Visit Paris, KY for a day of shopping and fun.
This Saturday.
3-7



Varden's will offer:
Complimentary Champagne Christmas Punch
Hors d’oeuvres
And a great gift selection





DOWNTOWN PARIS HOLIDAY HOP
Saturday, November 21
From 3:00 – 7:00 pm

There is nothing like Christmas in Paris -

The Paris Main Street Promotions Committee proudly presents the 2nd Annual
Downtown Paris Holiday Hop.

Main Street will be holiday-decorated, with white lights, festive wreaths and Christmas flags.
Luminaries will line the streets guiding shoppers and visitors to over 30 merchants, restaurants,
tourist sites, organizations and offices offering light refreshments, special holiday discounts,
giveaways, and holiday dining “ specials”. Area churches will have carolers enchanting visitors
with songs of the season as they stroll Main Street. The whole town will be reverberating with bells
ringing from the towers of the churches. Hundreds of attendees “hopped” through Main Street
and Downtown last year, enjoying shopping, great food, drink and frivolity! Participating venues will be
marked with red and green balloons.

Some of the Special Events planned will include:

Campbell’s of Paris - a Holiday Buffet featuring Chicken Piccata, Pork Loin and dressing with vegetables, salad and homemade breads

Frames On Main – artist John Ward will sign his new Bourbon County landscape print; pencil drawings and paintings by Midway artist
John T. Berry, new photographs by gallery owner Bobby Shiflet, new print releases by artist Elisabeth Weyer featuring pastoral and farm scenes and live music by Donovan Cain and his daughter Abby Chris Taylor and his son Mason

Vardens – complimentary Champagne Christmas Punch and hors d’oeuvres, Holiday Hop Specials, including Girls’ Night Out, Shop & Sip and Holiday Tea Party. Varden’s will also feature special sales in the retail store. Visit Vardens.com for more information!

Ardery’s Antiques & “The Fountain” – visit the in store Christmas Shoppe, plus the annual “Draw-Your-Discount” up to 50%, free Christmas gift to first 50 shoppers, drinks and munchies. The Fountain will be open for dinner, serving Spaghetti Bake with tossed salad, garlic bread and homemade pies.

Clay’s Downtown Restaurant - regular menu plus Holiday Hop Special

Migdalia’s Restaurant - regular menu plus Holiday Hop Specials

Threadworks – 10% Discount on all orders November 21st

Duncan Tavern – open from 4:00 pm – 7:00 pm with their “famous” light refreshments! Gift Shop will be also be open throughout the Hop.

Brian Privett, Attorney – will offer a showing of work from local artist, Cate Wagoner, as well as live music

Puparazzi Grooming & Boutique – is offering 20% discount off all retail merchandise, free homemade dog biscuits and Russian Tea Cakes with Hot Chocolate

Salon Paris – a $ 59.99 Holiday Hop Highlight Special !

First Presbyterian Church – will be serving food from their new cookbook “Feeding the Flock.” Carolers will also be sharing the holiday cheer on the corner of Sixth and Main at the top of each hour . Cookbooks will be available at the church for $15.00 each.

White Horse Gallery – will sponsor Sandra White’s launch in Paris of Champion Silk Scarves and offer holiday munchies

Fister Sisters – will provide 10% discount off boutique merchandise and Thanksgiving Orders over $ 30.00.

Other stores and venues include:

Edward Jones Investments, Movieland Videos, Nancy Kleck Studio, Y.M.C.A., Paradise Café, Café Marco, Rabons Furniture, TV and Appliance, Curves Fitness, Bourbon Boot Supply, Loch Lea Antiques, Pauline’s Hair Design, HHG Photography, LaShea Salon & Spa, Oasis Tent & Event, Xtreme Fitness, Overly & Johnson LLC, Fairbanks Antiques and Stuff I and II.

Join us:
Saturday, November 21, 2009
3:00 pm – 7:00 pm

Fall is my favorite time of year.
Here are some of my favorite fall recipes.
Nothing does the soul better than to gather with friends and good food...





Crock Pot Apple Dip

1 stick butter
1/2 c. light corn syrup
3/4 c. brown sugar
1 can Eagle Brand milk
Apple wedges - tart apples are best (like Granny Smith)
Peanuts chopped to dip apples in after the caramel

Boil 1-2 minutes the butter, sugar and syrup. Add the 1 can Eagle Brand milk; mix well. Dip apples and enjoy. Serves well in a crockpot to keep warm continually without scorching. For parties may need to double or triple recipe. Easy to store in jars in refrigerator. Excellent on vanilla ice cream also.

