WE ARE CENTRAL KYâ€™S OLDEST FAMILY OWNED AND OPERATED FURNITURE STORE Suffâ€™s Fine Furniture and Oriental Rugs has been serving nice customers like you for over 50 years now (since 1961.) Why have we lasted so long? Well, itâ€™s the simple things really. For instance, our stores and prices are attractive, our quality is durable, and our service is fast, personal, and comfortableâ€“always upscale, but never uptight. As for the other simple things, well, itâ€™s like the guys in this photograph. One is attractive, one is durable, and one is comfortable. You can decide which is which.
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Only three Lexington area stores sell Lots of local stores genuine Lazyboy home furnishings and sell mattresses, but we Suffâ€™s has two of them, on Nicholasville offer a better nightâ€™s sleep! Featuring two Road and Main Street in Georgetown. of the ďŹ nest mattress brands you can buy. We have the ďŹ nest selection of tabletop accessories including Juliska. They make the perfect gift! And of course we have a huge selection of the ďŹ nest oriental rugs including Nourison.
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Co-Captains WKYTâ€™s Amber Philpott and Sam Dick, along with Wells Fargo Advisors and friends of the late Pyddney Jones celebrated the 16th Race for the Cure by running and walking to support the Lexington Susan G. Komen Foundation. With a team of nearly 900 people, we were able to exceed our goal of $50,000 by raising nearly $60,000! Lexington Office 333 E. Main St. Suite 120 t Lexington, KY 40507 859-233-0321 t 800-998-8766 Wells Fargo Advisors, LLC Members SIPC, is a registered broker-dealer and separate non-bank affiliate of Wells Fargo & Company.
Lexington Catholic High School has something for everyone! Equine Academy Exemplar Scholars Pr Program ogram in Math, Science ce and T Technology e echnology s Exemplar Scholars Pr Program ogram in the Fine Arts s High Marks Center and Lear Learning Differences Program ogram ning Dif ferences Pr s And intr introducing: Promise, omise, oducing: The Lexington Catholic Pr program. a new tuition assistance pr ogram. s
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beautiful smile. Sweet spirit…
Fireweed turns whole mountainsides purple during Homer’s brief summer. PHOTO BY ROBBIE CLARK
White, Greer & Maggard
Find a Winter Hobby
BY ROBBIE CLARK | EDITOR
hen the weather dips down this time of the year and starts flirting with a frost at night, I think about two things: my apartment windows, which I will once again fail to weatherize this season, and my friends in Homer, Alaska, who after mid-November probably won’t see the weather creep above freezing until we’re getting ready for the Derby here in Kentucky. Homer is a unique town, even by Alaskan standards. Affectionately referred to as “the cosmic hamlet by the sea” in many travel books, and as a “quaint drinking town with a fishing problem” by the locals, Homer’s residents don’t have the burly machismo people in the “lower 48” often associate with Alaskans. Make no mistake, they are burly – everybody in the scattered town of 5,000 knew I wasn’t from around those parts because I didn’t have a beard – but most people are more hippie than hunter . What struck me most about Homer wasn’t the continuously snow-topped mountains across the Kachemak Bay or the Homer Spit, a thin strip of land over four miles long that juts from the Kenai Peninsula crammed with bars, restaurants and a fleet of RVs in the summer, it was her people. They are very good hobbyists. Everybody was an accomplished musician or artist or artisan, and they were all very well-read; many people I met knew multiple languages. After a few months up there, I felt like a bumbling deadbeat who had frittered his time away – and I was only in my early 20s. Alaska, even the southern portion where I was in Homer, essentially has two seasons, a long, cold winter and a few war m weeks in the summer when everything – plants, animals, people – blooms with ur gent vigor. Fireweed pops out of the ground almost over night and covers entire mountainsides with a purple veil, and people in Alaska can keep track of how much summer they have left as the fireweed blooms, from the tip of the plant and then down, begin to fall of f. When the last few blooms were still on the stems, I started to hear a familiar question around town, “What are you going to do this winter?” I didn’t understand the magnitude of the question until it started to get frigid and there were weekly, and then daily, chances of getting snowed in. And it was just dark. People were really asking, “How are you going to pass the time when it’s too cold to do anything?” One of my friends said she was going to lear n how to knit, another was taking up shoemaking. Another friend made beautiful wooden spoons of varying length while holed up all winter that he sold in the summer and was completely subsistent on the art. What was I going to do? I was getting while the getting was good the next chance I could swing a ride to the Anchorage airport, bound for the balmy continental U.S. I wonder what practices and skills my friends in Homer are honing this winter , and I wonder about potential pursuits for myself during this coming cold season. Maybe my winter hobby could be weatherizing my windows.
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Southsider Magazine November 2012
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Southsider Magazine November 2012
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OLIVIA’S BEER CHEESE GAINING POPULARITY WITH LEXINGTON TASTE BUDS
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Southsider Magazine November 2012
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NEIGHBORHOOD NEWS Schools whose students are high-performing, as measured on state assessments or nationally normed tests; and schools with at least 40 percent of their students from disadvantaged backgrounds that improve their performance to high levels.
City officials celebrate completion of first phase of Clays Mill Road project
PHOTO BY ROBBIE CLARK
City officials, including Mayor Jim Gray and 9th District Councilmember Jay McChord, announced the end to major construction to the first section of the Clays Mill Road widening project in October.
Kirklevington Park welcomes new skateboarding facility Skateboarding enthusiasts, city officials and Cricket Wireless representatives met at Kirklevington Park in October to celebrate the official opening of a new skateboarding facility. Dubbed the Cricket Wireless Skate Spot, the new facility, the first of its kind in Lexington, features a variety of “street” elements for skateboarders, instead of ramps and other typical obstacles. Parks & Recreation maintenance crews removed a deteriorated asphalt pad to make way for a new concrete pad suitable for skateboarding. Cricket Wireless donated $15,000 for skate equipment, including skate-able benches, jersey barrier, grinding rail, concrete boxes and a variety of other obstacles for both beginners and more advanced skaters.
Rosa Parks Elementary earns a national award for student performance Rosa Parks Elementary has been designated a 2012 National Blue Ribbon School by the U.S. Department of Education based on the school’s “high-performing students.” Principal Leslie Thomas and a teacher will attend a recognition ceremony Nov. 12 – 13 in Washington, D.C. Nationwide, 307 schools will be cited based on one of two criteria:
Southsider Magazine November 2012
The first phase of the work, between Keithshire Way and Higbee Mill Road, cost approximately $3.9 million and included new curbs and gutters, sidewalks, bike lanes and storm sewers, as well as landscaping features and a limestone retaining wall. Contractors are putting the finishing touches on landscaping and a few minor issues. The next phase of the project, between Higbee Mill and Twain Ridge roads, will begin next spring. The .3-mile section of road will have the same features as the first phase and will cost appro ximately $3 million. Ultimately, the entire project will see Clays Mill Road, from Twain Ridge Road to Harrodsburg Road, converted into a three-lane street.
Toys for Tots Campaign kicks off
Plans are underway for the US. Marine Coprs Reserve’s 61st annual Toys for Tots Drive for central and Eastern Kentucky’s needy children. The demand has grown since last year, when 60,000 toys were distributed. This year the demand is even higher, with the addition of three more counties and continued financial hardships felt across the state. The goal of this year’s campaign is 100,000 toys. The local campaign serves children in 16 counties. Members of the community are encouraged to drop new, unwrapped toys in collection boxes positioned in local businesses, including Toys ‘R Us, Target, S&S Tire & Auto Service Centers and Big Lots. Individuals or businesses willing to hold an event to collect toys or donations for the campaign should coordinate with SSgt.. Santimaw to schedule the presence of Marines. For a complete list of drop-off sites, visit www.toysfortots.com.
2012 holiday parade details unveiled; community band performers sought The Downtown Lexington Corporation announced preliminary details for the 2012 Christmas Parade, which will take place on Main Street between
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Midland Avenue and Mill Street Thursday, Dec. 6 at 7:30 p.m. The parade, usually held on a Saturday, was changed to better accommodate the local high school marching bands and to avoid a conflict with a University of Kentucky basketball game. Parade entry forms can be found at www.downtownlex.com and are due by Nov. 30. The Downtown Lexington Corporation is also looking for people interested in performing with the Community Band during the parade; to sign up or to get more information, e-mail Devin Luckett at firstname.lastname@example.org or call (859) 425-2594.
Ashland to light one of the country’s largest living Christmas trees Ashland, the Henry Clay Estate, will host their second annual Lighting on the Lawn on the property’s back lawn beginning at 5 p.m. Dec. 2. During the event, their 100-foot-tall, 100-year-old Norway spruce tree will once again be illuminated with thousands of holiday lights. When lit, the tree is one of the largest, living decorated Christmas trees in the country. This free community event will also include music and a sing-a-long; concessions, pictures with Santa and other Ashland memorabilia will also be available for purchase. Candlelight tours of Henry Clay’s historic mansion, decorated for the holidays, will be held from 6:30 – 8 p.m ($12 for adults; $5 for children 12 and under). For more information, visit www.henryclay.org or call (859) 266-8581.
Smiley Pete’s community calendar accepting user-submitted events After a few-month hiatus during a website tr ansition, Smiley Pete’s three publications, Business Lexington, Chevy Chaser and Southsider Magazines, are once again accepting user submissions for our online events calendars. To enter your event in our calendars, visit Southsider Magazine online at
www.southsidermagazine.com and click on the Calendar tab. From that page, click on the Submit an Event option and fill out the submission form with the details of your event. All events must be approved before they will be posted, so your event may not appear on the calendar right aw ay. Smiley Pete’s newest venture, tadoo.com, is set to launch this month, and will feature many of the arts, entertainment and cultural events that are submitted to Smiley Pete’s community calendar. Contact calendar administrator Saraya Brewer with any questions regarding the calendar system at (859) 266-6537 or email@example.com.
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BUSINESS NEWS Joseph-Beth Booksellers is pleased to announce the grand opening of its Brontë Express coffee kiosk in late October. Located inside JosephBeth at Lexington Green, Brontë Express serves as a quick and easy stop for customers looking for freshbaked pastries, grab-and-go food and drink, and a full range of coffee and espresso drinks. The kiosk will be open 9 a.m. - 8 p.m. Mon. – Thurs., 9 a.m. 9 p.m. Sat., and 11 a.m. - 6 p.m. Sun.
Lexington restaurants make national list for “Most Popular Cheap Eats” Two Lexington eateries, including Beaumont Center’s Sahara Mediterranean Cuisine, were recently included on Urbanspoon’s list of “America’s 100 Most Popular Cheap Eats.” According to the online food blog, the site’s organizers “scoured our 1,000,000-restaurant database for the most popular Cheap Eats ($) restaurants in the United States. These are the ones that received the most coverage in the past year, via blog reviews, food critics, and diner votes on Urbanspoon.” The Chevy Chase New-Orleans inspired restaurant Bourbon ‘N Toulouse also made the list. Southsider Magazine November 2012
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Join us Saturday, November 24th from 2–8 p.m. for an evening of shopping & holiday entertainment for thhe entire family! BALLOON POP!
Make a minimum $10 purchase, pop a balloon and receive a free gift! 2 – 8 p.m. FATHER CHRISTMAS He will have elf hats for the first 100 elves under the age of 10. 2 – 6 p.m. HOLIDAY MUSIC Celebrate the season in the atrium. 2 – 6:00 p.m. STORYTELLING Join us for holiday stories in the Atrium. Begins at 3 p.m. SANTA'S WORKSHOP Crafts for the kids. 2:30 – 5:30 p.m.
