Local asparagus, spring onion risotto with parmigiano – reggiano, arborio rice and fresh herbs

House Smoked Scallop & Soppressata Risotto

2nd City " Noble Jones "

2nd City

Woodford Reserve

Widow Jane

Weller Special Reserve

Rowan's Creek

Noah's Mill

Michter's Small Batch

McKenna, Henry

Maker's Mark 46

Maker's Mark

Larceny

KY Owl

Jefferson

Jefferson Ocean

Jack Daniels

Hillrock Solera

Hillrock Single Barrel

4 Roses Sm Batch Select

Four Roses Small Batch

EH Taylor Small Batch

Chattanooga

Clover " Blue "

Warm the chicken or vegetable stock in a medium saucepan over low heat; keep at a gentle simmer (do not boil). This keeps the liquid hot for the risotto and helps it absorb evenly.

Trim woody ends from asparagus. Cut stalks into 1–1.5 inch pieces, reserving tips whole. Rinse and pat scallops dry with paper towels. Season scallops lightly with 1/2 tsp kosher salt and a pinch of smoked paprika (optional). Thinly slice/dice soppressata if not pre-cut. Finely dice the yellow onion, slice the white parts of the spring onions, and snip the green tops for garnish. Grate the Parmigiano-Reggiano.

Heat a medium nonstick or stainless steel skillet over medium-high heat. Add 1 tsp olive oil and the soppressata pieces in a single layer. Cook undisturbed 1–2 minutes until edges begin to brown and fat renders; flip and cook another 30–45 seconds. Remove to paper towel-lined plate to drain and keep warm. Reserve rendered fat in pan for added flavor when searing scallops if desired.

Crisp soppressata

Using the same skillet (add more oil if needed), heat to high until shimmering. Place scallops in the pan spaced apart — do not overcrowd. Sear without moving 1.5–2 minutes until a golden-brown crust forms. Flip and cook 30–60 seconds more until just opaque in the center (total cook time ~2.5–3 minutes per scallop depending on size). Remove scallops to a warm plate and tent lightly with foil. Keep skillet with fond for step in risotto if you like a smoky flavor.

Sear scallops

Blanch asparagus tips and pieces: bring a small pot of salted water to a boil, add the asparagus pieces and cook 1–2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and set aside. Save a few tips for garnish.

Alternatively, if you prefer to finish asparagus in the risotto, sauté cut stalks (not tips) for 1–2 minutes in the skillet used for scallops over medium heat until slightly caramelized; reserve tips to add later.

In a wide heavy-bottomed sauté pan or shallow saucepan, heat 1 tbs olive oil and 2 tbs unsalted butter over medium heat until butter foams. Add the finely diced yellow onion and the white parts of the spring onions; sweat gently for 4–5 minutes until translucent and fragrant but not browned.

Add the arborio rice and stir to coat the grains in the fat. Toast the rice 1–2 minutes, stirring constantly, until the edges of the kernels look translucent.

Pour in the dry white wine and stir until mostly absorbed by the rice.

Ladle in 1/2 cup of the hot stock at a time, stirring frequently (but not constantly) and allowing each addition to be almost completely absorbed before adding the next. Continue this process for about 18–20 minutes until the rice is al dente and the texture is creamy. You may not need all the stock; adjust to achieve a slightly loose, silky consistency (risotto should spread slowly when plated).

About 4 minutes before the risotto is done, stir in the blanched asparagus pieces (or sautéed stalks) so they finish cooking in the rice. Reserve a few tips to fold in at the end for texture.

Remove the risotto from heat. Stir in 1 tbs extra butter, the grated Parmigiano-Reggiano (3 oz), chopped parsley, chives, lemon zest and 1 tsp lemon juice. Taste and adjust seasoning with salt and freshly ground black pepper. The risotto should be creamy and glossy.

Gently fold in most of the crisped soppressata, reserving a small amount for garnish. If using leftover scallop pan juices (fond), you may swirl a tablespoon into the risotto for extra savory depth.

