The owner, Shahram Pouranfar, is also the owner of Sharom’s Restaurant at 5627 Outer Loop, a popular south Louisville seafood spot that opened in 1997. To symbolize the Mediterranean cuisine on offer, Pouranfar - a native of Iran - chose the word for ‘olive’ (zaytún) as the name for the restaurant. Hardly surprising, Zaytún will offer a selection of specialty gourmet olives that will change frequently.

Fans of hummus will be happy to find two different varieties on the Zaytún menu: the Phoenecian ($4), which I tried, is spicy (but not overwhelmingly so) with its incorporation of roasted garlic and zippy red pepper sauce; the Egyptian ($4) is more like the traditional variety most Americans enjoy and uses lots of onion, garlic, and seasonings in the blend. All in all, the menu has close to 20 items to choose from, and many of them - baba ghanouj ($4), falafel ($6), kabobs (”coming soon!”), gyros ($7),  baklava ($1.50),  and Greek salad ($4.75) - are what you’d expect to find at a place such as this. However, some dishes don’t fit the mold of your typical Mediterranean kitchen. (By the way, the classic gyro was delicious.)

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If no one has invited you over for the special day or if you hate standing in line for a Turkey Day buffet, consider another option: take out. Wallace Station in Woodford County is featuring Chef Jared Richardson’s Thanksgiving dinner to go.

Wallace Station is a gourmet deli and bakery that is owned by the same people who own Holly Hill Inn in Midway. Wallace Station is only minutes from Frankfort on the highly scenic Old Frankfort Pike, and it would make the short drive from Louisville worth the trip.

This year’s menu includes roast turkey breast, old-fashioned dressing, real mashed potatoes and gravy, Joan’s creamy spinach casserole, cranberry relish, rolls and for dessert, and pecan or pumpkin pie for just $22.95 a person. The deadline for putting in your order is Sunday, November 23, and orders may be picked up between 8 a.m. and noon Thanksgiving Day. To order or for more information, call Paige at (859) 846-5161.

Some recipes use ham instead of bacon, some use Cheddar cheese instead of Mornay sauce, some use chicken instead of turkey. Some even argue that sliced tomatoes or grilled button mushrooms are the appropriate garnish, and not strips of pimento.

Eateries throughout the region have put their own twist on this quintessential Kentucky dish, and in some cases the makeover bears very little resemblance to the Brown’s original concoction. Winston’s Restaurant in Louisville has a delicious Not Brown with fried green tomatoes and shrimp, and Third Avenue Cafe has a Seafood Hot Brown with a pan-seared filet of grouper atop toasted foccacia with bacon and tomato. I’ve even seen vegetarian hot browns with zucchini, asparagus and mushrooms in cheese sauce offered at some places.

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Could that be you? Would you relish the opportunity to work with some very important and powerful bloggers and politico/media types?

We’re obviously a flourishing media operation with trillions of dedicated readers per day so it’ll be easy for you to sell a highly educated and web-savvy audience to advertisers.

We’ll offer a generous commissioned sales package to start with serious opportunity for growth. You’ll offer a great sense of humor (must be fluent in LOLcat) with real world ability to deliver the goods - AKA you’ll be able to force some old codgers who don’t have a clue how to spend ad dollars to spend their ad dollars on the internets and teevee.

Send your cover letter (yes, it’s required, don’t accidentally “forget” to include it, and MAKE IT FUNNY!), a resume that makes sense and 3-5 strong references to Jake. We promise not to tell your current employer that you’re job shopping.

Remember, kids, it’s all about the $$$$. We have it, you want it. So let’s play together!

In Midway, Kentucky, Heirloom happens to be one of my favorites restaurants; it’s a trendy, upscale eatery that opened a couple of years ago along the railroad track that slices Midway’s picturesque antique-shop laden main street in half. Heirloom is a sleek restaurant that showcases the best of Kentucky produce under the masterful hands of a talented staff in the kitchen.

