Rask and Klingenberg of Iowa City get in the Derby spirit. Kentucky Monthly photo by Joshua Lindau

“I can’t see in this hat.”
I’ll admit it, I’m an eavesdropper. With a record 165,000 people surrounding me on Derby Day, I had ample opportunity to indulge my auditory voyeurism. I’m certain the young woman I heard utter this phrase wasn’t the only one to do so that day. Crazy hats—both of the haute couture and homemade varieties—were, of course, abundant.

While his view was unobstructed, Tim Rask of Iowa City did have some troubles keeping his towering, rose-bedecked topper balanced on his head as he strolled the infield. This was his eighth Derby and the third for his wife, Teresa Klingenberg. “We have a whole year to work on it,” Rask joked, referring to their hats. “But really, I just drag it out of the closet about a week before. We look forward to attending [the Derby] every year.” And they want everyone to enjoy the event as much as they do, going so far as to make Derby newbies feel welcome by passing out “I’m a Derby Virgin” pins.

I'm a Derby Virgin pins. Kentucky Monthy photo by Joshua Lindau

We photographed and chatted with many owners of creative, outlandish hats. I was surprised, though, that most of them weren’t from Kentucky. Illinois, Pennsylvania, New Jersey, Georgia, Indiana, California… I began to wonder if I’d actually get to speak to a Kentuckian.

“You can’t see a horse. It’s the infield!”
Not true. The infield early bird gets to see the horse.

Chris Savoy, right, got to the infield early to snag a primo viewing spot. Kentucky Monthly photo by Joshua Lindau

Chris Savoy of Georgetown, Ind., and his posse of three snagged a sweet spot between the third and fourth turns by arriving to the infield before 10 a.m. They positioned themselves by the fence so “we’ll actually see a horse,” Savoy said, noting he’d been to the Derby infield six or seven times. I asked Chris if he’d taken part this year in the almost-obligatory ritual of trying to sneak in some alcohol. “It’s against the rules…” he said, with what I’m certain was a sarcastic tone.

Stein and Phillips of Springfield enjoy the Derby from the infield. Kentucky Monthly photo by Joshua Lindau

Finally!  Situated in the infield near the finish line, I found two Kentuckians. Rhonda Phillips and Tanya Stein of Springfield were attending their first Run for the Roses. “We just want to say we came to the Derby,” Phillips said. “We specifically wanted to come to the infield,” Stein added. I told them I thought they made a wise choice in where they decided to park their chairs and cooler. With the betting windows in front of them and a chain-link fence partitioning off the Turf Suites area behind them, they were somewhat protected from the swarm of people traffic. Plus, to their left was an unobstructed view of the track. They’d see those Derby contenders—even if only for a second. We checked in on the ladies again later in the day, about 40 minutes before the big race. They were enjoying their day, with not a bad word to say about the much-maligned infield.

Noel Skiba translates the energy of the Derby to canvas. Kentucky Monthly photo by Joshua Lindau

“I watch the race, take [mental] pictures and then capture the moment,” Noel Skiba, an impressionistic painter, said. She had an easel and canvases set up near the second turn, where, yes, she could see horses race around the track. Of the infield chaos surrounding her, she said she “takes in the energy” and uses it to create her paintings, which she did with surprising speed. She created the painting on the bottom on Oaks Day and when we checked in on Skiba after the 11th race (the Derby), she had completely transformed the top canvas into a finished work of art.

Infielders watch the race via television monitor. Kentucky Monthly photo by Joshua Lindau

It is true that many infield attendees won’t see a horse in the flesh on Derby Day, but you can watch the race on a big screen television. Photographer Josh and I decided to position ourselves beneath one of the giant monitors for the big race to capture “the most exciting two minutes in sports” on the faces of the infielders. While I was quite disappointed that, from the infield, you can’t hear the singing of “My Old Kentucky Home” or the “And they’re off!” that marks the start of the race, the excitement of the race was not lost on those who chose to spend their day in the infield.

“I think we’re not drinking enough.”
I overhead this perplexing utterance not in the infield, but from a woman walking in the second floor grandstand area. Trust me, there were plenty of people that were drinking enough—and then some—during Derby 138. No surprise there.

Looked like this fellow was going to miss the big race. Kentucky Monthly photo by Joshua Lindau

The predictable debauchery of Derby does bring out those who oppose such revelry. Early in the day, outside gate 3, which leads to the infield, we saw demonstrators sporting signs with “Jesus said, ‘Go and sin no more’” and similar religious statements. There were also protestors of the protestors with signs stating “God hates signs,” “I have a sign” and “God loves strippers.” Many, myself included, found this drama most entertaining.

The aftermath in the infield. Kentucky Monthly photo by Joshua Lindau

What I did not find in the least bit entertaining, though, was the aftermath of trash and trampled ground of the infield. Wow.

“It’s better than we expected.”
Janice Vititow of Orange County, Calif., was full of enthusiasm when we met her in the grandstand area, I’m guessing around 1 p.m. or so (it’s easy to lose track of time on Derby Day). There were eight in her party wanting to cross the Derby off their “bucket lists” and Vititow was enjoying her first Churchill Downs experience “meeting people” and determined to “embrace the environment.”  “We came in with a positive attitude,” she said.

