TOPS in Lexington Magazine, May 2016

MAY 2016 • PRICELESS

the Real estate issueReal estate Rock staRs // FoxbRook FaRm touR // Notable NeighboRhoods

10 MAY 2016 | TOPSINLEX.COM

photos

Lexington Dream Factory

Out & About

TOPS Preview Party

Stock The Barn

Cowboy Up For A Cure

21c Founder’s Event

Black Achievers Annual Awards Banquet

Horses and Hope Day Survivor Luncheon

H’Artful Of Fun

Sanders-Brown Center On Aging Dinner

Women United Annual Event

Pony Up For The Nest

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Event photo captions are typically provided to TOPS by the event organizers. We do our best to check names and spelling…but we are all human and make mistakes. Please contact [email protected] with any corrections and we will make note of it in the next issue.

Real Estate Rock Stars 108

Tour of Homes: Foxbrook Farm 58

56

Fabby Abbey Ball

Bourbon And Browns At Liberty Hall

208

52

Notable Neighborhoods 127

featuresMAYreal estate edition

Wine, Women And Shoes

214

TOP Shots 234


fundamentals

Gardening: Weeds Be Gone

at home

93

161

Tour of Homes: Foxbrook Farm 58

cuisine

TOP 5 Dining: Movers + Shakers

A Taste of Thyme: Let’s Talk Derby

Beer of the Month: Kentucky Common

Wine of the Month: LEESE-FITCH

Tony’s Steakhouse

Southern Lady Cooks

TOPS Cares: Blue Grass Community Foundation

faces + Places

Notable Neighborhoods 127

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Real Estate Rock Stars 108

144

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life + stYle

Outfit of the Month: Purple Reign

158

Wow Wedding: Lesley + Jared

Add Mounds of Rose Petals

161

166Ages and Stages

169

New & Noteworthy: Sash & Bow 106

Meet the Media: Dave Baker 102


Michelle Aiello Sarah Boerkircher

Jesse L. Brooks Allison Davis

Cynthia Ellingsen Dick Gabriel

Amanda Harper Marsha Koller Meredith Lane Ryan Lemond Barbara Meyer

Michelle Rauch

Jen Roytz Deanna Talwalkar

Sue Ann Truitt

Photographers

Paul Atkinson Jim Burgett

Michael Huang Phillips Mitchell

Ron Morrow Keni Parks

Woody Phillips

contributors

Have a great idea for a story?

Tell us all about it at [email protected]

fundamentals

Big Blue Nation: Get Down On It 222

191

172

Writers

Interns

Sydney Janes Whitney Sandusky

Cover photo by Clay Cook

equine

Filly of the Month: Donna Brothers

Colt of the Month: Kenny Rice

Horse Park Happenings

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Calendar: Lex in the City

224

communitY

Business News 220

familY

Super Mom: Summer Gortney

Kids Room Tour

Top Dessert Trends for 2016

172

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180

Don’t Chase the Gentleman Out of the Gentleman

Muscular Dystrophy Association

183

184

Big Blue Nation: Next Year Is Now

227

MAY 2016 | TOPS MAGAZINE 61

Upon entering the gated drive to the property, it is easy to see what drew Hillenmeyer to this farm. A mature tree line

to the left provides privacy and natural beauty. The four board fencing on the right directs the eye down the drive to the stal-lion barn and eventually to the beautiful Tudor style home.


Accordion doors offer an easy and seamless transition from the inside out. The covered deck is complete with a separate grilling area, wood-burning pizza oven, sunken hot tub, and plenty of space for lounging and entertaining.


The outdoor space overlooks the brook and more beautiful rolling hills. The comfortable chaise lounge chairs are from Housewarmings.


A half bath, finished in sheer black panelling, empasizes some of Vanity

Fair’s iconic prints. The prints are contin-ued up the staircase to the second floor. Texture is introduced via the wrought iron handrail twisting up the staircase.


On the second level are twin his and hers master closets, finished in sleek black, each with its own beautiful chandelier. They

each contain additional cedar closets and customized storage for jewelry, scarves, belts, shoes, and even a mini refrigerator.


The master bath is a light-drenched,

spa-like space finished in wall-to-wall mirrors and hanging plants. It features heated marble floors, a modern stand-alone tub, a dual open concept shower, and a tankless water system that ensures hot water will never run out.


Off the master bath is a powder room outfitted with a Kohler

Numi, a boldly designed luxury toilet with a long list of special fea-tures including ambient lighting, a bidet, seat warmers, and music.


The chic master bedroom fea-tures a modern built in fire-

place and an attractive beamed ceiling continuing the theme throughout the home, using the same repurposed wood from Longwood. The sunset can be seen from the bedroom windows, which span the length of the room. The windows are finished with blackout shades that can be lowered by remote control.


