COME
COME OVER
COME OVER HERE, YOU COULD ASK FOR ME AND I'M HERE PRETTY MUCH
ALL THE TIME.
>> THAT'S GREAT, THANK YOU SO
MUCH FOR BEING WITH US TODAY.
THANKS FOR TALKING TO US TODAY.
>>> FEATURING SARAH BRADLEY, IT
WAS SO POPULAR THEY DECIDED AN
ENCORE WAS IN ORDER.
20 ME WITH ALL THE DELICIOUS
DETAILS ABOUT TONIGHT'S EVENT
AND HOW YOU CAN ATTEND IS THE
CULINARY QUEEN HERSELF, CHEF
SARAH BRADLEY.
SARAH BRADLEY. THANK YOU SO MUCH FOR BEING
WITH ME TODAY.
FIRST OF ALL, CAN YOU TELL US A
BIT ABOUT WHAT THE SUNDAY
SUPPER SERIES IS ABOUT AND WHAT
PEOPLE CAN EXPECT AT TONIGHT'S
EVENT?
EVENT?
EVENT? >>
EVENT? >> LAST NIGHT'S EVENT WAS SO
AMAZING.
AMAZING.
AMAZING. WE DECIDED TO DO ANOTHER ONE.
SO WHAT WE ARE DOING IS WE ARE
SERVING, PASSOVER IS COMING UP,
I'M KNOWN FOR COOKING JEWISH
SOUTHERN FOOD.
SOUTHERN FOOD. WE THAT WE COULD DO SOMETHING A
LITTLE PASSOVER SEDER, BUT
NOTHING ABOUT IT IS KOSHER.
SO IT HAS BACON, IT'S MEAT,
IT'S DAIRY, IT'S NOT KOSHER AT
ALL AND ABSOLUTELY DELICIOUS.
>> SO IT'S A LITTLE BIT OF A
HYBRID OF THINGS GOING ON.
>> TOTALLY.
>> TOTALLY. WE ARE UTILIZING THINGS FROM
THE FARM. THEY HAVE AN AMAZING
FARM ON SITE, WE ARE USING, WE
ARE FEATURING STUFF FOR WESTERN
KENTUCKY AND IT'S A LOT OF FUN.
>> THAT IS AWESOME.
FOR ANYONE IS CONCERNED, IS
GOING TO BE A SAFE EVENT,
RIGHT?
RIGHT?
RIGHT? >>
RIGHT? >> C HAVE TO WEAR YOUR MASK,
ALL THE GUIDELINES HAVE TO BE,
YOU HAVE TO DO THOSE THINGS, WE
ARE SOCIALLY DISTANCED YEAH.
I THINK IT WILL BE SUPERSAFE.
LAST NIGHT WAS ABSOLUTELY
AMAZING.
AMAZING.
AMAZING. THAT IS SO AWESOME.
AS A CHEF, WHAT DOES IT MEAN TO
YOU TO HAVE PEOPLE LOVE YOUR
FOOD THAT AN ADDITIONAL NIGHT
WAS ADDED?
WAS ADDED? >> IT MAKES MY HEART SKIP A
LITTLE BEAT.
LITTLE BEAT. IT'S LIKE, TOTALLY SOLD OUT, SO
WE ADDED ANOTHER ONE.
AND IT ALWAYS MAKES YOU FEEL
GOOD WHEN PEOPLE WANT TO TASTE
YOUR FOOD AND IT REALLY IS
GREAT WHEN PEOPLE IN LOUISVILLE
AND THE SURROUNDING AREA WANT
TO GET A LITTLE TASTE OF WHAT
WE ARE DOING DOWN HERE.
IT MAKES YOU FEEL GOOD ABOUT
WHAT YOU ARE DOING.
>> I LOVE THAT BECAUSE YOU ARE
AN ARTIST OF FOOD AND PEOPLE
LOVE AND APPRECIATE YOUR ART.
>> IT FEELS GOOD.
>> THAT IS AWESOME.
YOU'RE GOING TO ACTUALLY SHOW
US SOMETHING EASY AND DELICIOUS
THAT WE CAN WHIP UP AT HOME.
>> YEAH, SO THIS IS NOT, I
DIDN'T WANT TO DO SOMETHING
THAT WAS ON THE MENU FOR THE
SUNDAY SUPPER, BECAUSE WE LIKE
TO LEAVE THE MENU A SURPRISE
UNTIL YOU GET THERE.
WHAT I'M DOING RIGHT NOW IS I AM
MAKING THIS A SUPER SIMPLE
DRESSING.
DRESSING.
DRESSING. IT DOESN'T HAVE TO BE JUST
SALAD DRESSING.
SALAD DRESSING. IT'S ALSO GREAT FOR DIPPING
FRESH VEGGIES AND STUFF LIKE
THAT IN.
THAT IN.
THAT IN. A COUPLE SOUR CREAM, CUP OF
YOGURT, HIGH FAT GREEK YOGURT,
THE GOOD STUFF.
AND A CUP OF BUTTERMILK.
I HAVE THIS LITTLE CONTAINER, I
HAVE ABOUT TWO TABLESPOONS OF
GINGER, TWO TABLESPOONS OF
POPPY'S SEED, EASY NUMBERS
REMEMBER.
REMEMBER.
REMEMBER. BUNCH OF SALT, BUT THE PEPPER,
GOING TO ADD THAT ALL IN.
GIVE IT A GOOD MIX.
NOW THIS WILL GET A LITTLE
THICKER AS IT SITS IN YOUR
FRIDGE.
FRIDGE.
