Tasting Kentucky: Favorite Recipes From the Bluegrass State

Abstract

WKU Libraries featured Maggie Green, a seasonal cooking expert from Lexington, for its monthly speaker series “Kentucky Live!” on the evening of November 10, 2016 at Barnes & Noble Booksellers in Bowling Green, KY. She talked about her new book Tasting Kentucky: Favorite Recipes from the Bluegrass State, in which she includes 102 recipes “both simple and sumptuous” from some of the finest restaurants, inns, cafes, and bed-and-breakfasts across Kentucky. She signed her book at the conclusion of the event.

Maggie Green is a seasonal cooking expert who specializes in culinary nutrition. A native of Lexington, Kentucky she’s a food and nutrition graduate of the University of Kentucky and the Culinary Arts Management program at Sullivan University’s National Center for Hospitality Studies in Louisville as well as licensed dietitian in Kentucky and Ohio.

She’s served as a personal chef for over 100 clients in the Greater Cincinnati area and as a director of a food service department for a retirement center. Following that she spent seven years working with the “Joy of Cooking” Kitchen on recipe development and testing and served as writer, editor and editorial liaison for the 75th anniversary edition of the Joy of Cooking.

She owns The Green Apron Company, a consulting firm specializing in culinary nutrition and cookbook development. She also serves on the Medical Advisory Board for Humana’s Active Outlook Program where she writes food and nutrition content for their award winning magazines.

In her first book the Kentucky Fresh Cookbook, published in 2011 by the University Press of Kentucky, she organized more than 200 recipes by season, incorporating Kentucky-grown and produced-food and gave helpful buying tips on everything from produce to wine and even discussed the pros and cons of organic food. Reviewers commented that she wrote simple, clear, seasonally appropriate recipes “that were guaranteed crowd-pleasers.” Many of her recipes incorporated Kentucky’s most famous beverage. Her “Banana Bourbon Walnut French Toast,” and “Bourbon Mint Slushies” are but two examples. She even gave you tips on how to grill fish or butterfly and split a whole chicken. In between there were lots of good home tales and sage advice.

In here newest book Tasting Kentucky: Favorite Recipes from the Bluegrass State she includes 102 recipes “both simple and sumptuous” from some of the finest restaurants, inns, cafes, and bed-and-breakfasts across the state. It’s the fourth state-inspired cookbook from publisher Farcountry Press and the first to cover a state east of the Mississippi River. The recipes selected showcase the flavors, tastes, and ingredients of Kentucky. The mouthwatering photographs are the work of Sarah Jane Sanders, a food and editorial photographer based out of Lexington. Here’s just a sampling: Jack’s Lounge Mint Julep from Louisville, Bar Manager Joy Perrine, the Moonlite Bar-B-Q Beans from the Bosley Family’s legendary restaurant in Owensboro, Country Boy Hash from Brie and Brad Golliher’s Boyce General Store in Alvaton and for dessert Jackson’s Orchard Apple Strudel from the Home Café & Marketplace in Bowling Green where Joshua Poling is the Executive Chef.

Disciplines

American Material Culture | Food Processing | Photography

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