Four brightly-attired friends enjoy their first Kentucky Derby. Kentucky Monthly photo by Joshua Lindau.

Also enjoying their first Derby were Alice Moore of Sacramento; Maureen Smith of Atlanta; Angela Sirls of Garland, Texas; and Kay Lester, also from Atlanta. Situated on a bench near the paddock area, the four longtime friends swore they did not coordinate their outfits. Their cheery attire was matched by their beaming smiles. They were soaking in the Derby experience and obviously enjoying every single minute of it.

I think there’s a lesson to be learned from Vititow and the four friends in fuchsia and orange. While Derby Day was not all a blanket of roses (so many people, it was hot and humid, and some drunk guy eating a corn dog dripping with cheese sauce kept putting his hairy armpit in my face and threatened to drip cheese on my head), the day is what you choose to make of it. And I choose to be a proud Kentuckian, grateful for another Derby experience of a lifetime.

Kim
Executive Editor

There I was, minding my own business, strolling through the infield in search of photo opportunities, when out of nowhere comes this shirtless, drunk college kid.

“Don’t deny me again, Dad. I’ve missed you so much,” he said as he picked me up, raising me at least two feet off the ground.

Taken unaware, this six-foot-two, blonde beast swung me around like a rag doll, camera and all.

“Guys,” he yelled to his compatriots. “Come and meet my father. I’ve finally found him after all these years.”

Four more shirtless, drunk college students converged around me. I struggled to escape with little success.

As Junior set me down, the five of them rubbed the top of my head and continued to call me Dad. “How could you have left your son, your own flesh and blood, like that?” said one.

“He talks about you all the time,” said another.

“Do you ever think about what life might have been like if you had stayed?” said yet another.

“Give me a break,” I said. “I’m not old enough to be your father.”

“Oh, Dad, please don’t reject me again.”

“Reject you? I don’t even know you.”

“I know it’s been a long time, but we could get to know each other again.”

“Again? I’ve never known you,” I stammered.

The five of them, all crewcut blondes, probably from Ohio, Pennsylvania or Iowa, closed in around me and began to bellybump me from one to the other. They continued to rub the top of my head.

“You sure are a cute little fella,” said one.

“He’s a feisty one, too,” said another.

“Quit it,” I yelled. “Let me go.”

“It’s not that easy, Dad. If Mom ever found out that I had see you and let you go again, she’d be heartbroken.”

“Heartbroken? Your mother doesn’t know me.”

“I know,” he said. “She said you were always so distant.”

Luckily, Junior and his friends were momentarily distracted by a young woman raising her shirt over her head to the inebriated chants of approving collegians.

Being as old and mature as I have apparently become, I was able to avert my gaze, seize the moment and escape from Junior and his friends.

Slip sliding across the beer-drenched grass of the infield, I made my way back to the pavement and eventually back through the tunnel to well-heeled civilization, wondering to myself why I had ventured into the infield in the first place.

Maybe I was drawn there by memories of the days when I was one of the infield crowd instead of standing out so much so that 19- and 20-year-olds feel comfortable bellybumping me and rubbing beer in my hair.

Infield revelers come in all shapes, sizes, and ages; Kentucky Monthly Photo by Ty Mattheu

“What’s up with you,” one of my compatriots asked as I returned to the paddock. “You look quite the site and you smell like a brewery.”

“I went into the infield,” I said.

“Oh,” was the response. Enough said.

I’ve always felt I’m somewhat artistic. Not necessarily the Monet or Picasso kind of artistic—more like the adult who never forgot art club in middle school artistic. So I’ve always appreciated what artistically talented people do, and we’re so lucky in Kentucky to be surrounded by many wonderfully artistic and talented people! Recently, I came across Lynn Ares. Well, actually, she stumbled upon us at the store. She’s the wonderful local artist who painted the beautiful piece seen at the top. I have to be up front and say that I’m exhausted putting art from Home Goods in people’s homes! So any time I can come across original art that is a great value, I’m always sure to jump on it. There is something to be said for original art!

Lynn’s piece at the top is one of my all-time favourites. The wildflower botanicals are painted on wood from an old barn in Versailles. This, my friends, is something that is not reproducible overseas or at a printer. And I know I’m not alone in my love of these. Lynn originally brought four originals to us, and they all sold on one Saturday. I love the casual nature of the painting. I can’t tell you why it speaks to me, but it does!

Another piece I have is from local photographer Ralph Tyree. I was fortunate enough to find him through some dear family members. He’s a from Winchester and loves taking wonderful images of nature! When it comes to photography, my heart always leans toward black and white. Actually, EVERY photograph in my house is black and white! Several years ago, Ralph did a “trunk show” and I fell in love with this picture of the bridge. It’s from an old wooden bridge here in Kentucky. However, I can’t remember which one. I love things that are more architectural and dramatic, and this called my name the second I saw it. When you come into my home, it’s one of the first pieces you see. You can visit Ralph’s site at ralphtyreephotography.com for more examples of his work. Make sure you look at my favorite section—the black and white.

We’re surrounded by all kinds of wonderful artists out there. Just as you support our local businesses, be sure to support your local artists! Many of them are more affordable than you’d expect. I personally don’t think you should have to mortgage your home to buy a piece of original art.

