Please join us at the historic Woodford Reserve Distillery for a culinary celebration of Japanese cuisine and Woodford Reserve Bourbon on Saturday, Jan. 11, from 6:30-9:30 p.m. Chef Ouita Michel is the Chef in Residence at Woodford Reserve.
Japanese spirit drinkers have long embraced Scotch as their whiskey of choice, but a new generation is turning to Bourbon. This event will explore how the flavors of Japanese cuisine pair with Bourbon in general and Woodford Reserve specifically.
Yūshoku is the Japanese word for dinner.
Woodford Reserve's Chef de Cuisine Nat Henton and Sous Chef Charles Taylor will prepare a delicious, five-course Yūshoku by combining Japanese ingredients and techniques with the tastes identified by the Woodford Reserve Flavor Wheel.
"Asian food has always been a favorite of mine, so to cook with those flavors and styles is always exciting," says Chef Nat.
One menu highlight will be the House Ramen course. The Japanese word ramen is derived from the Chinese words for "pull" and "noodle" because Chinese noodles have been pulled by hand for thousands of years.
"Ramen made from scratch is a comfort food on an entirely different level," says Nat. "I love it. I got the inspiration for this dish from David Chang on the PBS show The Mind of a Chef."
The night begins at 6:30 p.m. with a tour of the historic distillery, then to the Dryer House for special Woodford Reserve cocktails, then finally the sit-down dinner at 7:30 p.m.
The price is $60 and includes a multi-course plated dinner, two custom matched cocktails and the tour of the distillery. A credit card number must be given to secure a reservation. The snow date is Jan. 18.
Reservations are required and may be made by contacting Woodford Reserve at (859) 879-1953 or catering@b-f.com. This event is only for guests 21 or older.
This event is part of the 2014 Woodford Reserve Distillery Winter Dinner & Lantern Tour Series. Additional details are below.
Yūshoku January 11
Amuse Bouche
Beef Nikuman
Ginger, garlic, scallion and Woodford Reserve soy sauce
First Course
Massaged Lacinato Kale
Shoyu vinaigrette with a touch of Woodford Reserve, watermelon radish and Asian pear
Second Course
"Kyushi" Roll (Kentucky Sushi)
Collard greens, black forbidden rice, pickled prawn, shiitake mushrooms and Woodford Reserve ponzu sauce
Third Course
House Ramen
Fresh noodle, braised pork, daikon, scallion, poached egg and Woodford Reserve Double Oak drizzle
Dessert
Green Tea Panna Cotta With honey creme and black tapioca