FRIDGE. YOU CAN SEE NOW IT'S THE PERFECT
SALAD DRESSING CONSISTENCY.
I WANT TO SHOW YOU GUYS A
LITTLE TRICK.
LITTLE TRICK. IF YOU'VE A PEPPER GRINDER AT
HOME, GREAT THING TO SEE, I WAS
HAVE A PEPPER GRINDER, I NEVER
BUY IT PREGROUND.
WHEN YOU CRANK IT OPEN AND IT'S
REALLY NICE AND TIGHT, YOU CAN
DECIDE HOW THICK OR THIN, HOW
COURSE OR FINE YOU WANT THIS
PEPPER GROUND JUST BY DOING
THIS THING ON THE TOP.
THIS IS A GREAT TOOL TO HAVE IN
YOUR KITCHEN.
YOUR KITCHEN. MAKE SURE YOU HAVE ONE OF
THOSE.
THOSE.
THOSE. THIS GIVE THIS A LITTLE TASTE.
SO GOOD.
SO GOOD.
SO GOOD. IT'S SPICY FROM THE GINGER,
THERE'S ASSET FROM THE
BUTTERMILK, SUPER YUMMY.
>> I LOVE THAT TYPE OF STUFF
FOR SPRING, TOO.
GIVE ME ALL THE VEGGIES AND ALL
THE DIPS AND ALL THE FRESH
STUFF.
STUFF.
STUFF. I
STUFF. I LOVE THAT.
ANOTHER THING THAT IS AWESOME
IS THAT FARM TO TABLE FOR YOU
ISN'T JUST A SAYING.
THIS IS SOMETHING YOU TAKE VERY
SERIOUSLY.
SERIOUSLY. >> WE TRY TO SOURCE AS MUCH AS
WE CAN FROM WITHIN A DAYS
DRIVE.
DRIVE.
DRIVE. AND I THINK THAT WE REALLY FELT
THAT WHENEVER THE PANDEMIC HIT
AND THERE WAS SUCH A BUMP IN
THE SUPPLY CHAIN.
WE REALLY HAD TO SHIFT TO USING
MUCH MORE LOCAL
,
, PRODUCE, AND WE ARE SO EXCITED WITH DERY
NOW TOO.
NOW TOO.
NOW TOO. WE ARE SO EXCITED FOR IT TO GET
BACK UP AND FOR US TO BE ABLE
TO SEE ALL THESE FARMERS IN
PERSON AGAIN.
PERSON AGAIN. >> ABSOLUTELY.
>> ABSOLUTELY. I HAVE BEEN LOVING SPRING.
AS SPRING STARTS HAPPENING,
IT'S LIKE EVERYTHING IS SORT OF
COMING BACK TO LIFE.
IT'S SO EXCITING.
>> I KNOW.
SPRING IS SUCH A GOOD TIME.
I THINK EVERYTHING IS LOOKING
UP FOR OUR INDUSTRY RIGHT NOW.
SO WE ARE SUPER EXCITED TO GET
BACK. I CUT SOME ROMAINE
LETTUCE.
LETTUCE.
LETTUCE. I CUT IT PRETTY THIN.
SO THIS IS A CHOPPED SALAD.
THIS JUST MEANS YOU CHOP THE
LETTUCE.
LETTUCE.
LETTUCE. THEN I LITERALLY JUST WENT ON
THE LINE AND GRABBED A BUNCH OF
FRESH VEGGIES.
FRESH VEGGIES. FENNEL, PEAS, SOME PICKLED
SHALLOTS, RADISH, PISTACHIOS,
YOU CAN TAKE ANYTHING THAT IS
IN YOUR FRIDGE AND YOU HAVE
THAT RIGHT TO THERE.
A LITTLE BIT OF OUR SALAD
DRESSING RIGHT THERE.
AND THEN MAYBE A LITTLE LESS
THAN A QUARTER CUP, GIVE IT A
GOOD MIX.
GOOD MIX.
GOOD MIX. USE THE SAME PLATE HERE, AND
THAT'S HOW EASY IT IS TO MAKE A
CHOPPED SALAD.
CHOPPED SALAD. SO WHEN YOU'RE COOKING
THROUGHOUT THE WEEK, DON'T
ALWAYS PUT ALL OF YOUR
VEGETABLES.
VEGETABLES. MAYBE SAVE A LITTLE BIT OF YOUR
PEPPER, A LITTLE BIT OF YOUR
EGG AND YOUR RADISH AND THEN ON
SUNDAY YOU CAN MAKE THIS REALLY
BEAUTIFUL, SIMPLE SALAD THAT
HAS ALL THESE FRESH VEGGIES IN
IT.
IT.
IT. SO
IT. SO THAT IS A SPRING CHOPPED
SALAD.
SALAD.
SALAD. >>
SALAD. >> THAT LOOKS AMAZING.
SO THE EVENT IS TONIGHT FROM
6:00 TO 8:00.
HOW CAN WE GET TICKETS?
>> YOU CAN CHECK OUT THE
WEBSITE AT HERMITAGE BARNES.
YOU CAN GO TO THEIR EVENTS PAGE
AND FIND IT THERE.
>> THANK YOU SO MUCH FOR
TALKING WITH ME TODAY.
I'M SORRY I CAUGHT YOU RIGHT IN
THE MIDDLE OF A BITE.
>> I CAN'T HELP MYSELF.
WHEN I GET THIS BEAUTIFUL,
FRESH STUFF IN FRONT OF ME,
UNLIKE, I NEED A BITE.
WE WILL SEE YOU SOON, THANK YOU
SO MUCH AND LOUISVILLE, THEY
CAN OFFER