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Hey Jeremy! I'm so excited! I'm going to be painting pumpkins on October 26th.
That's going to be so fun and the Incredible Food Show is coming up. That's
the episode we're talking about today. We've got two great guests, Brigitte Nguyen from
Kentucky Proud Kitchen also Allison Davis of Wild Thyme. We're going to talk about
the Incredible Food Show, cooking segment, everything that is going on right here
in the Bluegrass.
And learn all about it in just a couple of minutes. We'll be right back.
(Music)
Hey Jeremy!
Yes.
We're back with we're going to talk about the Incredible Food Show which is on
October 26th.
Which is the biggest food news of the region.
Huge Food News. Yeah, that is Food News. Let's just declare it Incredible Food
Show Times. We're going to be talking about that it's so important and it's on
October 26th. It's a Saturday from 9-5 and it's at let me make sure I get this straight
The Lexington Center.
Mmmhmm.
At Rupp Arena. And there's a reason for that there's so much going on that that is
the biggest place we could put it.
It's amazing what they do. I mean they've got the Ale-8 One Cooking Stage, there's
cooking demonstrations going on vendors, I mean there's so much going on.
And it is presented by Kentucky Proud. That's important.
Yes.
Because Kentucky Proud is about Kentucky and about going local. Jeremy, this is
what this is all about. We're going to have all of these local vendors. Lots of folks
from everywhere.
All over the state.
Yeah, all over the state and that's what Kentucky Proud is we'll talk to Commissioner
Comer he's done a fantastic job.
Right.
And our guests here today, we're going to be interviewing a couple of really you mention
that in our Intro.
They play a great role in this whole festival. Just like everybody else this is about
Kentucky. A spotlight.
And that's a growing movement, isn't' it? It's a growing movement.
Mmhmm.
And that's why last year it was just packed.
Right.
And that's why you need a big room. It's like an Emporium. On one end of the whole
thing you have the Ale-8 Kitchen Stage and you've got all kinds of things going on.
Hopefully you can get through that quick because we've got to talk fast. We don't have a
lot of time and we want to tell you about everything. We'll have a marketplace where
you can get samples and actually buy things. We have Kentucky traditions being exposed
like sorghum. That's so Kentucky. And grits front the Mill.
There's some interesting facts about sorghum and people don't know. It's associated with Molasses and it's so different.
And health.
And health, yes.
We stand a real opportunity in this state.
I mean the beer cheese, the sorghum, the molasses it's all going to be there.
And then there will be you and me there too.
I know.
We are going to do a Quick Tip booth.
They're going to put us in the corner, you know.
Yeah, we'll be doing Quick Tips, yeah. I'm going to come up with something just something
kind of a nice relay of information. Going to do something nice and quick. Something
that is really cool is they've got this dinner in 15 minutes thing on a stage.
I love that.
I can't wait to see that too. You can get dinner done in 15 minutes. Quick tips on how
to do things. The Ale-8 One stage is going to be full of action.
Yeah, John Foster and Sullivan is involved in all of this as well.
John is an incredible chef. He oversees the culinary department at Sullivan. You know,
he's up here at 3,000 feet just making things happen. You know, he's going to be doing
the rumble at Rupp which is a big cooking competition.
I love that.
It's almost like a basketball tournament or something.
Yeah, oh, yeah. It's going to be so exciting. Bobby and Jamie Deen.
They are doing two demonstrations and I can't wait to see what they are doing. I mean I
hope they come in and I know they are going to utilize Kentucky product. You know,
they are good ole Southern boys too. So, the ingredients should be familiar. I can't wait
to taste what they do and see what they do and go home and you know apply it.
Just real important too, reserve seating is taken but that means floor seating but you can
still get plenty of good seats with your general admission.
Oh, yeah sure.
And we'll be talking a little bit about that. We have winery aisle. You might have to really
work to get me out of that one.
I know. Well, you walk in and you stumble out. No. It's a great way to kind of tasteit's a
wonderful way to get out there and kind of sample what Kentucky has wine wise because
there's so much to taste and so much to experience and people don't actually realize how
much we have here in Kentucky.
Well, how about your good friend Ed Lee?
Oh, good ole Ed. He's coming down from Louisville.
He's an award winner.
He's such a neat guy.
Yeah.
I love the way he spun Southern cooking with kind of his Asian influences and really
makes a whole lot of sense because a lot Asian foods can be comfort foods. So can
Southern food. Like the way he blends pickling and smoking and Southern food together.
Yeah.
It's going to be a great conversation.
