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Epicurean Kentuckian: Chef at work in EK lab kitchen 2010-03-14 - Photo by Pen. Epicurean Kentuckian Kitchen Constant attention to detail makes any new cooking creation a hit. It's serious business, and sometimes a clandestine matter, as when one tries to get trade secrets from Chef Evan. Sometimes he'll let you know everything but "the secret ingredient," but most of the time, he's like his great grandmother Chelf on the Knifley, KY, side, who used exact recipes and procedures on all dishes, but when interrogated on how she made the World's Best Ever Thanksgiving dressing, she would say, "Oh, I don't know. I just add a little bit of this and a little bit of that." We don't have even the name of the yummy creation above, but when he made the main meal at his and Graham's "Plunkrock House" in Columbia, on March 7, 2010, and was asked what it was, he said, "Birthday Stew," in honor of the previous day's celebration. We're not at liberty to give out his recipe, but suffice it to say it will join "Funeral Cake," and Johnnietta Jessie's "Corn Breakfast," as a colloquial delight. Linda and I enjoyed leftover Birthday Stew all week; it was one of those soups which actually is better reheated. When she took the last bowl for her lunch work, I complained to the chef, that the Birthday Stew was for me, he said he'd come back to Columbia to make more. Not right now, he said. "I'm very busy." But someday, he said, he'll return to Adair County to make another kettle of the delicacy. -GRANDDAD And, by the way, "Epicurean Kentuckian," is not a place. It is a broad umbrella topic for special food, and home, picnic, tailgating, community and restaurant experiences. Permalink | Comments?

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