For large gatherings, Hillenmeyer’s vision was to con-vert the breeding barn, located next to the house, into

an entertainment barn. The salt water pool is the perfect centerpiece for outdoor living like no other. With plenty of space inside the barn for tables, food, live music and danc-ing, one could easily host a small group of friends for the weekend or a large group of friends for a party or reception.


Foxbrook Farm would be perfect for anyone who enjoys entertaining, but also for someone who appreciates the serenity of the Kentucky countryside. And at just twenty minutes from Lexington,

it’s truly the best of both worlds. On his business website, Hillenmeyer says, “Your home is more than where you live, it is a statement about your sense of style and success.” We couldn’t agree more.. •


by Michelle RauchGardening Enthusiast

Weeds Be Gone!By definition, a weed is a wild plant growing where it is not wanted and in

competition with cultivated plants. It is a nuisance that can overcrowd and choke out the beautiful perennials and annuals you want to bloom. For some reason the weeds seem worse this year than ever. They are overtaking my yard, spilling onto the driveway and filling up my raised beds. It is making the annual spring weeding more daunting and prolonging my planting. Apparently I am not alone.

The newsfeed on my Facebook is popping up with many of my fellow gardeners asking for tips to get rid of those pesky plants. One string of replies was full of useful tips, comedic answers, and purely practical advice that’s just too good not to share.

The Practical:

• Cover the plants you want to keep with paper or plastic then spray weeds with Round Up

• Mix 1 gallon vinegar, two cups Epsom salt and 1/4 cup Dawn dish soap. Spray on the weeds for an all natural killer that will not harm pets or people. I can attest to this method personally. I have made this mixture and it works like a charm.

• Place newspaper or weed cloth on top of weeds before you put down the mulch. I know from experience that this also works well.

• Pour boiling water or bleach on them.

NoT so Practical:

• Buy a goat• Dig them up and pour concrete• Purchase a specially-designed torch for burning weeds. Whether or not it

works who knows, but this is guaranteed to at least be more fun than pulling them out by hand.

• Dynamite for the really stubborn ones!

Funny, maybe i should:

• Get nieces, nephews, and the neighbor’s kids to pull them. Serve them pizza afterwards.

• Scream at them “Get Out!”• Serve them with an eviction notice. (If only it were that easy.)

As pesky as they are, there is a bright side to having weeds. They attract beneficial bugs who can scout out the bad bugs. There is nectar for bees among the weeds. They also add organic matter to your yard since weeds continually grow, then die. Weeds also stabilize the soil. Their strong roots attract nitrogen and minerals.

It may be easier to simply approach weeds as the poet Ralph Waldo Emerson did when he said they are, “A plant whose virtues have not yet been discovered.”



Located at 401 West Main Street, right across from the Lexing-ton Convention Center, Tony’s specializes in top quality steaks

and seafood, with an emphasis on warm hospitality. From the mo-ment visitors walk in the door, it is obvious that Tony’s is an estab-lishment that cares about the quality of its food and service. Right at the hostess desk, along with menus and other information, is Tony’s personal business card. His decision to invite guests to contact him directly speaks volumes about how he chooses to run his business.

With over thirty years in the restaurant and hospitality industries under his belt, Tony opened his first steakhouse in Cincinnati six years ago, followed by the downtown Lexington location in March of last year. Since Tony’s exclusively serves dinner, they open at 5 p.m. daily. Dinner is served until 10 p.m. Tuesday – Thursday, until 11 p.m. Friday and Saturday, and until 9 p.m. on Sunday – Monday.

The impeccably designed restaurant is decorated in a combination of classic and modern styles. Tones of deep gray, metallic accents and neo-rustic touches like mounted deer antlers create a welcom-ing atmosphere. A contemporary bar lines the entire left side of the first floor, and two-story ceilings and large windows offer views of downtown activity. Since the space was once an entryway to what was once the Victorian Square shopping mall, a grand staircase takes center stage. The stairs lead to a second, spacious dining room, complete with its own kitchen and walls that can be partitioned for private parties and other special events.

The menu at Tony’s features plenty of familiar favorites, but adven-turous diners will find a good deal of creative and uncommon dish-es as well. Chef Thomas Mazzetti works with a variety of farmers to procure the freshest cuts of meat and produce available. Steak pur-ists will love the selection of high quality Filet Mignon, New York Strip, Bone-in Filet, Ribeye and Porterhouse selections. Accord-ing to General Manager and self-proclaimed “steak man” David Johnson, the Sir Barton (14 ounce Prime Cut New York Strip) is an excellent choice. All steaks are served with a side of Tony’s house made crispy onion straws. Steaks can be customized with a variety of toppings such as horseradish and chive butter, caramelized on-ions, roasted garlic butter, au Poivre, and Béarnaise sauce, to name a few.

