Saturday, August 23, 2008
Kentucky BBQ Trail
In the western region of Kentucky there is a BBQ trail with some great BBQ spots in nine counties http://www.trailsrus.com/bluestobluegrass/bbqtrail/
Friday, August 22, 2008
Louisivlle Restaurant , etc.Information Resource
Check out Robin Garr's http://www.louisvillehotbytes.com/ Louisville Hot Bytes for a great resource on the restaurant and culinary scene in Louisville, KY .
Tuesday, August 19, 2008
Terrapin Hill Harvest Festival
Top of the Nob Productions, LLC presents:
Terrapin Hill Harvest Festival
Sept. 18 to 21, 2008
Terrapin Hill Farm, Harrodsburg, KY
www.TerrapinHillFarm.com/Festival
This unique, family-friendly music festival returns once again to beautiful Terrapin Hill Farm in central Kentucky. Come enjoy:
The finest of national and local musical talent, on three stages with no overlapping sets
Local, homemade food and fabulous craft and clothing vendors
Hayrides, Workshops, Fire-Spinning, Drum Circles, Bonfires, Yoga
Environmental and Social Awareness information distributed by local grassroots groups and organizations.
Playground for kids of all ages, special kids activities and workshops, quiet camping area for families
Free camping and free hot showers
This year’s music line-up has something for everyone and includes Keller Williams with Moseley, Droll & Sipe, Tea Leaf Green, Benevento Russo Duo, James McMurtry, Cornmeal, Greensky Bluegrass, Mike Farris, David Gans and many more! There are 26 bands in all, including special roaming musician Ben Lacy. Visit the Artists page on the website for the complete list and schedule.
Get your tickets now and save $15 off the gate price! Advance Tickets are $80 (ages 14 and over, for Thu-Sun or Fri-Sun) and are available online at www.TicketWeb.com, CD Central in Lexington, Ear X-Tacy and Grateful Threads in Louisville, or by mail order through the festival website. Sat-Sun Only Tickets ($50) and Kids (ages 8-13) Tickets ($40) are sold at the gate only. Ages 7 and under are free. Parking is $5. Be a Volunteer and enjoy the festival for FREE! Email brenda@terrapinhillfarm.com for details.
Join our Street Team and help us get the word out! Email John (mtnmoody@hotmail.com) for flyers and posters (include your mailing address) or download the poster from the website. In fact, go ahead and email him if you have any questions that aren’t answered on the website!
Check out www.terrapinhillfarm.com/festival for more details and directions, and visit us on MySpace at www.myspace.com/terrapinhillfarmofficialsite. Hope you can come join in the fun!!
Terrapin Hill Harvest Festival
Sept. 18 to 21, 2008
Terrapin Hill Farm, Harrodsburg, KY
www.TerrapinHillFarm.com/Festival
This unique, family-friendly music festival returns once again to beautiful Terrapin Hill Farm in central Kentucky. Come enjoy:
The finest of national and local musical talent, on three stages with no overlapping sets
Local, homemade food and fabulous craft and clothing vendors
Hayrides, Workshops, Fire-Spinning, Drum Circles, Bonfires, Yoga
Environmental and Social Awareness information distributed by local grassroots groups and organizations.
Playground for kids of all ages, special kids activities and workshops, quiet camping area for families
Free camping and free hot showers
This year’s music line-up has something for everyone and includes Keller Williams with Moseley, Droll & Sipe, Tea Leaf Green, Benevento Russo Duo, James McMurtry, Cornmeal, Greensky Bluegrass, Mike Farris, David Gans and many more! There are 26 bands in all, including special roaming musician Ben Lacy. Visit the Artists page on the website for the complete list and schedule.
