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Dr. Allison H. Canavan, M.D. to Lexingt
Dr. Allison Canavan was raised in Fort Thomas, Kentucky, completed her Bachelor of Science in Biology and Psychology from the University of Kentucky. She then went on to receive her Medical Doctorate at the University of Kentucky and completed her residency in Obstetrics and Gynecology at the Indiana University School of Medicine.
Dr. Canavan relocated to Los Angeles, California where she practiced for 8 years as an OB/GYN at Cedars Sinai Medical Center in Beverly Hills. She received the honor of being selected as one of “LA’s Top Doctors” by the Los Angeles Magazine in 2020, 2021 & 2022.
Dr. Canavan is delighted to return to her home state and to begin caring for the women of central Kentucky.
Dr. Canavan currently lives in Lexington with her husband and their young children. In her free time, she enjoys Barre classes and riding her Peloton.
Hello Friends! When January rolls around, I feel the need to do whatever I can to “simplify” my life – especially in my home. How can I make things easier on myself at home after several weeks of holiday overload? Cleaning and organizing become my obsession as I pack away the decorations and redeﬁne my space. While I always advocate to shop local, I wanted to share some of my favorite home hacks from Amazon that help me get my house in order after the last of the Christmas ornaments have been put to rest until the end of the year. I bet many of these are also available at your favorite local hardware store, too!Fran Elsen, Editor-in-Chief of TOPS
For Keeping Those Rugs in Place: Home Tech Pro Rug Pad Grippers, $12.99
For Those Who Love a Clean Purse: Sauberkugel Purse Ball, $12.99
For the Grout-Cleaning Fanatic: Fugenial Grout Cleaner Brush, $13.89
We Love Our 4-Legged Friends, But:
Chom Chom Pet Hair Remover, $31.95
For the Hard-to-Reach Spaces: Shark Wandvac Handheld Rechargeable Vacuum, $89.99
Trying to predict what trends will be “in” or “out” can feel a bit like fortune telling. You look into the crystal ball of the coming seasons’ runways and try to note the patterns in the stars.
You also must look at what past trends have inﬂuenced the evolution of what’s hot and try to foresee what will still be cool. We’re sharing what we see in your style future, as well as tips to help you have good fashion fortune in the coming year...
Ru le Kerﬂu le
In: Ultra-feminine, larger-than-life styles with lots of rufﬂes and volume
Out: Bland prairie dresses and smocked waists
This trend really found its feet when dresses by online retailer Selkie began appearing on Instagram and TikTok feeds all over the world. Think huge rufﬂes, pastel prints, ballgown-inspired silhouettes and massive, huge, puffy sleeves. This anachronistic, princessy look has been embraced by designers all over the world.
This trend comes on the heels of our collective prarie dress phase. Many designers are choosing to bare a little more skin with the new season of rufﬂes. They’re also steering toward richer, more vibrant colors – and we’re here for it!
The comeback that none of us saw coming? Bubble hems! Balloon sleeves and full skirts have been on-trend for the last few seasons, and Y2K fashion is – for better or worse – deﬁnitely making a resurgence. Bubble hems are a wearable way to tap into that early 2000s style. And fortunately, designers are giving us some more updated, sleek takes on the old trend.
Worried that the rufﬂe trend will be a little too precious for your style? Look for shirts and dresses with rufﬂed trims or bishop sleeves to add volume, yet with more tailored, straight lines elsewhere to offer a more mature overall look.
In: Fringe and tassels
Out: Huge disco sequins and iridescent spangles... at least until the holiday season!
Designers are having lots of fun with this retro texture. From ﬂapper-inspired dresses to 70s boho moments, this trim gives your look lots of playful movement.
One of the most classic ways to wear fringe is on jackets. The moto-jacket moment from fall of last year will deﬁnitely be carried over into Spring/Summer 2023, but with new details like long fringe.
Designers are adding fringe to jackets and dresses in other interesting ways, such as huge shawl collars.
Stacked fringe hems and sleeves were all over the runways. This throwback to the 1920s offers so much drama to every step you take.
If this all feels like too much, never fear; designers are adding fringe and tassels to handbags and shoes. It’s an easy way to incorporate this texture into your look without overwhelming a more minimal style. Earrings and necklaces with dripping crystals also bring a touch of fringe to your look while amping up the glam!
In: Floor-length, pleated detail column dresses with power necklines
Out: Sheaths will always be a classic, but 2023 focuses more on columns and tube dresses
See the Greek inspiration? Lots of runways were channeling Big Goddess Energy –Versace’s was even called “A Goddess Gone Grunge.”
The biggest silhouette shakeup was probably the emergence of the column as a front-runner. The 90s trend of slip dresses is clearly inﬂuencing the bodygrazing shape, but the powerful necklines and shoulders are deﬁnitely new.
Column dresses aren’t the most forgiving. But that’s where the goddess gathering and pleating details come to the rescue! These offer a lot of visual interest without showing off everything that’s going on underneath.
Big earrings are the accessory of choice for this style. The triangular ones shown on the Badgley Mischka model mirror the pleating detail and angular shoulder – a micro trend to look out for this year.
In: All-out layering and dopamine dressing Out: Tiny blazers...aim for oversized or trenchcoat length
Layering is a stylist’s magic trick; you make something that is far more special than the sum of its parts. By adding a sweater over a dress, by throwing on a vest and a blazer or by piling on accessories, you are infusing your look with touches that make your style completely unique.
Not familiar with “dopamine dressing?” This was a concept that arose postpandemic. The idea is to wear clothes that you love – especially if it’s a little outlandish. You experience a release of dopamine when you wear something that just feels fun, and when others compliment the look? You get even more of a boost!
Layering lends itself to dopamine dressing because you can play with patterns and textures. It can also allow you to soften looks that may feel like a bit much – a neutral blazer can help tone down a hot pink jumpsuit, for instance. If your menswear-inspired look feels too severe, adding ﬂirty touches can leave you feeling more conﬁdent.
Layering also gives you the freedom to experiment with fashion micro-trends that you may not be entirely comfortable in. A sheer mesh midi dress can be covered up a bit by a lightweight trench coat.
Have these mini-trends on your radar as you navigate your 2023 wardrobe. These little details can help you stay ontrend without throwing out all of your jeans (and changing up your hair part), just because the kids on TikTok said so.
Designers love to play with the texture that lace offers a look. But in 2023, lace is used in new and interesting ways, from laser cut details to fabulously tailored lace shirts.
Stripes were everywhere on the runways, and we couldn’t be happier. Bold stripes always make for an eye-catching look.
Gothic glamor dominated the normally bright and cheery Spring/Summer 2023 runways. Think black lace, leather and strappy details.
One-shoulder dresses, asymmetric hemlines and slits to the Heavens! The looks were all about angular details.
Y2K will not be going away in 2023. Prepare yourself for mixed denim dresses, jumpsuits, trench coats and more.
As part of the Y2K renaissance, space-age metal fabrics are very on-trend. Fortunately, this is a 2000s-era throwback that is a lot of fun to incorporate into your look.
The corset top trend is here to stay for now. It adds structure to ﬁt and ﬂare styles. Slip dresses have made a resurgence, as well.
Designers paid a lot of attention to the pocket detailing on their looks. Suddenly, we’re welcoming back cargo pockets, if you can believe that.
That 90s/00s cusp means grunge is back. Look for destroyed hemlines, plaid, “un-fashion” looks and punk detailing.
The big headband trend doesn’t show any signs of stopping. We love that twisted and adorned headbands allow you to accessorize without committing to all day hat head. • Stella McCartney
Drake’s Makes National Headlines and Spreads Positivity Across the World!
As Drake’s Leestown prepared to open in November, the Drake’s team received a unique application. e applicant, Nash, stated he was looking for his rst job so he could save up money for an Xbox. e hiring manager called the number on the application, but it turned out Nash wasn’t quite old enough to work (he was only eight years old). Inspired by the young boy’s go-getter attitude, Drake’s Chief Operating O cer, Mark ornburg, invited him to the new restaurant’s orientation for a surprise.
A viral Facebook video led to stories on Good Morning America, The Today Show and countless news outlets across the nation and abroad.
Nash was awarded an honorary Drake’s uniform shirt and name tag, as well as his Xbox. What shocked him even more was the attention the story got! A viral Facebook video led to stories on Good Morning America , e Today Show and countless news outlets across the nation and abroad. Nash’s story has spread positivity all over the world!
with ATHLEISURE WEAR that provides FASHION with FUNCTION
The trend of athleisure wear has sky-rocketed this year and we anticipate it growing even more in the year 2023.
From top to bottom, the range of goanywhere, doanything options continue to be suitable for both exercise and everyday wear.FASHION
ONE - Scuba Oversized Half-Zip Hoodie, $118, Lululemon. TWO - Zephyr Reﬁned Tank, $69, Athleta.
THREE - Classic-Fit Cotton-Blend Tank Top, $48, Lululemon. FOUR - Oversized Boyfriend Garment-Dyed Tunic Sweatshirt for Women, $40, Old Navy. FIVE - Cozy Karma Asym Pullover, $108, Athleta.
SIX - English Ivy Quilted Funnel Neck Pullover, $98, Tuckernuck.
ONE - Reebok Classic Nylon Sneakers, $70, ASOS. TWO - Womens Multix Athletic Shoe, $80, Adidas.
THREE - Cloudrift Womens Sneakers, $150, On Running. FOUR - Cloudswift Mens Sneakers, $150, On Running.
FIVE - NMD_R1 Womens Shoe, $160, Adidas. SIX - Mens Clifton 8 Running Shoes, $150, HOKA.
SEVEN - Womens Clifton 8 Running Shoes, $140 HOKA. EIGHT - Womens Air Max SYSTM Shoes, $100, Nike.
Each year paint companies compile their predictions for the most popular interior color trends to keep your home refreshed.
For 2023 it’s all about selfexpression and adding vibrance to your home.
From the experts of Benjamin Moore, Valspar, Sherwin Williams and more, we’re here to share inspiration and go-to palettes to create a beautiful home in the new year.
Sometimes a room needs a little push out of the norm to bring new life and excitement to a home.
Use this vibrant hue on walls, trim or furniture to wrap a room in beautiful warmth.
“People are ready to bring color back into the home, taking a step outside their color comfort zones,” said Andrea Magno, color marketing and development director at Benjamin Moore.
Talk about a statement! This deep rosy pink with a touch of terracotta is a winning shade for any room of the home, even the exterior if you’re feeling bold.
Dunn-Edwards decided to add some spunk to the loved earthy tones with their 2023 color of the year, Terra Rosa.
For those who love a warm and inviting hue, you can’t go wrong with this one to add the perfect splash of comfort to your home.
Color Expert and Stylist, Sara McLean told Apartment Therapy, “pinks and blues will continue to be popular in 2023 and event into 2024, with rosy and terracotta tones being a recurring choice for kitchen cabinets, appliances, and veined stones like marble and granite.”
Shades of green are quickly becoming the new neutral as homeowners opt for comforting colors that aren’t the typical white and greige we all know and love.
For the DIY lovers, Krylon’s Spanish Moss spray paint is the perfect color to add a splash of sophisticated comfort to your home.
Add new accents to your home by updating furnishings and decor with this subtle, yet exciting hue.
“People have been drawn to nature-inspired and earthy tones the past couple years, and this is something that will continue into 2023 and beyond,” says Sue Wadden, director of color marketing at SherwinWilliams.
Redend Point is the perfect “neutral with a lil’ something” hue to add that cozy feeling to any room. It allows a subtle way to add a little color without going overboard and “in-your-face”.
As we talk about nods to nature continuing to be the theme in 2023, Glidden’s Vining Ivy is the perfect combination of blue and green to add the feeling of nature with a splash of luxury. This hue works well with both contemporary and classic home styles and is sure to create a cozy and tranquil setting for any room in your home.
For a subtle, yet modern coastal look, use shades like Vining Ivy on statement pieces like a kitchen island or your built-in mudroom to create a wow-factor while pairing neutral textures and hues around them.
The winter months are deﬁnitely the time of year we all love to (let’s be honest) stay inside and never leave our couch.
