PROOF ON MAIN: 21c { Carolina Rose }

FEAST: Food Chain Lexington

Smoked Salad Martini: Chef Marc Therrien

Great Bites in the Bluegrass State, What to Eat in Kentucky: Food Network {Deviled Eggs, Dudley's on Short}

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Prime Filet + Prawns: Keeneland Hospitality

Heirloom Tomato & Buratta Salad: Beyond Grits { VisitLex }

6th Chakra: INDIGO/Third Eye { Blackberries}

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The Lingering Flavor of Rice: EAT { A Literary and Photography Installation }

Blueberry Music: Personal Project

Michael Hustedde

S'mores Sundae: Crank & Boom

The Soy of Cooking...with Bourbon: The Local Palate

Middle Fork Kitchen Bar: Mark Jensen

On Our Table: Chef Mark Richardson {Chevy Chaser Magazine}

EAT: She's Hungry For Something but Don't Know What {a collaboration with writers}

Good Gray Project {The Imaginarium of the Bluegrass}

TASTE OF KENTUCKY: COOKBOOK { Benedictine Bacon Fried Tomato Sandwich}

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HARVEST: Farm to Fork Series

SQUID INK: Pasta Garage and Italian Cafe-Lexington Pasta + Maystorm Studio

Bread Fruit: Saint Louis du Nord, Haiti