LOUISVILLE, KY – The 31st annual Evan Williams Bourbon Cooking Contest kicked off the culinary competitions at the Kentucky State Fair on Friday, August 19, showcasing many of the most creative Bourbon dishes in the Commonwealth. Heaven Hill Distillery, producers of Evan Williams Bourbon, awarded the coveted Blue Ribbon top prize to Carolyne Davis of Louisville, Kentucky, for her Char-Grilled Steak Salad with Bourbon Balsamic Vinaigrette. After entering the contest each year for the past 30 years, this is the first time Carolyne has placed in the top three.
A distinguished panel of local judges selected the entrée from over 35 entries this year. Red (second place) and White (third place) ribbons were awarded to Linda Danner of Louisville, Kentucky for her Maple Bourbon Stuffed Holiday Pork Loin and Richard Myers of Bagdad, Kentucky for his Evan Williams Bourbon Barbecue Burgoo, respectively.
Judges for the contest included Ashlee Clark Thompson, food writer and author of the book Louisville Diners; Albert Schmid, Professor & Director of Hotel-Restaurant Management & Hospitality Management Departments at Sullivan University’s National Center for Hospitality Studies; Steve Coomes, food writer and consultant, author of two books including, Country Ham: A Southern Tradition of Hogs, Salt & Smoke; Jonathan Schwartz, Director of Operations for Falls City Hospitality Group, servicing Doc Crow’s and Doc’s Cantina; Sarah Fritschner, food consultant and writer, and coordinator for Louisville Farm to Table; and Denny Potter, co-master distiller for Heaven Hill Brands.
During the judging, contestants and spectators were treated to a cooking with Bourbon demonstration by Chef Scott Hoppel of Gospel Bird. Chef Hoppel performed the demonstration using Evan Williams Bourbon, America’s second-largest selling Kentucky Straight Bourbon Whiskey. Also on hand to assist Chef Hoppel and keep the crowd on its toes was host Kelly K from the “Ben and Kelly Show” on 99.7 DJX.
Heaven Hill Distillery, 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 Distillery. “In this 31st year of the Evan Williams Cooking Contest, 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 1935, Bardstown, KY-based Heaven Hill Brands (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 Evan Williams Bourbon; Larceny, Elijah Craig and Henry McKenna Bourbons; Deep Eddy Vodka; Burnett’s Vodkas and Gin; Admiral Nelson’s and Blackheart Rums; HPNOTIQ Liqueur; The Christian Brothers Brandies; PAMA Pomegranate Liqueur; Domaine de Canton Ginger Liqueur; Lunazul Tequila; Cinerator Hot Cinnamon Flavored Whiskey and Rittenhouse Rye Whisky.
Heaven Hill reminds you to “Think Wisely. Drink Wisely.”
31st Annual Evan Williams Bourbon Cooking Contest Winning Recipe
August 19, 2016
Char-Grilled Steak Salad with Bourbon Balsamic Vinaigrette
Carolyne Davis, Louisville, KY
1 12 oz Ribeye or steak cut of your choice
¼ cup Evan Williams Bourbon
¼ Worcestershire Sauce
1 tbsp. dijon mustard
1 tbsp. maple syrup
Put steak in a plastic bag. Mix all other ingredients and put over steak. Marinate overnight in fridge. Grill steak about 4 minutes each side for nice rare steak or about 5 minutes for medium. Let sit several minutes and slice thinly across the grain.
4 cups arugula
¾ cups toasted walnuts*
â…“ Cup gorgonzola crumbles
½ cup crispy pork belly, chopped
½ large mango, peeled and sliced
In medium bowl, toss arugula with 2 tbsp. of dressing. Mound on a plate and top with mango slices, chopped pork belly, walnuts, gorgonzola and steak slices. Drizzle with another tbsp. or so of dressing.
4 oz pork belly, sliced rather thin
1 medium shallot, minced
1 ½ cup Evan Williams Bourbon
3 tbsp. balsamic vinegar
2 tbsp. Dijon mustard
3 tbsp. maple syrup
Salt and pepper tp taste
Brown pork belly in hot skillet over medium heat until nicely browned. Drain slices on paper towel. Reserve for the salad. Drain of all but 2 tbsp. of fat. Add shallots to fat and cook until tender. Combine Bourbon, vinegar, syrup and mustard, and add to shallots. Stir until well blended. Add salt and pepper to taste. Can be poured over salad as a hot dressing to wilt greens or cool to room temperature.
¾ cup raw walnut halves
1 tbsp. butter
1 tbsp. maple syrup
1 tbsp. Evan Williams Bourbon
Melt butter in skillet and add walnut halves. Toss until they start to brown. Stir in maple syrup and Bourbon. Toss for another minute, then remove from heat and spread on wax paper, separating the pieces.
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CONTACT:
Lauren Cherry
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Heaven Hill Brands
(502) 413-0217
lcherry@heavenhill.com
www.heavenhill.com
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