 Do you have any local artists you love and would like to share?! I would love to hear from you!

Homegrown Design blogger Jeremy Rice, a native of Lexington, is an interior designer and co-owner of House by JSD in Lexington.

Grand prize winner
Warm Bourbon Apple Cheddar Tartlets

Submitted by Janine Washle of Big Clifty

SERVES: 4-6 (makes 12 appetizers)

1 large apple, washed and peeled
2 tablespoons unsalted butter
3 tablespoons light brown sugar
1 tablespoon apple cider
1 tablespoon bourbon
¼ cup shredded cheddar
1 package mini phyllo cups
2 tablespoons finely chopped pecans or walnuts

1. Preheat oven to 350 degrees.
2. Halve apples and remove seed cavities. Using a melon baller, make as many apple balls as possible (1 large apple yields approximately 12 balls).
3. Combine butter, brown sugar, cider and bourbon (I use Woodford Reserve) in a medium-size skillet. Boil until slightly reduced—about 3 minutes.
4. Add apple balls, turning to coat. Simmer for 5 minutes, stirring occasionally.
5. Divide shredded cheese among phyllo cups, pressing down as necessary.
6. Top each cup with an apple ball. Sprinkle with pecans or walnuts.
7. Place in oven for 5 minutes, or until shells are lightly browned and crispy. Meanwhile, reduce leftover sauce until very thick but still pourable.
8. As soon as tartlets are removed from oven, drizzle some of the reduction over tops. Discard any leftover reduction.
9. Cool slightly before serving.

Look for the rest of the winning recipes in the current issue. Runners up can be found in Online Extras.

	Sauteéd Zucchini with Spinach
	Arroz al Horno
	Grilled Steak with Roasted Fennel and Leeks
	Transparent Puddings
	Cheesy Bison Quinoa Meatballs with Spaghetti Squash Pasta

Heather Priest

Edward Lee

Natalie Blake

Kentucky chefs aim to win big on the small screen

Being on television was never one of Heather Priest’s goals, but in 2010 the 34-year-old private chef found herself competing for $10,000 on Chopped, a Food Network show that pits four chefs against one another. The competition is divided into three rounds—appetizer, entrée and dessert—and the contestants are given a mystery basket of five ingredients to use in each one. The judges cut the contestant with the worst dish until only the winner is left. Priest won her episode with a dessert made from challah bread, almond butter, tamarind pods and delicata squash.

“It was as intensive as it looks,” she remembered. “It was a 16-hour day. All of the cooking on the show is real, but the part where they judge you is not. I told a joke and the director asked me, ‘Could you say that again?’ Jokes are spontaneous, so it wasn’t the same the second time. The whole experience was fun, but being on television is weird.”

Reality television is sometimes criticized for making celebrities of people with no discernible talent other than the ability to get on TV. But this isn’t true of cooking competitions like Chopped, Fox’s Hell’s Kitchen, or Bravo’s Top Chef. These shows depend on a stream of talented—and sometimes eccentric—chefs ready to showcase their kitchen skills. Priest, who originally is from Stamping Ground, is one of a number of chefs with Kentucky roots who have shown up on national television cooking competitions. The list also includes Edward Lee, owner and executive chef at 610 Magnolia, a recent contestant on Top Chef Texas and a winner of Iron Chef America; Natalie Blake of the Beaumont Inn, a historic Harrodsburg bed and breakfast, who was on Hell’s Kitchen; Lynn Winter, owner of Lynn’s Paradise Café, who won a spatula-to-spatula competition on the Food Network’s Throwdown! With Bobby Flay; and Chef Todd Richards, former executive chef at The Oakroom at The Seelbach Hotel, who also was on Iron Chef America and served as a judge on Throwdown! With Bobby Flay (the episode that Winter won).

Game shows and cooking shows are two of the oldest formats on television, so it shouldn’t be surprising that a combination of the two is attractive to viewers. Five million people tune in each week to watch Gordon Ramsey torture the chefs in Hell’s Kitchen. Another 2 million marvel at the stress-filled Quickfire Challenges on Bravo’s Emmy Award-winning Top Chef.

“Cooking shows are popular right now because they are something the whole family can watch,” Lee explained. “A lot of television now is too silly or racy, but a cooking show is something that appeals to a lot of different age groups. It’s not surprising that some of the contestants come from Kentucky because there is good food everywhere.”

Priest added, “It’s a cycle like game shows in the ’80s; it goes through ups and downs. Cooking shows were big 15 years ago, when Rachel Ray and Emeril came on the scene. Today, so many people eat out that they are interested in seeing how things are done in the kitchen. And, of course, chefs want to show their skills.”

Priest and Lee are friends who have done some catering jobs together in the New York area. In fact, it was Lee’s relationship with the Food Network that led to Priest’s appearance on Chopped. Lee, 39, grew up in Brooklyn, N.Y., where he started cooking by watching his grandmother. He began working in restaurants when he was a teenager. After receiving a degree in English literature from New York University, Lee decided his time was better spent in the kitchen than discussing the finer points of Henry James. With no formal culinary training, he set out to become one of the top chefs in the nation.

