Chevy Chaser March 2013

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Smile Through the Madness!

No Joy in Mudville H

BY ROBBIE CLARK | EDITOR

ave you ever noticed how certain lines from books or songs or poems continue to resonate in your thoughts long after their initial encounter? And I think this is something that applies to all of us, not only to those of us susceptible to the written word. Maybe it’s the imagery that’s captivating, or haunting.

Maybe it’s a fitting and lyrical pearl of wisdom. Maybe it’s a poignant vignette that was very relatable to your circumstances at the time you came across those lines.

Maybe it’s just good writing.

I’ve got tons of these lines that pop into my mind as I’m going about my daily business, sometimes when the situation isn’t even very relevant – the last sentence in “The Catcher in the Rye” about not telling anybody anything, this line in an Edgar Allen Poe poem where the narrator sees demons in clouds (with my utmost apologies to the author for such a lowbrow analysis), the part in Hemingway’s “The ThreeDay Blow” about how opening bottles, “not solitary drinking,” makes drunkards.

Earlier in February, when freshman Nerlens Noel – the most productive, not to mention charismatic, member of this year’s UK men’s basketball squad – suf fered an injury on the road in a game against Florida which resulted in a torn ACL, ending the talented young man’s hard court action this season, I was reminded of the closing lines of “Casey at Bat,” an old folksy baseball poem that has resur faced through the years in a number of dif ferent iterations.

The lines go: “And somewhere men are laughing, and somewhere children shout; But there is no joy in Mudville – mighty Casey has struck out.”

Anybody that is familiar with “Casey at Bat” knows that the poem and its protagonist, mighty Casey, bear little, if any, resemblance to N oel’s or the basketball team’s situation. In the text, the Mudville Nine (the baseball team) is down by two runs in the last inning, there is only one out left, and the people of Mudville are lamenting in the stands that only if Casey were next up at the plate then there might be some hope left in the game. But there are two people up before Casey, Flynn, “a pudding,” and Jimmy Blake, “a fake” and “the much despised.” However , “to the wonderment of all,” Flynn and Blake get on base, and everybody is sure Casey will jack one out of the park to win the game. Only Casey is exceptionally arrogant, and he intentionally lets the first two pitches blow by without taking a swing at them. And then he takes a swipe at the third pitch, but he misses and strikes out.

While covering the team this year , I never knew of Noel to display any sort of arrogance. Confidence, yes, but never arrogance, so the analogy isn’t a very strong one. But that phrase, “no joy in Mudville,” is one of those lines that always crosses my mind whenever I see people upset – as was certainly the case when we all watched that promising young athlete crumpled on the court.

But maybe the analogy does hold a little water . While nearly everybody has counted the team out for the season after losing Noel to injury, there have been a few Flynns and Jimmy Blakes on our team to rise up. Maybe not “to the wonderment of all,” but definitely in an impressive, and timely, manner .

Maybe there’s still some joy to be had in Mudville just yet.

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MARCH 2013 PUBLISHERS Chris Eddie chris@smileypete.com Chuck Creacy chuck@smileypete.com

First Tooth First Birthday First Dental Visit

EDITOR IN CHIEF Robbie Clark robbie@smileypete.com MANAGING EDITOR Saraya Brewer saraya@smileypete.com ART DIRECTOR Drew Purcell drew@smileypete.com DIRECTOR OF EVENTS AND SPONSORSHIPS Robbie Morgan rmorgan@smileypete.com

A SECOND HELPING

ACCOUNT EXECUTIVES Linda Hinchcliffe linda@smileypete.com Steve O’Bryan steve@smileypete.com Ann Staton ann@smileypete.com Amy VanWinkle amy@smileypete.com

RESTAURATEUR BOBBY MURRAY REVIVES FORMER MURRAY’S VENUE WITH A NEW JOSIE’S LOCATION

PAGE 28

FAR FROM CHILD’S PLAY

HENRY CLAY SENIOR FORMS NONPROFIT TO BOOST SOCIALLY CONSCIOUS YOUNG ENTREPRENEURS

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News & Notes Council Report Homemaking Table for Two Landscapes Fitness Books Portrait Community Calendar Observations Properties

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NEIGHBORHOOD NEWS Voting underway for Bloomberg Mayors Challenge Voting for the Bloomberg Mayors Challenge, a nationwide competition for the best ideas to improve cities, began Feb. 20 and will run through March 6. Lexington is one of 20 finalists in the competition.

Bloomberg Philanthropies will award one $5 million grand prize and four $1 million prizes to the five cities that put forth the boldest and most replicable ideas.

Lexington was selected as a finalist based on its innovative idea to create CitizenLex.org, a new media platform designed to tap into the source of new solutions and ideas the nation has always relied upon in challenging times: its people. CitizenLex is designed to engage American ingenuity in city problem solving and planning, through robust mining and connecting the dots among studies, reports and ideas, all designed to build a great American city. The CitizenLex.org project was selected from a pool of 440 submitted ideas.

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Henry Clay senior finishes second on ‘Jeopardy!’

Henry Clay High School senior Barrett Block w as runner-up in the 2013 “Jeopardy!” Teen Tournament and pocketed $35,600 in prize money.

The 15-student tournament was filmed the week after Thanksgiving in Los Angeles. It aired on CBS from Jan. 30 through Feb. 12.

After blazing through the early rounds, Barrett faltered a bit in the two-day finale – tr ailing the eventual champion by a 4:1 margin going into the Final Jeopardy category: military men. Barrett came up with Dwight D. Eisenhower, who said on June 6, 1944, “The eyes of the world are upon you,” and his all-or-nothing wager propelled him into second place.

“It felt terrific to make it to the finals,” Barrett said. “I tried my best to get as many questions right as I could and not miss any, which is easier said than done, but it’s the only fail-safe strategy.

It worked very well up until the finals, when I had a tremendous amount of difficulty getting buzzed in.”

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chevy chaser magazine march 2013

Barrett is the fourth Henry Clay student since 2007 to compete in the Teen Tournament. Three from Paul Laurence Dunbar High School have won it: Papa Chakravarthy in 2006, John Zhang in 2003 and Fraser Woodford in 1993.

Henry Clay cheerleaders bring home more hardware Henry Clay High School, coached by Betsy Lowry Montgomery and Lauren Brooks, secured a second consecutive Universal Cheerleaders Association national title in the junior varsity coed division at the National High School Cheerleading Championships held Feb. 9 – 10 in Orlando, Fla. Paul Laurence Dunbar captured its eighth title in the large varsity division. The championships will be televised later this spring.

SCAPE selected to design Town Branch Commons Downtown Lexington, from east to west, would be transformed from a place largely dominated by asphalt and blacktop to an oasis of greenspace and flowing waters under the design for a proposed “Town Branch Commons” selected by the Lexington Downtown Development Authority.

SCAPE/Landscape Architecture of New York won a competition intended to attract ideas from some of the world’s leading urban landscape designers.

The winning team, led by Kate Orff, an assistant professor at the Columbia University Graduate School of Architecture and a partner with SCAPE offered a design that integrates history, geology and ongoing development initiatives into a thread of new public spaces along the path of Town Branch as it weaves through downtown. Lexington was settled along the banks of the creek in 1775.

The SCAPE team envisions a linear collection of pocket parks, rain gardens, pools and fountains stretching from Winchester Road and Midland Avenue, through Thoroughbred Park, down Vine Street, around Triangle Park and completely replacing the Cox Street parking lot behind Rupp Arena.

Town Branch Commons was first conceived last year as part of the Arena, Arts and Entertainment District, which includes a plan to reinvent Rupp Arena. “The plan for Town Branch Commons is a long-range plan,” Mayor Jim Gray said. “Getting

The new fence at Christ the King Cathedral

Taking good care of your trees is one of the most environmentally responsible decisions you can make. our financial house in order comes first. That’s what we’ve been working on. But good plans are essential. That’s what this represents. We will need private funding sources. But it will happen.

It’s just too compelling.”

Robert Penn Warren, the nation’s first poet laureate, received the Pulitzer Prize for his novel “All the King’s Men” (1946) and the Pulitzer Prizes in 1958 and 1979 for his poetry. He was born in Guthrie, Todd County, in 1907.

Over the next six months, the plan calls for SCAPE to work with the Downtown Development Authority and the city to develop the concept.

For a writer to have been eligible for this inaugural year, he/she must be 1) deceased; 2) published; 3) someone whose writing is of enduring stature; and 4) someone connected in a significant way to the Commonwealth of Kentucky.

(After this first year, the hall plans to include living writers as well.)

There will be several opportunities for the public to be involved in the planning, according to the mayor’s office.

For updates on Town Branch Commons, and to see the winning designs by SCAPE, visit www.townbranchcommons.com.

First class of authors inducted into Kentucky Writers Hall of Fame The Carnegie Center for Literacy and Learning has announced the inaugural six inductees into the newly created Kentucky Writers Hall of Fame.

The freshman class includes: Harriette Arnow, the novelist best known for “The Dollmaker,” was born in 1908 in Wayne County.

William Wells Brown, was born into slavery in Lexington in 1814. His novel, “Clotel” (1853), is considered the first novel written by an African American.

Harry Caudill, born in Whitesburg in 1922, was the author of “Night Comes to the Cumberlands.”

Elizabeth Madox Roberts, born in Perryville in 1881, was a novelist and poet, as well as a contemporary of the Southern Renaissance writers. She wrote “The Time of Man.” James Still, best known for “River of Earth,” lived most of his life in a log house on Dead Mare Branch in Knott County.

The Kentucky Writers Hall of Fame was created to recognize Kentucky writers whose work reflects the character and culture of the commonwealth, and to educate Kentuckians about the state’s rich literary heritage.

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BIG Letter regarding new fence at Christ the King The Cathedral of Christ the King would like to take a moment to respond to Councilman Bill Farmer Jr.’s thoughts in regards to the addition of a fence on our parish property (above), which appeared in the February issue of this magazine.

Our Chevy Chase neighbors have been so courteous and patient over the last two years during our construction process, and we deeply thank you. Once the construction was complete it became evidently clear that the safety of our Christ the King School children, and the children of our neighbors who use our facility for play , should be our utmost priority.

Although we can certainly understand that any aesthetic change may come with varying opinions, our opinion is that all of our children’ s safety comes first. One thing that has not changed is that our church and grounds remain open for everyone in our Chevy Chase community. May God bless all of you, and thank you for being wonderful neighbors. You are always welcome here.

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For information call 859-231-8181, or visit us on Facebook Big Brothers Big Sisters Of The Bluegrass.

Thanks to our Presenting Corporate Sponsor!

– FATHER MARK DREVES, RECTOR, CATHEDRAL OF CHRIST THE KING

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C O U N C I L M E M B E R ’ S

R E P O R T

Brown outs and substations

BY BILL FARMER, JR. 5TH DISTRICT COUNCIL

vival, the council has supported the mayor in this policy for the last couple of years.

The outcome has been thus far a savings ith council work in full swing, an without dire consequence. W e do have a active mayor and a legislature in recruit class readying to graduate, and the session, it seems to me there’s a budget calls for another to follow. However, lot going on. even with those real and potential additions, the administration forecasts using the brown-out tool through next February. I Brown Outs With the on-going work we do to plan believe the council will shortly be of a mind to use some of our fund balance to author our budget forecast each month, a subtle trend in our Fiscal Year 2013 budget is that ize a set amount of overtime to restore our fire service until the recruits and classes we are accruing a bit of a fund balance of catch up to the number of firefighters needincome in excess of the plan. Recently, I ed to protect our community daily. placed into the Budget & Finance Committee the issue of how to responsibly Paving ready The practice of “browning out” each fire As of press time, all of the council station throughout the county on a consisoffices were hopefully readying their tently rotating basis has been on the council’s mind. The practice has been used dur- paving budget lists for the new paving season. Again by way of background, we are ing these lean budget times to eliminate overtime that has been lar ger than ever about to bond $13 million for resur facing.

That amount is roughly half of the total until recently.

Root causes have to do with not adding paving need in Lexington, and we are for the first time going to use a consistent $1.5 new firefighters quickly enough as others million of our part of the gas tax revenue retire, in essence leaving us systemically shorthanded. For reasons of financial sur - – as returned to us by the state – to fund

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great Kentucky Utilities crew have worked to begin the transfor mation on South Ashland’s 1950s era substation, which has been surrounded by a fence since that time.

I mentioned to David that work to upgrade Chevy Chase was underway and that the area around the transfor mer pen could be KU Shout Out, Not Lights Out upgraded perhaps even to include a sideIn anticipation of the Chevy Chase walk or something other than gravel to Intersection Redesign Project, I want to take walk on for the pedestrians who traverse a moment to thank Kentucky Utilities, and that area. Please drive by and have a look David Freibert and Ralph Cinnamon. David at what a great change they are making. A is the liaison to councilmembers, and who new and much better looking enclosure is from before the first ice stor m to now has in place and a wonder ful driveway, apron been my “go to” to get and keep your lights and sidewalk also grace the street side of on. Ralph, a gentleman I have yet to meet, the installation. The neighbor hood has heads up what I will loosely refer to as sub- always been well served by Kentucky station maintenance.

Utilities, and their responsive and positive These gentlemen and more than one nature is now well on display.

the bond issue. This will give each councilmember a way to help both neighbor hood and main arterial streets get the attention they deserve. I have been asking folks to let me know about street resurfacing needs via e-mail.

Bill Farmer, Jr.

Bill Farmer, Jr. Is the 5th District council representative. He can be reached at (859) 258-3213, by e-mail at bfarmer@lexingtonky.gov, or by fax at (859) 259-3838.

