I have known and admired Ouita Michel as a chef for years. I first met Ouita when I was part of the Woodford Reserve Bourbon Academy about 20 years ago. She always made great food for the lunch at the... Continue Reading →
In the late 1980s the idea of using Bourbon to cook with was the occasional Bourbon Ball or some other chocolate fudge combo, baked beans and the daring chef would substitute Bourbon for Brandy in a recipe. Then came Woodford... Continue Reading →
