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f a l l 2 0 1 6 | 7 1 Cooperage's Pastry Chef Laura Salazer speaking to the attendees of Women in Whiskey. good whiskey, you're tasting it. You're not just eating good food, you're tasting it. It's an experience, not just sustenance." The dishes were indicative of Feniger's signature cooking style, while each contained whiskey that highlighted and complemented or contrasted with the flavors in the dish. A table snack of addicting spicy bourbon caramel popcorn led off the night, fol- lowed by salmon that had been dry-rubbed in lemon and ginger, then marinated in Knob Creek Smoked Maple Bourbon and air-dried, with smoked crema and griddle cakes. The next course featured Moroccan spiced lamb meatballs braised with Knob Creek Rye Whiskey and a red butter lettuce salad with blue cheese, Knob Creek Bourbon–candied walnuts, beets and a mustard vinaigrette. Feniger chose the Knob Creek Rye for this dish, because, according to her, "The Rye can stand up to the herbaceous and grassy fla- vors of the lamb and provide an excellent contrast. The yogurt is a bright contrast to the earthiness of the lamb and whiskey." The main course was a wood-roasted chicken that had been marinated with Knob Creek Rye and an ancho chili barbecue sauce, on a bed of summer corn succotash and white corn grits. It's not surprising that a barbecue sauce would appear on the menu, as Feniger mused: "Bourbon to me is comfort, a part of Southern hospitality and Southern food. It's a full, rich spirit that's almost like eating in liquid form." Despite being stuffed with wonderful whiskey- paired and -inspired food, everyone seemed to find room for dessert when the Knob Creek Smoked Maple Bourbon peaches over a vanilla bean custard cake made its way to the table. Moroccan lamb meatballs with chimichurri, yogurt and mint. PHOTO: DUSTIN DOWNING Salmon marinated in Knob Creek Smoked Maple Bourbon on a griddle cake topped with smoked crema. PHOTO: STEPHANIE SECREST ■cr