Chevy Chaser Magazine March 2014

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©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.

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“Selling Lexington’s finest homes to Lexington’s finest home owners”

Bluegrass

Sotheby’s INTERNATIONAL REALTY

We were hungry

Each Day is Precious...

A letter from Smiley Pete Publisher Chuck Creacy

A

s you can see, this issue of Chevy Chaser Magazine is a distinct departure from our normal fare. It may be more correct to say “we were bored.” And since we’re creative types here at Smiley Pete Publishing, we decided to shake things up. This month we’ve turned our pens and lenses toward one of our favorite subjects: food. We’ve been inspired by Kentucky chefs and makers, local cookbooks, foodie bloggers, food stories, aromas, and sweet and savory local flavors. Celebrating our region’s culinary delights, we have put together a Southsider that is filled with ideas, recipes and fun stuff to try at home.

While creating this issue, I admit I got a little a little hungry and a lot nostalgic. I wanted to turn the clock back 30 years to my childhood in rural America. I wanted another chance to learn from my parents, aunts and uncles, and grandparents the subtleties of cooking and canning and pickling. I remembered my uncle’s country hams, which we used to get for Christmas. I had no idea the effort and time they required. I remember plowing the soil in the truck garden we tended with three other families –– that first meal using the freshpicked produce. We shared the fruits of our labor. I remember the smell of the feed store. I thought about the chickens we raised, from baby chicks to the soup pot. I remember the harvest, and the church potlucks. That food and those people were some of the best in my life. We were truly blessed.

I’m a Gen X child of the ’70’s and teen of the ’80’s. I thought then that we raised our own food because we were backward, and country, and poor. Being country simply wasn’t cool. 4-H and Future Farmers of America weren’t cool either. Miami Vice and MTV were cool; so was leaving that small town behind for college educations, dorm rooms, microwave meals, and pizza delivery. I forgot my food heritage.

Today, I realize that my family didn’t eat farm fresh and homegrown food when I was a child because we were backward, country and poor. We did it because it was

good, healthy food that tasted great, made us strong, and connected us to our community. Farmers and gardeners have always known this, and in that light, it seems country has always been cool. The best food doesn’t come from a box or golden arches or the freezer aisle. The best, healthiest food comes fresh from gardens and local farms, and people you know.

These days, traditional American Southern foods are all the rage in network TV shows, books, magazines and food blogs. Even the New York Times has recognized and celebrated the Southern Food movement and its champions. This is wonderful news for us, because Kentucky enjoys an unmatched bounty. Much of the buzz is a result of the efforts of the Southern Foodways Alliance, which has gone to great lengths to document and preserve the rich agricultural heritage that is our own.

They record and share the culture of the South as it is told through what we eat and drink –– the very basics that we often take for granted but that define us a people.

With this issue we got our hands dirty. We made some real food. It’s been a cold winter; and in its last throes, Rona Roberts created a timeless meal menu that is sure to warm hearts and please friends. We learned new techniques in food preparation and preservation, and filled our minds with daydreams of garden plots and crops of herbs, lettuces, tomatoes, melons, and next fall’s pickles and preserves. We hope we can inspire you to make a big ol’ mess in your designer kitchen and experiment, taste and share with those you love.

You can find news, calendars and neighborhood information in our weekly email newsletter and online at www.southsidermagazine.com.

Sign up for our email newsletter this month on the site and you could win a signed copy of Chef Ed Lee’s bestseller, “Smoke and Pickles: Recipes From a New American South.”

Chevy Chaser Magazine has had a few different looks in its 16-year history. We hope you enjoy this one. Let us know what you think by emailing: info@smileypete.com. cc

Smiles by White, Greer & Maggard Carly

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march 2014 chevy chaser magazine | 3

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chevy chaser magazine

c o n t e n t s

March 2014

PUBLISHERS Chris Eddie chris@smileypete.com Chuck Creacy chuck@smileypete.com MANAGING EDITOR Saraya Brewer saraya@smileypete.com COPY EDITOR Rena Baer ART DIRECTOR

Shine on Vine

New boutique reinstates the ‘jewelry shopping experience’ page 6

Pop Culture Collision Freaks and geeks unite at third annual Lexington Toy & Comic Convention page 8

Practices in Preservation

Canning, curing, smoking and pickling: Revisiting traditional food preservation methods page 11

American Southern

Sitting down with Ed Lee, Kentucky’s master of smoke and pickles page 20

Drink of the Month Kentucky Bourbon Mary

Drew Purcell drew@smileypete.com DIRECTOR OF EVENTS AND SPONSORSHIPS Robbie Morgan rmorgan@smileypete.com ACCOUNT EXECUTIVES Linda Hinchcliffe linda@smileypete.com Steve O’Bryan steve@smileypete.com Ann Staton ann@smileypete.com Amy Eddie amy@smileypete.com Carmen Hemesath carmen@smileypete.com ADMINISTRATIVE

Daniel J. Steckler DMD Board Certified Pediatric Dentist

www.kykidsdentist.com 859.278.6009 DENTISTRY 2505 Larkin Rd., Ste. 201 Lexington, KY 40503

BABY ORAL HEALTH PROGRAM

Sheli Mays sheli@smileypete.com CONTRIBUTORS Abby Laub Rona Roberts Theresa Stanley Esther Zunker

Another fine publication from CHACO ZX/2 YAMPA

OLUKAI WOMENS OHANA

page 23

Sorghum Seven Ways

Rona Roberts walks us through a Timeless Kentucky Meal page 24

Let’s Get Digital

Lexington Art League’s Luminosity illuminates New Media artist Valerie Fuchs page 34

Publishers of Chevy Chaser & Southsider Magazines and Business Lexington

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434 Old Vine Street Lexington, KY 40507 859-266-6537 fax: 859-255-0672 www.smileypete.com

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Observations

Harriett Rose on the evolution of ‘a wife’s duty’ in the kitchen page 45

Real Estate page 46

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For licensing and reprints of Southsider content, contact Wright’s Reprints at 877-652-5295.

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With her recently opened Vine Street jewelry boutique Shine, shop owner Macon Brown hopes to reinvigorate the "jewelry shopping experience," with intimate customer service and collections that are both accessible and exceptional.

PHOTO BY MICK JEFFRIES

shine on

Jewelry boutique focuses on progressive, fashion forward collections that stand the test of time

BY SARAYA BREWER CHEVY CHASER MAGAZINE

J

ust in time for jewelry’s favorite national holiday, independent jewelry boutique Shine opened its doors to the public on February 14, inside the new mixed-use facility Mix on Vine.

The shop, a partnership between Lexington native Macon Brown and Mix on Vine owner Karen Piazza, focuses on affordable, stylish and unique jew-

6 | chevy chaser magazine march 2014

elry –– pieces that are sophisticated and special while remaining accessible.

Brown says that most of Shine’s inventory ranges between $10 and $300, with an average price point of about $50; she adds that it was important to her to include “something everyone can afford to walk away with.”

“I’m trying to be really conscientious of price point,” Brown said, adding that while the trendier items are priced to sell, they are all of the highest

quality she could find.

“The handful of bigger ticket items, I believe, transcend trend,” she added.

A Lexington native, Brown spent a decade in New York City, where she got a fashion degree from Parsons The New School of Design; she also worked beside a variety of notable stylists and interior designers in that city, as well as in Los Angeles, including Michael Kors and Bettina Duncan at Fred Segal.

In the months leading up to the

“Jewelry is special –– it’s close to you, you hand it down, you give it as a gift to someone you love.

It’s a purchase that condones a certain intimacy.”

Macon Brown, owner of Shine

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Jewelry collections represented at Shine include Meg C., Vanessa Mooney, Luv AJ, Jenny Bird, Maria Black and more.

store’s opening, Brown spent lots of time researching jewelry collections–– not just looking for pieces that she loved, but for lines that aren’t carried elsewhere in town and would appeal to a wide range of Lexington women.

“I tried to focus on great basics, coupled with special pieces that are staples for the long haul,” she added.

At Shine, details that include elegant layered chains, clean geometric shapes and dainty spikes take precedence over traditional precious and semi-precious stones, with the store’s overall aesthetic echoing its collections: equal parts funky and luxe. Instead of traditional countertop display cases, inventory is displayed on mannequin

hands and in delicate beveled glass cases; vintage mirrors, filigree treasure boxes, hanging terrariums and other well-thought-out details add to the visual interest and coziness of the shop.

All of these elements contribute to the overall “jewelry shopping experience” that Brown hopes to achieve –– an experience Brown feels should be a special one.

“My concept was to create a retail experience that actually envokes some emotion,” she said. “Jewelry is special –– it's close to you, you hand it down, you give it as a gift to someone you love, or you treat yourself.”

“It’s a purchase that condones a certain intimacy,” she added. cc

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Pop Culture Collision Freaks, geeks and celebrities come together as Lexington Toy & ComicCon enters its third year

BY SARAYA BREWER CHEVY CHASER MAGAZINE

W

hen longtime toy collector Jarrod Greer’s pitch for hosting a comic and toy convention at the Lexington Convention Center was accepted, he admits he had no idea how the event would go.

