Yesterday was the first of the three Bourbon Academies to be held at Woodford Reserve Distillery. It was a bit different than the past year's Academies. For one thin Chef David Larson has retired. The new Chef in residence is Chef Ouita Michels. She has a different style of cuisine thanChef Larson and instead of setting out a buffet style lunch, the meal was served at the tables. There was a bit more complicated menu with a shrimp fritter, salad and scallops for the main coarse with Bourbon chocolate cake for dessert. A very good meal, but I will admit, I will miss the Pork chops that Chef Larson made.
Chris also decided to do a demonstration of making a mash, allowing people to help add ingredients and stir the mash in a barrel. We attempted to char a barrel but the wind was too strong. All in all it was a good time and Chris always does a good job with an interesting talk.