That’s right, it’s the season of all-thingscozy and comfortable. Whether it’s the perfect plush throw blanket or a new set of bed sheets to give your sanctuary a fresh start, we’ve compiled some of our favorite products to get your home nice and cozy in the new year.
top to bottom:
Luxe Core Sheet
Set in ‘Charcoal Gray’, $159
Signature Hemmed Sheet
Set in ‘Shore’ $258
• Boll & Branch
Flannel Core Sheet Set, $209
top to bottom:
Original Casper Pillow, $65
Cloud Pillow, $70
As we all know, pillows are meant to provide comfort and support for your head and neck while you sleep, however some pillows can offer additional health beneﬁts, like lavendar aromatherapy pillows and cooling pillows.
In the new year, invest in one that is going to do the right job for you and your health.
When we’re spending more of our nights and weekends at home, it’s always fun to enjoy cozy activities around the house like fun board games or stream that perfect rom-com. Here’s some suggestions to set the mood:
Tips and Tricks to Having Beautiful Winter SkinBY: ALLYSON MATTINGLY
Though winter brings about festive holidays and fun outdoor activities like ice skating and hitting the ski slopes, it also brings the dreaded cold weather and dry, cracked skin. Even if you prefer to stay indoors during the colder months (I know I do!), your skin can still be stripped of its natural oils, meaning you may need to add some TLC to your daily skincare routine. Combat dry winter skin and retain your skin’s moisturized glow all season long with our simple tips and tricks that anyone can do!
Start Your Day with SPF
Don’t be fooled by the cold weather, sunscreen is just as important in the winter as it is in the blistering heat of summer. While there is less UVB around in the winter months, the levels of UVA rays are still high enough to cause premature aging, so be sure to apply sunscreen all year long! UVB rays also stimulate vitamin D production, meaning if you aren’t getting your 30 minutes of sunshine each day, you may need to invest in a vitamin D3 supplement.
Lock in the Moisture
To help retain and seal moisture in your skin, use thick moisturizers that contain occlusives such as petrolatum and shea butter, humectants like hyaluronic acid, and ceramides. Applying moisturizer when your skin is still slightly damp will help lock in moisture while still allowing for your skin to breathe.
As for the rest of your body, using thick body creams rather than light, watery lotions can help keep your skin safe from drying out. Dermatologists recommend using creams that come packaged in a jar or tube, opposed to lotions pumped out of a bottle, as these formulas typically pack in more moisture.
Use a Gentle Cleanser
Typically the ﬁrst, and most important, step in your skin care routine, washing your face too aggressively or with a harsh cleanser can lead to acne and dry, disrupted skin. Opt for a gentle cleanser during the winter, like a cleansing balm or cream. If your skin feels tight after washing, your cleanser could be too harsh on your skin - instead, your skin should feel calm and hydrated. For those with dry or sensitive skin, look for cleansers that are fragrance free and labeled for sensitive skin, as they generally contain less drying ingredients and more moisturizing ones.
Don’t Forget the Lips
My least favorite thing about winter? Chapped lips! The skin on your lips is fairly thin and gets chapped with the snap of your ﬁnger, but carrying a good lip balm around with you can help you avoid the pain of dry lips. Personally, I have a purse lip balm, car lip balm, desk lip balm, bedside table lip balm, the list goes on. Not only does lip balm give an extra layer between your lips and the cold, but it also provides nutrients to keep your lips lusciously moisturized. And our best tip for nourished lips: STOP licking them!
Lower the Water Temperature
As someone who loves a good, relaxing bath after a long day, it’s hard to adjust your water temperature from scalding hot to a nice lukewarm. If winter weather doesn’t already dry your skin out enough, taking a long, steamy shower or bath will dry you out even further. Try taking shorter, lukewarm showers during the colder months, around 10 minutes. Plus, if you have colored hair, lukewarm water increases the longevity of your beautiful color. After your shower, while you’re still slightly damp, apply a body cream to lock in moisture and prevent dry, ﬂaky skin.
Invest in a Good Humidifier
You wouldn’t think it, but the comfy, cozy heat in your home can contribute to dry skin, pulling moisture from the air. A humidiﬁer can replenish the moisture in the air while keeping the humidity in your home at an optimal level, and ultimately, protect your skin from drying out. Use your humidiﬁer in rooms you spend the most time in, or run it overnight while you’re sleeping to wake up to moisturized skin. Before you leave the house, remember to apply a thick body cream to stay nourished throughout the day.
Health Trnds 2023
The best way to sum up what’s trending in wellness care in the coming year? “Do it your way!” The hottest trends are all focused on empowering you to decide what’s right for your unique needs. People are personalizing their healthcare routines more than ever. They’re also making time and in their lives to take care of themselves in a way that’s honestly refreshing! From wellness vacations to face yoga, green algae supplements to early dinner, there are seemingly limitless ways to help broaden your deﬁnition of wellness care. 2023 is all about deciding which trends are right for YOU!by: amanda harper
So many of us are struggling with the effects of aging and a sedentary lifestyle – even the most active among us aren’t immune to the problems that time at our desks can wreak. According to Pinterest, the hottest workout trends for 2023 are more centered on addressing particular physical mobility concerns. Think relaxing hip ﬂexors, combating the “desk hump” on your neck and improving knee mobility… all of these physical therapy-inspired movements are spiking on search engines.
Low-intensity activities like walking, yoga and mobility exercises are becoming a normal part of our ﬁtness routines. But more and more people are ﬁnding ways to incorporate this movement more intentionally throughout their days. While cardio will always be important, these low-intensity movement “snacks” mean you get in more overall activity – which can add up to even more beneﬁts than your usual trip to the gym! This means that wellness can be incredibly ﬂexible and integrated into your day rather than something you have to set aside time for; think standing desks, lunchtime strolls, “stretch breaks” and more trips to the water cooler.
Do Not Disturb
In the digital age, people have virtually limitless ways to contact one another – 24/7. More and more people are realizing that in order to maintain a healthy work-life balance, they need some time during the day when they’re not in touch. Phones have robust options for custom Do Not Disturb proﬁles, allowing you to choose which notiﬁcations, calls and texts you see immediately. This offers opportunities to time-block your responses, then get back to living your best life.
The formula is simple: set your treadmill to a 12% incline and try to sustain a pace of around 3MPH for 30 minutes.
This trend exploded when TikTok creator Lauren Giraldo shared her treadmill setup, garnering 12.7 MILLION views. One of the reasons it resonated with so many people? It’s a workout you can easily take with you anywhere you go, whether at home, in the gym or while visiting relatives.
Those suffering from tight calves and lower back pain should generally avoid such an incline, but it’s a fairly accessible challenge for most folks to work toward.
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Can making silly faces make you look younger? Maybe not, but exercising your facial muscles and massaging your skin does have real beauty beneﬁts! “Face yoga” stimulates the lymphatic system while toning facial muscles you might not ordinarily ﬂex in your day-to-day life. Studies have shown that daily facial exercise really can result in ﬁrmer skin, fuller upper lips and more toning in the lower cheek area. More than that, this practice can reduce stress, help with headaches and ease parts of your face that may hold tension – and potential wrinkles. It’s very convenient; many people who do face yoga practice it before getting out of bed in the morning or even sitting at their desks.
We’ve always known that vacations are absolutely essential to our overall mental health and well-being. We also know that American workers often let their vacation days go unused – even those who take theirs still end up working! 2022 was the year we ﬁnally acknowledged that the dangers of burnout are very real. In 2023, more people are using their vacation time more intentionally: enter the “wellcation.” Also known as wellness tourism, these trips are centered on wellness experiences that force you to really unplug from work. Think yoga retreats, group hikes, remote spas and digital detox retreats. By choosing a wellcation, you give yourself permission to ignore your inbox and truly unwind instead.
Does the idea of a wellcation sound appealing to you? Here are some of the top wellness destiations in the US:
• Crestone Mountain Zen Center – Crestone, Colorado
• The Barns at The Toutbeck – Amenia, New York
• Dunton Hot Springs – Dolores, Colorado
• Miraval Austin – Austin, Texas
• The Lodge at Woodloch – Hawley, Pennsylvania
• Golden Door – San Marcos, California
• The Omni Grove Park Inn – Asheville, North Carolina
• Hilton Head Health – Hilton Head, South Carolina
• 1440 Multiversity – Scotts Valley, California
• Skyterra Wellness Retreat – Lake Toxaway, North Carolina
• Sanctuary Resort Spa – Paradise Valley, Arizona
Wellness brands are tapping into tech’s potential to revolutionize our lives. From virtual trainers to 21st-century body monitoring, tech will continue to be a part of our ﬁtness gear in 2023. We’re even seeing virtual reality stationary bike rides, allowing you to immerse yourself in the French countryside, for example. It truly feels like the future is now!
Smart watches have more or less become a staple for many of us. Other wearable tech – such as rings and pendants – have been less popular, mostly because they offer more connectedness and options. That said, smart rings are gaining some traction among people who want to step away from their text messages and inboxes for a while.
For a while, the trends in ﬁt tech steered toward single items that could measure your progress over many different pieces of equipment. But inaccuracies in measurements were frustrating for a lot of users; ﬁtness trackers can’t necessarily tell the difference between a burpee and a deadlift! So 2023 is all about tailored tech designed to measure your progress and form more accurately.
At-home training really took off during the pandemic, and it shows no signs of slowing down. It’s the experience that has evolved! Video, biofeedback and pre-programmed workouts help simplify and streamline the experience. But it’s not just ﬁtness tech that has us buzzing. The potential for technology to help us improve our overall wellness is so exciting. Apps offer support for better sleep, mental health, diet and more.
If this has you thinking about digging that old FitBit out of a drawer, we encourage you to think about why it was so easy for you to take it off and forget about it in the ﬁrst place. Were the notiﬁcations annoying? Did it not provide the metrics you were hoping for? Did you really want an Apple Watch, but your partner bought a FitBit, and you just sorta went with it, even though you thought you were pretty clear that you wanted an Apple Watch, Todd? Whatever it was about the experience that disappointed you, it’s important to address that before you try again. New-gen ﬁtness watches (or other wearables!) may offer you the features your old tracker was lacking.
Tonal complete smart home gym with adaptive weight, form guidance and more ($3990 tonal.com)
Fiture Core interactive ﬁtness mirror with rep counting, pace tracking and form feedback ($1,495 ﬁture.com)
Oura Ring Gen3 with sleep insights, activity goals and ﬁtness readiness insights ($299+ ouraring.com)
Hydrow smart rowing machine ($2495 hydrow.com)
Apple Watch series 8 with “crash” emergency detection, enhanced Workout app and more ($399+ apple.com)
In Your Feels
The last few years have been focused on helping us see that mental health is the foundation upon which our entire well-being rests. Now that we’re ﬁnally acknowledging the importance of our mental and emotional health, we’re seeking new approaches to properly tending to our innermost selves. Pinterest reports huge increases in searches for alternative mental health self-care techniques like journaling, writing therapy and music therapy. The goal: feel your feelings and process them in your own way!
Writing down your thoughts and feelings about personal experiences is nothing new. But very few people consistently keep up this habit. Those that do often keep a diary – that is, writing down the events of the day, focusing on facts over feelings – rather than taking the time to record and reﬂect on the emotional side of our days. Therapeutic journaling encourages you to think about how you felt during certain experiences, as well as to delve into what you think led to that emotional response.
Starting seems easy enough – just buy a journal or open up a Google Document and go to town. But in reality, a blank page can feel overwhelming. Some people enjoy journals that come with prompts. Others like bullet journals that give their work a structure and some creative expression.
Let me set your mind at ease right now: you do not have to be an artist to practice art therapy. The point of art therapy isn’t to make good art, but rather to express yourself, process your emotions and/or give yourself a tangible task to help you regulate your emotions.
It’s really important to do a little research into art therapy before starting your journey. This will help you better understand your goals, as well as provide you some activities that will be most effective.
We all know that what we listen to greatly affects our mood – just take a look at your workout playlist or what you listen to when you’re going through a breakup. Music therapy encourages you to experience or even create music that aligns with the emotions you are processing or the feelings you want to experience.
Group ﬁtness classes have always been on-trend, but more than ever, people are seeking community and togetherness in their workouts. We haven’t forgotten the perks of one-onone training; more classes are switching to a hybrid format that offers the beneﬁts of personalized attention inside a group setting. Still others are utilizing technology to bring that sense of community and care, using newsletters and virtual classes to add more content and connectedness.