It was a visit to the Kentucky Derby that led Lee to relocate to Louisville. He was impressed by the high quality of the city’s eclectic dining scene. Nearly eight years ago, Lee bought 610 Magnolia, which is housed in a beautiful Victorian home near Central Park in the Old Louisville neighborhood. The restaurant features an ever-changing menu based on the availability of organic ingredients in the Kentuckiana region. This farm-to-table approach landed Lee on the national culinary radar and led to appearances at the prestigious James Beard House in New York City. It was a feature in Gourmet magazine that convinced producers from Iron Chef America to invite Lee on the show in 2010.
Lee doesn’t watch much television, but he was intrigued by the offer because Iron Chef America contestants must create three dishes using a secret ingredient. The producers provided him a list of three potential secret ingredients (blue cheese, tongues and cheeks, and a Hawaiian fish), but he didn’t know which one they would pick until the day of the show. With only about a month to prepare for his kitchen battle, Lee and two assistants spent two Sundays experimenting with menus and practicing with a pressure cooker, which was something they did not use at 610 Magnolia.

When the time came for his appearance, Lee challenged the newest Iron Chef, Jose Garces of Tupilano’s in New Jersey. The secret ingredient turned out to be tongues and cheeks, which was comforting to Lee because of his Korean heritage. He defeated Garces with a trio of dishes that included cow tongue Reuben, sauerkraut soup and duck tongue tempura.

Lee said cooking on the show with its time limits, the audience and the television cameras wasn’t distracting because he was going on instinct. “Having grown up eating the stuff [tongues and cheeks], I was thrilled to get to showcase the versatility of these underappreciated cuts,” Lee wrote in a blog entry after his Iron Chef America stint. “The battle itself was one of the toughest hours of my life … and then there was the judging! Chef Garces created some fantastic dishes, but in the end my guys and I emerged as the victors by a 5-point margin. It still feels like I dreamt it.”

It was a dream that didn’t end for him or Priest. Because of his Iron Chef America victory, Lee developed a relationship with the Food Network. When one of the producers asked him to recommend a chef in the New York area for Chopped, he immediately thought of Priest. The Iron Chef appearance also led to Bravo contacting him about submitting an audition tape for Top Chef, which took place in Texas this season.

The experience of filming Top Chef was vastly different for Lee because in addition to competing in the kitchen, he had to live with the other contestants for six weeks. The living arrangements and constant cooking challenges caused mental fatigue and some strained nerves on the Top Chef set. But Lee said he is contractually prohibited from sharing any stories about what went on off camera between the chefs.

Lee made it to the top five out of 16 contestants on Top Chef Texas. Part of the difficulty of the show for him was making dishes that he wouldn’t normally cook. But it was braised pork belly and smoked oyster crema with pickled vegetables that got him sent home. The judges enjoyed the meat and the sauce in his dish, but they did not enjoy them together. Host Padma Lakshmi delivered the show’s patented kiss-off to Lee: “Pack your knives and go.”

“I never watched the show much before I was on it, so I was less star struck by the judges than the other chefs,” Lee said. “Obviously, there is a lot of tension when it is going on, but I found the judges were very helpful; they were very professional. Afterward, they were thankful and wished us good luck.”

Priest is more outspoken about the heated competitiveness she experienced last year when she returned to the Food Network for the Chopped Champions Tournament. Paired against three other former winners, Priest was competing for a $50,000 prize, but what she really wanted to do was shut up a few of the other contestants.

“Two of the guys I was going against were really into themselves,” Priest said. “They talked so much trash. I wanted to win so badly because they were annoying.”

Unfortunately, Priest was eliminated in the second round when the judges felt that her entrée, which was made with antelope, could have used a sauce. But her experience does point to the subjectivity of these cooking competitions and how television sometimes casts chefs as heroes or villains. Natalie Blake, who appeared on Hell’s Kitchen, said she definitely felt there were some people on her show who cared more about the battle of wills and TV ratings than showing their cooking skills.

“There were a few contestants that weren’t really honest to the show,” Blake admitted. “They wanted to be bad guys to get more time on television. It was 10 times worse than you saw on television.”

Blake, 24, is a graduate of Mercer County High School. She studied psychology at the University of Kentucky, but fell in love with the culinary arts when she started cooking for herself in her off-campus apartment. After leaving UK, she moved to Louisville to study at Sullivan University. Blake auditioned for Hell’s Kitchen on a lark. It gave her an excuse to visit friends in Louisville on a weekend off from Beaumont Inn. The whole process involved two auditions and three interviews, with the last being in California, where the show is produced.

Blake’s first audition took place in October 2010. In February 2011, she got a call that she had to be in California in two weeks for the show. “The Beaumont Inn was really supportive,” Blake declared. “They said, ‘We’ll see you whenever you get back.’ I was gone for six weeks and it was way more involved than I expected. There was a lot of ‘Can you do that again?’ And the house we lived in had cameras everywhere. There was totally no privacy.”

Initially, the contestants were split into teams by gender. Because the female team won so many challenges, Ramsey decided at one point to even things out by moving Blake to the men’s team. In a particular episode, the blue team won a challenge and their reward was to take a trip on a luxury boat. Blake can be seen relaxing with her team in a hot tub. The men are drinking and flirting with the attractive blonde, but Blake says the clips were edited to make it look as if something more was happening. This caused some problems on and off camera.

