LOUISVILLE, (Ky.) – The 25th annual Evan Williams Bourbon Cooking Contest kicked off the culinary competitions at the Kentucky State Fair on Friday, August 20th, showcasing many of the most creative Bourbon dishes in the Commonwealth. Heaven Hill Distilleries, Inc., producers of Evan Williams Bourbon, awarded the coveted Blue Ribbon top prize to Byron White of Louisville, Kentucky for his Evan Williams Fruit Chutney Beef Spring Rolls.
A distinguished panel of local judges selected the entrée from over 32 entries this year. Red (second place) and White (third place) ribbons were awarded to Mary G. Applegate of Salem, Indiana for Peach and Pecan Bourbon Pork Tenderloin and April Ravenscroft of Louisville, Kentucky for Drunken Baby Backs, respectively.
Judges for the contest included Ron Mikulak, Assistant Food Editor at The Courier-Journal; Ed Nolan, Executive Chef, Mitchell’s Fish Market; Jason Brauner, Owner, Bourbon’s Bistro; Bret Donaldson, President of the KY Chapter of the American Culinary Federation; Barry Bernson, Fox 41 TV News “Fox In the Morning” anchor; and Heaven Hill Master Distiller Craig Beam.
During the judging, contestants and spectators were treated to a cooking with Bourbon demonstration by Chef G. Allen Akmon, Chairman for the Culinary Arts Departments at the Louisville and Lexington campuses of Sullivan University. Chef Akmon performed the demonstration using Evan Williams Bourbon, America’s second-largest selling Kentucky Straight Bourbon Whiskey. Also on hand to assist Chef Akmon and keep the crowd on its toes was host Kelly K. from the “Ben Davis and Kelly K. Morning Show” on 99.7 WDJX.
Heaven Hill Distilleries, the Bardstown, Ky.-based maker of distilled spirits, produces Evan Williams Kentucky Straight Bourbon Whiskey – named for the Commonwealth’s first distiller who set up his distillery on the banks of the Ohio River in 1783. “The unique heritage of America’s Native Spirit, coupled with the Commonwealth’s flagship exposition, presents a grand stage for some of the finest amateur chefs,” said Max L. Shapira, president of Heaven Hill Distilleries, Inc. “In this celebratory 25th year we are inspired by their creativity and enthusiasm.”
The recipes were rated on originality, ease of preparation, appearance, name and the contribution of Evan Williams Bourbon to the taste and aroma of the dish. In addition to receiving a coveted Kentucky State Fair prize ribbon and a cash prize, each of the winning entries will be considered for publication in the next “Cooking with Bourbon” recipe booklet, published periodically by Heaven Hill Distilleries.
Founded in 1934, Bardstown, KY-based Heaven Hill Distilleries, Inc. (www.heavenhill.com) is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes The Christian Brothers Brandies; Evan Williams and Elijah Craig Kentucky Straight Bourbon Whiskeys; Burnett’s Vodkas and Gin; Hpnotiq Liqueur; PAMA Pomegranate Liqueur; Lunazul and Two Fingers Tequilas, and Dubonnet Aperitif.
Heaven Hill reminds you to “Think Wisely. Drink Wisely.”
August 20, 2010
EVAN WILLIAMS FRUIT CHUTNEY BEEF SPRING ROLLS
2 heads Boston lettuce, leaves separated, rinsed and patted dry
2 lbs thin top steak
½ cup Evan Williams Bourbon
16 rice paper (spring roll) wrappers (81D2 inches in diameter)
small sprigs cilantro
Ginger-Soy-Cilantro Sauce
Fruit Chutney
Place steak and Evan Williams bourbon in a bowl and refrigerate for 30 minutes. Remove any tough veins from the center of the lettuce leaves and discard; set lettuce aside. Grill steak and slice thinly. Dip a rice paper into a bowl of water for 5 seconds; shake off excess water and place on a clean kitchen towel. Stack several lettuce leaves on the lower third of the rice paper. Top with steak and chutney. Fold the bottom of the rice paper up over the chutney. Fold in the sides, then roll up. Repeat with the remaining ingredients. Serve the rolls on a platter with Ginger-Soy-Cilantro Sauce.
Ginger-Soy-Cilantro Sauce
1 ½ teaspoon Oriental sesame oil
1/3 cup minced green onion
1 tablespoon minced peeled fresh ginger
1 cup canned low-sodium chicken broth
¼ cup frozen orange juice concentrate, thawed
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon Evan Williams Bourbon
2 tablespoons chopped fresh cilantro
Heat oil in a small saucepan over medium-high heat. Add shallots and ginger and sauté 2 minutes. Add broth, orange juice concentrate and vinegar. Boil until mixture is reduced to ¾ cup, about 6 minutes. Stir in soy, bourbon and cilantro. Simmer one minute. Strain.
Fruit Chutney
½ cup sugar
½ medium red onion, diced
1 ¼ cups diced mango
1 ½ cups diced golden pineapple
1 Granny Smith apple, peeled, cored, and diced
1 Asian pear, peeled, cored, and diced
1 cup Evan Williams Bourbon
1 tablespoon ground allspice
¼ cup peeled and finely chopped ginger
1 tablespoon Jalapeno hot sauce
½ teaspoon Kosher salt
½ teaspoon Jamaican Jerk Blend seasoning
3 tablespoons allspice berries, toasted
1 cup apple cider vinegar or white wine vinegar
In a large bowl, combine all of the ingredients except the allspice and the vinegar. Allow to stand for 30 minutes. Meanwhile, toast the allspice berries in a small saucepan until they just begin to smoke. Add the vinegar, bring to a simmer and reduce to ¼ cup. Strain, and discard the allspice berries. Combine the reduced vinegar with the fruit mixture in a large heavy saucepan and simmer over medium heat, stirring occasionally, for 20 to 30 minutes until the liquid is almost syrupy. Refrigerate.
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CONTACT:
Larry Kass
Corporate Communications Director
Heaven Hill Distilleries Inc.
(502) 348-3921
lkass@heaven-hill.com