Curried Pumpkin Soup

1/4 c. butter
1 lg. onion, sliced
3/4 c. sliced green onion, white part only
1 lb. canned pumpkin
4 c. chicken stock
1 bay leaf
1/2 tsp. sugar
1/4 - 1/2 tsp. curry powder
1/8 - 1/4 tsp. nutmeg
Few sprigs parsley
1 c. light cream
1 c. milk
Salt & pepper to taste

Melt the butter in a saucepan and add the onions. Saute until soft and just golden brown. Add the pumpkin, chicken stock, bay leaf, sugar, curry powder, nutmeg and parsley. Simmer uncovered for 15 minutes, stirring occasionally. Puree in blender or food processor. Return to pan and add cream and milk and salt and pepper to taste. Simmer 5 more minutes, do not allow to boil. Serve topped with a dollop of sour cream or yogurt, sprinkle with paprika and top with chopped chives. The soup may also be chilled and served cold.

Pork Chop And Applesauce Casserole

6 (1/2" thick) pork chops
Salt & pepper
3 1/2 c. applesauce
1/2 c. seedless raisins
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
8 oz. pkg. wide noodles

Season pork chops with salt and pepper. Brown in heavy skillet, remove and keep warm. Combine applesauce, raisins, salt, spices in skillet and simmer 10 minutes, stirring occasionally. Meanwhile, cook noodles in boiling salted water until tender; drain. Add fruit mixture to noodles, mix well. Arrange in large greased 2 quart casserole. Top with browned chops, cover and bake 1 hour or until tender at 325 degrees.

The Varden's of Paris Inc. family is pleased to introduce Matt Corbin as the Chef of Varden's Bistro! (Varden's new evening restaurant, located next door to Varden's Cafe -& opening soon)

Matt's first official day will be November 1, 2009.
Matt will join Phillip & Trudy Tibbs and Steve Walton as partners in Varden's of Paris, Inc.

Chef Corbin will be Executive Chef for Varden's Bistro!

Varden's Bistro! will serve "fresh, contemporary Southern Cuisine". The Varden's Bistro! menu will focus on new ways of looking at traditional dishes.

Matt Corbin graduated with a Marketing and Management Degree from The University of Kentucky and then went on to get his Culinary Arts Degree from Sullivan University.

Matt operated his own personal Chef service after finishing school. He has Interned at Bistro La Belle in Midway, and has worked at AP Roots, The Signature Club on Lansdowne, The Greenbrier Country Club, and Clevelands in Versailles. 

Matt Corbin is originally from Pikeville, KY.

Historic Paris-Bourbon County/Hopewell Museum

 

Special Events

Chili Cook-off & Annual Membership Meeting, Friday, November 13, 2009 at 6 pm at Hopewell Museum, 800 Pleasant St., Paris, KY.   Use your palate to pick a favorite Bourbon County chili and learn about the events and successes of the past year.  At 7 pm, Chautauqua presenter Betsy B. Smith portrays Emilie Todd Helm; Rebel in the White House. For more information or to sign up your special chili, contact Hopewell Museum 859.987.7274. Cost:  free

Special Exhibits

Creative Harvest October 2-December 19, 2009.   Stoner Creek Artists work year-round to produce art for display in this annual exhibit.  The regional art show features two- and three- dimensional work by artists living in Bourbon, Harrison, or Nicholas Counties or members of Stoner Creek Arts.  For further information contact Hopewell Museum, 800 Pleasant St. Paris, KY.  859.987.7274.

 

Student  Workshops:

 

Batik a Butterfly:    Bring the distinctive shape, color, and size of butterflies into a special environment. Use oil pastels and a batik water bath method to create an insect with distinguishing colorations in its own special habitat.  Grades 2-12.  Cost $1 per student.  Call 859.987.7274 to book a workshop time.  Classes in Bourbon County are eligible to receive transportation funds from the Paris Rotary Club.

 

Star Spangled Banners:  As the world’s foremost graphic designer, your job is to design a new national symbol based on the American flag. You’ll look back at how our flag developed, meeting Betsy Ross & the men who commissioned her. Then you’ll make your own banner flag using four specific criteria for the design. Grades 2-12.  Cost $1 per student.  Call 859.987.7274 to book a workshop time.  Classes in Bourbon County are eligible to receive transportation funds from the Paris Rotary Club.

