NEWS
“Stick a Forcht in Hunger” this holiday season by dropping off non-perishable food items at any Forcht Bank location between November 5 and December 20. Forcht Bank will deliver all donated food items to local food pantries beginning December 21. Locations include Hamburg, Landsdowne, and Southland.
Cowboy Brazilian Steakhouse in former Coba Cocina on Richmond Road opened.
Old Kentucky Chocolates opened a new location in Hamburg.
Bravo’s Top Chef filmed Season 16 in the state of Kentucky. The chefs compete in challenges in Lexington, Louisville, and Lake Cumberland. They visited Keeneland, cooked for Coach Calipari in a fan-packed Rupp Arena, and were tasked with putting spins on Kentucky classic dishes including burgoo, Benedictine, Hot Brown and dumplings. And for the first time ever, the chefs grow their own produce and use their harvests in a cooking challenge, a nod to the farming and agriculture business of Kentucky. The first episode airs December 6.
Saturday, November 10
The Ninth Annual Bowls of Steel Chili Cook-Off at Man O War Harley Davidson is on Saturday, November 10 from noon until 2 pm. $10 to enter the competition, $5 to eat and be a judge. The registration fee goes to help local veterans, in honor of Veterans Day. The contestant with the most votes wins a cash prize and their name on a plaque in Service! Prizes are awarded to the top 3 cooks.
Enjoy traditional, gourmet, and inventive dishes — family style — at a Big Green Egg Thanksgiving Cooking Class at Wilson Nurseries (Frankfort) on November 10. This is a ticketed event.
Saturday, November 17
Man O’War Harley-Davidson hosts a Thanksgiving Brunch on November 17 from 10 am to 2 pm.
Friday, November 23
Frying a Thanksgiving turkey? Never pour used cooking oil or grease down the drain. Lexington residents can recycle used cooking oil at the Gobble Grease Toss on November 23 at Redwood Cooperative School from 10 am to 2 pm.
Thursday, November 29
Sutton’s monthly wine tasting dinner is Thursday, November 29 at 7 pm. Taste 4 wine pairings with 4 courses chosen from outside the normal menu.
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This article also appears on page 11 of the November 2018 print edition of Hamburg Journal.
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