With the rise of Intermittent Fasting and awareness of biorhythms, more and more people are having dinner earlier than ever – and the practice has very real health beneﬁts. Doing so allows you plenty of time to digest, setting you up for a more restful night of sleep. Research tells us that people who eat earlier beneﬁt from better overall heart health. Some studies have shown that keeping all of your meals within a 10-hour window can improve blood sugar and cholesterol levels.
Some people worry that they’ll end up with midnight munchies if they wrap up dinner before 6pm; if you’re a snacker, the key is to keep sensible snacks on hand so you don’t end up turning your bed into a giant charcuterie board. (Unless you have blood sugar concerns, avoid any snacking in the two to three hours before bed.)
But research actually suggests that this won’t be a problem once you adjust to the switch; in one study, people who ate the same meals on a later schedule felt hungrier throughout the day than the people who ate earlier. Those same study participants seemed to burn calories more slowly and their fat tissue stored more calories. Food for thought!
We’re saying goodbye to lackluster non-alcoholic drink options in the New Year. Whether you’re choosing to abstain from alcohol or you simply want a more delicious alternative to water, you deserve a drink with some pizazz! Fortunately, bartenders are getting on board. More exciting non-alcoholic drink options are hitting menus everywhere.
In recent years, beverage companies have worked on non-alcoholic drinks and mixers that mimic the taste of traditional spirits, making a Manhattan or Moscow Mule mocktail possible.
Here are some fun mocktail recipes you can try at your own bar!
Recipe & photo courtesy of Everyday Kitchen, Louisville, Ky.
1 ounce butternut squash simple syrup
1 ounce grapefruit juice
1/4 ounce lime juice
2 sage leaves
Top with soda water
Add all ingredients to small rocks glass and shake well. Garnish with dehydrated lime.
MELLOW MY MAN
Recipe courtesy Katie Tobin, bar manager of The Aquifer at New Riff Distilling | photo courtesy New Riff Distilling
2 ounces carrot juice
1 ounces beet simple syrup
.5 ounces lime juice
Add carrot juice, beet simple syrup, lime juice and ice to a cocktail shaker. Shake then double-strain into a highball glass with fresh ice. Top with soda and garnish with fresh berries on a skewer.
* Beet simple syrup: Combine 1 cup sugar, ½ cup beet juice, ½ cup water in a pot and heat until sugar is completely dissolved. Cool and store refrigerated.
Recipe courtesy of Miranda Densford, beverage director at Barn8 Restaurant and Bourbon Bar, Goshen, Ky. | photo courtesy of Ryan Mahoney / Hermitage Farm
2 ounces NKD LDY Gin
1 ounce lemon juice
3/4 ounce foraged fortiﬁed wine syrup** 4 dashes Scrappy’s Black Lemon Bitters
Combine all ingredients in a shaker. Shake to chill and dilute and double strain into rocks glass with KY Straight Ice.
**Infuse Chianti Classico with foraged botanicals from Hermitage Farm for one month. Strain solids and cook wine at a simmer for 10 minutes until alcohol is cooked out. Add sugar and cook until dissolved.
HOT BUTTERED RUM MOCKTAIL
Recipe courtesy Heather Wibbels, Bourbon Women managing director and author of “Bourbon is My Comfort Food” | photo courtesy Heather Wibbel
2 tablespoons hot buttered rum mix* 1 ounces salted caramel syrup the kind for coffee, not ice cream
1/2 tsp rum extract a drop or two of almond extract
8-10 ounces hot apple cider
*Mix: 1 stick butter (room temp.) ½ cup brown sugar 1.5 tsp cinnamon
½ tsp ground nutmeg ½ tsp ground ginger 1.5 tsp vanilla
For the hot buttered rum mix, cream all the ingredients together with a mixer or mix well by hand. This can be done in advance and refrigerated. For the drink, add butter mix, steaming apple cider, salted caramel and extracts to a warmed heat-proof mug. Stir until the butter has melted and everything is combined. Garnish: whipped cream, cinnamon stick, salted caramel drizzle •
Bm NEW YOU in th NEW EA!
As we ring in the new year, we ﬁnd ourselves making goals, resolutions, and plans, most of which involve taking better care of ourselves. The desire to feel and look better extends to many areas of our lives, not the least of which is our face. Your face is the business card you present to the world, it’s a big part of the impression you leave, and if you’re not conﬁdent with the face you’re putting forward, it can affect every level of self-esteem. However, it’s difﬁcult to know where to begin. There’s no shortage of skin care products or unsolicited advice from nonprofessionals. The purchase of skin care products can be one of the most confusing and overwhelming situations to navigate. That’s why we’re here, providing simple tips and knowledge from some of the licensed professionals at Fizz Facial Bar, so you can start your new year with direction on your skin goals!
What are ways someone can care for their skin that doesn’t involve the purchase of skin care products?
One - Diet and water intake play a huge role in skin health. For example, foods that are spicy or high in sugar may lead to breakouts and inﬂammation. Two - Change or wash your pillowcases twice a week. Dirt, oil, and microorganisms come into contact with your face to clog pores and stimulate irritation which may lead to blemishes and premature aging.Edomoni, Fizz Nicholasville
What’s a tip you would give someone who is just beginning their skin care journey?
Stay consistent! Having a routine will change your life. Leaving notes on my mirror encouraged me to be more aware of my skin and take the time to do so. - Kayla, Fizz Georgetown
What’s the simplest change someone can make to begin caring for their skin?
Commit to using sunscreen. Protecting our skin from the sun and other environmental factors is more crucial than we realize. Sunscreen not only helps protect against skin cancer and harsh burns but also plays a huge role in slowing premature aging. Pigmentation issues, inﬂammation, and redness are also better controlled with the use of sunscreen.Maryam, Fizz Nicholasville
What’s one of the biggest myths about skin care?
Squeaky clean skin after cleansing ensures clean skin.
FALSE! Skin that feels tight after cleansing leads to dry and/or dehydrated skin. If your skin feels tight or dry after cleansing, chances are the skin’s barrier is being stripped of the oils it needs to keep your skin healthy and glowing. This can lead to premature aging and also cause an overproduction of oil, which can clog pores and lead to breakouts. - Danielle, Fizz Nicholasville
What reason(s) have you seen routines or products not work for someone?
The number one reason - products will not work if you don’t. Remember the 80/20 rule. 80% of the time it’s up to you - you must put in the work at home to be consistent with an effective routine in order to achieve your skin goals. 20% is facials and treatments with a professional. Secondly, it’s important to customize a routine not only based on skin concerns but lifestyle as well. You should have a routine that ﬁts into your day as seamlessly as possible. - Brooke, Fizz Lexington
Can someone be using too many products?
Yes, there is such a thing as too many skin care products. Find what works best for you, focus on your goals, and listen to your licensed skin professional. - Jane, Fizz Nicholasville
What is the single most important skin care product and why?
SPF! You cannot correct if you don’t protect! Exfoliation and brightening take on major roles in the correction of acne, pigmentation, and aging, but if you do not protect your skin from damaging UV rays on a daily basis, you will do more harm than good. Use a daily SPF of at least 30. - Allison, Fizz KY Region
Is there really a difference between over-the-counter products and professional products?
Deﬁnitely! The formulations in professional products are far more advanced and concentrated versus what you’re able to get over the counter, meaning they will last longer and provide real results. Professional products also go through testing and studies to prove their claims and efﬁcacy to guarantee they will work. The best thing about professional-grade skincare is that it’s only available to licensed professionals who can personalize a routine unique to each person’s needs and goals. - Destani, Fizz Georgetown
Why is it important to ignore skincare trends on social media?
Social media skincare trends can be harmful or damaging to your skin. Skin care is not one size ﬁts all. Everyone’s skin is different so it’s important to get your advice from a licensed and trained professional in the skin care industry. - Victoria, Fizz Lexington
What is a common misconception about seeing a licensed skin professional?
That we’re just here for relaxation. We’re also here to treat and correct! We produce effective, corrective facials. We provide customized treatment plans along with healthy skin practices to help you reach your skin goals.Madison, Fizz Georgetown
Why is it important to seek the guidance of a licensed skin care professional?
Professionals can educate you on your skin type and direct you to a customized routine with professionalgrade products that address your skin concerns.Rachel, Fizz Nicholasville
What should people know about how licensed professionals approach skin are routines and recommendations?
A: Licensed professionals consider all aspects of your day-to-day life. Are you wearing a mask all day? Are you outside most of your day? Etc. We really want the best routine for your skin and a routine that works well for you! - Hannah, Fizz Lexington
LEXINGTON CULINARY PROSPHOTOS TAKEN BY: MARK MAHAN
We all have our favorite go to eateries depending on our mood. At TOPS, we use any occasion to feed our feelings both happy and sad. These highlighted chefs and culinary teams are sure to treat you with delicious eats no matter the day or occasion.
Meet the team at
JEFF RUBY’S STEAKHOUSE
TELL US A BIT ABOUT YOUR RESTAURANT/BAR AND WHAT MAKES YOU SPECIAL:
We got our start in Cincinnati in 1981 when Jeff Ruby opened The Precinct and since then, we’ve grown to 7 total upscale restaurants. Jeff Ruby’s Steakhouse is known for our nationally-acclaimed USDA Prime Steaks, Seafood, Sushi, and Impeccable Service, and has quickly become a Lexington icon. There is a common thread that runs through everything we do - a commitment to excellence that is The Jeff Ruby Experience.
WHAT IS YOUR FAVORITE DISH/DRINK ON THE MENU:
Our Cowboy Steak and Ruby Sushi Roll. The steak has always been a staple on our menu, a beautiful 22oz 70-day, dry-aged, bonein ribeye. The Ruby Roll is the deﬁnition of harmony - we combine our signature seared ﬁlet with tempura lobster to create a unique and phenomenal specialty roll. It’s sushi done the Jeff Ruby way.
HOW DOES YOUR RESTAURANT GET INVOLVED WITHIN THE SURROUNDING COMMUNITIES?
At Jeff Ruby’s Steakhouse, we treat our guests like royalty. Our organization’s Culture of Caring is also dedicated to taking that same compassion, kindness and hospitality out into our communities whenever possible. In addition to the Jeff Ruby Foundation, whose mission is to eradicate childhood poverty and improve the foster care system, we stay involved with our communities and take action when needed.
101 WEST VINE STREET, LEXINGTON, KY 40507 859-554-7000 | JEFFRUBY.COM
GARRETT COATS AND CHEF PHILIP CRONIN
Meet the team at VIORIKA KOPETS AND ERALINA KOPETS
BREVEDE COFFEE CO.
TELL US A BIT ABOUT YOUR RESTAURANT:
We’re a European Coffeehouse that was ﬁrst launched as a Mobile Coffee Bar in 2019 serving local events and weddings while building out our Brick and Mortar. The challenge of COVID, only encouraged us to dig deeper, go bigger and press on.
From the beginning, our model has always been, “coffee by day, events by night”. I designed our space with elegant ﬂare so you can throw a party with little effort. Continuing to grow, we opened our doors at our second location in the heart of Chevy Chase this past December. I absolutely loved ﬂipping the Historic Saltbox home into a coffeeshop highlighting its’ old charm and marrying it with contemporary style.
WHAT MAKES YOUR RESTAURANT SPECIAL:
Our European roots and culture is deeply rooted in every layer of our Coffeehouses. From the quality in a cup, coffee-forward approach, European Baked goods and the aesthetic of our spaces. We focus on creating destination coffeeshops.
WHAT IS YOUR FAVORITE DISH/DRINK?
I love our Cappuccino, Cubano, and the Miel and Chai.. oh and did I mention our cakes? ‘Favorite’ can come in multiples, right?
WHAT INSPIRES YOU CULINARILY?
As an artist, I’m passionate about hands on experiences. Watching my creativity come to life where it cultivates a warm and inviting experience for others, in turn inspires me to keep creating and innovating. Not just in food and drink, but also in our gift shop, where our products fund many non-proﬁt organizations locally and oversees.