Letters may be addressed to: Councilmember Bill Farmer, Urban County Council, 200 E. Main St., Lexington, KY 40507.

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859-268-2576

Ashland Mad for March and Members

BY CHRISTINA BELL GUEST WRITER

Each year, thousands of school children and visitors from across the nation and world come to tour the mansion and h, March Madness is upon us. It’s learn about the life and legacy of Henry become as much a looked-forward- Clay, arguably one of this nation’s most to tradition as anything American, important and respected statesmen. especially for Lexingtonians, whose UK Over the years, hundreds of thouWildcats brought home the N CAA sands have enjoyed the estate’s 17 acres Championship just one short year ago. of grounds, gardens and walking paths Ashland, The Henry Clay Estate is in for games of Frisbee and touch football the March Madness spirit too, but in a dif- on the lawn, beautiful settings for family ferent game. The preservation game. And photos, or a quiet place for contemplation you can get in on the action by becoming right in the center of our city. Ashland’s a Friend of Ashland during March numerous events, including the lighting Membership Madness. of its 100-foot, live N orway spruce, jazz Though Ashland may not be quite as concerts, Lawn Party, Henry Clay Croquet popular as UK basketball, it offers this city Tournament, Civil War living history and just as rich, albeit an entirely different, kind more, attract the entire community. of history.

Though enjoyed as open green

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space, most are unaware that Ashland is not a city park and receives no city, state or federal funding. It is operated by the non-profit Henry Clay Memorial Foundation, run by a small but dedicated staff, an ar my of volunteers and solely supported by donations.

As you can imagine, it is an important and ongoing task keeping Henry Clay’s estate well maintained. In the past 18 months, the mansion trim was painted, new furnaces installed, ice houses restored, chimney bricks repointed, and outdoor security lighting installed. A comprehensive tree restoration project allowed a third of the estate’s 400 trees to receive removal of under growth to improve the life of the tree and visual impact. Over $100,000 was needed for these efforts alone.

Ashland is an irreplaceable part of the very fiber of this city. It improves not only property values, increases tourism and business for Lexington, but more importantly, our quality of life by providing a rich history and green space for all to enjoy. Y et, in our city of over 300,000, Ashland has only 300 Friend memberships. Ask yourself if you would miss Ashland were it not here. If the answer is yes, then fill out our membership form and become a friend during Ashland’s March Membership Madness. You probably have your own favorite memory of Ashland. If that memory is worth something to you and your generations to come, show Ashland some Kentucky love too.

Different levels of memberships begin at just $50. V isit www.henryclay.org to download the Friend of Ashland Membership form or call (859) 266-8581.

Christina Bell is the Dir ector of Development at Ashland, The Henry Clay Estate.

Bit of Clay Congress in the first half of the 19th century was a lot like it is today, so perhaps amid the current red-versus-blue political climate of our nation, many long for statesmen who can forge constructive compromises for the good of the country. Henry Clay, the threetime presidential nominee who famously said he would “rather be right than president,” was enormously influential because of his ability to get things done by political compromise that allowed each side to give some and get some of what they w anted.

Clay, a lawyer and masterful orator, promoted the American system, negotiated the Treaty of Ghent, and authored the Missouri Compromise. Perhaps he is most known for the Compromise of 1850, which delayed the Civil War for a decade.

Clay was a Senator, U.S. Representative, the youngest ever Speaker of the House, an office he transformed it into a powerful position, and Secretary of State. He was also recognized as a successful horse breeder who played a major role in Lexington becoming the Horse capital of the World.

Many of his horses are still influential in today’s Thoroughbred bloodlines. He brought Hereford cattle to the United States from England and farmed the 600-acre estate in Lexington known as Ashland.

Upon his death in 1852, he was the first person to ever lie in state in the U .S. Capitol rotunda and was the most revered and respected man of his generation – president or no presidency. He is regularly cited in the House and Senate chambers as well as the Supreme Court, making him just as relevant today as he was a century and a half ago.

Ashland March Events March Membership Madness Kick-off: Free Mansion Tours • 2 - 4 p.m. March 2 If you have not visited Henry Clay's mansion in many years, or ever, take this opportunity for an open house tour with our knowledgable docents. Register to win prizes if you become a F riend of Ashland that day.

Ashland Poker Tournament • 5:30 p.m. March 22 • Signature Club, 3256 Lansdowne Dr. With a nod to Henry Clay, a poker enthusiast, join us for a Texas Hold 'Em tournament for players of all levels. Entry fees are $50 or $250. Cash prizes for top winners . Hors d'oeuvres by Season's Catering.

Cash bar. Fundraiser for Ashland, The Henry Clay Memorial Foundation (#org0002315). For more details go to www.henryclay.org or call (859) 266-8581 for reservations.

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BY KATHY STAMPS | CONTRIBUTING WRITER

ogan Gardner is busy with a nonprofit or ganization he created, one that raises funds for other charitable ventures. He’s also responsible for cleaning his room and doing his homework, because, well, he’s still in high school.

Kids for Kids: Youth Social Ventures is a year-long school project for Gardner, a senior in the liberal arts academy at Henry Clay High School. Before he has a chance to turn in the final term paper, the program has already become a reality.

Focused on furthering the charitable endeavors of students in middle school through college, Kids for Kids has a mission of building a generation of socially responsible entrepreneurs with practical business experience.

“Kids for Kids is an organization that tries to help existing charitable projects run by kids expand,” Gardner said. “We focus on the three main obstacles in the expansion: credibility, networking and capital.”

In December 2012, Kids for Kids raised funds for Ellen Hardcastle, a high-school student in N ashville, T enn., who recorded an album of original piano music.

chevy chaser magazine march 2013

Hardcastle, a family friend of the Gardners, pledged proceeds of her CD sales to help build a well for a school in Malawi.

“I Facebooked her,” Gardner said. “I said, ‘We’re interested in raising money on your behalf, to expand your market.’”

Through crowd-funding resources, Kids for Kids raised $2,020 for Hardcastle in 45 days.

“I was surprised by my parents’ friends and my friends who donated money,” he said.

Many of the donations were $5 and $10.

“She’s making a name for herself for her music, not just because she’s a cool kid who did this cool thing,” he said.

Gardner has business in his blood. His dad, John, is a financial adviser at W ells Fargo. “My uncle and other uncle and my grandpa – everybody’s been in business.

It was sort of a natural progression,” the younger Gardner said.

When he was a sophomore, Gardner started thinking about the “huge project” he would have during his senior year . He wanted to do something charitable; he appreciated the social-minded crowd-funding platfor ms of Kiva and RocketHub. He had some business knowledge, and he liked the idea of helping other kids start or expand their own charities. The combination became Kids for Kids: Youth Social Ventures.

His official mentor for the high school project is Erin Budde, head of community af fairs at Wells Fargo Advisors in St. Louis, who he met through What we’re his dad.

“She has experience with starting charities trying to do is not and grants, so we sort of naturally hit it of f,” only help all these Gardner said. He calls his mentor once a week, in awesome social keeping with the rules of the school project. initiatives expand, Family members are among his informal group of advisers, and he plans to establish a for mal board but teach young of directors soon. people interested “My dad helps me out with everything. He’s in entrepreneurship awesome,” Gardner said. “My mom, Carol, she’s also amazing. She’s from New Y ork and has a lot and business, of connections in New York that help me facilitate and give them a Kids for Kids.” foundation in His mother is proud of the work he has entrepreneurship.” accomplished, both academically and in the community.

“Logan has always been such a deter mined, hardworking and community-oriented individual,” Carol Gardner said. “His future is bright and Kids for Kids is just the beginning.”

John Gardner also beams with parental pride and has enjoyed watching his son grow through this process, “demonstrating not only the creativity one could expect from youth, but also the maturity required to do the work to develop a great idea and turn it into a reality,” he said.

Younger brother Austin will be named a Kids for Kids co-founder soon.

“He’s a junior,” Logan said. “He would take the reins next year when I’m at the University of Pennsylvania.”

Yes, Gardner has been accepted into the Wharton School of the University of Pennsylvania, the business school of Donald Trump fame. He plans to pursue a double concentration in international business and finance at Wharton.

“When I was little, I watched ‘The Apprentice’ and I thought he said ‘Morton,’” Gardner said. “I thought he was talking about Morton Middle School (in Lexington), and I said, ‘I need to go to Morton Middle School.’”

Even Trump would have to give a nod to Gardner’s work ethic. The 18-year -old spent his Christmas break filling out the IRS application for 501(c)(3) status, by himself.

“I pulled two all-nighters and worked almost nonstop for four straight days to get it in,” he said. “I’ve never worked that hard in my entire life, not even for finals.”

Working with Kids for Kids has opened Gardner’s mind to social entrepreneurship, or the practice of using corporate methods to generate social capital.

“Somebody who has a vision of a business and just executes it” is Gardner’s definition of an entrepreneur.

“What we’re trying to do is not only help all these awesome social initiatives expand, but teach young people interested in entrepreneurship and business, and give them a foundation in entrepreneurship,” he said. “W e’re hoping to teach kids what it means to be an entrepreneur and be a successful one.”

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chevy chaser magazine march 2013

New, larger Kroger planned for Euclid Avenue

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FEATURED PROPERTIES

BY ROBBIE CLARK | CHEVY CHASER MAGAZINE

epresentatives from Kroger held a community meeting in February to present preliminary plans and designs for a completely new grocery store at the site of the company’s current store on Euclid A venue.

Instead of renovating and expanding the current store, Kroger plans to raze the existing 38,000-square-foot structure and build a drastically dif ferent outlet, which would be 64,000 square feet. Currently, Kroger doesn’t expect construction to begin at the site until spring 2014.

Aside from the increase in size, the store would be reoriented to face east, toward Ashland Avenue (instead of toward Euclid A venue, as the store sits now), and situated in a manner to have exterior walls much closer to Euclid and Marquis avenues. Kroger plans on installing an outdoor eating area with benches and an entrance to a cafe along Euclid.

Danny Lethco, a real estate manager for Kroger who presented the plans to the dozens in attendance at the meeting, likened the new store’s “street side” orientation to a Kroger located in the Highlands neighbor hood in Louisville. He said the Euclid Avenue design was unique to this Kroger and reflected the “special” nature of the location.

Plans also include a drive-thru phar macy, which would be located on the southwest side Visit us online at of the store, closest to Ashland Terrance, as well www.chevychaser.com as uncovered roof-top parking which would for renderings of the have 125 spaces. There also would be 99 new Kroger design and ground-level parking spaces available.

Customers would access the roof-top lot via a to tell us what you ramp, also on the southwest side of the store, think about the proand the grocery would utilize a number of new posed changes to the apparatuses to convey shoppers, including an Kroger on Euclid elevator which would hold carts and customers Avenue. and a “cartalator” – a type of escalator for grocery carts.

At the moment, Kroger has not filed a zoning change request with the Planning Commission. The zoning change would incorporate the vacant lots on Marquis behind the current store that Kroger acquired in 2011. Lethco said the paperwork would be filed in “the next month or two,” and that the plans were still being modified.

“This is a work in progress,” he said during the presentation. “Everything we are showing you tonight, we are making tweaks based on different meetings we’ve had with different people.”

The current Kroger store on Euclid opened in 1980, and, aside from renovation work in 1999, has not had much updating. Lethco said the intention behind the new, larger store would be to of fer customers a much wider array of products and services, such as a walk-in beer cooler; soup, salad and sushi bars; expanded specialty cheeses, kitchen and dining items, and a bigger selection of health and organic food items. The new store would also have a 31,000-square-foot basement for food prep, storage and other employee services.

The new grocery would still be much smaller than other Marketplace Kroger stores located in Lexington.

As the old store is demolished and the new store is being constructed, Lethco said his company is working on ways to mitigate the level of inconvenience current Kroger customers could experience. He said a temporary, of f-site pharmacy could be installed nearby, and there could even be provided transportation options to other area Krogers, Many of those in attendance at the presentation voiced specific concer ns they had with the preliminary plans, including the size and scope of the new structure regarding how it would fit in the neighborhood, traffic flow, bicycling and pedestrian considerations and green space.

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STILL TRUCKIN’ As a new ordinance could change the way food trucks work, meet some of the city’s mobile chefs

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PHOTO BY EMILY MOSELEY

Local pop-up food vendors Fork in the Road (top) and Athenian Grill (bottom) are among a rotating handful who set up at local br ewery West Sixth each week.

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lthough it’s a far cry from cities like Portland or Austin, Texas, the food truck culture in Lexington is gaining some legs, or some wheels, in this case.

What was once funnel cakes and hot dogs at fairs and carnivals has turned into gourmet grilled cheeses, butter nut squash fritters and a diverse buf fet of other foods, representing cuisines from around the world, now becoming more and more visible throughout the city.

But the road to local food trucks’ ability to function in Lexington has been anything but well-paved, as a complex tangle of regulations from numerous city departments makes operating a mobile

chevy chaser magazine march 2013

kitchen difficult – especially if paperwork isn’t your forte.

“I have lear ned every lesson in this business the hard way,” said Sean Tibbetts, who has operated his food truck, Cluckin Burger, in Lexington for the past two years. Tibbetts is the director of the Blue Grass Food T ruck Association, a group consisting of now 12 local food truck operators, which formed a year ago to help mobile food vendors negotiate the bumpy path of legality and maintain a unified voice while lobbying for changes in the law that would make it less onerous to operate.

But not everybody is so keen on the

idea of making it easier for food trucks to operate in Lexington, especially in the downtown area, where some restaurant owners maintain that food trucks operating nearby could threaten their businesses, while skirting the sizable investments that brick and mortar establishments have to make to their properties.

