Kentucky love

Several Kentucky establishments are highlighted in the August issue of Wine Enthusiast Magazine, on newsstands now. 

Proof on Main in the 21C Museum Hotel at 702 W. Main St. is among the editors’ picks for the 100 Best Wine Restaurants in the country, and its bison burger is also featured in a roundup of the best burgers at said establishments (pair it with Palazzo’s Cabernet Franc from Napa, suggests general manager Rachel Cutler).

Elsewhere in the magazine, chef Jonathan Lundy of Lexington favorite Jonathan at Gratz Park (he co-created a fabulous James Beard-sanctioned bourbon dinner in Lexington a couple of weeks ago) gives tips on how to pair bourbon with:

Seafood: Basil Hayden’s high rye content goes well with smoked salmon

Chicken: Elijah Craig 18-Year-Old Single Barrel’s high levels of smoke and oak work well with grilled chicken (or beef)

Red meat: Woodford Reserve Double Oaked, with its dry finish, pairs great with roasted lamb and mint julep jelly

Veggies: Old Charter 8-Year-Old works here with its corn content and pepper notes

Dessert: Four Roses Limited Edition 2011 has a strong cocoa scent that is “perfect” with chocolate cake

Read the entire article, and find a recipe for Lundy’s Bourbon Alexander (hint: ice cream!), here.

Finally, Justin Pike, head bartender of the Tasting Kitchen in Venice, Calif., creates the cocktail of the month, the “Free Love,” using Buffalo Trace Bourbon and Meyer Lemon-Fennel Syrup. Anything that requires 2-3 hours to make is too much work for me, but if you try it, let me know how it turns out!

Leave a Reply

The Bourbon Babe

This site uses Akismet to reduce spam. Learn how your comment data is processed.