When asked for the secret to cooking flavorful steaks, Mazzetti said, “A lot of it has to do with the broiler. It creates that nice sear that locks in all the flavors. Our broiler cooks are really good at picking the right cut for the specific temperature that is ordered. The other part is our secret blend of seasonings.” Added Johnson, “Having a quality product to begin with lends a lot as well.” So how can home cooks achieve a similar result? “It’s very important to let the meat come to room temperature before cooking,” said Mazzetti. “That will ensure an even temperature throughout. Another important step is to let the meat sit for about five minutes before serving, so the juices don’t run out all over your plate.”

Johnson commented that despite being billed as a steak restau-rant, Tony’s diners have been adventurous and aren’t hesitant to

choose non-steak dishes off the menu as well. Other popular en-trees include a New Zealand Rack of Lamb with roasted fingerling potatoes, marinated grilled Romaine hearts and rosemary mus-tard sauce, Guinness-Braised Short Ribs with horseradish chive whipped potatoes and smoked tobacco onions, and Oven Roasted Chicken with crispy polenta, pan sauce and arugula.

Seafood fanatics will appreciate the variety of fresh and flavorful dishes available nightly, such as the Organic Scottish Salmon, which is seared with a crispy crust and served alongside a fresh green bean salad with hazelnuts, red onion, goat cheese and a citrus vinaigrette. The Blackened Yellow Fin Tuna is given an Asian twist with miso kohlrabi puree, seared baby bok choy, and a soy ginger emulsion. And Controller Lori Cordano’s personal favorite is the Chilean Sea Bass served on a bed of whole organic barley with caramelized on-ions and shaved sprouts, and maple sage emulsion.

Tony’s prepares their pasta dishes with the same passion and qual-ity ingredients as the rest of their menu. Standouts in this category are the “Rig-a-Tony” with house ground prime strip loin and hand-cut filet, San Marzano tomatoes and pecorino romano cheese, the Pasta Pescatore, which is a mouth-watering combination of shrimp, scallops, mussels, clams, and cherry tomatoes served on a bed of linguine and topped with a lobster saffron sauce. Or for those of a vegetarian persuasion, the Bucatini Primavera – seasonal vegetables and roasted tomatoes with a savory white wine herb sauce – is sure to please.

For late night diners, a full dinner menu is served at the bar as well, with snacks and appetizers available after hours. When asked which appetizer is a current customer favorite, Chef Thomas mentioned the Jumbo Lump Crab Cake, which is prepared with spicy smoked paprika and served with mustard aioli. Those looking for some-thing off the beaten path may enjoy the Rassati Steak Tartare, or for an always-delicious classic, an order of crispy calamari with pepper-oncini, cherry tomatoes and garlic aioli are a great complement to a cold beer, glass of wine, or specialty cocktail.

Tony’s shows appreciation for their more frequent diners with pro-grams such as the High Steaks Club and the Diner’s Club. The High Steaks Program allows diners to invest in a certain dollar amount that can be redeemed with an added bonus. There is no expiration date, and investments come with a variety of special perks such as priority reservations and the opportunity to have a favorite variety of wine permanently stored at the restaurant. Tony’s Diner’s Club program allows guests to earn points when they dine. Those points can later be used for gift cards and other rewards.

Above all, regardless if they come in for one drink or a full dinner, guests can expect to be treated like family at Tony’s. “I learned the art of hospitality from my family,” said Tony, “And our goal is to de-liver fantastic food and warm service to every guest who walks in the door.”


Q&A CHEF tHomAs mAzzEtti

How old are you? 31.Are you married or single? Married. We don’t have kids, but our four Great Danes keep us busy. Tell us about the overall concept at Tony’s. Tony’s is a modern steakhouse with an Italian flair. When creating menus, what inspires you? When I’m thinking about what to cook, I am always inspired by the quality of the ingredients that I’m working with. And that quality is greatly enhanced by the fantastic farms we have in the Lexington area. I’m lucky enough to work closely with many of them.What was the last thing you cooked for yourself at home? I made a sautéed shrimp salad with a poppy seed dressing, baby Cremini mushrooms, feta cheese and dried cranberries. What was your favorite food as a child? A peanut butter and jelly sandwich with Fritos corn chips. How would you describe working in your kitchen? I like to keep my kitchen as relaxed as possible. I think when cooks are overly stressed or constantly looking over their shoulders, they don’t create their best product. I love teaching people how to cook, and a large part of that is to taste as they go to make sure that our high standards are consistently met. What chefs do you admire? I am still a fan of the old school chefs that maintained the theory that small, basic steps must be upheld in order to achieve a great final product. A couple of examples are Jacques Pepin and Andre Soltner. Was there a meal or dish that was an inspiration to you as a young chef? Making and tasting my first consommé – there is something about turning an everyday pot of stock into highly flavored liquid gold.

