Winning Cocktail & Small Plate Recipes

2017 Best Classic Cocktail/Best Classic Pairing 
Featuring Woodford Reserve Double Oaked
Created by Isaac Fox, La Chasse

Recipe: Boulevardier
1 ½ oz Woodford Double Oak
½ oz Carpano Punt e Mes
¼ oz Carpano Antica Formula
½ oz Gran Classico
¼ oz Campari
Stir all ingredients, and strain into coupe glass. Garnish with an orange peel.

2017 Best Classic Small Plate/Best Classic Pairing
Pork Belly Nachos Featuring Pork Belly from Marksberry Farms in Lancaster, Kentucky
Chef Alexander Dulaney, La Chasse


Recipe: Pork Belly Nachos
Pickled Carrots:
1 cup Apple cider vinegar
1 cup white sugar
1 Tbsp honey
1 Tbsp dried ginger
2 Tbsp ground coriander
2 large carrots
½ cup water

  1. To make pickled carrots combine sugar, vinegar, honey, water, ginger and coriander in a non-reactive sauce pot, and bring to a boil.
  2. After all ingredients dissolve, cool the pickling liquid. Slice the carrots into a thin julienne.
  3. When liquid is cool, add the carrots and let sit for at least 4 hours.
Grapefruit Crème Fraîche:
1 cup crème fraîche
1 Tbsp finely minced fresh thyme
2 cups grapefruit juice
½ tsp black pepper
½ tsp salt
  1. Reduce the grapefruit juice in a non-reactive sauce pan until it reaches a syrupy consistency. 
  2. Let syrup cool, then add all ingredients together in a mixing bowl. Mix until well combined.
Pork Belly:
1 pork belly, skin removed
Brown Sugar Cure:
2 cups brown sugar
2 cups kosher salt
1 Tbsp allspice
1 orange
Braising Liquid:
2 cups grapefruit juice
1 cup honey
6 Tbsp Harissa
2 Tsp Salt
2 cups water
Red Vein Sorrel
Tomato Concasse
Tortilla Chip
  1. For pork belly cure combine sugar, salt, allspice and orange zest
  2. Take the pork belly, lay it out skin side up. With a sharp knife score the belly in a 1 inch crosshatch pattern. Rub the pork belly down with the cure. Place half of the remaining cure in a large pan and place the pork belly on top. Cover with the remaining cure
  3. Place a sheet pan on top of the pork belly and place weights on top of it to apply pressure to the pork. Refrigerate for 2 days.
  4. After 2 days of curing, rinse the pork belly clean of any cure, then cold smoke for 4 hours.
  5. After smoking, place the pork belly in a large pan. Mix all of the braising ingredients in a large mixing bowl. Pour over pork belly and braise for 8 hours at 250 degrees F, until pork belly is fork tender. Then cool over night in refrigerator.
  6. On the next day divide the pork belly lengthwise into three pieces. Cut into ½ inch thick slivers like bacon. Place on sheet pan and roast at 425 degrees F for 15 minutes until crisp.
  7. Cut pork belly into ½ inch by ½ inch square pieces. Place on top of tortilla chips with a dab of grapefruit crème fraîche. Top with pickled carrots, tomato concasse and sorrel leaf.


2017 Best Contemporary Cocktail - Fraise de Champs  
Featuring Woodford Reserve Bourbon
Created by Isaac Fox, La Chasse

: Fraise de Champs
1 ½ oz Woodford Reserve Bourbon
¾ oz smoked strawberry-ginger syrup*
¾ oz fresh lemon
Muddled basil
3-4 dashes Bittermen’s Hopped Grapefruit Biters
Shake all ingredients vigorously. Double strain into a double rocks glass over large ice cube. Gently rub a basil leaf around the rim of the glass.
Garnish with basil leaf and strawberry

2017 Best Contemporary Small Plate/Best Contemporary Pairing
Korean BBQ Meatballs with Gochujang, Green Onion, Peanuts and Sesame Seed
Featuring Kentucky Proud Ground Beef from Black Hawk Farms in Princeton, KY
Chef Zach Chancey, Rye on Market

Recipe: Korean BBQ Meatballs
2 lb Ground beef
2 bunches green onion (grilled)
1/2 Cup finely chopped Ginger and Garlic
1 Cup bread crumb 
1 Cup Milk 

1 egg
1 white onion
1/2 Carrot
1/2 Celery Stalk  
5 Garlic Cloves
1/2 Cup Gochujang
1/3 Cup Soy Sauce
1/3 Cup Hoisin
1/3 Rice Vinegar
1 Cup kimchi 
Vegetable Stock to Cover
Add all ingredients in a pan cook for One Hour: Purée

Recipe: Pine & Oak
Doug Petry, Rye on Market

Larceny Bourbon - 1.5 oz
Aperol - .75 oz
Pineapple Shrub - 1 oz
Lime Juice - .5 oz
Simple - .5 oz
Serve over crushed ice & garnish with pineapple leaves, mint, & lime wheels.

2017 Bourbon Classic Cocktail and Culinary Challenge Teams
Barton 1792 - Cillian Browne, Proof on Main - Chef Mike Wajda, Proof on Main
Blanton’s Bourbon - Jeremy Johnson, Meta - Chef Jacob Coronado, 8UP
Buffalo Trace Distillery - Norma Beekman, Lockbox - Chef Jonathon Searle, Lockbox
Four Roses Distillery - Becca Dyer, Buck's - Chef Colter Hubsch, Buck's
Heaven Hill Distilleries - Doug Petry, Rye - Chef Zack Chancey, Rye
Maker's Mark - Chad Reid, 8UP - Chef Newman Miller, Star Hill Provisions
Michter’s Distillery - Damian Cooke, Red Hog - Chef Patrick Roney, Harvest
Woodford Reserve - Isaac Fox, La Chasse - Chef Alexander Dulaney, La Chasse

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