can place a magnet, such as underneath the lip of your upper cabinets.

This system by 3S Design features an installed metal backsplash. Magnets embedded in the shelves, knife blocks and planters allow them to be used and moved as the need arises.

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Completely Floored You already know that adding a rug to your kitchen adds buckets of style and a ton of personality. But rugs can also make it more comfortable to cook in your kitchen.

A cushioned rug pad is not only non-slip, but it can also relieve aching backs and sore feet. Select one that is waterproof in case of accidental spills.

A washable rug also makes clean-up a snap for messy cooks.

Ruggable now offers both cushioned pads and washable rugs designed for kitchen wear-and-tear.

RUGGABLE

RUGGABLE

No More Wasted Space

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Almost every kitchen has a corner that is – to put it bluntly – completely useless. We tuck a couple of decorations in there and let them gather dust forever more.

There are countless storage and organization options out there that are designed to solve this exact problem.

From lazy Susans to sliding shelves, you don’t have to settle for wasted nooks.

Our favorite use of these odd spaces? Box ‘em in and use sliding shelves or brackets to tuck away unsightly appliances.

Make the Most of Cabinet Doors Most of us don’t think twice about the backs of our cabinet doors, but we’re missing an opportunity to maximize our storage and utility. Command hooks can make this a place for potholders, mixer accessories, measuring spoons, aluminum foil and more.

Below, Family Handyman created a knife block for the back of their cabinet doors, which helped free up counter space!

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WIKIMEDIA COMMONS

Hangin’ Out Julia Child’s kitchen famously featured pegboard storage, leaving her pots, pans and cooking utensils within easy reach. The tall cooking queen found this system to be endlessly efficient.

While the look isn’t necessarily for everyone, the storage appeal can’t be denied! This idea could be a winner if you have a walk-in pantry or closet adjacent to your kitchen.

To enhance the look, take another page out of Julia’s playbook: paint the pegboard, which can help mitigate the appearance of the holes. In her later years, her kitchen was a rather fetching shade of green!

As Julia would say, “Bon appétit!”

FAMILY HANDYMAN

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Light It Up! Even in the most well-illuminated kitchens, the surfaces below cabinets can often be hidden in shadows.

Installing lighting under your cabinets will make your kitchen appear larger while making it easier to read recipes and see what you’re doing while you cook. Whether you choose LED light strips, touch lights or an installed electric light system, this bright idea will absolutely enhance your kitchen.

HOME DEPOT

Kasa Smart LED Light Strip (16.4ft, WiFi works with Alexa, Google Home and more, can be set to multiple colors) $24.99 on Amazon

Roll-Out the Storage

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If you often find yourself digging through your lower cabinets on hands and knees, you know it’s a frustrating waste of time.

Cabinet shelves that slide out make items in your cabinets more accessible and far less of a headache.

If you’re reasonably handy, these are easy enough to install yourself; for the rest of us, it’s a relatively inexpensive project that any kitchen professional should be able to tackle for you in an afternoon.

10 CRYSTAL KITCHEN + BATH

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Toe Tappin’ Baseboards are another common site of wasted cabinet space. This empty gap can easily be converted into toe-kick drawers for storing flat baking pans, serving trays or even wine. One of our favorite uses for this idea is hiding away your pet’s food bowl when not in use.

And how cute is the little bone cut-out?! •

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Do you find yourself enjoying rustic textures but still dreaming of a light and airy aesthetic? Here’s an example of how you can find the perfect balance between earthy textures and a clean color palette to execute a beautiful and open kitchen concept.

Designer Debra Hupman with Creative Kitchens & Baths really wanted to create a warm space in the heart of this historic home. She paired natural wood beams with a crisp white paint color to have that beautiful juxtapostion we crave in the farmhouse design style.

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MU S T HAVES

wood framed windows Instead of doing the normal white framed windows, opt for keeping them with their natural wood finish to give a splash of texture on your walls.

black metal accents In the places that require a metal, going for a matte black gives a beautiful contrast to the white walls and cabinets throughout the room. This can exist in your hardware, light fixtures or island barstools.

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mixed textures When incorporating textures, it doesn’t have to always fall within the “wood” category. You can get creative by adding in other neutral materials like woven jute and black marble as seen in this kitchen design. Even though all different, they magically feel cohesive.

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wood framed windows

FA R M H O U S E K I T C H E N

black metal accents

mixed textures

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shop the look N AT U R A L S T O N E S E R V E WA R E

CHINOISERIE FLORAL POT

When looking for accent pieces to decorate your island or countertops, incorporating a natural texture like stone will fall beautifully in the overall color palette and aesthetic. Add visual interest by layering different sizes and shapes into stacks to decorate the center of your island.

If you’re drawn to patterns and want to incorporate something with a tad of color, soft chinoiserie pots are a great decor piece. Use these to store your utensils or host a beautiful plant on your island.

Blue & White Orchid and Bird Motif Flower Pot, $165, Available at Scout and Nimble

Artisan Studio Handcrafted Ceramic Bowl, $39.50, Available at Pottery Barn

BLACK FRAMED CHANDELIER Choosing light fixtures that have sleek black framing will add that crisp modern touch to your farmhouse kitchen.

Mavonshire Black + Aged Gold Brass Chandelier by Mateo Lighting, $660 Available at Brecher’s Lighting

RUSTIC PHOTO FRAMES Adding photos of our loved ones is always a favorite way to decorate our home. When doing so, opt for frames with neutral colors and textures. If incorporating a metal, go for a warmer bronze tone rather than bright gold.

Ariston 4×6 Frame by Shiraleah Chicago, $51.99, Available at Peggy’s Gifts

WOOD STOVETOP COVER

CROSSBACK STOOLS This signature x-back style is well loved within the modern farmhouse decor style. Choosing a chair with black metal details will complement well.

Heidi Modern Farmouse Swivel Barstool by Furniture of America, $481, Available at Bed Bath and Beyond

No one likes to show their well loved and used stove top, so having a beautiful stovetop cover is a great way to decorate and clean up your kitchen. Choose a cover that features natural wood and black handles to tie into the overall modern farmhouse aesthetic.

Stove Top Wood Serving Tray by Williston Forge, $118.99, Available at Wayfair

featured kitchen credit: PHOTO // Keni Parks DESIGNER // Debra Hupman/Creative Kitchen & Bath HOMEOWNERS // Steve and Cindy Stewart

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Elevating Interiors At America’s Floor Source, we believe your home should reflect you and your personal style. As your expert style resource, we’ll work with you to curate the best solutions for your ideal space.

We strive to create a home design destination – one that would combine the expertise and quality of a luxury brand with the approachability of a local business.

AmericasFloorSource.com | 859-269-6371 January 2024 | TOPS

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BOOKS • GIFTS • FOOD AUTHOR EVENTS Joseph-Beth at Lexington Green 161 Lexington Green Circle, Lexington KY 40503 (859) 273-2911 Monday - Saturday, 10am - 9pm Sunday, 10am - 6pm Thank you for supporting Joseph-Beth, your local, independent bookstore.

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H OM E

Cuddle Up, Cozy Dow B Y: A M A N D A H A R P E R

The long nights of January mean we’re spending lots of quality time inside our homes. While we may be dreaming of a green spring already, we can still enjoy the rest and relaxation that snowy days can bring. Whether you’re cuddled up by the fire or cozying down with a good book, these products and tips will help you have your snuggliest winter yet!

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The Danish concept of “hygge” was very trendy a few years back. Hygge is the idea of seeking coziness and comfort in your spaces; think warm lighting, soft pillows and a thick knit throw blanket. If you never jumped on the hygge bandwagon, January is the perfect time to discover this cozy way of living.

Dream Faux Fur Pillow | Pottery Barn Jättebjörk Pillow Cover | Ikea

Svartpoppel Pillow Cover | Ikea

Chunky Handknit Throw Blanket XL | Pottery Barn

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Fado Desk Lamp | Ikea

Calla Ceramic Table Lamps | Pottery Barn

Celeste Chunky Wool Throw | The Citizenry

Layering isn’t just for outfits! Stacking your bedding will offer a designer home look as well as lots of warmth for chilly winter nights. Piling on multiple thinner blankets will mean you can better customize your coziness and avoid those dreaded night sweats.

