Restaurant owner goes back to eastern Kentucky roots
Hometown and homestyle
Breathitt County native Kelsey Sebastian was 25 years old when she opened Kelsey’s on Main in Jackson last summer. She was deliberate about returning to her hometown after graduating from the University of Kentucky with a hospitality management degree and business minor.
Kelsey’s grandparents still live there, along with aunts, uncles, and 11 first cousins. “It just made sense for me to come back,” she says.
One aunt owns the 100-year-old building that has become Kelsey’s on Main—the former Jackson pharmacy that has housed a doctor, lawyers, and another restaurant. “This space is perfect,” Kelsey says, with exposed brick wall, original ceiling, the drugstore sign, and an original apothecary cabinet.
Kelsey says the cuisine “is Southern, and it’s homestyle,” with soups, sandwiches, and salads for lunch and homemade meat loaf, pork tenderloin, fried chicken, and fried catfish among the dinner entrees. Desserts, too, rotate. Kelsey describes her blondies as so easy she can “make them in five minutes.”
Kelsey’s on Main is at 1124 Main Street in Jackson. It’s open 11 a.m. to 8 p.m. Tuesday through Friday; 4 to 8 p.m. Saturday; and noon to 2 p.m. Sunday. For more information call (606) 666-4004.
Cooking tips: Making an easy brunch even easier
1. Brunch is an easy (and affordable) way to entertain family and friends during spring celebrations like graduation, Mother’s Day, and confirmations. A buffet is easiest for a hostess. If guests will be seated around the house and not at a table, keep flatware needs to a minimum and provide mugs for hot drinks rather than cups and saucers.
2. A wide selection of fruit can be prepped and set out in the morning with little or no fuss. Coffee, tea, and a decaffeinated drink will be welcome. If you’re feeding a large crowd, make sure the meal centerpiece is a dish you can prepare ahead (egg casserole) or serve at room temperature (sliced ham).
3. Oven-baked Parmesan potatoes make a great side for brunch. Cut up 3 or 4 medium potatoes (skin on) to make 1-inch chunks. Combine on a wide baking pan with 2 tablespoons olive oil, 1/2 teaspoon salt, and black pepper to taste. Roast at 400° for about 20 minutes. Sprinkle the potatoes with 1/4 cup Parmesan cheese and 1/2 teaspoon dried thyme. Stir the potatoes and roast 20 minutes more.
Cheese Torte
Recipe by Sarah Fritschner