“I was disappointed the show wasn’t more about cooking skills,” she said. “A lot of people were cheated out of cooking as well as they could because of the other stuff that goes on in Hell’s Kitchen. I’ve worked with men for years, and have male friends in the kitchen without it being anything but professional. The way things were presented on television could be misinterpreted. I have a boyfriend of two years. He understands that it is a show, and they have to make it as entertaining as possible. But I had some explaining to do.”

Overall, Blake said her experience on Hell’s Kitchen was rewarding. She got to spend time with one of the top chefs in the world, and it has changed the way she conducts herself in the kitchen. Blake said she learned a lot of classical French cooking techniques from Ramsey, and she uses more butter in her recipes because it worked so well on the show. By the way, she says Ramsey is not so overbearing off camera.

“He does mellow out when the camera is off,” Blake said. “He’s a good teacher and a nice guy. He had really nice things to say to people before he sent them home.”

Blake’s downfall came after a stressful night manning the fish station, but she says even that was overblown on television. On the show, viewers see restaurant patrons sending plate after plate of undercooked fish back to the kitchen. But Blake said in reality the plates came back as long as two hours after she had sent them to Ramsey for approval.

However, Blake, like Lee and Priest, feels the overall television experience was worthwhile. Priest now teaches culinary arts at a Connecticut high school, and she said her students get a kick out of television celebrity. The publicity from Top Chef Texas has increased the traffic at Lee’s 610 Magnolia. And Blake said just being a contestant on Hell’s Kitchen makes her a star in Harrodsburg.

“People want me to come to their table and take pictures with them,” she said. “I’m kind of surprised about that. What have I done? I was just on a show.”

— Michael L. Jones

Morels are among the mushrooms celebrated this weekend at Estill county’s Mountain Mushroom Festival. Look for a story next spring about these tasty and and mysterious mushrooms,  but in the meantime, it’s a nice weekend for a drive over to Irvine for morel cooking demonstrations (samples included!), interviews with the hunters (who probably won’t tell you their secrets but surely have some good hunting stories), some interesting education material and any number of festive non-mushroom related activities — music, food, arts and crafts and people-watching.

Morels came on early this year, so there’s no guarantee the dryland fish market on Sunday at 11 will offer any,  but you’re still more likely to find them there than out in the woods looking on your own (unless you’re just that lucky).

Warning: the "sale" morels in truckbeds outside the festival seem to have less than fresh mushrooms. I'd avoid them.

My friend and I went in on a big old bag of morels last year

The market quickly sells out but take the time to check out everyone's before deciding who to buy from.

Can you spot it?

Finding morels is like a little jackpot with every one

source: jetsongreen.com

I have always been in love with patterns. For the most part, I prefer tone on tone, so the pattern then becomes more textural rather than about the colors themselves. This herringbone floor is a great example. I can’t even explain my feelings about this floor. It is so yummy, it truthfully leaves me somewhat speechless, and that’s hard to do! I just want to slap somebody because I love it so much!

source: makemeblush.blogspot.com

My love does not end at herringbone—oh no. I also love its close cousin, chevron, another pattern that’s all of the rage right now. It seems that everywhere I look, it’s there! I consider chevron to be the hippy, colorful cousin of herringbone. Due to the wavy effect it produces, the chevron pattern is a great place to introduce bright color and fun. Here’s a perfect example of how the pattern produces a young, colorful look! It’s definitely not for the tame or faint of heart—at least when it’s used like this with bright color.

Believe me when I say this pattern is everywhere! You can even find it in tile. As you can imagine, this would be more my speed. I honestly drool over this mosaic tile and must have it at some point in my life. It’s SOOOOO divine! Of course, with me being a sucker for gray and white, it won me over pretty easily.

source: studiumnyc.com

source: homedepot.com

Remember last week’s blog about color on the stairs? What about putting chevrons on the risers of your stairs? See, even Home Depot is getting into the chevron craze!

These are possibly my favorite find for this blog! I think these reclaimed wood planters are a fun addition to anyone’s backyard. Remember that I called it the hippy, colorful cousin?

source: blog.craftzine.com

source: vintagerevival.blogspot.com

Now, there is a little debate sometimes over what is herringbone and what is chevron. The best example of herringbone was the original image at top. Bars of it interlock and overlap with other bars, creating a kind of stair-step pattern. Chevron is more of a V or W repeated over and over without interlocking, and it usually consists of a zigzag of two colors. Soooo … what would you call this?

It’s a little of both, in my mind. Maybe we could call it chevybone or herrivron. Truthfully, I don’t care what you call it. I say if it speaks to you, use it! And if you would really like to use some chevron but your color palette is more neutral, no fear—it’s out there! The throw over the arm of the sofa in this photo is a great example of the chevron pattern in a neutral color palette. Although more subdued in color, it still brings a great new and refreshing pattern!

source: hgtv.com

Due to my love of pattern, maybe I’ll try to come up with my own pattern and call it the Jeremyvron … Or, maybe not, because that sounds like a superhero!

Homegrown Design blogger Jeremy Rice, a native of Lexington, is an interior designer and co-owner of House by JSD in Lexington.

