Smoking Barrels

And we thought we had fun sourcing slowly…

When Lexington, Kentucky chef Jonathan Lundy wants to incorporate local product into his restaurant’s menu, he calls on his friends at the Maker’s Mark Bourbon distillery in Loretto.  And it’s not just the bourbon he’s after.

“The bung plugs are in contact with the bourbon for 5-9 years,” he explains of the contents of his care package to Michael, pictured. “When they want to check, or pour out the barrel they use a drill to remove the walnut plug and this destroys it… They have been sending them to me for about the past five years.”

Michael will join host Lundy and chef Traci des Jardins for  Cookin’ in the Bluegrass, 16 days of James Beard Foundation culinary events around the World Equestrian Games in Lexington, Kentucky.  The working menu, below, for their September 25 opening dinner for 80 features a host of Kentucky-branded favorites, including Michael’s bung plug-smoked bacon.

So far, we’ve smoked baby eggplant, kumamoto oysters, mussels, and octopus for two small dishes in Miami: smoked baby eggplant with albert’s organic ricotta, housemade pancetta, and artichoke salad (11,) and smoked seafood salad with kumamoto oysters, mussels, octopus, harissa, meyer lemon, olives, and capers (12.)

“It’s not like you can taste bourbon, but it does impart a little sweetness to the flavor profile of a dish,” Michael explains.  “Yeah, we’re definitely gonna play around with some different things.”

Reception Appetizers

Newsom’s Country Ham Pot Stickers
Bourbon Soy and Peach Sweet-n-Sour Dipping  Sauces

Shrimp Corndogs
Kentucky Ale-Cornmeal Beer Batter Fried Shrimp
with Hot Mustard

Fresh Oyster on the Half Shell
Accompanied by White Dog- Peppercorn Mignonette

Alltech Angus Ribeye Cap Skewers
Kentuckyaki  Sauce & Pineapple-Hot Pepper Jelly

Duncan Duck Hatchery Deviled Eggs
Stuffed with Foie Gras

Ale-8 Braised Pork Belly
Red Chile Iceberg Slaw

Kentucky Wine Tasting, Maker’s Mark Specialty Cocktails

First Course

BLT
Makers Mark Barrel Smoked Bacon, Marinated Heirloom Tomatoes,
Limestone Bibb Lettuce & Capriole’s Old Kentucky Tomme Cheese

Veuve Cliquot

Second Course

Kentucky Rainbow Trout “Escabeche”
Pickled Vegetables & Avocado

Some kind of wine

Third Course

Red Wine Braised Short Ribs
Celery Root Puree, Rushing Wind Farms Chestnuts and Parsley

Some kind of wine

Dessert Course

Jonathan’s Makers Mark Ice Cream Tasting

Chocolate Bourbon brownie, Bourbon Banana Pudding, Mint Julep Chocolate truffle, Bourbon Pecan Brittle & Fresh Cherry Old Fashioned

Inniskillin Sparkling Icewine & Royal Cup Coffee and Tea Service

One thought on “Smoking Barrels

  1. Pingback: Ryan’s Bloody Valentine: The Maker’s Heart | the genuine kitchen

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