Then there are other brick and mortar restaurants, such as Thai Orchid and Glen Creek Brewery, that have gotten into the food truck game. “Some of the restaurants are really embracing the food truck scene and see it as a good opportunity for their restaurant and their brick and mortar operation,” Tibbetts said.

Recently a Food T ruck Work Group was formed within the city to hear from A chicken burger from Cluckin Burger food truck operators, brick and mortar restaurant owners, health department officials and other stakeholders. The hopes are to streamline a new ordinance specifically geared toward food trucks that all parties can find, at least somewhat, agreeable before the next outdooreating season rolls around.

While most of the push back for food trucks seems to be coming from downtown, Tibbetts says that’s not the only area local food trucks would be interested in posting up.

“Fayette County is a big county, with lots of business districts, lots of parking lots, lots of places that may or may not A Fork in the Road gourmet grilled cheese sale food at certain hours of the day,” Tibbetts said. “That’s what we want to make sure when we’re drafting this ordinance – we’re going to provide to the entire county, not just the downtown district. While downtown seems to be the most contentious and the most vocal, we just want to remember that there’s all kinds of customers all over the city that can be served by this ordinance, and it’s not limited to that two-mile-square radius that is downtown.”

Tibbetts is very encouraged by the headway the food truck industry has been making recently, especially compared to the bleak situation operators faced just over a year ago.

“It’s taken a good year, and we’re still not where we want to be,” Tibbetts said.

Hawaiian fare from Ogata’s Hawaiian Grill “We’re not quite there yet, but we’re getting really, really close. W e’ve got some trucks that are really excited and are trying to make that their business model and are working that industry full-time.”

In the following pages, you’ll meet some of Lexington’s food truck operators and the diverse food they bring to the city’s culinary landscape.

Please visit us online at www.chevychaser.com for updates on upcoming developments regarding food trucks, or to let us know what you think about mobile food vendors.

A gyro from Athenian Grill

Sean Tibbetts PHOTO BY EMILY MOSELEY

F

Cluckin Burger

or Sean Tibbetts and his wife, Amanda, the idea for their food truck, Cluckin Bur ger, started as a “drunken dream,” Tibbetts remembers with a laugh. The couple was vacationing in Jamaica, hanging out on the beach, and developing a severe taste for the island’s ubiquitous cuisine of jerk chicken. When their vacation was over , Sean was so smitten with the chicken, he didn’t want to leave the spicy dish behind.

“I decided I had to figure out how to do that back in the States,” he said.

The process of concocting an authentic jerk sauce back home tur ned out to be more tedious and time-consuming than expected. It took Tibbetts over three years, and lots of trial and error, to come up with the recipe used for Cluckin Burger’s sandwiches.

“I tortured all of my friends and family at every cookout we went to where I was making all these dif ferent kinds of chicken burgers, experimenting with jerk sauces,” he said. “Some of it was way too hot, some of it had no flavor at all.”

To help get the recipe just right, Tibbetts made several additional trips to Jamaica for research and even apprenticed under an island jerk chef.

Tibbetts’ food truck has been in operation for two years (three counting an ill-fated first year that was shanghaied by a dilapidated trailer; since then, the couple has operated out of an old yellow snow cone trailer that has been converted to meet their needs), and during that time the food truck’s menu has grown to include other sandwiches, such as buf falo chicken and chicken cordon bleu.

Cluckin Burger is actually a return to the food industry for Tibbett, who once

chevy chaser magazine march 2013

worked as a local restaurant consultant for 10 years before taking on his full-time job as the IT director for the Army career and alumni program at Fort Knox, and the customer interaction he experiences while operating his food truck is the aspect he finds most rewarding while on his moonlighting gig.

“I love being out and meeting people and talking to people,” he said. “The level of customer interaction there is just unprecedented from any other business I’ve ever been in. There’s just nothing like when somebody tries their first Cluckin Burger and they come back to us two or three times and tell us that it’s just the best burger they’ve ever had.”

Tibbetts likes that sensation and affirmation so much, the ultimate fulfillment for he and his wife’s “drunken dream” is to one day be able to operate Cluckin Burger full-time.

“If we could figure out how to do it, even if it was 80 hours a week, I think we’d still both be in love with it,” he said.

Keep up with Cluckin’ Bur ger’s weekly schedule on Facebook.

– ROBBIE CLARK

17

A

Mark Jensen PHOTO BY EMILY MOSELEY

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T

Fork in the Road

hough he once tried (unsuccessfully) to break away from it, Mark Jensen was bor n into the food industry, with parents who started a family restaurant in V ermont that has now been operating for over 50 years.

“After my mom gave birth and was discharged from the hospital, she was right back on the line – I was a baby in a bus tub bucket on the prep counter in 1964,” he said. “My dad taught me what it meant to work hard and to be in the restaurant business; by the time I got out of high school, I swore up and down I would never ever be cooking again.”

Despite the demands of the industry, Jensen rekindled his love for the line soon after graduating from college, when he scored a job working in the kitchen of Vermont’s Shelburne Farms, a historic landmark, cheese producer and “bastion of organic farming.” The experience and education played no small role in formulating a philosophy about food that Jensen continues to honor, in his catering practice and in his mobile food company, Fork in the Road.

“It really hit home that if you take care with where you get your primary ingredients, and then step back and treat them simply to let them shine, it makes for a great dish,” he said.

Since moving to Lexington in the late ‘90s, Jensen has maintained a small but successful catering business (Mark Jensen Catering), with a strong focus on gigs that cater to 20 to 100 people. He first got the idea to start a mobile food business a few years ago, having been inspired by food truck scenes in Los Angeles, N ew Y ork and locally by Hardwood Pizza, who he calls the “vanguard” of Lexington’s food truck culture. He put his plan into place at the end of 2011 and started hitting the streets in May of last year.

chevy chaser magazine march 2013

With a rig that’s not so much a truck as it is a cart (a stainless steel galley that he typically sets up under a pop-up tent), Fork in the Road specializes in what Jensen refers to as “worldwide street food” – easy-to-eat, popular items with an inventive twist, always created with the freshest ingredients possible. He features a dif ferent menu each night – recent items include Korean pork belly tacos; a jalapeno grilled cheese sandwich with bacon cream cheese and apricot jam; and a potato, cheese and ham fritter.

He credits Lexington’s primary craft breweries, Country Boy and W est Sixth Street, as well as Lexington Beerworks, with providing the mutually beneficial venues that have supported his business.

“They have been so good to me,” he said. “The patrons there are wonder ful, I love their products – they treat their craft like I treat mine.”

“We’re reaching for excellence,” Jensen continued, when prompted to explain the philosophy that infor ms his food. “I try to achieve as best I can, and make something I want to eat – hopefully that tur ns out as something that Lexington wants to eat too.”

Find Fork in the Road on Facebook for weekly schedules.

– SARAYA BREWER

Lincoln Ogata

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PHOTO BY EMILY MOSELEY

Ogata’s Hawaiian Grill

W

hen Lincoln Ogata launched Ogata’s Hawaiian Grill, he had no idea that he would be quitting his day job six months later to keep up with demand during the busy season.

“This is an adventure,” Ogata said.

“This was supposed to be a side job, and it became a lot more than that.”

Ogata purchased the food truck in 2012 and started his business with the hopes of bringing his native Hawaiian cuisine to the Lexington area.

He worked for a BBQ company setting up events as a teenager , and had always enjoyed the food industry. During five years in the Navy, Ogata was stationed in San Francisco, where he encountered food trucks near the naval base.

“I always had a mindset that food trucks sell concessions,” Ogata said. “I’d always compared them to concessions at baseball games instead of real food.”

After he returned from a tour in Iraq, Ogata helped his father -in-law launch a restaurant in Harrodsburg. That was when the wheels began tur ning about getting some wheels for a mobile restaurant.

“The whole food bug is kind of hard to kill. You kind of think about it, and want to do it again,” he said.

Instead of traditional BBQ, Ogata chose to stay in touch with his roots and put a Hawaiian spin on his menu. Every item has rich ties with island history and culture, which he is happy to share.

One of the most popular items is “Hawaiian Sushi.” During wartime, Spam was a common ration in Hawaii, and people got creative with it. Hawaiian Sushi consists of fried Spam, rice and a special sauce wrapped in seaweed, and is so popular on the island that it’s found in every grocery store and gas station.

Kalua Pork is another customer favorite. Kalua is a method of traditional

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Hawaiian cooking in which the entire pig is buried on the beach and slow-cooked in an under ground oven. Ogata adds sweet teriyaki sauce to his take on Kalua pork, and serves it on a bun.

The food truck also of fers plate lunches with a choice of chicken, beef or pork, along with Hawaiian macaroni salad and steamed rice – a nod to the hodgepodge of cultures in Hawaii.

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D o n a t e n o w a t lexarts.org “You had all these dif ferent people out there to work sugar cane, and none of them spoke each other’s language,” Ogata said. “They would all bring food, potluck-style, something from their culture, and people would make plate lunches.”

Ogata’s Hawaiian Grill has been a popular setup at Lexington Beerworks, the Bluegrass Fair , and along the Bluegrass Food T ruck Association’s circuit. It has also begun to do catering for smaller events.

Ogata said he hopes to expand his menu (which includes vegetarian and gluten free options) in the future. “ It’s something I want to keep going for sure, and maybe one day tur n it into a restaurant,” Ogata said.

Find Ogata’s Hawaiian Grill on Facebook for their schedule.

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chevy chaser magazine march 2013

Illias Pappas PHOTO BY EMILY MOSELEY

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Athenian Grill

hen Illias Pappas, a native of Greece who spent much of his adult life living in Miami, moved to Lexington a couple years ago, it was to be closer to family here in Lexington; a future in the local food truck culture was certainly not something he had foreseen. However , several factors soon converged – particularly, a void in authentic Greek cuisine and the growing popularity for local food trucks – and soon, the seed for Pappas’ mobile food operation, Athenian Grill, was planted. “I didn’t come (to Lexington) with the focus of starting a business, but once I was here, I was like, ‘This is something I would like to do,’� said Pappas, who had years of experience working in the kitchens of well-respected Miami restaurants. He explains that soon after moving to Lexington, he went to West Sixth Street Brewery for a beer, noticed someone selling food outside, and was quickly inspired by the idea. His aunt – a local foodie who works as the head chef at Sheikh Mohammed’s Darley Stables – encouraged him in the process, and within a couple months, Pappas had become acquainted with local regulations and had purchased the equipment he needed to get his business off the ground.

Fast-forward six months to today, and Athenian Grill, which operates as more of a pop-up shop than an actual food truck, is Pappas’ full-time gig, and one of the most popular “food trucks� in Lexington.

Pappas explains that he likes the concept of being set up in a tent because he likes people to see what he’s doing.

His rig includes a couple of gas-powered stoves (“like camping stoves,â€? he explained), a steam table and special display case that both keep the food war m, and a handful of sautĂŠ pans. Pappas said he prepares all his food from scratch, and

while much of the prep work is done in advance, he makes everything to order on site – staples include gyros and spanakopita (traditional Greek pies made with spinach and feta), and he throws in specials like Greek meatballs to “keep it interesting� for his regulars.

Pappas, who recently obtained his official catering license, hopes to eventually open a per manent, authentic Greek

restaurant in Lexington, but says he is fully committed to finishing the upcoming “warm weather season� in Lexington.

Pappas feels strongly that Athenian Grill’s focus on authentic Greek cuisine has contributed greatly to his success, but it’s also his commitment to creating quality products that keeps his customers coming back for more. Sourcing locally whenever possible has become very important to him, and on days where he doesn’t have cooking gigs, he typically spends lots of time on the phone and internet, searching for ways to improve his dishes. “Food trucks don’t just become popular because they’re accessible – they have to have good food,� he said. “For people to come to ter ms and support this, we have to give a great product.� “Like� Athenian Grill on Facebook for schedule updates. – SARAYA BREWER

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March Madness Munchies

BY MEGAN SMITH | CONTRIBUTING WRITER

W

ith March comes the promise of spring and the season’s warmer weather and ascending beauty outside, but all of that can wait for April. For many, March comes with the promise of hundreds of hours worth of continual basketball games.

It’s time for March Madness.

Whether you’re hosting a viewing party or heading over to somebody’s house with a bigger television and better sports cable package, the last thing you want to be doing in March is spending too much time in the kitchen getting your TV-side munchies together.

Here are a few low-maintenance recipes that will make sure you don’t miss any hardcourt action.

Mile High Meatloaf and Crispy Onion Straw Sandwich PHOTO BY MEGAN SMITH

chevy chaser magazine march 2013

23

hands or a stiff spoon.

5. Using either a meatloaf pan, bread pan or rimmed cookie sheet, form the meat mixture into a loaf shape. Brush the top of the uncooked meatloaf with more BBQ sauce.

6. Bake the meatloaf on the middle rack of the oven for 1 hour 30 minutes. If using ground beef with a higher percentage of fat, feel free to drain fat from the meatloaf pan while baking. I recommend using ground beef with 4 to 6 percent fat for this recipe.

7. Once meatloaf is cooked thoroughly, remove and turn the oven to broil. Brush the top of the meatloaf with more BBQ sauce and broil in the oven for another 2 to 5 minutes.

PHOTO BY MEGAN SMITH

Mile High Meatloaf and Crispy Onion Straw Sandwiches Recipe by Megan Smith Take out Chinese and pizza are always a good idea for the season of March Madness bask etball and I encourage you to take advantage of as many local food delivery services as you can over the course of the month. But when in need of the comfort of a home cooked meal that still screams “game day food,” look no further. The brilliance of this recipe is that once the meatloaf is cooked, it can be stored in the fridge for days and sandwiches can be assembled at a moment’s notice before tip off. Crispy onion straws aren’t necessary, but are a tasty, crunchy touch of scrumptiousness that is worth those few extra minutes in the kitchen.

