Cooking With Chef Rodney at Georgetown's Bleubird Studio & Suites

Written by Kathy Witt

Whether at his restaurant, Rodney’s on Broadway, or his cooking class at Bleubird Studio & Suites, Executive Chef Rod Jones has one mission: to deliver timeless comfort in an elegant setting.

Rod’s restaurant is tucked in a historic 1840 home, each individual dining room like a gallery with local art enhancing the rich, dark color palette of the walls and a vintage fireplace anchoring uncrowded, linen-draped tables.

“That means conversation stays at the table,” says Rod.

A cozy bar enhances the overall ambience of an exceptional dining experience, and a large patio addition makes an irresistible warm-weather gathering space for outdoor dining and music.

His cooking class, held in the large and airy demonstration kitchen and lounge space at Bleubird Studio, is as relaxed and unhurried as a Sunday afternoon.

Filled with natural light from the windows lining two walls, each one framing the trees and greenery of the surrounding landscape, the kitchen is set with white linen-covered tables topped by small vases of colorful flowers. The room reflects the calming aesthetic found throughout the house, which feels more sanctuary than studio.

Both environments achieve the chef’s goal.

At a recent cooking class, Chef Rod prepared crab cakes served with a luscious key lime mustard sauce. While those in attendance nibbled on an appetizer of crab bruschetta, the chef whipped up his secret sauce—and letting it slip that the secret ingredient was onion juice.

Jones is a self-taught chef who, from a very young age, began working his way up the ranks in restaurant kitchens, starting with the legendary Coach House. He learned the culinary ropes from none other than the restaurant’s owner, Stanley Demos, considered the “grandfather of gourmet fine dining in Lexington.” At that time, Rod worked both in the kitchen and as a musician and, while he still plays, it was cooking he fell in love with and pursued. (In fact, Rod plans to do a little guitar strumming on the patio at Rodney’s on Broadway.)

Through the decades, the chef has opened his own dining establishments and has worked in others’ restaurants, honing his culinary prowess as he created, prepared and perfected recipes for his Caribbean fusion eatery as well as an upscale deli, Italian fine dining restaurant, contemporary grill—even the University of Kentucky faculty club.

At Rodney’s on Broadway, the food focus is on prime beef and fresh seafood and the dishes presented are all Rod’s recipes. Lamb is always on the menu as is the shrimp and scallops entrée—although for some long-time customers, the menu doesn’t figure into their decision.

“They’ve never even seen the menu,” says Rod. “They’ll tell their server, ‘just give me what he’s doing.’”

An evening of gastronomy at this downtown gem might begin with a seahorse appetizer, fresh diver scallops wrapped in prosciutto and served on a bed of crispy spinach with a hollandaise sauce drizzle, move onto a classic wedge salad with Chef Rod’s own creamy smoked tomato dressing and conclude with the melt-in-your-mouth filet mignon with a panko-crusted baked potato or grits du jour.

The cooking classes offer a taste of the magic this maestro of gourmet cookery creates in the kitchen—and a beautifully plated and thoroughly delicious one at that.

The classes are more demonstration than hands-on cooking lesson, with “students” enjoying wine as they watch the chef in action, chatting with their tablemates and enjoying what is truly a relaxing and convivial setting created by Bleubird Studio owner Jane Hale and Chef Rod’s approachable teaching style.

Jane brings an artist’s eye and yogi’s soul to the design motif of the studio and from the moment the front door swings open and guests are ushered within, the atmosphere feels welcoming and uplifting. An art gallery steps from the front door and filled with gorgeous local artworks is an alluring draw and a fitness studio at the top of the staircase feels ready for mats and meditative moments.

Further up the steps are two inviting guestrooms, each with en suite bath, and gleaming shared kitchen. On the third floor, the Crow’s Nest meeting space is surrounded on all sides by windows and overlooks sweeps of farmland, rooftops and gardens.

Back in the demonstration kitchen, a sweet treat is brought out following the main course and time is given for any questions participants may have. In the two pleasant hours that have passed from arrival to the last sip of wine, it has been an afternoon filled with a little learning, a lot of laughter and one exquisite repast.