This is just going to be so exciting. Of course, it is being put together by the wonderful
Sheila Kenny and Theresa Lloyd who are just I don't know how they manage to put
all this together.
You know. They do it year after year. This is the fifth year.
Fifth year.
It just keeps getting bigger and better every year.
Yeah. So, we've got all kinds of things going on. Restaurant row, don't want to forget that.
And you might want to mention just real quickly Jeremy, we don't have a lot of time but you've
got a little cheat sheet that will tell ya.
We do.
You've got Lexington Pasta coming.
Those guys are fabulous and that's a great Kentucky product.
Chicken. Birds of a Feather. I mean this is just sheer. You can go to any corner of this room
Mmhmm.
.it's a big room and you will find I couldn't even get to it last year. You kept making me go
back to the booth and work.
I do. You know demonstrations even from Tim Farmer who's been doing this for a long time.
KET and such.
And knows exactly what Kentucky is all about. He's almost our Hunter Gardner Angler guy
Love it.
foraging stuff right out of the field.
Here's how people get tickets and find out more about the show because we had to go fast
and you'll hear more as we go through this show.
Sure.
But you go to the incrediblefoodshow.com website and you can click on tickets.
That will link on to everything you need.
Yeah.
Everything you need and where you're going. So, we're going to come right back and
do an interview with these two incredible women who are going to be real involved with
it and then you and Brigitte are going to do a cooking segment.
Can't wait to cook together. It's going to be fun.
Yeah. I love it, I love it. So, we'll be right back with Food News & Chews.
(Music)
Hey Jeremy!
Yes.
Ooh. This is so exciting The Incredible Food Show.
This is my favorite time of year.
I love it. Hey! What's wrong with you? I'm going to stay away from you.
It's the Fall. It's time for the Incredible Food Show.
Anyway.
I'm talking about it so much I lost my voice.
Rest your voice because you're going to want to talk all day long on this thing. Okay.
We have two really special guests with us here today.
Yes. I've got Brigitte Nguyen and Allison Davis from Wild Thyme.
Yeah, thank you.
It's so cool to be in this kitchen. It's like a chef's paradise. And we're going to do a cooking
segment later but
Let's let her tell us real quickly where we are and about this place. You're a phenomenon.
Well, I just love to cook. What can I say?
Hahaha.
We're at Wild Thyme the cooking school and we do cooking classes and private events. A lot
of kids parties and just you know fun in the kitchen and fun for all ages.
I bet she could even teach me.
Hahahaha yeah, right.
How to boil an egg.
(Laughter)
Let's talk about the Incredible Food Show. Brigitte and Allison have a great big part in that.
They do.
Brigitte is actually going to be up there and kind of promoting and doing everything
involved with the Incredible Food Show.
Yes! I'm lucky enough to be the Spokesperson for the Incredible Food Show so you don't
have to tell me twice about how excited I am because I love this time of year.
She's so shy.
Hahaha.
I look forward to it every year. I've been involved all five years up until now. It's the fifth year.
So, I will get to introduce the headliners and this year it is the Deen Brothers. I'm so excited
about that.
Ouch!
And then I'll just be in and out of the show and just chatting with people. I'll get to do a
culinary demonstration on the Quick Tips booth. It was a huge hit last year. And I understand
you will be there as well Jeremy.
You know, we're going to do some Chef Tips. Going to try to do a little bit of a cooking segment.
I'll try to teach some people.
Sylvia Lovely will be there.
Hahaha.
Big extra lively Lovely.
That's actually Lovely but anyway.
Yes.
Hey! She's pretty good on tv.
Oh, yeah.
Ya know. There must be something behind that. Tell us about that real quickly.
Well, we share a station and I host a show sponsored by Kentucky Proud on Fox 56. It's
every Sunday at 11:30a and also airs statewide. So, my whole goal was to use anything
that is locally produced or grown so it fits hand in hand with the Incredible Food Show.
So many of the vendors that we see at the Marketplace and there are over a hundred
different exhibitors. We've featured a lot of them on the show and we've used their products
in a lot of our recipes. So it really is a nice compliment.
Can't wait to hear what you're going to be doing. Tell us a little bit more Allison about what
you're going to be doing there because you are getting a lot into children and how we can
change them before they become adults like me that don't cook.
Absolutely. Well, I have a six year old daughter so it goes hand in hand. Me being a mom
and the importance of teaching them at a young age to learn how to self-sustain and cook
for themselves. So, we are doing the Kids Craft Cafe where there are different time sections
throughout the day that kids can come over and participate and get their hands dirty a little
bit in food. So, we are doing pumpkin painting and of course we have it themed around
the holiday, Halloween with Frankenstein pudding cups and pumpkin face quesadillas.