PLUS! Tree Lighting Festival in Triangle Park DOWNTOWN FESTIVITIES INCLUDE: • Annual Tree Lighting • Ice Skating • Live Holiday Entertainment • Holiday Vendors 401 West Main Street • 859 252-7575 • www.victoriansquareshoppes.com Mon day - Wednesday 10 am - 6 pm, Thursday - Saturday 10 am - 7 pm, Sunday hours vary, please call ahead. Three hours free parking in VICTORIAN SQUARE Garage with validated ticket. No purchase necessary. O p e n H o u s e a r t b y EMERSON.
Southsider Magazine November 2012
Four Years on the Council BY DOUG MARTIN 10TH DISTRICT COUNCIL
his is my last year on the Urban County Council, and it was a privilege to serve Lexington’s 10th Council District. It has been a busy four years. The lack of money at city hall has been the overriding theme during my time on the council. Employees were laid of f, salaries frozen, employee benefits cut, healthcare premiums raised, and funding for government divisions and partner agencies slashed. W e found out that Lexington owes about $585 million for pensions and medical benefits for our police and firefighters, and that this shortfall is growing rapidly. W e also passed a resolution requiring council approval of collective bargaining agreements, a big win for fiscal restraint. Water quality was also a constant theme. In 2009 the council approved the W ater Quality Management Fee, which LFUCG is using to bring our polluted creeks and streams into compliance with the EP A Consent Decree. The EPA mandated that LFUCG repair our sanitary sewers to withstand a “two-year rain event.” This sounds like a minor upgrade but carries a $540-million price tag. We also began a $100,000 residential repair grant program for low and moderate income residents who are plagued by chronic sewage backups in their basements. I have spent quite a lot of time on roads. The coun-
cil used to divide road repaving funds equally among council districts, but this left small districts with great roads and large districts with terrible roads. In 2010 we changed the way LFUCG allocates road money, and now funds are divided based on the percentage of roads in each district rated below 65 (out of 100). While this puts money where it is most needed, our list of roads below 65 continues to grow. Despite Lexington’s financial hardships, we managed to make Lexington an even better place to live. Streetscapes along Main Street and Limestone were refurbished, and the historic L yric Theater was rebuilt, both big wins for downtown Lexington. We worked to halt the conversion of single-family residences to “vinyl box” apartments around UK, and a long-ter m compromise with neighbors and land owners was reached. Lexington also made great progress on pedestrian trails, adding miles of new bike trails along our roadways and extending existing trails. LFUCG also built several new trail systems, including the Legacy T rail, the Town Branch Trail and the new mountain bike trail at V eteran’s Park. With some encouragement, the Kentucky T ransportation Cabinet added pedestrian trails to their double crossover diamond interchange at Harrodsbur g Road and N ew Circle, an opportunity that could have been lost forever . Finally, a lot of time was spent on communication and transparency. I hope my monthly Southsider
Southsider Magazine November 2012
columns have informed citizens of what has been going on at city hall. T ransparency also involved the council adopting an “open data” resolution to or ganize and release LFUCG data, so that through new software applications, the public can have easier ways to know what LFUCG knows. LFUCG also began its new LexCall 311 email service, and developed several LexCall smart phone applications, so that citizens can more quickly report their needs to city hall. Of course, none of this would have been possible without exceptional council legislative aides during my four years, Mary T ackett, Allison Webster and Jonathan Hollinger, who not only made me a more effective councilmember, but also represented the best of what government can be. I am very grateful to each. I have one last Southsider article to write, and so next month I will look ahead at some of the challenges and opportunities facing Lexington.
Doug Martin is the 10th District Council Representative. He can be reached at firstname.lastname@example.org or (859) 425-2285. For updates, visit his Council web page at www.lexingtonky.gov/District10.
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Southsider Magazine November 2012
GoodGiving Guide Challenge 2012
The annual interactive charity campaign is back, better and bigger
bout this time last year, we were really anxious, and nervous. A lot of work, and years of envisioning, had gone into the first GoodGiving Guide Challenge, and everything, somehow, had come together . We at Smiley Pete Publishing, in a partnership with Blue Grass Community Foundation, had done our part, and now it was time for our readers, and the Lexington community as a whole, to log on and show up. Would they do it? Would the site crash? You can understand our trepidation. Then the first day of the campaign rolled around, the site went live, and the generosity came pouring in. By the end of the first day, the campaign had raised over $25,000 for area non-profits, and a round of back-patting and congratulations went through the office. After it was all said and done, over 1,500 donors contributed more than $204,000 in support of 58 Lexington organizations – eclipsing our original goal of a mere $100,000. If you didn’t donate last year, we understand how guilty you are probably feeling right now. Fortunately, you have a chance to redeem yourself this year , and there are even more charities and non-profits from which to choose, and even more incentives to encourage you to donate. This year we are campaigning for 68 central Kentucky nonprofit organizations, not only from Fayette County, but Bourbon, Clark, Jessamine, Madison, Scott and W oodford counties. The or ganizations included in this year’s guide have met the high or ganizational standards required by our partners at Blue Grass Community Foundation. These non-profits committed to transparency, accountability and best practices so you can be assured that the donations you make will be responsibly managed to benefit the causes you choose to support. The 2012 GoodGiving Guide goal is to raise more than $400,000 for the participating non-profits. All money donated goes directly to the non-profits without any administrative costs. However, raising money for these or ganizations isn’t the only facet of this campaign and its accompanying guide (inserted in this magazine). That’s very important, of course, but the goal of the campaign is also to encourage people who do not regularly give to make a donation, while especially trying to engage the 35 and younger crowd, and to educate our readers about the wide variety of services our area nonprofits provide. The 2012 GoodGiving Guide Challenge runs from Nov. 1 to Dec. 31. W e hope many of you will take the time to log on and donate, and please remember to check the website www.goodgivingguide.net for a list of all sorts of matching grant challenges and other awards that the non-profits can be eligible for . Between now and the end of the campaign, this magazine will be pulling out interesting information as it unfolds to share with our readers – as a way of keeping the campaign fresh, and to remind readers that they should get in on the action.
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Southsider Magazine November 2012
Luminate Lexington Presented by Kentucky Utilities Co. Lexington will usher in the holiday season this year with Luminate Lexington presented by Kentucky Utilities Company on Saturday, November 24th. Triangle Park will be alive with the sights and sounds of the Unified Trust Company Ice Rink, holiday entertainment, seasonal food/beverage offerings, arts & crafts vendors, and the Official Tree Lighting! Festivities will begin at 2pm and will continue until 6:30pm when Santa Claus & Mayor Jim Gray turn the “magic key” to light up Downtown with thousands of lights! As the lights are turned on all over Downtown, join the Lexington Singers as they sing a variety of favorite holiday songs.
Also join us for: Lexington’s Christmas Parade, Thursday, December 6th at 7:30pm Downtown Lexington, Main St.
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For more information on holiday events in Downtown Lexington visit downtownlex.com
PHOTO BY ROBBIE CLARK
Olivia Swan (left) and her brother, Michael Hunter (right), with their father, Mike Hunter.
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he sharp, spicy taste that beer cheese brings to a simple cracker can be the basis of a lifelong addiction for some central Kentucky residents. For Olivia Swan and her family, that first taste was much more than a fantastic finger food at a tailgate or picnic. “My dad tells me that he tried to give me a taste of beer cheese when I was a baby, but I didn’t like it. But by age 3, I started liking it, and I never stopped,” Swan said. “Growing up, my brother (Michael Hurter) and I loved beer cheese. W e went to Hall’s on the River and Hall’s on Main Street and got hooked. When my brother was 7 or 8 years old, he even included beer cheese on his Christmas list for Santa.” Swan says she and her brother missed beer cheese when they moved away to go to college. They stocked up on containers of beer cheese during trips home, and succeeded in getting their college friends interested in the spread. While Swan was at home from the University of Chicago during winter break in 2006, she and her father began experimenting with making their own beer cheese, which they eventually began sharing with family and friends.
Southsider Magazine November 2012
In 2010, Swan and her father entered the beer cheese contest in W inchester’s Beer Cheese Festival Amateur Competition, and they won. At that point, Swan says, she began wondering whether her family could tur n their love of beer cheese into a business. Swan believes that it was her father’s entrepreneurial pursuits as a commercial landlord that led her and her brother to feel comfortable launching a new business despite the depressed economy. Surprisingly, she did not pursue the entrepreneur concentration in school because she couldn’t imagine starting her own business at the time. “To me, what is compelling about working for a beer cheese business is realizing that my sister and I had a hobby that we were talented at, and that we could develop a business from our hobby,” Hurter agreed. “It is the entrepreneurial spirit, and I believe that my sister and I are both inspired by our father’s entrepreneurial spirit.” Today the siblings and their father, Mike Hunter , make one batch of Olivia’s Beer Cheese every week or two in a commercial kitchen, and distribute it for sale at Wine + Market, Shorty’s Cellar , Wines on Vine, West Sixth Brewing and soon at Beer Trappe. Swan says the group had to rework the recipe a little to adjust to the commercial equipment and larger batch sizes, but they used the experience to develop an improved taste. The process takes about four hours, which is mostly prep work and hand-packing. The product line includes flavors with equineinspired names (the bourbon and beer cheese is called “I’ll Have Another,” after this year’s Kentucky Derby winner, while the beer and PHOTO BY ROBBIE CLARK whiskey flavored spread is named “Unbrydled”), as well as a special Locally made Olivia’s Beer Cheese uses a number of unique ingredients, including West edition “Wines on Vine Blend.” Sixth Brewing’s IPA beer. Hurter handles the cooking and delivery of the beer cheese, while Swan handles the company’s marketing and finances. Their father and mother help out when needed. For Swan, the business has given her an opportunity to combine the marketing management and strategy she gained in school and her natural inclination toward art and creativity. In addition to managing marketing for the business, she designed the Olivia’s Beer Cheese logo as well as the packaging. “I’ve always wondered why I have these creative tendencies – under graduate degrees in economics and MBAs don’t typically call for ‘artistic tendencies and great penmanship,’” Swan said. “I’ve been able to sketch out my labels, business cards, marketing pieces and website design for professional designers and artists to bring to life for me.” Moving forward, Swan is optimistic about the future of Olivia’s Beer Cheese in the Lexington community. Along with growing their list of local places where their product is sold and appearing at the Incredible Food Show in October , Swan hopes to debut a new flavor in the coming months, and is working to bring beer cheese to the Chicago market. What’s even better for Swan has been the chance to become closer to her family as they build, and make, Olivia’s Beer Cheese. “With my brother and I, we talk on a weekly basis about business stuff, and that consistent communication has certainly brought us closer together ,” Swan said. “So far, [working with family] has only been a positive,” she continued. “I have found that all three of my family members are 100 percent reliable – none of us is getting paid for any of this. Whatever it is that I ask, the three of them get it done. For our entire family, it’s kind of unified us toward a common goal.” Southsider Magazine November 2012
Y DAH! N MO 19T G R IN BE N M E E OP OV N
Busy as Bees Already buzzing with energy, when completed Apiary will be swarming with food services BY ESTHER MARR | CONTRIBUTING WRITER
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he revitalization of west downtown has continued in the for m of a versatile catering company with an innovative vision for the future. Once an industrial area lined with shuttered warehouses from days gone by, Jef ferson Street has slowly but surely been transformed into a dining and entertainment district. Following the success of other such eateries as Nick Ryan’s Saloon, Stella’s Deli, Grey Goose and W ine + Market, Apiary is the latest food venue to give the for mer industrial street a new tone. The definition of the word “apiary” is a collection of hives or colonies of bees kept for their honey. It is a metaphor for the company’s ability to create a bounty of flavors by using authentic, locally grown ingredients. “There’s a love of craftsmanship for not only us who are producing the food, but also the growers of the food we produce,” explained co-owner and chef Cooper Vaughan. “That love and dedication really does come through in the end product.” The other collaborators involved in Apiary, which has plans to eventually expand into an event venue and gourmet restaurant, is Vaughan’s father, Derek, who co-owns the facility; head chef Tony Yalnazov; and renowned garden designer John Carloftis.
