Southsider Magazine March 2013 by Smiley Pete Publishing

South Elkhorn V I L L A G E

El ChaRRO

why wait 'til friday? taste what’s new in your neighborhood any day of the week! 1 l ocati o n .

5 resta u ra nts .

South Elkhorn Village is the “downtown” to Lexington’s south side residents . . . offering great food venues, live music entertainment, and a variety of activities & services. Join your friends & neighbors for lunch or enjoy a family night out in a friendly atmosphere. Visit South Elkhorn Village to eat, play, and shop . . . right in your own neighborhood! We’re just outside of Man O’ War Blvd. at 4391 Harrodsburg Road. To learn more about the leasing opportunities at South Elkhorn Village, call

Isaac

Commercial Real Estate Services, Worldwide.

859-224-2000 | www.naiisaac.com | prsmith@naiisaac.com

brick oven

PIZZeRIA

Southsider magazine MARCH MADNESS MUNCHIES

DON’T MISS ANY HARDCOURT ACTION WITH THESE EASY GAME TIME RECIPES

PAGE 18

MARCH 2013

Smile Through the Madness!

PUBLISHERS Chris Eddie chris@smileypete.com Chuck Creacy chuck@smileypete.com 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 ACCOUNT EXECUTIVES Linda Hinchcliffe linda@smileypete.com Steve O’Bryan steve@smileypete.com Ann Staton ann@smileypete.com Amy VanWinkle amy@smileypete.com ADMINISTRATIVE Sheli Mays sheli@smileypete.com

PHOTO BY MEGAN SMITH

RIVER RESIDENTS AND THE I-75 CONNECTOR DO JESSAMINE AND MADISON COUNTIES NEED AN I-75 CONNECTOR BETWEEN THEM? SOME SAY NO

3141 beaumont centre circle suite 200 X lexington 859.296.4846 2443 sir barton way suite 225 X lexington 859.543.9200 www.wgmortho.com X facebook.com/WhiteGreerMaggardOrthodontics

CONTRIBUTORS Dan Dickson Ann Bowe Megan Smith Abby Laub

Another fine publication from

PAGE 6

A SECOND HELPING

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

PAGE 9

STILL TRUCKIN’

AS A NEW ORDINANCE MAY CHANGE THE WAY FOOD TRUCKS WORK, MEET SOME LOCAL MOBILE CHEFS

PAGE 12

News & Notes Homemaking Dining Guide Table for Two Landscapes Fine Lines Portraits Fitness Community Calendar Properties

page 5 page 22 page 24 page 25 page 26 page 29 page 30 page 33 page 34 page 38

Publishers of Chevy Chaser & Southsider Magazines and Business Lexington 434 Old Vine Street Lexington, KY 40507 859-266-6537 fax: 859-255-0672 www.smileypete.com

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

Southsider Magazine March 2013

JOIN US FOR ST. PATRICK’S DAY! DAILY LUNCH SPECIALS HAPPY HOUR MON-FRI 4-7

WA ALL TTCH MA HE MAD RCH GAMNESS ES WITH US!

(food and alcohol)

154 PATCHEN DR.

859-269-7621 4750 HARTLAND PKWY.

2011

First physician group in Lexington to receive NCQA Patient-Centered Medical Home 2011 Recognition

859-245-9504

Learn how you benefit at www.fpalex.com

CELEBRATE MARCH MADNESS AT THE CELLAR!

Family Practice Associates of Lexington, P.S.C.

DAILY LUNCH SPECIALS HAPPY HOUR MON-FRI 4-7 WEDNESDAY NIGHT TRIVIA

Proactive healthcare means healthier lifestyles with fewer sick days, ER visits and time in the hospital.

[ Dedicated to family health] 1 775 Alysheba Way (Hamburg, off Man O’ War Blvd) 859-278-5007 | www.fpalex.com

3256 LANSDOWNE DR. • 859-317-8301

Southsider Magazine March 2013

RESERVE OUR PRIVATE DINING ROOM FOR YOUR NEXT EVENT

Southsider

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 alw ays 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. To see Lexington’s and other cities’ entries, and to vote, visit www.huffingtonpost.com/mayorschallenge.

Double Crossover Diamond receives more accolades Local engineering firm Stantec has received the Grand Conceptor top award for engineering excellence for its design of the reconfigured Harrodsburg Road (US 68) interchange at New Circle Road (KY4), according to a press release. The design solution, known as a Double Crossover Diamond (DCD), was the first in the state and only the sixth in the nation when it opened to tr affic in August 2011. The Kentucky Transportation Cabinet (KYTC) has credited it with improving safety, saving costs, and easing congestion at the highly tr avelled interchange.

Judges noted, among many features, that there was a nearly 50 percent reduction in cr ashes since the project was completed in November 2011. Prior to the new design, the half-mile stretch of Harrodsburg Road adjacent to the DCD had the highest crash rate of any major artery in Lexington.

First Tooth First Birthday First Dental Visit

As the top award winner in Kentucky, the Harrodsburg Road design solution is now in the running for a national award from the ACEC, a design competition known as the “academy awards of engineering.”

Dunbar wins Region 11 Governor’s Cup Paul Laurence Dunbar High School outdistanced the dozen other competitors in the 2013 Governor’s Cup Region 11 contests, which concluded Feb. 16.

Daniel J. Steckler DMD

The competition consists of five written assessment exams, on-demand writing, future problem-solving and quick recall. Dunbar won the overall competition, as well as the future problem-solving category and quick recall.

Board Certified Pediatric Dentist

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

BABY ORAL HEALTH PROGRAM

A number of Dunbar students took first place in their individual assessments: Valerie Sarge (mathematics), Joseph Schneider (science) and Vania Ma (language arts). Other Fayette County Public Schools competing in this year’s Region 11 competition included Henry Clay, Tates Creek, Lafayette and Bryan Station. This year’s state Governor’s Cup finals are March 16 – 18 in Louisville.

Dunbar cheerleaders take title at national championships Paul Laurence Dunbar captured its eighth title in the large varsity division of the National High School Cheerleading Championships, sponsored by the Universal Cheerleaders Association. The competition was held Feb. 9 – 10 in Orlando, Fla.

CHACO WOMENS FANTASIA

KEEN WOMENS HAVEN CNX

On Feb. 10, Dunbar won out in the second annual World Competition with the top score of all divisions. The cheerleading squad is coached by Donna Martin, Maggie Farmer and Bethany Roll, and choreographed by Saleem Habash.

The annual American Council of Engineering Companies/Kentucky Engineering Excellence Awards were announced in February. The Engineering Excellence program is an annual design competition that recognizes engineering achievements which demonstrate the highest degree of merit and ingenuity.

OSPREY KYTE 46

BROOKS MENS CASCADIA 8

Robinwood Neighborhood meeting scheduled for March Robinwood Neighborhood will hold its third annual neighborhood meeting at 6:30 p.m. March 18 at Southern Heights Baptist Church (3408 Clays Mill Rd.). Meetings are open to association members and non-members alike. For more information, call (859) 223-5223.

OSPREY VOLT 60

MSR NOOK 2 PERSON TENT AND ONLY 3 POUNDS!

