The Tasting Panel magazine

October 2015

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126  /  the tasting panel  /  october 2015 COMPETITIONS THE TASTING PANEL kicked off Dining with the Duke, a good-natured national bourbon-and-food pairing rodeo of sorts, to seek out a chef and mixologist team, like O'Sullivan and Zechman, who could craft both a cocktail and a dish made with Duke Bourbon that perfectly complement each other—with Francesco Lafranconi, the Executive Director of Mixology and Spirits education for Southern Wines and Spirits of Nevada, leading the final judge and jury. And O'Sullivan and Zechman are up to the task. "The reason I picked this dish and applied these things is that I wanted a strong bourbon flavor," says O'Sullivan, which to him was magnified in the Duke's notes of honey, vanilla, and oak. "What pairs well as far as savory food with honey and vanilla is salt, so I wanted something briny or salty, like pork." Then O'Sullivan started to think about a way to heighten those comple- mentary tastes in his dish. "Vanilla and butterscotch go well together too, so I marinated suckling pig in bourbon, salt, rosemary, and thyme for 24 hours. Then I did a confit of it in one third duck fat, one third gar- lic oil, and one third regular blended oil." The pig then lingers like this, skin-side down, for another four hours, then is pressed and seared so the skin The Duke by Drew Zechman, Hunt & Fish Club New York City ◗ 2 oz. Duke Bourbon ◗ ¾ oz. fresh lemon juice ◗ ½ oz. simple syrup ◗ 2 barspoons house-brandied cherries, plus three for garnish In a shaker, add in the lemon juice, simple syrup, and cherries. Muddle well. Add in Duke Bourbon and Kold-Draft ice cube. Shake for 20 seconds. Pour entire contents into a chilled double Old Fashioned glass. Skewer the last cherries and garnish. The Dining with the Duke pairing from New York's Hunt & Fish Club in Midtown Manhattan features a butter- scotch bourbon glazed suckling pig. PHOTO: TIMOTHY MURRAY At New York's Fish & Hunt Club, Bar Manager Drew Zechman throws his hat into the ring for the Dining with the Duke competition.

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