PHOTOS BY ROBBIE CLARK
Cooper Vaughan (left) and Tony Yalnazov in Apiary’s catering kitchen.
Southsider Magazine November 2012
“It was an idea, and then a lot of creative people have helped it evolve,” Vaughan said of Apiary, which will also feature on-site gardens to grow its own vegetables and herbs. Apiary’s exterior features and gardens are not fully completed, but inside its main building the catering company functions like a well-oiled machine, and its carefully crafted interior shows the promise of the facility’s future potential. “The whole project has been in the works for about a year and a half,” said Vaughan, 37, who lives in Lexington with his wife, Mandy, and twin toddler sons, Emory and Cannon. Apiary, which has six full-time employees and several other seasonal workers, is capable of providing service for a corporate event of up to 1,000 guests, all the way down to an intimate meal for 12 in its onsite tasting room. The company customizes each menu according to its clients’ budgets and culinary needs – from lobster to traditional beef tenderloin, and everything in between. Apiary, which plans to finish construction by January, exudes a historic aura. Some of its walls are repurposed from an old printing press and cobblestone streets, while some of its doors are reclaimed from a historic schoolhouse. A lar ge, decorative expo table accents the facility’s main kitchen, which is chocked full of shiny, new equipment. Once planted, Apiary’s gardens, which Vaughan calls “the orangery,” will create an agrarian experience for guests as they dine in a natural, openair environment. Seedleaf, a non-profit group focused on “nourishing communities” through environmental and food sustainability advocacy, operates out of Apiary’s lower level and has partnered with the company to help maintain the facility’s gardens. “(The orangery) will juxtaposition between this industrial feel and wild greenery,” Vaughan said, adding the space would also host decorative trees and fountains. Vaughan’s vision for Apiary stems from his 18 years in the food business, which began with him attending the prestigious Le Cordon Bleu culinary school in London, followed by a degree in hotel restaurant management Apiary’s tasting room is fitted with reclaimed from Transylvania University. wood and beams. While working at such luxury eateries as Blackberry Far m in Walland, Tenn., and Fossett’s Restaurant at Keswick Hall in Charlottesville, V a., Vaughan learned he had a passion for the art of service in addition to food. Eventually, Vaughan’s culinary jour ney led him back to Lexington, where he assumed the role of assistant manager and event coordinator of Dupree Catering. It was there that met Yalnazov, and together they formed a vision for Apiary. “Tony and I have a mutual respect for each other,” Vaughan said. “It’s been exciting for me to see him develop as a chef. Apiary inspires a creative ener gy. It’s a fun place to see and explore, and now we have the tools to push our craft.” Yalnazov immigrated to the United States from Bulgaria in 1995 to pursue a degree in public relations from Easter n Kentucky University. His part-time job at Dupree rekindled his love for food, however , and it was there that he realized his true calling. Yalnazov now incorporates the Eastern European flavors from his mother’s Bulgarian-style cooking into many of Apiary’s dishes. “(Vaughan) has pushed me into thinking about my roots and tur ning it into something special,” Yalnazov said. “I’m at such a dif ferent level now than I was five years ago. By coming here, I feel like I’ve rejuvenated myself with the way I look at food. It’s been really exciting.” In addition to the quality of food and the unique features of its building, V aughan takes great pride in the level of service the company provides. “In a lot of restaurants, I think that’s for gotten – people just focus on the food; nobody pays much attention to service,” V aughan said. “But you can never be that special place unless everything is working together . “You have to love what you do, have regard for the lineage of your craft, and try to be the best you can be,” he added. “The minute I start to get complacent, someone else might come up behind me and show me up.”
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Southsider Magazine November 2012
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PHOTOS BY MEGAN SMITH
BY MEGAN SMITH | HOMEMAKING COLUMNIST
ver the course of the next five months, I will develop some pretty incredible forearm muscles. My hands will become stronger and my short finger nails will need to be cleaned often. Iâ€™ll for go wearing black unless I have on an apron, Iâ€™ll keep my hair pulled back in a ponytail, my house will continually stay warm, and it will smell like heaven around 5 p.m. every day. These winter months are my bread baking months. Fresh bread isnâ€™t anticipated anymore. Itâ€™s expected. And I gladly rise to the occasion because for me, baking bread is just about the most cathartic, relaxing and cozy experience I can conjure up this time of year . Baking a loaf of bread may seem like a daunting task for most, and arguably so. It really is an art that must be honed. It takes practice and patience and a willingness to work within the margin of error. But the result? The reward for all of that hard work and effort? A loaf of delicious bread and the status of â€œbaker extraordinaireâ€? in your household. This recipe makes a great basic loaf of white sandwich bread. Yes, Iâ€™m aware of the health debate between white vs. wheat. But in the realm of bread baking, start out using white flour, which is far more forgiving (and rewarding) for a novice baker. As relatively simple as this is, even a pro will find it a great addition to the baking repertoire. Perfect for sandwiches, sliced thick and topped with apple butter or served with a smear of butter to dip in a piping hot bowl of tomato soup.
Megan Smith To learn more visit, www.lexingtonchristian.org or email email@example.com
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 November 2012
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American Sandwich Bread Time: about 2 hours (lots of inactive time) Yield: one 9-inch loaf This recipe calls for the use of a standing mixer and dough hook. If you donâ€™t own one, good old-fashioned hand kneading is perfectly acceptable. Taken from â€œCookâ€™s Illustrated.â€? Ingredients: â€˘ 3 1/2 â€“ 3 3/4 cups unbleached all-purpose flour (plus more for dusting the work surface) â€˘ 2 teaspoons salt â€˘ 1 cup warm whole milk (about 110 degrees) â€˘ 1/3 cup warm water (about 110 degrees) â€˘ 2 tablespoons unsalted butter, melted â€˘ 3 tablespoons honey â€˘1 envelope (about 2 1/4 teaspoons) instant yeast (also called rapid rise) Preparation: 1. Adjust an oven rack to the lowest position and heat the oven to 200 degrees. Once the temperature reaches 200 degrees, maintain the heat for 10 minutes, then turn off the oven. 2. Mix 3 1/2 cups of flour and the salt in the bowl of a standing mixer fitted with the dough hook. Mix the milk, water, butter, honey and yeast in a 2-cup liquid measuring cup. Turn the machine to low and slowly add the liquid. When the dough comes together, increase the speed to medium and mix until the dough is smooth and satiny, stopping the machine two or three times to scrape dough from the hook, if necessary â€“ this takes about 10 minutes. (After 5 minutes of kneading, if the dough is still sticking to the sides of the bowl, add more flour, 1 tablespoon at a time and up to 1/4 cup total, until the dough is no longer sticky.) Turn the dough onto a lightly floured work surface; knead for about 15 seconds to form a smooth, round ball. 3. Place the dough in a very lightly oiled large bowl, rubbing the dough around the bowl to coat lightly. Cover the bowl with plastic wrap and place in the warmed oven for 40 to 50 minutes until the dough doubles in size.
4. Gently press the dough into an 8-inch square that measures 1 inch thick. Starting with the side farthest away from you, roll the dough firmly into a cylinder, pressing with your fingers to make sure the dough sticks to itself. Turn the dough seam-side up and pinch it closed. Place the dough seam-side down in a greased 9-by5-inch loaf pan and press it gently so it touches all four sides of the pan. Cover with plastic wrap; set aside in a warm spot until the dough almost doubles in size, 20 to 30 minutes. 5. Heat the oven to 350 degrees. Boil 2 cups of water and pour into a baking pan, and place it on the bottom rack. If possible, put the loaf on a rack above the baking pan of water (my oven is much too small to have a loaf of bread on anything but the bottom rack), otherwise put the two pans side by side. Bake for 40 to 50 minutes, until an instant-read thermometer inserted at an angle from the short end just above the pan rim into the center of the loaf reads 195 degrees .
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6. Remove the bread from the pan, transfer to a wire rack, and cool to room temperature. Slice and serve.
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Southsider Magazine November 2012
PHOTOS BY ROBBIE CLARK
White, brown, smooth, chunky, sweet, these recipes will show that gravy isn’t just for mashed potatoes BY MEGAN SMITH | CONTRIBUTING WRITER
ravy. A simple word for a simple food made with simple ingredients. But perfecting gravy is anything but simple. No matter where you are in the world, you will likely eat gravy in some for m, flavor, consistency or cuisine. And although many will only bask in gravy’s glory on that November holiday once a year, countless enjoy its warm, flowing goodness almost every day. Gravy, at its most basic form, is a sauce made from the juices of cooked meat or vegetables. It’s typically, but not always, thickened with flour or cornstarch or arrowroot and often, but not always, seasoned with spices or herbs. In reality, it’s a supplemental condiment for food, not a necessary component. But without a doubt, chicken fried steak would be but a piece of brown, crispy meat without its peppery, white gravy counterpart, and turkey would be very lonely on a Thanksgiving plate without the savory partnership it has with gravy. In east Asia, India and many Middle Eastern countries, “gravy” is typically served with rice, vegetables and meat, often with the addition of spices such as curry powder. Canadians and Brits, in my opinion, have this whole gravy thing figured out by smothering their “chips,” or fries, with the glorious sauce. Here in America, gravy is commonplace in the Southern states for both breakfast and dinner. The further north one travels, gravy makes the transition from staple to accompaniment, set aside for special occasions, like Sunday dinners and holidays. So come and climb aboard the gravy boat. Paddle out into some unchartered territory as we explore the diversity and complexity of this versatile sauce.
Southsider Magazine November 2012
Red Eye Gravy This gravy is an anomaly, as it’s made without the use of any thickeners. Red Eye Gravy is simply made with pan juices from country ham and strong coffee (hence the term “red eye”) If you are looking for thick, hearty gravy, this isn’t it. But if you’re up for something a little different and incredibly tasty, give it a try. Ingredients: • Country ham • Strong coffee Preparation:
1. Heat a sauté pan, cook a slice of salt-cured country ham for about 6 to 8 minutes on medium heat until some of the fat begins rendering out and the ham is heated thoroughly. Remove the ham and keep warm under a covered dish. 2. Add to the pan along with the rendered fat, 1/2 cup of really strong coffee (some add a teaspoon of sugar to balance the salt flavor of the coffee and ham). 3. Turn the heat up just a bit and stir often as you release the tasty bits from the pan and let the gr avy reduce about a third. Serve with the ham. Grits would be nice too.
Red eye gravy, made with black coffee, is an interesting alternative to flour-based gravy.
White Gravy Served over chicken fried steak, biscuits and mashed potatoes, you’d be hard pressed to find a Southern home cooked meal without it. Also known as milk gravy, steak gravy or country gravy. The secret to this gravy is fat. There is no such thing as healthy white gr avy. The grease, whether rendered from cooked bacon, sausage or a big dollop of lard, will be needed to get this gr avy started.
