I was invited as a guest “celebrity” chef, for The Taste of Jessamine. A charity event by First Southern National Bank in Nicholasville. this year’s event was hosted at the RJ Corman Hangar.
I prepared a fun dish titled, The Nicholasville Community Blend, which is just some nut-free trail mix. I went nut-free to be more inclusive, taking into account those with nut allergies that could have been present.
My Experience as a Guest Chef
The Nicholasville Community Blend
I chose to create a nice salty, sweet blend of trail mix using roasted pumpkin seeds, mini pretzel twists, dried cranberries, and chocolate chips. I opted out of using nuts because I wanted to be sure that everyone who attended this event could get to sample this treat.
The reason I chose this ingredient list for this trail mix, and the name is because I value the community here in Nicholasville, and wanted to emphasize that with a dish which reflected that. “What is better than a trail mix that avoided nuts, but still kept the salty vibes of traditional trail mix?”, I thought to myself. And it proved to be a big hit as I took note of a lot of people delightfully tasting this sample, and giving compliments almost immediately after.
I’m a baker, so when I was originally thinking of something to serve at this event, I thought it had to be something cooked. Like pulled pork, or maybe even a desert like cake. But I opted for an option that wasn’t too complicated. It was important to me to serve the attendees without the threat of a mess. something they could simply pour it in their mouth without fear of spillage and dirty hands. This blend of tasty luxurious trail mix, was the perfect choice!
Ingredient List:
- Roasted Pumpkin Seeds – for a classic but not too flavourful base.
- Mini Pretzel Twists – for the saltiness and crunch factor.
- Dried Cranberries – for a tart, but still semi-sweet twist.
- Chocolate Chips – to add a sweet kick, balancing out the saltiness of the mix overall.
This mix makes for a powerful flavour combo, and I do 10/10 recommend.
I will be doing something bigger and better next year if I’m invited back to be a guest Chef!
What It Was Like to Serve Others
It was great getting to meet everyone and serve them. Though, I felt my treat was a little less than what others did, I was grateful for everyone who took a cup, and even mentioned their gratitude for me committing to a nut-free mix. Getting to see everyone interact so nice and everyone happy really made my night. Everyone was kind, and the lines were long, but speedy!
Three Non-Profits
This event was to help three non-profits this year, with those being:
This event gave them a financial donation that helps each of them achieve their mission! Three really awesome nonprofits. Be sure to check them out.
Overall Experience at The Event
Some Samples I Had the Chance to Try
I got to try so many other samples but I do believe there were two that I would love to have again. I really enjoyed the bacon wrapped smokies, prepared by Caroline Pinkston, and the “The Killah Pig Parfait”, prepared by Big E’s Low N Slow.
There were so many sweets, and so many entrees to choose from to try! I definitely recommend anyone and everyone to attend this event next year. It was a whole ‘nother level of community, and fellowship. Getting to connect was my favourite part. But the food? Absolutely amazing.
The Winners
• Overall Winner – Jessamine Chamber of Commerce Marketing Assistant, Caroline Pinkston
• Best Appetizer – Central Bank, Kim Myatt, Haley Howard and Nikki Wilson
• Best Dessert – Adam Teater
If anyone has differing information, or would like me to add anything else to this portion, or any portion to this blog post, don’t hesitate to email me.
Life With Caitie 