1170 MANCHESTER STREET, #110, LEXINGTON, KY 40508 859 E HIGH ST, LEXINGTON, KY 40502 502-208-9956 | BREVEDECOFFEE.COM
the chef at
CASTLE FARM AT THE KENTUCKY CASTLE Meet
TELL US A BIT ABOUT YOUR RESTAURANT AND WHAT MAKES YOU SPECIAL:
The Kentucky Castle is more than 100 acres with up to 18 beautiful guest accommodations. Our restaurant, Castle Farm, is a true farm-to-table dining experience sourcing local and property grown ingredients to create amazing meals. Our restaurant is special because we have the beneﬁt of serving local and property grown food in such beautiful surroundings. Eating at Castle Farm is a truly amazing experience.
WHAT IS YOUR FAVORITE DISH/DRINK ON THE MENU:
Our favorite dish has to be the Stone Cross Farm Bone-In Pork Chop. You can’t go wrong with this delicious entree.
WHAT INSPIRES YOU IN THE KITCHEN?
I deﬁnitely get my inspiration from when I get the opportunity to travel and eat all of the delicious foods around the world.
TELL US A LITTLE ABOUT HOW YOU GOT INVOLVED IN THE HOSPITALITY INDUSTRY?
I grew up cooking next to my great grandmother in her kitchen and have loved cooking ever since. After I ﬁnished culinary school, I strived to work in kitchens that tried to surprise guests with their creative menu items. I’m so lucky I get to do that at The Kentucky Castle.
230 PISGAH PIKE, VERSAILLES, KY 40383 859-256-0322 | THEKENTUCKYCASTLE.COM
Meet the owner of
CARSON’S FOOD & DRINK
what makes carson’s different?
Consistency. You know what to expect the moment you walk through our doors. Great food and drinks (always) in our warm and inviting atmosphere certainly helps, but what makes us truly different is the dedication of our entire team. They are what makes us stand out, no question!!
What do you attribute to your success?
It’s starts with a lot of passion for the industry itself and hospitality. Then ﬁnding great people, showing them your love for what you do, setting them up for success, and letting them take the reins. We would not be Carson’s without our people.
when did you know you wanted to own a restaurant?
My Mom and I used to cook side by side my entire childhood. And when I was 5, I told my mom that I wanted to open my own restaurant, and Mom was immediately supportive. Thank you mom. I made it. We made it.
a carson’s secret?
Want to know the secret to our famous Sweet & Spicy Ribs? We ﬂash fry, coat em’ with our Sriracha Bourbon BBQ sauce, and THEN bake them! Fall off the bone delicious, every time!”
362 E MAIN ST, LEXINGTON, KY 40507 859-309-3039 | CARSONSFOODANDDRINK.COM
TELL US A BIT ABOUT YOUR RESTAURANT:
It is a Ouita Michel restaurant located in the Summit. The focus of the restaurant is that of locally grown produce and protein. We strive to show what this area of Kentucky has to offer in simple yet creative ways through our menu. Reﬁned Appalachian cuisine is what we strive for so it should both challenge the diner yet be very familiar as well.
WHAT MAKES YOUR RESTAURANT SPECIAL?
What sets us apart is the team that strives to give the best experience possible. I believe we have one of the strongest teams in Lexington that wants to embrace the heritage that is this area and show off what we are capable of! Our farmers and produce are some of the best in the state and getting the opportunity to work with all of this is what gives us a humble respect for both the area and our craft.
WHAT IS YOUR FAVORITE DISH ON THE MENU?
The braised collard greens is probably my favorite. It is such a simple thing but when done right can be truly memorable!
WHAT INSPIRES YOU CULINARILY?
The farmers and people that work endlessly to provide quality produce and meat. Getting to work with the hands that produce all of this helps to keep us humbled and grateful to be apart of this culinary experience.
110 SUMMIT AT FRITZ FARM #140, LEXINGTON, KY 50517 859-469-8234 | HONEYWOODRESTAURANT.COM
HONEYWOOD Meet the chef at CODY DEROSETT
Meet the chef at
RODNEY’S ON BROADWAY
TELL US A BIT ABOUT YOUR RESTAURANT:
We are located in a newly renovated, historic home built in 1840. We offer chef driven cuisine that is centered around prime beef and the freshest seafood. Our mission is to deliver timeless comfort in an elegant setting.
WHAT MAKES YOUR RESTAURANT SPECIAL?
The location alone is worth coming in for. The historic home is exquisitely preserved. We take pride in our service and we work as a family. Me and my wife, Elizabeth Johnson, treat this as our home and everyone who enters is a guest; a special guest. We are situated in the heart of historic downtown Georgetown where bourbon was invented by Elijah Craig. Our clientele comes from all over the country and much of our business is driven by the horse industry.
WHAT IS YOUR FAVORITE DISH/DRINK ON THE MENU:
My favorite entrees are the free range Australian Lamb Chops and the Sea Horses (prosciutto wrapped, jumbo diver scallops). My favorite drink on the menu is the Bluegrass Jackass.
WHAT INSPIRES YOU CULINARILY?
My initial inspiration in the culinary arts was restauranteur Stanley Demos at The Coachhouse Restaurant in Lexington KY. It was there, from a young age, that I fell in love with cooking. I’m both inspired by his beginnings and his current clientele.
222 N BROADWAY, GEORGETOWN KY 40324 502-868-7637 | RODNEYSONBROADWAY.COM
Recently, Carson’s had a wonderful opportunity to take part in a private barrel selection process at Castle & Key. So naturally, we invited our good friends at TOPS to help tell you more about this process and why it’s so special to take part in this experience!
“He in Ktucky, bob goes hd-in-hd with gre restat expices,”
Here in Kentucky, bourbon goes hand-in-hand with great restaurant experiences; and being able to select your own private barrel allows restaurateurs to take full control of the ﬂavor and nuances we’re looking for. The process of selecting a private barrel is guided by the importance of a single choice; Bourbon or Rye?
From this, many more questions arise; Is what we’re selecting more appropriate for sipping and enjoying on the rocks? Or is it more for mixing into a cocktail?
All of these questions arise because of the distinct ﬂavor differences between Bourbons and Ryes. Ryes are much more spice-forward and tend to show up more prominently in anything they’re mixed into. So, as you’re choosing, you have to decide what kind of cocktails you’re aiming for and what signature ﬂavor best represents who you are as a restaurant and/or bar.
At Carson’s we dabble in both Bourbons and Ryes equally and play each to their strength across our diverse drink menu. We are always searching, tasting, and deciding with cocktails in mind; searching for those smokey and/or charred vanilla ﬂavors that bring out the best in our Old-Fashioneds, Manhattans, and other bourbon/rye-forward cocktails.
And while the process is certaintly fun, tasting, exploring, and deciding on these ﬂavor proﬁles with friends is where the real memories are made.
Touring the distillery and learning everything from the intricate details of the distilling process, to the rotating of the rickhouse, to watching product be bottled, is just that much more enjoyable with friends to laugh and enjoy it with.
The folks at Castle & Key give some of the best tours in the business and their private selection process continues that legacy of excellence.
The process at Castle & Key for picking a barrel is a little different from others. We were presented with 3 to 4 different barrels that they had already crafted using the keen tastes and knowledge of their master distillers. The ﬁrst step is to taste them as they are, directly from the barrel (known as barrel proof), and then mix them with water to bring the proof down to get an idea of exactly what those products will taste like once ﬁnished and bottled.
Then, the real fun begins: discussing ﬂavor proﬁles, tasting notes, the emotion and experience felt when drinking it for the ﬁrst time and how might this product mix into a cocktail. Deliberation often goes on for several minutes, back and forth discussing everyone’s opinions before ﬁnally settling on that ﬁnal perfect barrel. We are truly thankful to our friends at TOPS for joining us, and for the ﬁne people at Castle & Key; those who maintain such lovely grounds, while breathing new life into historic architecture and keeping the spirit of Kentucky Bourbon and Rye alive with an unparalleled product. We are lucky to be able to partner in this way and to serve smiles with their product in our restaurant every day.
Our Castle & Key barrel pick “Carson Lane” is available at Carson’s in cocktails or by itself and is purchasable for retail in our restaurant as well. Come in and get yourself a bottle!
From the ge to your tle, the surpsing story of Jim Bryt d...
HONK’S PIMIENTO CHEESE
Jim Bryant:I am a native of Lexington, I grew up in Chevy Chase right across the street from Christ the King Catholic church, which may answer why I am one of 12 kids. I am the 6th born but 1st boy. Mom and dad were so excited to ﬁnally have a boy they had 6 more children. There are 7 girls, 5 boys and all born in 14 years. We lived in a small creek stone house where all 5 boys slept in one room, 3 girls in a room, the 4 oldest girls had a room, while mom and dad used the den as their bedroom. 14 people and only 2 small bathrooms made for chaos most every day. Mom and dad were both very good cooks, and I remember being amazed at the amounts of food and different ways to prepare the food, which was always totally consumed by us. One of dad’s pans was so large, our youngest brother
Johnny at the age of 2 slid it outside, ﬁlled it with water, and got in. They basically ran a restaurant just for us, which is one of the reasons I enjoyed cooking and trying new dishes today.
We made a lot of pimiento cheese growing up and mom would look for someone to grate the cheese. This was one of her “little fun jobs” she was so famous for coming up with. Most of her “little fun jobs” were anything but fun so I would grin and grate the cheese if possible. Also, if you grated the cheese, you would get the ﬁrst sandwich. This might be why I have always enjoyed pimiento cheese and making it – the ﬁrst sandwich is the best.
Over the years I’ve tweaked mom’s recipe with different cheeses and some additional ingredients, but I’ve always
grated the cheese because of the texture and creamier taste. For over 40 years now, we’ve been going to Lake Cumberland and year after year, I’ve been told to make the pimiento cheese for sandwiches on the boat. Sometimes I could get help but when I asked if anyone wanted a “little fun job,” most people ran. I think I’ve worn out mom’s favorite saying over the years
Now, fast forward to last year after we opened a second Fleet Doc auto repair shop in Richmond, KY that just so happened to have a very big kitchen and gave me the wild idea to make my pimiento cheese commercially. This seemed like a no brainer except I had no true commercial kitchen experience, no commercial kitchen equipment, nothing plumbed properly, and no permit. This was a wake up call but being stubborn I decided to make a post on Facebook August 11, 2021 to see who might want to try my Pimiento Cheese, which I call Honk’s Pimiento Cheese (my name as a grandparent). In 3 hours, I had 101 orders, so other than the panic to make a massive amount of pimiento cheese, I thought this wild idea may not be so wild. The next challenge was making a massive amount and keeping the taste the same. This was the easiest challenge I had; I was able to deliver all the orders in a few days with great feedback on the taste. What happened next was a unique turn of events that created our company Honk’s Cheese, LLC
I told my wife, Cathy, I wanted to turn the Richmond kitchen into a commercial kitchen and start selling pimiento cheese. Cathy was very precise with her words in letting me know we would not be going into debt to make cheese, especially right when she was retiring from her job. I totally understood every word she expressed! The next day I went to my watering hole, The Brick Oven, to have a beer with my friends. I just happened to be sitting next to Jay Harris, owner of Puccini’s Pizza Pasta in Lexington, who knows the commercial kitchen business. I told him my business idea and Cathy’s reasons why we would not be doing this. We drank another beer and Jay told me he just closed one of his pizza locations and had all the equipment I needed at a very low price. We both thought this could be
a win-win situation, so the next day I met Jay at his location to look at the equipment. Instead of just purchasing the equipment, I threw out the option of partnering up with Jay to make cheese and if it didn’t work out, he would have plenty of time to sell his equipment. Jay instantly agreed.
Now, we had a kitchen with no rent and equipment at no cost. I went back to my wife with a plan with zero out of pocket expense and she gave me a cautious blessing to proceed. Dave Sweetall, a longtime friend, was my next call to see if he would be interested in partnering with Jay and I which culminated with a meeting back at The Brick Oven over a beer and a partnership between all three of us. Dave’s expertise is advertising and promotional products, which I felt was really important to grow the name. It ended up taking 7 months to get through the plumbing issues and permiting phase before we made our ﬁrst ofﬁcial batch of Honk’s Pimiento Cheese on April 13, 2022, and began selling it at Critchﬁeld’s Family Market April 17th.
Since our ﬁrst production, DeAnne Elmore with the Kentucky Department of Agriculture has been instrumental ﬁnding us Kentucky products to use in our cheese, so now we are a true Kentucky Farm Impact product. Deanne has also put us in direct contact with buyers and a co-packer to grow our production to the next level. The quality and ﬂavor of our Pimiento Cheese is a direct result of our relationship with the Kentucky Department of Agriculture.