Left Column: Sandbrodd Throw | Ikea, Celine Throw | L.V. Harkness, Right Column: Dorsey Throw | Syers Browning, Terzo Throw | Syers Browning, Windowpane Throw | Benjamin Deaton Home

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A rc ti c Ci rc l e Wa s h

a b l e Wo

oly Ru g | Urba n O utfi tt

e rs

Cozy Shag Rug | Urban Outfitters

While you’re swapping in thicker throws, blankets and pillows, consider adding a cozier winter rug. Higher– pile rugs can add a lush element to your spaces—while protecting your tootsies from cold floors.

Vollerslev Rug | Ikea

Bankkontor Rug | Ikea

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Washable Wooly Rugs | Pottery Barn

A Classic Children's Clothing Brand

New Arrivals for

Your New Arrivals!

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Dealing with HE ALTH

Seasonal Affective Disorder This sneaky type of depression can last for 40% of the year.

Here’s what you need to know. by Amanda Harper

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Feeling a little sluggish lately?

Are you sad, listless or having difficulty concentrating? If these symptoms are fairly recent and aren’t tied to any big life changes, you may be experiencing Seasonal Affective Disorder (SAD).

SAD is a type of depression that is tied to the changes in seasons. Here in Kentucky, that means from the start of fall through the winter months, many of us experience a dip in our overall mood and wellbeing. (SAD can be caused by the shift in seasons of the spring and summer months, as well, though it’s less common and seems to resolve itself more quickly.)

Fall-onset SAD can affect anyone, including people who haven’t previously experienced this condition. Researchers believe winter SAD is caused by the shorter days of winter. Our body’s internal clock (known as the circadian rhythm) responds to the lessened daylight as if we should be in bed. Less exposure to daylight means our bodies may produce less serotonin while tipping the balance of melatonin in our systems. The result of these chemical changes is a state of depression, tiredness or moodiness.

SAD is often written off as a frivolous worry by people who haven’t experienced it themselves. But Seasonal Affective Disorder can be a very real, difficult issue to face. In some people, this condition can lead to a deep state of depression. If you find yourself withdrawing from other people, struggling to get up in the mornings, losing interest in things you previously loved or having worrying thoughts, speak to your doctor and a mental health professional.

There is actually no known way to prevent SAD. Even preemptively “treating” its symptoms can fail to stop its onset. That said, most of these interventions will make you feel better through the short days of winter, even if you don’t experience SAD.

Common Symptoms: • Feeling “down” most days • Low energy • Higher carbohydrate cravings • Overeating • Brain fog • Losing interest in activities and commitments • Oversleeping

Potential Complications: • Social withdrawal • Substance abuse • Problems at work or home • Sleep disorders • Anxiety disorders • Eating disorders • Suicidal thoughts or behaviors

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Blue Monday Are you familar with the rumor that the most depressing day of the year is the third Monday of January?

First of all, let us debunk this myth: it’s completely false. This rumor was started by a UK travel company in order to sell more airline tickets. Go figure.

But the idea that the combination of crummy weather, the post-Christmas slump and the long nights might contribute to you feeling a little blue in the middle of January?

Alright, we can buy that.

What may help: Phototherapy

Light therapy attempts to mimic natural daylight. This can trick your circadian rhythm. Researchers say that it’s most effective to sit within a few feet of a phototherapy light box within a few hours of waking.

Depending on the light box you choose, this has few side effects and can provide benefits within just a few days of use.

Vitamin D

SAD can be exacerbated by low levels of Vitamin D. A simple blood panel can show whether you’re deficient in this vitamin – around 35% of US adults are. Meet with your doctor to discuss supplementing your dietary intake with Vitamin D powder or pill.

Get Sunshine

Most of us spend much less time outdoors in the winter. With cold temperatures, it’s hard to find reasons to go out there! But it’s important to be intentional and make time for sunshine. If you can’t make it outside, position your desk or chair close to a window with the blinds open. If tree branches or shrubs are blocking your light, trim them if possible to maximize your light exposure.

Talk T herapy

If you’re experiencing depression of any kind, psychotherapy can often help you learn to cope with your stresses in healthy ways. It can also help you question negative thoughts you are having while offering you a different perspective. If necessary, your mental health professional may prescribe medication to correct the chemical imbalance you’re experiencing.

Sleep Schedule

Maintain a regular sleep schedule. While weekend naps are inevitable, try not to vary your weeknight bedtime too much – or your wake-up time. It may seem like a small thing, but having a consistent sleep schedule trains your body.

Vacation

Some people love to take a getaway to a tropical locale in January and February. While getting closer to the equator will mean more exposure to sunshine, you should know that the relief will only be temporary. Jet leg may also throw off your sleep schedule even further. That said? If you can swing a trip like this, we bless it!

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Your wint tlkit: Verilux Duo 2-in-1 Light Therapy and Task Floor Lamp ($129)

HUM Here Comes the Sun D3 Supplement ($15)

COOL T ECH:

Carex Day-Light Plus ($138)

AYO Wearable Light Therapy ($229)

GE Sun-Filled LED bulb 60w A21 ($11)

Calm app for better sleep (free download, $14.99/mo for premium features)

Republic of Tea Get Happy Blend ($13)

Why Has Nobody Told Me This Before? ($17)

Philips - SmartSleep Wake Up Light Therapy Lamp and Alarm ($180) January 2024 | TOPS

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Setting a New Year’s Intention for a Better You? Lexington Salt Cave offers Halotherapy sessions and more, to help you relax and feel rejuvenated, while supporting your respiratory and skin health, and improving overall wellness!

So, What is Halotherapy?

Halotherapy is a natural, safe treatment that involves pure medical-grade sodium chloride (salt) that is diffused into the air while you relax in the grounding, restorative space. The respiratory system absorbs the microscopic salt particles, which are anti-inflammatory, antibacterial, and anti-fungal. These salt particles penetrate deep into the body’s airways to absorb toxins and aid the body in naturally removing them. They also balance skin pH, while calming internal muscles and allowing the nervous system to rebalance. Clients can enjoy the treatment while meditating, relaxing, receiving a massage, doing yoga, or even just enjoying a nap! After a session, most people report they were able to breathe better, and many also leave with a feeling of increased clarity, rejuvenation, and a sense of well-being. Regular sessions can help relieve symptoms of ailments such as allergies, asthma, sinusitis, bronchitis, COPD, cystic fibrosis, psoriasis, eczema, stress, and anxiety, to name a few.

The Salt Therapy Association says that 45-minutes in the salt cave is like spending a long weekend at the beach!

Lara Levine, Owner

Lexington Salt Cave is located at 309 North Ashland Ave, Suite 180-B. They are open Tuesday through Sunday, with Mondays reserved for massages. Call (859) 396-2349 or visit www.lexsaltcave.com to book your restorative session. Breathe & Be Well!

859-396-2349 • www.LexSaltCave.com January 2024 | TOPS

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1 H E A LT H

Culture Pop Soda ($32.99/12-pack drinkculturepop.com)

PROBIOTIC FOODS Probiotics have been on our radar for several years now, but the focus was often on taking probiotic supplements. Research group GWI says consumers are now looking more for food and beverage products that tout probiotic ingredients. The message is clear: we’d rather enjoy our probiotics!

If you’re interested in increasing your probiotic intake, look for probiotic sodas, yogurt, kefir, kimchi, tempeh, kombucha, miso, buttermilk and semi-hard cheeses.

A BETTER BARRIER

There are countless approaches to skin care, but everything boils down to one, essential truth: a strong skin barrier is the most important factor in maintaining skin health. Your skin’s barrier serves as its first line of defense. It keeps moisture in while protecting you from everything bad that’s out there.

Research shows that more people are suffering from damaged skin barriers.

Meanwhile, many people are aggressively treating conditions that could be more easily solved by repairing their skin’s barrier.

The most common causes of a damaged skin barrier: overwashing, overexfoliating, stress, dry air and environmental pollutants. The easiest answer to a damaged skin barrier is to use a good moisturizer. However, there are some steps you can take to mitigate these causes.

Washing your face too often or with cleansers that are too harsh can strip away oils that create the natural lipid barrier your skin depends on. Physical exfoliants are often too harsh for your skin, but the wrong chemical exfoliant can be just as damaging. Speak to your dermatologist about how often you should be washing your face and what products you should be using.

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Stress and lack of sleep can cause an increase in moisture loss within your skin.

Get more rest, reduce stress in your life whenever possible.

Dry air naturally strips away the moisture from your skin. This is a common concern in the winter months, and many of us notice flare-ups of skin problems during this season. Consider using a humidifier in your bedroom and workspace. Use a stronger moisturizer during the winter to help maintain and replenish your skin’s moisture levels.