189 MOORE DR., LEXINGTON • 859.278.0730 • JHOUTDOORS.COM M-F 10-8 SAT 10-6 SUN 1-5 • LOCALLY OWNED & OPERATED

Southsider Magazine March 2013

Potential I-75 Connector Scares Some River Residents Do Jessamine and Madison Counties need an I-75 connector between them? Some say no .

BY DAN DICKSON CONTRIBUTING WRITER

Palisades on the Kentucky River , that have the potential to be af fected, though a specific route has not been determined. inda Mihalec is in love with where The Kentucky River Palisades are a she lives in Madison County. “I live series of steep, scenic gor ges and limeoff Tates Creek Road near the stone outcroppings stretching 100 miles Kentucky River and I run, cycle and hike along the river . Blue Grass T rust for quite a bit there. It’s such a beautiful area.” Historic Preservation listed this landDirectly across the river , Liz Hobson scape feature and other historic feels the same way about her little cor ner resources included in the I-75 Connector of paradise in far easter n Fayette County. project’s corridor on its 2013 list of But now, the two women have endangered historic properties in central teamed up with others to fight a transKentucky. portation feature known as the I-75 Some community leaders believe the Connector, a possible route between the region needs quicker access to the interNicholasville bypass in Jessamine County state to speed up commerce and boost and Interstate 75 in Madison County. economic development. It’s an idea that’s The Kentucky T ransportation appeared and disappeared for nearly 20 Cabinet has identified a corridor – a years. Now the debate is on again. roughly 13-mile-long, two-mile-wide Officially, the Kentucky T ransporswath of land between the two points tation Cabinet (KYTC) takes a neutral – as a study area to deter mine the most approach on whether the road should or effective route for the road within the should not be constructed, but Robert corridor, should it be built. N unley, a branch manger of project There are a number of historic and development with the cabinet, says that environmental features within the corrimitigating the potential route’s af fect on dor, such as remote Marble Creek and the environmental resources is a priority dur-

ing the preliminary design phase. “From an environmental aspect, we take it all very seriously and we will deal with any environmental impacts that we may have,” Nunley said. N unley says currently the cabinet is working on identifying smaller corridors within the lar ger corridor, which would undergo greater scrutiny to deter mine which would have the lowest impact on the corridor as a whole. He said they hope to identify four smaller corridors which would then be presented to the public for comment. The transportation cabinet also created a citizens advisory committee, set up a website explaining the proposed connector and asks people for input. But Hobson and Mihslec, and dozens of other riverside residents, are already quite clear about how they feel with respects to the possible connector. “Our properties are either within the corridor or it would be very easy to see, hear and experience an I-75 connector road nearby,” Hobson said. Hobson believes if new roads were

Southsider Magazine March 2013

the answer, N icholasville would already be economically secure, given the widening of Harrodsbur g Road, the four -lane western bypass and Nicholasville Road. “It doesn’t make sense long-ter m to destroy farm land and natural resources so a truck might get to I-75 a few minutes faster. By the time the connector is filled with stoplights and businesses, like Man O War and N ew Circle are, the trip will take even longer,” she said. In practical terms, Mihalec thinks the state can’t af ford the project, given its financial condition. “Other road projects that were supposed to bring jobs and improve the economy haven’t done that, in my opinion,” Mihalec said. She also believes there’s already plenty of room for economic development in the county. “W e have room for growth that doesn’t have to be along a new road. We should work with what we have,” Mihalec said. She also questions what would happen if the project got started, then hit a roadblock, no pun intended, such as with financing.

For Mihalec and Hobson, their next step is to continue educating people in the region and to make their concer ns known to elected of ficials in the two counties and in Frankfort. “I am not against growth, but this isn’t the way to grow,” Mihalec said. Hobson believes the project would benefit select road contractors, but as far as economic development, she sees other ways to accomplish that. “I believe making N icholasville and Jessamine County attractive places to live and work is far more ef fective. Thoughtful development, attention to the downtown and to infor mational technology and communication careers and creative ideas about business growth, could benefit many Jessamine Countians,” she surmised. Finally, Hobson believes strong leaders are needed to visualize a future for Jessamine County that values and preserves its heritage. “At the same time, planning for a future that doesn’t rely solely on moving goods by huge, gas guzzling trucks,” she said. Updates and more information on the I-75 Connector can be found at www.I-75 connector.com. A public meeting on the matter will be held at 5 p.m. April 11 at East Jessamine Middle School.

IMAGE FROM WWW.I-75CONNECTOR.COM

Designers in the transportation cabinet are looking at potential routes for the I-75 Connector within the shaded corridor seen in the map above.

star t

something

BIG Big Brothers Big Sisters Of The Bluegrass

WE LOVE OUR NEW, LARGER LOCATION. Bigger facility - Same great customer service!

805 Floyd Drive Lexington, KY 40505 859-252-0841 coachcraftky.com Auto, Boat, Truck & Motorcycle Upholstery Boat Cover/Cushions/Carpet Auto/Truck Carpet, Headliners Convertible Tops, Vinyl Tops Leather, Sunroofs, Seat Heaters Restaurant Booth Recovering

CardioTap Don’t just dance ... make noise.

Bowl For Kids’ Sake

MARCH 23-24 Southland Bowling Lanes 205 Southland Dr., Lexington

A unique, innovative, and exhilarating workout that will tone your body, burn calories, and challenge your mental skills. New and ongoing classes at

Barbara Ann’s School of Dance 898 East High Street in Chevy Chase

Want to participate? Here’s how! • Form a 4-5 member team & assign a captain • Captain contacts Big Brothers Big Sisters at 859-231-8181 • Each team member receives a sponsor sheet • Enjoy free pizza, soft drinks & a game of bowling!

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

TUESDAY & WEDNESDAY MORNINGS

TRY A CLASS FOR FREE! For information call or email Marilee Dalbey 334-797-9952 marileedalbey@gmail.com, or visit www.stayactivefitness.com

Thanks to our Presenting Corporate Sponsor!

Since 1953 Southsider Magazine March 2013

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

1050 Lane Allen Road | Lexington, KY 40504 | 859-278-0501 www.thelexingtonschool.org

'±>CJN@±+JGGT±+<D?

Don’t SweatIt!

“Catering to cowards” “Making dentistry affordable” “Creating winning smiles”

0@< NJIN±RCT ' H±BG<?±'±?D? 1

I have more time – instead of cleaning, I can spend time doing the things I want to do.

They clean my home the way I want – they listen and they care.

People Notice – my friends and family comment on how fresh and clean my home is.

No contracts – and they guarantee to put a smile on my face with every cleaning.

The reputation – Molly Maid has been cleaning homes for over 25 years!

Another reason to call now.

Save $25 Save $45 859-317-5121 000-000-0000

$15 offyour your first $15 off ﬁrst, third and your and$10 ﬁfthoff regularly third regularly scheduled cleaning. scheduled cleaning. Offer valid one time per household.

NEW PATIENTS WELCOME INTEREST FREE PAYMENT PLANS

Offer valid one time per household.

PREFERRED PROVIDER FOR MOST INSURANCES

Shannon Kemper, D.M.D. Molly Maid is a member of the Service Brands International family.

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

859-224-3200

Southsider Magazine March 2013

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

BY ESTHER MARR CONTRIBUTING WRITER

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

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."