 

 

Historic Paris-Bourbon County/Hopewell Museum

800 Pleasant St.  Paris, KY  40361

859-987-7274  hopewellmuseum@yahoo.com

www.hopewellmuseum.org

Hours:  Wed-Sat 12-5; Sun 2-4; Monday and Tuesday by appointment.

Corn chowder is an American classic. Sweet corn and savory bacon are combined with onions and potatoes to create a hearty chowder that is a meal in itself.



Corn Chowder

3 Cups Corn
6 Ounces Slab Bacon, diced into 1/4 inch cubes
1 Large Sweet Onion (such as Vidalia), diced small
1 Large Leek, cleaned thoroughly and sliced thinly into half-moons
1/4 Cup Red Bell Pepper, diced small
1 Pound Yukon Potatoes, peeled and diced small
2 Tablespoons Butter, unsalted
2 Tablespoons Fresh Thyme
1 Teaspoon Ground Cumin
4 Cups Chicken Stock
2 Teaspoons Cornstarch dissolved in 2 Tablespoons Water
1 Cup Heavy Cream
Salt and Pepper, to taste

Preparation:
Heat a 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot.

Add the butter, onion, leeks, bell pepper, thyme, and cumin and saute, stirring occasionally until the onion and bell pepper are soft.

Add the corn, potatoes, and stock. Bring to a boil and cook for about 10 minutes until the potatoes are soft. Use a spoon to mash some of the potatoes and corn against the side of the pot. Reduce the heat to medium and stir in the slurry of cornstarch and water. Return to boil and cook until the chowder thickens slightly.

Remove from heat and season with salt and pepper. Stir in the heavy cream just before serving.

photo by Catherine Cummings



Whole Texas Size Prawns

2-4 jumbo prawns
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
6 tablespoons unsalted butter
1 tablespoon manicured garlic
1 tablespoon manicured shallots
¼ cup of white wine
Juice of 1 lemon
Kosher salt to taste
Crusty baguette

Directions

Peel and de-vein whole prawns.

Combine all dry spices together in mixing bowl.

In a large sauté pan, melt butter on low heat.

Dredge shrimp in dry rub made from spices.

Place coated shrimp in sauté pan with melted butter. Allow shrimp to cook on slow low heat. Cook until shrimp turn pink, or about 6-7 minutes. Remove shrimp.

In the SAME pan with the butter, spices and shrimp love, toast off the garlic, shallots, deglaze with white wine. Allow to reduce, then season with lemon juice and salt to taste.

Pour pan sauce over shrimp.

Antipasto Plate

2  tablespoons  golden raisins
2  tablespoons  balsamic vinegar
3  tablespoons  part-skim ricotta cheese
2  tablespoons  chopped fresh parsley
2  tablespoons  chopped fresh basil
2  tablespoons  1/3-less-fat cream cheese
3/4  teaspoon  honey
1/8  teaspoon  salt
1  (5 1/2-ounce) bottle roasted red peppers, rinsed and drained


Spread:
4  plum tomatoes, quartered and seeded
2  garlic cloves
1  medium eggplant (about 1 pound), cubed
1/2  medium onion, peeled and cut into 4 wedges
1  teaspoon  olive oil
1/8  teaspoon  salt
2  tablespoons  chopped fresh basil
2  tablespoons  balsamic vinegar
1/4  teaspoon  anchovy paste

Remaining ingredients:
16  water crackers
2  ounces  very thin slices prosciutto

Preparation

To prepare dip, combine raisins and 2 tablespoons vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Let stand 10 minutes; drain. Place raisins, ricotta, and next 6 ingredients (through bell peppers) in a food processor; pulse until well combined.

Preheat oven to 450°.

To prepare spread, combine tomatoes, garlic, eggplant, and onion on a foil-lined jelly-roll pan; toss gently to combine. Drizzle with oil; sprinkle with 1/8 teaspoon salt. Toss to coat. Arrange vegetables in a single layer on pan. Bake at 450° for 20 minutes or until vegetables are lightly blistered and eggplant is tender, stirring after 10 minutes. Cool slightly. Place vegetable mixture, 2 tablespoons basil, 2 tablespoons vinegar, and anchovy paste in a food processor; pulse until combined. Serve dip and spread with crackers and prosciutto slices.