Meatloaf Ingredients: • 1 pkg. mushrooms, minced • 1 onion, minced • 1 1/2 cups bread crumbs • 3/4 cup milk • 2 lb. ground beef • 2 eggs • 4 tablespoons ketchup • 4 tablespoons BBQ • 2 tablespoons Worcestershire • 2 teaspoons salt • 2 teaspoons pepper Directions: 1. Preheat oven to 375 degrees.

2. Heat 1 tablespoon of oil in skillet and sauté the onions and mushrooms until browned, about 10 minutes. Remove from heat.

3. Combine milk and breadcrumbs in a large bowl to soak. Add cooked onions and mushrooms. Stir to combine.

4. Add the rest of the ingredients to the breadcrumb mixture. Combine well using either your

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Crispy Onion Straws: • 1 large yellow onion • 1 cup of flour • Salt, to taste • Pepper, to taste • 2 cups vegetable or canola oil

Ingredients: • • • • • • • • •

5 strips bacon 2 onions, diced 2 teaspoons salt 1 teaspoons cayenne pepper 1 teaspoons black pepper 8 oz cream cheese 1 cup sour cream 2 tablespoons Worcestershire sauce 1 tablespoon honey

Directions: 1. Cook bacon until crispy. Remove from pan and drain on a paper towel. Crumble and set aside.

2. Using the same pan the bacon was cooked in, reheat the bacon grease and cook the

French Onion Dip PHOTO BY MEGAN SMITH

1. Heat the oil in a large saucepan to 375 degrees.

2. Using a mandoline (or a very sharp knife) slice the onions very thin.

3. Combine flour, salt and pepper in a medium sized bowl.

4. When ready to fry, dip the onions into the flour, shake off excess flour, and then drop into the hot oil. Fry for a few minutes or until onions are golden brown.

5. Remove with a slotted spoon and dr ain on paper towels. Add another pinch of salt while hot.

To Assemble Meatloaf Sanwiches: 1. The bread of choice is completely your preference. By tradition, I’ve used soft American white sandwich bread.

2. Slice the meatloaf thick. If using meatloaf that has been refrigerated, reheat in a skillet until crispy on both sides and warmed through.

Place on one bread slice.

3. Drizzle BBQ sauce over the meatloaf.

4. Pile a heaping mound of crispy onion straws on top. Add that final slice of bread (that’s a no-brainer, you’re making a sandwich). Enjoy.

French Onion Dip Recipe by Megan Smith When I think of ESPN, I think of French Onion Dip. Ok, that might be a bit of a stretch, but really, who doesn’t want a heaping pile of salty ridged potato chips and a deep bowl of creamy onion goodness to devour while watching an underdog knock out a top-seeded team in March?

This dip is really easy. So easy, that I urge you to forgo the jellified, green-flecked, white concoction in the dairy case at your grocery store and whip this recipe up before the next game . chevy chaser magazine march 2013

onions, slowly, caramelizing until they’ve achieved a deep, brown color. Avoid burning.

(This process will take a bit of time, have patience and stir often.)

3. While the onions caramelize, whip the remaining ingredients in a standing mixer or by hand until well combined and smooth. Taste.

Add more salt, pepper or cayenne as desired.

Set aside.

4. Once the onions are fully caramelized, remove from the pan, draining on a paper towel to cool.

5. Once the onions have cooled, fold them along with half of the bacon crumbles into the dip.

6. Serve in a festive party bowl and sprinkle with remaining bacon crumbles.

-Dr. Robinette and Cate

10-Minute Peanut Butter Fudge PHOTO BY MEGAN SMITH

10-Minute Peanut Butter Fudge Recipe slightly adapted from “Just a Pinch” When I first saw this recipe, I was skeptical at best. Fudge, in my experience, is a laborious process that requires loads of attention to detail, cantankerous cooking times, delicate temperature control and careful attempts for consistency.

But who really wants to be checking candy thermometers when the game’s on?

Surprisingly, the taste of this fudge recipe is pretty remarkable, and what I love most about this recipe is, obviously, its ease. It’s a perfect dessert to whip up before heading to work in the morning and then grab on your way to the neighbor’s weeknight game watching gathering.

Ingredients: • 2 cups sugar • 1/2 cup milk • 3 tablespoons butter • 30 saltine crackers, finely crushed in a food processor or blender (see notes)

Established in 1966 Family-Owned & Operated

• 1 teaspoon vanilla • 1 1/4 cup peanut butter • 1 1/2 cups chocolate chips, melted (optional) Directions: 1. Crush the crackers into fine crumbs. (I used a food processor. Alternatively, you could place the crackers in a large zip lock bag, seal and whack them a bunch of times with a rolling pin to crush.) Place crumbs in a large mixing bowl with the peanut butter.

2. Combine the sugar, milk and butter in a saucepan over medium low heat. Once the mixture starts boiling, turn on a timer for 1 minute.

The mixture will look a little frothy. Remove from the heat after 1 minute and pour immediately over the crackers and peanut butter. Add the vanilla and stir to combine until an even, soft dough forms.

3. Press the dough into a 9-inch glass baking dish (or other dish) lined with parchment paper if desired. Allow cooling for at least 1 hour or until firm enough to cut into squares – it sets up pretty quickly in the refrigerator.

4. Drizzle with chocolate (or not). Eat up.

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25

PHOTOS BY ROBBIE CLARK

A

lot can change from one basketball season to the next, and that’s never been more apparent than with this year’s University of Kentucky basketball team. In late February and early March of last year, there was little doubt (at least in my mind, and I know I wasn’t alone) who the g reatest team in the countr y was. This year, the speculation is whether or not UK will ev en make it to the NCAA tour nament, and it has def initely made for an exciting storyline as regular season play begins to wind down.

Even with freshman Nerlens Noel lost to injur y for the rest of the season, I still f eel like the Cats will make an impr essive run into March. Some of m y friends and collea gues say I’m too biased, too much of an optimist, but I like to think I’m just a realist.

Visit us online at www.chevychaser.com to see a galler y of some of our favorite shots fr om this season, as well as our own color commentary.

BEWARE THE IDES OF MARCH

26

chevy chaser magazine march 2013

27

Back in the Homestead Restaurateur Bobby Murray revives former Murray’s venue with a second Josie’s location

BY ESTHER MARR CONTRIBUTING WRITER

W

hile it may sound cliché, veteran restaurateur Bobby Murray is a firm believer in the saying that when one door closes, another one opens.

In his case, that door was his family’s Murray’s restaurant on Harrodsbur g Road, which he shut down two years ago, but has now reopened in the form of a second location for his casual-style eatery Josie’s.

Thriving in its third month, it seems Josie’s, which is named after Murray’s daughter, is feeding a demand in this part of Lexington for an inexpensive, yet high quality, family-owned restaurant with an eclectic menu.

Murray explained how he decided to shutter Murray’s restaurant in the wake of his mother’s death and in the midst of the economic downturn. Operating Murray’s, along with Josie’s original Chevy Chase location, plus Merrick Inn on Tates Creek Road, which his parents bought in the mid-1970s, had become too much of a responsibility to shoulder.

“During the time the Murray’s building was on the market, we showed it to some people, but no one ever leased or purchased it, which I never understood because this area is booming,” said Murray of the Southside community, which boasts several newly developed subdivisions and condominiums.

After two years of continuing to pay the mortgage on the empty building, Murray and his wife, Jennifer , thought opening a second Josie’s location there could be a profitable idea based on the growing success of the Chevy Chase restaurant.

Originally called “Josie’s Grab & Go” and operated as a gour met to-go deli in 2009, the Chevy Chase location was renamed “Josie’s” and tur ned into a fullscale restaurant just eight months later.

Known for its home-style breakfast menu, which offers an array of sweet and savory dishes, it’s now dif ficult to find an empty table at either Josie’s location on Saturday and Sunday mornings. Originally open for just breakfast and lunch, the restaurant has recently expanded its hours to include dinner service.

Breakfast specialties include unique omelets and quiches, waf fles and other standards, like biscuits and sausage gravy and eggs benedict. The lunch and dinner menus feature lots of gour met sandwiches, like Murray’s family recipe chicken

28

salad and pimento cheese, and other options. Around 90 percent of the menu items are Murray’s own creations.

“It’s so family-oriented ... kids love it and it’s inexpensive,” said Murray, who added it’s the restaurant’s goal to have 10minute ticket times to ensure swift service for its patrons.

Murray explained how Josie’s has become a welcome spot for families and friends to meet in a war m, inviting atmosphere.

The once-elegant atmosphere of Murray’s, which featured fancy chandeliers and posh curtains, has taken on a more creative, eclectic look since transforming into Josie’s. The restaurant has three indoor dining areas: the cow-themed “Elsie” room, rooster -themed “Foghorn” room and pig-themed “Wilbur” room.

“There are also fireplaces in every area,” Murray said. “I was just trying to tone it down, but make it comfortable where people thought it was homey, and I think we succeeded.”

When the weather gets war mer, Josie’s spacious patio will feature vibrant, multi-colored chairs, a fire pit, an outdoor

PHOTOS BY EMILY MOSELEY

Restaurateur Bobby Murray (top) recently opened a second location of his casual eatery Josie's in the restored homestead on Harrodsburg Road that formerly housed Murray's, an upscale restaurant he co-owned with his late mother for seven year s before shutting the doors two years ago. The new Josie's location is dubbed "Josie's on 68."

chevy chaser magazine march 2013

bar, and a menu including summer themed sandwiches and salads.

“I think it’s going to be a good thing for this community – it’s a place where people can come in and get something good to eat, and then go about their night,” Murray said. He added that Josie’s will not offer wines by the bottle or a martini menu like Murray’s, but people can still order a good-quality drink for an affordable price.

One different aspect of the Harrodsburg Road Josie’s is the curbside to-go area. “W e carry everything to the car, and we’re finishing up the website to where you’ll be able to order online and pick it up in your PJs,” he said.

While it’s still a challenge to own and operate three Lexington restaurants, Murray said it’s doable with the help of family and other reliable employees.

Jennifer helps on the management end, while his college-age sons, Dex and Trey, are both currently working in various capacities at the new Josie’s location.

“I also have people that have come back to work for me (at the new Josie’s) that worked here when it was Murray’s, so they know how we like to run a quality operation, and that’s a big comfort,” Murray said.

While the new Josie's location features a more casual and eclectic atmosphere than Murray's did, it maintains the spacious patio and will feature a summerthemed menu and outdoor bar during the summer.

“

It’s so family-oriented ... kids love it and it’s inexpensive.”

The restaurant has been a popular stop for breakfast and lunch during its first three months of business.

– JOSIE’S OWNER, BOBBY MURRAY

Although Murray never attended culinary school, he has been working in his family’s restaurant since he was a young boy. While living in the Merrick Place Apartments, Murray was hired at Merrick Inn at age 12, and three years later , his parents bought the upscale establishment.

“When my parents bought it, we went from serving 15 to 30 people a night to 50 to 100, and it just kept getting busier,” Murray remembered. “My parents knew a lot about food and had a way of doing things right.”

Determined to keep the successful tradition going at Merrick Inn, Murray recently added a covered patio at the restaurant, complete with a fire pit and 60-inch flat screen TVs in order to attract a younger crowd. So far, it’s working.

“Knock on wood, Merrick has been a blessing lately and is doing really well,” he said.

Operating three restaurants, again, has become a challenge for Murray, but not so much of a burden, and he’s hopeful he won’t have to be closing any doors any time soon.

PHOTOS BY EMILY MOSELEY

chevy chaser magazine march 2013

29

H O M E M A K I N G

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BY MEGAN SMITH | HOMEMAKING COLUMNIST

f there is anything that is the bane of my homemaking existence, it’s my inability to perfect the pancake. And by per fect, I mean recreate a diner -style, slightly sweet, oh-so-fluffy, never tough, golden brown, perfectly circular round of edible deliciousness. My three young boys happen to remind me of my flapjack shortcomings often. Every Saturday mor ning we pull out the lar ge non-stick, electric griddle and flip dozens of pancakes while listening to the “Blue Yodel No. 9” on WRFL. I do not exaggerate when I say that I have spent countless hours, dozens upon dozens of eggs, numerous pounds of flour and far too much taste testing trying to achieve in our tiny bungalow kitchen the same results that pancake houses and the golden arches drive thru serve by the millions. The hunt is exhausting. The time has come. I’m ready to find the perfect recipe to carry us through many years of Saturday mor ning pancake breakfasts to come.

As with most comfort foods, pancakes are eaten in some for m or fashion in every culture. Scandinavians have crepes (yum), while potato pancakes are popular in Germany. You can eat a sweet pancake called pooda in India and bánh xèo in Vietnam. Our American version is differentiated from most by the use of baking soda and powder to lighten, fluff and brown those golden hued silver dollars we’ve

30

chevy chaser magazine march 2013

cherished since childhood. Basic as most pancake recipes present themselves to be, they are tricky little suckers to master . Every recipe seems to produce a dif ferent reaction (thin batter, thick batter; lots of bubbles, no bubbles) and even the same recipe can give a different result each time (rubbery, dry; too dark, too light). When does the search end? Is there one recipe that marks the end of the perfect pancake search for good?

I would love to say “yes,” but I just can’t because my yes may not be your yes.