Kentucky Monthly readers like to cook, as evidenced by the 80-plus entries for our third annual Recipe Contest. And while our team of judges faced the difficult task of selecting winners from each of six contest categories, along with a grand prize winner—which are featured in our May issue—they certainly didn’t overlook those delectable dishes that came close in the voting.

Following are those recipes—two from each category—that received the distinction of Honorable Mention.

Neptune’s Spicy Potato Leek Chowder

1/4 cup unsalted butter
1/4 teaspoon crushed red pepper flakes, or to taste
3 medium leeks, cleaned and thinly sliced (white part only)
6 cups chicken broth, homemade or low-sodium canned
3 pounds potatoes, peeled and cut into 2-inch cubes
1/3 cup cream sherry (optional)
1-plus cups heavy cream, as needed
1 cup small shrimp—cooked, peeled and deveined
1 cup crabmeat—cooked, shelled and coarsely chopped
1 cup lobster—cooked, shelled and coarsely chopped
2 tablespoons fresh thyme, finely chopped
1/2 teaspoon ground nutmeg
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
Croutons, finely chopped crisp bacon, finely chopped green onions and/or shredded cheddar cheese for garnish

Melt the butter in a 4- or 5-quart stockpot set over medium-high heat. Add the crushed red pepper and leeks. Cook until leeks are soft but not brown—about 5-7 minutes.

Add the broth and potatoes. Cover the pot, reduce the heat to a simmer and cook until potatoes are soft—about 35-45 minutes. Remove from heat.

Working in batches, if necessary, puree the soup and return to the stockpot. Add sherry.

Gradually add cream until desired consistency is reached.

Stir in shrimp, crab and lobster. Add nutmeg, salt and pepper.

Reheat to serving temperature.

If desired, garnish with croutons, finely chopped crisp bacon, finely chopped green onions and/or shredded cheddar cheese.

Serves 6.

Submitted by:
Carole Resnick
Cleveland, Ohio

Why is this recipe your favorite?
On a cold winter night this spicy soup warms your innards.

What is your connection to Kentucky?
My first cousin, Marilyn Cornsweet, lives in Paducah. We visit often.

Any other information you would like to share?
I am a retired teacher. My hobbies are reading, cooking and photography.

Barbecued Meatballs

Meatballs

3 pounds ground beef
1 can evaporated milk
2 cups oats
1 medium onion, minced
1/2 teaspoon garlic powder
2 teaspoons chili powder
2 eggs, beaten
1/2 teaspoon black pepper
2 teaspoons salt

Sauce

2 cups ketchup
1 1/2 cups brown sugar
1/2 teaspoon garlic powder
1/2 cup onions, chopped
2 tablespoons Worchestershire sauce
1/4 cup honey
2 teaspoon chili powder

Mix all ingredients for the meatballs well and form into walnut-sized balls. Place into a 9×13-inch pan.

Prepare sauce by mixing all ingredients in a saucepan and bringing to a boil.

Pour over meatballs and bake at 350 degrees for 1 hour. Meatballs may also be frozen and cooked later.

Serves about 5.

Submitted by:
Brenda Byard, Vanceburg

Why is this recipe your favorite?
Because this recipe freezes well, it is an excellent one to have on hand when family or friends visit. It is one that can be put in a slow cooker and warmed for holiday entertaining. It is also excellent to take to potlucks and is well liked by all.

What is your connection to Kentucky?
I have lived all my life in Kentucky. I am a retired public school teacher and now own and operate a small craft shop in rural eastern Kentucky. My husband and I make crafts to sell, offer sewing and quilting classes to children and adults, and enjoy gardening and using homegrown items in our shop.

Smokey Beef and Cabbage Soup

4 garlic cloves
2 pounds beef chuck roast, cubed
1 teaspoon dried thyme
1 1/2 teaspoons smoked paprika
3 teaspoons salt, divided
2 tablespoons vegetable oil
1 large onion, diced
3 pounds green cabbage, chopped
4 medium russet potatoes, cubed
1 1/2 teaspoons black pepper
8 cups water
1 15-ounce can tomato puree

Mince garlic cloves in a food processor. Add beef, thyme, smoked paprika and 1 1/2 teaspoons salt. Pulse 10-12 times or until coarsely ground.

Marinate in refrigerator for 30 minutes.

Heat oil in a large Dutch oven over medium-high heat. Add onion and sauté until translucent, about 5 minutes.

Add beef and continue to sauté until beef is no longer pink, about 7-8 minutes.

Add cabbage, potatoes, remaining salt, pepper, water and tomato puree. Stir to combine.

Cook for 1 1/2 hours until potatoes start breaking down and thickening the liquid.

Serves 8.

Submitted by:
Janine Washle, Big Clifty

Why is this recipe your favorite?
It uses common ingredients with the trendy smoked paprika, which gives it a unique and new flavor.

What is your connection to Kentucky?
We live and work in Kentucky.

Spicy, Blackberry Glazed Pork Chops

4 center-cut, thick, boneless pork chops
2 tablespoons vegetable oil or butter
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons minced shallots or white part of green onions
1/2 cup port or a red wine of your choice
1 quart fresh blackberries or 3/4 cup blackberry jam
1/3 cup chicken broth
3 tablespoons sugar
1 tablespoon unsalted butter

Combine the cayenne, salt and pepper, and then rub onto the chops.

