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Issue link: https://read.dmtmag.com/i/504798
www.cheersonline.com 10 • May 2015 DRINK CULTURE The cuisine of chef Ouita Michel is known for its local foods and fl avors. From the agriculture, bread and meats of Kentucky, to the bourbon of its distilleries, there is a distinct Bluegrass taste in her culinary creations. "I'm a Kentuckian, through and through," says Michel. "I identify greatly with my part of the country. I see myself as an ambassador of the area, its food, and its spirit—bourbon." Michel opened the Glenn's Creek Café restaurant in the visitor's center at the Woodford Reserve Distillery in Versailles, KY, this past January. The bourbon-centric concept is Kentucky Proud-certifi ed by the region's pro-local program. Michel, who operates six eateries in the area, has also served as Chef in Residence at Woodford Reserve for the past six years. The position legally allows the distillery to serve liquor in individual serv- ings, paired with food. To determine bourbon and food pairings, Michel relies on the Woodford Reserve fl avor wheel. The bourbon fl avor wheel is a pie chart in which different slivers contain fl avor notes that the distiller fi nds within that liquid. "The distillers might fi nd toasted nut in the whiskey's fi nish, and I'll think that that pairs naturally with toasted hazelnut," Michel ex- plains. "The Distiller's Select we'll pair with sorghum." A cereal grain grown in the south, sorghum is often used as a sweet- ener. It extends the bourbon's fi nish, and brings out the orange caramel notes, Michel notes. "We'll also pair it with fresh oranges, or dried cranberries. You'll see a lot of chutneys in salads." Woodford Reserve Double Oaked is a more powerful spirit, with enhanced wood notes. "One thing it pairs well with is coconut maca- roons," Michel says, "Or pecan nut oats and pralines." WHEELY TASTY The fl avor wheel helps customers identify specifi c notes among the variety of fl avors within premium bourbon. "Sometimes food fl avors can refl ect back on the palate and accent fl avors within the spirits, so that the memory can latch onto those fl avors and recognize them more easily," Michel explains. "Other times, food fl avors can contrast well with a spirit," she adds. "For instance, the dry bourbon rye pairs well with sweet cherry." Michel's work with the fl avor wheel "brings another perspective on how we present the fl avors of Woodford Reserve to the consumer," says Chris Morris, Woodford Reserve's Master Distiller. The pairings release the pertinent fl avors of Woodford "in a way that leads to a greater appreciation of both the spirit and the food," he adds. "It great- ly enhances the tasting and drinking experience." For her part, Michel has found that there are two camps among the bourbon afi cionados. "The fi rst believe that you're not allowed to mix bourbon with anything. You sit back with a glass of it and that's it." The second group, she says "thinks, 'Let's mix it with every sweet fl avor there is.' And then when they come in for our pairings, we tell them 'Nothing is going into your glass. Every fl avor experience is going to come from the food items.' I think this is very eye opening for folks."— Kyle Swartz WOODFORD CHEF BIG ON BOURBON PAIRINGS www.cheersonline.com WOODFORD RAISES ITS 2015 MINT JULEP Woodford Reserve in April unveiled the 2015 edition of its $1,000 Mint Julep Cup for the Kentucky Derby. The majority of the Mint Julep Cup proceeds this year will benefi t the Wounded Warrior Equestrian Program. Woodford has been running the Julep cup program for the past 10 years; it's given way to more than $410,000 in charitable donations to equine and humanitarian related causes. The signature Mint Julep cups were designed by Billy Reid and handcrafted at Louisville, KY-based jeweler From the Vault. Reid also developed an exclusive, limited edition fabric to accompany each cup; the material will also be featured in a capsule collection of wearables. What goes inside the cup? New York-based mixologist Pamela Wiznitzer developed this year's julep as a new take on the classic. Here's the recipe. Woodford Reserve 2015 Kentucky Derby Mint Julep 2 oz. Woodford Reserve Double Oaked bourbon ¾ oz. Coconut palm sugar syrup 6-8 Chocolate mint sprigs Candied orange and lemon slices for garnish Powdered sugar Combine ingredients and shake with the mint. In the Julep glass, place 3 sprigs of the mint at the bottom and top with crushed ice. Strain over crushed ice into a julep glass, insert metal spoon straw. Top it with a mint sprig and candied orange/lemon slice and powdered sugar.