Taste of Kentucky

I am planning an educational event for a small (10-15) group of Arkansans featuring Bourbon and Kentucky foods. My ham won't ship to me until mid-December and then we are in the holidays so I have time to test more recipes or change plans.

The Bourbon theme is a taste from each remaining major KY distillery
1) Buffalo Trace
2) 4 Roses 2011 Small Batch, Ltd. edition
3) Booker's (could substitute George T Stagg for the high octane bourbon and then use Knob Creek or Hayden's for the Beam representative)
4) Wild Turkey American Spirit
5) Maker's 46 (everybody has already tasted regular Maker's)
6) Elijah Craig 18 yr, and
7) Woodford Reserve (tried to find some 4 grain but couldn't)

The food menu is tentatively:
1) Homemade Benedictine and Biscuits
2) KY Prosciutto Style Country Ham
3) Tenderloin with Henry Bain Sauce
4) Corn Pudding, and
5) Kentucky Derby Pie

I have never done this before so advice from anyone especially about Bourbon tastings or the menu is welcome. With the exception of the tenderloin which is a safety valve I was looking for foods specifically associated with KY.

I suggest using the ham on the biscuits as an app, along with the benedictine on bread, cur into finger sandwiches. You could also add some of the Shuckman's products, all good. Burgoo could be another option. Bauer's hot slaw.

Bacon and/or Bourbon bacon


http://www.fatherscountryhams.com/Gourm ... roducts/7/

http://www.fatherscountryhams.com/Fathe ... nfo/CBBFS/

Don't forget Hot Browns! You could serve small ones like they do at Westport General Store as appetizers or maybe make the casserole of them. Certainly a very traditional Louisville dish.

Or rolled oysters if you wanna go "Louisville-centric".

And you should definitely have some Bluegrass or Newgrass music piping through the atmosphere.

It looks really nice!

My only advice is to be mindfull of your staging of the whiskys. Lighter, softer, more accessible up front- the beasts in the back...

I agree with Leah. The biscuits are traditional with the country ham here; benedictine on bread.

I agree with Leah. The biscuits are traditional with the country ham here; benedictine on bread.

Yeah, never benedictine on a biscuit. Pork products go on biscuits. I love benedictine on various kinds of bread, though - lots of times you see it on just plain, chewy white bread with the crusts cut off. I especially like it on dark rye or pumpernickel - although perhaps that's not so Kentucky.

Don't forget Hot Browns! You could serve small ones like they do at Westport General Store as appetizers or maybe make the casserole of them. Certainly a very traditional Louisville dish.

Hot browns are essential - a casserole is a good way to serve a lot of people (just had some at our tailgate on Saturday), although the mini ones on toast points at Westport are divine.

Something else uniquely Kentucky is putting macaroni or spaghetti in your chili.

Bacon and/or Bourbon bacon

I was thinking about serving some Bacon Pieces dipped in Chocolate. I personally love chocolate with Bourbon.

Thanks Leah and Antonia for the reminder about the Benedictine on bread.
Thanks Stephen for the advice about placing the higher proof Bourbons last.
Thanks Jackie for the music suggestion. I think I have just the right stuff for that.

I knew this group could help fine tune things!