Heat the oil or butter in a sauté pan until hot. Add the chops and sear on each side until well-browned, about 4 minutes per side.

Reduce the heat to medium-low, cover the pan and cook until almost done, about 6 or 7 minutes. Remove the chops to a warm plate and cover lightly with foil to keep warm.

Sauté the shallots or onions in the pan until soft, but not browned.

Deglaze the pan with the port or wine and broth. Be sure to scrape all the crusty browned bits into the liquid.

If you are using fresh blackberries, add one half of them to the pan with the sugar and heat until softened. Coarsely mash the berries and continue to cook until reduced and thick.

If you are using the blackberry jam, add it all (omit the sugar) and cook until the sauce is thickened.

Swirl in the butter and return the chops to the pan. Turn them several times to heat through and coat with the sauce.

Remove the chops to a serving platter, top with the sauce and garnish with the rest of the fresh berries. Serve immediately.

Serves 4.

Submitted by:
Bill Fields, Paris

Why is this recipe your favorite?
It makes an easy main course for family or it can be doubled and makes a nice dinner for company.

What is your connection to Kentucky?
I was born and raised in Kentucky. My family has been here since the early 1800s. I love the state and love living here.

Any other information you would like to share?
Author of the self-published Jetto Cooks!

Southern Fried Bride’s Hearty Hoppin’ John

1 pound black-eyed peas, dried
1 Browning’s Country Ham split shank bone
8 ½ cups water
1 small onion, diced
1 can diced tomatoes
1 can corn
1 green bell pepper, diced
1 bay leaf
1 teaspoon ground cayenne pepper
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 cup long grain wild rice

In a large Dutch oven, combine black-eyed peas, ham bone and 6 cups of water.

Add the onions, bell pepper and bay leaf. Bring to a boil, reduce the heat to medium-low and simmer 3 hours or until beans are tender.

Remove the ham bone. Remove meat from the bone, place meat in mixture and set bone aside. Remove the bay leaf and discard.

Add the cayenne pepper, salt and pepper to taste. Add 2 1/2 cups of water to the pot and bring to a boil.

Add the rice, cover, lower heat to low and cook until the rice is tender, about 10-15 minutes. Enjoy!

Serves 8-10.

Submitted by:
Angela Alpaugh, Evans Mills, N.Y.

Why is this recipe your favorite?
This is my version of a treasured Southern favorite with tried and true Kentucky flavor in a Browning’s Country Ham split shank that I believe channels the Bluegrass State so well.

What is your connection to Kentucky?
I am a newlywed food blogger, “The Southern Fried Bride,” and I have long been an aficionado of many beloved Kentucky food specialties. I tried Browning’s Country Ham, and my husband and I were blown away by the amazing flavor. They have huge fans in the both of us. I don’t make my Hearty Hoppin’ John dish without their split shank bone. This Southern girl swears by it!

Any other information you would like to share?
My word, I’m excited to have the opportunity to enter your wonderful recipe contest. I enjoy your publication immensely, and it is a trusted inspiration source in our home.

Hurst’s Kentucky Cornbread

2 cups Weisenberger Bolted White Corn Meal
2 teaspoons baking powder
1 teaspoons salt
1/8 teaspoon sugar
2 cups JD Country Buttermilk
2 eggs, beaten (local country eggs preferred)
2 tablespoons bacon grease or lard
2 tablespoons olive oil
2 tablespoons melted butter

Preheat oven to 425 degrees.

Place bacon grease or lard in a 10-inch iron skillet and put in the oven for 10 minutes or until sizzling.

Mix dry ingredients well. Add the buttermilk and eggs, and mix well.

Add olive oil and mix once more.

Pour batter into hot grease. Drizzle melted butter over the top.

Bake for 10 minutes or until brown on top.

Serves 8.

Submitted by:
Suzanne Hurst, Louisville

Why is this recipe your favorite?
I grew up with cornbread and have always loved it. Nothing is better with fresh vegetables, or beans, or as an accompaniment to soups or chili. It’s even good for breakfast, with butter and sorghum. I love it because it reminds me of the luscious country meals served by my grandmother and great aunts when I was a child. I love the texture and the crunch of this cornbread.

What is your connection to Kentucky?
I am a Kentuckian, born and raised, and have lived here all my life, except for one year in Florida. My mother’s family were from Chaumont, Ky., living on a farm in what is now part of Mammoth Cave National Park.

Any other information you would like to share?
My recipe grew from what I learned from my grandmother, dad and mother. I’ve made it a bit healthier by cutting back on the bacon grease and adding olive oil. I was always told to use equal parts cornmeal and buttermilk. Flour was a no-no, and my dad would have considered it “a sin” to use yellow cornmeal. He said that yellow corn was for the pigs. He also thought it sinful to include sugar, but I feel that just a tad makes it better.

BBQ Sauce

1 cup ketchup
2/3 cup strong brewed coffee
1/2 cup brown sugar
1/4 cup cider vinegar
1 teaspoon garlic powder
3 tablespoons Worcestershire sauce
2 tablespoons cayenne pepper sauce (Frank’s RedHot, Texas Pete, etc.)
1/2 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon celery seed
1 medium onion, chopped
1/4 teaspoon liquid smoke

Combine all ingredients.