I'm going there. You're on your own.
I think sugar cookies like Fall Sugar Cookies. So, there's different time slots that they can
come over and participate with our chefs.
Oh, that'll be fun.
Well, I was wanting to see what is going on in Kentucky. There's all of these vendors and
products coming together and the food show is THE place to see the diversity that is
coming out of Kentucky the diversity of Kentucky Agriculture Product wise. It's a
food mecca. I mean every year it's gets better. It's like the premiere food event in the
region.
Yeah. And getting better, yeah.
It's just so exciting. You know, they bring in talent from across the nation. I love being able
to show them what we do here. That's really, really fun to get them up on stage using
Kentucky products
Yep!
and being a part of what we do.
There really is something for everyone. I mean something for every age. I have never
left hungry if you get there early. You can get breakfast and samples all day long.
Tell us about the breakfast because that is kind of a big deal especially when it talks
about Kentucky product because you think about there's animal producers and
everybody like the loin chop and the ribeyes and the big prime rib but when it comes
to breakfast you get to utilize much more of the animal and sausages and things like that.
So, it's makes a really big economic impact agricultural impact to have things like a
breakfast, right?
Absolutely. It's a great way to start the day. The first 300 people through the door get a
Kentucky Proud breakfast. And let me tell you, people line up for it!
I saw that last year. Tell us a little bit more about last year. You did the most delectable
little something like a ball of something good.
I think I might have done something like Kentucky Proud Chocolate Chip Cookies. Of course
we think of Kentucky agriculture we think of meats and eggs but believe it or not I was
able to get Kentucky Proud chocolate using Weisenberger Mills flour, local vanilla extract so
things that you wouldn't expect to be local.
Might have been a little Bourbon in that.
Hahaha. Maybe a little bit.
Maybe.
What are you cooking this year?
This year I will be doing a Quick Tips segment that will be a mix and remix. I actually be
taking one night's leftovers and reinventing them into a completely different meal.
Now you're talking my language. I love that the idea of preserving.
Sylvia won't let us I mean there could be like a potato chip and a half of a pickle
And I take it home.
Oh, Sylvia I'm with you.
I'm a preservation queen. Hahaha but yeah, tell us a little bit about some of the other
things you expect to see there.
Oh, gosh one of my favorite parts is the Joseph Beth Booksellers. The fact that there
is this great partnership and you can get books signed. There's just so many people you can talk
to. All of the culinary seminars I wish I had time to sit in on all of them.
Yeah, there's so much to learn plus so much to see. The Deen Brothers are going to be
there so teaching and two?
Two.
Two segments?
Yeah, they will do one at 11 and another at 3. Believe it or not the floor seats have been
sold out but there are plenty of general admission tickets left.
So, how does that work? We've got to make sure people know how that works because
the reserve seats only are sold out.
Right. They go in on general admission?
General Admission plenty of them. It's $20 a ticket. There's a $3 off coupon on
www.incrediblefoodshow.com and the great thing that it is one all access pass. One ticket
and you have access to everything. Seminars, vendors, the Deen Brothers anything
that we have.
Yeah.
And I love the Kentucky Crafters. All of these artisans that you can go and like actually
see their products.
We have a carrier in the store, Robert Ellis, he does these fantastic cutting boards that
are just very organic, very smooth and just beautiful. So, it's not just food you get to see
these artists.
Exactly. It isn't just about food is it? It's about lifestyle.
I mean these people are almost like heroes.
It's about entertaining.
You know when I actually get to go to the Incredible Food Show... I always see the product,
get it in the restaurant and kind of worship it and think it is great. When I go to the
Incredible Food Show I get to met the person who actually makes it.
Right.
That's what people want nowadays. They want a story behind their food, a story behind their
product and they get to meet the farmer or meet the artisan.
And understanding their passion in seeing that up close.
And you've really tapped into that Allison with the desire to know where food comes from
and you're making such a contribution to that as well
Thank you.
with a Kentucky Proud connection. You know it's really a movement that is taking off.
We're excited.
Puts us on the map.
Yeah. We're becoming a food town. So, blackberries going to be talked about
Yes! The health benefits of blackberries, cast iron cooking I mean truly there is such a wide
range.
Well, I can't wait to eat more blackberries.
And I want to do some pump. save one of those sugar cookies for me.
Of course. Maybe even a pumpkin face quesadilla to go with it.
Hahaha.
