WHAS Louisville covers the Bourbon Classic
Seth Thompson, of The Bourbon Review joins Chef Anthony Lamas & mixologist Jared Schubert to talk about the Bourbon Classic 2013. Coming to Louisville, on March 22nd/23rd.
Pan-Seared Salmon with Chipotle Bourbon Glaze
This recipe comes from Chef Jeremy Ryan, formerly of Kentucky, who has returned to his native Mississippi and works at the MGM Mirage at the Beau Rivage Resort and Casino in Biloxi. He suggests using bourbon in a glaze for pan-seared salmon.
Making a Proper Mint Julep
Mixologist Chris Evans of The Bluegrass Tavern shows Bob Eidson, Co-Publisher of The Bourbon Review, how to craft a proper Mint Julep.
At Maker's Mark, It's the End of an Era, and the Beginning of Another
Bill Samuels, Jr., may be retiring as President of Maker's Mark, but he certainly won't be forgotten any time soon. Through his "anti-seriosity" marketing strategy, his unfailing honesty and his remarkable leadership, Bill will be leaving an indelible mark on the brand, as well as some mighty big shoes to fill. Fortunately, as Maker's Mark's phenomenal growth continues, so does a Samuels family tradition - with Rob Samuels taking the reins as the new Chief Operating Officer.