Last restaurant where you dined? Believe it or not, Tony’s. If someone wanted to be a chef, what three things would you tell them? One: Dedication is key. There are long hours and no vacations. Two: Educate yourself. I am constantly reading about old and new foods, wines, and hospitality theories. Three: Enjoy it. You have to love the work, not just the theory of the work. What does “hospitality” mean to you? Making sure everyone who walks through our doors feels like they’re at home. Where can we find you on your day off? On my farm with my wife and animals.

tHE AlAinnIn a cocktail shaker, combine two ounces of Uncle Val’s Botanical Gin and one ounce of Lillet Blanc.

Add a handful of ice cubes, and half an ounce of lemon juice

Add a sliver of lemon peel (optional)

Pour contents of shaker into a chilled glass.

Top off with 1 ounce of NxNW Late Harvest Riesling.

Cheers!


The groom wore a black tuxedo with a black tie and a boutonniere of white roses wrapped in Tif-fany blue ribbon.

Jared gave Lesley several gifts that day, all wrapped in blue paper and tied with white ribbons resembling the iconic Tiffany & Co. box. The first was an ornament filled with black sand, collected for Lesley in Hawaii shortly after Jared met her in 2008. The second was clothing, and the third, a stuffed animal from Jared’s childhood, holding a Tiffany & Co. bag with a necklace inside.

The couple chose The Carrick House to host their reception, where including the Tiffany & Co. theme continued. At the tables, there were

three different decorative settings. They were crafted from sterling silver trays collected from the bride and groom’s families, glass vases with white roses and hydrangeas, Tiffany-blue ribbon, and a variety of whimsical candles.

The Sensations, a live band from Louisville, gave a fun and lively energy to the night. The meal was delicious, and the 4-tiered wedding cake boasted three scrumptious flavors: cookies and cream, champagne and snicker doodle. As the evening came to an end, Lesley and Jared made their way through a shower of fresh rose petals to a horse-drawn carriage; the perfect ending to a fairy-tale day.






by Buffy LawsonRelationship Veteran

Don’t Chase the Gentleman Out of the Gentleman

matter how old we are. The pick up lines, the insecurity, the hope for finding the perfect person…

One evening she was sharing with me how one mister guy in particular always opened her door. She told him that wasn’t necessary because she had been opening her own door for a long, long time. I interrupted her in mid sentence. “Girl— don’t you go chasing the gentleman out of the gentleman!” I could tell what I said clicked immediately.

I believe in equal pay and opportunity for women and you might even find me standing with a picket sign fighting for women’s rights just as I did as a young fem-inist woman.

But as I walk back to my car, you better believe Mister Man will be right by my side eagerly ready to open my door. And I will be grateful that I found myself a gentleman and didn’t scare it out of the poor guy.

Back in the day, as a very young woman, I was seemingly on a mission to prove my unwavering independence, confidence and new-found feminist point of view. I actually felt slightly insulted when a date opened my car door or stood on the outside of me while strolling down the street in an effort to protect me from any potential traffic tragedies.

It is true that being a blonde haired blue eyed 5’2” Buffy, I had found myself in plenty of situations where I was treated more like a bimbo than a woman deserving of total respect, therefore (in my defense) I had a nice sturdy set of emotional boxing gloves available for any date who might patronize me. I am woman, hear me roar!

It was only until I actually became independent and confident that my perspective changed considerably.

A friend of mine recently went through a divorce after twenty years of marriage to a real piece of work. After licking her wounds, she finally began dating again for the first time since she was a very young woman. It was wonderful seeing her options expand and witness her confidence slowly returning.

Girl’s night out became quite eventful as she shared her various dat-ing adventures. It’s funny how things don’t change in that world no

An incredible local organization is helping provide a better life for thoroughbreds.

In 1990, a small group of Mid-Atlantic area Thoroughbred owners banded together to promote the well being of retired racehorses. They organized a small dinner auction, raised $15,000 and donated it to one organization. Today, a quarter of a century later, Thoroughbred Charities of America (TCA) has granted over $21 million to more than 200 Thoroughbred industry-related organizations throughout the U.S. TCA offers the Thoroughbred industry and its supporters a way to give to one organization while helping many.

TCA’s all-encompassing mission works to provide a better life for Thoroughbreds and also aims to assist the hardworking people who care for them. While TCA’s annual grants support numer-ous groups nationwide, including Thoroughbred rehabilitation, retraining and rehoming organi-zations, support is also provided to nonprofits working to assist backstretch and farm employees.