“I don’t want to say I didn’t think it would work, because I always thought it would,” Greer said. “I just didn’t think it would work this well.”

The first Lexington Toy & Comic Convention in 2012 was a one-day event that saw about 4,000 attendees walk through the doors; last year’s event more than doubled that attendance. This year’s convention is poised to be the largest event the convention center will host all year, with a projected 15,000-plus attendees from more than 20 states and several countries expected to attend.

“The work Jarrod has done with this event is astounding,” said Joe Fields, director of convention sales at the Lexington Center. “On top of having a substantial economic impact on hotels and restaurants, ComicCon brings an incredible amount of energy, fun and excitement to downtown Lexington.”

Lexington ComicCon is more or less a labor of love for Greer and his wife, Jaime, who live in Flatwoods, Ky., where Jarrod works full time for a machine and welding fabrication shop.

The couple organizes the festival in their spare time, primarily through email. Greer laughingly admits to being a “horrible micromanager” when it comes to managing the event but adds that having his hand in virtually every detail of the event might be why it has done so well: At press time, the LexingtonComicCon Facebook page had gained more than 15,000 “likes” since 2013’s event, quickly nearing 20,000 fans, with no sign of slowing down.

If the fast-growing interest in his “pet project” continues at this rate, it is Jarrod’s hope that he and Jaime will eventually be able to relocate to Lexington to focus on the event full time.

“Last year I told my wife if we broke 10,000 people through the door, then I was going to make this my fulltime job,” he said.

8 | chevy chaser magazine march 2014

What to expect MEDIA GUESTS More than 60 celebrity guests –– including “Star Trek” stars William Shatner and George Takei, Melissa McBride from “The Walking Dead” and original Pink Power Ranger Amy Jo Johnson –– will conduct Q&As, panel discussions, SHATNER photo shoots and meet-and-greets with attendees throughout the weekend.

VENDORS AND EXHIBITORS The Regency Ballroom will host more than 200 booths that feature a blend of local, regional and national artists, and collectors and vendors of almost every type of comic, toy and game imaginable.

TAKEI

MCBRIDE

COSPLAY Short for “costume play,” CosPlay –– a subculture that involves elaborate handmade costuming –– is a “major aspect” of Lexington ComicCon, according to organizer Jarred Greer. This year’s event features a Saturday afternoon costume contest with $2,000 worth of prizes.

More details and pre-registration instructions are available at the event’s website.

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

Andrew Heath

Kenn Minter

Jay Myers

Justin Stewart

Sara Turner

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

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

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

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

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

“We got 9,948 people through the door, so it wasn’ t even open to discussion,” he added with a laugh.

While Jarrod isn’t imposing an ultimatum on himself and the event this year, the Greers are excited to see how the event shakes out. They like to emphasize the diversity and “unbelievable

cross section” of the ComicCon community –– kids, teenagers and adults of all ages enjoy the event, and an ever-increasing number of women have become a growing force in the demographic.

“We get everything from little kids who are into toys and comic books and movies up to 60-year-old men who are

COMING SOON

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

Lexington Comic & Toy Convention March 15-16, 2014 Lexington Convention Center 10 a.m. - 6 p.m. Saturday 10 a.m. - 4 p.m. Sunday www.lexingtoncomiccon.com

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

T

he American South is experiencing a trend in crafting and preserving traditional foodways.

Preserving each season’s best at the height of freshness and bounty is deeply rooted in Southern tradition. While a necessity in agrarian societies a century ago, food preservation methods of yore allow today’s chefs to maximize the abundance of community-supported agriculture shares, farmers’ market and backyard garden goods. Additionally, the trend and demand for more healthful and less processed food has influenced the palate of restaurant chefs and is boosting the trend of artisanal, small-batch entrepreneurs.

Canning, curing, pickling and smoking are all traditions once passed on with prize-winning recipes and a salt box. Restaurant chefs have taken on the challenge of learning these traditional methods to turn out fare on some of the finest dining plates across America while creating a cornerstone for their menus.

As you’ll see on the following pages, the mysterious methods can also be scaled down with simple recipes and attained in the modern home kitchen.

Read on to discover –– or rediscover –– these time-tested, DIY methods for preserving your garden bounty.

CONTENTS: CANNING SMOKING CURING PICKLING ED LEE:

12 PAGE 13 PAGE 16 PAGE 18 PAGE 20 PAGE

KENTUCKY’S

MASTER OF SMOKE AND PICKLES

DRINK OF THE MONTH KENTUCKY BOURBON MARY

PAGE

23

canning

BY THERESA STANLEY

L

ocated at the intersection of campus and downtown, local eatery Sav’s Grill serves traditional West African dishes to an increasingly epicurious Lexington market. The restaurant’s owner, Mamadou “Sav” Savane, adds heat and depth of flavor to plates and stews with his Guinea family habanero sauce, a recipe that traveled with him as he moved to America with his wife, Rachel.

At the South Limestone cafè, spice-hungry patrons request extra drops of Sav’s signature sauce on their plate and to go. The sauce is unique because of what is missing – – it contains no vinegar filler, making it a nearly pure product. Until last year, Sav sold the sauce over the counter in ramekins to loyal customers. Request for the product became so great that he finally created a backyard garden specifically to grow his own habanero plants, which he sources from long-running local greenhouse Michler’s. One of his customers, University of Kentucky College of Agriculture Extension professor Lee Meyer, fortuitously suggested that Sav bottle the product for the local grocery market.

With direction from the Food Systems Innovation Center at UK, Rachel took a canning class and gained certification to bottle their popular menu item for shelf stability. Last summer, Sav’s Piment Habanero Sauce received an approved nutrition label and began bottling for the grocery and online markets.

The sauce can be bought at the restaurant, online (savsgrill.com) and at Good Foods Co-Op on Southland Drive.

DIY Canning Donate time, take a class or cater your own canning adventure Tomatoes, green beans and beets, oh my!

For backyard gardens there can be a tipping point in success. What to do with the bounty? Canning is making a comeback. The detailed process offers possibilities to create shelf-stable products that can be used year round.

For a hands-on experience, the University of Kentucky Cooperative Extension offers classes in canning, which typically fill up rather quickly; the next opportunity to learn the method with this office is June 19. The organization has also created and posted a guide called “Principles of Home Canning,” on its website for the eager and adventurous DIY experience.

While neighbors, family and friends are typical beneficiaries of super ripe goodies, a trend in donating garden surplus to local food-based non-profits is also making waves. For example, Faith Feeds gleans and preserves ripe products to assist folks needing access to fresh food. The organization also hosts preservation events at a local church, to save the seasonal harvest for future donation.

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

12 | chevy chaser magazine march 2014

smoking With smoking, low and slow is the order of the day

BY ESTHER ZUNKER

T

he ancient practice of smoking has seen a resurgence of sorts, topping several food trend lists in popular “foodie” magazines and blogs in recent years. In 2013, Bon Appétit joked that this Top 25 food trend was “a reason to disable your smoke detector.”

In Lexington, the success of that modern resurgence is alive at the new Jefferson Street establishment County Club Smoked Meats. At the helm is chef and partner Johnny Shipley, who is committed to “exploring and expanding the American tradition of smoking meats using hardwoods and low temperatures.” County Club is not a barbecue restaurant in the traditional sense. It’s something different.

Shipley isn’t quite sure when this modern fascination took off in North America.

“It might tie into the new Southern cuisine, and it’s just riding right along with the championing of Southern foods,” he said. “Smoking creates big flavors, and I think people are looking for that.”

With a sense of culinary adventure and a willingness to experiment, anyone can add the deep smoky flavors to about anything: salts, spices, nuts, grains for home brewed beer, fruits, vegetables, oils, eggs, meat, fish and even shellfish.

“We also goofed around with some smoked mussels the other day, and they turned out really great,” Shipley said.

The most distinct differences between smoking and grilling meats are time and temperature. Grilling can take just minutes, as juices are quickly sealed in the meat, while smoking takes hours, sometimes even days.

“With grilling, you generally use hot coals, and then your meat or vegetable goes on a grate directly above your hot coals,” said Shipley. “It’s a very quick process.”

In meat smoking, however, lower temperatures –– SHIPLEY around 200 to 225 degrees –– are required for much longer periods. Shipley uses white oak wood for his smoky flavors the majority of the time but has also experimented with grape vines and bourbon-barrel staves.

At County Club, smoked vegetables also play a major role on the menu, from the smoked garlic in the restaurant’s gruyere macaroni and cheese to the smoked portobello mushrooms on its cheeseburger.

“Smoking vegetables makes them into components of the South,” Shipley explained. “It completely changes a vegetable’s dynamic with that element of smoke.”

In general, vegetables require a much shorter time than meats in the smoker — most are finished in 30 to 45 minutes.

“You’re not breaking down any proteins; you’re just trying to adhere to the flavor of the smoke,” Shipley explained.

At County Club, preparing both meats and vegetables for the smoker is a relatively quick process; Shipley says he just rubs them with salt, pepper and occasionally some olive oil. It’s the smoking that takes time.