Southsider Magazine March 2013

SPRING OPEN HOUSES 8:00 am Sayre Buttery

March 25 Upper School (Grades 9-12) March 27 Middle School (Grades 6-8) March 28 Lower School (Preschool-Grade 5)

(859) 254-1361 • 194 North Limestone Street, Lexington, KY 40507 • www.sayreschool.org

Bank of Opportunities

GET YOUR ENERGY BACK THIS SPRING

A growing bank

ACUPUNCTURE WORKS!

to meet your growing needs

BACK PAIN WEIGHT LOSS SMOKING CESSATION INFERTILITY COSMETIC PAIN SYNDROMES FIBROMYALGIA

Celebrate Bank of Lexington’s newest branch at the corner of Tates Creek and New Circle Roads. Discover financial solutions and personal service from bankers who know you. Be part of a bank that’s proud to call Lexington home.

People who know banking People who know you

761 Corporate Drive 6409 Polo Club Lane Now Open 866 Malabu Drive 859.219.2900

COMMUNITY ACUPUNCTURE & WELLNESS CENTER

859-402-2430 • Open Mon–Sat 296 Southland Dr. Lexington, KY ArtemesiaWeb.com

Bank of Lexington

Kathleen Fluhart, R.N., M.Ac., C.Ac. Kris McClanahan, M.Ac., C.Ac. Douglas MacLaren, M.Ac., C.Ac.

MEMBER

EQUAL HOUSING OPPORTUNITY

FDIC

Southsider Magazine March 2013

bankoflexington.net

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

Southsider Magazine March 2013

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

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.

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

Southsider 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.southsidermagazine.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

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

Southsider 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

Mark Jensen PHOTO BY EMILY MOSELEY

Join Benchmark Outdoor Outfitters for the first annual

GET OUTDOORS LEXINGTON EXPO SATURDAY, MARCH 23 • NOON - 4:00 PM 1555 E. NEW CIRCLE ROAD (NEXT TO STEINMART) IN THE WOODHILL PLAZA Meet representatives from outdoor groups and learn more about nature-related events and resources around the Lexington area.

www.benchmarkoutfitter.com

When A R T M AT T E R S, communities F L O U R I S H .

D o n a t e n o w a t lexarts.org

SmART Grants to Schools

Public Art

General Operating Support

Community Arts Grants

LFUCG EcoArt Grants

LexArts.org

859.255.2951

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.

Southsider 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 PHOTO BY EMILY MOSELEY

Ogata’s Hawaiian Grill

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

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.

“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 Gril on Facebook for their schedule. – NATALIE VOSS

Southsider Magazine March 2013

on a new home or reﬁnance

ted!! i c x E t Ge CALL 859-225-5099 | 888-584-3600, VISIT YOUR LOCAL BANKING CENTER, OR APPLY ONLINE AT REPUBLICBANK.COM. Loan Example as of 2/11/13: $100,000 loan amount; 30-year ﬁxed rate; 3.866% Annual Percentage Rate; 360 payments of $463.12; 80% loan-to-value. Zero closing costs include standard loan closing costs, title insurance not included. Primary checking account and ACH of loan payment required for zero closing costs. Offer available for all ﬁxed rate secondary market loans up to $417,000. Example does not include monthly taxes and insurance and your actual payment may be greater. Offer not available in conjunction with other promotional discount offers.Offer and rates subject to change. Loan subject to underwriting and approval. Additional restrictions apply. Republic Bank & Trust Company Loan Originator ID #402606.

WE BUILD APPS. Mobile application development at its best. For the iphone, ipad and android

Flash in the Pan STUDIOS

Call 396.8176 or email chris@flashinthepanstudios.com • www.flashinthepanstudios.com

Southsider Magazine March 2013

Illias Pappas

PRICE REDUCED

PHOTO BY EMILY MOSELEY

Wellington Place Condos For Sale 1031 Wellington Way | Lexington, Kentucky

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 â&#x20AC;&#x201C; particularly, a void in authentic Greek cuisine and the growing popularity for local food trucks â&#x20AC;&#x201C; and soon, the seed for Pappasâ&#x20AC;&#x2122; mobile food operation, Athenian Grill, was planted. â&#x20AC;&#x153;I didnâ&#x20AC;&#x2122;t come (to Lexington) with the focus of starting a business, but once I was here, I was like, â&#x20AC;&#x2DC;This is something I would like to do,â&#x20AC;&#x2122;â&#x20AC;? 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 â&#x20AC;&#x201C; a local foodie who works as the head chef at Sheikh Mohammedâ&#x20AC;&#x2122;s Darley Stables â&#x20AC;&#x201C; 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 Pappasâ&#x20AC;&#x2122; full-time gig, and one of the most popular â&#x20AC;&#x153;food trucksâ&#x20AC;? in Lexington. Pappas explains that he likes the concept of being set up in a tent because he likes people to see what heâ&#x20AC;&#x2122;s doing. His rig includes a couple of gas-powered stoves (â&#x20AC;&#x153;like camping stoves,â&#x20AC;? 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 â&#x20AC;&#x201C; staples include gyros and spanakopita (traditional Greek pies made with spinach and feta), and he throws in specials like Greek meatballs to â&#x20AC;&#x153;keep it interestingâ&#x20AC;? for his regulars. Pappas, who recently obtained his official catering license, hopes to eventually open a per manent, authentic Greek

Â&#x2021; )LUVW DQG VHFRQG Ă&#x20AC;RRU RIÂżFH FRQGRPLQLXPV IRU VDOH Â&#x2021; + 6) WR 6) 6RPH XQLWV PD\ EH FRPELQHG Â&#x2021; 3ULYDWH EDWKURRPV EUHDNURRPV DQG DPSOH SDUNLQJ Â&#x2021; 7HUULÂżF ORFDWLRQ DGMDFHQW WR 3DORPDU 6KRSSLQJ &HQWUH UHVWDXUDQWV DQG RWKHU QHDUE\ DPHQLWLHV Â&#x2021; &RQYHQLHQW ORFDWLRQ ZLWK HDV\ DFFHVV WR +DUURGVEXUJ 5RDG /\RQ 'ULYH 0DQ 2Âś :DU %RXOHYDUG 1HZ &LUFOH 5RDG %OXH *UDVV $LUSRUW Â&#x2021; 6LJQDOL]HG DFFHVV IURP +DUURGVEXUJ 5RDG 0DQ 2Âś :DU %RXOHYDUG Â&#x2021; =RQHG 3 3URIHVVLRQDO 2IÂżFH Â&#x2021; 3ULFHV UHGXFHG WR CONTACT

Bruce Isaac, SIOR, CCIM | | EUXFHLVDDF#QDLLVDDF FRP Jim Holbrook | | MKROEURRN#QDLLVDDF FRP

Isaac

859.224.2000

naiisaac.com

restaurant in Lexington, but says he is fully committed to finishing the upcoming â&#x20AC;&#x153;warm weather seasonâ&#x20AC;? in Lexington. Pappas feels strongly that Athenian Grillâ&#x20AC;&#x2122;s focus on authentic Greek cuisine has contributed greatly to his success, but itâ&#x20AC;&#x2122;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 doesnâ&#x20AC;&#x2122;t have cooking gigs, he typically spends lots of time on the phone and internet, searching for ways to improve his dishes. â&#x20AC;&#x153;Food trucks donâ&#x20AC;&#x2122;t just become popular because theyâ&#x20AC;&#x2122;re accessible â&#x20AC;&#x201C; they have to have good food,â&#x20AC;? he said. â&#x20AC;&#x153;For people to come to ter ms and support this, we have to give a great product.â&#x20AC;? â&#x20AC;&#x153;Likeâ&#x20AC;? Athenian Grill on Facebook for schedule updates. â&#x20AC;&#x201C; SARAYA BREWER

Southsider Magazine March 2013

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

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

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.