Environmental pollutants in the air can also wreak havoc on your skin’s barrier. These are harder to avoid, but limit time outside when air pollution is at its highest. Wearing UV protection can help.

It also never hurts to stay moisturized yourself! Drinking water can help your skin stay supple and even clearer.

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RoC Barrier Renew AM Moisturizer SPF30 ($24.99 ulta.com)

NEW YEAR NEW YOU! - 5 HOT WELLNESS TRENDS FOR 2024 by Amanda Harper

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HOLISTIC ASPECT From workouts to wellness retreats, every aspect of health is being given a holistic overhaul. People are thinking about the connection between their minds and bodies.

Lexington Salt Cave offers yoga classes inside their salt cave for an experience that is good for both body and mind. This picks up on a big trend from 2023: people are still looking for practices that increase their flexibility and loosen tight muscles.

Why not increase your mental flexibility while you’re at it?

Looking for an app to boost your practice when you’re not in a class? Down Dog is an app that offers at-home lessons in yoga, HIIT, barre and prenatal yoga alongside meditation training.

While it’s not substitute for in-person guidance, the combination of soothing tunes and fitness instruction feels like a revolution. Learn more at downdogapp.com.

4 Yonex Nanoflare Racket ($49.99, joybadminton.com)

Lilly Pulitzer Athleisure (available at Peppermint Palm)

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BADMINTON AIN’T BAD! Pickleball has dominated casual and group sports since covid, but there may be a new challenger on the court: badminton! According to Pinterest Predicts, this racquet sport has been on the rise among Gen Z and Millennials.

Badminton is slightly faster-paced and takes quicker, more calculated steps.

The timing of this trend couldn’t be better: several Lexington parks have courts that were recently restriped to accommodate pickleball and badminton!

So as soon as the weather starts to warm up, get out there. In the meantime, you can work on your #BadmintonAesthetic goals.

Squeeze De Citron Rainbow Weekender (available at Peggy’s)

RDX T17 Aura MMA Sparring Gloves ($46.99 rdxsports.com)

Egg Weights 3lb Hand Weights ($49.99 dickssportinggoods.com)

Bala Bangles ($45-$65 shopbala.com)

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TITLE Boxing Quick Puncher 2.0 ($69.99 titleboxing.com)

HIT IT Pinterest Predicts is showing that combat sports – such as karate, kickboxing and jiu-jitsu – are trending among Millennials and Gen Z. All generations are showing an increased interest in shadowboxing and mixed martial arts training. Even simply punching the air for stress relief has been trending on TikTok! At the same time, VR and AI-powered workouts are making participation in these modes of fitness even more accessible. •

Harabusa Quick Gel Hand Wraps ($19.99 harabusafight.com)

Talentless Women’s Boxing Shorts ($69 talentless.co)

SHEFit Ultimate Sports Bra ($75 shefit.com)

TITLE Boxing Fast Feet 2.0 ($24.99 titleboxing.com) Everlast PIVT Low Top Boxing Shoes ($89.99 everlast.com)

P R O TO K N OW

BLUEGRASS VISION GROUP Now Proudly Offering Exceptional Eye Care in Hamburg

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luegrass Vision Group is excited to continue a local legacy in optometry while expanding its own reputation for trusted vision care into the Lexington area!

Many locals know the sterling reputation of Hamburg Vision Center. Dr. Karen Santos was able to grow the practice into a valuable part of the community with many loyal patients. When presented with the opportunity to follow her passion at the UK pediatric clinic, she chose to hand over the reins of her beloved office to the professionals with Bluegrass Vision Group.

Dr. Justin Coleman founded Bluegrass Vision Group when he purchased his practice in 2017. The Mt. Sterling office (formerly Crockett Family Vision Center) established Dr. Coleman and his staff as trusted and friendly eye care experts. BVG opened its second location in Morehead in 2020 and survived the pandemic while growing to support community needs. Bluegrass Vision Care established its reputation for family-oriented care, engagement with the community and caring staff through consistent management with a compassionate approach.

Dr. Santos reached out to Bluegrass Vision Group because she knew they’d be the best fit to continue the quality of care she had provided for her established patients in Hamburg. She was right; it was a good fit.

BLUEGRASS VISION GROUP

services include Eye and Vision Exams Pediatric Eye Exams Contact Lens Exams LASIK Consultations Hard-to-Fit Contacts Ortho-K Computer Vision Treatment Sports Vision Myopia Control

Now, the Hamburg location of Bluegrass Vision Group is welcoming patients new and old to experience their high level of optometrical care – with heart! Patients will love meeting Dr. Makisha Maggard. As a local – she’s from the Richmond area and her teenage kids participate in sports around town – Dr. Maggard is already a well-known face in the Lexington community. She ran the Hamburg Lenscrafters clinic for the better part of a decade and is thrilled to join Bluegrass Vision Group’s mission of exceptional care. Her experience, friendly demeanor and expertise mean her patients can trust that their care will always be above and beyond the ordinary.

The staff of the Hamburg location are excited to meet the patients, as well.

Courtney, Whitney and Arden bring lots of knowledge, patience and kindness to the practice; they’re truly a terrific trio! They understand the many lens options out there.

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The staff is happy to answer any questions patients may have and love to do whatever they can to ensure the patient experience is exceptional. The team also loves helping clients select the right frames for their faces, lifestyles and personal styles.

Bluegrass Vision Group is a full-service eye and vision care provider with a whole host of vision care services. From routine eye and vision exams and LASIK consultations to care for specific needs – such as computer vision treatment or sports vision needs – their professionals can assist with a wide range of concerns. They pride themselves on making patients feel comfortable and well-informed throughout every step of the process.

Bluegrass Vision Group wants to ensure that vision care is well within reach. They’re thrilled to take VSP and EyeMed insurance, as well as most major medical insurance and Medicare plans. They encourage everyone to maximize their benefits – don’t forget FSAs! Schedule an appointment with the Bluegrass Vision Group Hamburg office today.

Mention TOPS for a 20% discount on prescription or non-prescription sunglasses!

Bluegrass Vision Group

(859) 327-3701 2716 Old Rosebud Rd. Ste. 130​​ Lexington, KY 40509 bluegrassvisiongroup.com

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BE AUT Y TIPS

Five Skincare Products to Help Fight the Winter Chill There are many beautiful things the winter brings that we all know and love, however, that harsh, cool air can be tough on the delicate skin on our face.

With the colder months come blustery winds and exposure to indoor heaters that can make the skin feel drier and look duller.

Having a winter skincare regimen is essential to keeping our skin healthy and moisturized.

We’ve compiled the top 5 products to keep in your arsenal to help fight that dreaded winter chill this season.

take notes, ladies!

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thecleanser 1 the 2 theserum It’s important to use a cleanser that’s delicate on the skin during winter months. You don’t want to risk stripping your face’s natural oils with everyday products that are too harsh.

The La Roche-Posay Toleriane Hydrating Gentle Face Cleanser is gentle, yet effective to leave your skin clean without the dryness.

The Vichy Mineral 89 Hyaluronic Acid Face Serum is the perfect

serum to keep in your back pocket. It provides a healthy balance of hydration and soothing benefits for all skin types.

Dermatologist, Dr. Jenny Liu raves about this product because of the amazing ingredients. “The volcanic water included is not only great for hydration but helps defend against environmental aggressors,” says Liu.

...

a little tip

themoisturizer moisturizer 3 4 theface mask

U S E YOU R L I GH T E ST P RODU C T, L I KE A S E R U M , F I RST. T H I S W I L L AL LOW T H E S KI N TO A B S O R B T H E P RODU C T AND E NS U RE T H AT T H E RE AREN ’ T A N Y OT H E R P RODU C TS B LOC KI NG I TS P E NE T R ATI O N .

The CeraVe Moisturizing Cream has earned the “cult-favorite” title because of it’s 24-hour hydration results and versitility.

Not only is this a great moisturizer for your face, but it can be applied to the body as well for an all-over treatment to eliminate dry, itchy skin during the winter season.

thelip care 5 The Aquaphor brand has been longloved for it’s skin protectant and moisturizing products, however, the Lip Repair Ointment is one that doesn’t get as much love as it deserves!

- gisou.com

The Allure Best of Beauty winner, SkinCeuticals Triple Lipid Restore 2:4:2 is known for one of the softest and most relaxing hydration treatment masks on the market.

According to Allure, it’s like a “cashmere sweater for your skin!”

Dermatologist, Kim Nichols, MD reviews this mask with two thumbs-up for it’s “ceramide-spiked formula that tackles dryness and flaking caused by cold air with lasting results.”