Honk’s is currently being sold in many of the Liquor Barns across the state, Critchﬁeld Family Market, Local’s Food Pub in Frankfort, Country View Market in Trenton, KY and soon to be more locations as our little venture grows. Our mission is to put a smile on the face of everyone that tastes Honk’s Pimiento Cheese.
What sets us apart from our competition is our unique ﬂavor, the quality of products we use, how it is processed, and the fact that we are the only commercial pimiento cheese with true Kentucky Farm impact, which means more than 50% of our ingredients come directly from Kentucky farms.
by susan neil, csw, csws
Winter is a great time to enjoy cozy meals with friends and family, and a good wine pairing can enhance the experience. Here are some simple suggestions!
A dry sparkling wine such as Champagne, Crémant or Cava will go with almost anything, especially appetizers.
The adage “like goes with like” does have some truth; white meat or ﬁsh will usually taste better with a lighter wine. A dry, crisp white such as unoaked Chardonnay, Sauvignon Blanc or Albariño will enhance shellﬁsh and white ﬁsh – try Chablis, Sancerre, Bordeaux Blanc and most Italian whites. Pinot Noir compliments salmon, tuna and lighter meats.
Red meats and game go well with full-bodied red wines like Bordeaux blends, Cabernet, Syrah, Rioja and Brunello di Montalcino. The tannins in the wine and fat in the meat interact to make both taste better.
Spicy foods like jambalaya need a less tannic wine, such as a fruity Côte du Rhone, Grenache/Garnacha or Beaujolais. The tannins can make spicy food taste hotter and the wine bitter. A little sweetness can enhance spicy foods; Riesling and Gewürtztraminer pair well with spicy Asian dishes and curries.
“What grows together goes together” is another wine
pairing cliché that is true. Tomato sauces go well with the high acidity of Sangiovese; try Chianti or a Tuscan red blend. Dishes with mushrooms or trufﬂes pair beautifully with an earthy Pinot Noir from Oregon or Burgundy, as do Nebbiolos from Barolo and Barbaresco.
Sweet wines taste better with dishes that are less sweet than the wine. Sauternes and Tokaji pair well with cheesecake, crème brûlée, and panettone, as well as blue cheeses and fruit. A sweet wine with a sweet dessert will just taste too sweet, though Port and PX sherry can work with dark chocolate or ice cream.
Serving tips: all wine tastes better at 60°F or less. I recommend putting reds in the refrigerator for 15 minutes. Champagne is ﬁne straight from the refrigerator, but fullbodied whites should be little warmer or you miss aromas and ﬂavors; taking it out 15 min before serving will usually help. In general, the lighter the wine the cooler it can be. Only ﬁll glasses 1/3 full so that the aromas have room to diffuse; swirling increases the aromas. Champagne can be served in any wine glass; the bubbles last longer in a ﬂute, but the aromatics are better in a regular wine glass or coupe. Cheers!
4 boneless, skinless chicken breasts
1 c. freshly grated parmesan cheese
1 c. mayo
1 tsp. garlic powder
1 1/2 tsp. seasoning salt
1/2 tsp. pepper
Mix mayo and seasonings together.
Spread over chicken in baking dish. Bake at 375 for 45 minutes.
From TOPS Staff: Jennifer Baker
Jennifer’s Easy Melt-in-Your-Mouth Chicken Chicken n’ Dumplins
1/4 c. all-purpose ﬂour
1/2 tsp. salt
1/2 tsp. black pepper
3 lbs. chicken, cut up
2 T. oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 cloves garlic, minced
6 c. chicken stock
2 bay leaves
1 1/3 c. all-purpose ﬂour
2 tsp. baking powder
3/4 tsp. salt
1/4 tsp. black pepper
2/3 c. milk
1 T butter, melted
1/2 c. heavy cream
2 tsp. parsley, minced
2 tsp. thyme, minced
In a bowl, mix lour, salt and pepper. Dredge each piece of chicken, shaking off excess. (Add more ﬂour, if needed to coat all chicken on all sides.)
Warm oil over medium-high heat in your 6-quart stockpot. Brown chicken in batches on all sides and remove to a paper-towel lined plate to drain.
In the stock pot, add onion, carrots and celery. Cook until onion is tender, about 6 minutes. Add garlic and cook an additional minute. Using a whisk, stir in ﬂour.
Add stock in roughly 1-cup pours, stirring well between each pour. Add bay leaves. (Feel free to wrap bay leaves in cheesecloth or put in an herb strainer to ﬁnd and remove these more easily later on.)
Return chicken to pot and bring to a boil. Reduce heat and cover; simmer for 20 minutes or until chicken is cooked through.
Remove chicken from stockpot. Discard skin and bones. Shred meat and return to soup.
While that returns to a simmer, prepare dumplings. In a bowl, whisk together ﬂour, baking powder, salt and pepper.
In a separate bowl, mixed together milk and butter. Add to dry mixture, mixing until just combined. Dumplings will be sticky. Drop by tablespoonful into simmering soup, allowing at least a few seconds between each drop. Reduce heat, cover pot and allow dumplings to cook for 15 minutes.
Gently stir in cream, parsley and thyme. Season to taste.
Adapted from Taste of Home
1 T olive oil
3 onions, chopped
1 tsp. Italian seasoning
2 tsp. salt
1 tsp. pepper
3 T Worcestershire sauce
1/3 c. milk
1 T tomato paste
2 1/2 lbs. lean ground beef
1/2 c. bread crumbs
2 eggs, beaten ketchup
Preheat oven to 325°F.
In a sauté pan over medium heat, warm olive oil. Add onions, Italian seasoning, salt and pepper; cook until onions are translucent. Remove from heat. Mix in Worcestershire sauce, milk and tomato paste. Set aside to cool slightly. Line a baking pan with parchment paper.
In a large bowl, combine meat, bread crumbs, eggs and the onion mixture. Work lightly with a fork; mashing or overmixing will result in dense, tough meatloaf. Turn the mixture onto the baking pan. Gently shape into a loaf. Spread ketchup on top. Bake until internal temperature reaches 160°F, about an hour.
Notes: You want a leaner beef, at least 85%; beef with a higher fat content will struggle to hold its shape.
A lot of recipes suggest fancier glazes. But we’re here to say it; you can’t beat Heinz ketchup. It caramelizes beautifully in the oven and adds that homey sweetness that makes this a true comfort food.
Adapted from Food Network
Appalachian Soup Beans
1 lb. dried pinto beans
bacon or ham
1 large onion, chopped
Pour beans into a large bowl and cover with water. Let soak overnight. Drain.
Cook your bacon or ham in the bottom of a large sauce pan, adding rendered bacon fat, if necessary. Transfer to a paper towel to drain.
Saute onion until tender in same pan, coating with the fat.
Stir in your beans. Cover with water or chicken stock to 1
inch. Bring to a boil then reduce heat. Half-cover the pot and cook for an hour.
Stir in your meat. Season to taste with salt, pepper or hot sauce. Serve with cornbread and sliced raw onion.
Note: Soup beans are very much a “make do” recipe. You’re welcome to add in additional seasonings, like bay leaves or garlic. If you’ve got a ham bone or ham hock, it’s certainly welcome to join the party. If you’d like to put cooked collard greens in your ﬁnished bowl, that’d be mighty tasty!
If you feel like your soup beans are a little thin, trust that it will thicken up as you reheat it. In the meantime, add crumbled cornbread to the bowl for an authentic Appalachian bite.
J. Render’s Sweet Jalapeño Cornbread
1 c. butter, melted (2 sticks)
1 1/3 c. sugar
4 large eggs
2 c. buttermilk
1 tsp. baking soda
1 tsp. salt
2 c. all-purpose ﬂour
2 c. yellow cornmeal
1/2 c. diced jalapeño pepper (2 large peppers)
Preheat oven to 375 degrees.
In a large bowl, whisk together melted butter and sugar. Add the eggs and whisk until combined. Add the buttermilk and baking soda and whisk to combine. Add the ﬂour, cornmeal, peppers, and salt. Using a spatula stir until just blended. Do not over mix.
Pour batter into a greased 13x9 pan. Bake for 38 minutes, or until toothpick inserted in center comes out clean. Let cool for at least 15 minutes before trying to cut.
J. Render’s Southern Table & Bar 3191 Beaumont Centre Cir. | Lexington, Ky
10 okra pods, sliced
1 beaten egg
1 c. cornmeal
1/2 tsp. Cajun seasoning
1/2 c. vegetable oil
Stir okra into beaten eggs and let soak for 10 minutes. Heat oil in a large skillet over medium-high heat.
In a separate bowl, combine dry ingredients. Dredge okra, coating evenly.
Drop okra gently into hot oil. When okra begins to brown, reduce heat to medium. Cook until golden and remove to drain on paper towels.
Note: The magic of this recipe is in the seasoning. A spicy seasoning –like the brand Slap Ya Mama – will knock your socks off!
Sweet Potato Pancakes
1 3/4 c. ﬂour (all-purpose is best)
2 tsp. baking powder
1/2 tsp. baking soda
2 T brown sugar
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 3/4 c. buttermilk
3/4 c. sweet potato puree 2 eggs
1 tsp. vanilla extract
Mix dry ingredients.
In a separate bowl, combine buttermilk and sweet potoato. Add eggs and vanilla, whisking until smooth. Gently combine wet and dry ingredients.
Butter or oil your skillet or griddle. Ladle batter into skillet, forming pancakes of your desired size. Cook until bubbles form and the griddle side is golden. Flip and cook the other side until golden.
These are great with toasted, candied pecans, maple syrup, powdered sugar or just plenty of butter.
This recipe appears in The Celebrity Cookbook (1966) and seems to be straight from the desk of Dean Martin. We can’t speak to whether it’s truly his preferred way to make burgers, but we certainly applaud his drink of choice.
1 lb. ground beef
2 oz. bourbon---chilled
Preheat a heavy frying pan and sprinkle bottom lightly with table salt. Mix meat, handling lightly, just enough to form into four patties. Grill over medium-high heat for about 4 minutes on each side.
Pour chilled bourbon in chilled shot glass and serve meat and bourbon on a TV tray.
VELVEETA® Down-Home Macaroni & Cheese
1/4 c. butter, divided
1/4 c. ﬂour
1 c. milk
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
2 c. elbow macaroni, cooked
1/2 c. KRAFT Shredded Cheddar Cheese
6 round buttery crackers, crushed (about 1/4 c.)
Heat oven to 350°F.
Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in ﬂour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake 20 min. or until heated through.
Recipe courtesy Kraft-Heinz
1 small onion, chopped ﬁnely
1/2 small bell pepper, diced
1 T worcestershire sauce
1 tsp. yellow mustard
1 T red wine vinegar
1 T brown sugar
15 oz. can tomato sauce
1 lb. lean ground beef
1 T olive oil
1/2 tsp. salt
1/4 tsp cayenne pepper
3 cloves garlic, minced
Place a large skillet over medium-high heat. Add olive oil and ground beef. Cook through, breaking up the meat with a spatula. Add salt and cayenne pepper. Add in the onion and diced pepper; cook until the vegetables are tender and beef is browned.
In a bowl, mix together worcestershire, mustard, vinegar, brown sugar and tomato sauce.
Add the minced garlic and cook until fragrant, stirring constantly. Pour in the sauce mixture and bring to a light boil. Reduce heat to low and simmer for about 10 minutes. If sauce is too dry for your liking, add a few tablespoons of water at a time and stir to combine.
Season to taste. Serve on toasted buns. Adapted from Natasha’s Kitchen •
Amanda’s Double Peanut Butter Pie
3/4 package Nutter Butter cookies
3-6 T butter, melted
1 1/2 c. creamy peanut butter
8 oz. cream cheese, softened
3/4 c. powdered sugar
4 oz. Cool Whip (half a small tub)
Crush the cookies in a Ziploc bag with a rolling pin, or pulse in your food processor. Drizzle in 3 T melted butter and mix, then press into a 9” round pie plate. If it feels too crumbly to press in, add more butter as you go. Set aside.
In a bowl, beat together the peanut butter and cream cheese until smooth. Add the powdered sugar until completely combined. Fold in the whipped topping until no streaks remain.