After walking through the front door, patrons immediately leave behind the pastoral setting of small-town Kentucky and enter an urban-inspired retreat with tranquil colors, modern décor and smooth lines. A high ceiling and carpet with broad horizontal stripes in tones of russet and fawn lend the space a roomy feel that belies its small size. Intimate and airy, the dining room at Heirloom is highly inviting. High-backed booths in beige leather frame both sides of the room and a corner bar anchors the rear. Lacy white cutouts with flora and fauna motifs hang from the taupe walls and add a bit of whimsy to the space.

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Feel fee to send in your queries to Mr. Language Man.

Dear Mr. Language Man: I recently read a posting by a local food writer who told of his breakfast at Buenos Dias Café. He described a Honduran breakfast with “strips of mild queso bianco Mexican cheese.” Is it queso bianco or queso blanco? — Tim S., Louisville, KY

Dear Tim: It should be “queso blanco,” which means “white cheese” in Spanish. Bianco is the Italian word for white, so it appears the original author is getting his languages mixed up. White cheese would be “formaggio bianco” in Italian.

Dear Mr. Language Man: Can you settle a dispute between my friends and me? When pronouncing the wine term “meritage,” I say it the French way. My two wine snob friends say it should rhyme with the word heritage in English. Who is correct? Thanks. — Mark V., Lexington, KY

Dear Mark: Take the word “merit” and combine it with “heritage.” What you get is Meritage, a recent American addition to the wine lexicon. Your snobby friends are right: it does rhyme with heritage. This term was coined by California vintners to describe wines modeled on French Bordeaux and came about as a marketing ploy to avoid the term “table wine” and its often sub-standard connotations. Since the French language has left such a mark on the world of wine making, it’s only natural to assume that this was a French term as well, but in this case it’s a purely American concoction.

Dear Mr. Language Man: My husband and I were at a restaurant the other night and saw “rocket salad” on the menu. Is this a type of green or could it have been the name of a special salad? Our waitress didn’t have a clue - go figure! Thanks. Nancy G. Anchorage, KY

Dear Nancy: “Eruca sativa” is the botanical name for rocket, an edible green native to the Mediterranean region. Rocket is the name used by our English cousins, but in this country we usually call it arugula. Other trendy menus might opt for the French term (roquette) or the Italian (rucola). Rich in vitamin C and potassium, arugula has a peppery, herby zing that makes it a favorite addition to salads.

The Swope Design Group will again create a bright, cheery atmosphere, and the Westport Village location will feature design favorites from the original, such as the egg wall, breakfast bar and “scrambled egg” floor. Some new features will include a patio dining area and a retail section in the waiting area.

Wild Eggs’ executive chef is J.J. Kingery and the menu at the new location will feature the same selection of breakfast and lunch items available at the Dutchmans Lane store. Omelets, scrambles, frittatas, pancakes, waffles, French toast, sandwiches and soups will be offered seven days a week. Selections will include popular items like the fresh vegetable “Farmers Market Skillet” and “Kalamity Katie’s Border Benedict” with green chili cheddar corn cakes, topped with chorizo, two poached eggs, queso fundido, pico de gallo, sour cream, green onion and fresh avocado. Wild Eggs also offers custom blended coffee at an espresso bar and mimosas will be made with fresh squeezed orange juice at the cocktail bar.

Wild Eggs will be hiring 45 new employees to staff the Westport Village location. Wild Eggs offers breakfast and lunch daily from 6:30 a.m. to 2:30 p.m. on weekdays and 7 a.m. to 3 p.m. on weekends.  For more information on Wild Eggs call (502) 893-8005.

Tomatoes are no longer at their peak, but I was pleased to find plenty of good ones at the market this weekend. In addition, now’s the perfect time to get those great hearty root vegetables and the Bardstown Road market has lots of potatoes, carrots, beets and tons of beautiful radishes. The stalls were also overflowing with bushels of green beans, shell-outs, peppers, Brussels sprouts, onions, garlic, cabbage, pumpkins and apples, just to name a few. The market is officially scheduled to run through December, but many die-hard vendors will be there throughout the winter months as well.

