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BY ATANAS GOLEV

A new mac and cheese place has been announced for Lexington. The Cheesy Mac (macaroni with a twist) is coming to the Locust Hill area, in front of Kroger on Richmond Road. The restaurant is scheduled to open in January.

Puccini’s Smiling Teeth opened in Brighton Shoppes mid-October. In addition to their regular menu (pasta, pizza, subs, etc) Puccini’s also offers a wide variety of gluten-free pizza and pasta and a new beer menu.

Ted’s Montana Grill in Hamburg has announced a No Kid Hungry initiative for Fall and Winter. “We introduced adult milkshakes to our menu for the first time this spring, and they fast became a new signature favorite,” said Chris Raucci, corporate chef for Ted’s Montana Grill. “Throughout the fall and winter months, a portion of the proceeds from the salted caramel shake will go to support Share Our Strength’s No Kid Hungry campaign to help end hunger.”

On November 8 from noon – 3 pm: Canal House Cooks at Maker’s Mark. Hop in the car for a leisurely Sunday drive down the backroads of Marion County to Historic Maker’s Mark Distillery in Loretto, Kentucky for a special autumn luncheon with the James Beard award-winning culinary duo from Canal House. Christopher Hirsheimer and Melissa Hamilton have put together a seasonal menu starting off with bourbon cocktails: Canal House Bourbon Side Car and Maker’s Mark Manhattan, and featuring Kabocha Squash & Preserved Lemon Raviolo with Sage Butter, Free-Range Poussin with Cipollini & Chestnuts, and Honey Crisp Apple Tart with Maker’s Mark Caramel Ice Cream. Jay Murrie of Piedmont Wine Imports in Durham, NC will talk about the pairings of wines that will accompany the menu. An autographed copy of Christopher and Melissa’s cookbook, La Dolce Vita will be included with the lunch.

Author Steve Coomes will bring stories of the timeless Southern tradition of country ham to a special dining event at Azur Restaurant & Patio Wednesday, November 12 at 7 pm. Azur chef Jeremy Ashby, inspired by recipes in Coomes’ recently released book, Country Ham: A Southern Tradition of Hogs, Salt & Smoke, has created a four-course menu highlighting the Kentucky delicacy. An avid cook of cured meats, Ashby will prepare some of world’s best aged pork while Coomes gives diners the rub on the regional history of country ham and its ascent from blue-collar staple to fine dining feature.

On November 13, the Bourbon Women Association hosts a Sip & Shop event at the Hamburg Pavilion Liquor Barn. The event, which is sponsored by Jim Beam, starts at 5:30 pm and ends at 8. Each Sip & Shop event features a special tasting from the evening’s bourbon sponsor, food samples, a silent auction, and exclusive discounts.

Holly Hill Inn’s annual Classic Cassoulet dinner is Sunday, November 16. Cassoulet is the ultimate slow-cooked, one-pot meal. Chef Ouita Michel’s version is traditional, using white beans, confit of goose, local lamb, fresh-cured local pork and garlic sausage. It takes weeks to prepare.”It’s a wonderful experience to walk into Holly Hill Inn on the afternoon of the cassoulet feast and smell the rich meats and beans bubbling in their crocks,” says Chef Ouita. Reservations required.

Two new Newk’s Eatery locations open up in November. The Richmond Road Newk’s opens on November 17 and the one at the Mall opens November 24.

Lexington Women Chefs will host their “Holiday Winter Harvest” dinner on November 20 at Wild Thyme on Chinoe.

Submit your neighborhood restaurant news and events to info@hamburgjournal.com. To advertise your restaurant or business in the Hamburg Journal, email ads@hamburgjournal.com.

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