Spread the ﬁlling over the crust, smoothing out the top with your spatula. Crush some of the remaining cookies and sprinkle around the edges of the pie. Refrigerate for at least two hours before serving.
Notes: Sharing this recipe really feels like giving away the keys to the kingdom. This is my secret weapon; use it wisely!
This can be kind of intense for a lot of people. Taste the ﬁlling before you add it to the crust. If you think it’s too much or too dense, simply fold in the rest of the Cool Whip.
For even more peanut butteriness, chop up some Reese’s cups and sprinkle in the center. This recipe is all about excess; don’t be afraid to go over-the-top!From TOPS Staff: Amanda Harper
Better Chocolate Chip Cookies
3/4 c. salted butter 1 c. packed light brown sugar 1/2 c. granulated sugar
2 large eggs 2 tsp. vanilla extract 2 1/4 c. plus 2 T all-purpose ﬂour 1 tsp. baking soda 3/4 tsp. table salt 1 (12-oz.) pkg. semisweet chocolate chips 1 c. chopped toasted pecans
In a small, heavy saucepan over medium heat, melt butter, stirring constantly. Heat until it begins to turn golden brown (6 minutes or so). Remove from heat and pour into a heatproof bowl. Cover and refrigerate for 1 hour, until it begins to solidify.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
Beat browned butter, brown sugar and granulated sugar in a stand mixer with a paddle attachment until creamy (about 1 minute). Beat in eggs and vanilla until just blended.
In a separate bowl, whisk together ﬂour, baking soda and salt. Gradually add into mixer bowl with dough, beating on low until just blended. Fold in chocolate chips and pecans. Drop cookies onto prepared baking sheet using a 2-Tablespoon cookie scoop, spacing 2 inches apart. Slightly sprinkle with kosher salt. Bake until golden and set around the edges, around 11 minutes. Let ﬁrm on baking sheet for 1 minute, then transfer to a wire rack to cool completely.
Notes: Absolutely take the time to brown your butter. The deep, nutty ﬂavor will vastly improve the ﬁnal taste. The little pinch of kosher salt over the top is just as important. Trust the process!
If you’d like to use chopped chocolate chunks or do 50/50 chocolate chips and caramel morsels, we support your gumption.
Be sure to cool baking sheet completely between baking batches of cookies. Yields about 2 1/2 dozen cookies – more or less depending on your scoops.
Adapted from Southern Living
Keeneland’s Bread Pudding
8 cups whole milk
2 cups sugar
8 eggs, beaten
2 teaspoons vanilla extract
12 cups Sister Shubert rolls, cut into 1 in. cubes
1 cup golden raisins
1 tablespoon cinnamon
MAKER’S MARK BOURBON SAUCE
1/2 cup butter
2 cups powdered sugar
1/4 cup Maker’s Mark Bourbon
In large bowl, whisk together the milk and sugar, add eggs, vanilla and mix well. Mix in diced bread and soak for several hours.
Preheat oven to 275°, spray a 13 x 9 x 2 in. baking pan.
Pour break mixture into prepared pan, garnish top with raisins and cinnamon, make sure to press in the raisins.
Bake until ﬁrm in center, about 1.5 hours.
For the Maker’s Mark Bourbon Sauce, allow butter to soften to room temperature. Place in mixing bowl and add the powdered sugar, whip until well blended, slowly trickle the bourbon in.
Spread the thick sauce over the warm bread pudding. photo and recipe courtesy Keeneland | keeneland.com
Yes, it’s their actual recipe!
Maker’s Mark® Bourbon Pecan Pie
Toasted pecans, gooey chocolate and Maker’s Mark® Bourbon come together to form quite the ﬂavor trifecta. Bourbon Pecan Pie makes for an excellent holiday dessert, and around Kentucky, variations on this pie are popular in springtime. But, it’s hard to imagine someone turning up their nose at this pie perfection any time of year. This will work just ﬁne with store-bought crust, but don’t be scared off by the homemade pie crust. The pie crust method below is likely one that you’ll use again.
1/4 cup Maker’s Mark® Bourbon
2 large eggs
1 cup sugar
1 stick unsalted butter, melted and cooled
1-1/2 cups pecans, toasted and coarsely chopped
1 cup semi-sweet chocolate chips
FOR THE PIE CRUST
1-3/4 cups all-purpose ﬂour, plus more for rolling
1/4 tsp. salt
1/2 tsp. sugar
1 stick chilled unsalted butter, cut in pieces
3 tbsp. ice water
To make the crust: In a food processor, pulse 1-1/4 cups ﬂour, salt and 1/2 teaspoon sugar to mix. Add the cut pieces of butter and pulse until the mixture resembles coarse meal with pea-sized pieces. Sprinkle the ice water on top and pulse until large clumps form. Press the dough into a disk, wrap tightly in plastic wrap and refrigerate until ﬁrm, about 1 hour.
On a lightly ﬂoured work surface, roll the dough into a 12-inch round. Fit into a 9-inch pie dish. Tuck in the overhang and decoratively crimp the edges. Freeze while heating the oven to 425 degrees.
Remove crust from freezer and line with parchment paper. Place pie weights or dried beans on top and bake crust at 425 degrees for 25 minutes or until crust is dry around the edges and just beginning to brown.
Meanwhile, make the ﬁlling: In a large bowl, whisk the eggs and sugar. Continue whisking while adding the butter and then the bourbon. Stir in 1/2 cup of ﬂour until well-combined. Stir in the pecans and chocolate chips. Pour into the warm pie shell.
Bake until the ﬁlling is set and the top golden, about 30 minutes. Cool in the pan on a wire rack. Serve warm or at room temperature.
The fat you use in your pie dough helps make it ﬂaky and the colder that fat is, the better. Even if that means out of the freezer. This ﬁrmness will prevent your butter from getting worked into the dough too much.
Chilling the dough beforehand will make rolling it out easier. If you’re working in a hot kitchen, you might consider placing it in the freezer for a few minutes. You can refrigerate the dough for up to two days.
If your crust is browning faster than your ﬁlling is cooking, use a sheet of foil with the center cut out to protect the perimeter of your pie while allowing the center to cook.photo and recipe courtesy of Maker’s Mark makersmark.com
Haley’s No-Bake Cookies
2 c. sugar
c. milk 1 stick of butter
c. of peanut butter
c. of oats 1 tsp. vanilla
Mix sugar and cocoa in pan. Add milk and butter. Bring to a full boil, continue to boil for 2-3 minutes. Add peanut butter. Add oats and vanilla. Spoon out onto wax paper at desired size. Let cool/ harden and enjoy!
From TOPS staff: Haley Norris
Diana’s Easy Italian Cream Cake
1 box white cake nix
1 box instant cheesecake pudding
1 1/2 c. buttermilk
4 eggs (separated)
1/2 c. vegetable oil
1 1/2 c. ﬂaked coconut
1 c. chopped pecans
1 tsp. almond ﬂavoring
Preheat Oven to 350 degrees.
In large mixing bowl add the cake mix, pudding, buttermilk, eggs yolks and oil.
Beat for 2 minutes with electric mixer at medium speed.
Fold in whipped egg whites and beat another minute.
Add pecans, almond ﬂavoring and ﬂaked coconut and mix with a rubber spatula.
Pour batter into 9 x 13 inch pan that has been sprayed with non-stick cooking spray. Bake for 45 minutes.
4 T butter, softened
8 oz. cream cheese, softened
2 T cream
2 1/2 c. confectioners’ sugar
1 1/2 c. ﬂaked coconut
1/2 c. chopped pecans
1 tsp. vanilla extract
In a medium mixer bowl, blend the butter and cream cheese with electric mixer.
Add the confectioners’ sugar and enough cream to make it a smooth spreading consistency.
Frost cake with frosting and sprinkle with coconut and pecans
From TOPS staff: Diana Gevedon
Mamaw’s Four-Ingredient Peanut Butter Fudge
1 c. peanut butter
1 tsp. vanilla extract
3 1/2 c. powdered sugar
Melt peanut butter and butter with vanilla in a saucepan over medium-low heat. Stir until combined and completely melted. Remove from heat and add the powdered sugar in, a cup at a time. Stir to combine. If desired, you could add chopped peanuts or miniature chocolate chips.
Pour into an 8” pan that’s well-buttered (or lined with parchment paper) and press into corners. Refrigerate until cool before cutting.
From TOPS Staff: Amanda Harper
Megan’s Buffalo “Chick” Dip
1 can of chickpeas
16 oz. cream cheese
1/2 c. buffalo sauce
8 oz. sharp cheddar
8 oz. mild/or interestingly seasoned cheddar
1 T onion powder
1/2 T garlic powder
1/2 T paprika sprinkle of pepper
Set out cream cheese to soften for 30-60 mins. Grate your cheeses.
Rinse and drain chickpeas.
Hand mix cream cheese, sauce and spices. Then mix in everything else, saving about 1/2 cup of one of your shredded cheeses.
Put into pan and bake on 325 for 35 mins. Stir around at 20 min. mark.
Before serving, put extra cheese on top and pop back in the oven to melt.
Sprinkle paprika on top before serving.
Tips: Can also be made in a crock pot. Put into a different dish before serving if you got it all over the sides of your pan in the oven and it’s not cute
From TOPS Staff: Megan Martin
Amanda’s Devilish Deviled Eggs
6 hard boiled eggs (see notes) 1/4 c. mayo 2 T horseradish 1/2 dill
1/4 stone ground mustard 1/4 tsp. salt
Cut eggs in half. Scoop out yolks into a bowl. Mash. Add other ingredients.
Pipe into reserved cooked egg whites. Sprinkle with paprika or pepper. How to boil eggs: Place them in a saucepan where they’re not crowded: they should have room to move around. Cover with water and add an inch extra, for good luck.
Bring to a rapid boil.
Cover the pan with a lid and remove from heat. Set a timer for 11 minutes.
Fill a large bowl with water and ice.
Move hot eggs carefully into the ice water using tongs. Let cool for 10 minutes and remove the shells gently.
Side notes: Making deviled eggs is more of an intuitive sport than a logical one. There is always leftover ﬁlling, so get in there and taste it as you go.
One thing to bear in mind is that once they go in the fridge (if they make it there), the ﬁlling will suck up moisture. Err on the side of having a ﬁlling that’s a touch gritty rather than going too smooth and having soup in your eggs later on.
From TOPS Staff: Amanda Harper
Fran’s One-Pot Beef Stew
2 lbs. good beef (for stew)
2 c. diced onions
2 c. potatoes (quartered)
2 c. carrot chunks
2 c. celery (cut up)
2 small cans mushrooms (drained)
2 tsp. salt
1/2 tsp. pepper
5 heaping T tapioca granules (in the baker’s aisle)
1 tsp. sugar
3 c. V-8 Juice
Mix all together in large covered dish and bake
5 hrs. at 250 degrees. (Do NOT brown meat ﬁrst.)
Serve with hot bread.
From TOPS Staff: Fran Elsen
The “I don’t know”
American cheese singles
Toast your cheese sandwich with a little butter in a skillet. Shove it at ‘em and go take a bubble bath!
Jayme’s Bread Crumb Pasta
This is a twist on spaghetti; a traditional Italian pasta dish featuring garlic, olive oil, and chile peppers. The fresh breadcrumbs soak up the spicy oil and garlic in a most delicious way. Be sure to brown the breadcrumbs well, or they’ll be soggy in the ﬁnished dish. Ciabatta breadcrumbs are best for this dish, but you can use any mildﬂavored bread; leave the crusts on for the best texture. If I need to save time, I use Ritz crackers tossed in melted butter in the oven for 5 min. Top with Freshly grated Parmesan cheese.
1/2 c. best-quality extra-virgin olive oil
Pinch crushed red pepper ﬂakes
1 1/2 c. coarse fresh breadcrumbs (with crust, preferably from a ciabatta loaf or Ritz Cracker topping)
6 medium cloves garlic, ﬁnely chopped
1/4 c. ﬁnely chopped fresh ﬂat-leaf parsley
3/4 lb. dried spaghetti, or linguine
Freshly shredded Parmesan Cheese
1 tsp. of Weyler’s chicken powder (I use chicken base in almost every dish I cook. It’s that little “something” a lot of dishes are missing.)