The restaurant prides itself on smoking responsibly raised Kentucky cow, hog, sheep, goat, and chicken; in the near future, Shipley hopes to add both rabbit and legs of lamb to the menu.

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march 2014 chevy chaser magazine | 13

County Club’s brined duck breast, rubbed then smoked to achieve a crispy skin and juicy center.

Brined and smoked duck breast sliced into pastrami for a chef’s charcuterie board, served with accoutrements.

Sriracha smoked chicken wings topped with scallions. County Club’s house-smoked sauces, of varying degrees of heat, are served on side.

Comfort food and vegetarian fare can be found on the rotating daily a la carte menu at County Club.

14 | chevy chaser magazine march 2014

DIY Smoked Ribs

E * FReE r Kit!

BY CHUCK CREACY

Starnty size Egg purilcsh.ase.

What you’ll need: • A backyard smoker: a cabinet, egg, or offset smoker grill will do • 6 cups of pecan smoker chips (I hand chop them with a hatchet and soak them in water for at least 30 minutes) • aluminum foil • spray bottle • 8 pounds of pork ribs This perfect rub for ribs is a variation on one found in Mark Bitman’s “How to Cook Everything,” and is portioned for 8 pounds of baby back ribs. If you eat, you should own this book and its companion “How to Cook Everything Vegetarian.”

Rub: • 1¼ tablespoons of Kosher salt • 2 tablespoons of granular sugar • 1 tablespoon ground cumin • 1 tablespoon freshly ground black pepper (if you don’t have a grinder or a spice mill, get one. This is important.)

• 1 tablespoon chili powder • 2 tablespoons paprika Trim the ribs, cut off the skirt, square things up if it needs it. Not sure how to prep ribs? BBQ with Franklin on YouTube is a great resource.

Rinse the ribs, and place in a large pan. You should attempt to peel away the fatty membrane from the underside. Use your chef’s knife to get it started and peel it back. Hold on to it with a dry paper towel and pull; I have never had any luck with this time-consuming step. Instead, I get frustrated and end up scoring it deeply in a crisscross pattern. Either way, as far as I can tell, it has little effect on the final outcome.

Mix the rub ingredients well in a bowl and apply the dry rub to the ribs in the pan. Coat them thoroughly and heavily –– top, bottom and all of the edges. Let them rest for a while.

Start the smoker at about 212 degrees, never hotter that 225. Low and slow is the order of the day. Add 4 cups of the wood chips to the smoke tray and fill the water pan. Make sure your spray bottle is full of clean water; some people use apple cider vinegar or apple juice.

As things are warming up, put the ribs in the smoker meat side up. If you’re using a grill smoker with an offset firebox, place the thicker end toward the heat. Eight pounds should fit on a cou-

a r deta *With ore fo See st /31/14 3 s Expire

Ultimate for Backyard Smoking!

ple of shelves of your average cabinet smoker. Don’t crowd them.

You should get smoke pretty quickly, and the key is to make sure you don’t choke the fire and produce too much “dirty” smoke. Billowing clouds of white smoke are not ideal. Open up the vents and get some airflow. Smoke should be thin, relatively opaque, and full of moisture.

Once you have your airflow set and things are looking good, crack open a beer and leave things alone. Don’t over think it, and don’t peek. There’s a certain Zen to smoking meat. Just let it become what it will be. Keep the smoker closed. This is where most beginners go wrong. There is a simple saying that will help you, “If you’re looking, you aren’t cooking.” You can twang it up if that doesn’t sound Southern enough to suit you, but it’s true.

Keep an eye on the temperature and make sure it stays somewhere between 212 and 225 degrees, never hotter.

If you’d like, add some more wood chips after an hour or so.

Smoke for two hours. Open the smoker, if you use sauce, now’s the time to put it on. Spray the ribs with some moisture.

Give your sauce 15 minutes with the smoker door closed again. This time, use a towel to move the ribs onto a large sheet of foil. Give them a good spray of moisture and wrap them up tight, sealing in the moisture. Place them back in the smoker, meat side down. Maintain a temperature of 225 for another two hours to finish.

When done, ribs should break apart easily. The meat should be tender and pulled back away from the ends of the bone.

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Saltbox curing at home Ham can be cured in two ways: the bag cure and saltbox method. The Kentucky 4-H Program Country Ham Project, which can be found online, details both traditions.

While the bag cure is typical with commercial purveyors, the saltbox method, which follows, is more of a home cure. A treasure trunk, beverage cooler or any well-drained container can be used as a saltbox.

Purchase a butcher-prepared “green” ham (fresh and uncured).

Create cure rub mixture using salt, brown sugar, black pepper and red pepper. Standard formula: 10 pounds of cure per 100 pounds of ham, with a 70 to 80 percent salt consistency.

Apply rub three times separately, five days apart (this process typically starts in December, as the ham must cure

for 40 days at a temperature below 40° F).

Place ham in saltbox, and cure at a temperature below 40° F for 40 days (ideally outdoors during the months of January and February).

Remove from box and age ham by hanging in a ham sock to sweat out the summer months.

Age for a minimum of six months –– then feast!

curing

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BY THERESA STANLEY AND ABBY LAUB

C

ured animal protein was a necessity in agrarian lifestyles: One cured ham provided meat to a family for a winter. Although refrigeration has replaced the need to cure, the desire to create luxurious charcuterie is in vogue, and can be done at home using the saltbox method.

“Interest in curing and charcuterie –– and restaurants that offer it –– have surged the last couple of years in large part due to the push of Slow Food and other organizations to save traditional foodways based on sustainably raised foods,” said University of Kentucky Chef-in-Residence Bob Perry, who works closely with the College of Agriculture.

While western Kentucky is the state’s primary hotbed for commercial country ham purveyors, the UK College of Agriculture is teaching the method at extension facilities across the state.

“The foodies are seeking out this kind of product, and the ‘localvores’ as well,” said UK meat scientist Gregg Rentfrow, adding that the process has a special connection to those of us in the Southeast.

“It’s part of our food heritage,” Rentfrow added, “and it’s very simple to do.”

Country Ham & Cheddar Biscuits

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

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

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

Preheat oven to 450 degrees F. Add flour, baking soda, baking powder and salt to the bowl of a food processor and pulse to combine.

Cut cold butter into chunks and add to the dry ingredients. Pulse until the flour resembles a coarse meal.

Move the mixture to a medium bowl and add buttermilk, cheese and ham.

Mix with a wooden spoon until just combined.

Turn the dough out onto a floured surface. Gently pat the dough down until it’s ½-inch thick and fold the dough over on itself about five times.

Gently press the dough down again until it’s 1-inch thick.

Use a 2-inch biscuit cutter to cut rounds from the dough. Gently roll

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Combine bourbon and sorghum; set aside. Melt chocolate over medium heat. Remove from heat and add coconut oil.

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

pickling

BY THERESA STANLEY

E

very culture has a pickle. Americans have the classic cucumber, bread & butter and Chow-Chow. Koreans sport famed kimchi, and Persians savor aged-garlic Torshi, just to name a few.

These days the pickle is trendy, appearing regularly on chef's plates, both fine and casual. The method used to pickle captures the crisp, fresh notes of typically raw ingredients; eggs being an exception. Seasonal pickling may sound trendy, but that’s the old-fashioned way. Any ingredient coming out of the garden can be pickled and served as a complement to seasonal cooking.

Pickled vegetables are low-calorie snacks with measurable health benefits. Aiding in digestion, pickles contribute to the recommended daily servings of vegetables and are good sources of fiber, iron and antioxidants.

While some methods create a product that is shelf-stable for months, a quick pickle produces these darlings in two days with refrigeration stability for two weeks. A standard formula for pickling can be modified with additional spices added according to palate and purpose. For example, fresh dill is a typical ingredient added to cucumber pickles. On the sweeter and spicier side, local home chef Dan Wu introduced a homemade Pickled Peach with Sriracha at last fall’s Crave Lexington Home Chef Competition –– served alongside pork tenderloin, it was a bite of perfection.

Enjoy quick pickles as a snack or add to a meal.

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Place chopped vegetables and optional spices in large wide-mouthed glass jar or heat-proof, sealable glass bowl. In a small sauce pan bring to boil vinegar, water, sugar and salt.

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

Chef Edward Lee Smoke and Pickles: An Intersection of Cultures

BY THERESA STANLEY

W

hen chef Edward Lee walked into the kitchen of Louisville restaurant 610 Magnolia 10 years ago, he embraced the opportunity to participate and propel an emerging culinary scene –– if just for the week while he was in town for Derby.

A New Yorker at the time, Lee felt a deep connection to Kentucky and its Southern, but irreverent, roots. The food culture, notably German, Jewish and Southern, added a layer of vocabulary to his diverse culinary vernacular.

As he tells it, he walked into that kitchen and never left.

Lee is now the owner and chef of two highly acclaimed, James Beard Foundation-nominated Louisville restaurants, 610 Magnolia and Milkwood, which embody the distinctive cuisine known as “American South.” The former serves nuances of the cuisine while the latter speaks the Southern language on a plate.