Everyone must embark on their own pancake quest in life. Pancake preferences abound, so who am I to say my preferred level of sweetness is yours, my desired hint of buttermilk tanginess is what you look for , and the tender ness of bite is the same that you like to sink your teeth into? These answers are ones you must discover for yourself, one Saturday morning pancake breakfast at a time.

Until then, the recipe below is serving us well here at The Smith Homestead.

We’re still not at pancake perfection just yet, but the stars are aligning more and more each passing weekend. Have the ultimate pancake recipe? Why not put me out of my experimental kitchen misery and share it on the Southsider website, www.southsidermagazine.com. I’m likely not the only one on the same griddlecake jour ney.

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Fluffy Buttermilk Pancakes From The Comfort of Cooking website Makes 10 to 12 pancakes Ingredients: • 1 1/4 cups all purpose flour • 1/4 cup granulated sugar • 1 teaspoon baking powder • 1 teaspoon baking soda • 1 large egg • 1/2 tsp. vanilla extract • 1 1/4 cups buttermilk • 1/4 cup vegetable or canola oil, plus 2 Tbsp. for pan Directions: In a large bowl, combine all ingredients and mix until smooth. Set aside. Preheat a shallow, nonstick pan to medium heat and add 2 Tbsp. oil.

Ladle 1/4 cup of pancake batter onto the pan, forming 4-inch circles. When the edges begin to bubble after 1-2 minutes, flip the pancakes.

They should be golden brown. Cook pancakes on the other side for 1-2 minutes, or until golden brown.

The first year of the Annual Pancake Race in the village of Olney, England. In this women-only race, contestants must carry a pancake in a skillet 415-yards to the finish line.

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Number of most pancakes eaten by a man in one setting

48

Number of most pancakes eaten by a woman in one setting

Megan Smith With an entrepreneurial spirit, endless writing deadlines and three kids underfoot, Megan Smith has learned the fine art of spinning plates .

Read her blog, Art of Homemaking, daily at www.homemaking101.com.

$1,150,000 The Curtilage: This outstanding Southern Colonial home sits on a beautifully landscaped .58 acre lot at the end of a cul-de-sac. This home features 10’ ceilings on the 1st floor, gleaming hardwood floors, spacious Living Room & Dining Room, gourmet Kitchen with granite island & a large screened porch overlooking a pool and lush back yard.

$1,220,000 Ashland Park: This outstanding home was beautifully remodeled in 2002 w/ new electrical, plumbing, Kitchen, Baths, drywall, woodwork, HVAC (4 units), hot water heater, hdwd & marble flooring, lighting, appliances, Elan sound system & security system. 4 BR, 4.5 BA, 9 ft ceilings. Must see!

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Puccini’s Smiling Teeth offers an array of innovative pizzas, pastas, calzones, sandwiches, Italian chicken dinners & salads prepared fresh every single day. Puccini’s features homemade dough, slow-simmered sauces & delicious homemade dressings. The atmosphere is casual & stylish.

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chevy chaser magazine march 2013

French and Japanese Cuisine featuring Lexington’s only Kaiten Conveyor Sushi and Culinary Cocktail Lounge Complimentary Event Planning - Private & Corporate Modern Party Room with Digital Karaoke 162 Old Todds Road • Lexington, KY 40509 (859) 269-0677

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T A B L E

F O R

T W O

Stella’s Kentucky Deli tively, with the Lester Carr (Campari, gin and tonic, served on ice in a tall mug, $8) and the Last Word (green hough it’s been a favorite lunch spot of mine since chartreuse, fresh squeezed lime juice, maraschino it first opened, Stella’s Kentucky Deli was essenliqueur and gin, shaken and served in a martini glass, tially off my “dinner” radar until very recently. $9); both were expertly concocted. We also ordered the Perhaps it was because of the capricious nature of their deviled local eggs ($4.95) for a starter, which we gobbled dinner schedule – when they first opened, they didn’t quickly before our second course arrived: a cup of the serve dinner, then they did, then they stopped, now din- tomato bisque for me (soup options change daily) and a ner is back on (but only W ednesday through Sunday). Greek salad for my guest. The soup, straightforward as it Regardless, after dining there twice for dinner in recent was, was the per fect remedy for a cold February night, weeks, I expect the Jef ferson Street vanguard will now and the salad was fresh and chock full of cucumbers, become a regular dinner stop for me in the future. tomatoes, feta, peppers and other veggies.

Stella’s is marked with its authentic, small-town I had a hankering for a bur ger, and fortunately diner ambiance mixed with the creative, locally sourced Stella’s dinner menu features three delectable bur ger cuisine (with lots of vegetarian-friendly options). Those options: the Revro (topped with fried green tomatoes, aspects, coupled with the uncanny affordability of every- basil mayo, bacon and jack cheese); a lamb bur ger; and thing from beverages ($5 for wine-by-the-glass; $4 for the Griff Burger (topped with apples, bleu cheese, bacon crafts and imports) to entrees (nothing over $16), work and Dijon – all three priced at $9.95). I chose the latter , in tandem to set Stella’s at the top of its game as far as and my guest went with the truf fled mac & cheese local “casual upscale” dining options are concer ned. entree: penne pasta with Kenny’s Far mhouse asiago, Given the aforementioned small-town vibe that swiss, jack and cheddar cheeses, finished with a white defines Stella’s atmosphere, it’s somewhat disorienting to truffle oil and garlic croutons. He also opted for the realize they have a fully-stocked bar and a drink menu grilled shiitake and portabella mushroom add-on ($16.95 that includes a smattering of champagne cocktails, as total). The pasta was rich and velvety – without being well as a handful of creative twists on classic cocktails. too overbearing – and the bur ger, made with local beef On our most recent visit, my guest and I started, respec- from Bourbon County’s Colcord Farm, was juicy and fla-

BY BOO VIVANT | TABLE FOR TWO

T

“

vorful, accented nicely by the bacon-apple-bleu cheese trifecta. We paired our dinner with a couple of craft beers – the small-but-well-curated rotating selection typically includes a handful of options from Bell’s Brewery as well as Stella’s West Sixth’s IP A. It’s Kentucky Deli worth noting that beverage options also 143 Jefferson St. (859) 255-3354 include house-made Lunch sodas and wine served 10:30 a.m.

4 p.m. Mon. - Fri. by the glass, half carafe Dinner and carafe.

5 p.m. - 9 p.m. Wed. - Sun. We didn’t save Brunch room for dessert, 10 a.m. - 2 p.m. Sat. - Sun. which is a shame, because the glass display case at the far end of the counter hosts a bevy of homemade pies and cakes.

Our total, before tax and tip, came to $56.85 – a steal for a three-course meal of this quality. The restaurant doesn’t take reservations, and while diners were relatively sparse at 7:30 p.m. on recent a Sunday, the tables can fill rather quickly on busier nights – getting there early is a safe bet.

Given the aforementioned small-town vibe that defines Stella’s atmosphere, it’s somewhat disorienting to realize they have a fully-stocked bar and a drink menu that includes a smattering of champagne cocktails, as well as a handful of creative twists on classic cocktails.”

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859.255.2951

BY ANN BOWE | LANDSCAPES COLUMNIST

s your neighbor’s grass always greener? Thicker? More weed free? Does this make you think your neighbor’s grass is better than yours? It’s likely that I think about grass in a different way from some of you. I’m happy to see less of it (though I confess that I enjoy creating interesting lawn shapes in my landscape design work). And I prefer the look of grass that is less than perfect. Love to see lush, green clover . Some weeds are fine by me.

Why do I prefer less than per fect grass? Because it takes a lot of chemical inputs to get that per fect look. For the health of you, me and our environment, my way of looking at grass is the best way. However , for those of you who love a per fect lawn, my view isn’t likely to fly.

I wonder, though, could we meet in the middle?

At a recent conference, Gregg Munshaw, T urf Extension Specialist at the University of Kentucky, described three lawn care options: Synthetic turf care requires “jacking up the lawn” on synthetic fertilizers, chemicals and pesticides, to use Munshaw’s very apt tur n of phrase. The result is thick, very green tur f.

A field of Reduced care (or low input) lawn car e means that some fertilizer creeping phlox would be used, with very little pesticide use and less frequent mowing.

PHOTO FURNISHED Reduced input care will result in a good looking lawn that is more environmentally friendly.

Organic lawn care uses organic inputs only. The turf will still look good though probably not such a “glowing green” (again I quote Munshaw), and there may well be some weeds.

So, what’s so wrong about synthetic tur f care when the results – thick, green, weed-free turf – seem so desirable? Well, the side effects can be a poisoned ecosystem. A good deal of those chemical inputs end up washing into our streams and leaching into our groundwater. Also, conventional treatments are often based on timing, not on actual need. For example, Munshaw noted that many companies treat for grubs mid-summer even though this is often unnecessary.

Dave Leonard T ree Specialists are introducing or ganic and transitional lawn care programs this spring. I asked Leonard, a local consulting arborist, why a professional tree care company would choose to move into lawn care.

He told me that he has seen evidence that “traditional turf care methods damage trees by damaging the soil. For example, synthetic fertilizers encourage shallow root systems in trees. And because these synthetic fertilizers are quick release, dumping everything at once, they do not build healthy soils.” Proper care of trees requires proper care of the soil – that makes sense.

Healthy soil means healthy grass. And healthy grass is better able to resist diseases and pests, so the need for pesticides is greatly reduced, perhaps even eliminated. And healthy grass requires less water , too. Definitely a plus, both for the environment and, over time, for your pocketbook.

To make the transition to organic lawn care, an essential component, first, is an extensive soil test; the results of the test will dictate the various treatments needed for your specific situation.

If you’re interested in transitioning to low input lawn care and you’re a do-it-yourself type, there is an excellent publication from the University of Kentucky Cooperative Extension Service, titled “Low-Maintenance Lawn Care, Stressing Pest Avoidance and Organic Inputs,” available online at the service’s website (www.ca.uky.edu).

chevy chaser magazine march 2013

Here are some easy changes to make in your current lawn care practices.

Learn to love white clover and add it to your lawn. It provides nitrogen to your grass without the use of a fertilizer because it “fixes” atmospheric nitrogen into a for m that plants can use. It can be seeded into your lawn in late winter or early spring (right now). I know, the texture of clover is quite different from grass, but per haps we need to revise our definition of what is acceptable.

Keep to a mowing height of three inches. This results in more shading of the soil, which reduces weed competition. Also, the grass will produce a deeper root system, making it more tolerant of stressful conditions, such as drought. N ever remove more than one-third to one-half of the leaf blade at any one cutting, and leave those clippings on the lawn to fertilize the grass.

Research shows that grass clippings do not contribute to thatch. (What is thatch? More on that next month.)

Watering should be deep and infrequent. The above-noted publications states: “If you choose to irrigate, avoid irrigating during the heat of the day, when much of the water will evaporate and not be used by the tur f. When watering, wet the soil to a depth of three to four inches to promote deep rooting. Check the watering depth by pushing a metal rod or screwdriver into the soil. It will sink easily until it reaches dry soil.” The best time to water is early morning so that the grass can dry out during the day. The worst time to water is in the evening because the grass will stay wet longer and this encourages fungal diseases.

It makes sense, both economically and environmentally, to move to low input lawn care, or even to take the plunge and go organic. Are you on board?

The Next Step In Planning Is A Conversation.

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The Night Circus Gala Join Us for an Evening of Magic & Intrigue

Saturday, April 20, 2013 7pm-11pm Red Mile’s Round Barn “Stable of Memories” Lexington, KY

Heavy hors d’oeuvres and drinks provided by Bluegrass Bayou Catering and Buffalo Trace Distillery Inspired by the book The Night Circus by Erin Morgenstern Victorian, Steampunk, Book Character or Red/Black/White attire

Featuring: Author of The Night Circus Erin Morgenstern and other guests $20 per ticket donation appreciated To purchase tickets online: www.lexpublib.org/foundation or go to Joseph Beth Booksellers in Lexington, KY or any of the Lexington Public Library locations.

Info: (859) 231-5557

Presented by the Lexington Public Library Foundation

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How Much Is Enough?

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BY SHEILA KALAS | FITNESS COLUMNIST

have been asked by several readers to address the following question: How much is enough, in regards to working out? This question is not directed so much as to how long I should be working out each time I do workout, but rather, how strong, fast, flexible, and balanced should one get? In other words, people seem to want to know if they are always supposed to be pushing themselves to lift more, run faster, jump higher and hold the plank longer .

The answer: No, for 99.9 percent of the people out there.

Let me explain. Most of us who are participating in regular exercise are doing it to be healthy, to lose a few pounds, or to help maintain our current weight.

We are not vying for a spot on the next Olympic team, hoping to win the Boston Marathon or the Ironman T riathlon. We are just doing our thing a few times a week to look and feel better and stave of f icky things like high blood pressure, diabetes, heart disease and other factors. If you are not in this category, then this article does not apply to you; go hire a professional coach and go for it.

For the rest of us, myself (an ex professional athlete) included, this infor mation is for us.

Study after study, has shown that moderate exercise done on a consistent basis yields the best health results. Notice I did not say that it yields the most medals, trophies or world records. Overwhelmingly, exercise scientists find that the greatest health benefits come from people who adopt a healthy lifestyle that includes a balanced diet and regular moderate exercise (such as 30 minutes a day of walking, plus strength training a couple of times a week).

This means that you do not have to keep setting new goals for yourself to lift heavier and run faster . It is per fectly normal to hit, what I call, a natural plateau and stay there for years. Using myself as an example, although I vary the strength training exercises I do in the gym, I am basically lifting the same weight at 49 years of age that I was lifting at 35 years of age. Am I failing? Am I lazy?