Get your tickets now and save $15 off the gate price! Advance Tickets are $80 (ages 14 and over, for Thu-Sun or Fri-Sun) and are available online at www.TicketWeb.com, CD Central in Lexington, Ear X-Tacy and Grateful Threads in Louisville, or by mail order through the festival website. Sat-Sun Only Tickets ($50) and Kids (ages 8-13) Tickets ($40) are sold at the gate only. Ages 7 and under are free. Parking is $5. Be a Volunteer and enjoy the festival for FREE! Email brenda@terrapinhillfarm.com for details.
Join our Street Team and help us get the word out! Email John (mtnmoody@hotmail.com) for flyers and posters (include your mailing address) or download the poster from the website. In fact, go ahead and email him if you have any questions that aren’t answered on the website!
Check out www.terrapinhillfarm.com/festival for more details and directions, and visit us on MySpace at www.myspace.com/terrapinhillfarmofficialsite. Hope you can come join in the fun!!
Thursday, August 14, 2008
Jerrico Alimni Golf Outing
This Saturday , August 16, 2008 several Jerrico , Inc alumni will congregate for a golf scramble at Kearny Hills Golf Course in Georgetown , KY .
Wednesday, August 13, 2008
A gem of a place in Elizabethtown , KY - Arnolds
Today I was in E-town to meet a client and also attend the Lincoln Trail Venture Club meeting and afterward found a gem of a coffee shop and restaurant . On Ring Road near the
I-65 Exit is Arnolds ( Great Food , Great Prices ) . This is a great little place with a lot of variety and really nice ambiance . Check out their website at www.arnolds.bz .
I-65 Exit is Arnolds ( Great Food , Great Prices ) . This is a great little place with a lot of variety and really nice ambiance . Check out their website at www.arnolds.bz .
Tuesday, August 12, 2008
Magrees Bakery.......... old and reliable
With the proliferation of chain coffee shops, etc. , its still great to stop by a place like Magees Bakery on E. Main Street in Lexington, KY . This has been a family owned business since 1956 and has great bakery items, breakfast and lunch fare and free WiFi . Check out their website at www.mageesbakery.com .
Saturday, August 9, 2008
Tuesday, August 5, 2008
KD's Homemade BBQ Sauce
If you like BBQ you should try KD's Homemade BBQ Sauce made in Lee County , Ky. . Very soon it will be available at Liquor Barn stores . I have tried this product and it is flat outstanding . Visit www.kdsbbqsauce.com for more information . KD's is also carries the Kentucky Proud designation .
Monday, August 4, 2008
Drink Prices
OK........if you like bars and if you like cheaper or cheapest drinks you might check out
www.drinkprices.com .
www.drinkprices.com .
Please see below from NRA on the removal of Mexican-grown jalapeno and Serrano peppers due to Salmonella Saintpaul hazard.
August 1, 2008
A Message for Retailers and Food Service Establishments on the Handling, Removal, and Disposal of Mexican-grown Jalapeño and Serrano Peppers due to Salmonella Saintpaul Hazard
FDA is currently asking retailers and food service operators to respond immediately to remove and secure for disposal fresh (raw) jalapeño and serrano peppers grown, harvested or packed in Mexico, making sure that all such peppers are not inadvertently made available for use, purchase, salvage or donation and therefore preventing any possibility for human or animal consumption.
This action is the result of evidence gathered by an intensive FDA investigation that now points to jalapeño and serrano peppers from Mexico as the most likely source of the outbreak that has caused over 1,300 people around the country to become ill. Suggestions for the proper handling and removal of these products from further circulation and disposal of products are provided below.
Additionally, restaurants, retail food stores, and similar retail institutions that have used jalapeño or serrano peppers grown, harvested or packed in Mexico as a garnish or as an ingredient to prepare entrees, salsas or other products are asked to dispose of these products, making sure that all such peppers are not inadvertently made available for use, purchase, salvage or donation and therefore preventing any possibility for human or animal consumption.
Safe-handling Practices for Removal of Fresh Jalapeño and Serrano Peppers
Wash hands thoroughly with soap and warm running water before and after handling fresh jalapeño or serrano peppers.
