Monday, May 7, 2012

Food News: Remembering a Chef, the Derby, and Great Grilling

In March, Sullivan University and the culinary world mourned the death of Chef Walter 'Spud' Rhea. Rhea was part of an elite group as one of only twelve Certified Master Pastry Chefs in the United States. Read more about Chef Rhea on page nine of the May issue of National Culinary Review, which is available in the Sullivan University Library.  

Even though the Derby hoopla has passed, you can still enjoy delectable fare and get a start on planning next year's party with the list of titles featured here.  These books have recipes which highlight Kentucky's food and beverages. Enjoy!

  • Adventures in New Kentucky Cooking with the Bluegrass Peasant by David Domine, 641.5976 D671a
  • The Blue Grass Cook Book compiled by Minnie C. Fox, 641.5975 F793b
  • Cooking with My Friends: Kentucky Recipes Tried and True by Lavece G. Hughes, 641.5976 H893c
  • Flavors of Kentucky: A Look at Kentucky’s Foodways Including Recipes that Have Graced the Tables at Horse Farm Mansions, Won Awards for Creative Cooks, and Are Favorite Dishes at Church Potlucks or Family Reunions by Sharon Thompson, 641.5976 T476f
  • Kentucky’s Best: Fifty Years of Great Recipes by Linda Allison-Lewis, 641.5976 A438k
  • The Mint Julep by Richard Barksdale Harwell, 641.252 H343m

For those who like to grill out, two recent culinary publications highlight recipes for grilling. Fine Cooking's most recent issue (June/July 2012) has an article by Steven Raichlen about his five ways to grill chicken. The June issue of Food & Wine seems to be dedicated to grilling since it has recipes, reviews of grilling tools and techniques, and summer cocktail trends. Both magazines also provide delicious sounding recipes for hearty (and healthy) side dishes. Both of these magazines are available here in the library too.

Finally, last, but not least, you may have heard of the local restaurant Saul Good, which has locations off Nicholasville Rd. and in Hamburg. In an article titled, "Pizza with Personality," Kathryn Kjargaard, discusses some of the unique pizzas served at Saul Good. The article may be found in the May 2012 issue of National Culinary Review.

If you are interested in any of these books or magazine articles and need help finding them, please ask one of the librarians for help. We will be glad to assist you.

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