At the annual Heard it Through the Grapevine event, participating restaurants and caterers competed for “best cuisine” awards.
Here are the winners from the event, held Feb. 2 to benefit WUKY-91.3 FM: Sullivan University, duck prosciutto BLT, most creative dish, and scallops with lobster oil, overall hands-down favorite; Tinker’s Cake Shop, champagne truffles, best use of spirits in a recipe; Rincon, huitlacoche, best use of an exotic ingredient; Good Foods Market & Cafe, polenta canapés, best use of a Kentucky Proud product; and Jonathan at Gratz Park, wine and orange sorbet, best tabletop presentation.
In case you’re curious about huitlacoche, it’s a fungus that grows on maize and is highly prized in Mexican cuisine. Huitlacoche is cut from the ear along with the kernels and is sautéed in oil with onions, epazote and chile, and served in quesadillas, tacos and soup, according to www.huitlacoche.org.
Metropol adds Sunday brunch
Metropol, 307 West Short Street, is serving brunch from 11 a.m. to 2 p.m. Sundays. Menu selections include crab cake Benedict and crepes with fruit. Call (859) 381-9493.
Authors and tapas on tap
It’s Tapas Tuesday this week at Holly Hill Inn in Midway. Entertainment will be provided by four writers who will read from their works: Adriena Dame and Gayle Hanratty of Louisville, Joe Peacock of Floyds Knobs, Ind., and Chris Helvey of Frankfort.
Reservations are not required for this event, from 5:30 to 8:30 p.m. Each tapas plate ranges from $5 to $10. Holly Hill Inn is at 426 North Winter Street. Call (859) 846-4732 or visit www.hollyhillinn.com.
Mmmm, tastes like spring
Campbell’s in Paris, 519 Main Street, is having a “wishing for spring” buffet Saturday. Entrees include skillet-fried chicken and broiled whitefish with Mediterrean seasonings. The cost is $12.95. Call (859) 987-5164 or visit www.campbellsinparis.com.
Go fish at Abuelo’s
Abuelo’s, 3395 Nicholasville Road at Fayette Mall, is offering a lineup of seafood selections through March 21. General manager Jeff Scouler said the specials offer an “option for guests looking for an alternative to traditional Mexican fare.”
Items include seared ahi tuna served with honey lime dressing and spicy mustard; fillets of tilapia sautéed with fresh shrimp, scallops, and tomatoes; wood-grilled salmon fillet topped with a cilantro garlic butter sauce; crab imperial stuffed in a fresh roasted poblano, and shrimp fajitas. Call (859) 971-0922 or visit www.abuelos.com.
Look but don’t eat
A new exhibit at the Kentucky Museum of Art and Craft in Louisville showcases edible art.
Made to Deceive: The Art of Trompe l’Oeil features five pieces made from culinary materials, created by students and faculty from the baking and pastry arts program at Sullivan University. The pieces will be on display from Saturday through May 24. The opening reception will be 5 to 7:30 p .m. Friday and will feature hors d’oeuvres and sweets prepared by Sullivan University and Juleps Catering.
The pieces created by the Sullivan students and faculty will complement the works of two artists, Julie Allen and Karin Vance Chickadel, who will showcase pieces that resemble cakes but that are made out of fabric and stitched works.
Two workshops combining culinary art and visual art will be held in conjunction with the event. A workshop on making bread sculptures will be March 29; one on how to decorate a heart-shaped cake for Mother’s Day will be May 10.
The museum is at 715 West Main Street. Call (502) 589-0102 or visit www.kentuckyarts.org.