Heat the oil and red pepper ﬂakes in a skillet over mediumlow heat until sizzling, about 5 minutes. Stir occasionally. Raise the heat to medium, then add the breadcrumbs. Cook while stirring until deeply golden, about 3 minutes.
Add the garlic and cook about 1 minute, until breadcrumbs are brown and crisp.
Remove from heat.
Stir in parsley and season with chicken powder to taste. Prepare pasta according to package instructions in salted water, then drain. (Don’t worry about getting all the water off your noodles. A little left in the colander will help everything stick.)
Top off the dish with breadcrumbs after plating. Serve sprinkled with parmesan.
From TOPS Staff: Jayme Jackson
Cheesy Bourbon Hot Brown Skillet Dip
8 ounces Deli Roast Beef
8 ounces cream cheese
6 ounces white cheddar cheese, shredded
1/2 cup Romano cheese, shredded
1/2 cup sour cream
4 strips cooked bacon, ﬁnely chopped
2 Roma tomatoes, diced
2 tablespoons bourbon
2 teaspoons Worcestershire sauce
1 tablespoon Dijon-style mustard
1/4 cup fresh parsley, ﬁnely chopped
1/4 teaspoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons granulated garlic
Pre-heat oven to 350°F. Set aside 1 tablespoon parsley, 1 tablespoon chopped bacon, and 1 tablespoon diced tomatoes for garnish.
In a standing mixer combine cream cheese, white cheddar cheese, bacon, Deli Roast Beef, sour cream, Romano cheese, tomatoes, paprika, garlic, mustard, parsley, Worcestershire sauce, bourbon, and pepper until well incorporated. Remove bowl from mixer and refrigerate for at least 30 minutes or until ready to bake.
Spread the dip into a 8” cast iron or oven-proof skillet. Bake in a 350°F oven for 25 minutes or until golden brown and edges are bubbling. Remove from oven and top with remaining bacon, parsley, and tomatoes. Serve warm with crackers, toasted bread or celery & carrots. photo and recipe courtesy of beeﬁtswhatsfordinner.com
Cover-Worthy Chicken Noodle Soup
When we were thinking “comforts,” of course we mentioned snuggly blankets, romantic comedies, puppy kisses, plush socks and warm hugs. But when it came to food, we all pretty much agreed that there’s nothing more comforting in January than a big, steamy bowl of soup. It warms you, heart and soul. Chicken noodle soup is very nearly a cliché – the thing we all crave when we’re sick, when we’re coming in from the snow, when we’re exhausted from a day of work. But who takes the time to make a big pot of this anymore? At least for us, it seems like we’re always making hearty stews or chili, letting this comforting classic fall by the wayside. That’s precisely why we picked this recipe for the cover. We think chicken noodle soup deserves a spot in your regular menu rotation. It’s fairly simple to make, but it will bring boundless warmth, joy and comfort to your table. Enjoy!
2 T butter
1 large onion, chopped
2 large carrots, sliced
2 stalks celery, chopped
4 cloves garlic, minced
2 bay leaves
3 sprigs thyme
1 lb. boneless, skinless chicken thighs (see notes)
8 c. chicken stock
5 oz. egg noodles
1/4 c. herb of your choice, chopped (see notes)
Lemon or lime
In a large Dutch oven over medium heat, melt butter. Lightly brown the sides of the chicken thighs. Remove to a plate.
Add onion, carrots and celery to pot. Cook, stirring frequently, until vegetables soften – about 5 minutes.
Stir in garlic, bay leaves and thyme. Cook until garlic becomes fragrant, about 1 minute.
Pour in chicken stock. Bring to a low simmer. Submerge the chicken thighs so they are completely covered – add more stock if necessary. Bring back to a low simmer and partially cover. Cook until thighs are cooked through, about 20 minutes.
Transfer cooked chicken to a cutting board. Shred or dice the chicken.
Stir in the noodles and cook until tender, about 6 minutes. Add chicken to pot. Season to taste. Stir in herb of your choice. Add a squeeze of lemon or lime over each bowl before serving.
Notes: Use whatever herb you enjoy most for this purpose. Parsley is the most universal choice, but cilantro, basil, thyme, sage or dill are also great options.
We suggest chicken thighs because they bring a lot of ﬂavor, but boneless, skinless chicken breasts would be just ﬁne.
We prefer wide egg noodles, but if they’re not your favorite, feel free to substitute in other options. Ditalini, broken-up vermicelli, orzo or homemade noodles would be welcome here. Just cook them until they’re done before adding chicken. •
LEARN WITH HORSES
Welcome Home to Faith • Care • Family
inspirations: Mélisse Brunet
Music Director, Lexington PhilharmonicBY: KATE SAVAGE PHOTO BY: TOKO SHIIKI IMAGERY
did Melisse Brunet know that when she stepped in to replace a last-minute cancellation as guest conductor of the Lexington Philharmonic Orchestra in May that within months, she would be conﬁrmed as their next Music Director, bringing to an end the lengthy three-year search that had been interrupted and prolonged by the pandemic.
Originally invited here from Iowa where she was the ﬁrst woman in 100 years to hold the position of Director of Orchestral Studies at the University of Iowa – School of Music, Brunet was engaged to conduct LexPhil’s 2021-22 season ﬁnale.
However, during the week she was in Lexington, the rapport that the musicians experienced with her quickly developed into a mutual one. “I immediately felt that the musicians wanted the very same things that I strive for: musical excellence, creativity, emotion, and being respectfully challenged. Not all orchestras want to improve and create great art, but I felt both these inclinations with them,” Brunet said.
Despite the fact that Brunet was neither a candidate nor a ﬁnalist for the vacant conductor position, the musicians and the attending audience last spring were unabashed about their enthusiasm for her.
So much so that Search Committee Chair and Philharmonic Board President Carol McLeod could not ignore the requests she was receiving to reconsider Brunet for the job. Responding to these sentiments and seeing the connection and charisma for themselves, the search committee responded decisively. McLeod said that the overwhelming and spontaneous support of the musicians for Melisse’s musicianship and leadership in rehearsals, as well as the positive response of the audience at the concert, were factors that helped cement their decision. The engaging personality of Melisse and her immediate connection with the community and musicians couldn’t be overlooked. McLeod explained, “At intermission, patrons were asking me, ‘Why can’t she be our Music Director?’”
For Allison Kaiser, Executive Director of the Lexington Philharmonic Orchestra (who is responsible for the dayto-day operations of the organization), there were many
reactions when she knew the long search for a conductor was over. “My ﬁrst thoughts were of excitement, relief, success, the prospect of greater stability, and the ability to resume long-term, artistic planning,” Kaiser said. “After spending some time with Melisse, I realize that we have selected a co-leader that has infectious enthusiasm and will be a vital thought partner for all the facets of our organization.”
In turn, Brunet commended the LexPhil for their ability to react and move with speed in the hiring process. “Too often our arts organizations are afraid of risk, but risk is art and risk is business,” she recently said in happy response to the no-time-to-lose approach of the Search Committee. When asked to elaborate on this, she said, “Risk implies potential failure, and this is why organizations and businesses are not always prone to take a risk. However, the best art is often created by taking risks! Some harmonies in the Beethoven symphonies made people at the time jump off their seats, but audiences today don’t even blink or notice them. Beethoven took risks and made great art. The most visionary artists, organizations and businesses take risks, try to think ahead of their time and act outside the box.”
Brunet considers that LexPhil has already been taking risks and thinking outside the box with their programming, venues, new concepts for concerts. In particular, their championing the creation of new music through the longstanding Composer-in-Residence program, which will be revamped and continued.
The programming for the upcoming 2022-23 season has already been decided, but for 2023-2024 Brunet looks forward to setting her own course and, while building on the programming and history of the organization, she plans to introduce a few innovations. Among these will be inviting soloists at the start of their careers to perform with the orchestra and introducing audiences to underrepresented composers. She also aims to form unique partnerships with other artists and other organizations in Lexington.
Brunet recognizes that outside the concert hall, there will be many opportunities to partner with both arts and nonarts organizations, but for this ﬁrst year of her ﬁve-year contract she will focus on getting to know her orchestra. In doing so, she will better know in which direction to lead them as a team. Brunet sees herself as having many goals, but paramount is helping to keep making LexPhil
organically relevant in our community, and that includes presenting more contemporary new works, multimedia concerts and fostering new artistic collaborations. She sees herself as continuing to evolve the programming by bringing “the delights and powers of orchestral music to all. But at the same time being aware and sensitive to the community needs.” Recognizing that many Lexingtonians have a taste for the more traditional works, she sees her future programming as reﬂecting all the wants of the community and plans to unite citizens with beloved classics while at the same time introducing them to new discoveries.
Since LexPhil’s founding in 1961, Melisse Brunet will be the ﬁfth Music Director and is the ﬁrst woman to hold the position. In a ﬁeld where less than 10% of conductors are women, Brunet hopes she is seen as an inspiration to younger female aspirants. Brunet will continue in her teaching position at the University of Iowa School of Music and Iowa City will be her primary residence, but she will be in Lexington for extended periods, working with the LexPhil prior to performances. “Nowadays, it is very unusual that a Music Director only holds one position, and that is the case for all levels of orchestras,” she said. “The organizations I work for understand and respect each other, and they know how they each beneﬁt from the richness and experiences I am exposed to and then bring back to each position.” She is quick to add that “working with a well-organized staff team also helps.”
Lexington will have their second opportunity to see Brunet conduct the Lexington Philharmonic when they perform Limitless at the Singletary Center on Thursday, October 2022, this time as their ofﬁcial Music Director.
Lexington can witness Brunet’s energetic style in person on February 18th at the Singletary Center for Continous Variations. Save the date for The Power of Inﬂuence on April 29th at The Lyric Theatre & Cultural Arts Center and BLOOM on May 20th at the Singletary Center. There will also be additional opportunities for audience and community alike to meet and connect with Melisse at events throughout the 2022-23 season and these will be published to LexPhil’s website www.lexphil.org.
The most visiony tists, ornizations d businesses take sks, try to think ead of their time d act outside the box. “
inspirations:Gn Gntby: allyson mattingly | photo courtesy grin grant
What’s in a smile? The better question is, “What’s in a severely damaged smile?” A Grin Grant alumni recipient knows both answers extremely well. Grin Grant is a smile restoration scholarship awarded to hardworking individuals who have achieved long term recovery, yet still suffer with the “look” of an addict due to severe oral damage from their past life.
So, what does that “look” entail? Grin Grant Alumni recipient and Hope Center graduate Daniel H. explains, “Even after being sober for a few years, I would notice the expression on people’s faces like they were looking at someone still on the streets, still strung out, and not someone who could be trusted. My dental restoration absolutely changed people’s perspective of me”. Since completing the Grin Grant program, Daniel has been promoted to a leadership position with Galls, which serves Lexington public safety professionals.
Founded in 2021, Grin Grant was created by persons in long term recovery themselves. As of January 1, 2023, over 70 smile restoration scholarships have been awarded. Grin Grant’s dental provider network is passionately committed to the clients and possesses a particular ability for easing worry and fear towards dental procedures.
The impact of Grin Grant has been staggering and extends far beyond appearance. Alumni recipients report not only dramatic upward economic trajectory with wages and work advancement, but also markedly raised self esteem, personal conﬁdence, and optimism for their futures, restored and full engagement with family and children, and being seen as a role model for the recovery community. Recipient Stevie W. boasts, “My new smile has changed my life immensely! Before, I could not look people in the face and I had no conﬁdence. Today, I can be the man my creator wants me to be and I am extremely grateful to the donors that made this possible.”
“We live in a visual society, where outward appearances are a perceived look into someone’s character.” says Rufus Friday, Executive Director of the Hope Center. “I personally witnessed a Hope Center Alumni client who had been turned down for a job for a vague reason. He gets accepted into the Grin Grant program, and after his dental restoration he applies to the same company and gets hired on the spot!”
Grin Grant is a 501(c)3 recovery based, year-long, comprehensive program that includes complete dental restorations (via full/partial dental plates), a large peerto-peer support group, cognitive behavioral curriculum to address anxiety barriers in the dental process, and workplace advancement mentoring. Admittance into the program is a multi-step process that includes long form essays, letters of recommendation, and an interview with the applicant. Grin Grant is privately funded by community-minded citizens with a deep appreciation for the tangible results of the program. Kelly and Claudia Healy express their joy and enthusiasm from their early involvement with Grin Grant, “To witness the way the lives have been touched has been incredible. And to be involved from the ground ﬂoor of a program as this has been truly special. The thing that blows me away is the smile in their eyes.”
