Five things you missed Saturday at the Courier-Journal's Food & Wine Experience

You didn't have to be a foodie to enjoy the Courier-Journal's Food & Wine Experience.

On Saturday, hundreds of people showed up for the inaugural event, which featured samples from more than two dozen area restaurants along with demonstrations from guest chefs Graham Elliot and Sarah Carey.

The experience, presented by Kroger, was part of this year's 10-city USA TODAY Network event series, which will also visit Indianapolis, Detroit and Milwaukee.

But despite being part of a series, this weekend's event was uniquely Louisville, with lots of bourbon, beer cheese and Southern charm on the menu.

Here are five things you missed:

1. Advice from Graham Elliot

The Top Chef judge demonstrated a recipe from his MasterChef days on the Sysco Cooking Demo stage, where he offered the following bites of wisdom:

» Rest meat half as long as you cook it.

» Use grapeseed, canola or vegetable oil in hot pans to prevent smoking, then add butter later to prevent burning and add flavor.

» Keep your dishes and plating simple. "I like my plates to look like they could be something I stumbled upon in the woods," Elliot said.

2. Inside tip on the hot new trend

Elliot said the current culinary trend isn't one specific ingredient or method. Instead, it's chefs growing their own food and deepening relationships with farmers who supply them proteins and produce. 

That trend is visible locally with the garden planted outside 610 Magnolia and at Harvest, a restaurant owned by farmer Ivor Chodowski.

3. A peek into working with Martha Stewart

Sarah Carey, editorial director for Martha Stewart Living, said she's worked with the celebrity lifestyle guru for 18 years and is responsible for selecting every recipe that's printed in Stewart's monthly magazine.

Carey works with a team who develops the recipes, shoots photos of the dishes and tests them to make sure each step is correct.

Carey said she trusts the chefs on her team, but the ultimate decision on every recipe is left to her — and they're not decisions she takes lightly.

"I put a lot of pressure on myself," Carey said.

4. All the food

We know — how could this not be included higher? It's definitely not because the food wasn't good. (We just didn't want to rub that in your face.)

Samples served at the event included lamb burgers from The Red Yeti, bourbon bread pudding from Mesh and spicy pork wontons from The Joy Luck.

Several restaurants used Kentucky specific ingredients, like the Japanese-style ebiyaki with Kentucky native shrimp from Local Feed.

Others served samples of multiple dishes, basically offering guests their own mini meals.

5. And the wine

It's not a food and wine event without wine, and there was plenty of it.

Eight tables were set up to serve samples of wines and bourbons from Southern Glazer's Wine & Spirits. 

The Courier-Journal's Xtras tent even gave out necklace wine holders. 

Now that's a gift you just don't want to miss.

Reach reporter Bailey Loosemore at 502-582-4646 or bloosemore@courier-journal.com.