Pasta Salad w/ Walnut Sage Pesto

2 1/2  cups  (1/2-inch) cubed peeled butternut squash
Cooking spray
3/4  teaspoon  salt, divided
1/2  cup  fresh flat-leaf parsley leaves
2 1/2  tablespoons  chopped walnuts
2  tablespoons  fresh sage leaves
2  tablespoons  fresh lemon juice
2  tablespoons  extravirgin olive oil
1  garlic clove
1/3  cup  fat-free, less-sodium chicken broth
3  cups  cooked cavatappi pasta (about 6 ounces uncooked)
4  cups  torn arugula
1/4  cup  thinly sliced shallots
1/2  teaspoon  freshly ground black pepper

Preparation

Preheat oven to 450°.

Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.

Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides. With processor on, slowly pour broth through food chute, processing until well blended.

Combine the remaining 1/4 teaspoon salt, squash, pasta, and pesto in a large bowl, and toss well to coat. Add arugula, shallots, and pepper; toss to combine.



Apple Croustades

2 1/2  cups  (1/2-inch) cubed peeled butternut squash
Cooking spray
3/4  teaspoon  salt, divided
1/2  cup  fresh flat-leaf parsley leaves
2 1/2  tablespoons  chopped walnuts
2  tablespoons  fresh sage leaves
2  tablespoons  fresh lemon juice
2  tablespoons  extravirgin olive oil
1  garlic clove
1/3  cup  fat-free, less-sodium chicken broth
3  cups  cooked cavatappi pasta (about 6 ounces uncooked)
4  cups  torn arugula
1/4  cup  thinly sliced shallots
1/2  teaspoon  freshly ground black pepper

Preparation

Preheat oven to 450°.

Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat squash with cooking spray; sprinkle evenly with 1/4 teaspoon salt. Bake at 450° for 20 minutes or until squash is tender, stirring after 10 minutes. Cool squash slightly.

Combine 1/4 teaspoon salt, parsley, and next 5 ingredients (through garlic) in a food processor; process until finely chopped, scraping sides. With processor on, slowly pour broth through food chute, processing until well blended.

Combine the remaining 1/4 teaspoon salt, squash, pasta, and pesto in a large bowl, and toss well to coat. Add arugula, shallots, and pepper; toss to combine.

Turkey Dumplings with Cranberry-Soy Sauce

For the dumplings:
1 tablespoon vegetable oil
1/4 pound lean ground turkey
1/2 cup shredded carrot
3/4 cup shredded savoy or napa cabbage
1/4 cup green onion
1 1/2 teaspoons minced ginger
1 1/2 teaspoons reduced-sodium soy sauce
1/4 teaspoon each salt and pepper
32 round dumpling or square wonton wrappers
Cornstarch for dusting

For the sauce:
1 cup cranberry sauce
2 tablespoons soy sauce
1/2 teaspoon minced ginger
2 tablespoons thinly sliced green onion

Heat 1 teaspoon vegetable oil in a large nonstick skillet set over medium-high heat. Crumble in turkey and brown well. Add carrot, cabbage, green onion, ginger, soy sauce, salt, and pepper. Cook, stirring, for 3 to 4 minutes or until cabbage is wilted. Remove from heat; cool to room temperature. Moisten 2 edges of each wonton wrapper with a little water. Place a rounded spoonful of the filling in the center of each; fold to enclose, pressing to seal.

Place on a baking sheet dusted with cornstarch to keep wontons from sticking. Cover with a damp towel.

Heat 1 teaspoon vegetable oil in a large nonstick skillet set over medium heat. Add a single layer of wontons. Cook, without turning, for 2 minutes or until just golden on the bottom. Add 1/2 cup of water to the skillet. Cover and steam for 6 minutes or until all water is evaporated and dumplings are tender throughout. Repeat with remaining dumplings, adding more oil to the pan as needed.

Meanwhile, whisk cranberry sauce with soy sauce in a small saucepan; set over medium heat. Cook, stirring often, until the sauce comes to a boil and is smooth and glossy. Cool slightly; stir in the ginger and green onion.