Mix well and boil on low heat for 5 minutes.

Serves 12.

Submitted by:
Barbara Pettit, Lexington

What is your connection to Kentucky?
I was born here.

Grilled Bologna Chub

1 pound chub of bologna

Score entire chub.

Add seasonings of your choice (but no salt)

Grill on low temperature until scores are almost charred.

Slice and serve.

Serves 6-8.

Submitted by:
Tammy Cornett, Richmond

Why is this recipe your favorite?
My grandma fried bologna when I was little. This has that same great taste! Great on white bread with a little mayo and a slice of garden fresh tomato.

What is your connection to Kentucky?
Born and bred in Kentucky.

Any other information you would like to share?
http://www.youtube.com/watch?v=NMEKK6wSr0w&list=UUjh8kDrebMiyR3_rU131cjw&index=1&feature=plcp

Savory BBQ Beans

1 pound ground chuck
1 pound ground mild sausage
1 can lima beans, drained
1 can northern beans, drained
1 can black beans, drained
2 cans pork and beans, drain only one
1 can pinto beans
1 1/2 tablespoons mustard
1/4 cup Worcestershire sauce
3/4 cup brown sugar
1 medium onion, chopped
4 slices of bacon, sliced into small bits

Mix all ingredients and place in a large uncovered casserole dish.

Bake at 350 degrees until browned and bubbly. May also be cooked in a slow cooker for 3-4 hours.

Serves 10-14.

Submitted by:
Karen Pollard, Owensboro

Why is this recipe your favorite?
Love making this recipe when we have cookouts. These beans are awesome with hamburgers, barbecue or baked ham.

What is your connection to Kentucky?
I’ve lived in Kentucky for 53 years.

Any other information you would like to share?
I love easy recipes that are quick to put together like this.

Cheesy Potatoes

1 large bag frozen hash browns (the square kind)
1 can cream of chicken soup
1 16-ounce container French onion dip
2 cups shredded cheddar cheese

Thaw potatoes.

In a large bowl combine soup, dip and half of the cheese. Add the potatoes and gently stir until they’re coated.

Place in a greased 9×13-inch pan. Top with remaining cheese and bake in a 350 degree oven for 30-35 minutes.

Serves 6-8.

Submitted by:
Shannon Berry, Burlington

Why is this recipe your favorite?
This is the most mouth-watering potato side dish I’ve ever had. My husband requests it on a regular basis. So easy and so good!

What is your connection to Kentucky?
I am a resident and a subscriber.

Old Fashioned Jam Cake

2 cups blackberries in juice
5 tablespoons butter
2 cups all-purpose flour
2 teaspoons allspice
1 cup raisins
2 cups sugar
3 eggs
2 teaspoons cinnamon
1 teaspoon clover
1 cup chopped nuts

Sift all dry ingredients together.

Add the rest of the ingredients and mix well.

Pour into 2 well-greased and floured 8-inch cake pans.

Bake at 325 degrees until a toothpick in the center comes out clean.

Glaze 

1 1/2 cups brown sugar, packed
6 tablespoons cream or whole milk
1 teaspoon vanilla
Confectioner’s sugar

Bring brown sugar and cream or milk just to boiling. Allow to simmer for a minute or two.

Stir in vanilla and add powdered confectioner’s sugar until desired consistency for spreading.

Slide one cake layer onto a plate. Spread each layer with glaze.

Put the second layer on top of the first and spread the top with glaze. Use any remaining glaze on the sides.

Serves 8-12.

Submitted by:
Karen Pollard, Owensboro

Why is this recipe your favorite?
It’s delicious and old-fashioned.

What is your connection to Kentucky?
Lived here for 53 years.

Best Ever Chocolate Cake

1 box devil’s food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 large eggs
8 ounces Philadelphia Cream Cheese, at room temperature
1/2 stick unsalted butter, melted
2 cups powdered sugar

Preheat oven to 350 degrees. Grease a 9×13-inch cake pan.

Mix devil’s food cake mix with water, vegetable oil and eggs. Beat for 2 minutes on medium speed with blender.

Combine cream cheese, butter and powdered sugar. After blended thoroughly, slowly add to cake mixture.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out almost clean. Remove from oven. Cake will continue to bake from the inside and will be super moist.

Serves 9.

Submitted by:
Diane Alder, Hopkinsville

Why is this recipe your favorite?
The recipe never fails to produce anything but a super-moist cake. No icing needed.

What is your connection to Kentucky?
I have lived in Kentucky for my entire life.

Any other information you would like to share?
Super-easy cake that the kids can help to make!

SPECIAL THANKS TO …

Sullivan University Chef Reagan D. Hamilton, with the assistance of Chefs Charlie Shunnarah, Stuart Plush and Clayton Elliott for preparing and judging the reader recipes; judges Sue-Sue Hartstern, Jeff Shontz, Dana McMahan, Kay Vest and Patty Ranft; Photographer Wales Hunter; Barbara Napier of Snug Hollow Farm Bed & Breakfast for providing our grand prize; and Sullivan University in Louisville for lending one of its Culinary Arts Program kitchens for the purposes of preparation and judging.