A publication of the Kentucky Center for Public Service Journalism

Sullivan University gains approval for merger with Sullivan College of Technology, Spencerian College

The Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) has approved the merger of Sullivan University, the Sullivan College of Technology and Design (SCTD) and Spencerian College into a single entity that will be now known as Sullivan University. The merger will be final on June 22. The current SCTD campus on Atkinson Square Drive will become part of Sullivan University,...

Chef John Foster: Bourdain’s sudden death a cause for self-reflection, his legacy filled with purpose

I’ve been asked several times in the last week to comment on the passing of Anthony Bourdain. The morning the news broke I was far too stunned to say anything, and as the week progressed and the tributes poured in, I struggled to find the words to adequately express myself. It was only after some serious self-reflection that I discovered the reason for my reticence; Chef Bourdain’s life...

Chef John Foster: Yummmm, nothing like fresh summer strawberries to tempt the tastebuds

The image of the strawberry, bright red, plump and glistening with morning dew permeates early summer like a beacon. It says welcome to the warm weather, the summer vacation of mind and body, a sigh of relief that the cold grey weather has finally gone. The first of many berries that will grace our tables this season it holds a place of dominance that few other fruits can. With the exception of the...

Chef John Foster: Summer deluge hits markets, take advantage while you can, especially asparagus

The spigots have been cranked wide open, and the summer deluge has begun to hit the markets and then my restaurant tables. Multiple items that were just a whisper last week arrive almost daily at my kitchen door and the loading dock of the school. Greens, fresh herbs, strawberries, spinach, mushrooms, tomatoes, leeks and green garlic are now all ably represented on menus around the city. If you’re...

Sullivan University Physician Assist Program gets major accreditation boost

The Sullivan University Physician Assistant Program – which was founded just four years ago –  has received a major accreditation boost. The Accreditation Review Commission on Education for the Physician Assistant (ARC-PA) has granted Accreditation-Continued status to the Sullivan University Physician Assistant Program sponsored by Sullivan University. Accreditation-Continued is an accreditation...

Chef John Foster: What chefs really want and what chefs get when they choose a culinary career

Imagine if you could, an empty table, clear of food, utensils, plates and napkins. A bare table made by hand, highly polished with light and dark swirls running through the reclaimed wood. Now shift gears to an empty prep table in a small intimate kitchen. Gleaming stainless steel, highly polished by years of prep work, wiping down and more prep work. Overhead lights that are just bright enough, and...

Chef John Foster: We love our pasta — in all forms, but we should try risotto for its versatility and taste

We love our pasta, in just about any conceivable way possible to serve it. It doesn’t even matter that for some pasta has become off limits as gluten allergies continue to rise. Those people seek out alternatives, whether it be rice noodles or sweet potato, even lentils! For those who don’t have to worry about gluten, the choices can be almost staggering and include all semolina, whole wheat,...

Chef John Foster: Mushrooms, mushrooms — so many ways to make them a special part of your meal

The dichotomy of mushrooms always presents an appealing dilemma to me. On the one hand, you have the reverential tones of the aficionados who adore the umami properties of the fungi. On the other, you have the person who innately fears the unknown quality of the plant and manifests that suspicion in their distaste for the texture and flavor of all but the tamest examples. How as a chef do you reconcile...

Chef John Foster: behold the elusive ramp; a kitchen delight that is here and gone in the blink of an eye

It’s quite possible that by the time this column is read, the subject of the column will be no longer available. As changeable as the spring weather, and as elusive as a sunny day in spring, the ramp is for a brief moment the most important food item of the new season. That last statement might be a bit of hyperbole, but in my kitchens, the arrival and departure of the ramp, within the space...

Chef John Foster: Appreciate the early spring crops, embrace mushrooms (nature’s sponges) of all kinds

Ramps, morels, fiddlehead ferns, if these items aren’t familiar to you, you need to get out more, literally! Nothing says spring quite like a big bunch of crisp, garlicky ramps, tossed in a pasta like broccoli rabe, but with a kick. Morels, those cone shaped sponges that elicit high emotion between mushroom foragers are the very model of a finicky spring vegetable, here today and gone the...