Maintain records of the jalapeño and serrano peppers from time of receiving through service.
Retailers in general should:
Store the product for disposal such that it does not contaminate other foods.
Segregate product from other foods by using a separate set of storage racks or separate cooler, if possible.
Store all product off the floor.
Store all other fresh peppers, whole or cut, and any other produce where other products – especially raw meat and poultry – cannot cross-contaminate.
Wash, rinse, and sanitize all sinks, utensils, cutting boards, slicers, and food preparation surfaces and storage shelves that may have come in contact with the jalapeño or serrano peppers and dishes made with these peppers such as salsa and guacamole.
Removal of Products from Circulation or Service All jalapeño and serrano peppers grown, harvested or packed in Mexico should be removed from store shelves and separated from other stock immediately. If possible, use additional safeguards, such as locking out or flagging the UPC codes at check-out, to ensure these products are not used or sold to consumers. Make sure cashiers are informed of the hazard and cautioned not to override the lockout.
Removed products scheduled for disposal should be kept in a secure area and identified with signs that have bold, clear lettering indicating that the products pose an extreme health hazard.
Removed products need to be clearly marked to prevent restocking, re-entry into commerce (including donation to food or pet food banks), or diversion to food salvage operations. Consider shrink wrapping products to ensure they do not accidentally find their way back into commerce.
Disposal of Jalapeño and Serrano Peppers Products should be isolated from other stock, secured and tagged for disposal. Disposal must be done in accordance with State and local regulations and ordinances and in a manner that will prevent diversion of the products. Products should not be disposed of by placing them in unsecured garbage cans, dumpsters or other receptacles in a manner that could result in subsequent removal by individuals for their own use or for sale to others.
Informing Employees and Consumers Employees should be informed of the hazard associated with the products. Signs should be posted on removed products to inform employees on all shifts that the product is hazardous and being held for disposal.
Store employees should alert consumers to the serious health hazard associated with exposure to these products. Consider posting signs on shelves and elsewhere in the store, and using other means of shopper notification to warn consumers not to taste or eat any of these products. Inform consumers that any of these products in their homes should be discarded carefully. More information for consumers is available by clicking on the link below, or from the Centers for Disease Control and Prevention website at http://www.cdc.gov/salmonella/saintpaul/#advice.
Consumers and others with questions can also call FDA at 1-888-SAFEFOOD.
See also: Salmonellosis Outbreak Questions & Answers for Consumers and Industry More Information: Salmonella Saintpaul Outbreak
Donna Garren, Ph.D.
Vice President, Health and Safety Regulatory Affairs
National Restaurant Association
1200 17th St., NW
Washington, DC 20036
P: (202) 331-5986
F: (202) 973-3671
E: dgarren@restaurant.org
A Message for Retailers and Food Service Establishments on the Handling, Removal, and Disposal of Mexican-grown Jalapeño and Serrano Peppers due to Salmonella Saintpaul Hazard
FDA is currently asking retailers and food service operators to respond immediately to remove and secure for disposal fresh (raw) jalapeño and serrano peppers grown, harvested or packed in Mexico, making sure that all such peppers are not inadvertently made available for use, purchase, salvage or donation and therefore preventing any possibility for human or animal consumption.
This action is the result of evidence gathered by an intensive FDA investigation that now points to jalapeño and serrano peppers from Mexico as the most likely source of the outbreak that has caused over 1,300 people around the country to become ill. Suggestions for the proper handling and removal of these products from further circulation and disposal of products are provided below.
Additionally, restaurants, retail food stores, and similar retail institutions that have used jalapeño or serrano peppers grown, harvested or packed in Mexico as a garnish or as an ingredient to prepare entrees, salsas or other products are asked to dispose of these products, making sure that all such peppers are not inadvertently made available for use, purchase, salvage or donation and therefore preventing any possibility for human or animal consumption.
