Issue link: https://digital.copcomm.com/i/488317
80 / the tasting panel / april 2015 COVER STORY When John Wayne's your dad, there are plenty of stories you could tell around the campfire. But for Ethan Wayne, one memory stands out: "When I was eight and my dad would be heading down to Durango, Mexico to shoot a movie, it was my job to load the car with all the items he wanted for himself: beef, bourbon, leather, cigars, etc. I'd see all of the things he'd bring with him—good food and good bourbon." Ethan recalls that as his father rose through the ranks of the film industry, gaining experience at all levels of production before finding stardom as the king of the silver screen, one thing remained true: "He knew every aspect of what it took to make a film; he knew everyone's job because he'd done it, and he expected everyone to do their job well and work hard. Then, at the end of a long day, whether you're a prop man or the star, life happened around the fire with a drink, shared stories and hopefully a steak! That's where it all really happened for him, with that close group of friends, and always with a glass of bourbon and a good meal. But he was always kind of disappointed if it wasn't steak and potatoes," says Ethan with a smile. Duke Pancakes ◗ 1½ cup all-purpose flour ◗ 1 tbsp. baking powder ◗ 3 tbsp. pure cane sugar ◗ ¼ tsp. kosher salt ◗ 1 ⁄8 freshly ground nutmeg ◗ 4 tbsp. unsalted butter ◗ 2 jumbo eggs ◗ 1¼ cup room temperature buttermilk ◗ ¾ tsp. vanilla bean paste ◗ 1 tsp. lemon juice 1) Set a fine mesh strainer over a medium sized mixing bowl. Combine the flour, baking powder, sugar, salt and nutmeg in the strainer and sift into the bowl. 2) Melt the butter over low heat, careful not to brown. Set aside to cool. 3) In another small mixing bowl, beat the eggs and then whisk in the buttermilk, vanilla bean paste and lemon juice. Whisk in the butter. 4) Make a well in the center of the dry ingredients, whisk in the wet ingredients to form a thick batter. Allow the batter to rest five minutes before using. 5) Set a cast iron pan over medium heat; once the pan is warm, add a couple tablespoons of butter to coat the bottom of the pan. Ladle six ounces of batter into the pan to form a pancake. Cook for two to three minutes, looking for air bubbles to break the surface of the pancake and the outer edges begin to dry. Also, watch the underside of the pancake for a golden brown color. 6) Using a spatula, flip the pancake and cook for an additional minute. Once cooked, serve immediately or transfer to a holding plate, loosely cover with foil and hold warm in 200°F oven. 7) Repeat the pancake making process until the batter is exhausted. Additional butter may be required for the pan during this process. Dining with Dad Ethan brought out some of his dad's old scripts, books and, of course, a hat—perfect pairings with Duke Bourbon. Breakfast with Bourbon As a final demonstration of bourbon's place in the kitchen, Jayson Woodbridge shares his famous Duke Bourbon pancake recipe. Rise and shine! Duke Bourbon Maple Syrup ◗ 2 oz. Duke Bourbon ◗ 4 cups Grade A maple syrup ◗ 8 oz. softened cream cheese ◗ Bring maple syrup to a boil in a medium saucepot over med-high heat. Remove from heat and whisk in cream cheese until fully incorporated. Whisk in Duke Bourbon and enjoy! PHOTO: MARGARET SOSS