RECIPE | Red Wine Rosemary Roast

From the Chef: This dish is easy to make and always a big hit! Put it in the oven right before folks arrive and by time you have a few cocktails and appetizers, it will be ready to go!

The Recipe:


1 - beef roast (the cut depends on your preference. The folks at Whole Foods market can help you decide, but we suggest a cut from Marksbury Farm found in the Whole Foods Meat department- try standing rib or a rump roast)

1 bunch, Rosemary

Red Wine (we like Old 502 Bourbon Barrel Red)

Fresh Mushrooms  (check out the KENTUCKY PROUD website for year round mushroom growers)

2 bay leaves

Nature's Seasoning, or salt and pepper blend  



Set the oven to 300 degrees. Spray a dutch oven pan and set the beef down inside the pan. Generously sprinkle the meat with the seasoning (or blend) - place two bay leaves on top of the meat, and add rosemary sprigs around the pan. Pour in red wine until there is about one inch in the bottom of the pan (make sure it's spread evenly). Pour a glass of wine for yourself for good luck. Cover with the lid and put in the oven for one hour.

At the one hour mark, add in the mushrooms - cover again and put back in the oven for 30-45 more minutes. Once done, take it out of the oven and let the meat sit for a few minutes. Slice and serve! (We served ours with Quinoa & Brown Rice and a Kale & Brussel Sprout Salad.)


Foodie Tip: Use a cup of red wine from the pot (after cooked) and add it to a au jus gravy mix for a rich, bold sauce to go with the meat.


RECIPE | Holiday Easy Apple Pie

From the Chef: The holidays are right around the corner, and if you're like me, you're busy... and forgot about bringing a dish. Well you're in luck! This easy apple pie is delicious and will have people thinking you're the best baker in town!

The Recipe:


8-10 apples (depending on size), I like a variety of apples, but pick the kind you like

1 cup of sugar

pinch of salt

1/4 cup of flour

1.5 teaspoons of cinnamon

1 stick of butter

2 pie crusts


Preheat the oven to 350 degrees. Roll out first pie crust into a buttered dish. Core, peel and slice apples (I like them diced, some like wedges) and fill into the pie crust.

In a small bowl mix flour, sugar, salt, and cinnamon until blended. Sprinkle evenly over the sliced apples, into the pie crust.

Place thin slices of butter (use the whole stick) evenly across the top of the pie. Place the other pie crust on top of the pie, and pinch edges together. Place in the over until the crust is golden brown, and/or the pie is bubbling. (sometimes it helps to place a baking sheet underneath for potential spillover)

Let the pie cool before serving.

Foodie Tip: Add brown sugar and/or Bourbon for a rich apple pie with a twist!


RECIPE | White Devil Sauce by Chef John Foster

From the Chef: "This is an old English sauce commonly used for cold game and pork dishes. The ingredients source back to proprietary sauces made in the mid 1700’s and incorporate a large amount of acid(vinegars) and salt (anchovy). Harvey sauce which is no longer available employs dried beetle shell as a coloring agent for its appearance. We have thankfully updated the entire sauce to balance the flavors more closely."  Chef John Foster was the featured Chef for the September Dinner Series | Euro Tour 2016

The Recipe:


1 teaspoon Dijon

1 teaspoon rinsed and mashed anchovy

1 teaspoon cider vinegar

1 teaspoon sorghum

1 teaspoon Worcestershire

1/2 teaspoon soy

cracked black pepper to taste


The original Harvey sauce had soy, cayenne and sometimes turmeric in it. We’ve added black pepper for a clean bite, you may add other sources of heat to get a different finish. The important thing is to balance the acid, the salt, the sweetness, the bitterness and the heat so that it compliments what is sure to be a rich and deeply savory roast pork.

Blend all the ingredients together except the cream. Whip the cream to stiff peaks without turning it into butter and gently fold it by small amounts into the spice mixture. Taken alone the spice mixture would be too strong. By folding in the cream you smooth out the tart and salty side and provide a richness that is often created by mayonnaise. Depending on your tastes you may not use all the cream. You can serve this on cold or warm meats and fish, or spoon it over the slices and brown under a broiler as a glaze.

Foodie Tip: This went very well with dark beer. Try West Sixth Amber (if available), or Guinness.