Lexington, KY - Impossibly, everyone in the crowd could smell it. Dressed in a flannel shirt, jeans and boots, Tyler Florence was braising bacon and venison, all local products, no less.
Chatting with those around us about the recipe or the cooking style, we all kind of chuckled when he asked if we could smell it, blowing on the steam rising from the dish. Sure, we were going to be able to smell a small pot of venison bourguignon in the largeness of Rupp Arena. Then, our eyes were collectively drawn to the stage as the perfume of the concoction hit our noses.
Though Tyler Florence put on an excellent show, giving a new perspective on some very familiar ingredients, what was perhaps the most exciting about the fourth annual Kentucky Proud Incredible Food Show was the display of Kentucky’s own products. Not only there, but throughout the entirety of the event.
The first three hundred guests were treated to a breakfast cooked by the chefs of Sullivan University. The show was organized so that those in attendance were literally surrounded by representations of not only Kentucky’s local ingredients, but what to do with those ingredients and with spotlights of the best thing about the Bluegrass State; its people.
When you first walked in, there was a miniature version of the Joseph Beth bookstore. There, you could purchase a variety of books and throughout the day, you could have them signed by authors.
Past the bookstore, there was an expo. Here, vendors from all around the Commonwealth displayed their goods, services and talents. Often, you could walk away with a treat of some sort. Whether it was a taste of beer cheese or even a tiny cinnamon roll, even if you did not make it in time for the breakfast, there was plenty of food to keep you occupied.
These vendors also gave nutritional advice, what to do with their product, information on where it came from, how it was made. There was no shortage of smiling faces, excited for you to sample, listen or engage.
Kentucky Proud was not just one of the many sponsors of the show; it was the tone that permeated the exhibitors. Each was proud of what they had on display. One particular restaurant, Jonathan’s at Gratz Park, was offering a Bourbon mayonnaise. There has never been a coupling quite like Bourbon and mayonnaise. Paired with a cone full of fries, this concoction is a wonderful play of sweet and savory, sure to leave you asking for just a bit more.
Down a bit from Jonathan’s was Marksbury Farm, offering a sampling of meat. What is even more interesting about the meat, other than the flavor, is that those at the farm could tell you what cow that meat came from.
It wasn’t just a show about getting together and enjoying some great tasting food, behind it all was a chance to develop a relationship with those who are cooking, processing, concocting the things we love to eat here in Kentucky.
Also in the expo was a booth called the Quick Tips booth. Here, guests could stop and ask various questions or even watch a display. Earlier in the show, they displayed biscuit making here.
Outside, to the side of the expo, was an opportunity for guests to see the making of cider as well as sorghum. This was cleverly done as the featured artist, Rona Roberts, was there in the mini bookstore signing her book Sweet Sorghum.
Beyond the expo was a new addition to the show. “Restaurant Row” beamed with local restaurants. The design of the area seemed almost as if one was strolling down a street in one of the downtown areas of Kentucky’s cities. Complete with chalkboards touting the deals or what they were offering, this was an opportunity to sample new things. I am constantly being made aware of this restaurant that a friend says I have to try, or this place that has the best of something. Restaurant Row was the perfect opportunity for someone to get clued in on restaurants they may never have known existed.
Near Restaurant Row, a very special place, open only to those of a certain age was happily nested. The wine tasting area was an incredible showcasing of Kentucky’s vineyards. If you picked up the Blackberry dessert wine from Lover’s Leap, they had chocolate on hand, as that was the best way to truly savor the flavors. Diagonally from them, was a lady who had an interesting invention on display; jams and jellies crafted from area wines. The port on brie on cracker was perhaps my favorite sampling of the day.
The next stop was a stage where Sullivan was on display. They showed many techniques, had a cooking challenge and even showed off the Chefs’ knowledge by taking questions about anything and everything, delving into old and new topics, including AgriTourism.
The show lasted from nine in the morning until six in the evening. It is perhaps one of the cleverest ideas of those organizing the show to make it an all day event, as it was truly so much for the eyes, ears, hands, nose and most importantly that day, the taste buds, to take in.