Executive Director Mary Helen Shashy explains, “We seek individuals who are already demonstrating commitment in sustaining their recovery, pursuing self-sufﬁciency, and actively giving back to their recovery community. Our mission is designed to not only impact the lives of our recipients, but to inspire others in the recovery community to strive on.”
Grin Grant has recently partnered with Fletcher Group to provide valuable research and evaluation of its services. Founded by former Governor Ernie Fletcher, the goal of Fletcher Group is to expand and improve the quality of recovery housing and recovery support services nationwide by providing evidence-based technical assistance and research that helps develop and implement best practices.
Dr. Fletcher expresses, “We are glad to be part of this. Grin Grant’s smile restoration program transforms human lives for people in recovery. By removing the stigma of a damaged smile, a new landscape of opportunities begins to take shape in the truest form of a second chance.”
Want to learn more about Grin Grant and ﬁgure out how you can help? Visit the Grin Grant website www.GrinGrant.org to donate and see the amazing before and after testimonial videos of alumni recipients, or please contact Jim Musgove: (859) 983-7491, Miracles@GrinGrant.org.
The Marrow Initiative
Relationships are still going to be the most important factor in recruiting but Kentucky associate coach/recruiting coordinator Vince Marrow knows name, image and likeness (NIL) is going to be a “huge second piece” moving forward.
“NIL deals can make a kid think, ‘Coach I like you but this other place is offering me a lot more.’ We better adapt to this because it is not changing,” Marrow said.
One of the biggest changes is the emergence of collectives, organizations to beneﬁt student-athletes with NIL opportunities. There is no one set model and Kentucky athletics has endorsed three: Athlete Advantage — The 15 Student Athlete Endorsement Program, Charities for Kentucky, and Commonwealth Causes.
Todd Harris, founder/executive director of Charities for Kentucky, is an avid sports fan but had to educate himself on what a collective can and cannot do.
“We also have a charity focus along with helping the athletes make money,” he said. “We are also doing it for any sports. Donors can specify their preference of a sport. It could be tennis, women’s basketball. You pick the sport. No one in our organization is taking a salary. We just are trying to help charities and UK athletes.
“The better universities do with NIL the more it will help with future success. I know UK fans have been frustrated trying to ﬁgure out what NIL looks like compared to other schools but just know all potential deals are vetted by UK before athletes can get paid.”
Marrow says he understands that money matters to athletes but also understands not every fan has unlimited resources to support a collective.
“I am not telling anyone to go broke. If a guy makes $100,000 (per year) and his wife makes close to that and they are real supporters of a UK sport, maybe they can give $10,000 to $20,000 per year and if you get 30 folks to do that, it would be huge,” Marrow said. “There are people out there who can give a lot more. There are people who cannot afford to do that but fans are going to play a huge part in making sure programs at UK are where they need to be.
“We have a lot of hard working fans who come to games and spend money to support us. Don’t take away from your own family to do this but if you can afford it, go ahead and commit to help. This is to maintain our roster, and we have some pretty good young football players that any team in the country would like to have.”
Charities for Kentucky is already partnered with eight charities and working with numerous UK athletes.
“We are focused on athletes that are at Kentucky now. It’s a new world out there with NIL opportunities and we all have to adjust to it if we want to keep having successful sports teams at Kentucky,” Harris said.
Charities for Kentucky is planning a major NIL event Feb. 18. Kentucky men’s basketball hosts Tennessee at 1 p.m. and the charity event will be after the game.
“We hope to have UK players and coaches at the event with some proceeds going to charity and some to NIL,” Harris said. “We had a bowling event before the football season started with 13 players and a bunch of fans. It was a blast. We are looking at golf outings. We want to make this enjoyable for fans and athletes to make sure we can sustain this going forward.”
CALENDAR of Events
What's happening in town this month.
Sports Performing & Visual ArtsCommunity Events
TNT Truck and Tractor Pull 5pm Kentucky Horse Park
TNT Truck and Tractor Pull 5pm Kentucky Horse Park
PBR: Pendleton Whisky Velocity Tour 8pm Rupp Arena
UK Men’s Basketball at Alabama 1pm AWAY
Concert with the Stars 8pm Lexington Opera House
TNT Truck and Tractor Pull 5pm Kentucky Horse Park
Cocktail Class: Zero-Sugar Cocktails and Mocktails
6pm Julietta Market
UK Men’s Basketball vs. South Carolina 7pm Rupp Arena
Tommy Emmanuel 7pm Lexington Opera House
Winnie the Pooh 6pm Lexington Opera House
Tristate MX Kentucky Horse Park
UK Men’s Basketball at Tennessee 12pm AWAY
Winnie the Pooh 10:30am Lexington Opera House
Harlem Globetrotters 2pm Rupp Arena
Tristate MX Kentucky Horse Park
After King 23: A Film by Jeremiah Wrong 3pm & 5:30pm The Lyric Theatre
Winnie the Pooh 2pm Lexington Opera House
Lexington Wedding Expo 11am-4pm Central Bank Center
50th Anniversary of Lexington’s MLK Holiday Celebration 1pm Freedom March beginning at Central Bank Center 3pm Commemorative Program in Central Bank Center
UK Men’s Basketball vs. Georgia 9pm Rupp Arena
WLK: Lunch with a Purpose featuring Basha Roberts 12pm The Signature Club
On Your Feet! The Story of Emilio & Gloria Estefan 7:30pm Lexington Opera House
On Your Feet! The Story of Emilio & Gloria Estefan 1pm & 7:30pm Lexington Opera House
UK Men’s Basketball vs. Texas A&M 2pm Rupp Arena
On Your Feet! The Story of Emilio & Gloria Estefan 1pm Lexington Opera House
UK Men’s Basketball at Vanderbilt 9pm AWAY
Women Leading Kentucky Networking After Hours 4-6pm 46 Solutions at Lexington Green
All Elite Wrestling 7pm Rupp Arena
Kenny Wayne Shepherd Band 8pm Lexington Opera House
Black Jack Symphony Presents Fleetwood Mac “Rumors” 8pm Lexington Opera House
Black Jack Symphony Presents Fleetwood Mac “Rumors” 8pm Lexington Opera House
Winter Jam 2023 7pm Rupp Arena
Tristate MX Kentucky Horse Park
UK Men’s Basketball vs. Kansas 8pm Rupp Arena
The Mavericks 8pm Lexington Opera House
Tristate MX Kentucky Horse Park
UK Men’s Basketball at Kansas 8pm AWAY
Central Kentucky Mystical Market 10am Clarion Hotel
Kentucky Sport, Boat & Recreation Show 2pm Central Bank Center
Kentucky Sport, Boat & Recreation Show 10am Central Bank Center
UK Symphony Orchestra 7:30pm Singletary Center for the Arts
7:30pm Lexington Opera House
UK Men’s Basketball vs. Florida 8:30pm Rupp Arena
Kentucky Sport, Boat & Recreation Show 10am Central Bank Center
Monster Truck Wars Kentucky Horse Park
Amadeus Lex Concert: Lost & Found 7:30pm Maxwell Street Presbyterian Church
John Miller in Conversation with Tom Eblen 4pm Joseph-Beth Booksellers
Kentucky Sport, Boat & Recreation Show 10am Central Bank Center
Cocktail Class: Valentine’s Cocktails 6pm Julietta Marketplace
Air Force Band of Mid-America Free Concert 6pm Central Public Library
UK Men’s Basketball vs Arkansas 9pm Rupp Arena
Firebird, Clic, Mariachi 7:30pm Lexington Opera House
Firebird, Clic, Mariachi 2pm & 7:30pm Lexington Opera House
UK Men’s Basketball at Georgia 12pm AWAY
Lexington Chamber Chorale: Restorative and Therapeutic Power of Music 5pm 460 E Main St.
Journey 7:30pm Rupp Arena
UK Men’s Basketball at Mississippi State 8:30pm AWAY
UK Men’s Basketball vs Tennessee 1pm Rupp Arena
Fortune Feimster Lexington Opera House
FEBRUARY 21 Highly Suspect 7pm Manchester Music Hall
FEBRUARY 22 Tower of Power 8pm Lexington Opera House
UK Men’s Basketball at Florida 7pm AWAY
FEBRUARY 23 TobyMac 7pm Rupp Arena
UK Men’s Basketball vs Auburn 4pm Rupp Arena
While we make every effort to ensure that this information is up to date and accurate, always check with consulting organizations before attending any event.
out & about!Celebrating at the Good Giving Challenge Wrap Party Hank the Horse bellringing for The Salvation Army Sandy Beck’s Retirement Party Kentucky Hands & Voices Silent Auction LCA Chorus
lexarts 50th anniversary celebrationDecember 2 • Keeneland • photos by Woody Phillips Phil Jun and John Gardner Nicole Livingston, David Livingston, Jon Stewart, Melissa Stewart, Yvette Thompson and Myron Thompson Shannon Arvin, Christa Marrillia and Josh Marrillia Michele Ripley, Barry Stumbo and Di Boyer Terri Carpenter and Suzanne Elloitt
lexarts 50th anniversary celebrationDecember 2 • Keeneland • photos by Woody Phillips Ame Sweetall kicking o the horse auction Betsy Dexter, Margaret Ridley, Jamie Rodgers, Anne Gay Donworth and Amy Carrington Stout Charmayne Brown, Mark Mahan and James Brown Alfed Coleman Jr, Sarah Je erson and Angela Coleman Craig Wahlgreen, Marbee Schlegel and Maury Sparrow
ymca reindeer ramble December 10 • Keeneland • photos byWoody Phillips A Festive Finish! Evan Miller and Tripp Walker C. Prater, C. Prater, R. Hayes and A. Schroeder Denise Bradley, Aodhan Bradley, Coilin Bradley and Scott Sharp Brandi Doss and Stephanie Arnold Sean Dolle, Joey Montgomery and Kyle McGinty
Commerce Lexington helped me establish a network of individuals that genuinely want to see small business owners win. I became a member, because I was interested in becoming a be er leader through Leadership Lexington.Larry Jackson, ATC, PES Owner & Founder Resolve Fitness
abell eyes holiday open houseDecember 1 • Abell Eyes • photos by Woody Phillips Tina Macy, Kyle Macy and Libby Abell Libby Abell, Debbie Green, Gail Branham and Tara Finn Fran Elsen, Jayme Jackson and Barbara Ricke Derrick Ramsey, Lee Ramsey, Libby Abell and Dr. Thomas Abell Mac McCormick, Connie McCormick, Tyler Fruth and John Giltner Tammy Stanton and Craig Robertson
This New Year, we are excited to embrace new opportunities and fresh traditions to ring in 2023. If you’re looking for creative ways to give back, Blue Grass Community Foundation is here for you! Getting started is as easy as one, two, three!
1. 2. 3.
Create a dollar-a-day giving goal. Commit to saving one dollar a day and donating $365 to a cause you care about at the end of the year. Need help choosing where to donate? Join BGCF365 to learn more!
Choose an organization to support as a family. Designate a weekend each month to give back to your favorite charities. Set aside family time to create care packages, volunteer for a community clean up, or pitch in to donate to a cause close to your hearts.
Donate blood to the Kentucky Blood Center. January is National Blood Donor Month, making it the perfect time to resolve to be a regular blood donor. Just one blood donation could save as many as three lives! Find a donation site near you at kybloodcenter.org.
Scan the QR code to search our directory of hundreds of Kentucky nonproﬁts, download our Giving Guide, or learn more about how Blue Grass Community Foundation can help you better organize and simplify your personal or business giving for 2023 through a donor advised giving fund!
script to tableNovember 11 • Fasig-Tipton Farm • photos by Bill French Wanda Hunt, Ryan Hunt, Zachary Cooly and Patrik Pyburn John Paul Miller, Judy Miller, Jane Beshear and Steve Beshear Debbie Dorten, Abbie Thornberry, Glenda Creech and Jeromy Smith Tim Heagarty and Diana Heagarty Glenn Blackwood, Beth Blackwood, Caroline Cassin and Kyle Cassin
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