Kentucky Land Sales Newsletter

Click on the VIDEO button.

A High-Flyer Grounds Herself With a Vineyard http://www.equusrunvineyards.com/

After traveling the world for IBM, Cynthia Bohn transforms her Kentucky vineyard into a tourist destination.
By: Janet Holloway | 11/30/2007

IBM marketing executive Cynthia Bohn was presenting a case study on the Robert Mondavi Winery to the Harvard Club when she experienced what she calls her “retirement” epiphany.

Having worked with IBM for several years, traveling the world, she knew at that moment in 1995 that she wanted to own a vineyard in her home state of Kentucky some day. On the plane back to Kentucky, she started sketching out the business plan. By the end of 1996, at age 39, Bohn had found a partner in banker and friend Cindy Hall, bought a 38-acre farm outside of Lexington and begun her first planting. “What started as an idea became a passion,” says Bohn, “and the passion became Read the rest of this entry »

Kentucky’s Youngest Winemaker Cultivates Her Career

Danville’s Dominique Brousseau, 28, is the youngest female winemaker in the state. She creates award-winning wines at her family’s winery near downtown Danville.

You might say that the art of winemaking runs in Dominique Brousseau’s family.

Her great-great-great-great-grandmother started a winery in France in the 1600s (it’s still operating under different ownership), and Brousseau is the head winemaker at her family’s Chateau du Vieux Corbeau Winery at Danville’s Old Crow Inn.
Read the rest of this entry »

The Bourbon Trail – Young Educated Professionals are turning their sights from wine to Bourbon and it is growing this area into the next Napa Valley. It is fact that the younger generation is moving from wine into the complexities of Bourbon. Watch this video for a fascinating look at a new Tourism, The Bourbon Trail.

Bill Samuels Jr., president of Maker’s Mark, discusses his family’s history in the world of bourbon making, which dates back to 1780, and the innovative marketing techniques with which he promotes the distillery’s contemporary products. A 2007 KET production hosted by Bill Goodman.

Click here to watch the 28 minute Video

If you make these for your guests this Holiday Season, you’ll love me – again. If you can’t make them, come for a site visit to view our properties - Cindy and I will treat you to them here at the Ranch with some fine KY Wines or one of KY’s finest Bourbons.

Here is a super, duper appetizer you must try – and will become a favorite. This is a single recipe – you will want to double it if you have more than 3 people.

Wash and pull stems from 1 lb of good-sized white mushrooms. Put the stems in a Cuisinart. Put the caps tops up on a greased sheet pan. In the Cuisinart (or obviously another brand of food processor) add:

1 clove garlic, 1/2 stick melted butter, 1/2 to 1 cup of Italian breadcrumbs, 1/2 cup of shredded cheese (I love to use Italian or smoked swiss).

Pulse Cuisinart to a fairly smooth consistency, spoon mixture into caps, Bake at 400 degrees for 20 minutes. Oh yeah!

This one will knock your socks off – I guarantee. And super-easy. Perfect Holiday cake – totally unexpected and your guests will RAVE! This will be a new Holiday tradition – serious. If you don’t make this cake, come to our house – we make several each Holiday season.  Tremendous gift.

A couple of years ago I made one of these at 9pm and it didn’t last until 9am the next morning. No, we are not proud of that, but shazam – that is serious good cookin’. Here goes:

1 cup of chopped pecans – get the pieces and chop or break them coarsely

1 (18 oz) box of Super Moist yellow cake mix

1 (3 3/4 oz) package of vanilla INSTANT pudding mix

Read the rest of this entry »

This is the last recipe I will give you till after Thanksgiving. I’ll give you some goodies before Christmas. Enjoy all my recipes with Health, Love and Prosperity.

This totally rocks as Mashed Potatoes. Try this and you will be AMAZED. I don’t “cheat” when it comes to cooking – you will love these – and especially when you know how much better these are for you than regular potatoes.

1 head cauliflower
1 tablespoon softened cream cheese
1/4 cup grated Parmesan or Romano cheese Read the rest of this entry »

This will be the best, moistest (is that a word?) bird recipe you ever ate. My Mom use to roast turkeys for 8-12 hours – that will just dry them out, do this and you will be a Convert! To see what we have “cooking” with our houses – click here.

1 young turkey (about 15 pounds)

For the brine:
Read the rest of this entry »

This stuffing will not make you feel so stuffed – and it is lo/no carb! Treat your guests to this – they will flip!

Brad’s lo-carb, incredible, Sausage Stuffing

2 pounds of Country Sausage – I love the Sage kind

click on the “Rest of the Story link here” for the Recipe!

also, tell a friend about our properties at StarHomeUSA.com

Read the rest of this entry »

A Southern Thanksgiving tradition is Sweet Potato Casserole. This is one of the best, I promise. This recipe is so perfect, I never mess with it. It comes from a great restaurant in Atlanta called the Watershed. Scott Peacock has been featured in the Wall Street Journal, NY Times, he’s been on the Today Show, Martha Stewart, Good Morning America and I could go on and on. Click on those links to see his articles – very cool.

Thanksgiving is coming right up – I will be posting more Turkey Day specialties, so check back often and for some great deals on property – click here to go right to our Property List.

Picture of Watershed on the left

Sweet Potato Casserole
The filling:
5 pounds small sweet potatoes (about 10 potatoes) Read the rest of this entry »