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 . Southsider Magazine March 2013

Southsider Magazine March 2013

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)

• 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.

Southsider Magazine March 2013

H O M E M A K I N G

PHOTO BY MEGAN SMITH

Perfecting Pancakes

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

Learn more at www.lexingtoncatholic.com Director of Admissions: Mindy Towles (859) 277-7183 ext. 231 or mtowles@lexingtoncatholic.com 2250 Clays Mill Road ~ Lexington, KY 40503

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

Southsider 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.

Bringing national-caliber care to Kentucky. That’s why we’re here. Patients don’t have to travel out of state to receive the most advanced care. It’s all right here at UK HealthCare. Here, you’ll find nationally ranked experts who are as compassionate as they are knowledgeable. You’ll also find the treatment breakthroughs other hospitals will one day rely upon. But most important, you’ll find hope when others say there’s nothing more they can do. Delivering advanced care to the people who need it the most. That’s why we’re here.

Fun Pancake Facts From couponsherpa.com

416

The number of times a single pancake has been tossed in two minutes.

1445

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.

Options, appointments, hope –> 800.333.8874

ukhealthcare.uky.edu

The largest pancake (in feet) on record, weighing three tons and containing an estimated two-million calories.

28.5

Highest pancake toss (in feet)

956

Most pancakes made by an individual in one hour

Number of most pancakes eaten by a man in one setting

Number of most pancakes eaten by a woman in one setting

Heather Wright, MD Breast Cancer Specialist

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.

Southsider Magazine March 2013

SMILEY PETEâ&#x20AC;&#x2122;S

DINING GUIDE Ask about Catering!

Chinese, Asian & Vegetarian Cuisine

KIDS EAT FREE ON TUESDAYS 10 and under with the purchase of an adult entrĂŠe

3735 Palomar Centre Dr., Lexington (Corner of Man Oâ&#x20AC;&#x2122;War & Harrodsburg Rd.) 859.223.0060 â&#x20AC;˘ www.asianwindrestaurant.com OPEN TO THE PUBLIC. 3256 Lansdowne Dr 859-317-8307 Sun-Wed 11am-1am Thu -Sat 11am-2:30am Happy Hour Mon - Fri 4-7 Daily Lunch and Dinner Specials Wed night Trivia â&#x20AC;˘ NFL Sunday Ticket Beer & Food Specials for all College and Pro football games

Anywhere, anytime, and anyway you want it!

Not only do we serve the absolute freshest you can get in town, Aqua chefs offer Lexingtonâ&#x20AC;&#x2122;s sushi lovers rare flavors and perfectly-executed classics. And the Crab Rangoon? Just try it. Aqua Sushi is made to order in Maloneâ&#x20AC;&#x2122;s at Lansdowne, Hamburg, and Palomar.

A Cajun nâ&#x20AC;&#x2122; Creole Joint!

ALL DISHES $6.50! 829 Euclid Ave. Open Mon-Sat 11am-9pm Closed Sunday â&#x20AC;˘ 335-0300 â&#x20AC;˘ www.bntlex.com

YOUR restaurant should be here. With a 12-month commitment, you will be able to purchase display advertising in any issue at the discounted 12x rate. SOUND YUMMY? Contact our sales department at 266-6537 for all the dining guide details!

Lexington-born Executive Chef Cole Arimes presents a menu of reinvented American classics, global Ă avors, and rustic artisan dishes.

Coles735Main.com â&#x20AC;˘ 859-266-9000 M-Th 5pm-10pm; F-Sat 5pm-11pm; Bar/Gazebo open at 4pm. 735 Main Street, Lexington, KY

â&#x20AC;&#x153;Comfort Food with a Conscienceâ&#x20AC;?

Stellar Drinking & Dining. 101 North Broadway Rd. Lexington, KY 40507 (859) 259-3771

Enjoy savory American dishes and warm Kentucky hospitality. Visit deShas.com.

Join us for March Madness!

Casual Chic

MODERN AMERICAN CUISINE

438 S Ashland Ave. (859) 317-8438 www.thedishlex.com

The

For every $50 spent on Mondays and Tuesdays receive a $10 gift certificate for you or a friend. 1/2 price bottles of wine on Wednesday with 2 entrees Happy Hour all nite Thursday

Mon-Sat â&#x20AC;˘ Bar opens 4pm Dinner @ 5pm Reservations Suggested

Green

Lantern

doodles

COME SEE US AFTER DINNER! 497 W. 3rd Street

Join us Downtown for Beignets & Brunch

A short walk up Jefferson from Grey Goose and Nick Ryanâ&#x20AC;&#x2122;s

Tuesday-Sunday 8-2pm

Visit www.eventful.com for our schedule of live music.

262 N. Limestone â&#x20AC;˘ 859.317.8507 doodlesrestaurant.com

â&#x20AC;&#x153;Voted Best New Restaurant in Kentucky for 2007 by The Lane Report.â&#x20AC;?

Seafood Grill

Contemporary ambience in historic Midway. Cuisine with French foundations and a California accent. Every Wednesday night half price wine by the bottle with purchase of entree. Lunch: Tues. - Sat. 11:30-2 â&#x20AC;˘ Dinner: Tues. - Sat. at 5:30pm 125 E. Main St. Midway, KY â&#x20AC;˘ 846-5565 heirloommidway.com

Call or place orders at MaryLousBBQ@gmail.com 226 Walton Ave. â&#x20AC;˘ Lexington, KY â&#x20AC;˘ 252-4227 (4BBQ) Open Mon-Sat 11-8 â&#x20AC;˘ www.marylousbbq.com

A unique combination of British Hospitality and American Flair. Enjoy excellent beer and brilliant pub fare. Happy Hour Weekdays 3-7pm. Visit ExperienceThePub.com for information about all events and specials.