In his early years, Lee –– a three-time James Beard Chef of the Year nominee, Food Network Iron Chef Champion and high finishing Bravo Top Chef –– was looked after in a Brooklyn kitchen by his traditional Korean grandmother; he later trained in the finest French kitchens.

However, it is Southern fare –– particu“Smoke and larly smoked and pickled –– that resPickles: Recipes onates with him. and Stories From “Smoke and Pickles: Recipes and a New Southern Stories From a New Southern Kitchen,” Kitchen” Lee’s candid and acclaimed cookbook,

By Edward Lee reveals connections in traditional Korean Artisan, 2013 and Southern foodways, through highly introspective narratives and recipes.

“Smoke is an intersection that connects my two worlds,” said Lee, who went so far as to incorporate his love of smoky southern notes into the special edition bourbon/rye blend that he co-invented alongside his friend and founder of Jefferson’s Bourbon, Trey Zoeller. A first in the bourbon industry, the chef- and distiller-collaboration was invented with the bold flavors of American Southern food in mind.

Written after Lee competed on season nine of “Top Chef,” “Smoke and Pickles” explains that when it comes to American South, “the culinary movement is looking inward, not outward for inspiration.” At a time when the region is experiencing a trend in crafting and preserving, Lee adds to the regional conversation by offering recipes that convey thoughtfulness with seasonal suggestiveness from a Kentucky perspective.

In addition to sourcing from Kentucky growers and producers, Lee grows fresh herbs and produce in his chef’s garden that are used in creating pickles and accoutrements served at both restaurants. When asked which item he looks forward to preserving after the long winter months, “ramps, garlic shoots and corn top the list.”

Korean superstitions and Southern anecdotes are weaved throughout “Smoke & Pickles,” which inspires both a good meal and conversation with friends and family. The writing reveals Lee’s playful side, conveying the sentiment Southern food is ironic: overindulgent yet simple. Notably, Lee embraces tradition and encourages the reader, professional and home chef alike, to discover their own path of food culture intersections.

“A chef from Atlanta contacted me to tell me the book inspired him to incorporate his Jewish heritage into his cooking,” Lee said.

“That was a wonderful compliment.” cc

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Chevy Chaser’s

Drink of the Month

Smoked, Pickled & Cured Bourbon Mary

BY THERESA STANLEY

A brunch necessity, the Bloody Mary is a classic drink that pairs well with Southern food. Here in Lexington, it is certainly a staple for Keeneland, both for tailgating and box going. In the spirit of going local, the classic cocktail can be updated.

This Kentucky version, a Bourbon Mary, substitutes bourbon for vodka. The smoky notes of bourbon provide depth and richness to what some folks consider a meal in a glass. The Kentucky Bourbon Mary incorporates the traditional preservation methods of smoking, pickling, canning and curing, all explored in this issue of Southsider Magazine. With the full-bodied bourbon tones, the need for extra heat is reduced; however, adding the suggested amounts of fresh ground horseradish and Sav’s Piment Habanero Sauce provide layers that linger.

Diving into America’s only native spirit may by a stretch for some palates. Consider easing into Kentucky’s liquid pride with the Bourbon Mary for a familiar first step.

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

Load 8 ounce glasses with ice. Pour Bourbon Mary mixture over ice.

Garnish with skewer and celery or fennel.

A Timeless Kentucky Meal:

Sorghum Seven Ways with Rona Roberts’ Farm to fork. Farm to table. Farm to school.

Farm to you — it always starts with farm.

A recent meal prepared by Lexington food writer Rona Roberts featured 17 ingredients that started on Kentucky farms. Chief among those ingredients was sorghum, produced from four Kentucky producers and included in seven dishes.

Pepared for a Mercer County Arts Council fundraiser, the meal took place at the Nathaniel Burrus house, a historic Mercer County home less than 30 miles from downtown Lexington. The centerpiece? A fall-apart tender lamb shoulder that came from Four Hills Farm, about seven minutes away.

Read on for recipes, resources and the scoop on sorghum’s seven different contributions to the meal.

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

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

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

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march 2014 chevy chaser magazine | 25

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“Eating is an agricultural act.”

– Wendell Berry, “The Pleasures of Eating”

ESCADA

TRUNK SHOW March 25,26,27

BY RONA ROBERTS PHOTOS BY SARAH JANE SANDERS

I

gnore bourbon and country ham that has aged through eight changes of season. Aside from them, “old food” does not make us want to rush to the table.

But what about “timeless” food? Yes, when homemade-fromscratch crunchy cornbread is involved. Roast winter vegetables atop greens, spiked with a sorghum bourbon vinaigrette. And fall-apart tender lamb shoulder, raised on Kentucky pasture and slow-cooked for hours in its own savory sauce.

Once upon a time, most Kentuckians followed a “100-mile diet,” eating foods that grew on their own land or in their communities. Today we might call that “locavorism.”

We can bet our Kentucky ancestors just called it “eating.”

We got all the way into the 20th century sustained by corn and pork, greens and green beans, pickle and potatoes, wild blackberries and apple orchards, milk cows and chickens. Then we gave it all up and went to the store to buy instant pudding mix and Hamburger Helper. We had a little 50-year fling with bad food, obesity, cancer, heart disease and dental devastation.

Timeless Kentucky meals turn us toward the foods our land and growers have been producing all along. We can, after all, live happily ever after, or at least we can stand up tall and be Kentucky Proud.

And we can stick together.

Sorghum will see to that.

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

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Sorghum: What is it and how did it show up seven times in one meal?

While many Kentuckians hold sorghum dear and eat it daily, the larger world has only recently learned of sorghum’s special qualities.

Some chefs champion it for the complex flavors it can add to dishes.

Technically, it is called sweet sorghum syrup. In Kentucky people sometimes call it “sorghum molasses,” or just “molasses.” True molasses, however, is a by-product of refining sugar, which comes from sugar cane and does not grow in Kentucky. Sorghum cane, though, grows well in the Commonwealth.

Steps to sorghum syrup:

This timeless Kentucky meal used sorghum in the following ways:

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

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

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

• Cook the juice slowly so that water evaporates and the sweetness concentrates.

• Store the resulting dark caramel syrup in clean jars.

It keeps for years, unrefrigerated.

Sidekick Cocktail

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

march 2014 chevy chaser magazine | 29

Comfort is a beautiful thing.

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

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For one 9-inch cast iron skillet, which serves 6-12, depending on hunger levels and what else you serve for supper: Preheat oven to 375 degrees.

• Put ½ cup unsalted butter in your 9-inch skillet.

• Put your skillet in the oven and melt the butter. If the butter “browns” a little, that’s a flavor bonus.

Cook in a separate heavy skillet over medium-low heat for 10 minutes, stirring occasionally.

• 1 tablespoon olive oil or butter • 1 finely chopped medium yellow or white onion • 2 tablespoons or more chopped jalapeño or other hot pepper; substitute sweet peppers or leave peppers out completely if you wish.

• 1 cup fresh or frozen corn kernels Mix together in a large bowl.

• 2½ cups unbolted (coarsely ground, unsifted) white cornmeal • Coarsely ground black pepper, up to 1 tablespoon, according to taste • 1 tablespoon baking powder • ¼ teaspoon soda • 1½ teaspoons finely ground salt (like regular table salt) or 2½ teaspoons kosher or coarse sea salt • 1 cup grated or cubed sharp cheddar, Asiago or Gruyere • ½ cup grated Parmesan; save a couple of tablespoons for sprinkling on top.

Whisk together in a medium bowl until well blended.

• 1½ cups buttermilk • ½ cup cottage cheese as tart and as close to dry curd as possible • ½ cup sour cream • 2 Kentucky eggs • 1 teaspoon sorghum (completely optional –– it’s an “encourager” for the naturally sweet tastes in the savory batter) Method.

1. Add the liquid mixture, cooked vegetables and melted butter to the big bowl of dry ingredients. Stir thoroughly. The batter will be thick.

2. Pour batter into the hot skillet (sizzle!). Sprinkle with the reserved Parmesan.

3. Place on your oven’s lowest rack.

4. Bake for about 40 minutes, until thoroughly, deeply golden brown.

Better to err on the side of overdone than underdone, as more cooking adds more crunch and ensures the center will cook through. An instantread thermometer inserted in the center should read 190 degrees or higher.

5. Choices for serving: Use a spatula to help slide the cornbread out onto a platter or simply serve wedges straight from the skillet.

6. Refrigerate leftovers for up to a week or freeze them for up to six months. Cut leftover wedges open horizontally and toast them slowly in a toaster oven for even more crunch.

Braised Kentucky Lamb Shoulder Braising, pot roasting — same thing: cooking slowly in a covered pot with some liquids that slowly turn into sauce. Expect deep flavors and utterly tender bites. For best results, choose excellent pastured Kentucky lamb like Four Hills Farm’s mild Katahdin breed.

Allow at least six hours for prepping, cooking and finishing this dish, and plan on your house smelling good enough to eat as the braising bubbles along.

