The Tasting Panel magazine

October 2015

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124  /  the tasting panel  /  october 2015 COMPETITIONS t's not a bad policy to ponder the following question every now and again: What would John Wayne do? After all, the famed cowboy of filmdom was always on the right side of the law. His son, Ethan, describes his father's legacy and lifestyle as "timeless over trend." But lately, we have another burning question about the king of the American western: We're pretty sure we know what he'd drink—but what would the Duke eat? Chef Ben O' Sullivan and mixologist and Bar Manager Drew Zechman of stylish New York power restaurant Hunt & Fish Club in Midtown Manhattan think they know—and are throwing their ten-gallon hats in the ring to wager that their own Duke bourbon cocktail and cuisine pairing would win Wayne's hungry heart. "Infusing brown butter and butterscotch into the dish brought out all the flavors of the actual bourbon itself," Sullivan says of his butterscotch bourbon glazed suckling pig. Paired up with Zechman's Duke-centric cocktail, and it's a hard act to beat. Duking Out WHO WILL LASSO THE TOP HAT-TIP FOR DUKE BOURBON'S FOOD PAIR- ING COMPETITION? by Amy Zavatto

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