An eclectic sit-down pizza restaurant featuring gourmet pizzas baked in stone ovens, delicious calzones, hoagies and salads. Weâ&#x20AC;&#x2122;re vegetarian-friendly and offer a full bar, televisions and a selection of over 50 beers! Dine in, take out, bulk delivery. Open 7 days a week. 503 S. Upper Street (One block behind Two Keys Tavern.) 281-6111 â&#x20AC;˘ www.mellowmushroom.com. Pucciniâ&#x20AC;&#x2122;s Smiling Teeth offers an array of innovative pizzas, pastas, calzones, sandwiches, Italian chicken dinners & salads prepared fresh every single day. Pucciniâ&#x20AC;&#x2122;s features homemade dough, slow-simmered sauces & delicious homemade dressings. The atmosphere is casual & stylish. Families, dates and seniors feel equally comfortable. Open all week for dine in, carryout, delivery & catering. &KHY\ &KDVH 3ODFH RQ +LJK 6W Â&#x2021; %HDXPRQW &HQWUH &LUFOH RII +DUURGVEXUJ 5G Â&#x2021; %RVWRQ 5RDG DW 0DQ 2Âś :DU Â&#x2021;

Lexingtonâ&#x20AC;&#x2122;s only Prime Beef Steakhouse featuring Chicago style steaks, fresh seafood, pastas and other house favorites in a casual yet upscale environment. Open daily 11:15 am - 11:15 pm. Three locations. Lansdowne Hamburg Palomar 335-6500 264-8023 977-2620

Lexington 152 W Tiverton Way | 254-MELT(6358) www.meltingpot.com

2 FOR 1 MARGARITAS! Tuesday Thursday Sunday 5-10 p.m. Serving Lexington since 1992. Catering services available. Two Locations: 818 Euclid Ave. â&#x20AC;˘ 859-268-8160 and 3901 Harrodsburg Rd. Suite 180 â&#x20AC;˘ 859-219-0181 www.rinconmexicanorestaurantky.com

4750 Hartland Pkwy 859-245-9504

Happy Hour Mon-Fri 4-7 (food and alcohol) Daily Lunch Specials Trivia Tuesday (Hartland), Trivia Thursday (Patchen) NFL Sunday Ticket - all the games Beer Specials for all College & Pro Football games

PATIO DINING SUNDAY BRUNCH 10-2 2012 Regency Rd. Lexington, KY 40503 (859) 277-5919 www.ketchseafoodgrill.com

TWO LEXINGTON LOCATIONS!

154 Patchen Drive 859-269-7621

Wood grilled seafood, steaks, chicken & ribs.

lunch â&#x20AC;˘ dinner â&#x20AC;˘ full bar

live music wireless internet located at 147 n. limestone across from courthouse www.sidebar.com â&#x20AC;˘ 859.225.8883 open: mon-fri 11am - close â&#x20AC;˘ sat 5pm - close

Southsider Magazine March 2013

French and Japanese Cuisine featuring Lexingtonâ&#x20AC;&#x2122;s only Kaiten Conveyor Sushi and Culinary Cocktail Lounge Complimentary Event Planning - Private & Corporate Modern Party Room with Digital Karaoke 162 Old Todds Road â&#x20AC;˘ Lexington, KY 40509 (859) 269-0677

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

“

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.”

when you can’t be there, we can

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

RNs • LPNs • CNAs • Sitters Home Making • Meal Preparation • Personal Care Respite Care • Escort To & From Appointments Medication Management • Errand Services • Pet Care Call today for more information and a free consultation.

(859) 296-0513 or (859) 335-2752 (24 Hours) www.extracareprivateduty.org

YAMAMOTO

Monday-Thursday: Lunch: 11a-2p Dinner: 5:30-10p Tomo serves fresh sushi specials, amazing appetizers, and tantalizing entrees. 848 East High Street Lexington, KY 40502 Phone: (859) 269-9291 www.tomolex.com

Fine Wine, Beer & Spirits.

Friday: Lunch: 11a-2p Dinner: 5:30-10:30p

The Bistro at Wines on Vine

Saturday: Lunch: closed Dinner: 5:30-10:30p

Pizza, Burgers, Salad Bar Open 7 Days a Week, Lunch and Dinner Delivery Available

GREAT FOOD! GREAT WINES! Lunch: Mon-Fri 11:30am-2:30pm, Sat 11am-5pm Dinner: Mon-Wed 5pm-9pm, Thurs-Sat 5pm-10pm

www.villagehostlex.com • 859.455.3355

400 Old Vine Street 859.243.0017

Sunday closed

Southsider Magazine March 2013

JAPANESE GRILL & SUSHI Prepared before your eyes!

Come and enjoy our HIBACHI and FRESH SUSHI where chefs prepare your entrée right in front of you. 130 W. Tiverton Way (behind Walmart by Fayette Mall) M-F 11-2, 5-10 SAT 1-10 SUN 1-9 859-272-8883 • Call for a Reservation.

L A N D S C A P E S

The Grass is Always Greener I

A R T M AT T E R S T O U S A L L And so does your support. Donate now at lexarts.org

LexArts.org

859.255.2951

Established in 1966 Family-Owned & Operated

SPRING SALE UP TO $500 DISCOUNT WITH THIS AD. PROJECT MINIMUM APPLIES. OFFER EXPIRES 3/31/13

252-8812 1320 Bryan Ave.

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 dif ferent 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 perfect grass? Because it takes a lot of chemical inputs to get that perfect 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 perfect 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 turf. A field of Reduced care (or low input) lawn car e means that some fertilizer would be creeping phlox used, with very little pesticide use and less frequent mowing. Reduced input care will PHOTO FURNISHED 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 Tree Specialists are introducing organic 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, per haps 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-ityourself type, there is an excellent publication from the University of Kentucky Cooperative Extension Service, titled “Low-Maintenance Lawn Care, Stressing Pest Avoidance and Or ganic Inputs,” available online at the service’s website (www.ca.uky.edu). Here are some easy changes to make in your current lawn care practices. Lear n to love white clover and add it to your lawn. It provides nitrogen to your grass with-

CUSTOM BUIL T GARAGES & ADDITIONS CUSTOM BUILT GARAGES

Southsider Magazine March 2013

out 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 perhaps 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. Never 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 turf. 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 mor ning 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 or ganic. Are you on board?

Ann Bowe

offers creative landscape design and installation, with a deep interest in beautiful native plants. She can be reached at (859) 278-0069, or by email at annbowe@annbowedesigns.com.

HAVE LEXINGTON’S BEST LAWN

WITHOUT THE CHEMICALS! DAVE LEONARD TREE SPECIALISTS INTRODUCES A NATURAL, LOW MAINTENANCE SYSTEM FOR A BEAUTIFUL AND SAFE LAWN.

Service provided by Kentucky’s only Accredited Organic Land Care Professional. Lexington’s premier tree care experts since 1974. Other services include: • Tree Preservation and Plant Health Care • Tree Trimming and Pruning • Tree Removal and Risk Assessment • “Save your Ash” Emerald Ash Borer control

To learn more visit our new website

www.dlarborist.com or call us at 859-252-2529.

Southsider Magazine March 2013

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

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

Presented by the Lexington Public Library Foundation

Southsider Magazine March 2013

Sponsored by:

FOUNDATION

March Madness Munchies BY MEGAN SMITH | CONTRIBUTING WRITER

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

Southsider Magazine March 2013

F I N E

L I N E S

The Young Professionals Committee of the

Spirited Writing A

cordially invites you to

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.”

Presented By

Featuring:

Driving Rain &RIDAY !PRIL s PM @TIL PM ,EXINGTON 0UBLIC ,IBRARY s #ENTRAL ,IBRARY 140 East Main Street Enjoy a variety of delicious hors d’oeuvres!