Yield: One 4-5 pound shoulder roast, bone-in, serves 8-10 people Select the right pot.

• Before unwrapping the lamb shoulder, find a deep, heavy pot with a nicely fitted, oven-proof lid that will hold the lamb easily and leave plenty of room for about seven cups of vegetables.

Season the shoulder.

• Sprinkle the lamb all over, generously, with kosher or sea salt and freshly ground pepper.

Brown the shoulder.

• In two tablespoons olive oil, over medium heat, brown the lamb on all sides. This can take 30 minutes or more.

• Move the lamb out of the pot, onto a plate, and let it rest.

Preheat the oven to 300 degrees.

Brown the vegetables.

• Add these vegetables and ingredients to the fat in the pot, turn up the heat a little, and cook about 10 minutes, until the edges of the vegetables begin to brown. Stir often.

• 2 coarsely chopped carrots • 2 coarsely chopped celery stalks • 1 coarsely chopped onion • 25 lightly crushed fresh garlic cloves • 4 stems fresh thyme • 2 bay leaves • 2 teaspoons whole black peppercorns Add to the pot, and cook five minutes.

• 2 cups chopped, peeled tomatoes, fresh, frozen, or canned • 1 cup red wine • 2 teaspoons Kentucky sorghum • 2 dashes aromatic bitters, like Angostura or Scrappy’s • More salt and pepper

Return the lamb to the pot.

• Clear vegetables away from the center of the pot, if needed, to make room for the lamb.

Add broth and bring back to a simmer.

• 4-8 cups unsalted chicken stock: use enough to reach about halfway up the shoulder Cover and braise.

• Braise — cook, covered, in the oven — for 4½ to 5 hours. The bones should easily pull out of the shoulder and the flesh should feel meltingly tender if poked (lightly) with a fork.

• Remove the lamb to a platter; cover lightly with foil to keep it moist.

Make sauce.

• Set a large strainer over a clean, large, wide pot or skillet. Pour the sauce and vegetables into the strainer, capturing all the juices. Use the back of a serving spoon or wooden spoon to press as many vegetables as possible through the strainer into the liquid. Discard the vegetables and herbs that remain in the strainer.

• Cook the sauce gently until it is reduced to about three cups liquid. It will thicken slightly, but it is not intended to be a thick sauce.

• Taste for seasoning; add salt and pepper as needed.

Garnish and serve (or store).

• Pull out all bones from the lamb shoulder.

• Slice the lamb as thickly or thinly as you like.

• Arrange the slices on a platter or casserole dish.

• Spoon the sauce over all.

• Either cover and chill for reheating later (325 degrees for 30 minutes), or … garnish with freshly chopped mint, parsley or other herbs of your choice, and serve.

march 2014 chevy chaser magazine | 31

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Winter Roast Vegetable Salad for a Crowd with Chef Ouita Michel’s Sorghum Bourbon Vinaigrette Serves 12 generously Preheat oven.

Turn oven to 375 degrees; either a faster or slower oven will also work, with attention.

Prepare pans.

Place parchment paper or foil on two heavy baking sheets Divide onto two baking sheets and mix thoroughly with your hands.

• 8 cups washed, chopped, mixed winter vegetables; use any combination of sweet potatoes, onions, garlic, leeks, winter squashes, winter radishes, turnips, parsnips, carrots, fennel, celeriac, white/yellow/red/purple potatoes, and rutabaga. Cut into spears, coins, or wedges.

• 2 tablespoons good olive oil, clarified butter, or mild bacon grease • 1 tablespoon sorghum • Generous sprinkles of good salt and freshly ground pepper Roast veggies.

Bake, uncovered, until tender. Depending on your mix of veggies, this may take 45-60 minutes. Remove garlic early if it starts to brown. Allow other vegetables to brown around the edges. If you need to hurry the veggies, cover the baking sheets

32 | chevy chaser magazine march 2014

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

Ouita Michel’s Sorghum Bourbon Vinaigrette Blend on low speed or shake wildly in a 1-quart jar with tight lid until everything combines: • ½ cup pure sorghum • 3 tablespoons Woodford Reserve Bourbon • ½ cup malt or cider vinegar • A few shakes of Tabasco sauce or Sav’s Piment • 2 teaspoons grated onion • 1 teaspoon salt or to taste • 1 teaspoon freshly ground black pepper • 1 cup olive oil Assemble salad.

Using 12 cups or more of fresh, leafy salad greens, either make one giant salad platter or separate greens onto the right number of individual salad plates. Top generously with roast vegetables, nicely arranged. Drizzle all with Ouita Michel’s Sorghum Bourbon Vinaigrette.

Lois Mateus’s Fresh Ginger Gingerbread with Sorghum Bourbon Whipped Half Sour Cream • 3 x 1-inch piece of fresh ginger • ⅔ cup firmly packed light brown sugar • 1 ½ teaspoons cinnamon • 1 teaspoon ground ginger • ½ teaspoon allspice • ¼ teaspoon salt • ⅓ cup sorghum • 8 tablespoons unsalted butter, melted and still warm • 1 large egg • ½ cup hot water • 1⅔ cups all purpose flour • 1 teaspoon baking soda Heat oven to 350 degrees. Grease the sides and line the bottom of an 8-inch baking pan with parchment paper. Peel the ginger with a vegetable peeler and cut crosswise into ¼ inch pieces. Pulse in processor for 10 seconds until finely minced. If using mixer, finely mince the ginger pieces with a sharp knife. Add all ingredients and mix thoroughly.

Bake for 25-30 minutes until surface springs back when you press it lightly with your finger and a toothpick inserted in the center comes out clean.

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

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

Sorghum Bourbon Whipped Half Sour Cream Beat together, using a stand mixer on medium speed, until softly mounded: • 2 cups heavy cream • 2 cups sour cream Add and mix together at lowest speed until completely blended: • ⅓ cup sorghum • 2 tablespoons sugar or 3 tablespoons confectioners sugar • 2 tablespoons bourbon • 2 teaspoons good vanilla extract • ¼ teaspoon finely ground salt Taste and correct seasonings. Mound on or beside gingerbread squares.

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

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

Sav’s Piment, Fayette County Tallgrass Farm, Mercer County Townsend Mill Sorghum, Montgomery County Weisenberger Mill, Woodford County Woodford Reserve, Woodford County The following Kentucky Cookbooks were referenced in this meal: “The Kentucky Fresh Cookbook,”

by Maggie Green “Kentucky Sweets: Bourbon Balls, Spoonbread & Mile High Pie,”

by Sarah C. Baird “Smoke and Pickles: Recipes and Stories from a New Southern Kitchen,” by Chef Edward Lee “Sweet, Sweet Sorghum: Kentucky’s Golden Wonder,” by Rona Roberts cc

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march 2014 chevy chaser magazine | 33

Q&A with New Media Artist Valerie Fuchs What are some ongoing and recent sources of inspiration for your work?

My ongoing sources of inspiration are the wild and untamed landscapes of Kentucky — the thicket of blackberries or wild raspberries that you stumble upon, long thick vines sprouted from the earth and hanging over trees and limestone creeks.

Digital artist Valerie Fuchs utilizes handheld Pico projectors to create interactive video installations that are projected directly onto the viewers.

PHOTO BY MICK JEFFRIES

As artist-in-residence for Louisville’s experimental “art radio” station ARTxFM, you have almost a responsibility to explore interesting music and “sound art.” What have you been listening to recently?

Recently, I have been really into all the work of American composer Robert Ashley and his made-for-television opera (the first in the world), “Perfect Lives.” His quotidian subjects –– like being at an airline ticket counter, and being in the supermarket –– are so unique and inspiring.

What’s something most people don’t know about you?

I read at least one book a week.

Let’s get digital

Portrait of a digital artist: Valerie Fuchs

BY SARAYA BREWER CHEVY CHASER MAGAZINE

E

ven as she was finishing her architecture degree at the University of Kentucky, Valerie Fuchs knew that being an architect did not fit into her vision of her future.

“I love the process, I love figuring things out, I love making things – – but I don’t like being an architect,” she said.

Throughout college, Fuchs spent her spare time making art; after graduating and being hired as an architectural designer for Louisville’s Bravura Corp., she spent her time off drawing and admiring sculpture and other art at the Louisville Speed Museum.

While taking an evening film class, she had a revelatory moment –– a mental fusion of sculpture and video occurred to her.

“I had one of those moments where you go ‘oh, that’s it,’” she said.

34 | chevy chaser magazine march 2014

She left her architecture job to pursue her Master of Fine Arts from The School of The Art Institute of Chicago.

Today, Fuchs is an established new media artist, teaching at the Kentucky School of Art at Spalding University and exhibiting her work regularly. Her primary medium is digital cinematography, which she manipulates in different ways to tailor to specific venues and audience experiences. In perhaps her largest-scale work, commissioned by 21C museum curator Alice Gray Stites, 36-foot-tall vinyl panels displaying a digital still from one of Fuchs’ videos were installed on the front of the prominent downtown Louisville Kentucky Center for the Arts building. Some of her smallest pieces are projected from handheld Pico projectors onto the palm of an audience member’s hand.