This lip treatment was developed to soothe and heal chapped lips making it the perfect everyday product during the colder months. It’s fragrance-free formula makes it a favorite on it’s own or applied on top of any lip tint for a glossed look.

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FA S H I ON

Gaining Traction

T H E S A F E S T B E T I N W I N T E R M O N T HS IS TO W E A R S T U R DY B O OT S M A D E TO H A N D L E I C E A N D SN OW. BU T R E A L IS T I C A L LY, W E K N OW YO U ’R E PR O B A B LY N OT G O I N G TO S T R A P O N SK I B O OT S A N D H E A D TO T H E O F F I C E O R O U T TO D I N N E R . T H E SE T I P S A R E N ’ T A SU BS T I T U T E FO R G O O D S A F E T Y SE NSE , BU T T H E Y M AY H E L P YO U G A I N A L I T T L E T R AC T I O N W H E N YO U ’R E T R E K K I N G A LO N G W I N T E RY SI D E WA L K S .

B Y A M A N DA H A R P E R

1.

2.

3.

SCU F F U P

Many fashionable shoes are made with smooth soles, which makes them downright dangerous on ice. Since your soles will be worn down by gravel, concrete and salt anyway… why not get the process started so you can tread a little more safely? Use sandpaper to scuff up the soles, or simply scrape them on the edge of a sidewalk. Just be sure not to wear too deeply into the soles, as this may affect their waterproofing!

USE G LU E

If you’re struggling with frozen sidewalks, the solution may be to reach for a tube of glue! Draw wavy lines across your smooth soles to add a little more traction. Sprinkle a little salt or sand in the glue to DIY a non-slip solution. Just be sure the type of glue you use is designed for the material your soles are made from.

SPR AY TH EM

You can buy specialty sprays that are designed to add traction to boots and shoes in the winter. But in a pinch, hairspray may add enough tackiness to help you out; just be sure it has dried completely before hitting the pavement. We love this idea because it can be easily washed away when you no longer need the traction boost.

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TOPStip: While having slip-resistant footwear is key when braving winter weather, you still have to have the right technique. Experts recommend using the “penguin walk” when trekking across potentially icy spots.

1.

Keep your hands out of your pockets so you can break your fall if you do slip. Extending them slightly outwards at your sides will offer you additional stability.

2. Keep your knees loose and your feet spread out slightly, just like a penguin.

3.

Lean forward ever so slightly so that your center of gravity is kept above your front leg.

4. Rather than taking big strides, take shorter steps or even shuffle a little side to side.

5.

If you do begin to slip backward, tuck your chin in towards your chest to prevent hitting your head on the ground.

4.

5.

CHAI N ‘ EM

Strap-on cleats, crampons and chains have traditionally been used for hiking boots. However, more manufacturers are designing sets designed for athletic shoes. If you’re a runner, be sure to check these out. You may be able to find sets that work with dress shoes, but beware; some styles can be damaging to less durable shoe materials.

ADD PADS

If you need a way to add traction without damaging your soles, consider adding non-skid pads. These stick-on rubber pads are a great idea any time of year, as they can protect smooth soles from the elements.

But in winter, they’re particularly wonderful at giving your shoes more grip.

Non-Slip Shoes Pads Adhesive Shoe Sole Protectors| Amazon

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Yaktrax Run Traction Cleats for Running on Snow and Ice| Amazon

1.3 pg. TOPS 1.24.qxp_1.3 pg. COB 1.24 issue 12/13/23 2:53

COMING SOON to COMEDY OFF BROADWAY!

D.L. HUGHLEY One of The Kings of Comedy

JANUARY 12-14

ETTA MAY

An All-Time Lexington Favorite

JANUARY 18-20

JOE DOMBROWSKI First Trip to Lexington for ‘Mr. D’

JANUARY 25-27

ZAINAB JOHNSON From Prime Video & Netflix

FEBRUARY 2-3

CHRIS FRANJOLA Wildly Popular Podcaster

FEBRUARY 9-10

Lakeside at Lexington Green

859-271-JOKE Order tickets online: www.comedyoffbroadway.com January 2024 | TOPS

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REFRESH B E AU T Y

YOUR LOOK AT ANY AGE Small changes you can make in your beauty routine to feel fresh, fabulous and on-trend in every wonderful decade.

by Amanda Harper

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40s IN YOUR

As you enter your 40s, you may notice your hair and skin lose some of their shine. You may actually need to wash your hair less often; if you insist on washing it often, add oils to replace those lost.

Retinols speed up cell turnover, which slows as we age, and boost collagen production; this will bring brightness and fullness back to your skin. Time-release overnight formulas can have you waking up refreshed and stunning. When using a retinol, daily UV protection is a must.

You may want to pay special attention to your hands and feet. Talk to a podiatrist and/or dermatologist about your skin and nails.

SIGNATURE SCENT: Kayali Invite Only Amber 23 ($138/100mL)

Mary Kay Fragrance-Free Satin Hands® Pampering Set ($36)

e @k

rry

w

i a sh

n gto

n RoC Retinol Correxion Deep Wrinkle Anti-Aging Night Cream ($16)

Derma-E Retinol Concentrated Serum ($20)

Pat McGrath MatteTrance Lipstick ($39)

MAC Studio Waterweight SPF 30 Foundation ($41)

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In your 50s, your skin will become much more sensitive to the sun. This can cause hyperpigmentation; look for targeted products that can address this.

You may want to use an AHA-based face wash for a gentler anti-aging effect.

One thing you shouldn’t do is take a heavier hand with foundation, as it can look cakey on your delicate skin. Instead, a CC cream or light, hydrating foundation can give you coverage while still keep you looking fresh.

Many people use their 50s as a time to retool their makeup routine. Your skin may be a different tone than previous years. You may also want a more pared-down look that’s classic and timeless.

@a

n ma

da

ra

ym msa

50s IN YOUR

a keu p

Murad Rapid Dark Spot Correcting Serum ($83)

MAC Pro Eye Palette: The Social Climber ($40) Dermablend CC Cream SPF 50 ($41)

Glossier Cleanser Concentrate ($21) ColourPop Brow Precision Pencil ($8)

SIGNATURE SCENT: Frederic Malle Portrait of a Lady ($455/100mL)

60s IN YOUR

Rare Beauty Soft Pinch Liquid Blush ($23)

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i ju l

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mo

In your 60s, you may notice your lips losing a little definition. We recommend using a lip brush to apply your lipstick whenever possible. This gives definition. If you use a lip pencil, resist the temptation to overline the whole lip: if you want to add fullness, focus on the middle.

Switch to cream-based products on your face. These add moisture to the face and tend to be more pigmented. Powder-based products can sit on top of the skin and settle into – and emphasize – fine lines.

Taking collagen now can hydrate your skin from the inside out while helping your hair stay lush. See your dermatologist regularly to discuss your skin’s needs and to check for sun damage.

Mary Kay TimeWise Repair® Volu-Firm® Day Cream Sunscreen Broad Spectrum SPF 30 ($54)

Essential Elements Hydrolyzed Collagen Peptides Powder ($29)

or e

SIGNATURE SCENT:

Tocca Cleopatra ($80/50mL)

goop Beauty Tinted Glow Lip + Cheek Balm with Vitamin C ($34)

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Aging can mean a lot of loss of volume in your skin, as well as increased dryness. A rich moisturizer can help replenish dry skin. Moisturizers with ceramides, squalene or hyaluronic acid can also help provide a slightly plumper appearance. That said, many ingredients can be harsh on mature skin. Your dermatologist may have specific recommendations for you.

The right time to embrace your natural hair color depends on you, but many people choose to go all-grey in their 70s. Work with your hairstylist for a look that works for you, is low-maintenance and projects your personal style.

Focus on simplifying your beauty routine. Many people choose to use the fewest products to allow themselves more time to live their best lives!

SIGNATURE SCENT:

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co

n

id acc

en t

70s+ IN YOUR

al

Cartier Baiser Volé Essence de Parfum ($154/100mL)

Olaplex No. 6 Bond Smoother Reparative Styling Creme ($30)

Patrick Ta Major Brow Shaping Wax ($24)

ROSE INC Refillable Cheek & Lip Color ($32)

Aveeno Creamy Oil Moisturizer ($13)

Tarte Maracuja Juicy Lip Crème ($24)

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Kérastase Initialiste Advanced Scalp & Hair Serum ($58)

ENSURING YOUR

Senior Decades + Decisis Maer Your concierge for navigating the transitions of aging, independent senior living and astute planning for your financial, personal and family matters.

