Chef John Foster: Really, Christmas is coming; so is different way of cooking, eating, enjoying ‘comfort’
Christmas is coming!! No really, it is. I heard my first Christmas music this week and some of my neighbors…
The Sage Rabbit
Read More
Chef John Foster: Summer deluge hits markets, take advantage while you can, especially asparagus
The spigots have been cranked wide open, and the summer deluge has begun to hit the markets and then my…
Chef Foster: Channel your inner Pilgrim by making creative recipes using seasonal pumpkins
Inevitably, sometime in October I will be pressed to write about pumpkins. I will talk about their history, the origins,…
Chef Foster: Soup may not be a cure-all, but it can still be a remedy for what’s ailing us
I’ve got the sniffles and a nagging cough. Not sure if it’s allergies or I’ve finally succumbed to a common…
Chef Foster: Preserving the sanctity of pasta, one of our oldest and most versatile culinary treasures
Mention the word pasta to someone and they may shrug their shoulders slightly. Yeah, they like it all right but…
Chef Foster: A well-stocked pantry will save precious minutes for your weekend cooking projects
When fall rolls around every year, we anticipate that after the kids are back to school and the days start…
Chef Foster: Step out of your comfort zone with fall offerings and experience a new level of eating local
The fall season in Kentucky can become a series of culinary acrobatics, twists and turns that jolt us out of…
Chef Foster: Food is the gift that truly keeps on giving — especially when it’s your birthday
I have a September birthday, middle of the month in fact. I feel a bit lucky every time it rolls…
Chef Foster: Raw?! Unlock the culinary range of your peppers through smoking or roasting
I just spent an evening smoking trays of banana peppers to put away for another menu change, and in doing…
Chef Foster: Sometimes taken for granted, the common potato has a prominent spot at the table
Last week’s column talked about the forgotten vegetables at the market, and in the midst of all the discussion about…
Chef Foster: Growers can provide knowledge, advice on the subject of forgotten produce of summer
Let’s call them the forgotten produce of the summer. The eggplants and kohlrabi, radishes and kale. Coveted by a few,…
Chef Foster: Bountiful supply of late summer vegetables leaves chefs with plenty of options
Summer solstice is long gone. Corn that’s knee high by the Fourth of July? Already past. Christmas is coming the…
Chef Foster: Success in the restaurant business comes when luck is combined with preparation
Luck can manifest itself in many ways. One can stumble upon it — when you least expect it you can…
Chef Foster: Elusiveness, local availability of seasonal fruits is all just part of their appeal
It seems like only yesterday that we were enjoying the literal fruits of the land, indulging in big fat strawberries,…
Chef Foster: Take advantage of living in a region that encourages year-round farm to table eating
There comes a point in every summer season when I look around and think the market can’t get any bigger….
Chef Foster: Restaurant scene no longer dominated by fast food as Lexington hometown talent emerges
It sometimes helps with perspective when you visit another city or state and immerse yourself in their version of your…
Chef Foster: Ripest summer tomatoes don’t necessarily result in the tastiest tomato pie
Tomatoes are the gateway vegetable of the summer, the bell weather for when and how complete the summer season really…
Chef Foster: How to preserve our food heritage while trying to keep up with current demand
As I write this column, I sit in a beach house, hundreds of miles away from Lexington on Edisto Island…
Chef Foster: During produce boom, the question is how much are you willing to spend on great food?
In the midst of a summer boom of produce, we need to calculate just how far we are willing to…
Chef Foster: Here’s a mini challenge — plan an entire meal around a trip to the Farmer’s Market
The time is fast approaching when you can start to put together whole dishes and even meals from the farmer’s…
Chef Foster: Fresh garlic worth the time and effort to buy, understand and cook fabulous meals with
Without being too technical or debating the botanical aspects of this ingredient, I want you to consider the many faces…
Chef Foster: Bridging one season to another means taking advantage of what’s currently available
As we hurtle into summer at breakneck speed, it is worth our while to reflect for a moment on the…
- 1
- 2