Fuchs explores a variety of existential themes in her work, including the juxtaposition between a love of

nature and a simultaneous (and often opposing) love of technology –– a conflict she grapples with constantly in what she calls an “infinitely reflective process.”

“I’m always thinking about how much we don’t have a relationship with the land that we’re right in front of,” said Fuchs. “Like Wendell Berry says, you have to live in it –– you have to have a long history. You have to have a name for that back field.

You have to have an emotional relationship with it to care for it.”

Fuchs’ home studio, designed and built by her architect husband, provides her with inspirational views of their Shelby County land (the couple recently relocated from Lexington to Shelby County with their children); she hikes almost daily in the surrounding hills and valley, often with a video camera in hand. In many ways, her art is a way for her to develop and express her emotional relationship

with the land that inspires her so deeply. She shares that experience with her audience in works that are often inOne of sevteractive, such as eral artists her forthcoming participating group exhibit at in the Lexthe Loudoun ington Art House, part of League’s the Lexington Art Luminosity League’s multiexhibit, faceted lightValerie Fuchs based exhibition balances a Luminosity. love of techAs to what nology and she hopes the a love of audience will feel nature with when they expeher digital rience her work? art.

“I want them to feel what I’m feeling,” she said. “I know that when I’m fascinated with something, sometimes other people are too.”

What is Luminosity?

The Lexington Art League (LAL) has called Luminosity –– a multi-faceted exhibition of interactive light-based art –– the largest exhibition in it’s six decade history. In addition to the installations below, LAL will host several outreach and educational events surrounding the exhibit. More information and a schedule of events can be found at www.lexingtonartleague.org.

Luminosity at the Loudoun House 209 Castlewood Drive On display Feb. 28-April 6 Complementing the signature New Moon installation at Triangle Park, the Loudoun House exhibit will include the following:

Interactive projector-based art by Kentucky artist Valerie Fuchs

Luminosity: New Moon at Triangle Park On display Feb. 21-March 28 Visiting artists Caitlin r.c. Brown and Wayne Garrett have worked with a crew of Bluegrass Community Technical College welding students and Lexington Art League interns to create New Moon, an interactive, rotating light sculpture emulating all the phases of the moon. The sculpture utilizes more than 5,000 lightbulbs and features a kinetic wheel large enough to accommodate several people at once.

Luminosity: By the numbers “Chandelier Harp,” an interactive laser harp that the audience can “play” with their bodies, by Colorado-based artist Jen Lewin

5,400+ Lightbulbs used for Luminosity’s signature installation, “New Moon,” located at Triangle Park

400,000 Cars that drive by Triangle Park, where the installation “New Moon” is located, each week

An illuminated path of sound created by Caitlin r.c. Brown and Wayne Garrett (the Calgary-based duo behind “New Moon”), utilizing recycled wine bottles

300+ Collective hours that visiting artists Caitlin r.c. Brown and Wayne Garrett have spent working in Lexington on the “New Moon” installation since arriving in town Feb. 6

75+ Photography from Norgwegian conceptual artist Rune Guneriussen, who will be exhibiting his work in the United States for the first time

Paper lanterns hand-made by various Lexington students and community members, which will be on display as part of a satellite exhibition in Castlewood Park called “Northern Lights: Illuminating Lexington” (March 27, 6-9 p.m.) cc

march 2014 chevy chaser magazine | 35

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Live Music

Townes Van Zandt Tribute. March 8. Local and regional musicians, including Coralee & Ray, The Kentucky Hoss Cats, Reva Williams, Egon Danielson and more, pay tribute to the late, great Texas songwriter Townes Van Zandt.

8 p.m., Willie’s Locally Known, 801 N. Broadway. www.willieslex.com.

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

Lyric Theatre, 300 E. Third St. www.woodsongs.com.

The Saturday Giant. March 20. This one-man art-rock band from Columbus crafts an innovative and compelling live show, sculpting layers of guitars, drums, bass lines, beat boxing, keyboards and vocals into towering walls of sound, without the aid of prerecorded samples. Paulie's Toasted Barrel, 517 E. Main St., 8 p.m. www.pauliestoastedbarrel.com.

Woodsongs presents Donna the Buffalo and Eliza Rickman. March 24.

Longstanding groove-oriented collective Donna the Buffalo, whose fanatic followers often find themselves on the same bus as Grateful Dead and other “jam band” fans and who refer to themselves as “The Herd,” emanates a variety of influences, from zydeco to reggae to Americana. Singer/songwriter Eliza Rickman, who delivers her dark and quirky songs with an enthralling, soft and beautiful touch, will also perform at this live radio and television show taping, open to the public. 6:30 p.m. Lyric Theatre, 300 E. Third St. www.woodsongs.com.

Gangstagrass. March 25. This New York-based quartet – the act behind “Long Hard Times to Come,” the theme song to TV show “Justified” – perform an unusual blend of hip hop and bluegrass. Natasha’s Bistro & Bar, 112 Esplanade. www.beetnik.com.

Sign up to recieve our weekly “tadoo list” in your e-mail at tadoo.com/tadooweekly!

march 2014 chevy chaser magazine | 37

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March 29. Still kicking nearly 40 years after their founding, the British new wave band behind a smattering of ’70s and ’80s hits that includes “Love My Way,” “Pretty in Pink” and “The Ghost in You,” return to Lexington.

8 p.m. Buster’s Billiards & Backroom, 899 Manchester St. www.bustersbb.com.

WRFL and Outside the Spotlight present Ballister. March 29. A progressive, “left field” jazz trio consisting of Dave Rempis, saxophones; Fred Lonberg-Holm, cello/electronics; and Paal Nilssen-Love, drums. 8 p.m. Niles Gallery, UK’s Lucille Little Fine Arts Gallery.

Woodsongs presents A Celebration of Pete Seeger. March 31. Iconic folk singer and activist Pete Seeger was highly influential to the local institution Woodsongs Old Time Radio Hour. This tribute to Seeger, who passed away in February at the age of 94, features folk singer Rik Palieri, who once sang as part of Seeger’s backup chorus, and Mark Dvorak, who has toured for nearly 20 years with touring Seeger tribute act WeaverMania!, playing the role of Seeger himself. 6:30 p.m. Lyric Theatre, 300 E. Third St. www.woodsongs.com.

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UK Opera presents “Don Giovanni.” March 7-9. The University of Kentucky Opera Theatre’s original presentation of Mozart’s 1781 masterpiece of love, lust and murder, based on the legendary fictional philanderer Don Juan. Thurs.

- Sat. 7:30 p.m., Sun. 2 p.m. Lexington Opera House, 401 W. Short St. www.ukoperatheatre.org.

Theatre, Film & Performance

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

PHOTO FURNISHED

One World Film Festival

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

Lexington Philharmonic: Charlie Chaplin’s “The Gold Rush.” March 14. A multimedia screening of Charlie Chaplin’s “The Gold Rush” with LexPhil performing Chaplin’s original 1942 Academy-Award nominated score alongside the film.

7:30 p.m. Singletary Center for the Arts, 405 Rose St. (859) 233-4226 or www.lexphil.org.

WE DEPEND ON ADULTS TO KEEP US SAFE. S OF TOWN! NOW ON BOTH SIDE

Natural hazards can be scary – especially for kids.

We count on the adults in our lives to help keep us safe.

That’s why there’s a website that can show you and your family how to prepare for all kinds of hazards – BeReadyLexington.com.

You can learn what to do during disasters like tornadoes, and how to plan for emergencies like flash floods.

OPEN NOW AT A NEW, SECOND LOCATION!

2428 Palumbo Dr. #110 Our new complex is perfect for indoor team baseball, tee ball & softball practice.

We will also offer pitching, defense & hitting lessons. Call us for rental prices.

LEXINGTON BASEBALL SCHOOL ALUMNI

Ray Brewer Cornell University Clinton Hollon Drafted by Toronto Blue Jays Trey Miller University of Michigan Walker Buehler Vanderbilt Univ., Drafted by Pittsburg Pirates

Johnny Youngblood Univ. of Tenn., Drafted by Pittsburg Pirates Tyler Wells Ohio University, Drafted by Boston Red Sox Andrew Bryant University of Kentucky Alex Blodgett South Alabama Ian Hays Miami University (Ohio)

3644 BOSTON RD. & 2428 PALUMBO DR. #110 • LEXINGTONBASEBALLSCHOOL.COM • 859-224-0405

Remember, we’re counting on you to keep us safe.

BE AWARE. LEARN HOW TO PREPARE. START HERE

BeReadyLexington.com Clark • Estill • Fayette • Garrard • Jackson • Jessamine • Laurel • Madison • Powell • Rockcastle Brought to you by the Chemical Stockpile Emergency Preparedness Program and Kentucky Emergency Management. march 2014 chevy chaser magazine | 41

Etc.