REMONA EDENFIELD, CSA Trusted | Insured | Bondable

SENIOR ADVISING, SOLUTIONS AND FIDUCIARY SERVICES

for Solo Agers, F ilies  d Care Partners 859-350-6444 VOICE/TEXT | W W W.BLUEGRASSFINALMATTERS.COM

January 2024 | TOPS

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A Dementia Care Journey From State to State Three different local community resources came together to help a family in Illinois bring their mom with dementia to Lexington.

Janice and Carla

Daughter Diane first called Amber Lakin at Silver Lexington Senior Living Placement Service in early 2021 with a unique challenge. Diane and her husband want to move to Lexington to be closer to their daughter and grandchildren in Georgetown. Diane’s mom, Janice, had been living in a senior care community in Illinois for several years. Amber’s job was to narrow down the vast senior living options in the area to help the family find the one that would be the best fit.

After exploring options based on the families’ care needs and budget, Silver Lexington connected them with Jaidyn Hoover, the Community Services Director at the Willows at Citation, a Trilogy property with three locations in Lexington. The family chose this community based on both the location and because they have several care levels within the campus, including memory care, that would be able to meet her needs now and in the future. Another reason Diane was drawn to the Willows is that they have special family events that she would be able to come to and bring her grandchildren. Jaidyn toured with the family and communicated with Amber and Diane over several months as the move became closer.

However, there was a challenge: Diane needed to get her mom from Illinois to Kentucky.

Any move can be complicated for a person with dementia. When you add in car/air travel along with basic care needs, this can bring on the potential for an arduous situation. What Diane needed was an expert in dementia care who would be able to navigate the day and alleviate the stress.

Silver Lexington then connected the family with Carla Guthrie of Memory Care Concierge. Carla is a local dementia care expert with over 25 years of experience supporting and guiding families dealing with memory loss. Carla’s special training and expertise helped the family come up with a game plan. This involved Carla flying to the Chicago O’hare airport and meeting the family along with the future resident, Janice. Carla prepared for travel by in-depth discussions with the daughter, putting together a personalized dementia care bag, and navigating the entire trip.

Diane was very relieved to have the help and said she wishes there were more people who do what Carla can do to help families dealing with the challenges of a loved one with dementia.

Because this family chose to use local experts, they were able to put all the pieces together for a successful journey and move Ms. Janice smoothly into memory care at The Willows at Citation.

Since her move, the family is very happy with Janice’s new home and are very thankful for Memory Care Concierge and Silver Lexington.

Get in touch today: Memory Care Concierge 859-351-5890

859-806-7973

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859-273-0088

M A R K E T P L A C E

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great friends ARE GOOD FOR

the heart.

And so is great therapy.

At The Willows at Citation, you’ll find both, plus great food and great programming.

Senior living may not be the easiest decision, at Willows at Citation you’ll Love What’s Next!

859-277-0320 | willowsatcitation.com | ASSIS TED LIVING | MEMORY CARE SKILLED SERVICES

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AARP Kentucky News

LEADERSHIP SPOTLIGHT AARP Kentucky Names New Leadership

Adkins AARP Kentucky State Office has named new leadership with Gary W. Adkins as Volunteer State President and Troy J. Broussard as State Director. The state office, based in Louisville, serves 425,000 AARP members across the Bluegrass State.

Gary W. Adkins (Madison County) will serve as the next Volunteer State President.

The President provides vision and leadership to AARP Kentucky activities and chairs the state Executive Council. In partnership with the State Director and Executive Council members, the State President develops the framework for state strategic planning and the coordination of AARP statewide activities.

During his dynamic volunteer tenure at AARP Kentucky, he has consistently demonstrated leadership excellence and strategic vision.

Before volunteering with AARP, Adkins enjoyed a successful professional career serving as an Assistant Commonwealth’s Attorney for approximately 20 years, prosecuting over 150 felony trials. He served as an Adjunct Faculty member at Morehead State University’s paralegal studies program. Adkins honed his leadership skills a decorated U.S. Army veteran of 12 years retiring with the rank of Major.

“We are thrilled to have Gary share his leadership and experience supporting AARP Kentucky and its volunteer teams. He has a proven commitment to continuing our mission to Kentucky’s AARP members and all Kentuckians 50-plus,” said outgoing AARP Kentucky Volunteer State President Charlotte Whittaker.

Broussard Troy J. Broussard (Louisville) is leading the AARP Kentucky State Office as its new State Director.

Over an impressive seven-year tenure at AARP, he has consistently demonstrated leadership excellence and strategic vision. In his most recent role as Senior Advisor in the Office of Community Engagement, he played a pivotal role in leading AARP National Veterans & Military Families Initiative.

Broussard leads the state office’s advocacy and outreach effort with a team of volunteers and staff representing more than 425,000 AARP members across the Commonwealth. Broussard is based in the Louisville AARP Kentucky State Office.

Broussard began his career with AARP serving as the Louisiana State Office Associate State Director-Advocacy & Outreach. He has extensive experience recruiting, training, and collaborating with AARP volunteers. Before joining AARP, Broussard enjoyed a successful career in the telecommunications industry, with AT&T and Cox Communications, where he honed skills in team leadership, management, customer care, advocacy, and priority execution.

Broussard is a proud U.S. Army Desert Storm Veteran. He received his BA degree in Political Science from the University of Louisiana at Lafayette and an MBA from Southeastern Louisiana University.

To learn more and connect, visit aarp.org/ky, Facebook.com/aarpkentucky or Instagram.com/ aarpkentucky on social media.

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We provide a circle of influence, protection & support for your business.

“Commerce Lexington has connected us to so many people.

This village of support has poured into our business and has helped us thrive through the good times and the tough times.”

- Toa Green, Owner Crank & Boom Craft Ice Cream

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JOIN TODAY! 330 E. Main St., Suite 100 Lexington, KY 40507 859.254.4447 commercelexington.com

Winter is C o mi n g UNVEILING THE JOURNEY OF ONE INCREDIBLE COLT Last year, amid the electrifying ambiance of the Breeders’ Cup, fate orchestrated an unexpected encounter and prompted an extraordinary journey.

into a friendship, with TOPS proudly stepping forward as a sponsor for Winter Is Coming's debut race on December 29, 2023 at Turfway Park.

Keith Yarber, founder and CEO of TOPS Magazine, serendipitously crossed paths with Christine Salgado, the passionate owner of Rockstar Racing Stables, LLC, and a remarkable colt named Winter Is Coming.

TOPS is honored to share this captivating story with its subscribers through stunning visuals captured by photographer Jenny Doyle and a heartfelt narrative

by Salgado printed below. With this feature, TOPS hopes to inspire its readers, reminding them that even amid life's challenges, the spirit of determination and the pursuit of dreams can lead to remarkable achievements.

What began as an engaging conversation between the two swiftly evolved into a shared vision, as Winter's story resonated with Yarber — a narrative of resilience, faith and unyielding spirit. That encounter blossomed

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CHRISTINE SALGADO'S STORY OF WINTER IS COMING:

a tale of resilience and triumph

In the depths of my life's journey, I stumbled upon a dream - a dream that wasn't quite what I expected, but one that's deeply etched into my very being. It all began six years ago, when the path to motherhood eluded me and left my heart aching. Little did I know that destiny had a unique twist in store for me, one with four legs and a heart as vast as the horizon. Her name is One Smart Cat, a retired racehorse who had never tasted victory on the track. But she triumphed where it mattered most: within my soul.

The day I brought her home, she was gravely injured, and voices of reason suggested I let her go. That was never an option; something deep inside guided me on a path to healing. During this time, a vivid dream graced my sleep. In the dream, my mare gave birth to a colt who would one day win the Kentucky Derby. Absurd, right? But as I persevered alongside her, divine guidance illuminated our way, and 18 months later, against all odds, she stood healed.

The overseeing vet called it a miracle, and I knew in my heart it was a gift from above.

"You need to breed her," the vet said, "there's something special about her."

Suddenly, I found myself immersed in the world of horse racing, forging connections with people who recognized the magic within my mare. Soon, I set my eyes on the stallion who would become the father of my Derby hopeful. No scientific analysis, no data-driven decisions; I followed my faith, knowing in my heart that Danzing Candy was "The One.” On February 3, 2021, my colt, Winter Is Coming, entered the world with multiple challenges — super tiny, with crooked legs and fragile spirit. He struggled to stand and nurse, and the veterinarians were baffled by an illness he had from the start.