Sullivan University partners with USA Cares to provide education and training for veterans

Sullivan University is announcing a partnership with USA Cares, a national nonprofit organization based in Louisville, to provide education and training opportunities to active duty and military veterans and their families to enhance USA Cares’ total mission. Addressing the critical and unmet needs of post-9/11 service members and their families, USA Cares provides immediate financial and advocacy...

Chef John Foster: Just a little delayed through a puff of white, but spring menu is within glorious sight

It was here for an instant, and then, “poof” in a puff of white it was gone again. Officially, spring is here, but just in the lower case, as we suffer snow, sleet and 30-degree temperatures. I shouldn’t be surprised, Phil did say six more weeks, so we should be close. It’s this time of year when my thoughts turn to menu changes and new products. Keeneland starts in several weeks,...

Chef John Foster: Get ready for your St. Patrick’s Day feast; here are some Irish cuisine options for you

It is time once again to turn our thoughts to green beer, soggy corned beef and cabbage, and dense soda bread. Not because we must, but because this is what generally represents the best (sic) of Irish cuisine. The best? Really? I can do almost no research and tell you this is absolutely not the case. Living for a short time in the late eighties, in the Irish section of the Bronx, I was introduced...

IdeaFestival Student Day for middle, high school students coming to Norton Center on March 29

IdeaFestival Student Day is returning to the Bluegrass Region March 29, highlighted by the unique Career Maker Faire which focuses on helping students with their college and career awareness. IF Bluegrass will take place at the Norton Center for the Arts, presented by the Bluegrass Higher Education Consortium, an initiative of Bluegrass Tomorrow.  IF Bluegrass, a one-day festival, is free to middle...

Chef John Foster: Great menu-planning comes down to one mantra — keep moving ahead with purpose

Moving ahead, always moving ahead, that way it’s hard for someone or something to catch you! It’s also the way most good kitchens function, whether at home or in a professional setting. There are restaurants that pride themselves on longevity, and within that formula, lies the strength of most successful businesses: consistency. But let me first say that consistency has broad interpretations...

Sullivan University to offer online Ph.D. program information session for prospective students March 8

Prospective students can learn about Sullivan University’s Ph. D. program from the comfort of their own home through a live, fully online Ph. D. information program that is scheduled from 5 p.m. to 6 p.m. on Thursday, March 8. Those logging in will hear from Dr. Lavena Wilkin, Director of Sullivan University’s Ph.D. Management Program, as well as from Sullivan University alumni. Visit...

Deadline near for Ky. Farm to School Junior Chef contest; open to high school, middle school students

Agriculture Commissioner Ryan Quarles reminds Kentucky school cooking teams that they have until March 15 to apply for the sixth season of Farm to School Junior Chef competition. Quarles “The Junior Chef program teaches essential food preparation skills while also educating young people about the importance of buying nutritious local Kentucky Proud foods,” Commissioner Quarles said. “This competition...

Chef John Foster: ‘Greens time’ — spinach, kale a welcome addition to any meal, if timing is right

Greens are the subject of great debate this time of year. At the first sign of a thaw, or if the soil never really freezes, greens seem to pop up at will. Additionally, the sprout itself has become a sought-after item as kale and spinach sprouts are appearing on more menus as garnish and even highlights of healthy eating.  From the early spring to almost the depths of winter, greens...

Chef John Foster: Change is in the air — and the kitchen; thinking greens and noodle bowls

Don’t tell me that it hasn’t crossed your mind. Seventy degrees, light wind, warm sunshine, could it really be? For me it’s also a slight uptick in my correspondence with local growers. Seeds are being germinated, high tunnels and hot houses are being filled, all in preparation for the spring. But it’s being done with a sense of renewed optimism bordering on urgency,...

Chef John Foster: Enjoy a special night out of course, but make family dinner your favorite routine

I would call it a lazy Sunday, but there is work to do. Meals have to be planned, food shopped for, and dinners are cooked and put away. In an ideal world, where you’re busy all the time,it’s a no brainer to plan ahead. It does take some time, and energy to be this organized, but the alternative isn’t pretty or cheap. As much as I’d like you dining at The Sage...