Nationally, TCA granted over $515,000 to 67 nonprofits in 2015. All grant recipients success-fully completed a very thorough application review process, as TCA believes that it is imperative to be an extraordinary steward of the donations entrusted to them. Being a charitable organiza-tion that relies exclusively on voluntary contributions, TCA remains cognizant of expenses with 95% of expenditures allocated to program services.

How can the Thoroughbred-loving community of Lexington, Kentucky help support TCA? Di-rect and honor donations are always appreciated and accepted through the TCA website and, in addition, TCA participates in the Kroger Plus Rewards Program and Amazon Smile. They will also be participating in the upcoming Good Giving Guide Challenge. TCA’s largest annual fun-draiser occurs in January and offers various auction items such as racing memorabilia, vacations and tickets to sporting events. Please visit www.tca.org for more information.

Fasig-Tipton is pleased to shine a light on TCA.•

Thoroughbred Charities of America (TCA) has granted over$21 million to more than 200 Thoroughbred organizations...“ “

presents...

Equine Non-Profit Spotlight:

In the Bluegrass, TCA’s recent people-focused grant recipients include: • Blue Grass Farms Charities • Elite Program • Horse Farm Workers Education Assistance Fund • Kentucky Equine Management Internship Program • Kentucky Race Track Chaplaincy • North American Racing Academy • Race Track Chaplaincy of America• Race For Education

While TCA’s recent local Thoroughbred-focused grant recipients include:• Exceller Fund • Kentucky Equine Humane Center • Kentucky Horse Park Foundation • Maker’s Mark Secretariat Center • Old Friends • Our Mims Retirement Haven • Second Stride • New Vocations


Filly of the Month:Donna Brothers

She may no longer be riding races, but Donna Barton Broth-ers definitely hasn’t taken a step back from the racing scene. In a career that saw her pilot champion racehorses like Bos-ton Harbor and Golden Attraction, Brothers made a name for herself as a savvy race rider who was as articulate and professional as she was skilled and tough.

It is her career after racing, though, that has brought her off-track talents to the forefront. Today she is a triple threat as an on-air analyst for NBC Sports, an author and COO for successful racing partnership Starlight Racing. She is busier than ever, traveling to cover major races in very different ways for NBC and Starlight and staying active in a number of charities, all while keeping herself grounded as a doting wife and avid trail runner.

A WoMAn in A MAn’s World

Born in Alamogordo, New Mexico, Brothers grew up steeped in all things racing. The daughter of jockey Patti Bar-ton, one of the first licensed female jockeys in history and the first female jockey to win 1,000 races, Brothers was in the saddle before she was born.

“My mother rode horses with me in her womb, and I rode horses from my earliest memory,” said Brothers. “It is a part of the fabric of my being.”

While her mother did not push Brothers or her siblings toward a career in racing, it is the direction each of them took, piloting Thoroughbreds at 40 miles per hour or more around racetracks across the country.

Brothers found tremendous success on the backs of Thor-oughbreds. In a career that spanned eleven years, she rode for some of the sport’s most notable trainers, including Hall of Fame conditioner D. Wayne Lucas, piloting some of the country’s best horses in the sport’s biggest races, including the champion racehorse-turned champion stallion, Hen-nessey.

“Hennessy was a favorite of mine. Between riding him in races and his morning workouts, I was on him often – at least once a week,” said Brothers. “He had boundless energy. When I got on him in the mornings or in the post parade, he would buck and play, twist and turn, doing whatever he could to show his athleticism and expend some energy, all the while having pure fun. What earned him a secure place in my heart was that if he ever felt like he was losing me – if one of his quick turns or bucks had me slipping away from

Profile by Jen roytz | Photos by Keni Parks


the center of his back – he would ac-tually run back under me and catch me. He didn’t want to lose me, he just wanted to have fun with me. Conse-quently, we had a lot of fun together.”

Brothers guided Hennessey to a dom-inant victory in the Sapling Stakes and a close second in that year’s Breeders’ Cup Juvenile. She also notched victo-ries aboard other horses in a bevy of stakes and graded stakes races across the country and, in 1995 was the lead-ing stakes-winning rider at Churchill Downs.

“I was a professional jockey for 11-1/2 years, but the last six months of it started to feel like work,” said Donna. “Riding horses in a race is dangerous, and those thoughts had crept from the far recesses of my mind. I started thinking about the dangers, something I’d never done before.”

Brothers was also in love. She and trainer Frank Brothers had been dating for five years, but had put off marriage due to a rule that dic-tates what horses a trainer’s spouse can or cannot ride.