He and his mother were quarantined from the rest of the herd for several months and Winter underwent daily medication.

His journey began marked by countless moments of uncertainty and isolation from typical foal interactions.

Denied the playfulness of his peers, he found solace in the companionship of his human caretakers. Through the challenges, medication and surgery, many advised me to give up on him, to let go of my dreams, that he’d never grow to be a racehorse, he isn’t good enough; But I clung to my faith and whispered to them all, "He's winning the Kentucky Derby. I've seen it."

Amidst the doubters, there were those who believed believers who saw the spark in Winter and shared in my vision. He overcame many challenges, grew bigger and stronger, and surprised even me with his resilience. And here I stand, amazed at how far we've come, together.

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BUILDING A TEAM Through many trials and tribulations, I’ve built Rockstar Racing Stables, tasted victory in the winner's circle and forged connections with extraordinary people in this sport.

This year, I've chosen to channel all my efforts into Winter as he embarks on a journey to make his racing debut in Kentucky, where dreams of the Derby come alive. Some still doubt us and we’ve faced even more hurdles, but Winter's heart is strong, his spirit soars and he's shown his love for the track.

With my mare and our beloved colt, Winter Is Coming, we've shown that no matter what obstacles we may face, with hard work, dedication and faith, anything is possible.

So, let my tale be a reminder to chase your dreams, to embrace the challenges, and to never give up. For it is in the pursuit of our wildest dreams that we discover the true depth of our own strength, the boundless possibilities that await, and the divine grace that accompanies those who believe. Together, we shall inspire and encourage others to reach for the stars, for in their pursuit, they may find their very own miracles waiting to unfold.

We invite you to follow Winter Is Coming’s journey on his social media platforms: Facebook.com/ WinterIsComingRacehorse and Facebook.com/RockstarRacingStable Stay connected and be a part of the ongoing saga to see how this story unfolds!

Photos by Jenny Doyle of Photo Stable: https://www.photostable.us

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Her e’s to Har rie t!

B Y TO M E VA N S

Harriet Dupree Bradley started Dupree Catering in 1986, but her passion for feeding others began in Chattanooga, TN at Sewanee, The University of the South.

She and a friend would make sandwiches and soup for faculty and staff of the university out of their dormitory kitchen. After college, Harriet’s passion for food continued when she attended Le Cordon Bleu College of Culinary Arts. After Le Cordon Bleu, Harriet returned to Lexington and then partnered with longtime friend, Eileen McCormick to start Dupree Catering. These two superwomen began in a one room kitchen, even sharing an office desk and phone. Together they continued to grow the business catering events for over 2000 guests. Under Harriet’s leadership Dupree catered to celebrities, past presidents, and royalty.

Harriet’s philosophy was simple; serve local, incredible tasting food with gracious hospitality. She loved to talk about how food was such a uniting factor and the importance of gathering and sharing a meal during all of life’s celebrations and hardships.

Harriet loved her employees and went above and beyond for them. She was a pioneer in offering health insurance and a retirement plan to food industry staff, long before the practice became more common. She helped employees pay for medical procedures or opened her home if someone needed a place to stay.

Harriet was there to listen, offer advice and help in any way she could. One of her kitchen’s mottos was “Ask for what you need.” Now this did not mean you would always get it, but she would be there to hear you out.

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She also had a passion for the environment, especially the environmental impact of the catering business. During Harriet’s ownership, Dupree catering earned its 2-star status as a Green Certified Caterer, one of the first in the state of Kentucky. Now Dupree maintains a 3-star Green certification, all due to Harriet’s passion.

Another of her passions was her work with charitable organizations in Lexington and surrounding areas. She was an avid supporter of Food Chain and volunteered as an instructor. She acted as a Capital Campaign Chair for the Living Arts and Science Center and was on the Board of Trustees for Shaker Village at Pleasant Hill, just to name a few.

Harriet’s legacy will live on through her family, friends and the incredible business that started her career, Dupree Catering & Events.

Photos by Smith Galtney

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Dr. Elizabeth Case

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O N T H E C A SE

Let’s Talk About Diets!

This month I’d like to discuss dietary modifications for health and weight loss.

In the quest for a healthier lifestyle and a slimmer waistline, Americans have embraced various diets over the years. The popularity of diets often ebbs and flows, influenced by trends, scientific discoveries, and celebrity endorsements. This month, we will delve into some of the most popular diets for weight loss in the United States, examining their principles, effectiveness, and potential benefits and drawbacks.

KETO ANYONE The ketogenic diet, or keto diet, has gained immense popularity for its ability to induce rapid weight loss through a drastic reduction in carbohydrate intake.

The primary focus of the keto diet is to force the body into a state of ketosis, where it burns fat for fuel instead of carbohydrates. This is achieved by consuming high amounts of healthy fats, moderate protein, and very low carbohydrates. While some individuals have reported significant weight loss success with the keto diet, its strict restrictions may pose challenges in the long term. Critics argue that the elimination of certain food groups may lead to nutritional deficiencies and limit the sustainability of the diet.

EAT LIKE A CAVEMAN Inspired by the dietary habits of our ancestors during the Paleolithic era, the paleo diet emphasizes whole foods such as lean meats, fish, fruits, vegetables, nuts, and seeds while excluding processed foods, grains, and dairy.

Advocates of the paleo diet argue that it aligns with our genetic makeup and promotes weight loss by reducing inflammation and improving overall health. However, critics point out that the diet’s strict guidelines can be challenging to follow, and the elimination of entire food groups, just like in the ketogenic diet, may lead to nutrient deficiencies.

VIVA ITALIA Celebrated for its heart-healthy benefits, the Mediterranean diet has gained popularity as a sustainable and effective approach to weight loss. This diet is characterized by an emphasis on fruits, vegetables, whole grains, lean proteins, and healthy fats such as olive oil. The Mediterranean diet not only aids in weight management but also boasts cardiovascular benefits and

may reduce the risk of chronic diseases. The inclusion of diverse and flavorful foods makes this diet appealing, and its flexibility allows for long-term adherence. This diet, however, requires a lot of time to plan and prepare meals, which may make it harder to follow.

NOT SO FAST Rather than focusing on specific food choices, intermittent fasting revolves around the timing of meals. This approach involves cycling between periods of eating and fasting, with popular methods including the 16/8 method, where individuals fast for 16 hours and eat within an 8-hour window. Proponents claim that intermittent fasting promotes weight loss by optimizing insulin sensitivity and encouraging the body to burn stored fat. While some studies support its efficacy, critics argue that the approach may not be suitable for everyone, and strict adherence can lead to unhealthy eating patterns.

STRICTLY VEGETARIAN With an increasing emphasis on sustainability and ethical considerations, plant-based diets, including vegetarian and vegan options, have gained popularity for weight loss. These diets prioritize fruits, vegetables, legumes, and whole grains while excluding animal products or limiting their intake. Plant-based diets are often rich in fiber and low in saturated fats, contributing to weight loss and overall health improvements.

However, individuals must carefully plan their diets to ensure adequate intake of essential nutrients typically found in animal products.

In the ever-evolving landscape of diet trends, individuals seeking weight loss in the United States have a plethora of options to choose from. Each diet comes with its unique principles, benefits, and challenges. It is crucial for individuals to consider their preferences, lifestyle, and health goals when selecting a diet. While shortterm weight loss is often achievable with various diets, long-term success requires a sustainable and balanced approach that promotes overall health and well-being.

Before embarking on any weight loss journey, consulting with healthcare professionals or registered dietitians is essential to ensure safety and effectiveness.

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a question of etiquette:

Dining Out

Q: How can I send food back without making it weird?

• Speak up ASAP. Don’t finish the majority of the meal and then lodge a complaint if at all possible, as it looks like you’re just trying to skip out on the bill.

• Be polite. Try to speak up calmly and with grace. Getting angry – or bossy, or rude, or indignant – will help your case in exactly zero percent of situations.

• Pinpoint the problem. Making clear to your waiter exactly what you feel is wrong will help the staff make things right.

• Be human. While getting a dish you didn’t love throws a wrench in your night, sending a dish back actually throws a wrench in several well-oiled operations. Plus, it kinda sucks for the chef, too; they wanted you to like it!

• Be prepared to wait. The staff try their best to make you something great as quickly as possible, but sometimes, it’s hard to do fast. “ASAP” will always feel like an eternity while everyone else is already tucking into their meals.

If you’re naturally impatient, ask for rolls to nosh on.

