See Covington Entrepreneur at Kentucky Proud Incredible Food Show
The Kentucky Proud Incredible Food Show promises to be, say organizers, well … incredible and for the sixth year in a row on Oct. 11. This year’s highlight is two live cooking presentations by Food Network celebrity chef Ree Drummond, television’sPioneer Woman.
The all-day event at Lexington Center and Rupp Arena from 9 a.m. to 5 p.m. will feature culinary seminars, cooking demonstrations and workshops. The onsite Marketplace will have more than 125 exhibitors including local and regional purveyors of Kentucky-made food products, wineries and restaurants.
”The Kentucky Proud Incredible Food Show has become Kentucky’s signature food event of the year,” Agriculture Commissioner James Comer said. “We’re excited to have a nationally renowned celebrity chef and dozens of Kentucky Proud producers and businesses again this year. The Kentucky Proud Incredible Food Show is a showcase for the best food products Kentucky has to offer.”
The Pioneer Woman cooking presentations will take place on the stage of Ferguson’s Celebrity Kitchen Theater in Rupp Arena at 11 a.m. and 3 p.m.
The day begins with a full Kentucky Proud breakfast for the first 300 paid attendees. The breakfast will be prepared by Sullivan University and the ingredients provided by numerous Kentucky Proud growers and suppliers.
On-the-hour cooking demonstrations on the Kentucky Heritage Kitchen Stage will include:
• Lexington’s Azur Restaurant chef Jeremy Ashby and author and travel writer Steve Coomes will present country ham, hogs, salt and smoke;
• Berea’s historic Boone Tavern Restaurant pastry chef Liz Denham will present Southern bread: taste, tips and history;
• Midway’s Holly Hill Inn chef Ouita Michel and Scott County’s Jim Nance will present hickory nuts and such;
• Shaker Village of Pleasant Hill’s David Larson and the Governor’s Mansion of Kentucky Executive Director Ann Evans will present traditional cakes and pies; and
• Sullivan University will present Rumble at Rupp.
The five culinary seminars include:
• Stack Cake: The History & Making of an Appalachian Tradition by Fiona Young-Brown, author of A Culinary History of Kentucky;
• Small Business, Big Dreams: Getting Started in the Food Business by Rachel DesRochers of Grateful Grahams;
• Simple Cooking Techniques: How Whole Foods are the Foundation of a Healthy Lifestyle by Kate Horning, a certified holistic coach, chef and the author of Healthy Living Redefined: Live it. Share it;
• Growing Mushrooms by Billy Webb of Sheltowee Farm; and
• Native Nuts of Kentucky by John Strang, professor in University of Kentucky’s Department of Horticulture and director of the Kentucky Nut Grower’s Association.
The favored Quick Tips Booth will offer advice including:
• Tips & Tricks for Better Coffee by Good Foods Co-Op;
• Fruit Cobbler by Barbara Bailey and Bill Bryant of WKYT;
• Fig and Bourbon Compote by author Morgan Murphy;
• Anything’s Pastable by Lexington Pasta Company;
• Milling Grains at Home by Azur Restaurant chef Jeremy Ashby, also co-host of KET’s Food, News & Chews with Sylvia Lovely;
• Simple Cooking Techniques: Fresh Greens by Kate Horning, a health coach, lifestyle expert and chef; and
• Incredible Edible Egg by chef Allison Davis of Wild Thyme Cooking.
Joseph-Beth Booksellers will have an area set up to browse and purchase the latest books on cooking and other culinary topics. The bookstore will present a line-up of Kentucky cookbook authors throughout the day signing and answering questions. Celebrity chef Ree Drummond will sign copies of her book from 1:30-2:30 p.m. for the first 150 people who purchase the book at the show.
Tickets are $20 and include a general admission seat for Drummond’s 11 a.m. or 3 p.m. shows. Children 12 and under are free. Tickets are on sale at the Lexington Center ticket office and all Ticketmaster outlets including ticketmaster.com. For more information and a $3 off coupon, see incrediblefoodshow.com.
From Ky. Proud via KY Forward