And Frankenstein pudding! I can't wait!
Hahaha.
And some day Allison, I'll get out here and learn how to cook.
Yes!
Right.
Jeremy is like, "Yeah, right."
If you haven't taught her by now.
It's been three years.
So, I'm not Betty Crocker, deal with it, okay.
We got her to start a microwave.
When Jeremy cooks for you, why do you need to?
It's true.
Anyway, we're going to be back and you and Brigitte are going to do something for us.
Yes, we get to do a little cooking together.
Oh, I'm excited.
Have fun in the kitchen.
Yeah, we'll see what we come up with.
Alright, we'll be right back with Food News & Chews and the Incredible Food Show.
(Music)
Jeremy, we're back with Food News & Chews and I'm with a bunch of experts so I'm going
to keep my mouth shut and get beyond 101 and I'm reading Julia Child You all get
busy now Mastering the Art of French Cooking.
That's a great, great little bit of homework there Sylvia.
Hahaha.
Ya'll go ahead now, okay.
So, we get to cook together which is great.
I'm excited.
The idea behind this is the Incredible Food Show. We're going to utilize what we're doing
at the Incredible Food Show, right?
Absolutely.
Umm, I thought it would be fun if we kind of do our own thing but come together on a plate.
I'm going to do some chicken and it's always best to buy local at the Farmers' Market if possible.
I'm going to use the thighs it's an inexpensive type of cut. It's also Savory to braise down.
Braising it in Ale-8 with some nice sausage as a stuffing. In terms in stuffing a chicken or
chicken thigh it's not that difficult. You get the chicken thigh like this it's got a bone in it
and you can kind of make a little cut here and French down and remove the bone. I know, you
know Jeremy, easier said than done. It's really not that hard. Once you kind of get to the end
you can kind of cut it out. It creates a nice little gap where you can take some good local
sausage.
Yum! Sausage and chicken thigh.
Right.
You can't go wrong. Two of my favorite things.
Dark meat chicken, there's just so much more flavor.
Oh, that's interesting, I had not thought about that.
Skin on I know some people don't like the skin on but please leave it on while it cooks.
It is a constant basting process.
It's it because of more juices.
You render that nice
And the higher fat content.
I just think there is so much more flavor than there is in the white.
Well, we're spoiled Americans.
You know, you don't want to forget to season your foods. I always season the flour.
I like to use a little bit of flour because of a skillet braise because it's a moist environment
and things cook better. It seals the outside so the chicken thigh stays nice and I'm
going to steal some of your oil. Bring it into the skillet.
What's mine is yours.
Thank you.
What's Allison's is ours.
Yeah and we're at Wild Thyme this kitchen is amazing.
We're moving in Allison.
Stoves everywhere, equipment everywhere. Its an amazing place.
Some of the nicest cookware.
If you guys have not been there and play in this kitchen.
All the classes too. You can actually learn and then you can graduate.
Yes.
I actually had a Julia & Julia class where we had the movie playing and we did the
Beef Bourguignon, wore pearls.
Fun!
Hahaha.
So we've got a little bit of flour, salt and pepper on the chicken thigh and you notice
it browns a little bit in the skillet around the outside. And you know this is the magic of
tv part where Brigitte gets to take over. I get to brown this.
Hey!
I've got some other ingredients to cut and add in but she's got some awesome side
dishes for a dish like this.
Yeah, just super easy sides. When I heard you were braising chicken *** and you're
braising in Ale-8, right?
Oh, yeah.
So if there is going to be all the broth there has to be something to sop it all up. So, I am
doing some easy mash potatoes. These are yukon gold mashed potatoes and really, I just
love the peels on because you don't have to peel them and I'm lazy.
Yeah.
Yeah, so everybody knows how to cook off potatoes just drain off the cooking liquid
and then we're just going to add some milk Dean Milk they will be at the
Incredible Food Show.
In the groceries a lot of people do not realize it is a local company.
Absolutely and then Udderly Kentucky will be at the food show as well. They'll be pouring
samples of milk.
(Mumble)
Absolutely, it will be Udderly Kentucky.
(Laughter)
Then you just add butter and then I will be mashing away but what is going to make
these mashed potatoes a little bit different is I'm going to throw in beer cheese!
No way.
(Mumble)
We're doing beer cheese mashed potatoes and I just felt like this should be a thing.
This should be a thing. Does anybody do it?
If it's not it is now.
(Laughter)
It's Kentucky. Food Show.
(Laughter)
Beer cheese you made the right move there.