“There’s an archaic rule in horse racing that states that if a jockey marries a trainer, when the trainer runs a horse in a race, the spouse (jockey) has to ride their horse in the race or they are not allowed to ride in the race. Frankie and I did not get married while I was a jockey because of this rule. I rode for too many top outfits to be confined to riding for him, and he rode me on some of his horses, but not all of them. Neither of us wanted me to have to ride all of his horses.”

The mix of factors involved in the decision made it an easy one, and in early 1998 Brothers announced that she planned to conclude her racing riding career. At the time of her retirement, she was the second leading female jockey of all time by money earned and had won 1,171 races. Later that year, she married her soul mate and never looked back.

A New RAce DAy Role

Her base of racing knowledge paired with her congenial, articulate nature led to on-air opportunities, first as a paddock interviewer at Fair Grounds Racetrack in New Orleans and soon after as a racing analyst for Churchill Downs and TVG.

“I was fortunate to have some success as a jockey, so I was used to being interviewed. Being in front of the camera asking the questions felt like a natural transition for me,” said Brothers. “I can honestly say it was anything but natural. It took me a while to figure out what to even ask.”

By 2000, Brothers had found her comfort zone in front of the camera and was picked up by NBC as a reporter for their racing

coverage and was the only on-air talent on horseback, positioning herself behind the starting gate to give her impressions as the horses are being loaded and then riding backwards around the track (passing the field going the opposite direction as they’re racing) to interview the winning jockey as he or she made their way back for the winner’s circle celebration.

As time went on, Brothers was called upon to cover other horse sports for NBC, including the Rolex Three-Day Event, Olympic equestrian competi-tions, the World Equestrian Games, the Hambletonian Stakes and PBR (Professional Bull Riders) events.

SeeiNg New HoRizoNS

In recent years, Brothers’s career has taken her in new directions. In 2011, she wrote and published a book aimed at newcomers to the sport of horseracing titled Inside Track: Insider’s Guide to Horse Racing. She is currently working on her second book, Inside Out.

“Inside Out will offer a behind-the-scenes perspective to people who are curious about horse racing, but have never spent much time on the backside of a racetrack,” said Brothers.

Her passion for helping newcomers navigate the sport of horseracing was a catalyst for her taking on the role of COO of Starlight Racing, an ownership syndicate that allows people to purchase fractional interests of top-level racehorses. The partnership has campaigned the likes of Harlan’s Holiday (Florida Derby and Blue Grass Stakes winner), Ashado (Breeders’ Cup Distaff winner and multi-year Champion), Shanghai Bobby (Breeders’ Cup Juvenile winner and Champion), among others. There, her roles center on client relations and partnership development.

Having been so involved with horseracing at all levels, Brothers has been made keenly aware of ways she can give back to the sport and the community and state she now calls home. She is on the Board of Directors for the Backside Learning Center at Churchill Downs (a resource center for racetrack workers that offers a computer lab, library, Spanish and English as a second language classes, GED tutoring and more), is on the Advisory Board and Communications Committee for the Thoroughbred Aftercare Alliance, (a national accrediting and subsequent fundraising body for aftercare facilities that care for retired Thoroughbreds) and is involved with Maryhurst (a child welfare agency that helps adolescent girls who are the victims of violence and/or neglect in Kentucky).

“Horses and horseracing have provided my livelihood from my earliest memory, so it is nice that I can now give back.”•


Colt of the Month:Kenny Rice

His is a story of a Kentucky boy made good. Growing up in the small town of Eastern, Kenny Rice’s career has taken him around the world and back, covering horserac-ing, mixed martial arts and a myriad of other professional sports for ESPN, NBC and others, yet he’s never forgotten his roots.

Growing up in Eastern, Rice was quick to develop an in-terest in athletics, but where most kids his age dreamed of being the star quarterback or home run hitter, Rice had his eyes set on a different goal: broadcasting.

“I was blessed to have parents who instilled a good work ethic in me,” said Rice. “I knew what I wanted my career to be as a teenager and I took any opportunity I could to help me get there.”

Throughout high school, Rice provided play-by-play com-mentary for his school’s football and basketball teams and honed his skills as a disc jockey at WDOC in Prestonsburg. After four years at the University of Kentucky, Rice landed what he then thought was his dream job in 1980; Sports Director at Lexington’s WTVQ.

“I covered everything but horseracing when I came to WTVQ,” said Rice. “Eventually I branched out and started to cover a farm or auction sales story here and there.”

Rice was in his element. He was covering UK athletics with some high school and professional sports peppered in for good measure and expanded into horseracing when the Keeneland meets or Kentucky Derby rolled around.

GettinG Called Up to the BiG leaGUes

It was just two years later that Rice’s career would take a dramatic turn. Keeneland’s now-defunct July Select Year-ling Sale was in session and a $4.25 million colt lit up the board, setting a then-new world record as the most expen-sive horse ever sold.

