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Wendy Meadors, executive chef at Metropol, made an oven-roasted half-hen with a bacon panko bread crumb crust in Lexington, Ky. on Thursday, June 14, 2007. Meadors uses local produce, poulty, and meats whenever she can and prefers to cook using produce when it is in season. Photo by David Stephenson | Staff 3320

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Lexington Herald-Leader
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Wendy Meadors, executive chef at Metropol, made an oven-roasted half-hen with a bacon panko bread crumb crust in Lexington, Ky. on Thursday, June 14, 2007. Meadors uses local produce, poulty, and meats whenever she can and prefers to cook using produce when it is in season. Photo by David Stephenson | Staff 3320