Cooking with Chef Rodney classes take place once a month at Bleubird Studio, typically at 2 p.m. on the second Sunday of the month. The cooking class is $85 per person and includes a glass of Prosecco. For more information, contact Rodney’s on Broadway at 502-868-7637 or visit Bleubird Studio and click “Events.”

 

RECIPE

Chef Rod’s Crab Bruschetta

Makes 2 to 6 crab cakes, depending on size.

Key Lime Mustard Sauce

Ingredients

2 C mayo

3 limes

1/4 C Dijon

1 white onion

1 tsp white pepper

Instructions

Add all ingredients and mix until blended. Set aside.

Crab Cakes

1 C Maryland blue lump crab meat

1 C panko

1 TBSP fresh tarragon

1 TBSP Chef Rodney’s Cape Cod seasoning (or Old Bay seasoning)

Juice of 1 lime

1 TBSP Dijon

1 egg

Salt and pepper to taste

Instructions

Add all ingredients to a bowl and mix lightly. Form into crab cakes. Heat oil in a frying pan. Sautee crab cakes on each side until golden brown and crispy.

Plate each crab cake on a bed of mixed greens. Garnish with carrot matchsticks, hardboiled egg halves and cherry tomatoes. Top with Key Lime Mustard Sauce and a sprinkle of fresh parsley and serve.

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Author: Kathy Witt

Kathryn Witt is an award-winning travel and lifestyle writer, syndicated columnist and author of several books, including Secret Cincinnati, The Secret of the Belles and Atlanta Georgia: A Photographic Portrait. A member of SATW, Authors Guild and the Society of Children’s Books & Illustrators, she lives in northern Kentucky.

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Graze with AK for a taste of grandma’s cooking, Georgetown

Written by Kathy Witt

It began with a cheeseball.

Several years ago, culinary specialist Amanda O’Neal was urged by her sister to answer a Facebook post from a local mom’s group looking for cheeseballs. Amanda was known for her cheeseballs, having learned how to make them from the best: her grandmother. She answered the post and got the job—and her wheels started turning.

Then friends threw a birthday party for her during which they served a charcuterie board.

“Honestly, I didn’t like the way it looked,” says Amanda. “I said, ‘I can make this.’”

She went home and made one. It didn’t look better, but the idea was growing, and her skills were improving.

With a lot of prayer and persistence, Amanda opened Graze with AK in the spring of 2021.

Amanda specializes in cheeseballs, featuring flavors including bacon and jalapeno cheddar, pineapple habanero and original, which can be made with turkey, ham or chipped beef, and—for the sweet tooth—a peanut butter chocolate chip cheese ball.

Her other specialties are charcuterie; candy grazing boxes; breakfast and lunch grazing boxes and snack packs; grazing runners and grazing tables. Boxes include meat, cheese, crackers, fruit/veggies/pickles and a sweet—and each is truly an edible work of art.

The runners and tables are unique to the number of guests being served, with the intricate and irresistible culinary collages filling part or all of a table. A variety of serving ware, tiered and staged at different heights, adds interest, with each piece displaying a mélange of fruits, cheeses, veggies, meats and more, embellished with sprigs of herbs and greenery and rounded out with salami roses and little bowls of dips and spreads.

Amanda has also added charcuterie classes to her menu.

“These have taken off in a major way,” she says.

Her favorite ingredients to include in charcuterie are her cheeseballs—individual cheeseballs, mini cheeseballs and sample boxes featuring four different flavors of cheeseballs.

“Each time I fill an order, my grandmother immediately comes to mind,” says Amanda. “I love being able to share her with each customer I come in contact with.”

A Kentucky Proud member, Graze with AK seeks out and includes other Kentucky Proud members in filling customer orders.

“This gives me a chance to give back to those who have supported me,” she says.
Amanda was raised in a family of cooks. Her grandmother, Jessie Pearl Bloodsoe, owned Jessie Pearl’s Country Kitchen, a soul food kitchen. Her mother and aunts catered food. She herself has completed some 600 hours of independent learning and workshops on charcuterie, which forms the foundation of her expertise as a charcuterie artist.