A chicken fried steak wouldn’t be complete without white gravy.
Ingredients: • Pan drippings or lard • 4 tablespoons flour • 1 quart whole milk • Salt and pepper to taste
Turkey Gravy Everyone has their favorite turkey gravy recipe. This is mine. It packs a punch, which is perfect for the subtle flavors of turkey and mashed potatoes. You could use drippings or stock, depending on how many cooked turkey juices you acquire that day. Ingredients: • 1 stick unsalted butter • 1 1/2 cups chopped yellow onion • 1/4 cup flour • 1 teaspoon salt • 1/2 teaspoon black pepper • 2 cups hot chicken or turkey stock (with or without pan drippings) • 1 tablespoon white wine (optional) • 1 tablespoon heavy cream (optional, but recommended)
Preparation: After the fat has been rendered from your meat of choice, remove the meat and allow the grease to heat in the pan again over medium-low heat. Don’t let it get too hot, or the grease will begin to smok e. Sprinkle the flour evenly over the grease. It will immediately begin to sizzle. Using a whisk, incorporate the flour into the hot grease and cook, creating a golden hued paste. Keep cooking 3 to 5 minutes. It will continue to darken. If the paste seems more fatty than pasty , add a bit more flour.
1. In a large sauté pan (10 to 12 inch), cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
With your whisk in full motion, slowly begin pouring in the milk, never letting up on the whisking motion until the paste and milk are perfectly married to a nice sauce-like consistency in the pan. Cook to thicken into gravy. You may need to add more milk as it cooks . Add salt and pepper to taste and continue cooking for another 5 minutes or until you have reached your desired consistency.
2. Sprinkle the flour into the pan, whisk in, and then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and cook uncovered for 4 to 5 minutes until thick ened. Add the wine and cream, if desired. Season to taste, and serve. If you prefer smooth gravy, whirl it (in small batches) in a blender before serving. Southsider Magazine November 2012
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Southsider Magazine November 2012
Chocolate gravy puts a sweet spin on a Southern staple.
• 1 teaspoon vanilla
I am saddened that after nearly a decade of living south of the Ohio River, this recipe (considered a Southern staple) didn’t cross my radar until now. Where’s the chocolate gravy in Kentucky?
Ingredients: • 4 tbsp unsweetened cocoa powder • 2 tablespoons flour • 1 cup granulated sugar • 1 1/2 cups whole milk • 4 tablespoons butter
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1. In a medium sauce pan, whisk together cocoa, flour and sugar. Pour in the milk and whisk vigorously until the dry ingredients are fully incorporated. Heat over medium-high until it begins to bubble.
2. Turn heat down to medium and stir until mixture has thickened to a gravy consistency. 3. Remove from heat and stir in butter and vanilla. Serve warm over biscuits.
Gravy Demystified Finding the consistency: The thickness or thinness of gravy is a very personal matter. Thankfully, whichever way you prefer yours, it’s easy to achieve the right results. Although flour is the natural thickener for gravy, refrain from adding more flour into finished gr avy to thicken it up – disastrous results will occur. The flour will immediately clump and float to the top and there will not be enough time in the day to smash all of those flour balls with a fork to make the gravy smooth again (believe me, in my younger gravy-making years, this was a repeat offense.) The trick is to incorporate the flour through a smooth paste of flour and butter. Bring the gravy to a boil and gradually whisk the flour-butter paste into the gravy until you get your desired thickness. Heat the gravy for another 3 to 5 minutes to “cook” the flour taste out of the end result.
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Create pan juices for gravy: Nothing is more frustrating than the need to make gravy for Thanksgiving dinner and then realizing when the turk ey comes out of the oven there are no juices in the bottom of the pan (don’t confuse pan juices with the fat floating around under the turkey). To create juices, try adding stock to the turkey pan before cooking. As the juices from the turkey are released during cooking, they will incorporate into the stock and give you nice, flavorful pan juices to have on hand for gr avy. Dress it up: Many times gravy can go from good to great with the small addition of an unexpected ingredient. Although most would consider themselves gravy purists, don’t be afraid to take a walk on the wild side with one of these great flavors: caramelized onions, heavy whipping cream, sherry wine, country ham (chopped), fresh herbs (rosemary, tarragon, sage), stout beer, sausage crumbles, mushrooms and even stout beer.
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It takes a village Recent additions to the South Elkhorn Village round out Lexington’s newest dining destination BY ESTHER MARR | CONTRIBUTING WRITER
outh Elkhorn Village, named for the picturesque creek that flows in close proximity to the commercial property, has seen its share of changes over the years. Once plagued by vacant storefronts due to the struggling economy, the shopping center has gained some major momentum under a new ownership group, which has an innovative philosophy for ensuring the center’s success. Located on Old Harrodsbur g Road just south of Man O’ W ar Boulevard, South Elkhorn Village has been anchored by the popular Souther n comfort-style restaurant Ramsey’s Diner for many years. But with the addition of an eclectic group of four other restaurant establishments, it is the mission of TB Managed Assets 3 LLC, a subsidiary of Traditional Bank which bought the 50,000 square foot center around a year ago, to establish South Elkhor n Village as a new “dining destination.” “One of the challenges and goals of repositioning a shopping center is to try and get the correct tenant mix for the trade area the property serves,” said Paul Ray Smith, who serves as executive vice president of NAI Isaac, the leasing agent and property manager for TB Managed Assets 3. “We don’t have a traditional grocery store-type anchor, but we feel like with the combination of restaurants serving as the anchor tenant, and complementing that with our service tenants and selected retail users, we’re on the right track,” he added. The other restaurants currently located in South Elkhor n Village are the Cof fee Pub, which has been open for over five years; SEC Sports Pub, which opened in late October; El Charro Authentic Mexican Cuisine, which opened in July; and Brick Oven Pizzeria, which is slated to open later this year . “We think the types of restaurants all fit together well and not only will they be successful, but it will allow us to lease the majority of the center and have the other tenants be more successful based on (the restaurant) traf fic,” Smith said. While the Coffee Pub has fulfilled a south Lexington niche as being one of the only non-chain restaurants in the area that specializes in breakfast, the other restaurants will provide a variety of other options to local patrons. Brick Oven Pizza, SEC Sports Pub and El Charro are also all licensed to serve alcoholic beverages after a restriction was recently lifted as a result of negotiations between the new commercial property manager and Ramsey’s. “(The alcohol ban being lifted) has been the major change that has caused new (restaurant) people to come into the property,” Smith explained. “That’s been critical.” Smith hopes South Elkhorn’s family of restaurants will also attract new retail and service tenants. The center currently has around 30 percent of its space available. Its other existing businesses include Q-First in Quilting, Big League Haircuts, Cindy’s N ails, Dentistry By Dr . Erin Langfels, Lexington Investment Company, the Actors Guild of Lexington, and Gymboree Pay & Music Center . Everybody agrees – some more than others – that the increased traf fic and customers to the area will be a boon to the commercial district. Here’s a look at some new, as well as some familiar, faces in the South Elkhor n Village, and their thoughts and expectations on the evolving center.
Southsider Magazine November 2012
he second oldest restaurant in South Elkhorn Village, Coffee Pub, is owned by Erin Rader , who bought the restaurant from its previous owner three years ago. Located in a quaint, 150-year -old stone house behind Ramsey’s, the restaurant offers a variety of souther n and southwest-style breakfast offerings as well as specialty sandwiches for lunch. “We’re known for our chicken salad and tomato basil soup, and we use high quality ingredients,” Rader said. “It’s a great place to bring people from out of town instead of going to a chain. ... People are really wowed when they see our menu because it’s extensive for being such a small place.” A Kentucky native, Rader has been
involved in the food business for many years as a hostess and server , most recently working for Josie’s owner Bobby Murray. In the three years since Rader has taken over ownership of Coffee Pub, she says the restaurant’s sales have tripled. “We have a lot of regulars – there are some people that eat here every day,” Rader said. “I think it’s because we have such a great staf f and I don’t have a big turnover. We talk to (our regulars), know them by name and know what they order.” Rader believes the new restaurants in South Elkhor n Village will help her business. “I think it’s wonder ful for the shopping center and for us as restaurants, because it creates traf fic,” she said. “It’s not a threat to me. Now people will go to all the places, so it’s a good thing.”
Brad Wilson is the general manager at the Ramsey’s Diner in South Elkhorn Village. PHOTOS BY ROBBIE CLARK
amsey’s, which has four locations throughout Lexington, opened its South Elkhorn Village restaurant in 2000. Owned by Rob Ramsey, it is renowned by locals for its casual atmosphere, made-from-scratch menu items, and Southern hospitality-style service. Since opening over 12 years ago, the restaurant has endured a number of expected and unexpected hardships – from the Harrodsburg Road widening project and a couple of floods to the initial development of South Elkhor n Village – and has emer ged as a dining stalwart in that part of town.
“We have built a successful business by serving a quality product with exceptionally hospitable people,” Ramsey said. While Ramsey is hoping for the best with the addition of the new South Elkhorn Village restaurants and the commercial property owner’s “dining destination” mentality, as a savvy small business owner and veteran restauranteur he is also aware that the influx of new restaurants could pose a number of challenges to his business. “We welcome our new neighbors and wish all of us success, but our job to excel will be made more dif ficult than when we were the only ones on the block,” he said.
Southsider Magazine November 2012
Erin Rader purchased Coffee Pub three years ago.
Southsider Magazine November 2012
El Charro Authentic Mexican Cuisine
Mexican restaurant that prides itself on using fresh, authentic ingredients, El Charro has already received many rave reviews since it opened its doors three months ago. “We’re starting to see repeat customers, so that’s great,” said Flor Gonzalez, whose mother , Martha Oregon, owns the restaurant. El Charro serves traditional Mexican-style dishes, many of which are based on the owner’s own recipes.
In addition to serving quality food, the restaurant also puts an emphasis on providing excellent service. “We try to make our customers feel really welcome from their first step into the restaurant,” Gonzalez said. “We want to make sure all of their needs are met and accommodate every special request. ... The customer is No. 1.” Gonzalez and her mother liked the location of South Elkhor n Village, as well as the variety of restaurants in the center. Based on the success of the “dining destination” philosophy, they may eventually expand the restaurant and add a patio.
Martha Oregon (second from left) and her daugher Flor Gonzalez (second from right) opened El Charro Authentic Mexican Cuisine this past summer.
Brick Oven Pizzeria
lated to open later this year, Brick Oven Pizzeria is the only pizzeria of its kind in Lexington that will offer delivery services. Owner Tim Kolenda said he chose to locate his business at South Elkhor n because the “number of households, income levels and age group” of the area fit well with his vision for Brick Oven Pizzeria. “It’s the old fashioned way of making pizza,” said Kolenda of the traditional wood-fired style, which was originally made famous by several wellknown Brooklyn, N.Y., pizzerias. Kolenda is a Lexington resident who formerly worked in the restaurant franchise business for 18 years. “When
David Romero opened SEC Sports Pub in late October. The restaurant boasts two golf simulators.
