Lexington, KY - Cooking, for some people, is anathema. Whether they are culinarily backward or simply don't have the tolerance to put forth the time and effort to create something that will quickly be consumed (beyond top ramen noodles and pizza rolls), the careful, or haphazard, interaction between pots and pans and ingredients and recipes and stomachs alludes some of us.
Admittedly, I make for a much better eater than chef -
I can clean a plate much better than I can fill it -
but I've got a good handle on some dishes that can impress a guest or two, and I'm pretty handy with a blade.
I don't have any sort of life-long relationship with cooking, though; my foray into the kitchen began after I left home to go to college (my story probably sounds very familiar to a lot of readers), and it became a matter of necessity. Even then, my cooking -
and I use the term under the loosest of definitions -
revolved around a microwave and a small deep fryer somebody gave me as a graduation present.
One day after a freshman composition class, my professor took pity on me when he heard me ask a classmate if they wanted to come over to eat after class. "I can throw some chicken tenders in the fryer," I said, probably with a fair amount of pride. Fearing a small grease fire in my dorm room, my professor invited me over to his house for dinner -
black bean burritos, a very simple and informal affair, but they were delicious. And inspiring.
And easy, I thought - who can't bring some beans to a boil and dice up some tomatoes? Or grate some cheese, if you want to get fancy? (Good rice, it turns out, can actually be a little more tricky.) I can trace my fondness for cooking back to that one burrito.
I have a love-hate relationship with cooking, though. I enjoy cooking food very much, but I hate shopping for food. I enjoy spending hours prepping food and working multiple pans, dirtying every plate in the cabinet, but I get a little dejected when the meal gets hoofed down at a fraction of the time it took to cook. And even more despondent when I look at the sink teetering with dirty plates.
Cooking, for some people, on the other hand, is an innate talent. They have an affinity for flavors and temperatures. It seems that whatever they throw into the oven is going to emerge a culinary masterpiece. These are the people you want to become friends with.
Fortunately, for us - the eaters -
some of these people love cooking so much, they make it their calling, opening up their kitchen to friends and strangers alike. In this issue, our annual Food & Drink special, we take a look at some of the new restaurants that have recently opened up in Lexington, or will be opening shortly. Some of the restauranteurs are veteran players on the field, and some are newcomers to the scene.
Also in this issue, we take a look at the ever-growing craft beer industry, and its increased popularity in the Lexington area. Unbeknownst to me, there are over 90 varieties of beer out there, with tastes that run the gamut. Along with the story, we give a run down of 12 of the more popular styles, and suggest some helpful food pairings, just in case you need some liquid courage to get into the kitchen.