The influence of family and food is an integral part of her business, as is the sense of community she feels in growing up in Georgetown.

“Graze with AK produces something that enhances family time, weddings, friend gatherings and more, which I feel comes from the heart of what Georgetown culture is about: love, friendship and family,” says Amanda. “When my Georgetown people enjoy my product, they spread the word and our culture to other places, which makes me grateful.”

It is a formula that is working. Graze with AK has customers all over central Kentucky. The majority are local, but Amanda is expanding her business in other areas of the state.

“Having the ability to make something special for customers can go as far as the order will allow,” she says.

 

In spite of her successes, Amanda has faced challenges as a woman and African American business owner, including instances of being disrespected, unequal compensation and not being taken seriously as a business owner.

“The comments have been stereotypical and discouraging to say the least,” she says. “I’ve had to overcome the desire to close my business based on some of these challenges, but I refuse to let ignorance win.”

And that is a win for Georgetown and surrounding communities because the boards and boxes Amanda creates are a celebration of design and deliciousness, color, texture and flavor, all beautifully packaged and presented—and customizable for any occasion.

To learn more about Amanda’s cheeseballs and charcuterie creations and to find information about and sign up for classes (including a class geared to kids and planned during Eastertime), visit www.facebook.com/GrazewithAK or call 502-735-7006. See more of Amanda’s creations on www.Instagram.com/GrazewithAK22.

 

 

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Author: Kathryn Witt

Kathryn Witt is an award-winning travel and lifestyle writer, syndicated columnist and author of several books, including Secret Cincinnati, The Secret of the Belles and Atlanta Georgia: A Photographic Portrait. A member of SATW, Authors Guild and the Society of Children’s Books & Illustrators, she lives in northern Kentucky.

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No Secret Recipe To Dave's Blazin BBQ's Success

Written by Kathy Witt

Fresh. Local. Craft.

These three words form the recipe for success for Dave’s Blazin BBQ, one of Georgetown’s newest dine-in restaurants. In fact, owner David Muir is so committed to this recipe that he spells it out right on the restaurant’s Facebook page.

“We’re a mix between a barbecue place and a craft sandwich place,” said David, noting that about a third of the menu is signature sandwiches where diners get to select their own protein – chicken, pulled pork, brisket or turkey. “We find ways to incorporate unique flavors you typically wouldn’t find at other barbecue places, and we try to give people unique sandwiches and other items.”

Take for instance, the Jammin’ Bacon Sandwich, one of the restaurant’s signature specialties and most popular menu items. A choice of pulled pork, chicken, turkey or sliced brisket is piled high and doused with house barbecue sauce, topped with crispy onion straws and bacon jam and served on a grilled brioche bun. Another is the Cuban, made with ham, smoked turkey breast and pulled pork layered with Havarti cheese, house relish and brown mustard and mayo.

“It’s good quality food,” said David.

A former food truck business, Dave’s Blazin BBQ opened at the end of June as a dine-in restaurant with a location at 751 Slone Drive.

“I’ve been cooking for a long time and decided to do it on my own,” said David, adding that he loves having a business in the hometown where he grew up. “I wanted to do more sauces and offer more food and more creative options.”

Like his Blazin’ Nachos dish, another house specialty and one that comes with a choice of meat covered in white queso, fresh Pico, house relish and house barbecue sauce and topped with cotija cheese. Or his Smoked Bologna craft sandwich, served with shredded cabbage, fresh Pico, Havarti cheese and Bama ranch, a white barbecue sauce zinged with spice. Mmm.

Dave’s Blazin BBQ is currently open 11 a.m.-7 p.m. Wednesday and Thursday and 11 a.m.-8 p.m. Friday and Saturday. The restaurant is currently working on staffing and growing the business. Curbside pickup is offered. To see the full menu, visit www.facebook.com/davesblazinbbq. For more information, call 502-319-8325.