No, I pushed myself early on in my strength-training days and I reached my natural plateau. Now, I did push, but only to be challenged, not killed or injured.

You have to use common sense – get the advice of a qualified trainer and ask them what they think you should be lifting for certain exercises. You just want to be in the normal range for your age; you don’t have to be a champion.

As we age, with increased stress on our bodies, there is an increased chance for injury. You have to balance the challenge you present your body with concerns for safety. You also have to keep personal goals in mind and make sure you have a sensible plan to reach them. If you have a sizable goal of losing a lot of weight, but you are in your mid-50s, you should not adopt a workout strategy developed for college kids, or even people in their 30s. You have to put your ego on the sidelines and be OK with who you are and what you can do.

Sure, I still keep time on every run I do, but the routes I ran to train for competitive races in my 20s, I now run several minutes slower , since my goal for working out is keeping my heart and other vital organs healthy, not competitive.

I’m not the strongest one in the gym, and I won’t be and I’m OK with this. Y ou have to be too.

Challenge yourself, but accept the natural plateau your body reaches. It will be a lot easier for you to work out for years and years if each workout doesn’t kill you. Challenge you, yes, but not kill you.

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chevy chaser magazine march 2013

F I N E

L I N E S

Spirited Writing A

BY LINDA HINCHCLIFFE | FINE LINES COLUMNIST

t the same time that Maker’s Mark has discovered that it is not wise to “mess with bourbon drinkers” – referring to their decision to not water their bourbon down to increase inventories – University Press of Kentucky has released “Kentucky Bourbon Whiskey: An American Heritage.”

Historian and author Michael Veach explores the history of – and growing passion for – the spirit that has come to be irrevocably associated with Kentucky. And as recent as the Maker’s Mark statement is, its sentiment has been well known since the Revolutionary War. While distilling equipment was brought from Europe to the colonies and rum and gin were made along the East Coast, whiskey gained its popularity with the westward expansion. Local ingredients were able to be used and it became so much in demand that coppersmiths began manufacturing the distilling equipment in Kentucky. The area was perfect for production due to the water that had lost its flavor -tainting deposits after being filtered through the native limestone. That, plus the weather – and the now famous method of storing the spirit in charred oak barrels – was a recipe for success.

Veach readily admits that much of the origin and history of the industry is based on legend due in lar ge part to the nature of the early distillers. Many were illiterate, there was no tax at the time and government licensing did not exist. In reality, even at this point in time, there are no definitive records, and legend and speculation fill many of the gaps. 1791 saw the establishment of taxes and tariffs with the intent of moving the industry into an Kentucky Bourbon industrial process. Resistance to the tax lead to the Whiskey Whiskey Rebellion, and many tax collectors found their By Michael R. Veach income – and lives – in mortal danger. The farm distillerUniversity Press ies remained for decades, and it wasn’t until well into the of Kentucky, 2013 1800s that larger concerns came into being. During that interval the moniker “bourbon whiskey” became well known and its designation as either a product of Bourbon Street (a popular destination for the product) or Bourbon County, Kentucky, may never be known for sure.

With the early roots of this distinctively American – specifically Kentuckian – spirit addressed, Veach takes us into territory with more documentation. The technology of its production is discussed, and the effects of Prohibition lend a new aspect to views on the Great Depression. The Pure Food and Drug Act of 1906 made clear the government’s distinctions between whiskeys – straight, blended, compound or imitation – and their clarifications are followed to this day. It was a three-year debate that ended with President T aft making the decision on the issue. His personal preference among them was never mentioned.

The 1950s saw a surge in interest in bourbon and Veach recounts the marketing tactics that fueled it. Holiday packaging, ancillary promotional materials and strategic product placement led to an even larger market in the ‘60s, adding interest from the international front. The generation that followed – typified by rejecting all that their parents stood for – saw a decline in the market that wasn’t reversed until the 1980s.

Veach guides the reader through the marketing strategies and trend setting that guided the industry into the present day – and an unprecedented boom for the products. Concludes Veach, “The hope is that craft distillers can do for the distilling industry what microbreweries did for the American beer industry and renew interest in fine whiskeys with robust tastes.”

Linda Hinchcliffe

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She particularly likes to support up-and-coming authors.

She can be contacted by e-mail at linda@smileypete .com.

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BY SARAYA BREWER | CHEVY CHASER MAGAZINE

or years, following the success of the Lexington-based band Chico Fellini (she was the bassist), Emily Hagihara has been one of the most sought-after musicians in Lexington. Locally, she plays drums in the angular rock trio Ancient Warfare, as well as for the all-female cover group The Binders, which played to packed houses on New Y ear’s Eve and Valentine’s Day. While Chico Fellini is currently taking a break, Hagihara’s recent stint playing auxiliary percussion on the new album from My Morning Jacket front man Jim James, “Regions of Light & Sound,” has provided her musicianship an outlet to a significantly lar ger national audience. The opportunity arose following her role playing percussion on the 2010 album “Dear Companion” by Ben Sollee and Daniel Martin Moore, which James produced; local producer Duane Lundy, with whom Hagihara has worked on several projects, helped bridge the connection.

“We had a small window of time to work with between our schedules – (James) obviously keeps very busy and I was touring with Cheyenne Marie Mize and catching up with Ancient Warfare at that time,” she said. “We landed on a day that would work, so I brought what would fit in my car, knowing that there would be additional instruments available at the studio. I played lots of hand-held percussion instruments – tambourines, shakers, hand drums, triangle, crotales.”

chevy chaser magazine march 2013

While Hagihara is known for her ability to play a variety of dif ferent instruments – bass, guitar, piano – as a per formance major graduate in percussion at UK, drums are her primary forte, and have been since she was about 12 years old. She said she’s drawn to the physical nature of percussion, as well as the “never -ending variety” it provides.

“The day that the music instructor at Cassidy Elementary had us try out the basic wind, brass and percussion instruments was the day that I picked percussion,” Hagihara said. “I’d say the immediate influence came from my older brother, who was playing drums at the time, but aside from that, I was also immediately tur ned off by the sounds that I got out of the other instruments. I know these things take time, but it felt very unnatural.”

Regardless, when it comes to songwriting, Hagihara said that historically, when she sits down to write, it has started with guitar or keys. More recently, however , she’s been taking a dif ferent approach, starting with drums or bass and gradually adding other instruments. She likens the new material she’s working on, which she primarily writes, creates and records at home, to “soundtrack” music.

“The music I am making now is more focused, lar gely because I have the ability to demo,” she said. “I’m taking my time with it – each part receiving equal attention for the greater good of the whole. There is more of a focus on melody, an area that was lacking in my earlier writings.”

Though she’s still in the “idea” phase as far as a forthcoming solo release, fans will be happy to hear that Ancient Warfare has a full-length album in the works – and also that Hagihara isn’t planning on going anywhere anytime soon.

“I used to sort of have this romantic idea of moving to a big city – I’ve visited New York several times and I love it – but I really love Kentucky,” she said. “And I think it’s something that I realized later in age. I love Lexington, and it’s such a beautiful state.”

Who are some of your favorite local bands?

Lexington has a lot of great bands. I caught Matt Duncan recently – always nice and refreshing to hear some brass. Coralee and the T ownies are great. One that I have enjoyed listening to but have not seen yet is Cross. I like their style.

Favorite TV show?

I have stuck with “Chelsea Lately” the longest, so we’ll go with that. It usually gives me a good laugh.

What have you been listening to lately?

I’ve been digging the new T ame Impala record. I caught them per forming “Elephant” on Jools Holland, and they are equally impressive live. I’ve been backtracking a bit, too – I am just now getting around to Grizzly Bear . Another animal band. I think they’re great – it just took me awhile to listen. I’ve been frequenting Steve Reich on Pandora. It’s nice to tune out (or in) to.

What are some of the biggest challenges you face as a musician?

I have trouble finding a happy medium between having enough time for creative endeavors, working and socializing. I’ve hiber nated more this winter as a result.

What do you think is the best kept secr et about Lexington?

My mother’s cakes. This is not strictly personal – she has a small business on the side making wedding cakes or desserts for other special occasions. It spread by word of mouth but is still not common knowledge. It should be.

St Patrick’s Day Parade and Festival March 16, 11am - 7pm • Downtown

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Pete’s List

Arts, Music, Fundraisers, Announcements, Kids, Classes, Workshops

March Events Calendar

Live Music Picks This is a mere sampling of regional live music options for the month. Please visit our events calendar on tadoo.com for a more comprehensive list of live music events, updated every week.

The Kentucky Hoss Cats. Thursdays. Every Thursday night, Willie’s presents the Kentucy Hoss Cats, a recently formed local supergroup of sorts, specializing in “swingin’ doors, sawdust floors, four-on-the-floor-era country music and western swing.” Featuring members of Tula, Born Cross-Eyed, Bluegrass Collective, Barry Mando Project and others. 8 p.m. Willie’s Locally Known, 805 N. Broadway. www.facebook.com/williesLEX. Shemekia Copeland. March 10. While still in her 20s, Copeland opened for the Rolling Stones, headlined at the Chicago Blues Festival and numerous festivals around the world, scored critics choice awards on both sides of the Atlantic, and shared the stage with such luminaries as Buddy Guy, B.B. King, Taj Mahal and John Mayer; the electric blues singer was recently crowned “Queen of the Blues” at the Chicago Blues Festival. 8 p.m. Natasha’s Bistro & Bar, 112 Esplanade. www.beetnik.org.

Johnny Cash Tribute feat. Ralph Curtis and his All-American Band. March 9. Lexington-based musician, impressionist and entertainer Ralph Curtis tours the country with his tribute to Johnny Cash and country rock n’ roll. 8 p.m. Willie’s Locally Known, 805 N. Broadway. www.facebook.com/williesLEX.

34th Annual Alltech St. Patrick’s Parade & Festival March 16. The annual festival begins at 11 a.m. with the traditional blessing of the keg and will break at 1 p.m. for the annual parade down Main Street.

PHOTO This FURNISHED year’s Grand Marshal will be Hall of Fame Jockey and founder of the North American Racing Academy Chris McCarron. The festival will resume after the parade and will continue until 7 p.m. with all activities taking place in the CentreP ointe block, including free family and children’s activities, Irish entertainment with musicians, dancers, pipers, storytellers and much more. 11 a.m. – 7 p.m. www.lexingtonstpatsparade.org.

ART & EXHIBITS Sameer Reddy: Apokálypsis Now. Through March 9. “Apokálypsis Now” is a performance and exhibition of new work by the Brooklyn-based artist Sameer Reddy. His exhibition will include a series of sculptures and installations that are simultaneously props for his performance and stand-alone pieces that can function independently of the ritual. Institute 193, 193 N. Limestone. (859) 749-9765. www.institute193.org.

Steve Thomas Exhibit. Through March 21. A gallery exhibit featuring various artworks by Steve Thomas, a famous graphic pop artist known for his unique style of vintage propaganda and his retro-futur istic take on famous films and video games, presented

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by the University of Kentucky Student Activities Board.

11 a.m. - 5 p.m. Mon. - Fri. UK Rasdell Gallery, UK Student Center.

“Kentucky State Park Pastels”: Marianna McDonald. Through March 30. Over 30 plein air and studio drawings featuring nine Kentucky State Parks by local landscape artist Marianna McDonald. Artists’ Attic, 401 W. Main St. (859) 254-5501. www.artistsattic.org.

Karen Spears: New Work. Through April 7. “Karen Spears: New Work" is an exhibit of 10 large oil paintings, some small paintings, and drawings. Spears’ work has always referenced her surroundings, whether it’s her home, family, farm, or pets. Ann Tower Gallery, 141 East Main St. (859) 425-1188. www.anntowergallery.com.

When Art and Math Collide. Through April 10.

"When Art and Math Collide" is an exhibit where one can experience shapes, geometry and mathematics in these creatively calculated patterns by artists Robert Carden and Gena Mark. Living Arts and Science Center, 362 N. Martin Luther King Blvd. (859) 2525222. www.lasclex.org.

R.C. May Photography Endowment Lecture Series: Martha Rosler. March 15 - April 14.

Whether working as a photographer, videographer or writer, artist Martha Rosler has created startling and incisive commentaries on American culture for more than 40 years. Lecture at 4 p.m. April 5, Worsham Theatre. On display noon - 5 p.m. Tues. - Sun. (8 p.m.

Fri.). UK Art Museum, 405 Rose St. www.uky.edu/artmuseum.

Bernie Worrell Orchestra. March 11. Worrell’s accolades include his role as a founding member of Parlaiment-Funkadelic and a de facto touring member of the Talking Heads during the 1980s, but he is perhaps just as well known for his long-running solo career as a keyboardist and composer with heavy leanings toward psychedelic and blues-influenced funk. His new band, the Bernie Worrell Orchestra, features eight members, including a three-piece horn section. 10 p.m.

Cosmic Charlie’s, 388 Woodland Ave. www.cosmiccharlies.com. tadoo Lounge Session: A Tribe Called Quest Tribute. March 21. On the third Thursday of every month, the office of Smiley Pete Publishing opens its doors for a free, all-ages event featuring live performances, food trucks, art, billiards, pinball and more, in support of our new arts and entertainment website tadoo.com. This month’s “tadoo Lounge” features a tribute to beloved hip hop act A Tribe Called Quest by local artists Sheisty Khrist and JustMe with Sundog Revival. 6 - 8 p.m. Smiley Pete Publishing, 434 Old Vine St. (859) 266-6537. www.tadoo.com.

About Pete’s List

How do I get my events on the list?

Pete’s List is a monthly listing of local arts , nature, performance and other community events published each month. Due to time and space constraints, we can only publish a portion of the events featured on our online community calendar each month. Please visit www.chevychaser.com for more community events, including a weekly update of live music listings .