Rice was working for WTVQ and was contacted by ESPN about getting coverage of the horse’s monumental sale.

“They asked for two versions of the story, one with me fronting it and the other with just the raw footage,” said Rice. “They liked what I did enough to ask me to do a wrap-up story about the same a few days later.”

It was a different era in the world of media in 1982. The luxuries of the internet and instantaneous transmission of video files was nonexistent.

profile by Jen Roytz | photos by Keni parks


“It was just such a different time. I’d drive to Bluegrass Airport with a tape and put it on a plane to get it to ESPN’s offices,” said Rice.

Rice began getting regular requests from ESPN for horseracing cover-age and was routinely contributing stories for Sports Center: within months, he was a correspondent for Down the Stretch and Wire to Wire.

Rice began being called upon to help with live coverage, reporting at the Breeders’ Cup and Triple Crown races for the network and even-tually to host Today at the Races. He also began branching out for the network, covering Midnight Madness for the debut of ESPNU, the brand’s collegiate network.

ESPN wasn’t the only network with its eye on Rice.

“NBC was looking for a reporter in 1999 to help with their coverage of that year’s Breeders’ Cup. It was almost a try-out,” said Rice. “Thank goodness they liked me. I’ve been with them ever since and have gotten to cover everything from Olympics to NFL to bull riding.”

More recently, however, Rice has been making a name for himself covering mixed martial arts on Shark Tank star Mark Cuban’s digital cable network, HDNet.

“My friend and colleague Darrell Ewalt made the move from NBC to HDNet to become their executive produc-er of sports. He knew I had experience with a variety of sports, including boxing, and Mark Cuban was a big be-liever in MMA being on the cusp of something big.”

Rice joined HDNet in 2003 and, in 2007, teamed up with MMA champion Bas Rutten to host the popular Inside MMA. Rice has been a regular host and commentator for some of the biggest MMA matches, as well as numerous other sports, including basketball, football, horseracing and more since coming to the net-work.

In March of this year, it was announced that Rice would be handing hosting duties for Inside MMA over to MMA legend Mauro Ranallo. Rice will still be a regular contributor to the show as a special cor-respondent.

Asking the Right Questions

For Rice, it’s not just about the competition at hand. It’s about the athletes, their stories, and what has shaped them in to the person and competitor they are today.

“Everyone has a story to tell. They have something unique that shaped them…that motivates them. Most successful people have a quirk that helped to get them there. It’s my job to tell those stories,” said Rice.

Rice is meticulous when it comes to researching his subjects. It’s the studying he does before an event or interview that makes the actual coverage and commentary come across so effortlessly.

“I very much prepare myself and do my homework. When covering [sports], hopefully you’re working with a good analyst. It’s my job to paint the broad picture and the analyst fills in the dots,” said Rice.

Rice says that approach helps him to be versatile. Regardless of the sport he is covering, he helps to tell the stories that shaped the players who are competing on the field, in the ring, around the racing oval or wherever else his career takes him.

This year, Rice will once again join NBC’s team to bring coverage of the Olympics to the masses – the third time he has been tapped to do so. In the past, he has covered boxing and the equestrian competition; this year he will once again focus on boxing.

Racing fans can also count on Rice to be involved once again with this year’s Triple Crown coverage, telling the stories that draw us in.

“Doug O’Neill is back with an I’ll Have Another-type of situation in Nyquist, Pletcher is back with tons of talent,” said Rice. “Racing can have four or five stories around one horse. You don’t get that situation in other sports.”

Asked constantly by students and young processionals about how they can work to build a career like his, Rice’s answer is surprisingly simple.

“It’s about telling the stories below the surface, asking the right ques-tions,” said Rice. “You have to work hard to put yourself in the posi-tion that when you get a lucky break, you can take advantage.”•

everyone has a story to tell. they have something unique thatshaped them, that motivates them. it’s my job to tell those stories.

While Rice travels 48-50 weeks out of the year, mostly to Los Angeles for his work with HDNet, his roots are still firmly in Central Kentucky. “Sports casting is such a good way to travel and it’s allowed me to see the world, but it’s always good to come home,” said Rice. “My sister still lives here and my parents are here in Lexington.” With a professional life so hectic and on the go, when he is home, he enjoys taking things at a little slower pace, which often includes a simple evening at the movies.“I love going to places off the beaten path and one of my favorite places is the Kentucky Theater. They have the best Cherry Coke and popcorn you’ll find,” said Rice. “My go-to place is Malone’s in Palomar – great food and great people. I love what they’re doing on Jefferson Street too, with restaurants like the Blue Heron, and really throughout downtown. There are a lot of great places to go these days in Lexington.”

