Honeywood is turning heads just down the road from us in Lexington. Chef Lawrence Weeks of Honeywood is well known by Louisville diners, and on Thursday, February 27 he’ll be leading five-course Black History Month celebration dinner.

Honeywood is the most recent addition to Chef Ouita Michel’s ongoing seminar celebrating regional cuisine with locally sourced foods. She started with the white tablecloth Holly Hill Inn in Midway, which after 17 years remains a go-to place for special occasions in the region.
Further ventures include the more down-to-Earth country cafes of Wallace Station and Windy Corner, and the just-a-bit-more-than-a-food truck Smithtown Seafood that serves the West Sixth Brewing crowd near downtown Lexington. But, while Michel’s themes are consistent, she doesn’t repeat herself. Honeywood is her first venture into a suburban shopping mall — the upscale Summit.

Chef Weeks will be working with Ashleigh Shanti, who is chef de cuisine at Benne on Eagle in Asheville, North Carolina). 

“This event, and working with Ashleigh, has generated great excitement, not only for me, but also for the African-American collective here in Lexington,” Weeks said. “Folks like Ashley Smith of Black Soil have helped unite black farmers and producers in the area to bring us together for a culinary event that will showcase the talents of the Southeastern region.” Weeks said his vision for this dinner is to host an enlightening night filled with oral history, culinary tradition and craftsmanship that have been passed down for generations in the black community.

The dinner also will feature wines from Brown Estate Vineyards, the only African American-owned estate vineyard in Napa Valley, Calif.

The cost to attend this five-course dinner (part of Honeywood’s Southern Roots Dinner Series) with Brown Estate wine pairings is $125. Dinner without wine is $95. Tickets are available online , and for more information, call (859) 469-8234. Honeywood is located at 110 Summit at Fritz Farm, Suite 140, in Lexington.