Warm up with us for a winter cooking experience in our Monogram Kitchen Studio with Matt Jamie, founder of Bourbon Barrel Foods. This seasonal demo is all about comfort, flavor, and simple techniques that make cold-weather cooking feel effortless and intentional.

Lemon Chicken Soup with Miso Broth

(with chicken thighs)
Ingredients:
    •    1 tbsp olive oil
    •    1 bunch green onion, diced
    •    2 carrots, sliced
    •    2 celery ribs, sliced
    •    3 cloves garlic, minced
    •    1 tbsp grated fresh ginger (optional)
    •    6 cups water
    •    1 lb boneless skinless chicken thighs
    •    2–3 tbsp white or yellow miso paste (to taste)
    •    Salt + pepper (go easy on salt—miso is salty)
    •    1 lemon, sliced thinly (remove seeds)
    •    Optional garnish: Bourbon Smoked Togarashi

Method:

1. Sauté the base: Heat olive oil in a soup pot. Add green onion, carrots, and celery. Cook 5–7 minutes until softened.
2. Add aromatics: Stir in garlic and ginger. Cook 30–60 seconds until fragrant.
   Simmer the chicken: Add water and chicken thighs.
3. Bring to a gentle simmer. Cook 18–22 minutes, until chicken is cooked through and tender.
4. Shred the chicken: Remove thighs, shred, and return to the pot.
5. Add lemon: Add lemon slices and simmer 3–5 minutes to infuse.
6. Stir in miso (off heat): Turn heat to low or off. Whisk miso with a ladle of hot broth until smooth, then stir back into the pot.
7. Season + serve: Taste, then add pepper and only a little salt if needed. Garnish with Bourbon Smoked Togarashi.

Roasted Butternut Squash Soup

(Serves 4–6)
Ingredients:
    •    1 large butternut squash (about 2.5–3 lb), halved and seeded
    •    1 yellow onion, quartered
    •    4 cloves garlic, peeled
    •    2 tbsp olive oil
    •    1 tsp Bourbon Smoked Sea Salt, plus more to taste
    •    ½ tsp Bourbon Smoked Black Pepper
    •    1–2 tsp Bourbon Smoked Pumpkin Spice (to taste)
    •    3–4 cups vegetable stock
    •    ½ cup oat milk
    •    1 tbsp butter (optional, for extra richness)
    •    Splash of apple cider vinegar
Toppings (optional)
Pumpkin seeds, croutons, crispy bacon, swirl of cream, chopped chives

Method:
Roast the vegetables.
Preheat oven to 425°F. Place the squash halves on a baking sheet along with the onion and garlic. Drizzle with olive oil and season with Bourbon Smoked Sea Salt, Bourbon Smoked Black Pepper, and Bourbon Smoked Pumpkin Spice.
Roast 35–45 minutes, until the squash is deeply caramelized and very tender.
Scoop + simmer
Scoop the roasted squash flesh into a pot. Add the roasted onion and garlic. Pour in 3 cups vegetable stock and bring to a gentle simmer for 10 minutes.
Blend until smooth
Blend with an immersion blender (or carefully in a blender) until silky smooth. Add more stock as needed to reach your preferred consistency.
Finish + balance
Stir in oat milk and butter (if using). Add a splash of apple cider vinegar to brighten the flavor. Taste and adjust salt, pepper, and pumpkin spice.
Serve
Ladle into bowls and top with pumpkin seeds, croutons, crispy bacon, a swirl of cream, or chopped chives

Beef Stew with Kale & Japanese Sweet Potatoes

Serves: 4–6
Time: ~2 hours (mostly simmering)
Ingredients
    •    2 lbs beef chuck, cut into 1½-inch chunks
    •    Bourbon Smoked Salt + black pepper
    •    2–3 tbsp oat flour
    •    2 tbsp olive oil
    •    1 onion, diced
    •    3 cloves garlic, minced
    •    1 cup red wine (or extra broth)
    •    4 cups beef broth
    •    ¼ cup Bourbon Barrel Aged Worcestershire (plus more to taste)
    •    1 tsp dried thyme
    •    1 tsp dried rosemary
    •    2 bay leaves
    •    3–4 Japanese sweet potatoes, cut into chunks (skin on optional)
    •    3 cups kale, chopped (stems removed)

Method:
Season + coat beef
Pat beef dry. Season generously with Bourbon Smoked Salt and pepper. Toss with oat flour.
Brown the beef
Heat olive oil in a Dutch oven over medium-high heat. Brown beef in batches (don’t crowd). Remove to a plate.
Sauté aromatics
Add onion to the pot and cook 5–7 minutes until softened. Add garlic and cook 30 seconds.
Deglaze
Pour in red wine and scrape up all the browned bits. Simmer 2–3 minutes.
Simmer stew
Add beef back in, then add beef broth, ¼ cup Barrel Aged Worcestershire, thyme, rosemary, and bay leaves.
Bring to a simmer, cover, and cook 75–90 minutes, until beef is tender.
Add sweet potatoes
Stir in Japanese sweet potatoes. Simmer 20–25 minutes until tender.
Add kale
Stir in kale and cook 5–8 minutes until wilted and tender.
Finish + adjust
Remove bay leaves. Add more Barrel Aged Worcestershire to taste, plus extra Bourbon Smoked Salt/pepper if needed.