On The Road culinary adventures goes to Louisville, KY with Pappy Van Winkle Bourbon
As everyone headed back to Louisville for our cooking demonstration with Chefs Anthony Lamas and Bobby Benjamin at Bourbon Barrel Foods with owner/artisan, Matt Jamie, the Kentucky sky was a brilliant blue and the temperatures had soared giving us that final taste of summer. The weather could not have been more picture perfect.
Bourbon Barrel Foods with Chefs Anthony Lamas & Bobby Benjamin and owner/artisan Matt Jamie
The event space at Bourbon Barrel Foods
Chef Bobby Benjamin prepared a classic French dish with a unique Southern variation – Fried Coq au Vin
Entertaining us with a cooking demo, each chef prepared a main course dish, highlighting their own flavors. Chef Lamas served perfectly seared Diver Scallops with a luscious Bluegrass Soy Red Chile Butter (prepared with Bluegrass Soy Sauce from Bourbon Barrel Foods ) complemented with toasted Macadamia nuts and rice. Chef Benjamin brought us his unique version of Coq au Vin, Southern fried with grits and a rich, savory gravy made from veal stock. Each course was accompanied by a white and red wine to pair with the flavors of the dishes.
Julian Van Winkle enjoys a fun twist on popcorn
Chefs Lamas and Benjamin wowed our guests at lunch
Molecular popcorn
Julian Van Winkle joined us for lunch and was a willing participant to taste test the “molecular popcorn and caramel” prepared with liquid nitrogen by Chef Lamas. An updated version of Banana Pudding, with both a French and Latin twist, combined Brûlée Bananas and Smoked Serrano with Bourbon Pecan Brittle for dessert.
Our French inspired dinner was our second evening’s event at La Coop Bistro with Chef Bobby Benjamin
Our guests began arriving at La Coop Bistro for our last evening’s dinner
Following an afternoon break for our guests to see the city, or visit their pillow, we made our way to an eight-course French inspired tasting dinner with wine pairings at Chef Bobby Benjamin’s La Coop Bistro. A newer restaurant in the NuLu section of town, Chef Benjamin is a rising star in the culinary scene of Louisville. Benjamin and the culinary team at La Coop created a menu with eight inventive courses that showcased his French training.
Chef Benjamin’s menu from the kitchen with his notes from the dinner
Wine pairings, selected by Brett Davis, the Master Sommelier, included many beautiful wines, such as this white, Domaine Cady, Les Varennes, Coteaux du Layon Saint Aubin, 2004. Paired with Benjamin’s Foie Gras Torchon with Sunflower Seed Nougatine, Kentucky sorghum, and sliced truffles, our senses and taste buds were delighted The wines, perfectly paired, really elevated the incredible flavors of the dishes.
I want to go back. now. Gwen, you and Roger do such a fantastic job – the photos, writing, video soundtrack – it’s all perfect! Thank you for a wonderfully delicious 2 days.
Hi Priscilla,
Thank you for your comments. It was so nice to finally meet you and I am glad you enjoyed the trip. We hope to see you again next year!
Gwen
For my birthday this year, my Wife treated me to the Bunkycooks culinary adventure in Louisville on October 15-17. From the opening hors d’oeuvres Monday night at Seviche to the last morsel of proscuito at the breakfast Wednesday morning, the entire event was carefully planned and perfectly executed. Overall it was the perfect synthesis of three talented chefs with great personalities, the fun of being with an internationally famous celebrity producer of bourbon, interesting pairings of food with bourbon and wine, and a congenial group of people who truly like good food. My favorites were Anthony Lamas’ bread pudding (with bourbon sauce), Bobby Benjamin’s unusual approach to coq au vin, his brown butter foam and the surprising ball of bleu cheese ice cream with a hard chocolate shell. Kudos to Gwen for a truly memorable event.
Hi Tom,
Thank you so much for the kind words. It is rewarding to see the efforts of everyone involved be appreciated and enjoyed. We work to make these events special for our guests and it is nice to know that you felt that way, especially on your birthday!
Gwen
Jim and I were very excited when we learned that this adventure was going to take place in our home town. We hope that all attending were able to experience the beauty of Kentucky as well as the warmth of people in Louisville. The culinary experience was over the top. Chef Lamas, Chef Benjamin and Chef Maurais prepared spectacular dishes for us. The opportunity to meet Julian Van Winkle and Preston Van Winkle was a real treat. On top of that to be able to taste all five of the Van Winkle bourbons is a very rare treat indeed. Perhaps the best part was spending some great time with my sister and brother in law (Debbie and Tom). Thanks to Gwen and Roger for all their planning. A great fall adventure for all!!!
Hi Jennie,
It was so nice to meet you and Jim and we were glad that it worked out so well for you all to come with Debbie and Tom. We love Louisville and are glad that you had so much fun in your own town. We hope to see you again next year!
Gwen
Nice and interesting read. Glad you had a good time in Louisville, my hometown. BTW it is Frankfort, KY not Frankfurt (although most of us pronounce it that way).
Hi Dustin,
We love Louisville. The city has been great to work with and we hope to come back again in the future. Thank you for pointing out the spelling of Frankfort. I have made the correction.
Gwen