To submit an event to our online community calendar, visit this magazine online; click on the ‘Calendar’ tab and then ‘Submit an Event.’ Once the event is approved, it will appear on the websites of all three Smiley P ete publications: Business Lexington and Chevy Chaser and Southsider Magazines. Be sure to submit your event no later than the 18th of each month for possible inclusion in the following month’ s print editions of Chevy Chaser and Southsider Magazines .

chevy chaser magazine march 2013

Tales They Told Us. March 22 - May 12. “Tales They Told Us” is an exhibition open to artists exploring issues common in traditional and contemporary tales including parables, folklore, ghost stories, comic books, urban legends, tall tales, and even news stories.

Notions of the courageous hero(ine), the evil villain, deception, betrayal, gossip, magic, adventure, and everlasting hope are just a few ideas open for investigation. 10 a.m. - 4 p.m. Tues. - Fri.; 1 - 4 p.m. Sat. - Sun. Lexington Art League, 209 Castlewood Dr. www.lexingtonartleague.org.

LITERATURE & FILM One World Film Festival: “Edie and Thea: A Very Long Engagement.” March 3. This documentary follows two soul mates whose love begins with an instant magnetic attraction and lasts 42 years – but like the great love stories of liter ature and lore, Edie and Thea’s story is one of forbidden love. Shortly after they meet in New York’s West Village in the early 1960s, they become “engaged,” though the idea of a civil marriage for gay and lesbian couples was unthinkable at the time and would not come to pass for another four decades .

Screenings at 2 and 4 p.m. Lexington Public Library Central Library Theater, 140 E. Main St. www.oneworldfilmfestival.org.

One World Film Festival: “We Were Here.”

March 7. “We Were Here” documents the coming of what was called the “Gay Plague” in the early 1980s, illuminating the profound personal and community issues raised by the AIDS epidemic, as well as the broad political and social upheavals it unleashed. The first doc-

umentary to take a deep and reflective look back at the arrival and impact of AIDS in San Francisco, the film explores how the city’s inhabitants were affected by, and how they responded to, that calamitous epidemic.

5 p.m. Kentucky Theater, 216 E. Main St. www.oneworldfilmfestival.org.

Teen Howl Poetry Series. March 7. Hosts Elizabeth Beck and Jay McCoy present an open mic opportunity for the under-21 crowd to read or perform their own work. Each month, several featured performers will cap off the evening; an open mic will be available as well. 6 p.m. Morris Book Shop, 882 E. High Street. (859) 276-0494.

One World Film Festival: “Harvest of Empire.” March 10. Based on the ground-breaking book by award-winning journalist Juan González, “Harvest of Empire” takes an unflinching look at the role that U.S. economic and military interests played in triggering an unprecedented w ave of migration that is transforming our nation’s cultural and economic landscape. 2 p.m. Lexington Public Library Central Library Theater, 140 E. Main St. www.oneworldfilmfestival.org.

Wes Berry Reading. March 14. The barbecue aficionado and English professor Wes Berry will sign from his new book “The Kentucky Barbecue Book.” 5:30 p.m. Morris Book Shop, 882 E. High St. www.morrisbookshop.com.

Holly Goddard Jones Reading. March 15. The Kentucky native and author of the 2009 short story collection “Girl Trouble” returns to Morris Book Shop to

sign her debut novel, “The Next Time You See Me,” about a colorful local woman who disappears from a small town and stirs up the residents she leaves behind.

6 p.m. Morris Book Shop, 882 E. High St. www.morrisbookshop.com.

Albert W. A. Schmid and Michael R. Veach: “The Old Fashioned.” March 30. “The Old Fashioned: An Essential Guide to the Original Whiskey Cocktail and Kentucky Bourbon Whiskey” explores the history of the Old Fashioned, detailing the cocktail’s surprising influence. 6 p.m. Joseph-Beth Booksellers, 161 Lexington Green Cir. #B. www.josephbeth.com.

HEALTH & FITNESS Cardinal Hill’s Run for the Hill. March 9.

Cardinal Hill’s annual Run for the Hill includes a 5K, Kids Race and 1-Mile Fun Run/Walk/Roll. 8 a.m.

Keeneland, 4201 Versailles Rd. (859) 254-5701. www.getmeregistered.com/runforthehill.

Run it! Walk it! Cure it! March 16. The race begins near the Keeneland barns and winds through the complex. The course is open but there will be plenty of volunteers to help guide you and k eep you safe.

The race, hosted by FCPS All Together for a Cure, benefits the American Cancer Society Relay for Life. 9 a.m.

Keeneland, 4201 Versailles Rd. (859) 381-4169.

Shamrock Shuffle. March 16. The 7th Annual Shamrock Shuffle 3K is a fun, family road race benefiting Lexington Habitat for Humanity. Run, walk or shuffle through downtown Lexington for a number of awards and prizes. Proceeds from the Shamrock Shuffle

chevy chaser magazine march 2013

3K will help low-income families achieve affordable homeownership. 8 a.m. (859) 252-2224, ext. 109. www.shamrockshuffle3k.com.

CLASSES & WORKSHOPS Humor Writing with Patsi Trollinger. March 9.

This workshop will explore ways that humor can become an effective tool for telling many types of stories, including selections that run the full gamut from comedy to tragedy. 10 a.m. Carnegie Center, 251 W. 2nd St. (859) 254-4175.

Introduction to Fiction Writing. Wednesdays, March 13 - April 17. Writer Randi Ewing will help students explore fundamentals like character, point of view and tension through in-class writing exercises and review of contemporary writers. Offered in collaboration with the Carnegie Center for Liter acy and Learning and Joseph-Beth Booksellers. 6 - 7 p.m. Joseph-Beth Booksellers, 161 Lexington Green. (859) 273- 2911.

Successful Home Vegetable Gardening. March 14. Dr. Rick Durham, UK Extension Professor of Horticulture and Kentucky Extension Master Gardener Coordinator, will share information regarding home vegetable gardening, including gardening in containers and raised beds. Participants will be given the Home Vegetable Gardening in Kentucky Extension publication and other related information. Pre-registration is required. 3 p.m. The Arboretum, 500 Alumni Dr. (859) 257-6955.

Grantwriting. March 15. Learn the basics about grant research, how to write a grant, what to include

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in the proposal and project budgets, and more. Led by Jennifer Mattox, Carnegie Center Development Director, this class is geared toward grantwriting for non-profit organizations and artists. Fee includes lunch from Whole Foods Market. 12 p.m. Carnegie Center, 251 W. 2nd St. (859) 254-4175.

Bookbinding 2 with Alex Brooks. March 16.

Participants will learn more complicated bookbinding techniques for making case-bound books. Each participant will make three to four hardcover books and learn the skills necessary to create similar books in their own home. Completion of Bookbinding 1 or previous experience binding books required. 12 p.m. Carnegie Center, 251 W. 2nd St. (859) 254-4175.

Quilters’ Day Out. March 16. Hosted by Quilters’ Guild of the Bluegrass, featuring classes, show-n-tells, guest speakers, door prizes and more. 10 a.m. - 3 p.m.

Fayette Co. Extension Office, 1140 Red Mile Pl. (859) 489-3586.

THEATRE & PERFORMANCE UK Opera Theatre: “The Marriage of Figaro.”

March 1 - 3. Award-winning singers from the University of Kentucky Opera Theatre present Mozart’s “The Marriage of Figaro,” the most popular opera in North America. Figaro is the Count’s valet, and the Count is plotting to bed Figaro’s bride-to-be, Susanna, maid to the Countess. Figaro, Susanna and the Countess foil the Count with the help of the love-struck page Cherubino in this comic romp set in the 18th century . Sung in Italian with English supertitles. 7:30 p.m. (and 2 p.m.

March 2) Lexington Opera House, 401 W. Short St. West Vine St. (859) 257-9331.

UK Theatre: “Gross Indecency: The Three Trials of Oscar Wilde.” March 2 – 3. Oscar Wilde led an enlightened existence as one of the most creative literary geniuses in 19th-century England; Moises Kaufman’s drama deftly weaves selections of court transcripts and personal documents that paint the story of a man who lived boldly in a time that tried him for the passion that made him unique. 7:30 p.m. Guignol Theatre, 465 Rose St. (859) 275-4929.

Celtic Nights. March 2. Celtic Nights is a unique show which features both the finest male and female voices of the Celtic world, showcased against a thundering backdrop of expert dancing and musicianship. In this glittering production, six of Ireland’s most prominent vocal talents are complimented by six of its most accomplished step dancers, creating an exhilarating picture of a proud people who dared to dream big and doggedly carved out a home in the New World. 7:30 p.m. Singletary Center for the Arts, 405 Rose St. (859) 257-1706.

Cincinnati Klezmer Project. March 3. An evening of traditional Jewish and Israeli folk music, including classic Klezmer melodies of the renowned musical group, The Cincinnati Klezmer Project. 7 p.m. Temple Adath Israel, 124 N. Ashland Ave. (859) 269-2979.

Leahy. March 4. Leahy, the musical powerhouse of eight brothers and sisters, is one of traditional music’s hottest groups. The Leahy story reads like a Hollywood movie – a large family raised without a television on a

farm in the small town of Lakefield, Ontario. The release of their first album in 1997 made them stars overnight and the band swept the Juno Awards (Canada’s Grammys), winning Best New Group, Best Country Group, and Best Instrumental Album. 8 p.m. EKU Center for the Arts, 521 Lancaster Ave. (859) 622-7294.

Studio Players: “Hound of the Baskervilles.”

March 7 - 24. A country house, a dead baronet, a curse, a dark moor, a missing boot, an anonymous warning, a litigious eccentric, a figure in the moonlight, ashes from a cigar, creeping fog, and a gigantic spectral hound – it’s a mystery that only Sherlock Holmes can solve .

Directed by Gary McCormick. 8 p.m. opening night, Fri. and Sat.; 2:30 p.m. Sun. Carriage House Theatre, 154 West Bell Ct. (859) 225-0370. www.studioplayers.org.

Festival of Choirs. March 9. Area choirs and The Lexington Singers join forces to present a selection of gospel music. 4 p.m. Shiloh Baptist Church, 237 E. 5th St. www.lexsing.org.

“The Addams Family.” March 15 - 17. “The Addams Family” is is a smash-hit musical comedy that brings the darkly delirious world of Gomez, Morticia, Uncle Fester, Wednesday, Pugsley and, of course, Lurch to spooky and spectacular life. 8 p.m. Fri.; 2 and 8 p.m.

Sat.; 2 p.m. and 7 p.m. Sun. Lexington Opera House, 430 West Vine St. (859) 233-4567.

Silk Road Ensemble with Yo-Yo Ma. March 21.

One of the most sought-after artists in the world, Ma has been featured on over 75 albums, won 16 Grammy Awards, and received the National Medal of the Arts. This will be his first Kentucky appearance in

more than five years.The Silk Road Ensemble has recorded five albums and performed to critical acclaim throughout Asia, Europe and North America. 8 p.m.

EKU Center for the Arts, 521 Lancaster Ave., Richmond. (859) 622-7294.

Golden Dragon Acrobats: Cirque Ziva. March 26. Cirque Ziva is a new world-class, fast fast-paced and technically innovative performance showcasing traditional Chinese acrobats, dance and costumes; ancient and contemporary music; and modern theatrical techniques. The renowned Golden Dragon Acrobats dazzle with feats of athleticism, heart-stopping stunts and the grace of their centuries-old art form. 8 p.m.

EKU Center for the Arts, 521 Lancaster Ave. Richmond.

(859) 622-7294.

NATURE Creatures of the Night. March 2. Join Luke Dodd, Ph.D. from the University of Kentucky, to learn more about the nocturnal creatures at the park, including bats and their insect prey. This free program is appropriate for the whole family. 11 a.m. McConnell Springs, 416 Rebmann Ln. (859) 225-4073.

Earth Skills: Fire. This program is geared toward youth 10 years and older. Participants will learn how to start a fire from scratch using a bow-drill and fire safety.

Leather gloves required. 11 a.m. McConnell Springs, 416 Rebmann Ln. (859) 225-4073.

Stargazing. March 9. View the night sky through telescopes provided by the Bluegrass Amateur Astronomy Club. Far from the city lights, Raven Run is an excellent

Bach Brandenburg Friday, March 22, 2013 | 7:30 pm Singletary Center for the Arts | Tickets: $25-60 Join Lexphil and guest conductor Chelsea Tipton, II lfor a program infused with Latin and Baroque influences from Bach and Handel to South America. Featuring guest artist Adrienne Danrich.

KICKED BACK CLASSICS: Orchestra Stars Thursday, March 21, 2013 | 7:00 pm | Downtown Arts Center Tickets: $15 Get up close and personal with members of LexPhil and guest conductor Chelsea Tipton, II as we learn about the talent behind the music. Tickets are available through the Downtown Arts Center by calling 859-225-0370. Box Office fees apply.

Sponsored by

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chevy chaser magazine march 2013

Operating Support

place to see planets, nebulae, galaxies and the Milky Way. 7 p.m. Raven Run Nature Sanctuary, 3990 Raven Run Way. (859) 272-6105.

EVENTS

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Kentucky Crafted: The Market. March 2 - 3. This annual event features more than 200 artists, musicians and artisanal food producers offering their finest work for sale to the public. 9 a.m. - 6 p.m. Sat.; 10 a.m. - 5 p.m. Sun. Lexington Convention Center, 430 W. Vine St. www.kycraft.ky.gov.

