Great people collaborated to produce a stunning event on Saturday, October 14, 2006. Slow Food Bluegrass and the UK College of Agriculture’s horticulture and sustainable ag produced a tour and dinner called Chefs Afield.
The evening felt momentous, as if we were present at a turning point. I imagined I could feel Kentucky changing in ways that will be good for farmers, land, health, and, of course, pleasure, for all time to come. No going back.
The orange puffs floating in oil — Holly Hill Inn chef Ouita Michel’s Pumpkin Fritters — won my main man’s “best in show” award. Fuel for the new world we must create together in Kentucky.
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