Congratulations to Our Summer Employee Appreciation Contest Winners!
Recently, the Heaven Hill Events Team sent out the Summer Employee Appreciation packages to thank the Heaven Hill team for their continued dedication and support. The “Hello Summer” themed package included a number of fun items and employees were challenged to create a unique Piña Colada recipe or show off their cooking skills in the “Home Chef Contest” for a chance to win a prize. Additionally, employees were encouraged to submit photos of their completed spot the difference activity for a chance to be entered in a drawing to win a prize.
Piña Colada Contest Winner: Adam Sewell
We received several very impressive and delicious Piña Colada recipes. To ensure each recipes was properly assessed, we asked Lynn House to judge the competition and choose a winner. Congratulations to Adam Sewell, District Manager – North Florida, who submitted the Conway Colada!
Home Chef Contest Winners
Additionally, we received several very impressive home chef recipes featuring Heaven Hill products. The submissions were so good we couldn’t choose just one. Congratulations to our two winners Lynn Hasson, Marketing Services Manager, and Gail Downs, Bardstown Bottling Scheduler!
Just Peachy Bourbon BBQ Chicken Thighs with Bibb Salad and Kentucky Bourbon Vinaigrette
Recipe by Lynn Hasson
Just Peachy Bourbon BBQ Chicken Thighs
2 lbs boneless skinless chicken thighs
Meat Church Honey Hog BB Rub
Freshly Ground Pepper
Peach Bourbon BBQ sauce (see recipe below)
Pat chicken thighs dry and season with the Honey Hog seasoning and freshly ground black pepper. Cook on grill for 10-15 minutes turning halfway through – check to make sure internal temperature is 165 degrees. Baste with Peach Bourbon BBQ sauce for the last few minutes of grilling. You can add additional sauce to other side if needed once you remove from the grill.
Peach Bourbon BBQ Sauce
1 Bottle Sticky Fingers Bourbon Barbecue Sauce
½ Jar Bon Maiman Peach Preserves
1/3 cup Evan Williams Single Barrel Bourbon
1 Tablespoon of smoked paprika or chipotle seasoning (I used Cowboy Chili Seasoning)
1 teaspoon ground mustard
Fresh Black Pepper to task
1 small peach peeled and diced
Mix together all ingredients and simmer in a saucepan until peaches are soft and flavors incorporate. Simmer on low and baste chicken with sauce during last few minutes of cooking and after you take it off the grill. Can also be used on wings, pork chops or pork tenderloin.
Serve with Bibb Salad (recipe below), Roasted Asparagus or Grilled Vegetables.
Bibb Salad with Kentucky Bourbon Vinaigrette, Goat Cheese and Caramelized Walnuts (salad recipe was adapted from the Kentucky Bourbon Cookbook)
3.5 oz container of Mitica Caramelized Walnuts (found at Whole Foods)
2 heads of bibb lettuce or butter lettuce, washed and patted dry
2 heirloom tomatoes
6 red grape tomatoes
½ pound of goat cheese
1 shallot sliced very thin
6 strips of bacon, cooked and crumbled
Bourbon Vinaigrette
¼ cup cider vinegar
2-1/2 teaspoons of Evan Williams Single Barrel Bourbon
¼ cup Dijon mustard
2 tablespoons of honey
2 tablespoons of barbecue sauce
1-1/2 teaspoons of freshly ground pepper
1-1/2 teaspoons of garlic chili sauce
Break the lettuce apart, cut the tomatoes in half or in slices, and break apart the goat cheese into small bites.
Mix all of the vinaigrette ingredients together and pour into a cruet or jar with a lid and shake well to mix. The dressing tastes better if you make the night before.
Arrange lettuce, tomatoes, bacon, shallots, goat cheese and walnuts on a serving platter. Serve the dressing on the side so guests can add desired amount.
Enjoy!
Evan Williams Black Cherry Cheesecake
Recipe by Gail Downs
Spot the Difference Contest Winner:
Chad Crittenden