 

RECIPE: Dave's Blazin' Bama Ranch

Here’s David Muir’s twist on Alabama white sauce. Recipe makes two cups.

Ingredients

2 C mayo

4 TBSP apple cider vinegar

4 TBSP horseradish

Juice from half of a lime

1 tsp black pepper

1 TBSP spicy brown mustard

1 TBSP Hidden Valley Ranch seasoning mix packet

Instructions

Combine all ingredients and whisk until blended.

Use in place of barbecue sauce, on tacos, wraps, sandwiches and more 

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Author: Kathryn Witt

Kathryn Witt is an award-winning travel and lifestyle writer, syndicated columnist and author of several books, including Secret Cincinnati, The Secret of the Belles and Atlanta Georgia: A Photographic Portrait. A member of SATW, Authors Guild and the Society of Children’s Books & Illustrators, she lives in northern Kentucky.

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Fresh Produce & More At The Scott County Farmer's Market

Written by Kathy Witt

If you think a trip to the local farmers market is just about picking up seasonal produce, think again.

At the Scott County Farmers Market, it’s about new community members learning about local resources like the library and fire department, enjoying tastes of local food truck fare, getting a first-hand look at what local artists are crafting, discovering community organizations and volunteer opportunities, meeting new friends, oh . . . and picking up seasonal produce, plus a whole lot of other farm-fresh goodies.

“We want the Scott County Farmers Market to be a fun Saturday morning destination,” said Kelly Stanley, owner of Gray Arbor Farm and spokesperson for the Farmers Market, a Kentucky Proud member. “All the vendors that attend the market have a real love for this community and want only to provide the best produce and crafts we can.”

Several new initiatives have been introduced for the 2022 season to help the market achieve its goal. These include:

• Introducing a community booth
• Spotlighting a vendor of the week
• Highlighting food trucks
• Creating a market loyalty card
• Designing a new, easy-to-navigate and informative website

The community booth was born out of the idea that Scott County is an amazing place with so much to offer as well as a community that is growing quickly. Every week throughout the summer, the market seems to draw new customers that have just recently moved to the area.

“We wanted to help shine a spotlight on the organizations that make this community so great,” said Kelly. “Our hope is that whether you are new to the community or you have lived here for a while, you will learn a little more about this wonderful town.”

The Farmers Market plans to host organizations like the Gathering Place, the Amen House and Elizabeth’s Village. Representatives from the organizations will be onsite to discuss how they serve the community and ways to become involved.

“We will also be hosting groups likes the library, the master gardeners and Georgetown Gentlemen Vintage baseball team,” said Kelly. “We want to showcase the broad range of organizations here. There is something for everyone.”

Having food trucks at the market was a no-brainer. They just make the whole shopping experience that much more fun.

“Who doesn't love to shop for local products while snacking on yummy food?” asked Kelly. “And it’s another fun way to support local entrepreneurs.”

The loyalty cards provide another fun way for the market and community to celebrate market shopping.

“When you come to the market, you can visit the vendor of the week to either get your loyalty card or have your current card stamped. Once you have four stamps your card will be entered into a drawing to receive some goodies from the market.”

The Market will also host two kids days, on July 2 and Aug. 6. The first date brings out the Scott County Fire Department and EMS and he Scott County Public Library Bookmobile.

“The first responders will show off all the bells and whistles (literally) that their vehicles have and will talk to kids about safety on the Fourth of July and all the heroic things that their jobs entail,” said Kelly.

The Department of Agriculture will join the Market for the second kids day, arriving with a trailer of animals to discuss animal care and for showing off.

To learn more about the Scott County Farmers Market, market vendors and participating food trucks, visit its new website at www.scottcountykyfarmersmarket.com. For updates about the booth of the week, special events, available produce and more, click into its Facebook page.

 

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Author: Kathryn Witt

Kathryn Witt is an award-winning travel and lifestyle writer, syndicated columnist and author of several books, including Secret Cincinnati, The Secret of the Belles and Atlanta Georgia: A Photographic Portrait. A member of SATW, Authors Guild and the Society of Children’s Books & Illustrators, she lives in northern Kentucky.

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