Lexington, KY - Horse Capital of the World

BLUEGRASS FLAVORS AND FEEL: 

In Culinaryland, it is hard to be all things to all people, but at Wild Thyme, Allison Davis--founder, owner, cooking teacher, chef, caterer, businesswoman, and social entrepreneur--is doing just that…and successfully.

http://www.wildthymecooking.com/

After a year and a half of strategic planning, she has found the niche she was looking for: a hands-on intergenerational learning center where cooking and nutrition reign while engaging in philanthropy and using the cooperative nature of kitchen work to help businesses build teams, all while having fun.

The space is versatile enough to meet this mission and plenty of other goals besides: demonstration classes are held there, catering orders are filled there, and seasonal special events happen regularly.

The one I want to let you know about today is the "After the Track" series. Every Saturday this month, Chef Davis will be leading Saturday evening classes after the Keeneland races are finished. Participants (space is limited to 20 people, so early booking is better) will create thematic meals, such as "Traditional Kentucky Fare" on October 13 and "Kentucky Proud Autumn Harvest" on the 27th.

Check this out:

"Kentucky Fare"

This traditional "true blue" feast pays homage to our state starting with a KY Bibb tossed with a citrus bourbon vinaigrette. O fcourse, a delicious burgoo is next on the list, followed by a plate of southern fried chicken, corn pudding, and a mini hot brown! "Say What?" Still not convinced, finish the meal with a Caramel Bourbon Bread Pudding
and help yourself to our Mint Julep Bar with all the fixings...just don't forget to bring your favorite bottle of bourbon to share.
Price per person is $65.00

and this:

"Kentucky Proud Autumn Harvest"

This Kentucky proud farm-to-table dining experience must start with a country ham pate served on a local cheese board with accoutrements. Followed by a mouth watering butternut squash lobster bisque with fried sage. For the main course, savor the season with Coq Au Vin  featuring Lyons Farm Chicken with Roasted Root Vegetables, Caramelized
Pearl Onions, and a Fennel & Parsnip Puree. And no Autumn harvest would be complete without a taste of caramel apple orchard crisp.
Price per person $65.00

Below is the rest of the line-up, however, along with more information and online reservations.

https://www-11b.bookeo.com/bookeo/b_wtcooking_start.html?ctlsrc=1349272356193

All these classes are BYOB, but Mason's Liquor right across the parking lot can set you up with a bottle of wine or a fine Kentucky bourbon.

I now invite Chef Davis and her fellow chef, marketing and events coordinator, goodwill ambassador and right-hand woman Annette Jett to chime in on this blog.

Let's all get a dialogue going!

Thank you Wendy, It has truly been an honor to bring this concept to Lexington and for it to be so well received. We are a unique culinary experience in Lexington and pride our selves on having fun in the kitchen, learning new techniques, trying new foods, and teaching all generations how to cook! We are a niche business with versatility of services from corporate teambuilding/iron chef competitions to hands on cooking classes, to children's birthday/cooking parties. We also recognize the opportunity for culinary events and created a state of the art facility that we feel is quite inviting and perfect for holiday functions, meetings, bridal showers, rehearsal dinners, you name it. We love using local KY proud ingredients and sharing our passion for food and for our community with others. This social dining experience is a must on the list. Thank you Wendy for the kind words and you support.
by: Allison Davis
Thursday Oct 11, 2012

Thanks for visiting with us at Wild Thyme Wendy. You always provide such informative and inviting descriptions of the best of Kentucky's hospitality scene. We appreciate you including us in this group of fine foodies and promise to offer a truly unique experience to all of our local and out-of-town guests. We look forward to seeing you again too- feel free to stop in anytime, as we are always 'Cooking Up Fun!'
by: Annette Jett
Thursday Oct 11, 2012