The Tasting Panel magazine

November 2016

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60  /  the tasting panel  /  november 2016 DINING WITH THE DUKE ALONG WITH LAS VEGAS CHEF RICK MOONEN AT THE NEWPORT BEACH FOOD & WINE FESTIVAL story and photos by Richard Carleton Hacker O nce again, the spirit of American icon John Wayne was literally at this year's annual Newport Beach Food & Wine Festival, his presence personified by Duke Bourbon, a Kentucky whiskey distilled in the style of Wayne's favorite American libation. It was a fitting venue for the Oscar-winning actor, who spent much of his off-screen life as the most prominent resident of this elegantly picturesque coastal town. "We're with Duke Bourbon for the third year in a row at the Newport Wine & Food Festival, which has developed into one of the most prominent high-scale food and wine festivals in America," said Chris Radomski, who created Duke Bourbon with fellow Hundred Acre partner Jason Woodbridge and Ethan Wayne, Duke's youngest son and President of John Wayne Enterprises. "Newport Beach is the home of John Wayne, so it's very important for us to be here." Duke Bourbon was also at the festival with its Masters Series of food, wine and whiskey dinners, featuring some of the nation's top chefs. This year's celebrity chef, Rick Moonen, owner of RM Seafood in Las Vegas and frequent James Beard House guest chef, brought his culinary style to pair with Duke before an enthusiastic audience. Hometown Hero Hero Hero The Duke was very much in evidence at the Newport Beach Food & Wine Festival, represented by his namesake bourbon.

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