One of my favorite parts about the food show is you get to try all of these different products
from the different vendors. This is "Hoppin' Poppin'" medium heat but we've also got
"Larry Mac's" "Dad's Favorite" beer cheese is always so popular at the Food Show
(Mumble)
Absolutely. Sampling. There's always good sampling of beer cheese.
Man, look at that.
I don't want to shy away from that so we'll have some nicecheesy
It's at the point where it's just melting and it's emulsifying so nicely.
You want a great texture and just melt in your mouth and texture.
I instantly love this.
Hey! You know what, I know something. Julia Child said that "If you can't use butter, use cream."
Yep.
Impressed?
Butter, cream, cheese.
That's Udderly fantastic.
(Laughter)
And then just a bunch of salt and pepper. I think this would be really good in like
twice baked potatoes too. So, this is just showing ways to use
Now.
Anyway you want it.
A big spoonful.
With the texture of the skins I mean I just like how you're using
Where that's where the nutrients are
Right. Fiber cells are healthy.
So check this out guys got a little extra brown going on with this chicken that is stuffed
with sausage. You know, we're going to be braising with Ale-8. I wanted to compliment
those flavors and it is Fall time at the Incredible Food Show we're going to add a little bit
of ginger. I don't even peel it, I cut it up. It reinforces the ginger flavor in it. I grew up with
it here in Kentucky. I don't know what's in it but I think there's ginger. I know there is a little
bit of magic in there.
That's what explains a lot.
A little bit of onion and I'm going to use some poblano pepper as well.
Perfect.
And you don't want to use too much of this other than to get those ingredients moving. Take
some good Ale-8 and really give it a good time.
Give it a good time. Whooo!
Yay! Flambe!
And let that guy go.
Nice.
And then in 10 minutes, you know a good internal temperature, I can't wait to put these
two together, man.
Okay, I've just something easy and green and I'm literally going to throw some salsa in it.
This is one of Rumor Family Favorites, Screamin' Mimi's they'll be at the Incredible Food
Show too but really why are we cooking with salsa more often? It has everything that you
would put in here anyways, right? Garlic, tomatoes, onions, seasoning
It's such a convenient find.
I'm a short-cut girl today.
When you talk about Kentucky products and what people are producing I can't make it any
better. I mean, so, buy it.
Let somebody else do the work for you.
That's why I like pasta.
You do like pasta.
From Lexington Pasta who is also going to be at the show.
It's amazing. That will get me to eating my greens right there.
Alright.
No problem.
The best greens to eat.
Well, I guess we'll let these finish cooking and put them on a plate and see what we get.
Sounds good.
Yeah, let's do this I've had this in the pan for 10-15 minutes. You can see the Ale-8 is
starting to kind of dissolving and caramelization going
(Mumble)
I'm going to go ahead and take a little bit of this butter here.
Oh, yeah!
And put that in the bottom of the and turn up the heat so we get a little bit of pear jus
and look at those luxuriously sensual
Velvety
Mashed potatoes.
Beer cheese mashed potatoes they're spicy because it's a good spicy beer cheese. I love
the way that beer cheese just melts right into those potatoes.
Me too. It's unapologetically bold. So, you know a great little chicken thigh you can see
how juicy that is. We'll put that right on top.
Oh, those are good.
Oh, there's a piece of ginger. I'm going to put that back in the pan and then the kale man.
I'm going to eat my kale everyday that way.
A little salsa braised kale, I thought I would have some laying around in the pantry
Fridge.
Right! It's a great way to use a condiment product.
Salsa everybody has got a half jar.
Yeah.
Use a little bit for a party or something.
We'll put some of those apples and peppers and onions in there just for fun. If you look and
tilt your skillet just a little bit you've got that nice buttery jus.
Oh, it's so buttery.
Beautiful.
Hey Jeremy, I learned that that is juice.
Hahahaha.
Jus is juice.
Hahahaha.
Alright, you can be the inaugural taster.
Yeah Allison, go for it!
You can pretend that it tastes good, guys.
Oh, there's no pretending on this one.
Yeah, I think it is going to be okay.
Alright, gotta get all the pieces and parts. A little kale. What do you think?
Mmmm. Just going to get a bowl of those mashed potatoes and throw in a little chicken and
a whole mashed bowl. Delicious.
If beer cheese mashed potatoes end up on your menu I want credit.
Hahahaha. You got it.
Deal.
It's a brilliant idea.
Yeah, Food News and Chews we're going to go enjoy this. You come to the Incredible
Food Show October 26th so you can enjoy all day long from 9-5.
See you there.