Spoon risotto into warmed shallow bowls. Arrange 2 seared scallops per serving on top (or 1 large scallop if very large). Scatter reserved soppressata, asparagus tips, Parmigiano shavings, and snipped spring onion greens. Finish with a small drizzle of extra-virgin olive oil or a few microgreens. Serve immediately.

Arborio rice

Unsalted butter

Extra-virgin olive oil

Small yellow onion, finely diced

Spring onions (green and white parts), white thinly sliced, green thinly sliced for garnish

Dry white wine

Low-sodium chicken or vegetable stock

Parmigiano-Reggiano, finely grated

Salt

Freshly ground black pepper

Local asparagus, trimmed and cut into 1–1.5 inch pieces (tips reserved whole)

Fresh flat-leaf parsley, finely chopped

Fresh chives, finely snipped

Lemon zest

Fresh scallops (large, dry-packed)

Soppressata, thinly sliced or small dice

Olive oil (for scallops and soppressata)

Kosher salt (for scallops)

Smoked paprika (optional, for light dusting)

Extra butter (to finish risotto)

Extra Parmigiano-Reggiano (shavings)

Lemon juice

Microgreens or small herb sprigs (optional)

In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk together until well combined.

Mix Dry Ingredients

In a separate bowl, whisk together the milk, eggs, and melted butter until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix.

Combine Mixtures

Preheat Oven

Grease a 9x9 inch baking dish with butter or cooking spray.

Prepare Baking Dish

Pour the batter into the prepared baking dish, spreading it evenly.

Pour Batter

Sprinkle the sliced jalapeños and cheddar cheese evenly over the batter in the baking dish.

Add Toppings

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick comes out clean.

Bake

Let the dish cool for about 10 minutes. Serve warm, topped with a dollop of sour cream and a sprinkle of fresh cilantro.

Cool and Serve

Cornmeal

All-purpose flour

Baking powder

Sugar

Milk

Eggs

Butter, melted

Sliced jalapeños

Cheddar cheese, shredded

Sour cream

Fresh cilantro, chopped

In a large skillet over medium heat, add 2 tablespoons of olive oil. Once hot, add the ground beef and cook until browned, stirring occasionally.

Prepare the Ground Beef

Once the beef is browned, add the diced onion, green bell pepper, and minced garlic to the skillet. Cook for about 5 minutes until the vegetables are softened.

Add Vegetables

Stir in the canned diced tomatoes (with their juice), tomato sauce, chili powder, cumin, salt, and black pepper. Mix well and let simmer for about 10 minutes.

Incorporate the Tomatoes

Add the cooked rice to the skillet and mix until the rice is well combined with the meat and vegetable mixture. Cook for an additional 5 minutes to heat through.

Combine with Rice

Remove from heat and serve in bowls. Top each serving with shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped green onions.

Serve

Ground Beef

Onion, diced

Green Bell Pepper, diced

Garlic, minced

Canned Diced Tomatoes

Tomato Sauce

Chili Powder

Cumin

Black Pepper

Olive Oil

Cooked Rice

Shredded Cheddar Cheese

Sour Cream

Green Onions, chopped

Begin by chilling a rocks glass or an old-fashioned glass by filling it with ice water. Set it aside to chill while you prepare the cocktail.

Chill the Glass

In a mixing glass, add 2 oz of Woodford Reserve Bourbon, 1 oz of sweet vermouth, and 2 dashes of Angostura bitters.

Mix the Cocktail

Fill the mixing glass with ice cubes (about 1 cup).

Add Ice

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled and diluted.

Stir

Remove the ice water from your chilled glass and strain the cocktail mixture into the glass.

Strain

Express the oils from an orange twist over the drink and drop it in as a garnish.

