The Bourbon Classic is a multi-day celebration, held in the vibrant heart of downtown Louisville, Kentucky, that honors cocktail craftsmanship and bourbon culture. Bourbon lovers converge from far and wide to indulge in the event’s exclusive pours and distinctive flavors.
Annually, this event attracts renowned chefs and elite mixologists, who collaborate in the event’s signature competition, The Cocktail and Culinary Challenge. This contest is a showcase of innovation and excellence, providing guests with an array of inventive and delicious creations. A highlight of this challenge is the commitment to local sourcing; every ingredient is cultivated, harvested or produced within Kentucky, presenting chefs with the task of seeking out the finest local offerings. This dedication to local sourcing allows these culinary artists to highlight the region’s unique taste profiles and heritage.
In the 2023 Cocktail and Culinary Challenge, Chef Noam Bilitzer took home the Judge’s Choice for Small Plate with his inventive lamb dish. His creation, a smoked lamb hummus, featured lamb from Freedom Run Farm, a local farm renowned for its quality livestock. The farm’s sheep, bred specifically for their meat, boast a larger size and yield meat that is both milder and sweeter in taste.
A key element contributing to the farm’s acclaimed flavor is the sustainable rearing of the sheep. The flavors and marbling of the meat are the fruits of years of regenerative grazing and farming techniques. The pastures are meticulously curated to offer a diverse array of vegetation, ensuring the sheep’s diet contributes to the premium quality of the meat.
Freedom Run Farm not only excels in the fusion of agricultural art and science but also serves as a pillar of the community. The farm’s founder, Valerie Samutin, recognized the demand for sustainable and heritage foods and is at the forefront of reintroducing lamb as a viable and culturally significant industry in the region.
The farm is home to a magnificent herd of Authentic American Bison, a true treasure of the region. Kristopher Kelley, the dedicated farm manager, raises the bison using sustainable practices, free from the use of steroids, stimulants and sub-therapeutic antibiotics. The bison are then expertly processed at Woodland’s own USDA-approved facility, ensuring the highest quality and freshness in every bite.
The Bourbon Classic’s emphasis on local ingredients is a defining trait that distinguishes it from other events. By engaging with the local agricultural network, the chefs do more than just prepare mouthwatering dishes; they reinforce the community bonds and support the local economy. This focus on local flavors not only enriches each culinary creation but also fosters a deeper connection between the guests and the region’s agricultural roots.
Sourcing ingredients locally also reduces the environmental toll of food production and distribution. This approach builds a more sustainable food system. Beyond just providing nourishment, it reflects a thoughtful commitment to caring for our planet.
Restaurants should look into using local resources for their menus. The USDA Local Food Directory can help you find nearby farms, farmers markets and food hubs. While farmers markets are a good source of local ingredients, not all farmers sell there. Some only do wholesale. The USDA partners with a university in each state that has an office in every county. Use the USDA NIFA Finder to locate your county’s extension office. Tell them you want to source local ingredients from farms. They may be able to connect you with suitable farmers or point you in the right direction.Â
There has never been a better time to put local food on the menu as consumers are increasingly seeking out restaurants that champion local, sustainable sourcing. Tapping into this demand not only allows eateries to differentiate themselves but also opens the door to significant cost savings.Â