PHOTO FURNISHED

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

Lexington ComicCon: Toy & Comic Convention. March 14-16. With nearly 10,000 attendees at the 2013 event, this large-scale convention features celebrity guests, exhibitors and vendors highlighting the best in comics, games, comic art, and collectibles. Attendees will have the chance to meet some of the sci-fi and comic industries’ biggest heroes, including William Shatner, Amy Jo Johnson (the original Pink Ranger), George Takei (Mr. Sulu from “Star Trek”), Melissa McBride (Carol from “The Walking Dead”), WWE wrestling greats Mick Foley, Big Van Vader, The Honky Tonk Man, and more. Sat. - Sun. 8 a.m. Lexington Center Bluegrass Ballroom, 430 W. Vine St. www.lexingtoncomiccon.com.

35th Annual St. Patricks Day Parade. March15. One of downtown Lexington’s most festive annual celebrations, this year’s St. Patrick’s Day festivities kick off at 8 a.m. with the Shamrock Shuffle 3K race. From 11 a.m. - 7 p.m., free, a variety of free activities for all ages, including live music, dancers, pipers, storytellers and other Irish entertainment and food, beverage and retail vendors will take place under tents at Cheapside Park, rain or shine, with the downtown parade kicking off at 2 p.m.. Downtown Lexington, www.lexingtonstpatsparade.org.

We have the best Photo Frames In town!

SSouth outh Hill Gallery, Ltd.

1401 Versailles Road Lexington, KY 40504 859/253-3885

Hours: M-F 10-6; Sat. 10-2 www.southhillgallery.com Find us on Facebook 42 | chevy chaser magazine march 2014

Art

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

â&#x20AC;&#x153;The Mirrorâ&#x20AC;&#x2122;s Beveled Edgeâ&#x20AC;?

Exhibit.

On display through July 31. This exhibit presents a series of four curated groupings of the late Lexington teacher, writer and artistâ&#x20AC;&#x2122;s photographs taken between 1964 and 2006, including photographed collages, nature photos, visual poems, and portraits of Hallâ&#x20AC;&#x2122;s family and friends. Curated

by Phillip March Jones, the exhibit is in conjunction with a new limited edition postcard publication, also called â&#x20AC;&#x153;The Mirrorâ&#x20AC;&#x2122;s Beveled Edge.â&#x20AC;?

K. Albert B. Chandler Hospital, 1000 S. Limestone, East Gallery.

To submit a live music, theatre, film screening, festival or other arts and culture event to tadoo.com, email the following information to info@tadoo.com with â&#x20AC;&#x153;TADOO EVENTâ&#x20AC;? in the subject line: time, date, venue, address, cost, contact info and a brief description of the event.

RETAIL GUIDE Get your chimney ready for the season now!

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the Morris book shop. can special order DQ\ ERRN LQ SULQW Ĺ&#x20AC; IULHQGO\ DQG knowledgeable VWDII Ĺ&#x20AC; FKHFN RXU ZHEVLWH IRU XSFRPLQJ events Ĺ&#x20AC; FDUGV magazines, JLIW LWHPV Ĺ&#x20AC; IRXQGLQJ PHPEHU Local First Lexington Ĺ&#x20AC; ORFDWHG LQ Chevy Chase next to Rite-Aid

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Custom picture framing & imaging Mike & Letha Drury, Owners 1401 Versailles Road Lexington, KY 40504 859-253-3885 www.southhillgallery.com

Offering Hands-On Cooking Classes for All Ages, Couples Date Nights, Demonstrations, Team Building & Private Events, Childrenâ&#x20AC;&#x2122;s Birthday Parties, Party Platters & Kitchen Retail Boutique

Boots â&#x20AC;˘ Blankets â&#x20AC;˘ Hunt Coats â&#x20AC;˘ Helmets â&#x20AC;˘ More 1510 Newtown Pike, Ste. 124 â&#x20AC;˘ Lexington 859.368.0810 â&#x20AC;˘ tackshopoflexington.com

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Kentucky Farm Bureau Insurance Companies 1316 Versailles Road Lexington, KY 40504

JOHN WOOD AGENCY MANAGER

MARY LEGGE & CHRISTIAN JENKINS AGENTS

Office: (859) 253-1626

John.Wood@kyfb.com kyfb.com/fayette/versailles/john-wood

Wells Construction

Jackie Columbia’s Tax Service

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FREE ESTIMATES LICENSED & INSURED ACCEPTING CREDIT CARDS

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Short Form with E-File starting at $40.

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Bookkeeping Services

Clear Your Mind of Can’t

Timothy E. N. Terry

Brandon Burgess PERSONAL TRAINER

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110 Woodland Ave. Lexington, KY 40502

DR Fitness Systems 2428 Palumbo Dr. Suite 140, Lexington, KY 40509

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O B S E R VAT I O N S

Cooking: A Lost Art

Musings on the evolution of ‘a wife’s duty’ in the kitchen

BY HARRIETT ROSE

W

hen I got married in 1943, I fully knew I’d be expected to spend a lot of time preparing and serving meals. It was a wife’s duty – my mother did it, as did my grandmother. Why should I not expect that? After all, women stayed home, men went out to work and supported the family.

That was the way it was.

Prominent among my wedding gifts were two cookbooks. All Jewish brides got the “Settlement Cookbook,” subtitled “The Way to a Man’s Heart,” and most brides got the “Betty Crocker Cookbook.” Talk about unspoken expectations!

Rarely would a family go out to dinner. Sometimes a father and his children, but we assumed he was a widower or a divorced father doing his visitation duties.

When women began to work outside the home, prepared meals started appearing in the grocery store. When my husband and I were invited out, I now had the option of pot pies – not very good ones – or frozen chicken dinners for my children. Nobody liked them much, but I did – they meant I didn’t have to cook, and my conscience didn’t hurt too badly. Pizza hadn’t hit Lexington then, but when it did, that’s what the boys had, and they liked that.

Both our sons played baseball – Little League and Pony League – and dinners were delayed while we attended the games.

The times changed, and women got their consciousness raised. Even-

tually, we learned we could expect men to clean up if we cooked. My husband was a very good husband under the system we both grew up in, but after dinner, he thanked me, complimented the chef (me) and went to lie down on the couch while I cleaned up.

Once the boys had grown up and were no longer my responsibility to feed, we began to eat out a little more – just he and I, since we both worked at the time. It was true that fast food and already-prepared food were available, but I still cooked at home mostly, although my favorite thing to make for dinner was reservations. I didn’t think it was fair to change the rules of the game in the seventh inning and eat out all of the time.

When my husband died and I married again, having learned from my raised consciousness, I asked my new husband, “What would you rather do – cook or clean up?” He chose cleanup, since he wasn’t a very good cook, and peace was maintained.

I do find it a bit surprising to see families – and I mean big families – eating out. I wonder how they can afford it. Perhaps it’s their one big treat for the week, but I know what dining out costs. I don’t know what salaries are these days and nobody asks me for any money, so I guess they can afford it or they wouldn’t do it. My contribution is that when I am asked, “Smoking or non-smoking?” I say: “No children. I like peace and quiet with meals.” cc

Some people want religion others.... spirituality.

Come celebrate your life Sunday mornings!

All are welcome here!

Ahava

CENTER FOR SPIRITUAL LIVING

Harriett Rose

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

She can be reached by email at harriett77@yahoo.com.

168 Burt Road Lexington, Ky 40504 859-373-8910 www.Ahavacenter.com Meditation: 10:00 am Celebration: 10:30 am

PEDIATRIC & ADOLESCENT ASSOCIATES, P.S.C. Visit our Well Clinic on the 2nd floor of the main office where we offer check-up appointments at noon and 5pm.

Open 364 days a year!

Weekend hours available!

OUR PHYSICIANS: James Straub, MD, FAAP Barnett Lewis, MD, FAAP John Riley, MD, FAAP Sharon Menkus, MD, FAAP Charles Ison, MD, FAAP W. Robert Revelette, MD, FAAP Katrina Hood, MD, FAAP Michelle Bennett, MD, FAAP Brian Gillispie, DO, FAAP Daphne Hosinski, MD, FAAP Christopher Nelson, MD, FAAP Jennifer Wilson, MD, FAAP

TWO LEXINGTON LOCATIONS 3050 Harrodsburg Rd., Lexington, KY 40503 171 N. Eagle Creek Dr., Lexington, KY 40509 Phone: 859.277.6102 Fax: 859.977.3033

march 2014 chevy chaser magazine | 45

Pete’s Properties Chevy Chaser Property Sales - January 2014 40502 1220 Eldemere Rd., $680,000 2036 Von List Way, $375,000 451 Hart Rd., $365,000 804 Westchester Dr., $344,000 1017 Cramer Ave., $275,000 132 Old Cassidy Ave., $270,000 740 Berry Ln., $255,000 408 Chinoe Rd., $253,400 345 Ridgeway Rd., $225,000 685 Berry Ln., $220,000 923 Cramer Ave., $199,000 3109 Lamar Dr., $197,000 223 Preston Ave., $175,000 1938 Bellefonte Dr., $116,000 229 Preston Ave., $112,500 821 Aurora Ave., $110,000 256 Preston Ave., $103,500 335 Richmond Ave., $73,333 313 Lincoln Ave., $73,333

Are you tired of: Frozen Doors & Windows?