• Don’t alter your tip. So long as your server worked as efficiently as possible to correct the issue, revoking their tip is extremely unfair. Think of it like this: you’re docking their pay for what was either an honest mistake or something that was out of their hands entirely.

Q: What am I supposed to do with my napkin anytime I get up?

Q: I’m chronically late.

Restaurants keep giving up my reservations! Rude!

The old standard for this was to lay your napkin in your chair as you depart. But, respectfully... ew.

Your butt goes there!

Most establishments will hold your place for up to fifteen minutes, so that means you’re showing up very, very late. That actually makes you the rude one.

This stems from times when the head of the table was relied upon to send cues to the waitstaff; that person placing their napkin on the table meant that the meal was concluded. But today, your server generally takes the hint based on when everyone stops eating.

Unless you’re dining with actual royalty, we think it’s safe to gently fold your napkin and place it by your plate on the right side.

(When you’re done eating, you’ll place it to the left.)

Just be sure your napkin doesn’t touch anybody else. Again, ew.

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It’s very important to be on time when you’ve made reservations.

Empty tables mean servers are missing out on tips, the whole joint is losing money and people in line are getting annoyed. You’re causing a lot of problems by being so laissez faire about punctuality.

While we’re on the subject, if you can’t make your reservation, don’t just no-show. Call the restaurant and let them know you won’t be coming so they can release the seats for the next guests.

Consider it good dining karma.

Q: How should we split the bill when we’re all sharing?

If possible, get a consensus on the protocol before heading out. Talk to your server about what options you have for splitting; these days, many restaurants are able to split bills just about any way.

If you share some items and not others, we suggest a hybrid method. Ask your server to bring everyone a bill for what they ordered individually, then put the shared items on your bill.

Afterwards, send everyone a Venmo request for an even split of the shared dishes.

If the restaurant can’t split the bill at all, pay for the entire table then Venmo everyone for the items they ordered – just be sure to make notes on the receipt before you leave. Also, do let everyone know an invoice will be coming!

Q: I was (practically) raised by wolves.

What should I know about dining out in a restaurant?

• Be mindful of other diners: don’t make a lot of excessive noise, don’t make a scene, don’t be gross.

• Wait to eat until everyone is served before eating unless the person waiting says to go ahead.

• Place your utensils on your plate when you’re done.

Don’t try to “clean” your own table. Leave that to the professionals, honey.

• Napkin in your lap, phone in your pocket, feet on the floor, finger out of your nose.

• Don’t shout or snap to get your waiter’s attention; instead, try to make eye contact or gently do a low, subtle wave. Only bug another waiter if your server is truly MIA. • If you’re not sure what to do – or if you’re having a Pretty Woman moment – look around and take your dining companions’ lead. •

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B B N S P OR T S

STORY BY La rry Va ught PHOTOS COURTESY OF UK Athleti cs

A Skinner

Success Story He was the first University of Kentucky volleyball coach to win a national championship and the first UK coach in any sport to win seven straight Southeastern Conference titles.

In 19 years at Kentucky, Craig Skinner has an overall record of 445-147 (.752), including 289-67 (.812) in Southeastern Conference play. He has taken UK to the NCAA Tournament every year since taking over in 2005 and won at least one match in postseason play the last eight years.

Kentucky also became the first SEC school to win a national title in 2020.

So what makes Skinner so good at what he does?

“He is somebody that clearly knows what he is doing in volleyball but also really cares about us as people,” said Kentucky junior Emma Grome, a two-time All-American and 2022 SEC Player of the Year. “He wants the best for us on and off the court and wants us to develop into the best people we can be. You don’t see that very often in coaches and that makes you want to do all you can for him during a match.”

Grome said players appreciate that Skinner understands it’s okay to have fun while competing. Smiles are the norm during matches no matter the score. “He always tells us we play our best when we are loose but not giddy. He wants us loose and focused and that’s what we always try to do on the court. When we are having fun, we are unstoppable. He gets that,” Grome said.

Kentucky started the 2023 season losing seven of its first 10 matches. Granted, the competition was difficult and most of the losses came on the road to ranked teams. When UK was swept at home by Tennessee, it was a position Skinner and UK had not been in before. However, rather than “bail” on the season, Skinner was proud of his team’s resiliency that let it win 18 straight matches to reach the NCAA Tournament third round before losing in five sets to Arkansas.

Coach Ryan McGuyre has turned Baylor into a national power and understands that Skinner has done a “spectacular” job at Kentucky.

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“He’s a great man and character. Approachable, and wise, and he’s got a genuine love for his student-athletes as well,” the Baylor coach said. Skinner’s seniors called this the “goofiest” team they have been part of at Kentucky. That’s not a huge surprise because Skinner likes to “recruit characters” as well as great players.

“You want people you look forward to being around and humor is a huge part of happiness,” Skinner said. “You strive for fulfillment and the execution of playing the game at the highest level and teaching and getting better, but if you don’t have some humor involved then it gets tough for them because they work their asses off all the time and for us because of the hours that we put in to try and be better. So humor is a huge piece. I’m so glad we’ve got some characters on this team.”

Skinner does have another side his players sometimes see. “He can get on us. Don’t worry about that,” Grome said. “When he does that, we know we have to take care of business and get refocused.”

Madison Lilley, the national player of the year when UK won the national title, returned to Kentucky to join Skinner’s staff this season. She seldom showed any emotion during matches.

“I think being even keeled has a lot of value to it so that is what I always try to portray. I appreciated that about Craig as a player and do again now working with him. It’s a beneficial characteristic to have,” Lilley said. “I am trying to stay that way, even though I think that is my nature anyway, because I also see how Craig’s demeanor translates to his players.”

Skinner’s dream is to have Rupp Arena filled with with UK volleyball fans for a match. He’s a tireless promoter of the sport who appreciates the growth in volleyball not only nationally but also locally.

“He makes sure to tell us all the time that we are part of helping this sport grow and there has been a lot of growth in this sport but there are still a lot of things we can do to help it keep growing,” Grome said. “He is really big into that and I think that is awesome, too. There are not many people like that. It is just another reason he is a special guy.

Special enough to win seven more SEC titles in a row and keep his NCAA streak going?

“Absolutely. He knows how to build a good, competitive program. Every year the goal is to play for the people that came before you and keep doing what they started,” Grome said.

“Next year we will keep working toward that exact goal again and hopefully every year after that will be the same. I have only been a part of the last couple (SEC championships) but it has been awesome to keep that going and keep fighting to stay at the top of the SEC. It is just the most rewarding feeling. It never gets old.”

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G R A D UAT E S T U D I E S

CALENDAR of Events What's happening in town this month?

Sports & Run/Walks

Performing & Visual Arts

Community Events

JANUARY 5

JANUARY 9

JANUARY 13

Greyline Station Block Party Greyline Station

JANUARY 11

DL Hughley 6:30pm & 9pm Comedy Off Broadway

Professional Bull Riding 8pm Rupp Arena

JANUARY 6

UK Men’s Basketball at Florida 12:30pm AWAY Professional Bull Riding 7pm Rupp Arena Concert with the Stars 8pm Lexington Opera House

UK Men’s Basketball vs Missouri 7pm HOME

UK Women’s Basketball vs Vanderbilt 7pm HOME

JANUARY 12

Harlem Globetrotters 7pm Rupp Arena An Evening at Harry’s House 8pm Manchester Music Hall DL Hughley 7pm & 9:30pm Comedy Off Broadway

UK Men’s Basketball at Texas A&M 2pm AWAY

Maria: The ABBA Tribute 7:30pm Lexington Opera House Fresh Food Adventure: Julia Child Dinner 6pm Shaker Village

JANUARY 14

Tom Papa: Good Stuff Tour 7pm Lexington Opera House

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DL Hughley 7pm Comedy Off Broadway

The 15 Club Fan Fest 1pm Central Bank Center

JANUARY 15

JANUARY 21

MLK Day Freedom March & Celebration 1pm Central Bank Center I Have a Dream: Feeding the Soul 2pm Gateway Regional Arts Center

Lexington Wedding Expos 11am Central Bank Center

Peabo Bryson 8pm Lexington Opera House

Daddy Daughter Dance 1pm Manchester Music Hall

JANUARY 17

Mother & Son Dance 4pm Manchester Music Hall

UK Men’s Basketball vs Mississippi 7pm HOME

JANUARY 18

Gangstagrass 8pm Manchester Music Hall

JANUARY 19

Nimesh Patel 8pm Lexington Opera House Simone Porter 7:30pm Norton Center

JANUARY 20

UK Men’s Basketball vs Georgia 7pm HOME Black Jacket Symphony: Journey ESC4P3 8pm Lexington Opera House

