Shaker Village dining series centers on its garden

Jul 10, 2010 Full story: Lexington Herald-Leader 10

There's plenty to see and do at Shaker Village of Pleasant Hill that transports a visitor back to a simpler time.

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family friend

Richmond, KY

#1 Jul 10, 2010
sure not simpler money! 85.00???
wont be back

Nicholasville, KY

#2 Aug 23, 2010
I took friends to dinner at shakertown back in May. Dropped a couple hundred bucks for six of us to check out the "new and improved" menu. Let me tell you, if you're looking for pretentious, poorly cooked food served by arrogant snot-nosed kids, go no further than shakertown!! But if you're like most people and are a little scared to eat bloody chicken and expect your waiter to treat you like a welcome guest instead of a nuisance you might want to drive on a little further. Oh, and I dare anybody to look at their tiny little garden and try to tell me with a straight face that it provides all the produce that the restaurant uses! Please, I grew up on a farm and I KNOW better than that. It's time those people got over themselves.
shaker fan

Richmond, KY

#3 Aug 23, 2010
Maybe you need to go home to your trailor and eat a bologna sandwich! Do you have a few tomatoe plants around the front of your trailor, around the hitch, tastefully arranged??
wont be back

Nicholasville, KY

#4 Aug 24, 2010
Um, shaker fan, before you try to get snide with someone on the internet you might want to brush up on your spelling. Trailer has an E in it, not an O, and there isn't an E in tomato unless it's plural as in tomatoEs. Ask around, that kitchen has gone downhill. You must be the snotty little waiter who brought us the bloody chicken.
shaker server

Morehead, KY

#5 Aug 24, 2010
we in fact do not get ALL of produce from the garden. if thats what they told you they didnt say it right. we get what we can from the garden and get the rest from LOCAL farms. the "Bloody" chicken as you say is not bloody nor under cooked. its called viens. if you cooked chicken at all you would know that they have a tendency to burst and create a red stain on the meat. we cook all of our food to temp. we are a non profit organization and cannot afford to be taken to court over a stupid mistake like that. if you were treated like a nuisance then its prolly safe to say (especially after reading your rant )that you were being one. have you ever worked at a resturant? if not then ask someone who has, you get treated like you treat your server. should you have been treated that way, prolly not because its not professional. but you know, sometimes you just got to treat a jackass like a jackass.

United States

#6 Aug 24, 2010
I like to eat baloney sandwiches in my trailer. Sometimes I heat it up in the microwave with a piece of cheese on it. Nothing like it on a Friday night with a cold Sams choice cola on ice. At least it wont give you worms.
wont be back

Nicholasville, KY

#7 Aug 24, 2010
I have beem cooking for nearly thirty years, and now that the nest is empty we eat out at least six nights out of seven, and I am pretty familiar with chicken. There was not a red stain on the meat, the red stain was on the mashed potatoes that were on the plate beside the chicken. I did not order the chicken, my guest did, and he is quite familiar with blood and viens (or veins as they are more commonly called), he is a doctor and we were taking him out to celebrate the opening of his practice. A second companion was a vegetarian, and when she asked the server if the spring vegetables and potato dumplings were cooked in chicken broth he sighed deeply and rolled his eyes before telling her that he was quite sure they were. Oh, and when we mentioned that the chocolate tart was liquid he snidely informed us that it was a TART, and as such the filling was not supposed to set. I guess Patrick Kelly needs to start giving classes, because the last chocolate tart I ate I ate with a fork. I guess French chefs do things a little differently.

I have worked in "resturants" long enough to learn how to spell restaurant properly, and have warm and friendly relationships with the servers in the restaurants that we go to regularly. With your attitude you are clearly not one of the village's veteran servers, and judging from your grammar and spelling you can't be one of the wonderful college students Ralph Ward was bragging about.
Hey Shaker Server

Nicholasville, KY

#8 Aug 25, 2010
If things are going so great in the restaurant, why has the village fired Patrick Kelly???
former employee

Harrodsburg, KY

#9 Aug 25, 2010
shaker village has gone down hill fast now that all the good people left or retired now you have ones running it that think letting it all grow up in weeds is good for the bird watchers and butterfly watchers thanks to don and ralphs big garden now workers cant pick up apples with out paying for them maintanace sucks ones that are still there are ass kissers and as for the resturant i wouldnt eat there when i worked there it will be closing soon now that mr anderson andmr young are gone look for a remax sign in the near future or a closed sign
Thank you

Harrodsburg, KY

#10 Aug 28, 2012
Its a terrible place the servers are rude and the food is nasty management are not professional it's gone down Jill

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