Safe-handling Practices for Removal of Fresh Jalapeño and Serrano Peppers
Wash hands thoroughly with soap and warm running water before and after handling fresh jalapeño or serrano peppers.
Maintain records of the jalapeño and serrano peppers from time of receiving through service.
Retailers in general should:
Store the product for disposal such that it does not contaminate other foods.
Segregate product from other foods by using a separate set of storage racks or separate cooler, if possible.
Store all product off the floor.
Store all other fresh peppers, whole or cut, and any other produce where other products – especially raw meat and poultry – cannot cross-contaminate.
Wash, rinse, and sanitize all sinks, utensils, cutting boards, slicers, and food preparation surfaces and storage shelves that may have come in contact with the jalapeño or serrano peppers and dishes made with these peppers such as salsa and guacamole.
Removal of Products from Circulation or Service All jalapeño and serrano peppers grown, harvested or packed in Mexico should be removed from store shelves and separated from other stock immediately. If possible, use additional safeguards, such as locking out or flagging the UPC codes at check-out, to ensure these products are not used or sold to consumers. Make sure cashiers are informed of the hazard and cautioned not to override the lockout.
Removed products scheduled for disposal should be kept in a secure area and identified with signs that have bold, clear lettering indicating that the products pose an extreme health hazard.
Removed products need to be clearly marked to prevent restocking, re-entry into commerce (including donation to food or pet food banks), or diversion to food salvage operations. Consider shrink wrapping products to ensure they do not accidentally find their way back into commerce.
Disposal of Jalapeño and Serrano Peppers Products should be isolated from other stock, secured and tagged for disposal. Disposal must be done in accordance with State and local regulations and ordinances and in a manner that will prevent diversion of the products. Products should not be disposed of by placing them in unsecured garbage cans, dumpsters or other receptacles in a manner that could result in subsequent removal by individuals for their own use or for sale to others.
Informing Employees and Consumers Employees should be informed of the hazard associated with the products. Signs should be posted on removed products to inform employees on all shifts that the product is hazardous and being held for disposal.
Store employees should alert consumers to the serious health hazard associated with exposure to these products. Consider posting signs on shelves and elsewhere in the store, and using other means of shopper notification to warn consumers not to taste or eat any of these products. Inform consumers that any of these products in their homes should be discarded carefully. More information for consumers is available by clicking on the link below, or from the Centers for Disease Control and Prevention website at http://www.cdc.gov/salmonella/saintpaul/#advice.
Consumers and others with questions can also call FDA at 1-888-SAFEFOOD.
See also: Salmonellosis Outbreak Questions & Answers for Consumers and Industry More Information: Salmonella Saintpaul Outbreak
Donna Garren, Ph.D.
Vice President, Health and Safety Regulatory Affairs
National Restaurant Association
1200 17th St., NW
Washington, DC 20036
P: (202) 331-5986
F: (202) 973-3671
E: dgarren@restaurant.org
Honey Bean Coffee
For a great Kentucky based resource to order high quality coffee online try Honey Bean Coffee at www.honeybean.com . They have a great variety and also programs like coffee clubs .
Sunday, August 3, 2008
August 7 Thursday Night Live in Lexington
Hope you'll encourage folks to turn out for the Downtown Lexington Corporation's next Thursday Night Live (Aug. 7, 5:30pm, Old Courthouse in downtown Lexington) featuring two LexJam products: Some Other Meanness and Old Vine Street Social & Pleasure Club. The first group, an alt-country band whose original music is based on the poetry of Flannery O'Connor, is led by Transylvania professor Scott Whiddon.Old Vine Street is led by St. Joseph Hospital CEO Gene Woods and most of its tunes are Woods originals. Playing blues harmonica is Dr. Jay Zwishenberger ("Dr. Z"), chief of surgery at UK. Arthur Rouse is on drums, I play keyboards and we also have a killer saxophonist as well as a cajun fiddler/vocalist.Should be some fun! Hope you all can join us. And please help us spread the word.Thanks!Tom Martin
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