Savor the moment: spice rubbed Louisiana steak with cajun butter; carved garlic and peppercorn roasted beef tenderloin with Kentucky horseradish cream sauce and bourbon demi-glaze; and Miguel’s famous ribs.
Then top it off with Candace’s brownies with German chocolate icing, real lemon pie with sky-high meringue and Ooey Gooey Caramel Pie.
It’s a flavorful dinner for a good cause. The Frankfort Arts Foundation is presenting Frankfort’s Finest Flavors, its annual culinary arts benefit, Tuesday at the Capital Plaza Hotel from 5-7 p.m.
The corporate sponsors are Buffalo Trace Distillery and the Goldring Family Foundation. The Goldring family purchased the distillery in 1992.
The foundation celebrates the culinary, performing and visual arts at this event. The piano artistry of Vivian Lester and artwork by Frankfort artist Karen Anderson, will make it an enjoyable evening for the community.
Tickets are on sale at Nature’s Way Health Foods. They will also be available at the door. Tickets cost $15 for season ticket holders and $25 for non-subscribers.
For information and reservations, call 502-330-2773 or email firstname.lastname@example.org.
The Frankfort Arts Foundation is a nonprofit community arts organization whose mission is to promote cultural enrichment through artistic and educational endeavors by presenting the performing, visual, literary and culinary arts.
The foundation, in partnership with Kentucky State University, presents an arts and cultural season series and arts education programs for the community.
In addition to these programs, the foundation presents events featuring community service including the following: “Someone To Watch Over Me,” FAF Benefit for Frankfort’s Homeless Citizens with Keith McAliley, pianist; “Cards For Cats (And Dogs), A Benefit for Homeless Animals & Shelters; “A Tribute To Veterans & Wounded Heroes;” scholarships to city and county school bands; and the Frankfort Arts Foundation Lifetime Achievement in the Arts Award.
“Frankfort’s Finest Flavors will help us help the community,” said Dr. Leon Richard, president of the Frankfort Arts Foundation. “We hope everyone comes out, supports the foundation and enjoys a great evening.”
The new Plaza Grill and Deli at the Capital Plaza Hotel, Adelia’s Bakery & Cafe, Kentucky State University (KSU) Dining, Miguel’s Restaurante, O’Charley’s and Poppy’s Bakery are donating their special dishes for the event. Samples of their fare will be given out to those who attend.
This culinary arts benefit will be held at the Capital Plaza Hotel this year.
Food and cuisine are a family tradition for Plaza Grill and Deli chef Jared Richardson, who was born and raised in Whitesburg. He grew up working for his mother who owned and operated the Courthouse Café in Whitesburg.
“Chef Richardson is preparing several ‘Chef Choice’ dishes for our arts patrons this year. We look forward to the community coming out and sampling all of the savory dishes that our local restaurants have to offer,” said Marie G. Murray, assistant general manager of the Capital Plaza Hotel.
Adelia’s Bakery & Café owner and cook Chris Sims has been working in the food business with his family for years.
“We are always trying to give our customers new dishes to try with different flavor profiles instead of the same menu all the time,” Sims said.
Adelia’s will be serving a trio of their most popular salads — chicken salad, potato salad and cucumber & tomato salad — and a sampling of their real (freshly squeezed) lemon pie with meringue at Frankfort’s Finest Flavors. Adelia’s is located at 1140 U. S. 127 South.
Kentucky State University (KSU) Dining is located at 400 East Main St. on the campus of Kentucky State University. Executive Chef Mark Deiter will be presenting two dishes — a garlic and peppercorn roasted beef tenderloin carved on sight with a Kentucky horseradish cream sauce and bourbon demi-glaze, and a pan seared bleu cheese and roasted shallot polenta topped with a roasted red pepper coulis.
KSU Dining offers catering fare ranging from box lunches to formal sit-down dinners.
Miguel’s Restaurant, owned by Miguel Nunez and Claudia Martinez Ortega, offers Mexican and American cuisine that has been in the family business for generations.
The chefs, Ricardo Martinez, Ricardo Basave Diaz and Pedro Chavez, cook with a variety of Mexican peppers (many not used in American food) and spices.
Miguel’s menu varies and offers favorites as carne asada, Cajun fried fish, camarones al mojo de ajo, as well as ribs and fresh seafood. The chefs will bring Miguel’s famous ribs and blackened sea bass with fresh spinach, mushrooms, shrimp, white rice, and champagne sauce to Frankfort’s Finest Flavors. Miguel’s is located at 1530 Versailles Road.
At O’Charley’s, the founder’s words are remembered daily: “Everyone who walks through these doors is a friend of mine.”
“We are proud to be a part of Frankfort’s Finest Flavors this year,” said Chris Baker, managing partner. We hope everyone will come out and have a great time. We are bringing our famous fried chicken tenders with all the sauces, spice rubbed Louisiana steak with Cajun butter, and Ooey Gooey Caramel Pie.” The restaurant is located at 325 Leonardwood Drive.
Katia and John Bucerzan, the owners of Poppy’s Bakery, are bringing tangy lemon bars, Candace’s Brownies with German chocolate icing covered in chocolate, brownies topped with cream cheese icing and covered in chocolate, bourbon candies, pistachio candies and original recipe pecan bars.
Poppy’s Bakery specializes in fresh bakery products — doughnuts, pastries, breads, cookies, muffins, and cakes. Katia Bucerzan makes all the breads. The bakery offers different breads including sour dough, French, Italian and salt-rising breads (on Friday).
Poppy’s Bakery is located at 865 Wilkinson Blvd.