SEC Sports Pub
wned by David Romero, SEC Sports Pub is gaining popularity with its beer selection, live music, full dinner menu and golf simulator machines. “This side of town doesn’t have much in the way of a sports venue with live music, so I thought this was a way to open up a hopefully successful business,” said Romero, who for merly owned The Grapevine in T ates Creek Centre. “I look at (owning The Grapevine) as a time where I cut my teeth and learned the business,” Romero said. A golf enthusiast, Romero said the golf simulators added a “competitive and fun” feature to his bar and restaurant, which also boasts 32 televisions and four 120-inch projectors. SEC Sports Pub’s menu of fers a selection of Cajun-style items in addition to steaks, sandwiches and other
hearty entrees. They also offer a diverse assortment of 12 dif ferent beers on draft. Romero’s future hope for SEC Sports is that it will become a popular Southside neighborhood bar. “I want this to be a safe, fun and quality environment,” he said. “What I share with my staf f is that we’re going to provide quality service, a quality product, in a quality environment for our patrons to enjoy. I hope all those things come together.” Romero’s thoughts on South Elkhorn becoming a restaurant destination are in line with the center’s management’s vision. “The more restaurants that are here, the more activity it creates,” he said. “You’re creating more business for everybody by being a place where everybody wants to be. I think it’s great ... now you can just drive into the South Elkhorn shopping center and decide what you want for dinner.” Southsider Magazine November 2012
you’re working in a profession, it’s always a dream to have your own thing,” Kolenda said, adding that he would consider opening another Brick Oven location in Lexington based on the South Elkhorn restaurant’s success. Brick Oven Pizzeria will offer various seasonal specialty pizzas in addition to pasta and grinders. The restaurant will also have several varieties of beer available. Like the other restaurant owners, Kolenda sees South Elkhor n gaining a variety of eating establishments as a positive move. “It’s going to benefit everybody here,” he said. “It gives people a destination where they have several different places to choose from – almost like a food court.” Work is under way to open Brick Oven Pizzeria later this year. Tim Kolenda says the restaurant will offer delivery to the area around the new pizzeria.
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226 Walton Ave. â€˘ Lexington, KY â€˘ 252-4227 (4BBQ) Open Mon-Sat 11-8 â€˘ www.marylousbbq.com
An eclectic sit-down pizza restaurant featuring gourmet pizzas baked in stone ovens, delicious calzones, hoagies and salads. Weâ€™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 www.mellowmushroom.com.
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smashburger is perfect for eating in or having a better burger to go, a quick workday lunch, the weekend burger and beer, date night, a family dinner, or with the team after the game. with our great-tasting burgers and smashfries - smashchicken sandwiches and signature salads, veggie frites and haystack onions, HĂ¤agen-Dazs shakes and bottled beer and wine - help make smashburger every cityâ€™s favorite place for burgers. 535 S. Upper St. Suite #145 â€˘ 859-280-2202 3696 Nicholasville Rd. Suite #120 Open 10am-10pm â€˘ www.smashburger.com
Southsider Magazine November 2012
Lexington 152 W Tiverton Way | 254-MELT(6358) www.meltingpot.com Pucciniâ€™s Smiling Teeth offers an array of innovative pizzas, pastas, calzones, sandwiches, Italian chicken dinners & salads prepared fresh every single day. Pucciniâ€™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\&KDVH3ODFHRQ+LJK6WÂ‡ %HDXPRQW&HQWUH&LUFOHRII+DUURGVEXUJ5GÂ‡ %RVWRQ5RDGDW0DQ2Âś:DUÂ‡
El Rancho Tapatio BY BIFF SHANKS | TABLE FOR TWO
were brought a ubiquitous basket of chips and salsa. Be sure to ask for the “dipping sauces” as well – a variety of here is always difficulty discussing Mexican restau- spicy, different red and green salsas a little more interrants, at least on my part, because they always esting than the regular tomato salsa – if your server doesseem so similar, at least when it comes to the cui- n’t bring them. Try not to fill up on the chips though, as sine. Entire menus are seemingly concocted with basiI always do. cally the same essential ingredients: tortilla shells, meat As a recommendation from a regular visitor , we (chicken, pork, beef, shrimp), lettuce, salsa, some sort of ordered a pair of ceviche tostadas – shrimp marinated in sauce, rice and beans, and maybe some guacamole if lime juice served on a fried tortilla with onions and slices you’re going for gusto. of avocado ($3.50 each). I could have eaten half a dozen Make no mistake, though, there are certain restauof these; they are delicious and a refreshing deviation rants in town that of fer Mexican food which separate from what most American diners consider Mexican food. themselves from that ilk, and El Rancho T apatio, just off We also ordered some cheese dip as a guilty pleasure. of Nicholasville Road on Burt Road, seems to be that sort For dinner, we decided to forgo the route of having of establishment. separate dishes (and there are many from which to The restaurant has an extensive menu of appetizers, choose), and ordered a smor gasbord of single items to burritos, quesadillas, fajitas, a la “carta” items, speciality try and sample as many as we could. W e ordered an and seafood dishes, soups (only served on the weekempanada, a hand-made cor n tortilla stuffed with a fillend), and even breakfast plates (served daily from 10 ing (beef for us, $3.45); a tamale, a masa pocket stuf fed a.m. - 2 p.m.). with marinated pork and wrapped in a banana leaf A guest and I grabbed a booth on a recent evening ($1.99); a sope, served on a thick, fluffy tortilla with your amid a formidable crowd for a weekday night, and we choice of meat (we went with steak; $2.75); and a gordi-
ta, a cor n tortilla stuf fed with a meat and topped with cheese, lettuce and sour cream (we had chicken; $2.75). I was worried that this wasn’t going to be enough food, most tamales and empanadas I’ve eaten in the past were smaller af fairs, but El Rancho Tapatio my guest assured me we would be well fed, and I’m 144 Burt Rd. glad she did – all four of (859) 373-9091 www.elranchotapatio.com these items were much big10 a.m. - 10 p.m. Mon. – Sun. ger than I had expected. Surprisingly, I was very taken with the chicken gordita, it has a delicious taste. Our bill, prior to tipping, came to $48.12, and included a few starters, a tableful of dinner items and a couple of mar garitas. El Rancho Tapatio also has a number of dessert dishes, many of them whipped up at the adjacent bakery – hopefully I’ll save some room next time to try one. I also want to make sure I go early on the weekend, to try to get some pozole soup.
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Southsider Magazine November 2012
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Defending the Bluegrass BY JAMES MILLARD | HISTORY COLUMNIST
ne hundred-fifty years ago, the War Between the States in Kentucky essentially ended in October 1862 with the tactical Confederate victory at the Battle of Perryville that, ironically, resulted in a strategic victory for the Federal forces. To be sure, Lexington’s Gen. John Hunt Morgan would continue his non-traditional cavalry raids as late as June 1864, and the infamous guerilla W illiam Quantrill carried out a raid on Feb. 2, 1865. But the rearview mirror of history tells us that Kentucky was solidly secured for the North (and not the “neutral” state Gov. Beriah Magoffin had hoped for). That’s one of the problems with history: we know how the story ends. Not so those who lived in the moment. Only after Perryville did the Federal forces apparently come to appreciate Lexington’s strategic importance as a rail center . As William M. Ambrose observes in his unpublished manuscript, “Defenses of the Bluegrass,” the railroads had come into their own during the decade before the war, and by 1861 Kentucky had 450 miles of rail, most conver ging in Lexington. “The importance of railroads in the supply chain is reflected in the following statistics,” Ambrose writes. “An army of 100,000 men required 1,600 tons of supplies per day. A traditional military horse wagon could haul one ton of supplies 10 miles per day. The wagon required a teamster with four horses. An ar my 100 miles from its supply base required 1,600 wagons per day. One boxcar could hold 10 tons of goods, 40 soldiers, or eight horses. One train of 10 boxcars had the capacity to ship 100 tons over 100 miles per day. The train could be operated with five men. An ar my could be supplied by 16 trains per day.” Lexington is located at the center of a state that would serve as the gateway to the Upper South and ensure control of the Ohio and upper Mississippi rivers. Lexington was also at the junction of the Kentucky Central Railroad to Cincinnati and the combined operations of the Lexington & Frankfort and Louisville & Frankfort railways to the River City. Once Maj. Gen. Edmund Kirby Smith’s Rebel army was pushed out of Kentucky, Lexington was well-suited as the railhead for supplies shipped downriver from Pittsburgh and Wheeling. A fourth railroad, the Lexington & Danville, extended six miles south of Nicholasville. (Funding for a bridge across the Kentucky River to be built by John A. Roebling of Brooklyn Bridge fame ran out in 1855.) As a result, Camp Nelson was established in June 1863 as a supply head for military operations in central Tennessee, Georgia and Virginia, as well as a training camp for the “U.S. Colored Troops.” Following the Confederate retreat in October 1862, Federal presence in Lexington was substantially increased. Gen. Green Clay Smith commanded a training garrison of 3,000 new recruits, joining police of ficers from Cincinnati to patrol the town’s streets. After repairs were made to the miles of track tor n up during the invasion, the 118th Ohio Infantry was assigned to protect the Kentucky Central north of Lexington, and from October until the day after Christmas 1862, the 18th Ohio Independent Light Artillery occupied Lexington. At the same time, Brig. Gen. Quincy A. Gillmore was assigned the task of overseeing constructing defenses for the railroads in central Kentucky – Gillmore would go on to command the Department of the South, and is remembered for commanding the assault on Fort Wagner, S.C. While in Kentucky, however, he designed and implemented a series of blockhouses to guard railroad bridges, the first being at Paris on the north side of Houston Creek between the railroad and the Cynthiana Pike. Similar forts protected bridges all the way north to Covington. To protect the vital railroad junction at Lexington, but not the town itself, Fort Clay was built on what was called Constitution Hill just south of the V ersailles Road, overlooking the junction (above what is now the Nor folk Southern yards). The fort, a rectangular design oriented north and south, had a magazine, well and drawbridge. Completed in April 1863, it was surrounded by a ditch protected by pointed stakes to repulse a cavalry char ge. Armament included eight 20-pound Parrott cannons, a Southsider Magazine November 2012
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Southsider Magazine November 2012
six-pound rifled James cannon, a 12-pound brass howitzer and two 10-mortars. Initially, the 48th Pennsylvania Infantry was assigned to the fort. Other Y ankee units in and around Lexington included the 9th New Hampshire Infantry, 7th Rhode Island Infantry and 47th Kentucky Mounted Infantry. In June 1864, Gen. Mor gan received per mission to raid Kentucky with the express purpose of destroying the Kentucky Central. The raiders first captured Mt. Sterling, but quickly left for Lexington on June 10, with the Federals in hot pursuit. That evening, Morgan demanded the surrender of Fort Clay, but was shelled “vigorously” in defense of the rail lines. The raiders were successful in igniting a fire near the Lunatic Asylum (Eastern State Hospital) and the government corral (today’s Corral Street behind Central Christian Church.) The following day, Morgan left for Cynthiana, with more than $10,000 from the Branch Bank of Kentucky and a number of Ashland’s Thoroughbreds. T wo days later, Union Gen. Stephen G. Burbridge defeated Morgan handily at Cynthiana, forcing his retreat to Virginia. In what was a classic example of “closing the bar n after the horses had escaped,” Fort Crittenden was ordered constructed near today’s Breckinridge and Shropshire streets. It would not be fully completed before the war ended in April 1865. Two other earthworks were started at Clay’s Ferry and lower T ates Creek Road, but likewise never completed. On August 30, 1865, the last Federal troops in Lexington were mustered out.
IMAGE COURTESY OF THE LEXINGTON HISTORY MUSEUM
James Millard is president & CEO of the Lexington History Museum. For more info, visit www.lexingtonhistorymuseum.org.
