For 17 years, at one Kentucky State Fair after another, Evan Williams Bourbon Cooking Contest winners have been proving that Bourbon's rightful place is not just on the bar but in the kitchen as well. Creative recipes from appetizers to desserts using Evan Williams Kentucky Straight Bourbon Whiskey continue to win the praise of the country's leading culinary experts and professionals. This year's Blue Ribbon went to Angela Keene for her recipe for an entrée: Creole Talapia Fillets.

Judges for the competition included food editor of the Louisville Courier-Journal Sarah Fritschner, WHAS radio personality Bob Sokoler and WAVE-3 TV reporter Jay Warren. Dave Arnold, General Manager of the Louisville Fire and Master Distiller Parker Beam also helped select the winner from over 50 entries.

"Each year an amazing group of contestants surprise our judges with creative and appetizing uses for Bourbon. The Evan Williams Bourbon Cooking Contest really enables these chefs to display their skills in the kitchen and be rewarded for them, as well," said Max Shapira, president of Heaven Hill Distilleries, Inc.

The recipes were rated on originality, ease of preparation, appearance name and contribution of Evan Williams Bourbon to the taste and aroma of the dish.

Try this recipe yourself. It's easy to prepare. And even easier to enjoy.

• Creole Talapia Fillets
• 4 fresh Tilapia Fillets
  (Season to taste with salt, pepper and Caribbean jerk seasoning.)
  
  
• Marinade
• ¾ cup Allegro hot & spicy marinade
• 1/3 cup Evan Williams Bourbon
• Marinate in a glass dish for 2 hours and turn before cooking. Bake in marinade at 400 degrees for 15 minutes.