food | easy entertaining
EASY entertaining
Cooking with Bourbon Chefs use Kentucky’s native spirit to enhance the flavor and depth of dishes BY TIM & LORI LAIRD | PHOTOS BY DAN DRY
With the growing emphasis on using local ingredients whenever possible in cooking, it is only natural that restaurant chefs would experiment with uses for Bourbon, a local product with a long and storied history in Kentucky. As Jess Inman, chef at Equus, said, “We might as well embrace what is around us.” F&D invited Inman, Shawn Ward of Ward 426, and Dean Corbett of Equus and Corbett’s: An American Place to put together a party menu that highlighted the flavor potentials in cooking with Bourbon. And Tim and I added a rich Bourbonenhanced dessert alongside a seasonal Maple Manhattan cocktail, which plays nicely with flavors born of the charred oak barrel.
26 Fall 2016 www.foodanddine.com
(above from left) Chef Shawn Ward of Ward 426, Tim Laird, Chef Dean Corbett of Equus and Corbett’s: An American Place, and Chef Jess Inman of Equus. (opposite, top) Tim Laird shows off his sabering skills on a bottle of champagne for this issue’s guest chefs.