Train Show. March 2. Sponsored by the Train Collectors Association. There will be several operating layouts and many trains to see. Admission is $7, children under 12 are free with parents. 10 a.m. - 2 p.m.

Thoroughbred Center, 3380 Paris Pike. (859) 6197730.

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John Marshall Harlan Lecture. March 5. Paul Finkelman, national expert in American legal history, constitutional law, and race and the law, will present a lecture titled â&#x20AC;&#x153;But I Need Kentucky: Lincoln, Emancipation, and the Importance of the Bluegrass State.â&#x20AC;? Free and open to the public. 7:30 p.m.

Transylvania University William T. Young Campus Center, 300 N. Broadway. (859) 233-8120.

Bluegrass Trust Antiques & Garden Show.

March 7 - 10. This event of quality antiques, collectibles, garden displays, designer showcases and retail will feature keynote speakers John Carloftis, Laura Bohn, Christopher Hirsheimer and Melissa Hamilton, as well as a vintage car show, appraisal fair, and lectures. 10 a.m. 6 p.m. Fri. and Sat.; 11 a.m. - 5 p.m. Sun. Alltech Arena, 4089 Iron Works Pkwy. (859) 253-0362. www.bgtantiquesandgardenshow.org.

IdeaFestival Lexington. March 8. Founded in 2000 in Lexington, IdeaFestival is a celebration for the intellectually curious. Designed to bring leaders in technology, innovation, business, education, policy and the arts together to share a vision of creativity in the Bluegr ass region, this event is a convergence of local, creative minds, sharing the fruits of their labors, learning from extraordinary speakers, ambitious ideas and spreading the ideology of disruptive innovation. 8 a.m. - 3 p.m.

Locust Trace AgriScienceFarm, 3591 Leestown Rd. www.ideafestival.com.

Ms. Fix-It Fair. March 9. Presented by The Bluegrass Chapter of the National Association of Women in Construction, the Ms.Fix-It Fair will feature several 45minute classes throughout the day including basic plumbing and electrical repair, how to work with tile, drywall repairs, home weatherization, gardening, home decorating and much more. 8:30 a.m. - 3:30 p.m.

Spencerian College, 1575 Winchester Rd. 6th Annual Wine Barrel Tasting for the Springs. March 30. Participants travel on their own to their choice of 17 different participating wineries to sample wine ready for bottling. All proceeds go to support development and improvements at McConnell Springs.

11 a.m. - 5 p.m. McConnell Springs, 416 Rebmann Ln. (859) 272-0682. www.mcconnellsprings.org.

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Joel McHale at the Singletary Center. March 7.

A night of comedy for Kentucky students, faculty, staff and general public featuring actor and comedian Joel McHale, known as the host of â&#x20AC;&#x153;The Soupâ&#x20AC;? and for his role as Jeff Winger on the comedy series â&#x20AC;&#x153;Community.â&#x20AC;?

8 p.m. UK Singletary Center for the Arts, 405 Rose Street. (859) 257-8868.

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MIND • SPIRIT • BODY

Lexington Catholic High School Learning Differences Center Opening Fall 2013 College Preparatory Curriculum For Every Student s Four-Year Faith-Based Education s College Planning Services & On-Site College Planner s Average Class Size: 20 Students s Class of ‘12 earned $14,607,546 in Merit Scholarships s

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chevy chaser magazine march 2013

O B S E R V A T I O N S

Collins Enterprises

A Movie for Mature Taste L

RENOVATORS & REMODELERS OF FINE HOMES WITH A UNIQUE EMPHASIS ON KITCHENS, BATHS AND CREATIVE SPACES

BY HARRIETT ROSE | OBSERVATIONS COLUMNIST

ast week on the way into the Kentucky Theater, my group of cultural events and dining-out ladies met up with some seldom seen friends. They commented, among other things, on how much they enjoyed my columns and that I should keep writing. In response, I said that the next deadline was nearly upon me and I had nothing in mind to write about.

We all proceeded to our separate seats, but on the way out, we met the same couple. Their comment was, “Now, you have something to write about.”

And I do.

There have been a number of interesting looking movies this winter . When we go to the movies, we sit through the previews with various reactions. Some are: “let’s not bother with this” and “on us they shouldn’t count.” But this year we decided to see a few.

Among us, opinions vary.

One person will see only happy endings. None of us likes violence. Music matters to most of us. One’s sister -in-law owns a theater in Califor nia; she sees everything and sends her opinion, and the nominees for awards tease us into some bloopers. Afterwards, we discuss our opinions, and they dif fer too.

That day we saw “Quartet.” There were no dif ferences in opinion. It was a delightful, moving experience. The movie was produced in England where they make such good use of their aging actors, which we don’t in this country. T ake for example the casts of “Downton Abbey” and “Upstairs Downstairs,” whom we have taken into our lives as if they were family.

This story was about retired musicians who lived in a beautiful mansion, donated by a music lover who cared about what happens to artists when their careers are over. The cast included Maggie Smith (whom everybody knows) and some equally talented actors unknown to most of us.

The movie was rated R to my surprise. I was aware of some naughty but frequently heard words and a couple of references to past af fairs, but it was an Rrating which nobody alive today would assign it.

What I want to mention especially was the sensitive treatment it paid to the formerly famous and appreciated stars whose days of per forming were over, who could talk of their having taken 12 or 14 curtain calls in for mer times and sigh over the loss of fame. In the course of events, they had a concert to raise funds so their lifestyle could be maintained. To see their faces in reaction to the applause, which had been obviously their drug of choice, was emotionally stirring to the whole audience. Our group contained a for mer concert pianist who no longer plays and two singers who no longer sing, so we reacted especially to that, but the movie also treated symptoms of many of the aging experience – failing memories, trips to the bedroom in the night, loss of hearing, vision and balance.

While I was writing this, a young friend (yes, I have some) called to thank me for recommending this movie. She and her husband loved it as we did, and she said they would have missed it, but for my raving.

It may not stay here very long, but in this day of reruns, look for it and remember that I said it was a wonder ful way to spend an evening. I’ll be doing that too.

“Creating Mutually Beneficial Relationships” delivering quality and professional renovations by communicating, planning, leading, implementing and detailing while maintaining the patience of job.

For Consultations and Estimates Call John W. Collins phone 859-552-3383• fax 866-269-0428 RenovatorCraftsman@gmail.com

Harriett Rose

is a native Lexingtonian, a retired psychologist, and an avid bridge and Scrabble player.

She can be reached by e-mail at harriett77@yahoo .com.

chevy chaser magazine march 2013

49

Pete’s Properties Real Estate Transactions in 40502, 40503

227 Queensway Dr., $300,000 513 Chinoe Rd., $300,000

40502 312 Culpepper Rd., $482,500 2128 Lakeside Ct., $435,000 2036 Blairmore Rd., $377,500 1471 Tates Creek Rd., $375,000 1045 Fontaine Rd., $375,000 485 Hart Rd., $370,000 862 Rebecca Dr., $370,000

105 Romany Rd., $265,000 3130 Montavesta Rd., $255,000 190 Louisiana Ave., $237,600 700 Albany Rd., $208,000 1241 Tishoff Dr., $202,000 1105 Pepperhill Cir., $166,650 209 Lincoln Ave., $152,500

121 McDowell Rd., $370,000

40503

428 Lakeshore Dr., $337,000

428 Greenbriar Rd., $225,000

1481 Tates Creek Rd., $330,000

118 Shady Ln., $209,000

419 Kingswood, $325,000

2374 Randolph Ct., $200,000

327 Chinoe Rd., $325,000

233 Barberry Ln., $190,000

418 Kingswood, $311,000

336 E. Lowry Ln., $115,000

Arm’s length residential sales for this magazine’s distribution area for the month of January 2013. Information compiled by Fayette County Property Valuation Administer David O’Neill.

For more information on any of these properties, or others, please visit www.fayette-pva.com.

TOP-SELLING PROPERTY 312 Culpepper Road

$482,500

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Paige Good 621-3562 $282,500

Potential for your dream home in this 40502 location! Excellent floor plan needs your updates. 4BR/2.5BA ranch on double lot & unfinished bsmt for more room.

More at www.GwenMathews.com • 608-3471 $295,900

2436 Astarita Way Beautiful 1.5 story residence, model perfect with hwd flrs, coffered ceilings, covered back porch, granite in spacious eat-in kitchen, sitting room in 1st flr master, bonus room on 2nd level. 4BR/3BA 2935 sq ft Whitney Durham 983-9500 $359,900

EW E N RIC P

4612 Walnut Creek Dr. This new townhome offers a spacious screened in porch with a lush park view, $70,000 in upgrades, wet bar, 1st floor master suite w/granite, stone FP and dream décor, 4BR.2.5BA 2940 sq ft.

Whitney Durham 983-9500 $448,000

201 Legacy Dr.

1004 Cooper Dr.

315 Eagle Dr.

Beautiful 1.5 story Jessamine Co. residence with hwd flrs, coffered ceilings, covered back porch, granite in spacious eat in kitchen, sitting room in 1st flr master, bonus room on 2nd level and much more!

Whitney Durham 983-9500 $645,000

Exquisite Remodel in Chevy Chase. Private drive, 3-car attach gar., 21st century Master suite, kitch open to FR, back patio w/pergola, plantings & private court yard. Looking for spectacular? Look no further.

Whitney Durham 983-9500 $779,000

Just completed! Daniel Adkins Designs estate on premier 1 acre golf course lot w/artisan stonework, exotic marble, porcelain tile & spacious rooms.

Old World design at its finest. 4BR, 3.5BA, 5380 sq ft.

Whitney Durham 983-9500 $844,000

Representing Fine Homes in ALL Price Ranges ©MMIX Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Dacha Near Moscow, used with permission. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates LLC. An Equal Opportunity Company. Equal Housing Opportunity . Each Office is Independently Owned and Operated.

Bluegrass

Sotheby’s INTERNATIONAL REALTY

155 Old Georgetown St. #103 | $139,000

524 Elm Tree Ln. | $149,000

320 Richmond Ave. | $149,000

101 S Hanover Ave #8M | $199,000

838 Euclid Ave. #506 | $285,000

One BR condominium in Artek Lofts! This mixed-use urban development is located downtown within the Western Suburbs Historic District. Artfully combining innovative architecture with sensitive urban planning the Artek lofts are sophisticated and sleek. Interiors feature open floor plans, contemporary cabinetry, polished concrete floors, and high efficiency heating/cooling.

Fully renovated first level of this great downtown home featuring hardwood floors, new windows, new HVAC and electric with 2 BR and 1 full BA. Second level needs some TLC but could be renovated and leased out, or incorporated into the first floor and used as a single family home. Large backyard is partially fenced.

Great front porch! Walk to Transylvania and downtown Lexington!

Large, double lot with adorable, recently renovated bungalow!

Featuring 2BRs, 1 full BA, bamboo flooring, open floor plan with new kitchen, granite countertops and stainless appliances!

Extra large garage has space for storage or workshop!

Conveniently located near downtown, Ashland Park and University of KY!

Nicely remodeled 2 BR, 2 BA located on the 8th floor with views of South Hanover Ave Features an open floor plan with an expanded living area, new appliances and kitchen countertops, lovely moldings and refinished floors. HVAC and windows have been replaced. Rooftop terrace overlooks downtown and Ashland Park. Walk or catch the trolley to Chevy Chase or downtown!!

Penthouse level condo located in Chevy Chase neighborhood!

Beautifully decorated 2 BR, 2 full BA features hardwood floors, fireplace, kitchen with granite countertops and a patio that overlooks Chevy Chase and Ashland Park! Parking is located in the attached garage. Condo fee includes garage, secured parking and storage area. Walk to great restaurants and shopping!!

172 Woodland Ave. | $330,000

132 S Ashland Ave. #3 | $349,000

525 W. Main St. #515 | $349,000

527 Laketower Dr. #101 | $595,000

515 S. Mill St. | $795,000

Beautifully renovated historic property conveniently located in the Woodland Park neighborhood. Features include intricate woodwork, hardwood floors, handmade cherry cabinetry and stainless appliances in a spacious kitchen, first floor master BR and large great room on the second level. Walk to shopping, restaurants, Chevy Chase, University of KY or downtown!

Beautifully appointed condominium in Ashland Park features 9 foot ceilings, 2180 square feet all on one level. 2 large bedrooms, 2 1/2 baths, dining room with wet bar, sunroom and carport.

Owner will also lease or consider lease/option. Conveniently located to downtown Lexington and the University of KY. Available for lease at $1650/month

A 5th floor penthouse, the perfect spot for a weekend getaway!

Located downtown across from Rupp Arena, this 1 BR, 1.5 BA condominium has a custom hard loft floor plan and interior design done by Karen Cox Interiors. Hardwood floors and high ceilings, this corner unit has a wrap around patio with views in all directions! Must see — there are far too many amenities to list!

Proposed construction to be completed 2013! The Harbour at Lakewood offers a private gated lake community with gorgeous views of the lake. Open floor plans and all brick construction.

Hardwood flooring throughout the first level, optional elevators, kitchens w/ maple cabinets, granite countertops and stainless appliances. Customize your floor plan to suit your needs.

The perfect blend of historic with elite scale modern amenities.

Built in 1838, the house sports elevated ceilings, some original floors and multiple fireplaces. Lovingly and beautifully renovated.

3 BR and 2 1/2 BA. Master BR has large walk-in closet and juliette balcony. First floor BR with bath. Built in library, house wide sound system and security system. Private, fenced yard.

Becky Reinhold, Principal Broker

cell 859.338.1838 • office 859.268.0099 • www.bgsir.com • becky@bgsir.com chevy chaser magazine march 2013

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