This aerial view of Lexington shows the Lexington & Danville Railroad elevated by trestle over the Lexington & Frankfort Railroad. The junction of these two lines, plus the Kentucky Cenral, ensured Lexington’s railroads, not the town, would be vigorously defended by Federal forces.
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cial gift r one spe fo g in p p o one-of-ayou’re sh ation for n ti s e d Whether E y’s H f Kentuck Berea is T y some o or many, b d ent, a te a m a re ss orn ures c s la a g e tr n w d lo in k Santa d-b dpainted ns. A han n a a is h rt a a , t s y ﬁne welr r own reate you iece of je p C ! e d re a o m m hand as event, gifts and nd these of Christm s y a D 2 Claus—ﬁ 1 our erea.com ts during lasses at B unique gif c r fo p u . Sign Dec. 1-12
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all has special meaning for gardeners. When I look out my back window, I see the fluffy blooms of the native grass prairie dropseed sparkling in the autumn light, set of f by a blazing red backdrop of chokeberry leaves. The dogwood leaves are on fire, the spicebush leaves a brilliant yellow, and purple asters add their own color splashes. Goldfinches perch to nibble on seedheads. Autumn jewels, rich and quiet, speak soul deep. And yet, the youthful fresh ener gy of spring lies just beneath the sur face. Fall, this time of winding down, of approaching dormancy, is also the time to set the stage for a fantastic rebirth. Yes, I’m talking about bulbs. Specifically, daf fodils, and still more specifically, naturalizing daffodils, the most reliable and rewarding of spring bulbs. All daf fodils come back year after year but naturalizing narcissi produce new bulbs underground, and thus they become more dense and produce more blooms over time. You can increase your bloom time by mixing at least three varieties, choosing an early, a mid-season and a late-bloomer . This can give you two months of non-stop daffodil joy.
Southsider Magazine November 2012
Earlier Blooming Naturalizing Narcissi Trumpet Daffodil Rijnveld’s Early Sensation Miniature Trumpet Daffodil Little Gem Miniature Trumpet Daffodil Topolino Large Cupped Narcissus California Small Cupped Narcissus Barrett Browning Cyclamineus Narcissus February Gold Cyclamineus Narcissus Tête-á-Tête Species Narcissus obvallaris
Mild Blooming Naturalizing Narcissi Trumpet Daffodil King Alfred Trumpet Daffodil Marieke Trumpet Daffodil Mount Hood Large Cupped Narcissus Accent Large Cupped Narcissus April Queen Large Cupped Narcissus Delibes Large Cupped Narcissus Fortissimo Large Cupped Narcissus Fortune Large Cupped Narcissus Ice Follies Large Cupped Narcissus Pink Charm Large Cupped Narcissus Professor Einstein Large Cupped Narcissus Salome Cyclamineus Narcissus Peeping Tom Poeticus Narcissus Actaea
Poeticus Narcissus Pheasant’s Eye
Li m R ite .S d .V S .P e . T at od in ay g!
It is hard to find a list of naturalizing narcissi and even less likely that you will find them divided into bloom season categories. Van Engelen, a wholesale bulb company, compiled such a list. I cannot find it on their website, so I will quote it here. Get out your scissors. The list to the right is a keeper. To find many of these varieties, it is likely that you will need to order them. It is best to plant your bulbs when they arrive, as long as the weather has cooled sufficiently. If you are unable to plant right away, be sure to open all the boxes and bags to ensure good air circulation. Store them in a cool, dry place, out of direct sunlight. Your planting site should be sunny and well drained. The infor mation on the bulb packages will provide planting depth and spacing for your particular bulb selections. Dig two to three inches below the planting depth since loosening the soil will encourage good root development. Wait to plant until the weather is consistently cool, but before the ground has frozen. And remember: pointy end up. Lightly dust some bulb food over the surface, as a top dressing, after you finish planting. Top dressing will avoid the possibility of root bur n. After the ground freezes completely, cover the planting area with about two inches of mulch to retain moisture and keep the ground frozen during periods of war mer weather. Straw or leaves will work just fine. When spring arrives, remove the mulch as soon as the flower shoots emerge. Top dress with another application of bulb food. Once the blooms are spent, dead head the flowers but leave the foliage to die back naturally. It’s a good idea to apply bulb fertilizer again to help nourish the bulb. Remove the foliage only after it has died back naturally. (Cutting the blooms before they die will weaken the bulb for nest year’s blooms.) Here are some other choices for naturalizing bulbs: Galanthus, Anemone blanda, Crocus, Muscari, Scilla, Camassia, Allium sphaerocephalon, Rockgarden Iris, Puschkinia libanotica, Hyacinthoides, Ipheion uniflorum, Eranthis hyemalis, Geranium tuberosum, Oxalis adenophylla, Leucojum, Fritillaria meleagris, Ixiolirion pallasii, Chionodoxa, Ornithogalum, and lilies. Rock your bloomers this season.
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This program helps people cope with grief during the holidays and other difficult times during the year. Dr. Wolfelt is an educator and grief counselor who serves as the director of the Center for Loss and Life Transition in Fort Collins, CO. He is a noted author of more than 30 books on grief and loss.
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Later Blooming Naturalizing Narcissi Large Cupped Narcissus Flower Record Double Narcissus Cheerfulness Double Narcissus Yellow Cheerfulness Poeticus Narcissus Pheasant’s Eye Triandrus Narcissus Thalia Jonquilla Narcissus Quail
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Southsider Magazine November 2012
PORTRAIT OF A PHOTOGRAPHER
BY SARAYA BREWER SOUTHSIDER MAGAZINE
became involved with the Kentucky Kernel, which was considered a radical paper at the time, and once student self-described “old school, black & protests against the war led to a re-staffing of the newspaper , he became part of a white, wet darkroom photographer,” Guy Mendes primarily sticks small staff that for med an alter native paper called the Blue Tail Fly. to those guns, processing his own (actuIt was also during that time that al) film, creating archival prints on silver gelatin paper, and using a digital camera Mendes met many of the folks who would only for “note-taking,” family pictures and go on to foster his interest in writing and portrait commissions. But in recent years, photography, including Kentucky author Mendes’ artistic career has benefitted from and essayist Wendell Berry and late phoa handful of modern conveniences: a new tographer Ralph Eugene Meatyard. “One changed the way I thought website, a Facebook account, and a 2010 Kickstarter campaign that funded his most about words, the other changed how I comprehensive photography publication thought about photography,” Mendes to date, “40/40: 40 Y ears 40 Portraits,” said. He developed a close friendship with Berry and Meatyard, the latter from published by local gallery Institute 193. whom he lear ned mostly by “watching Known for his striking portraits and him, seeing what he was looking at and landscape photography, Mendes was seeing what came out of it.” born in New Orleans, but in many ways “He didn’t show me darkroom stuff – his life as an artist was bor n out of the protest- and riot-laden, draft-fearing years he just showed me photographs and on the University of Kentucky campus in talked about it. And he really wasn’t very verbal,” Mendes said of Meatyard, whose the late 1960s and early ‘70s. Mendes
offbeat photographs have drawn national attention since his death in 1972. “When he would be looking through his camera at something, I’d often wonder, ‘What the hell’s he seeing?’ And that taught me to look harder and longer.” Through Berry, Mendes also met James Baker Hall, eventually moving to Connecticut for a year to live as Hall’s apprentice in a former veterinary hospital that he had converted to a darkroom. Mendes credits Hall with showing him the more technical aspects of archival printing and view cameras, as well as exposing him to the art scene in N ew Y ork City where photography was just starting to “elbow its way in as an art for m.” “In the ‘70s ... most people thought of photos as family pictures, snapshots and Life Magazine,” Mendes said. Today, photography is much more widely viewed as a valid art for m, and while Mendes has had to adapt to changes in the industry (certain types of film and paper have become extinct in
M S Rezny Studio/Gallery
PHOTO BY ROBBIE CLARK
Announces the ﬁnals of the international juried exhibition:
Firmly Rooted an exhibition addressing our ongoing, symbiotic relationship with plants
Exhibition Dates: Nov. 16th-Dec. 21st, 2012 Opening & Awards Reception: Nov.16th, 2012, 5-8pm Stop by to vote on the “People’s Choice” award.
Theresa C. Gilbert
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recent years), he remains faithful to many of the traditional approaches he lear ned when he was first exploring the art. This includes a strong leaning toward black and white film, both for the long-ter m quality of the silver gelatin prints and for the staggering variation of shades between one spectrum and the other – the “infinite number of silvers and grays and blacks and whites between ultimate black and ultimate white.” “Photography allows us to see the world in more detail than our naked eye,” he said. “It’s so detailed that it’s unlike the world we see. That helps keep me interested in searching for the surprise, the delight, the wonder – those things that keep you busting your ass when no one’s paying you to do it.” Mendes is represented at downtown gallery Ann Tower Gallery and also has a close working relationship with Institute 193, who printed his most recent book and helped him set up the successful Kickstarter campaign that funded it. He is
Southsider Magazine November 2012
among the variety of local artists who will present work that is in some fashion inspired by “To Kill a Mockingbird” in the first installment of the Car negie Classics series, which connects visual, literary and performing art around a common classic piece of literature. For more information on Mendes, and to view some photographs online, visit www.guymendes.com.
A self portrait of Mendes and his two dogs outside his Chevy Chase home.
“Portraits” is a monthly column highlighting people who are making an impact on Lexington’s art, cultur e and entertainment scene. To submit ideas for the column, please e-mail Saraya Br ewer at firstname.lastname@example.org.
Carnegie Classics: “To Kill a Mockingbird” 7:30 p.m. Nov. 9 Carnegie Center for Literacy & Learning 252 W. 2nd St. Featuring artists Guy Mendes, Arturo Sandoval, Bianca Spriggs, Fielden Wilmott, John Lackey, Nana Lampton, Diane Kahlo and more. $10/15 at the door.
Southsider Magazine November 2012
Arts, Music, Fundraisers, Announcements, Kids, Classes, Workshops
November Events Calendar Carnegie Classics: To Kill a Mockingbird Nov. 9. In this new program that builds art events around a piece of classic literature, several local artists will create works inspired by “To Kill a Mockingbird.” The project will culminate with this evening of visual art, music, drama and artistic surprises. 7:30 p.m., Carnegie Center for Literacy and Learning, 251 W. 2nd St. www.carnegielex.org.
Artwork by Gabriel Backowski PHOTO FURNISHED
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tadoo Lounge Session featuring 10-in-20 Recording Artists Nov. 15. A new monthly series presented in conjunction with Smiley P ete Publishing’s forthcoming Arts & Entertainment website, tadoo.com. Each event will feature food trucks, beverages and live entertainment, with Oh My Me taking the stage this month. 6 p.m. Smiley Pete Publishing, 434 Old Vine St. (859) 266-6537.
ART & EXHIBITS Approach. Through Nov. 25. “Approach” is an exhibition exploring situations of separateness and the search for harmony as a theme in performance art. Works in this show focus on engagement with self , the audience and the surrounding environment, and will exist within the genre of performance art, or video or photographic documentation of performative actions/works. The exhibition is juried by Rae Goodwin, Director of Art Foundations at the University of Kentucky. Gallery hours are 10 a.m. – 4 p.m. Tues. – Fri.; 1 – 4 p.m Sat. – Sun. Loudoun House, 209 Castlewood Dr.
