Executive chef of Gary's on Spring, Harold Baker, demoed a few of his favorite dishes for an exclusive group of guests at Bourbon Barrel Foods. With more than 30 years experience in the restaurant industry, Chef Baker's expertise was truly a joy to have in the Kitchen Studio.
Chef Baker
Chef Baker went over the top in demoing and providing three entree-sized courses. Each dish incorporated at least one Bourbon Barrel Foods product and because the event was seasonal, Chef Baker incorporated summer fruits and vegetables.
The first dish was a new dish at Gary's on Spring. Chef Baker made satueed octopus with fresh bell peppers, fresh red onions, dried strawberries, dried cherries, and Bourbon Vanilla Sugar. The result was a light, healthy, and summery dish with hearty pieces of dried strawberries and fresh octopus.
Octopus with Bourbon Vanilla Sugar, dried fruit, and fresh veetables
For the second dish, Chef Baker grilled whole quail marinated in Bluegrass Soy Sauce and Bourbon Smoked Paprika with fresh tropical fruits.
A whole quail, and this was just the second course.
Bluegrass Soy Sauce and Bourbon Smoked Paprika Quail
The final course was Woodford Reserve Chef's Blend-rubbed Kobe beef surrounded by a bed of fresh lobster, fresh sweet corn, zucchini, and house-made demi-glace. Chef Baker included Bourbon Smoked Paprika, Bourbon Smoked Pepper, and Woodford Reserve Chef's Blend in this dish.
Guests left with full bellies, new recipes, and a new appreciate for Louisville's growing gourmet food scene. The next Eat Your Bourbon Chef Event will feature Chef Roney of The Oakroom on August 30th at 11:00am. To purchase tickets to that event, visit the Events page.
Kobe Beef with Chef's Blend, lobster, and summer vegetables
Chef Baker
Chef Baker went over the top in demoing and providing three entree-sized courses. Each dish incorporated at least one Bourbon Barrel Foods product and because the event was seasonal, Chef Baker incorporated summer fruits and vegetables.
The first dish was a new dish at Gary's on Spring. Chef Baker made satueed octopus with fresh bell peppers, fresh red onions, dried strawberries, dried cherries, and Bourbon Vanilla Sugar. The result was a light, healthy, and summery dish with hearty pieces of dried strawberries and fresh octopus.
Octopus with Bourbon Vanilla Sugar, dried fruit, and fresh veetables
For the second dish, Chef Baker grilled whole quail marinated in Bluegrass Soy Sauce and Bourbon Smoked Paprika with fresh tropical fruits.
A whole quail, and this was just the second course.
Bluegrass Soy Sauce and Bourbon Smoked Paprika Quail
The final course was Woodford Reserve Chef's Blend-rubbed Kobe beef surrounded by a bed of fresh lobster, fresh sweet corn, zucchini, and house-made demi-glace. Chef Baker included Bourbon Smoked Paprika, Bourbon Smoked Pepper, and Woodford Reserve Chef's Blend in this dish.
Guests left with full bellies, new recipes, and a new appreciate for Louisville's growing gourmet food scene. The next Eat Your Bourbon Chef Event will feature Chef Roney of The Oakroom on August 30th at 11:00am. To purchase tickets to that event, visit the Events page.
Kobe Beef with Chef's Blend, lobster, and summer vegetables
