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NY Times on Bourbon Barrel Foods

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Ed Vermillion

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NY Times on Bourbon Barrel Foods

by Ed Vermillion » Wed Oct 22, 2008 5:49 pm

http://www.nytimes.com/2008/10/22/dinin ... ref=slogin

Both the Worcestershire Sauce and the Smoked Paprika are very good. Has anyone seen the soy sauce out and about?
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Doogy R

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Re: NY Times on Bourbon Barrel Foods

by Doogy R » Wed Oct 22, 2008 5:52 pm

Superb find. WTG Ed.
Great food along with great company is truly one of lifes best treasures.
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vern cline

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Re: NY Times on Bourbon Barrel Foods

by vern cline » Wed Oct 22, 2008 10:28 pm

The best vegetarian Worcestershire ever. No Anchovies.
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David R. Pierce

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Re: NY Times on Bourbon Barrel Foods

by David R. Pierce » Thu Oct 23, 2008 6:49 am

The Soy Sauce is outstanding. Chef Matt Jamie, BB Foods owner, grinds his roasted wheat here. He roasts the wheat himself instead of buying it from a malthouse. His whole line is impressive.
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Craft Brewing Louisville continuously since 1992
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Clay Cundiff

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Re: NY Times on Bourbon Barrel Foods

by Clay Cundiff » Thu Oct 23, 2008 11:24 am

I'm pretty sure I've seen the soy sauce at Work The Metal on Mellwood Ave.
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Ed Vermillion

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Re: NY Times on Bourbon Barrel Foods

by Ed Vermillion » Thu Oct 23, 2008 12:09 pm

As my bride pointed out to me "Why don't you just follow the link in the story?" WHich I did and found out it's all over: Doll's, Lotsa Pasta, Liquor Barns. I shall have some of the elixir by COB today.
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Joel H

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Re: NY Times on Bourbon Barrel Foods

by Joel H » Thu Oct 23, 2008 12:16 pm

Great article, thanks Ed!
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SheilaB

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Re: NY Times on Bourbon Barrel Foods

by SheilaB » Thu Oct 23, 2008 1:53 pm

They also have a selection of BB items at Creation Gardens.
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