Squash and Apple Soup

1 butternut squash about 1 pound; peeled, seeded, and cubed
3 tart green apples, peeled, cored and chopped
1 medium onion, chopped
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram
3 (14.5 ounce) cans chicken broth
3-1/2 cups water
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup heavy cream
chopped fresh parsley

In a large saucepan combine all ingredients, except cream and parsley. Bring to a boil, simmer, uncovered for 45 minutes. Puree 1/2 of soup with a hand blender until mixture is smooth. Return pureed soup to saucepan and bring to a boil. Just before serving, stir in the cream. Serve hot and garnish each serving with chopped parsley. (And I like to have a shaker with Pumpkin Pie Spice on the table so guests can   

Pumpkin Chili

This Pumpkin Chili recipe will warm you up on a cool Fall day.

2 cups fresh or canned pumpkin
3 pounds lean ground beef
2cans red kidney beans
2 medium onions- chopped
3 cans diced tomatoes, 15 ounce
2 tablespoons Chili Powder
1/4teaspoon red pepper
2 tablespoons sugar
1 teaspoon salt
2 Bay Leaves
1 cup mushrooms

Brown ground beef and drain
Sautee onions in large pot with olive oil, add ground beef, and other ingredients
Cook on low for 2 hours
Serve with fresh baked bread
Put ground beef into a large pot.
 

Creative Harvest Art Exhibit Opening at the Hopewell Museum
Friday, October 2, 2009.  6-9 p.m.




Regional art show opens featuring entries of two and three dimensional
work by artists living in Bourbon, Harrison, or Nicholas Counties or members
of Stoner Creek Arts. 

Stoner Creek Arts will present four $100 Merit Awards to selected entries,
one of which will be named as Best in Show. 

Music and food available. 
Admission free. 

For more information contact Hopewell Museum 859-987-1225.

My new favorite show is  "The Naughty Kitchen with Chef Blythe Beck"!

Chef Blythe Beck is funny and her cooking IS naughty...my kinda food! Beck is bigger than life, the show is funny and fast-paced, and it gives a peak behind the current of the restaurant business.

Beck uses lots of butter, bacon, cream, and beer in her dishes. 

Check her out on Oxygen on Tuesdays at 10pm.

Click here for the show's website



Photo by: Catherine Cummings

Here is her recipe for Iceberg Babies:

1 head of baby iceberg lettuce
2 tablespoons smoked pecans
2 tablespoons diced tomato
2 tablespoons diced onion

For the dressing:

2 tablespoons bleu cheese
1/2 teaspoon Worcester sauce
1/2 teaspoon Tabasco
1/8 cup buttermilk
2 tablespoons mayonnaise
Juice of one lemon
Salt to taste

Cut head of lettuce in half and remove end.

Add pecans, tomato and onion.

Pour dressing over lettuce and serve.

Saturday, September 26


Pumpkin Day at Varden's
Lunch Special
 
Pumpkin Curry & Rice

Turkey, Apple, and Pumpkin-butter sandwiches

Pumpkin Pie

Apple Cider


---Also,

 

2008 Bourbon County Secretariat Festival

9:00am to 6:00pm

The second annual Bourbon County Secretariat Festival honoring Big Red, the 1973 Triple Crown Winner. Lots of activities, equine-related events, Secretariat Look Alike Contest, and more.

Tickets to the 2010 Alltech FEI World Equestrian Games go on sale September 25 at noon EST, exactly one year before the Games arrive in Lexington, Kentucky.

Ticket sales will be facilitated by Ticketmaster, and sold through www.ticketmaster.com.  Tickets will also be available for purchase at all Ticketmaster outlets.  Anyone with special needs, including ADA seating, may call the Ticketmaster hotline at 1-800-745-3000. 

Tickets for reserved seating will be available to each session of competition of the eight world championships of equestrian sport.   Prices range from $25 to $150, providing a range of options for every spectator.

All tickets will be sold on-online, through the Ticketmaster hotline, or at any Ticketmaster outlet. No tickets will be sold in person or via phone at the World Games 2010 Foundation office or the Kentucky Horse Park.

About the Alltech FEI World Equestrian Games

The Alltech FEI World Equestrian Games are the world championships of eight equestrian disciplines recognized by the Fédération Equestre Internationale. Her Royal Highness Princess Haya is the current president of the FEI. The Games are held every four years, and this will be the first occurrence in the United States. The Games run for 16 days in 2010, Saturday, September 25 – Sunday, October 10. 

The 2010 Games are expected to have a statewide economic impact of $150 million, and other current sponsors include Alltech, Rolex, John Deere, Ariat International, Inc. and Rood and Riddle Equine Hospital.  For more information on the 2010 Alltech FEI World Equestrian Games, please visitwww.alltechfeigames.com.

Learn more at Vardens.com