Issue link: https://www.e-digitaleditions.com/i/724773
f a l l 2 0 1 6 | 6 9 Cocktail pairings have begun to join wine pairings in the world of fine din- ing, but spirits, especially whiskey, play another under-recognized role in the culinary world: their use in cooking. Whether it is bourbon barbecue sauce on ribs, chocolate whiskey cake or whiskey-flambéed mushrooms, the same ver- satility that makes whiskey such a great spirit for mixing cocktails also makes it great for cooking. Whiskey's big, bold flavors serve to enhance and highlight ingredients in many dishes, from red meat to roasted vegetables to desserts. It's a secret ingredient both home cooks and professional chefs love to reach for, so we decided to challenge two chefs to create dishes with Knob Creek whiskey that explore the variety of ways that the dark spirit can be put to use in the kitchen. Through a dinner hosted at Mud Hen Tavern in Los Angeles with celebrity chef Susan Feniger and a lunch held at The Cooperage American Grill in La- fayette, CA, with Pastry Chef Laura Salazar, we gathered some of California's leading women in hospitality for a meeting of the Women in Whiskey Society, where they learned—and tasted—what a difference whiskey can make in dishes. Adam Harris, American Whiskey Ambassador for Beam Suntory, joined us at both events to educate diners on the different expressions of Knob Creek and how to properly smell and taste the golden elixir. The owner of two Los Angeles restaurants, publisher of five cookbooks and star of two television shows, Chef Susan Feniger is an outgoing, bold and vibrant personality that's only bested by her flavorful flare on the plate. It was a natural fit to have Feniger host the Women in Whiskey Society's fun and informative "Cooking with Knob Creek" dinner at her upscale gastropub, Mud Hen Tavern in Los Angeles. Feniger's cooking mirrors the melting pot of Los Angeles, offering bold, bright and multi-cultural flavors, ingredients and prepa- Knob Creek Rye–marinated chicken with ancho chile barbecue sauce on a bed of white corn grits and summer corn succotash and a Knob Creek Whiskey Sour. PHOTO: DUSTIN DOWNING PHOTO: DUSTIN DOWNING Adam Harris, American Whiskey Ambassador for Beam Suntory. Pairing with Your Palate at Mud Hen Tavern