)N !DVANCE s !T 4HE $OOR Reserve Your Space Today:

lexpublib.org/bluegrass2013 Find us & details on

Linda Hinchcliffe

loves a good book at any hour. She particularly likes to support up-and-coming authors. She can be contacted by e-mail at linda@smileypete .com.

Proceeds Beneﬁt the Lexington Public Library Foundation.

Southsider Magazine March 2013

PORTRAIT OF A MUSICIAN

PHOTO BY ROBBIE CLARK

EMILY HAGIHARA

BY SARAYA BREWER | SOUTHSIDER 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.”

Southsider 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, largely 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 W arfare 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 just last weekend – 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.

When

What are some of the biggest challenges you face as a musician? I have trouble finding a happy medium between having enough time in the day for creative endeavors, working and socializing. I’ve hibernated 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

A R T M AT T E R S , communities

FLOURISH.

Donate now at lexarts.org

LexArts.org

859.255.2951

word of mouth but is still not common knowledge. It should be.

Southsider Magazine March 2013

â&#x20AC;&#x153;Quality Service You Can Trustâ&#x20AC;? â&#x20AC;&#x153;Quality Service You Can Trustâ&#x20AC;? Specialize Individual Cremations WeWe Specialize in in Private, On-Site Cremations

Bluegrass Pet Crematorium â&#x20AC;˘ Complete Selection of Urns & Caskets â&#x20AC;˘ Hours By Appointment â&#x20AC;˘ All Cremations Done on Premises

303 CRESTRIDGE TRAIL NICHOLASVILLE, KY 40356 PHONE: 859-887-2616 MOBILE: 859-983-4313

Member

Specifically Request Our Services From Your Veterinarian

AUTO HOME RV BOAT

Offering residential design of New homes, Additions & Remodeling

ALAN HISEL, Owner alanhiseldesign@gmail.com

ALANâ&#x20AC;˘HISELâ&#x20AC;˘DESIGN

JLJ Insurance Services, Inc. Lorie Thompson, CIC 160 N. Broadway â&#x20AC;˘ Lexington, KY 40507 859-263-3480 â&#x20AC;˘ lorie@jljinsurance.com www.jljinsurance.com

www.alanhiseldesign.com ÂŠ 2009 Safeco Insurance Company of America, a member of the Liberty Mutual Group, 1001 4th Ave, Seattle, WA 98154. All rights reserved. Safeco is a registered trademark of Safeco Corporation. The Safeco logo is a trademark of Liberty Mutual Insurance Company.

868 Floyd Drive â&#x20AC;˘ Lexington â&#x20AC;˘ 258-2052

3PM[ ,SL]H[VY :WLJPHSPZ[Z Stair Lifts â&#x2C6;&#x2122; Elevators â&#x2C6;&#x2122; Wheelchair Lifts â&#x2C6;&#x2122; Patient Lifts Porch Lifts â&#x2C6;&#x2122; Material Lifts â&#x2C6;&#x2122; Dumbwaiters

Comeore ef d i r e b buy! you :OV^YVVT )` (WW[! 5H[PVUHS (]L

^^^ ;YHUZP[PVUZ4VIPSP[` JVT Â&#x203A;

Dr. Vivien M. Smith OPTOMETRIST Primary Eye Care Glaucoma Management Specialty Contact Lens Fitting

370 Longview Drive Lexington, KY 40503

859-275-1212

CALL TODAY!

Bathrooms

In 1 Week.com A SIMPLE WAY TO REMODEL

(859) 576-9409 ablair@aliblairmassagetherapy.com www.aliblairmassagetherapy.com

366 Waller Avenue Suite 108 Lexington, KY 40504

Nathan Cravens (859) 221-0531

OPEN HOUSE!

SUN. MARCH 10, 1-4 PM

PRIZES, DISCOUNTS, FREE CLASSES www.PilatesKentucky.com â&#x20AC;˘ 859-577-1592 â&#x20AC;˘ Richmond Rd. at Old Todds Rd.

LEXINGTON

BORN & READ At Smiley Pete Publishing, we bring you the latest information from the vibrant local communities where we live and work and from the people who make things happen.

Southsider Magazine March 2013

434 Old Vine Street Lexington, KY 40507 859.266.6537 www.smileypete.com

F I T N E S S

Remembering my faithful workout partner For years, owning a dog proved more valuable than a gym membership

YOU DREAM IT. Together we create it.

BY ABBY LAUB | FITNESS COLUMNIST

y husband and I recently had to say goodbye to our beloved 11-year -old dog. Murfie was many things. She was so sweet and loyal, and possessed some very, shall we say, unique dog characteristics. Among those was a disdain for the other dogs at the dog park. It cracked me up every time we went to the Wellington dog park and she turned into an anti-social momma’s girl. She could hardly wait to get there, but when she realized how many other dogs were running around, Murfie wanted out. Besides the entertainment value of her “too-good-for-the-dog-park” shenanigans, one of Murfie’s most admirable traits was her ability to get us out to exercise. Before she got sick, Murfie was the driving force for daily walks and runs (even though pacing was not her strongpoint.) When our daughter was bor n, Murfie even walked per fectly alongside the stroller. Rain or shine. Busy or not. Some days it seemed like her sole mission in life was to get me out the door for a run or a walk on her pink leash. I can’t think of a better workout partner than that — she would abide no excuses. If Mur fie didn’t get out for a walk, she made her presence known around the house, turning into 28 pounds of restless energy reminding me that a quick walk or jog would be great for both of us. For three years my lunch breaks tur ned into jogging breaks; otherwise my home of fice would have been impossible to work from. When jog break was over, I was always so thankful because I was in a better mood and my afternoon was more productive. There is no doubt in my mind that Mur fie got me into better shape. Sometimes days would pass that I missed getting to the gym, but never did we miss our heartrate-raising walks. Our wonderful vet, Dr. Joseph Griffitt at Bluegrass Veterinary Clinic, weighed in on the health benefits of dog ownership. “I’ve got a number of clients that are runners and their dogs run with them,” he said. “Their dogs are fit as a fiddle.” On the flip side, he said, most dogs he sees that are overweight have owners who are overweight. But the benefits of dog ownership go beyond that. “From the emotional standpoint, I feel sorry for people who have never known the love of a dog,” he said. “It’s so pure and unconditional. And it’s a proven medical fact that people who own pets, they have less blood pressure problems,” he continued. “It’s a stress reliever — that loving and caressing of a pet.” And for young children, dogs also promote health. “It’s a proven fact that children who are raised in a home with pets, they have a lot fewer diseases,” Grif fitt noted. We will have to get another dog before too long so our 7-month-old daughter can continue to reap the health benefits now that Mur fie is gone. We definitely are not ready yet, but we want our home to always be one with happy kids running around with their happy dog — whether it’s a backyard play buddy or a friend to cuddle with after a long day. Murfie will be missed. My sweet daughter is my new jogging buddy. I can’t wait to have a furry, four-legged friend join us again when the time is right. And if I’m ever going to do a third half-marathon I will definitely need a training partner again.

Abby Laub

Abby Laub is a freelance writer and photographer who lives with her husband, Jeff, and baby daughter, Selma, and loves staying active.