The Hive Salon and Art Haus presents Artwork by Stephen Wiggins. Through Dec. 1. Reception will be held in conjunction with the November Gallery Hop on November 16, 5 – 8 p.m. The Hive Salon, 156 Deweese St.
traits, which suggest subtle narratives on the nature of love, family, adolescence and sexuality, will be on display at the University of Kentucky Art Museum through Nov. 11. Lecture at 4 p.m. UK Student Center’s Worsham Theater.
Mettle: The UK Art Faculty Exhibition. Through Dec. 23. Curated by Lisa Dent, this exhibition includes the work of the University of Kentucky Fine Arts faculty artists. Mon. – Fri., noon – 5 p.m. UK Art Museum, 405 Rose St. (859) 257–5716.
Art After Hours. Nov. 14. An opportunity for local arts lovers and arts professionals to tour the UK Art Museum facility, meet the staff, and participate in a fun, hands–on activity while networking with other young professionals. 6 p.m. Art Museum at the University of Kentucky, 405 Rose St. (859) 255–6653.
R.C. May Photography Lecture Series: David Hiliard Lecture. Nov. 2. David Hilliard’s panoramic por-
Wizard Seeks Witch. Nov. 16. Magical artist Jack X. Taylor will be presenting new works on paper, wood and
twig at his show, “Wizard Seeks Witch.” The show will also include an installation/construction of an actual witch’s house. The show is an exploration of magical themes, psychedelia, mysticism, loneliness, anima and yarn. On display through January 15. 5 p.m. The Black Lodge, 110 York St. (510) 387–5340. LexArts Gallery Hop. Nov. 16. LexArts’ Hop is a self–guided tour of the visual arts in downtown Lexington taking place on the third Friday of February, April, June, September and November. Patrons visit the sites of their choice, beginning at any location. Admission is always free and sites present a new exhibit for each hop. 5 – 8 p.m. www.galleryhoplex.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 November 2012
LITERATURE & FILM Big Ears Story Hour. Every Saturday morning, Morris Book Shop hosts a family–friendly event that includes reading stories and crafts and activities for kids of all ages. 11 a.m. Morris Book Shop, 882 E. High St. National Novel Writing Month. Nov. 1 – 30. The Carnegie Center Writers Reference Room will be reserved for “NaNoWriMo” participants Mon. – Thurs. in November. 4 – 7:30 p.m. Carnegie Center for Literacy and Learning, 251 W. 2nd St. An Evening with David Sedaris. Nov. 4. The comedic memoir author of such bestsellers as “Naked,” “Me Talk Pretty One Day,” “Dress Your Family in Corduroy and Denim” and “When You Are Engulfed in Flames” will present all–new readings of his work and a book signing. 6:30 p.m. Singletary Center for the Arts, 405 Rose St. Al Smith and Milton Toby Book Signing. Nov. 17. The Morris Book Shop hosts a doubleheader with legendary journalist Al Smith and esteemed equine writer Milton Toby. Smith’s latest memoir, “Kentucky Cured,” covers his career and life in Kentucky. Toby’s book is “Noor: A Champion Thoroughbred’s Unlikely Journey from California to Kentucky,” which tells the story of the racehorse bred in Ireland, competed in Britain and California, and now buried in Kentucky. 2 p.m., Morris Book Shop, 882 E. High St., (859) 276–0494.
HEALTH & FITNESS Thanksgiving Sampling Saturday. Nov. 3.
Sampling Saturdays provide an opportunity for consumers to meet local producers and chat with them about their products. 11 a.m. – 2 p.m. Good Foods Market and Cafe, 455 Southland Dr. www.goodfoods.coop. Everyday Yoga for Kids. Nov. 17. This workshop is a playful blend of yoga, breathing, and wellness tips designed to entice our little ones imaginations and spirit. Participants will learn various poses, practice movement, and stillness to release tension and anxiety while gaining focus and concentration. Class is appropriate for ages 4 – 12 and all activity levels . Children should bring a yoga mat and water. 9:45 a.m. Good Foods Market and Cafe, 455 Southland Dr. www.goodfoods.coop. Chinese Medicine for Your Health: Colds & Flu. Nov. 17. This class will focus on a natural approach to fighting off colds and the flu, including how Chinese medicine, acupuncture and Chinese herbs, can treat your cold symptoms and help strengthen your immune system. This class will include a talk and invite discussion. 2 p.m., Good Foods Market and Cafe, 455 Southland Dr. www.goodfoods.coop.
CLASSES & WORKSHOPS First Time Moms Hen & Chicks Meeting. Thursdays. A free support group for first–time moms and their infants from birth to 6 months. Donna Miles, a certified postpartum doula, will facilitate a time to chat, laugh, share and support one another through one of the biggest life–changing events of a woman’s life. 2 p.m. Baby Moon, 2891 Richmond Rd., No. 103. (859) 806–5123.
Printmaking. Nov. 3, 10, 17. Geared toward students in grades 6 – 9, this class will focus on basic printmaking techniques, including using water marbling and cutting tools to create a relief print. Living Arts and Science Center, 362 N. Martin Luther King Blvd. www.lasclex.com. (859) 255–2284. Digital Illustration Basics. Nov. 5, 12. This course will focus on intermediate Photoshop – image manipulation, compositing, editing and customizing by using advanced techniques. Completion of Photoshop 1 or basic Photoshop skills required. Limit 10 participants. 5:30 – 7:30 p.m. Carnegie Center for Literacy and Learning, 251 W. 2nd St. Chinese Dance, Culture and Calligraphy. Nov. 6. Kentucky Arts Council teaching and performing artist Shuling Fister will teach a graceful Chinese fan dance. Students will also practice Mandarin vocabulary and Chinese calligraphy. Living Arts and Science Center, 362 N. Martin Luther King Blvd. www.lasclex.com. (859) 255–2284. Brown Bag Book Discussion. Nov. 8. An informal discussion group focusing on literature by and about women. Be prepared to buy or check out from the library the works selected. Contact CCLL1@carnegie centerlex.org for an updated reading list. Noon – 1 p.m. Carnegie Center for Literacy and Learning, 251 W. 2nd St. GRE Preparation. Nov. 7 and 14. This affordable review will help you begin studying for the GRE. Required text: Kaplan’s New GRE Math Workbook. 5:30 – 7:30 p.m. Carnegie Center for Literacy and Learning, 251 W. 2nd St.
Beginning Crochet. Nov. 11. Learn chain stitch, single crochet, and how to choose yarn, needles and supplies. Participants will be making a scarf with single crochet and two skeins of yarn. Bring size Q, R, or S crochet hook and two different colors of 7 oz skeins of worsted wool or acrylic crochet yarn. 2 – 4 p.m., Good Foods Market and Cafe, 455 Southland Dr. www.goodfoods.coop. Bellydance Workshops with Olivia Kessel. Nov. 16 – 17. A series of workshops with Olivia Kessel of Zafira Dance Company. Classes include “Old School meets New School: Bellydance Classics Re–interpreted,” “Killing me Softly,” and “Supah Saucy.” Mecca Live Studio and Gallery, 948 Manchester St.
THEATRE Actors’ Guild of Lexington: “November.” Nov. 1 – 11. It’s November in a presidential election year, and incumbent Charles Smith’s chances for reelection are looking grim. Amidst the biggest fight of his political career, the president has to find time to pardon a couple of turkeys, and this simple PR event inspires Smith to risk it all in attempt to win back public support. With playwright David Mamet’s characteristic no– holds–barred style, “November” is a scathingly hilarious take on the state of America today and the lengths to which people will go to win. 8 p.m. Fri., Sat. and opening night; 2 p.m. Sun. South Elkhorn Theatre, 4383 Old Harrodsburg Rd. Bluegrass Youth Ballet: Dia de los Muertos. Nov. 2 – 3. Bluegrass Youth Ballet presents this ballet about the Mexican holiday, Day of the Dead. The ballet also includes a bilingual slide show of photos tak en of
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Southsider Magazine November 2012
Day of the Dead celebrations in Mexico and includes over 100 Bluegrass Youth Ballet performers. 7:30 p.m. Fri., 3 p.m. Sat. Lexington Opera House, 401 W. Short St. (859) 233–4567. Natyarpanam: A Classical Indian Dance Performance. Nov. 3. A presentation of Classical Indian Dance (Bharatanatyam) featuring a guest performance tap dance by the UK Dance Ensemble . The event will provide a unique medley of Bhar atanatyam and tap dance. 10:30 a.m. Downtown Public Library, 140 E. Main St. Lexington Children’s Theatre: “Tom Sawyer.” Nov. 4, 10 – 11. Tom Sawyer and Huck Finn lead a pirate adventure onstage through the joys and perils of growing up along the Mississippi. 2 p.m., and 7 p.m. on Nov. 10. Lexington Children’s Theatre, 418 W. Short St. (859) 254–4546. Studio Players: “My Three Angels.” Nov. 8 – 25. Directed by Ross Carter, this play focuses on Christmas in 1910 in French Guinea, with three cutthroats from prison sent to fix M. Ducotel’s roof. Based on “La Cuisine Des Anges” by Albert Husson. 7:30 Fri., Sat. and opening night; 2 p.m. Sun. Carriage House Theatre, 154 Bell Ct. Jazz! Live at the Library. Nov. 8. Featuring the Jamey Aebersold Quartet. The renowned jazz educator and saxophonist from New Albany, Ind., is joined by Steve Crews on piano, Tyrone Wheeler on bass, and Lexington native and drummer, Jonathan Higgins. 7 – 8:30 p.m. Downtown Public Library, 140 E. Main St. (inside the downtown public library).
Lexington Singers Children’s Choir Fall Concert. Nov. 10. Now in their 10th year of singing, the four children’s choirs of The Lexington Singers will showcase their voices in a concert celebrating the gift of music. Tates Creek Presbyterian Church, 3900 Rapid Run Dr. (859) 338–9888. 10 in 20 Record Release Party. Nov. 10. The local recording project 10–in–20 features 10 Lexington bands who each had a track mastered professionally by Duane Lundy at Shangri–La Studios in support of the vinyl release of this compilation. Many of the bands featured on the album will perform at the event. 10 p.m. Cosmic Charlie’s, 388 Woodland Ave. Chris Isaak. Nov. 17. Isaak returns to Lexington with a new record in his discography – “Beyond the Sun.” 7:30 p.m., Singletary Center for the Arts, 126 Singletary Center (859) 257–4929. David Daniell, Douglas McCombs, MV & EE. Nov. 17. MV&EE are a Vermont–based folk group centering on the lovely croonings of Matt Valentine and Erika Elder. Local psychedelic favorites Jovontaes open. 8 p.m., Land of Tomorrow Gallery, 527 E. Third St. “Spring Awakening.” Nov. 23 – Dec. 9. “Spring Awakening” explores the journey from adolescence to adulthood with poignancy and passion you will never forget. This landmark musical is an electrifying fusion of morality, sexuality and rock and roll that is exhilar ating audiences across the nation like no other musical in years. 8 p.m. Downtown Arts Center, 141 E. Main St. Lexington Children’s Theatre: “The Lion, The Witch and the Wardrobe.” Nov. 24, Dec. 1 – 2.
support programs that utilize animal–assisted therapies in aiding military veterans and their families. Alltech Arena, Kentucky Horse Park, 4089 Iron Works Pkwy.
This highly theatrical depiction of the classic story explores right and wrong, good and bad and puts loyalty to the test. 2 p.m., and 7 p.m. on Dec. 1. Lexington Children’s Theatre, 418 W. Short St. (859) 254–4546.
