Where do you source your ingredients?
We always use prime beef from Big Zeke’s in Bourbon County. We’re working on developing relationships with local growers to provide seasonal vegetables and we try to source as much Kentucky Proud as possible.
What is your current favorite menu item at Oscar Diggs?
I still gravitate to our half-pound burgers and anything on the Sunday Brunch menu.
Favorite food from your childhood?
My grandparents had farms in Bourbon County so Sunday dinners would be fried chicken, biscuits and gravy and brown sugar pie.
What makes Lexington a great city?
It surprised the heck out of me, living in small communities and farms since the late 70’s, just how “small town friendly” Lexington is. In Paris where we have the brewery and tap room, you can make a call and get the help you need. I’ve found that to be true in Lex, too. From the Mayor stopping by to check on us to our great customers and restaurant neighbors—it’s a very inviting and friendly atmosphere downtown.
What would surprise people to learn about you?
My father and son are physicians. I guess it skips generations! I’m retired from the Lexington Fire Department and was in the first paramedic class, then on to HazMat and PIO. I also farmed a couple thousand acres and own Quillin Leather & Tack, the largest customer halter shop in the United States.
Show you are binge-watching?
Man! If Donna and I make it to the farm in time to watch an episode of “Andy Griffith”, we call the day a WIN.
Oscar Diggs' Watermelon Ceviche:
Ingredients
2 cups watermelon, rind removed
Olive oil
1/2 cup sliced avocado
1/2 cup grilled corn
2 serrano chiles, sliced
1/4 cup chopped cilantro
3 limes, juiced
Salt and pepper
Instructions
Cut watermelon into 1” slabs. Brush with olive oil and char one side on grill, allow to cool, then chill in the refrigerator. Dice chilled watermelon into bite sized cubes.
Add 2 cups diced grilled and chilled melon into a mixing bowl with avocado, grilled corn, sliced serrano peppers and chopped cilantro.
Mix all and dress with a good quality Olive oil and the juice of 3 limes. Season salt and pepper. Serve with fried flour or corn tortillas