Tidbits: Bartender wins challenge using Four Roses in a 'Dust Bowl smash'

swthompson@herald-leader.com,Sharon ThompsonApril 3, 2013 

Sharon Thompson

Jared Schubert, a bartender at Monkey Wrench in Louisville, is the grand champion of the Cocktail Challenge held last month at the Bourbon Classic 2013.

Schubert, representing Four Roses Bourbon, created the "Dust Bowl smash," which also was the winner of the contemporary cocktail category. Isaac Fox of Volare, representing Maker's Mark, was winner of the classic cocktail category with a Vieux Carre cocktail.

Cocktails were judged by Edward Lee, chef/owner of 610 Magnolia; Joy Perrine, author of The Kentucky Bourbon Cocktail Book, and Noah Rothbaum, editor-in-chief of Liquor.com.

Hors d'oeuvre pairings prepared by teams of chefs were also judged. Anthony Lamas of Seviche, who served tuna "old fashioned" Seviche paired with Four Roses, was winner of the People's Choice classic small plate; and Shawn Ward of Jack Fry's won the People's Choice contemporary small plate, with seared scallop and dried citrus with edamame purée, paired with Michter's. Go to Bourbonclassic.com.

Here's Schubert's winning recipe.

Dust Bowl smash

2 ounces Four Roses Single Barrel bourbon

1/2 ounce honey syrup

1 dash Bitterman's hellfire shrub

2 dashes Peychauds bitters

6 large mint leaves

In a shaker, combine ingredients, shake vigorously, and double strain into a double old fashion glass with ice. Garnish with a mint leaf.

The house, the man

The Ashland Stakes race at Keeneland on Saturday is in honor of Ashland, The Henry Clay Estate, and two restaurants are offering Ashland steak specials.

The chefs at Dudley's, 120 West Short Street, and Portofino's, 249 East Main Street, will offer special steak creations on Saturday.

On Monday, Nick Ryan's Saloon will celebrate Henry Clay's birthday, which was April 12, 1777. The restaurant, at 157 Jefferson Street, will have special menu items and a Clay cocktail. Proceeds from the day benefit the preservation of the Henry Clay Estate.

The historic home is at 120 Sycamore Road. Call (859) 266-8581 or go to Henryclay.org.

Store teaches technique

Technique classes at the Williams-Sonoma store in April feature spring flavors. Williams-Sonoma is at Fayette Mall, 3473 Nicholasville Road. Call (859) 272-5856. Classes, at 11 a.m., are free. Dates and topics are: Sunday, spring desserts; April 14, pan roasting; April 21, Earth Day in the kitchen; and April 28, versatility of Vitamix blenders.

Schug Wine dinner

Lilly's, A Kentucky Bistro, 1147 Bardstown Road in Louisville, will host a Schug Wine dinner featuring winemaker Michael Cox on April 17.

The wines of Schug Carneros Estate Winery in Sonoma, Calif., will be paired with a five-course dinner prepared by executive chef/owner Kathy Cary and chef de cuisine David Scales. The menu includes jumbo lump crab; sautéed striped bass; and grilled lamb loin. Cost is $85. Call (502) 451-0447 or go to Lillyslapeche.com.

Southern Women's Show

The annual Southern Women's Show in Nashville is all about creative cooking, healthy lifestyles, and trendy fashions.

The event will be April 18-21 at the Nashville Convention Center, 601 Commerce Street. Tickets are $10. Go to Southernwomensshow.com.

Guest speakers include:

■ Nick Pellegrino, owner of Mangia Nashville, who will share some of his New York-style Italian family recipes.

■ Cookbook author Aimee Jackson Fortney, who is known as "Not the Perfect Cook." She is a motivational speaker whose goal is to keep families out of the drive-thru by cooking easy, healthy meals at home, on a budget.

■ Chef Paul Owens, executive chef at the French Lick Resort, is a parent of seven children who knows how to balance flavors and prepare dishes that the whole family will enjoy.

■ Local 140 Firefighters will heat up the cooking stage with their firehouse chili and big breakfast recipes..

■ Tammy Algood, spokesperson for Pick Tennessee Products, is author of Farm Fresh Southern Cooking: Straight from the Garden to Your Dinner Table.

■ Linda Carman, spokesperson for Martha White, has compiled three cookbooks.

■ Kitty Fawaz and Jonathan Wickersham from Saint Thomas Healthcare will share heart healthy recipes.

Blue Bell's Lemon Bliss

Blue Bell ice cream has a blissful new flavor: Lemon Bliss. It's lemon ice cream combined with vanilla crème-filled cookies, and it will be available for a limited time.

Sharon Thompson: (859) 231-3321. Twitter: @FlavorsofKY. Blog: Flavorsofkentucky.bloginky.com.

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