Scraping Windows?

Broken Wiper Blades?

Highest Priced Property for January

1220 Eldemere Rd. $680,000 Arm’s length residential sales for this magazine’s distribution area for the month of January 2014, compiled by Fayette County Property Valuation Administrator David O’Neill. For more information on any of these properties, or others, please visit www.fayette-pva.com.

The solution: A custom-built garage from Economy Home Improvement CALL US TODAY! ECONOMY HOME IMPROVEMENT 859-252-8812 • 1320 Bryan Ave. Established in 1966 Family-Owned & Operated

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• Ice Skating & Skate Lessons • Open Skating for All Ages • 54 Holes of Miniature Golf • 3 Full Court Gymnasiums

560 Eureka Springs Dr. Lexington, KY 40517 (859) 269-5681

$995,000 Amazing Reduction! Impressive Entry with marble flooring & graceful circular staircase is open to the formal LR & DR each with unique ceiling treatment & 2 story ceilings. Covered porch overlooks the beautifully landscaped yard with fountain, irrigation system, and invisible fence.

648 Lakeshore Dr.

$749,000 Just reduced! Own a piece of historic Versailles! In the same family for 203 years, this gracious home offers 14’ ceilings, lovely wide plank hardwood floors, original woodwork & mantels, 1st and 2nd floor Master Suites, plus a wrap around enclosed porch and 2 brick patios.

2051 Von List Ct.

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Private Duty Nursing Service Skilled & Non-Medical Services Offering 24 Hours/7 Days a Week

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when you can’t be there, we can

46 | chevy chaser magazine march 2014

FOR MORE INFO AND A FREE CONSULTATION

Amazing picture window views of sunsets over the water. Large .46 acre lot with mature trees and shoreline stone wall/dock.

Custom-built 2 story brick home with a finished walk-out bsmt.

Lovely hardwood floors on the entire 1st & 2nd floors. 1st floor features gracious formal LR, DR and FR with brick fireplace.

$589,000 Incredible Lakeview home on .6 acre treed cul-de-sac lot, 2 story Great Room with soaring 2 story stone fireplace, updated Kitchen with granite & updated Bath vanities with granite, Walnut hardwood floors, 1st flr MBR, finished walkout bsmt, new paint & carpet.

#1 Top Producer for 16 Years!

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Cell: 859-806-6234 Voice Mail: 859-294-2483 Office: 859-266-0451

BERKSHIRE HATHAWAY Home Services de Movellan Properties

Bluegrass

Sotheby’s INTERNATIONAL REALTY

8 0 0 E . H i g h S t . , S u i t e 2 0 0 • L e x i n g t o n , K Y 4 0 5 0 2 • t 8 5 9 - 2 6 8 - 0 0 9 9 • f 8 5 9 - 2 6 8 - 0 0 9 8 • w w w. b g s i r. c o m EW E N RIC P

EW G N TIN S LI

855 Chandamere Way

2220 Clays Mill Rd.

344 Colony Blvd.

Panoramic Vista on this gorgeous 5 acre lot with mature trees and pond-dream site for your dream home!

Whitney Durham 983-9500 $149,000

Adorable stone ranch features new full bath, hdwd flooring, fenced backyard, 2-car attached side entry garage and shows like a dream.

Whitney Durham 983-9500 $146,900

Adorable 1.5 story Cape Cod featuring refinished hdwd, spacious master BA, partially fin bsmt, fenced yard – loaded w/updates. 2109 SF, 4 BR, 2 BA. Whitney Durham 983-9500 $355,000

1827 St. Ives Circle

2325 The Woods Ln.

Lovely St. Ives home built for comfort with first floor master! Enjoy year-round yard care, and an easy walk to shopping and dining in Castlegate.

More at www.GwenMathews.com $514,900

5BR, 4.5BA, 2 story w/fin bsmnt on .688 acre lot inside New Circle Rd. 9’ ceiling, hdwd on 1st and 2nd, screened porch, wet bar, cook’s kitchen, 2 FP. Mary Cherrey 983-6346 $699,900

3504 Rabbits Foot Trail One-level home in Rabbit Run Community.

Upgrades including a stone fireplace, Florida Room, and open floor plan! 2BR, 2 full BA. Priced to sell!

Whitney Durham 983-9500 $364,900

315 Eagle Dr. Daniel Adkins Designs estate on golf course lot w/artisan stonework, exotic marble, porcelain tile & spacious rooms. 4BR, 3.5BA, 5380 SF. Whitney Durham 983-9500 $769,000

2441 Coroneo Ln. Tuscany 2 story with gorgeous moldings, hdwd, granite, 3 car garage, privacy fence – LIKE NEW! 4BR, 2.5BA, unfinished basement, 2828 SF Whitney Durham 983-9500 $385,000

1340 Strawberry Ln. Shadeland area. 5BR, 4.5BA with over 6,000 SF, 1st floor master suite, finished basement with home theatre and driving range.

Kristol Yeager 338-0312 $819,000

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

3625 Beaten Path | $172,000

350 E. Short St #402 | $389,000

237 Henry Clay Blvd. | $529,900

301 Colony Blvd. | $569,000

1515-1549 Redd Rd. | $879,000

Like new home in The Home Place subdivison! 9’ ceilings on the first floor, newer laminate in the family room, 3 BR plus bonus room on the second floor. Spacious master suite w/large walk-in closet and private BA. Kitchen has great counter space w/black appliances. French doors open to fenced yard and patio. Close to 1-75/I-64 and dining, shopping in Hamburg!

Corner penthouse level condo with best views of downtown!

Open floor plan loft features 2 BRs, 2 BAs, high ceilings and large private patio. Additional amenities include window blinds, built-ins in closets and all appliances including washer/dryer.

2 parking spaces available, one inside the garage and one in adjacent surface lot.Walk to work or to downtown restaurants.

Classic living in well appointed home in Fairway. 3 BR, 2.5 BA, master bedroom with fireplace, office, bath and large walk-in closet. 9 ft. ceilings on 1st floor. Screened in porch and patio. 2 car detached garage.

Fantastic renovation in the heart of Chevy Chase! Located on a corner lot across from Christ the King. 2 master suites - one on first floor, hardwood floors, a kitchen/family room combination, custom cabinetry and range hood, granite countertops, stainless appliances and gorgeous tile back splash. Finished basement with full bath, wet bar and fireplace! Many more wonderful features!

39.53 total acres on two tracts in Fayette County. Parcel A has 10.36 acres and features the 4220 s.f. main house, inground pool and beautiful tree-lined drive to the main house. Parcel B has 29.17 acres with a 13-stall horse barn, tenant house, run in shed and numerous paddocks. Paddocks have waterers and the plank fencing is in good condition. Gorgeous views!!

11238 Campton Rd. Stanton, KY | $995,000

1601 Sahalee Dr. | $1,199,900

225 Barrow Rd. | $1,295,000

111 Woodland Ave #902 | $1,350,000

2350 Paris Pike | $1,495,000

Privately owned 603 +/-acre parcel in the heart of Natural Bridge State Park and Red River Gorge. Outstanding scenic beauty, it is located 2 miles off the Mountain Parkway on the waters of the Middle Fork of Red River.This beautiful wooded property has 8-10 miles of hiking and ATV trails with some cleared areas, natural arches, and springs.

Beautiful home on 11.5 acres, 15 minutes from downtown Lexington! Gorgeous custom millwork, hardwood floors, large chef ’s kitchen with granite, stainless appliances.Two-story family room, cherry paneled study, and spacious first floor master suite with fireplace. Second level has 4 BR, each with its own bath and large utility room.Walk-out basement and 3-car garage.

A gorgeous circular stairway greets you in this Ashwood neighborhood home. Over 5,000 sq. ft of living space including a first floor master suite, formal living and dining rooms, an updated kitchen, family room, and private yard. Second level has an additional master suite with large master BA and 2 other spacious BRs and BA. unfinished basement and 2 car garage.

The Penthouse East, is offered for the first time since Lexington’s premiere condominium development was built. Stunning 5007 sq. ft. unit like no other. Spacious, private wrap-around terraces & porches give a 180-degree view of southeast Lexington.

A gracious 20 ft foyer with 10 ft ceilings, crown molding, wainscoting & hardwoods.Too many incredible features to list all.

Gorgeous family home situated on 13 acres with a 7 stall horse barn, dressage ring and 6 paddocks. Renovated house features 5 BR, 3 full BA, open kitchen, hardwood floors, extensive moldings and spacious rooms. Additional buildings on property include a stone cottage that could be an office or manager’s house, a two room frame building with bath and a 3-car detached garage.

Becky Reinhold, Principal Broker

cell 859.338.1838 • office 859.268.0099 • www.bgsir.com • becky@bgsir.com march 2014 chevy chaser magazine | 47

Photo Credits Original Makers Club

Photo Credits Original Makers Club

www.bluegrasshospitality.com