Expert designers bring your style to life Custom granite and stone countertops Vast tile selection, from simple to exquisite 859-277-1394 Design Center Hours: 2601 Regency Road #102 M – F 10 am – 5 pm Lexington, KY 40503 SAT 10 am – 2 pm www.sucasatilegranite.com

Taking good care of your trees is one of the most environmentally responsible decisions you can make. Expert tree care from the ISA Certiﬁed Arborists you know and trust.

Providing a full range of professional tree care services: Pruning • Planting • Preservation • Removal/Replacement Insect & Disease Treatment and Prevention

TOWN BRANCH

TREE EXPERTS, INC. 859-967-6907 • info@townbranchtreeexperts.com • townbranchtreeexperts.com

Free Estimates. Pre-season discounts on Emerald Ash Borer Treatments. Southsider Magazine March 2013

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

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.southsidermagazine.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 .

Southsider 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

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

NEW FOR SPRING! Bach Brandenburg Friday, March 22, 2013 | 7:30 pm Singletary Center for the Arts | Tickets: $25-60 From Jon Carloftis Fine Gardens

Preen® • Hollytone® Triple Crown Elite Grass Seed 50# BAG • 25# BAG • 5# BAG

Bloom & FruitTM

Soil & RootTM

foliar plant food provides ornamental plants and vegetables the nutrients required for optimal plant growth and environmental safety ... naturally.

soil conditioner activates growth of beneficial bacteria while supressing pathogens. Soil & Root TM maximizes healthy root development and decreases disease ... naturally.

THE LARGEST SELECTION OF NATURAL CUT STONE IN CENTRAL KENTUCKY Standardbred Compost OMRI Listed™ • Blended Topsoil • 50/50 Blend Organic Living Mulch™ • Premium Hardwood Mulch • Pinebark Nuggets Pinebark Fines • Baled Pine Needles • Color Enhanced Mulches

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

Operating Support

ELAINE PENCE, OWNER

1305 Old Frankfort Pike • Lexington, KY 40504 859.225.9433 • Delivery Service Available on Select Products Spring Hours: Mon-Fri 7am-5pm & Sat 7am-Noon

Cash & Check Accepted

Southsider Magazine March 2013

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

DON’T JUST SIT THERE.

SIT HERE.

. ............... . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........................

A tax deductible donation of $500 buys you your very own seat in the Kentucky Theatre. And helps keep the lights on and the credits rolling in the most civilized place to watch a movie east of Hollywood. Plus each $500 donation nets a name-engraved brass plaque on a seat, an invitation to the 2013 grand reopening event and four tickets to the movie of your choice. . ............... . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ...........................

Donate Online and select your seat at KentuckyTheatreFriends.org. Or mail a check made payable to Friends of the Kentucky Theatre c/o The Bluegrass Community Foundation 250 West Main Street, Suite 1220 Lexington, KY 40507

Southsider Magazine March 2013

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

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

SMILEY PETEâ&#x20AC;&#x2122;S

RETAIL GUIDE

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.

shop adelĂŠ Adventure starts here. 445 s. ashland 859-266-9930

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.

FIREPLACES â&#x20AC;˘ WOODSTOVES â&#x20AC;˘ SUPPLIES â&#x20AC;˘ SWEEPING

for home, gift, baby and you

www.adelelexington.com

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.

Get your chimney ready for the season now!

1555 E. New Circle Rd. Lexington, KY 40516

www.benchmarkoutfitter.com

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.

Visit our new showroom at: 1123 Delaware Ave, Lexington

859-219-8736 www.barnhillchimney.com

MATERNITY â&#x20AC;˘ INFANT â&#x20AC;˘ CHILD CLOTHING Euclid Ave | Lexington | 859.389.6700 www.blossomclothinglex.com | Open Mon-Sat 10-6

YOUR business should be here. Your Healthy Lifestyle Store 189 MOORE DR., LEXINGTON 859.278.0730 â&#x20AC;˘ JHOUTDOORS.COM M-F 10-8 SAT 10-6 SUN 1-5 LOCALLY OWNED & OPERATED

119 Clay A Avenue, venue, Lexington, KY 40502 t X XX XX X X MFYJOHHUUPOBOHMFS DPN t XXX MFYJOHUPOBOHMFS DPN

WEâ&#x20AC;&#x2122;LL FIND JUST THE RIGHT SHOE FOR YOUR FOOT! 33 YEARS EXPERIENCE â&#x20AC;˘ ADULT PROFESSIONAL STAFF 317 SOUTH ASHLAND AVENUE â&#x20AC;˘ CHEVY CHASE 859-269-8313 â&#x20AC;˘ JOHNSRUNWALKSHOP.COM 140 PALOMAR CENTER â&#x20AC;˘ 859.219.3161

With a 12-month commitment, you will be able to purchase display advertising in any issue at the discounted 12x rate. SOUND GOOD? Contact our sales department at 266-6537 for all the reail guide details!

Gifts & Accessories The perfect gift for any occasion! 112 Clay Ave. â&#x20AC;˘ Lexington 859.255.3188 â&#x20AC;˘ www.peggysgifts.com Hours: Mon-Fri 10-5:30 and Sat 10-5

the Morris book shop.

South Hill Gallery/ Photo Therapy

everything for the book lover Ĺ&#x20AC; RYHU new ERRN WLWOHV Ĺ&#x20AC;

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

featuring thousands of local interest and kidsâ&#x20AC;&#x2122; books Ĺ&#x20AC; ZH can special order DQ\ ERRN LQ SULQW Ĺ&#x20AC; IULHQGO\ DQG

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.

859.266.0469 M-F 10-8 Sat 10-6 Sun 12-5

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

3901 Harrodsburg Rd. â&#x20AC;˘ 859.219.0181 Mon-Fri 9am- 10pm â&#x20AC;˘ Sat and Sun 10am-10pm

NPSSJTCPPLTIPQ DPN t & )JHI 4USFFU t -FYJOHUPO ,FOUVDLZ

YOUR business should be here. AT IDLE HOUR SHOPPING CENTER Lexingtonâ&#x20AC;&#x2122;s Premiere Discount Designer Boutique

2051 Richmond Road, #130 (Between Stephen Lawrence and Oâ&#x20AC;&#x2122;Neillâ&#x20AC;&#x2122;s Pub) â&#x20AC;˘ 859.276.6144 Open: Mon-Fri 10am - 6pm, Sat 10am - 5pm, Sun 1 - 5pm. Join us on Facebook | www.sensiblychicstyle.com

Southsider Magazine March 2013

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

Call us today & sign up! 859.523.COOK â&#x20AC;˘ www.wildthymecooking.com 1060 Chinoe Road, Suite 108 â&#x20AC;˘ Lexington KY 40502

Pete’s Properties Real Estate Transactions for 40503, 40513, 40514, 40515

1237 Litchfield Ln., $410,000 3316 Ft. Harrods Ct., $140,000

40503 901 Granville Ct., $239,000

40514

2012 Blackhorse Ln., $220,000

2400 Dogwood Trace Blvd., $237,000

528 Wellington Gardens Dr., $172,500 3405 Tisdale Dr., $150,000

40515

574 Monticello Blvd., $124,500

2125 Broadhead Pl., $400,000

555 Monticello Blvd., $100,000

744 Emmett Creek Ln., $332,000 902 Charwood Dr., $229,000

40513

400 Southpoint Dr., $220,500

3208 Cashiers Ct., $835,000

4805 Bentley Way, $195,000

2117 Naples Ln., $510,000

4728 Windstar Way, $179,000

3061 Old Field Way, $440,000

225 Whitefield Dr., $135,000

6:0

ATU

AY S

0 AM

$835,000

9:0

3208 Cashiers Court

NIN

-FR Y A ND

Y I DA

TOP-SELLING PROPERTY

EVE

0PM

Arm’s length residential sales for this magazine’s distribution area for the month of January 2012. 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.