The Ninth Street Farmers Market, at the corner of Ninth and Chestnut in the YMCA parking lot, is going strong as well. It takes place Wednesdays through Sundays from 10 a.m. - 7:00 p.m. and will run through December 24. On sale are a variety of fresh fruits and vegetables, smoked meat, beef, pork, goat, lamb, poultry, homemade ice cream and fresh salads.

Passionately Seafood Apizza - Northeast

By Susan Asanovic, Wilton, Connecticut

Paired with Bolla Soave

• 3/4 pound fresh pizza dough
• 2 pounds cherrystone or littleneck clams, scrubbed
• 1/2 cup Bolla Soave or Pinot Grigio
• 1/2 cup extra virgin olive oil, approximately
• cornmeal or polenta flour
• 1/4 cup chopped Italian flat leaf parsley, divided use
• 4 large cloves chopped garlic
• 1 teaspoon Mediterranean oregano (not Mexican oregano)
• 1 teaspoon crushed red pepper, or to taste
• freshly ground black pepper to taste
• 1/3 cup coarsely grated buffalo Mozzarella or, locally-made fresh mozzarella
• 1/2 cup grated Pecorino Romano
• 2 teaspoons freshly squeezed lemon juice

Place clams in a large pot with the wine. Cover and steam on medium-high until they open, about 2 minutes. Shuck, saving liquid. If desired, strain juices then reduce to 2-3 tablespoons in a small saucepan. Reserve.

Preheat grill to medium hot; oil rack. Divide dough into two balls and roll out or stretch into two 9-10″ circles . Transfer to a cornmeal-sprinkled pizza peel (wide bakers peel) or the underside of a cookie sheet. Then slide directly onto the well-oiled grill grid. Cook until grill marked and golden, 1 to 2 minutes. Brush lightly with oil, and turn using tongs.

Brush crusts again with oil, leaving a 1/2-inch border. Sprinkle evenly with 2 tablespoons parsley, the garlic, oregano, red pepper and black pepper to taste. Spread evenly with mozzarella. Arrange clams over top. Drizzle with reduced clam juices if desired. Drizzle with a little olive oil; sprinkle with Pecorino.

Grill 8-9 minutes, until charred in spots and crusty. If it threatens to burn, move to a cooler spot on grill. Cover grill during final 1-2 minutes to melt cheese.

Drizzle with lemon juice and a little bit more oil, if desired. Sprinkle with remaining parsley. Let pizzas rest 5 minutes before slicing, using a pizza wheel. Serves 4-6.

Tips: Pizza dough is usually sold in one-pound bags, so lob off one-quarter and save for another use, or roll out and grill after pizzas are made, brushed with oil and garlic, as a snack. No grill? Snowy weather? No problem. Just place a pizza stone in lower third of an oven and preheat for 40 minutes at 500 F. Then lower heat to 450, bake the crust 4-5 minutes until firm, arrange topping on crust, as above, and bake 10-12 minutes longer.

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Schimpff’s has made a name for itself with its signature cinnamon redhots, hard candy fish and Modjeskas, but the shelves are teeming with dozens of varieties of sweets, including hand-dipped chocolates and creams. A recent favorite is the chocolate turtle with caramel and pecans. Old-fashioned treats include sour lemon drops and hard candies flavored with horehound, anise and clove.

If you’re not in the mood for candy, Schimpff’s, located in Jeffersonville’s downtown historic district, has a lunchroom complete with a 50’s soda fountain and original tin ceiling. Vintage candy jars, old-fashioned display cases, and turn-of-the century equipment transport the visitor back in time.

In the Candy Museum and Candy Demonstration Area, a rare glimpse can be had into the world of historic candy making, packaging and advertising. Candy-making demonstrations are given often and friendly employees are always available to answer questions and dole out free samples. Tours are offered and groups need only call in advance to schedule a free tours of the museum.

Schimpff’s Confectionery counts as one of the oldest, continuously operated, family-owned candy businesses in the United States, and the family has been making sweets in the Louisville area since the 1850s.

Bavarian immigrant Gustav Schimpff opened the present Jeffersonville location in 1891, and since then it has entrenched itself in the annals of Kentuckiana candy history. With the season for sweets upon us, plan on reading more about this local landmark. For more information, call (812) 283-8367.