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UK Women’s Basketball vs Missouri 2pm HOME

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JANUARY 23

UK Men’s Basketball at South Carolina 7pm AWAY

JANUARY 24

Lunch With a Purpose: Renee Shaw 12pm The Signature Club Keeneland Library Lecture: Kim Wickens 6:30pm Keeneland

JANUARY 25

JANUARY 26

The Cher Show 7:30pm Lexington Opera House

JANUARY 27

UK Men’s Basketball at Arkansas 6pm AWAY The Cher Show 1pm & 7:30pm Lexington Opera House

JANUARY 28

The Cher Show 1pm Lexington Opera House The Simon & Garfunkel Story 2pm EKU Center

JANUARY 31

UK Men’s Basketball vs Florida 8pm HOME

FEBRUARY 1

UK Women’s Basketball vs Mississippi State 7pm HOME

Jeff Parker & The New Breed 7:30pm Singletary Center

Kentucky, Sport, Boat & Recreation Show 2pm Central Bank Center

The Art & Science of Mixology 5:30pm The Living Arts & Science Center

Dining in the Dark: A Keeneland Crafted Event 6:30pm Keeneland

FEBRUARY 2

Kentucky, Sport, Boat & Recreation Show 10am Central Bank Center Mark Normand 7pm Lexington Opera House Jo Koy 8pm Rupp Arena

FEBRUARY 6

FEBRUARY 15

FEBRUARY 7

FEBRUARY 16

FEBRUARY 10

FEBRUARY 17

UK Men’s Basketball at Vanderbilt 8:30pm AWAY

Pantera with Lamb of God 7pm Rupp Arena

UK Men’s Basketball vs Gonzaga 4pm HOME

FEBRUARY 3

UK Men’s Basketball vs Tennessee 8:30pm HOME Kentucky, Sport, Boat & Recreation Show 10am Central Bank Center Monster Truck Wars Kentucky Horse Park

Bills, Bands & Barrels Kentucky Horse Park

FEBRUARY 11

UK Women’s Basketball vs Texas A&M 4pm HOME

WWE Monday Night Raw 7:30pm Rupp Arena

FEBRUARY 13

FEBRUARY 4

Kentucky, Sport, Boat & Recreation Show 10am Central Bank Center Winter Jam 2024 5pm Rupp Arena

UK Men’s Basketball vs Ole Miss 9pm HOME

FEBRUARY 14

Lexington Philharmonic x Epic Voices: Feel the Love! The Voices of Soul 8pm Lexington Opera House

Maple Day Shaker Village

Lunch With A Purpose

Come From Away 7:30pm Lexington Opera House

Come From Away 1pm & 7:30pm Lexington Opera House Keeping Mr. Lincoln 2pm Lexington Children’s Theatre

FEBRUARY 12

Little Sweetheart Dance 4:30pm The Kentucky Castle

Lunch With a Purpose: Melisse Brunet 12pm The Signature Club

FEBRUARY 18

Come From Away 1pm Lexington Opera House

FEBRUARY 23

UK Opera Theatre: Don Giovanni 7:30pm Lexington Opera House

FEBRUARY 24

UK Opera Theatre: Don Giovanni 2pm & 7:30pm Lexington Opera House While we make every effort to ensure accuracy of the information presented, some listings may be out of date. Before attending any event, please check with the hosting organization for the latest updates.

• CONNECT • LEARN • ELEVATE

The Signature Club 3256 Lansdowne Dr., Lexington

12:00 - 1:00 PM

Renee Shaw

Director of Public Affairs & Moderator at KET

´ Brunet Melisse Music Director of the Lexington Philharmonic

Leading Ladies INVITED: One of the TOP

in Kentucky Government

FOR TICKETS & INFO: www.womenleadingky.com

(being announced in January)

January 2024 | TOPS

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out & about!

Zane Cohen, Judy Adams, Pat Host and Patsy Todd at OperaLEX ENCORE

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Miss Fashionetta Cotillion

CKAA 50th Anniversary Annual Awards Gala

The Un-told Story of Kentucky Whiskey

Michael Huang, Fred Noe and Townsend Miller at the Medicinal Whiskey Charity Gala

Lexington’s Christmas Parade

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ComposeArts Holiday Soirée

Fabulous Christmas Party

Jill Gookin, Marshall Robertson and Jane Robertson at the 12 Divas of Christmas Benefit

BIA Cares & Foster Care Council team members at the BIA Project Holiday Hope BIA

Alli Brummer, Vicki Evans and Sandy Beck at the BIA Soirée

Sayre Christian Village Holiday Event

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TOP events!

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tops & courtesy holiday party December 5 • Courtesy Acura • photos by Woody Phillips

Amanda Harms, Apeksha Patel, Mitchell Christian and Ashley Brewster

The SWEEET money gun!

Mischell Lee and Greg Brown

Keith Yarber, Carol Russell and Jack Russell

Diana Gevedon, Craig Olive, Joseph Yarber and Sammy Dubocq

Woody Phillips and Vicki Evans

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Dan Glass and Santa

The Huang family with Santa!

Chloe Day, Perry Allen and Abbey Allen

Greg Brown and Beth Bell Brown

Paul Quinn, Connie Quinn, Suzanne Powell, Emma Yarber and Craig Bongard

Jill Delair and Marc Cobane

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TOP events!

November 16 • Signature Club of Lansdowne • photos by Woody Phillips

Carol Siler, Janet Holloway, Yajaira West and Raquel Carter

Lucie Alverson, Amanda Potts and Cassie Bernardi

Jasmine Brown and Freida Downey

Yahaira West, Anne Donworth and Ellen Williams

Priscilla Fogle-Johnson and Leandra Forman

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women in leadership awards

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Janet Holloway, Raquel Carter, Ouita Michel, Gale Reece and Carol Siler

Michelle Burke and Jess Upchurch

Kellie Stoddart and Crystal Newton

Ray Papka, Paige Walker and Ouita Michel

Bishop Carter and Tora Carter

Holly James and Tanya Bolton

Fran Elsen, Vicki Evans, Jennifer Baker and Abbey Allen

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TOP events!

g dgiving challenge kickoff party November 28 • Tandy Park • photos by Carmen Siguenza

Jewish Federation of the Bluegrass

GoodGiving Challenge Week Proclaimation

Pamla West

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GoodGiving Partners

Chris Edwards, Hailey Salyers and Niel Noah

Dan Koett, Mayor Linda Gorton, Santa and Vicki Evans

TOP events!

mcdazzle

November 17 • Keeneland • photos by Woody Phillips

Sydney Kuester and Chloe Day

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Paige Thornton and Gregg Thornton

Jennifer Palumbo

Tyler Clarke, McKenzie Clarke, Hilary Smith and Max Smith

Nate Graham, Kelly Healy and Claudia Healy

Chelsi McDonald, Stacy Berge and Beth White

Greg Potts, Tricia Potts, Shannon Grace, and Patrick Grace

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Wil Winstead, Alisha Winstead, Treva Fronk and Bob Fronk

Kelly Healy, Abigail Healy, Catherine Musgove, Mark Musgove, Claudia Healy and Jack Healy

Jane Warner and Julie Youkilis

Robert Eskridge and Lance Long

Alpha Delta Pi Beta Psi

Amy DiLorenzo and Matt DiLorenzo

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TOP events!

toys for tots

November 10-12 • Central Bank Center • photos by Woody Phillips

Michele Ripley and Barry Stumbo

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Jennifer Mayabb, Gina Toomsan, Susan Chadwell, Dick Barbella and Sandy Barbella

Kevin Smith, Marci Smith, Hollie Johnson and Boomer Johnson

Billy Hillard, Lori Shelburne, Connie Herren and Tom Herren

Sonia Ostorga and Angeliea Hebert

Mary White, Joy Huffman and Ashley Wilhite

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James Ellifrits and Beth Hawkins

Beth Hourigan and Jon Hourigan

Sarah Hisle, Will Freeman, Lucy Lorton and Kenzie Davidson

Taylor Chastain, Mack Welch, Zack Rankin and Mia Walter

Mark Fillmore, Catriona Fillmore, Tammy McGuire and Andrew McGuire

Sybil Burton and Barry Burton

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TOP in Winchester:

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Winchester Christmas Parade

December 2 • Winchester • photos by Whiskey and Wiles • sponsored by Engine House

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January 2024 | TOPS

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