APP

OIN

TME

3181 Beaumont Centre Circle, # 114 • Lexington, KY 40513 In Beaumont Shopping Center adjacent to Kroger and Sun Tan City

(859) 223-0011 • www.lexdentist.com In Network with Most Insurance Companies

Southsider Magazine March 2013

It’s official: the Best Pizza in America is right here in Lexington! Glut Pizza e&n-PFree Now Availab asta

le @ P uccini ’s

Craft Beers!

ENJOY EACH MILESTONE OF YOUR LIFE Have you searched for just the right place to celebrate with family, friends and associates? Tour our facility to see why you should reserve your next special occasion at Lexington’s newest reception center. Birthdays Christenings Mitzvahs

Family gatherings Receptions Retirement parties Showers Business meetings Class reunions

Celebrate with us! Lexington’s very own Greg Spaulding represented us at the World Pizza Championship in Salsomaggiore, Italy and won “Best Pizza in America!”

Dine In | Carryout | Delivery Chevy Chase Place on High St | Beaumont Centre Circle | Dylan Place at Boston Rd

See our menu at PuccinisSmilingTeeth.com Southsider Magazine March 2013

5ÄľĹ&#x2030;ÄšĹ&#x2C6; $Ĺ&#x2021;ÄšÄšÄż r )ÄľĹ ÄśĹ&#x160;Ĺ&#x2021;Äť r 1ÄľĹ&#x20AC;Ĺ&#x192;Ĺ ÄľĹ&#x2021;

ÄśĹ&#x20AC;Ĺ&#x160;ÄšÄťĹ&#x2021;ÄľĹ&#x2C6;Ĺ&#x2C6;ÄźĹ&#x192;Ĺ&#x2C6;Ĺ&#x201E;Ä˝Ĺ&#x2030;ÄľĹ&#x20AC;Ä˝Ĺ&#x2030;Ĺ? ÄˇĹ&#x192;Ĺ Ĺ ÄľĹ&#x20AC;Ĺ&#x192;Ĺ&#x201A;ÄšĹ&#x2C6;

Grilling the Perfect Steak In order to prepare, grill and serve the highest quality and juiciest steaks, there are several â&#x20AC;&#x153;best practiceâ&#x20AC;? steps that should be followed. t 5VSO UIF HSJMM PO B NJOJNVN PG NJOVUFT CFGPSF DPPLJOH UP SFBDI PQUJNVN IFBU PVUQVU

8ÄśÄťĹ Ä˛Äż Ĺ&#x201E;Ä˛ÄŽĹ ÄľÄ˛Äż ÄşÄ˛ÄŽÄťĹ&#x20AC; ÄťÄźĹ ÄľÄśÄťÄ´ Ĺ Äź Ĺ ÄżĹ&#x201A;Ä˛ Ĺ&#x20AC;Ĺ Ä˛ÄŽÄ¸ ÄšÄźĹ&#x192;Ä˛ÄżĹ&#x20AC; 4Äź ÄłÄśÄżÄ˛ Ĺ&#x201A;Ä˝ Ĺ ÄľÄ˛ Ä´ÄżÄśÄšÄš Ĺ&#x201E;ÄśĹ Äľ Ĺ ÄľÄ˛Ĺ&#x20AC;Ä˛ Ĺ ÄżÄśÄ˛Äą ÄŽÄťÄą Ĺ ÄżĹ&#x201A;Ä˛

t 4UFBLT TIPVME CF QVMMFE PVU PG UIF SFGSJHFSBUPS UP CSJOH UIF UFNQFSBUVSF up, to oxygenate and to expel any FYDFTT NPJTUVSF t 1BU UIF TUFBLT ESZ XJUI DMFBO paper towels on both sides to NBLF DBSBNFMJ[BUJPO QPTTJCMF t 4FBTPO XJUI DPBSTF TBMU BOE QFQQFS and coat the entire surface on both sides before placing on the grill grids. t 0ODF PO UIF HSJE UIF TUFBL TIPVME POMZ CF UVSOFE PWFS 0/$& t 3FNPWF UIF TUFBLT BDDPSEJOH UP your preference of doneness. For PQUJNVN Ä&#x2DC;BWPS BOE UFOEFSOFTT JU JT TVHHFTUFE UP HSJMM TUFBLT NFEJVN SBSF UP NFEJVN

Culinary Director Alan Lamoureux has mastered the art of the perfect steak, honing his craft at Maloneâ&#x20AC;&#x2122;sâ&#x20AC;&#x201D;Lexingtonâ&#x20AC;&#x2122;s original steakouse.

t (JWF UIF TUFBLT UJNF UP iSFMBY w BMMPXJOH UIF NPJTUVSF UP SFEJTUSJCVUF evenly throughout. Ideally, steaks TIPVME SFTU BU B NJOJNVN PG GJWF NJOVUFT BOE B NBYJNVN PG OJOF NJOVUFT EFQFOEJOH PO UIF TJ[F t #SVTI XJUI SPPN UFNQFSBUVSF PS soft butter to add a glistening sheen to the steakâ&#x20AC;&#x2122;s surface as well as FOIBODFE Ä&#x2DC;BWPS BOE NPJTUVSF *U JT JNQPSUBOU UIBU UIF CVUUFS CF TPÄ&#x2122; BOE XIPMF OPU NFMUFE

Reheating Steak )BWF TPNF MFÄ&#x2122;PWFST GSPN HSJMMJOH UIBU perfect steak or after dining at your GBWPSJUF #)( SFTUBVSBOU )FSF T UIF CFTU XBZ UP FOKPZ JU BHBJO

t 8SBQ UIF MFÄ&#x2122;PWFS TUFBL JO QMBTUJD XSBQ and place it in the fridge as soon as ZPV HFU IPNF PS Ä&#x2022;OJTI UIF NFBM UIJT IFMQT QSFWFOU UIF TUFBL GSPN ESZJOH out. The steak will retain its goodness for two to three days which will give ZPV UJNF UP EFDJEF XIFO BOE IPX ZPV will prepare your leftover steak. t 5P SFIFBU ZPVS TUFBL XJUIPVU overcooking it, take it out of the SFGSJHFSBUPS NJOVUFT CFGPSFIBOE UP BMMPX JU UP DPNF UP SPPN UFNQFSBUVSF t 3FNPWF UIF QMBTUJD XSBQ BOE DBSFGVMMZ Ä&#x2DC;BTI GSZ UIF TUFBL JO B IPU GSZJOH QBO or place it under a broiler for about two NJOVUFT *G ZPV SFIFBU BOZ MPOHFS UIF NFBU DBO FOE VQ ESJFE PVU BOE DIFXZ