Featured
Adventures in Bitters
The hidden ingredient in your cocktail
Plotting a New Path
Just north of Lexington is a new kind of farm, and a new kind of Kentucky farming. Brandon and Hanna Barnett and Brandon's sister Ally Vallandingham of Stepping Stone Farm are building on the legacy of eight generations.
Apple Chutney
Savor our sweet and tangy chutney on a cheese or charcuterie board, with a grilled cheese sandwich, and alongside baked ham or roast pork, chicken or winter squash. We even snuck a spoonful onto our apple cornmeal crepe and approved.
Dried Apple Peels
Easy oven-dried apple peels let you get one more treat out of an ingredient that would otherwise be discarded. They’re great for topping cereal, yogurt or a salad; or eating au naturel.
Apple Cornmeal Crepe
This apple cornmeal crepe makes an excellent base for a green salad dressed with a punchy vinaigrette. It’s neither completely savory nor completely sweet, but always completely right when made with local apples on a crisp autumn day.
Pork Tendy & Boozy Apples
When Chef Ouita Michel and Events Chef Scott Darnell took to the culinary stage at the Kentucky Bourbon Festival in Bardstown, they cooked this deliciously seasonal main course using Kentucky’s native spirit. It features locally-raised pork from Patrick Kennedy’s Stone Cross Farm and apples from Stepping Stone Farm. And of course, plenty of Kentucky bourbon!
We take you through the process step-by-step with our four part recipe – for the bourbon brine, a spice rub, then cooking the tenderloin and apples.