Broadbent's offers uniquely Kentucky products at I-24 stop

Travelers along Interstate 24 in Lyon County have a new dining spot with a uniquely Kentucky flavor.
Broadbent B&B Foods opened the Kentucky Proud Gourmet Market and Deli in May at 257 Mary Blue Road in Kuttawa. Ronny and Beth Drennen invited people to attend a tasting party last month to help select the new deli menu.
The sandwich menu now includes three varieties of ham; bacon, lettuce and tomato; turkey; club, and chicken salad. Cheese from Kenny’s Country Cheese Farm in Austin, Ky., (Barren County) tops each sandwich. Hand-dipped ice cream also is available.
One of the most popular sandwiches features sliced country ham topped with an apple slice on a Sister Schubert’s roll, Drennen said.
Sandwiches are made on request, and customers can phone ahead with orders. The dessert menu includes chocolate chip, oatmeal raisin and white chunk macadamia nut cookies, baked fresh daily.
Besides the deli, the market also features Ruth Hunt Candies, Old Kentucky Candies, Ellis Popcorn, Kerns Kitchens Derby Pies and Maker’s Mark Gourmet Sauce.
People also may watch the Broadbent’s slicing and packaging operation each day, and the company will hand out free samples.
Hours are 8 a.m. to 5 p.m. Monday through Friday and 9 a.m. to 4 p.m. Saturday.
Information: 1-800-841-2202.


Besides the designation as National Dairy Month, June also is National Mango Month. According to the National Mango Board, American customers can choose from at least six varieties and most of those are harvested in June.
The tropical mango is packed with vitamins C and A. A cup of sliced mangos has 110 calories, no fat, no cholesterol, no sodium, 28 grams of carbs and 3 grams of fiber. Mangos also have more than 20 different vitamins and minerals.
To determine ripeness, squeeze the mango gently. A ripe fruit should have a little bit of give but shouldn’t be squishy. Once ripe, mangos can be stored in the refrigerator for five days.
Want to test out a mango recipe? Try this one:

Mango chicken
lettuce wraps
1⁄2 tablespoons sesame oil
1 pound boneless, skinless chicken breasts, chopped into small pieces
3 tablespoons soy sauce
21⁄2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
1⁄2 tablespoon minced fresh lemon grass
1 large ripe mango, peeled, pitted and chopped, divided
8 to 12 small butter lettuce leaves
1⁄4 cup chopped red bell pepper
2 tablespoons sliced green onion tops
2 tablespoons fresh cilantro leaves, chopped

Heat sesame oil in medium skillet, over medium heat. Add chicken and cook, stirring frequently until lightly browned. Stir in soy sauce, vinegar, honey, ginger and lemon grass. Finely chop half of the mango and add to the skillet. Cook five minutes or until the sauce is very thick. Let cool. Spoon chicken into lettuce leaves and top each with remaining mango, bell pepper, green onion and cilantro.

Leigh Landini Wright, The Paducah Sun’s features editor, can be contacted at 575-8658 or llandini@paducahsun.com