Alltech National Horse Show. Nov. 1 – 4. More than a horse show, the Alltech National Horse Show will feature live music, a HorsePlay Children’s area and shopping in addition to the show events. Featured events include world–class international, open, junior and amateur–owner jumpers competing for the largest prize money on the United States indoor tour. Kentucky Horse Park, 4089 Iron Works Pkwy.
“On the Verge (Or the Geography of Yearning).” Nov. 30 – Dec. 8. In this play, three women seek adventure and time travel in Eric Overmeyer’s modern comedy. From the 19th century to 1955, the future unfolds for these three explorers through twisting and turning escapades. 7:30 p.m. Thurs. – Sat. Guignol Theatre, 465 Rose St. (859) 257– 4929.
Cardinal Hill Community Health Fair. Nov. 9. Offering free stroke screenings, free massages, healthy snacks, flu shots and more. Cardinal Hill Rehabilitation Hospital, 2050 Versailles Rd. (859) 254–5701.
NATURE Bluegrass Fossils. Nov. 11. Learn to identify many of the common rocks and fossils of the Bluegr ass. The program includes hands–on demonstrations with fossils and a field hike to explore limestone beds for evidence of prehistoric life. 1 p.m. Raven Run Sanctuary, 3990 Raven Run Way. (859) 272–6105.
The Holly Day Market. Nov. 9 – 11. Presented by the Junior League of Lexington, the Holly Day Market is a one–stop holiday shop, featuring a variety of vendors, and Santa and Mrs. Claus. Alltech Arena at the Kentucky Horse Park, 4089 Iron Works Pkwy. (859) 252–8014.
Junior Naturalist “Animals of the Night.” Nov. 17. Youth ages 10 and younger are invited to come out to McConnell Springs for their Junior Naturalist program. Participants will learn about the habitats of nocturnal animals and what they do at night. 11 a.m. McConnell Springs, 416 Rebman Way. (859) 225–4073.
The Hartland Holiday Bazaar. Nov. 9 – 10. Featuring artists who offer unique, handcrafted and oftentimes one–of–a–kind items. Hartland Club House, 4901 Hartland Pkwy. (859) 268 – 3315. Lexington Preschool Fair. Nov. 10. The fourth annual Lexington Preschool Fair will feature children’s activities and preschool representatives, who will hand out information, speak to parents and answer questions about their programs. Area parents are invited to the free event. Children’s activities will be available. The fair
EVENTS Alltech Countryside Canter 5K. Nov. 3. All proceeds after operational expenses will be donated to The All Glory Project, which seeks to promote, foster and
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is organized by the MOMS Club of Lexingtonâ€“East. 10 a.m. Centenary United Methodist Church. Holiday Vendor Fair. Nov. 10. This holiday shopping event will feature representatives from various homeâ€“ based businesses, including Thirty One Gifts, Pampered Chef, Tupperware, Tastefully Simple and Mary Kay, as well as handcrafted items, embroidery and more. Organized by Porter Memorial Baptist Churchâ€™s Mothers of Preâ€“Schoolers program (MOPS). Porter Memorial Baptist Church, 4300 Nicholasville Rd. For more information, contact email@example.com. Model Train Show. Nov. 10. Sponsored by the Train Collectors Association, the show will feature will be several operating layouts and trains. 10 a.m. â€“ 2 p.m., Thoroughbred Center, 3380 Paris Pike. (859) 619â€“7730 Holiday Hope. Nov. 12. Milward Funeral Directors, in partnership with Hospice of the Bluegrass, present a program geared to help people cope with grief during the holidays and other difficult times during the year. The featured speaker at this yearâ€™s program is Alan D. Wolfelt, Ph.D., an educator and grief counselor and author of more than 30 books on grief and loss . 7 p.m. Celebration Center of Lexington, 1509 Trent Blvd. (859) 272â€“3414.
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Red Shoe Rendezvous and Fashion Show. Nov. 16. The Bluegrass Red Shoe Society, the young professionals of the Ronald McDonald House Charities of the Bluegrass, present this second annual cocktail social event featuring a unique fashion show, silent auction, hors dâ€™oeuvres and a bar. Special guest Gunnar of â€œProject Runwayâ€? will be modeling and coâ€“hosting the show along with ABC 36 Fashion News Reporter Pamula Honchell. Alicia Hardesty of â€œProject Runwayâ€? will be featuring her designs in the show, as well as local fashion designer, Sophia Tapp. 7 p.m. The Signature Club, 3526 Lansdowne Dr. (859) 268â€“0747. Henry Clay High School Gold Cheer Squad Holiday Bazaar. Nov. 17. This shopping event and benefit for the Henry Clay High School Gold Cheer Squad features kitchen and cooking accessories, jewelry, purses, wreaths, skin/beauty care, household accessories, and great Christmas gift ideas.10 a.m. â€“ 4 p.m. Henry Clay High School, 2100 Fontaine Rd. (859) 230â€“0295. Dining Out for Life. Nov. 28. Thirty local restaurants have graciously agreed to donate a portion of their sales on this evening to AVOL (AIDS Volunteers of Lexington). For a complete list of participating restaurants, visit www.avolky.org/dofl. (859) 225â€“3000.
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exington has its fair share of great running clubs. There are John’s Striders, Todds Road Stumblers and LexRunLadies – to name just a few. But when a new one came on the scene this year , I was intrigued. W est Sixth Brewery began hosting a running club. On T uesday nights anywhere from 30 to 75 runners can be found, starting and ending at the popular new beer joint, running through downtown Lexington for a 1.5-mile or 3-mile route. West Sixth bartender Kelly Hieronymus said the running club is just another way that the brewery and its owners are trying to get involved in the community. “The main reason and purpose of the running club is a community event,” she said. “We want to create a mentality that West Sixth is a community hub and people can gather and do things around the product we market as something that is unique to Lexington.” First, I wondered if people just went for free beer , but as it tur ns out, the beer is not free. Participants do get a free pretzel and water , though. This got me thinking about the 5Ks and half marathons I have participated in over the years. There always is beer at the end of races, and to be honest, it kind of baffles me. After I have sweat it out for miles on the pavement and am ready to chug some liquids, water is usually what I reach for . Or a sports drink or chocolate milk. Yum. But beer? I’m not sure about that. Per haps I will give it a try sometime. Don’t knock it ’til you try it, right? Hieronymus said though she does not know the biochemistry behind beer after a run, she said most people can be found sipping it slowly and relaxing after they run with the club. This, I could do. Cool off, drink some water, grab some food, then hang out with friends around a fresh, locally crafted beer . What I really think is cool about this club, though, is that it brings even more people to running: the beer -drinking types, the after -work, happy-hour types, the social butterflies. It becomes a way for community to be created through a very nonthreatening run distance. With little or no training, the average person could pull of f 1.5 miles. Some of the other running clubs in town that I have participated in tend to be much more seasoned runners with “short” runs, varying from the 5- to 7-mile range. That is not as attainable for the average person. Anything that can start with a very short distance and get new types of people involved in running is a win. Hieronymus said the club has grown exponentially with new types joining all the time. It also has fueled a whole new subculture of networking in Lexington and has given new exposure to the north end of town. As long as the beer drinking is happening after the run, then I think it will be successful. Beer after running, though, is not a new idea. Like I mentioned above, this is a very popular phenomenon, so I did some reading on the topic and found many studies that agree that beer after a race is best when consuming water first. Immediately downing a beer can delay the body’s ability to heal and interfere with refueling. Grab some water first along with some carb and protein calories, then you can grab that cold beer. However, other studies have concluded that a reasonable amount of beer can help someone who is dehydrated after a workout retain liquid better than water. Regardless or which route you take, the key takeaway is that water — and plenty of it — should be consumed surrounding race or training time. So head up to West Sixth, take a run through downtown Lexington, make sure you are properly hydrated and then let those hops work their magic.
Abby Laub Abby Laub is a freelance writer and photographer who lives with her husband, Jeff, and mutt, Murfie, and loves staying active.
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Rick Queen 859.221.3616 cell firstname.lastname@example.org www.turftown.com Southsider Magazine November 2012
Pete’s Properties Real Estate Transactions for 40503, 40513, 40514, 40515
3492 Brunswick Rd., $118,000 707 Portland Dr., $128,500 3376 Boston Rd., $129,000 3510 Mellinocket Ct., $143,850 600 Vincent Way, $144,000 3500 Branchwood Pl., $145,500 397 Marblerock Way, $147,750 300 Broadleaf Ln., $167,000 3240 Saxon Dr., $185,000 480 Marblerock Way, $190,000 3242 Roxburg Dr., $214,000 763 Cindy Blair Way, $224,000 1948 Westmeath Pl., $234,000 3263 Roxburg Dr., $245,000 724 Cumberland Rd., $250,000 1912 Fort Harrods Dr., $270,000 3578 Rabbits Foot Trl., $391,737
1029 Monarch St., $100,700 2117 Maura Trce., $148,000 2032 Glade Ln., $159,000 3932 Pine Ridge Way, $168,750
3475 Lyon Dr., $170,000 2252 Stone Garden Ln., $215,000 4020 Palmetto Springs Dr., $225,000 4125 Palmetto Dr., $270,000 1561 Pine Needles Ln., $280,000 3360 Lyon Dr., $293,000 2204 Carrington Ct., $320,000 3369 Malone Dr., $332,000 2276 Chamblee Ln., $445,000 2204 Guilford Ln., $746,750 2201 Guilford Ln., $812,500
1272 Kennecott Way, $128,300 4233 Canterbury Green Way, $132,500 721 Woodhaven Pl., $148,000 2009 Huckleberry Cir., $150,000 2330 Harrods Pointe Trce., $150,000 3821 Landridge Dr., $155,000 3825 Mcgarry Dr., $156,000 576 Goldon Trophy Trl., $162,000 4153 Berryman Ct., $183,000 4313 Buckland Pl., $188,000 552 Newbury Way, $190,000 653 Waveland Museum Ln., $193,256
3728 Blue Bonnet Dr., $195,833 332 Kelli Rose Way, $217,000 2104 Stedman Dr., $242,000 2389 Dogwood Trace Blvd., $245,000 801 Tiffanie Ct., $294,900
1189 Mt Rushmore Way, $55,150 3209 Caddo Lake Ct., $89,150 1460 Deer Lake Cir., $92,000 1585 Springfield Dr., $100,000 3428 Featherston Dr., $102,900 3061 Dale Hollow Dr., $125,000 4241 Jasmine Rose Way, $129,000 3204 Hunters Point Dr., $129,000 810 Vermillion Peak Pass, $132,000 4504 Dothan Dr., $144,000 937 Darda Ct., $149,500 1124 Four Wynds Trl., $152,000 1817 Farmview Dr., $152,500 341 Atwood Dr., $175,500 365 Shoreside Dr., $187,500 512 Southpoint Dr., $190,000 400 Atwood Dr., $196,500 4214 Katherine Pl., $205,840
TOP-SELLING PROPERTY 2201 Guilford Ln. $812,500 4512 Alverstone Pl., $205,900 4509 Aligan Way, $208,000 3609 Hartland Parkside Ct., $227,113 4641 Windstar Way, $240,000 1043 Rockbridge Rd., $246,500
1032 Kiawah Dr., $253,000 4592 Longbridge Ln., $257,500 757 Rose Hurst Way, $310,000 4169 Heartwood Rd., $327,500 3885 Leighton Ln., $396,419
Recent home transactions in this magazine’s distribution area. Information obtained from the Fayette County Clerk’s Office in Oct. ’12.
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