Garnish

Woodford Reserve Bourbon

Sweet Vermouth

Angostura Bitters

Orange Twist (for garnish)

Ice Cubes

Begin by chilling a rocks glass or an Old Fashioned glass. You can do this by filling it with ice water and letting it sit while you prepare the cocktail.

In a mixing glass, add 2 oz of Widow Jane Bourbon, 1 oz of sweet vermouth, and 2 dashes of Angostura bitters.

Mix the Ingredients

Fill the mixing glass with ice and stir the mixture gently for about 30 seconds until well chilled.

Stir the Mixture

Empty the ice water from your chilled glass and strain the cocktail mixture into the glass over fresh ice or serve it neat.

Strain into Glass

Garnish with a cherry placed on top and an expressed orange peel for aroma.

Garnish the Cocktail

Widow Jane Bourbon

Cherry

Orange Peel

Select a lowball glass and add a large ice cube to it. This will help keep your drink chilled.

Prepare the Glass

In a mixing glass, combine 2 oz of Weller Special Reserve Bourbon, 0.5 oz of simple syrup, and 2 dashes of Angostura bitters.

Fill the mixing glass with ice and stir the mixture for about 30 seconds until well chilled.

Using a strainer, pour the mixture over the large ice cube in the prepared lowball glass.

Express the oils from a fresh orange peel over the drink and drop it in as a garnish. Add a maraschino cherry on top for an extra touch.

Garnish the Drink

Weller Special Reserve Bourbon

Simple Syrup

Fresh Orange Peel

Large Ice Cube

Maraschino Cherry

In a mixing glass, combine 2 oz of bourbon whiskey, 1 oz of sweet vermouth, 0.5 oz of simple syrup, and 2 dashes of orange bitters.

Mix the Base Ingredients

Fill the mixing glass with ice to the brim, allowing the ingredients to chill and dilute as they are stirred.

Using a bar spoon, stir the mixture for about 30 seconds until well chilled.

Strain the chilled mixture into a chilled coupe or cocktail glass.

Take a strip of orange peel and twist it over the drink to release its oils, then place it on the rim of the glass.

Prepare the Garnish

Gently place a maraschino cherry into the glass for an elegant finish.

Add Cherry

Bourbon whiskey

Sweet vermouth

Orange bitters

Simple syrup

Orange peel

Maraschino cherry

Start by filling a mixing glass with ice to chill it.

Prepare the Mixing Glass

Pour 2 oz of Noah's Mill Bourbon, 0.5 oz of simple syrup, and 2 dashes of Angostura bitters into the mixing glass.

Combine Ingredients

Strain the chilled mixture into a rocks glass filled with fresh ice.

Express the oils from an orange peel strip over the drink and place it in the glass. Add a maraschino cherry for garnish.

Noah's Mill Bourbon

In a mixing glass, add 2 oz of Michter's Small Batch Bourbon, 0.5 oz of simple syrup, and 2 dashes of Angostura bitters.

Fill the mixing glass with ice and stir the mixture for about 15-20 seconds until well chilled.

Strain the chilled mixture into a rocks glass filled with ice.

Express the oils from the orange peel over the drink, then drop it into the glass. Add a maraschino cherry for garnish.

Michter's Small Batch Bourbon

In a large bowl, combine the olive oil, minced garlic, paprika, salt, black pepper, and lemon juice. Mix well to create a marinade.

Prepare the Chicken

Add the chicken breast to the marinade and coat evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

Marinate the Chicken

Rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.

Prepare the Quinoa

Preheat the grill or a skillet over medium-high heat. Remove the chicken from the marinade and grill or cook for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).

Cook the Chicken

In a separate skillet, add a little olive oil and sauté the mixed vegetables over medium heat for about 5-7 minutes, or until they are tender.

Sauté the Vegetables

Once the quinoa is cooked, fluff it with a fork and stir in the chopped fresh parsley.

Fluff the Quinoa

On a plate, serve a portion of the quinoa, topped with the sautéed vegetables and sliced grilled chicken breast. Garnish with additional parsley if desired.