Serve Bourbon on the rocks,
with a splash or in the ravioli. The annual Evan Williams Cooking Contest at the Kentucky State Fair always provides some unusual ways to enjoy our Bourbon. In a glass is definitely not one of them.
Cooking Contest winner Peggy Harlowe (second from right) poses with her blue ribbon. Appearing with her (from left to right): Heaven Hill President Max Shapira, Jane Cave of the Kentucky State Fair Board and Harry Shapira, VP-treasurer of Heaven Hill.
Please pass the sauce.
Always the first culinary competition to be held at the fair each year, the Evan Williams Cooking Contest has honored some amazing recipes over its 16 years. The most recent Blue Ribbon was awarded to a Louisville woman who included a subtle taste of Evan Williams in her recipe for "Hog Wild Ravioli" and a more generous helping of the Kentucky Straight Bourbon in the sauce that topped off the dish.
Judges for the Kentucky State Fair event traditionally include culinary experts of all types as well as media personalities and celebrities. This year's panel featured Sara Fritschner, food editor of the Louisville Courier-Journal and John Belski, Louisville's WAVE-3 TV meteorologist. Also serving as judges were the very same spirits industry notables who were in Kentucky for the unveiling of the Evan Williams Single Barrel 1992 Vintage Bourbon.
Bourbon adds an appealing quality.
Max Shapira, president of Heaven Hill Distilleries and host of the cooking competition commented that the event really showcases culinary creativity. And if the winning "Hog Wild Ravioli" isn't enough to prove Mr. Shapira's point, then the second place recipe "Mrs. Bullitt's Favorite Bourbon Rabbit Pie" and third place contender "Sassy Bourbon Appetizer Balls" ought to do it. He said, "The taste of Bourbon adds an appealing quality to special entrees and desserts."
Entries were rated on originality, ease of preparation, appearance, recipe name and the contribution of Evan Williams to the taste and aroma of the dish. Winning recipes will be considered for publication in the next Cooking with Bourbon recipe book published by Heaven Hill Distilleries.