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BusinessNews


Atéa Beauty

The team members at Atéa Beauty pride themselves on offer-ing unique and exception services. The full-service salon, which opened in April of 2015, can help anyone feel fabulously pampered and look their best. Whether for extensions, a special occasion look, routine haircuts or a total transformation, Atéa Beauty has the talent and passion to help make it happen!

Atéa offers Balayage highlights, Flamboyage, eyelash extensions, makeup application, blowouts, deep conditioning treatments and

waxing services, all in addition to haircutting and styling. Men, women and children are all welcome at this cutting-edge salon, conveniently located near the heart of Downtown.

Owner Lydia Nemeth is a stylist who is inspired to help her clients feel lovely. She is passionate about helping Atéa’s clients see their inner beauty and show it to the world! Her talented, professional team is just as eager to help Central Kentucky shine. Have a ques-tion about their services? Feel free to give them a call!

Whether for a new hairstyle or flawlessly airbrushed makeup and an updo for a special occasion, Atéa Beauty can handle it. Their expert stylists are ready to help in Atéa’s friendly, chic environ-ment, located close to all of downtown Lexington’s best shopping and dining!

Wondering what Atéa Beauty can do? Follow them on Facebook and Instagram. Their full list of services and prices is available on their website, as well as information about the salon, the stylists and testimonials from real clients!

859.687.0630 | 301 E. Vine St. | Lexington | ateasalon.com

BusinessNews


A Kentucky original is going national!

Ale-8-One Bottling Co., maker of the ginger and citrus based soft drink, hand-crafted in Kentucky since 1926, recently announced that Cracker Barrel Old Country Store, Inc., headquartered in Lebanon, Tennessee, is making Ale-8’s Original Soft Drink avail-able nationwide. Cracker Bar-rel currently operates specialty, home-style country stores and restaurants throughout 42 states.

Ellen McGeeney, President and COO of Ale-8-One stated, “Cracker Barrel Old Country Stores are unique and genuinely reminiscent of simpler times, mak-ing their outlets perfect venues to feature our 90-year-old, family-crafted soft drink. What made this partnership special from the start is our shared passion for bringing friends and family together,” said McGeeney. “We are thrilled to have the opportunity to gain entry into Cracker Barrel Country Stores nationwide, and to begin developing a relationship that introduces Cracker Barrel pa-trons to the Best of the Bluegrass in our classic green glass bottles.”

Formulated in Winchester, KY by a beverage innovator named George Lee Wainscott, Ale-8 hit the market in 1926, and is the only soft drink invented in the Bluegrass still in existence. Amidst an ul-timately unsuccessful lawsuit by Coca-Cola to stop distribu-tion of his popular Roxa-Kola, Wainscott was inspired to de-sign Ale-8 to taste like nothing else, so it would stand the test of time. That promise continues to be fulfilled today by his great-great nephew, Fielding Rogers, who still hand-mixes the unique recipe four generations later.

“Uncle Lee crafted a smooth, refreshing, and truly unique soda: ginger-based, but with more flavor, less carbonation, a little less sugar, and without the bite of ginger beers. Ale-8-One

is made with real ginger extract that has been blended specifically for us,” said Rogers, 4th Generation Owner, CEO and guardian of the secret family recipe.

Ale-8-One soft drink has been bottled in Winchester, KY since 1926. Wainscott

was an unconventional man with in-novative ideas. He sponsored one of the first product naming con-tests at the Clark County Fair. “A Late One,” the winning entry, was 1920s slang for the latest thing in soft drinks. To this day, the compa-ny continues to be locally owned and family operated. Rogers still mixes up the closely guarded, fam-

ily secret, Ale-8 recipe in a locked blending room where Wainscott’s

hand written recipe notes hang on the wall.

By sticking close to its hometown Kentucky values, Ale-8 has managed to simultaneously keep demand high and retain its “one sip and you’re there” magic that takes you back to good times with family and friends, much like the Cracker Barrel brand.

Cracker Barrel Old Country Store, Inc. provides a friendly home-away-from-home in its old country stores and restaurants. Guests are cared for like family while relaxing and enjoying real home-style food and shopping that’s surprisingly unique, genuinely fun and reminiscent of America’s country heritage…all at a fair price.

Cracker Barrel Old Country Store, Inc. was established in 1969 in Lebanon, Tenn. and operates 630 company-owned locations.

Original Ale-8-One can be found in the classic soft drink section of the Old Coun-try Store. If it isn’t currently available, the Cracker Barrel store manager can order it. For more information about where to find a Cracker Bar-rel near you or to request Ale-8-One at your local Cracker Barrel, visit their website at crackerbarrel.com.

Ale-8-One Available Nationwide

Ale-8-One Bottling Co. | Winchester, KY | 859.744.3484 | ale8one.com

Documents

TOPS in Lexington Magazine, May 2016