I gotta say, I love it!

VeganMenu fixed up this tidy pizza for a daughter that was home for the summer.

Yeah, Tofu. I KNOW! But with BBQ sauce made with a Bourbon.

All good things come to end, and today was the end of our daughter’s summer vacation. To ease the sting, we combined two of her favorite meals: BBQ tofu and pizza topped with Daiya Cheddar.

Recipe here:
I may have to fire this up, just to see what’s going on! My on-again, off-again days of vegetarian are winding to a close as the farmer’s markets are winding down. Fresh, locally grown veggies are getting hard to find.

(Note: my vegetarianism is totally by accident: Asparagus, mushrooms, sweet corn, tomatoes make a very nice meal. But I need meat.)

In Kentucky, this is proceeded by… well you know…

Hey, ya’ll watch this.

“This year’s vintage release of Old Forester is crafted from a 72 barrel batch that was put into barrels on October 24, 1997. These barrels were evenly matured together in the very middle of Warehouse K, on the 5th floor in ricks 42, 43 and 45, surrounded by open space. This environment allowed the barrels to easily breathe during maturation and develop a rich fruit and spice character.”

said Chris Morris, Brown-Forman Master Distiller.

Birthday Bourbon is a vintage-dated bourbon, hand-selected by Morris from one specific day of production. The result is a one-of-a-kind character and flavor that will never be replicated again. Its unique decanter style glass bottle is a throwback to the late 1800′s when Old Forester was first produced. Old Forester is the only bourbon still in existence today that was produced before, during and after Prohibition by its original distiller.

For more information visit the Old Forester website at www.oldforester.comor on Facebook at www.facebook.com/oldforester.

Read Review Here

Read more

Now they need help to make the trails attractive for the people who might be visiting for the World Equestrian Games.

Work days will be held Saturdays, Sundays and Thursdays, between now and Sept. 16, according to a news release from Buffalo Trace.
Work will be done Saturdays, from 8 a.m. to noon and 4 to 8 p.m.; Sundays, from 2 to 6 p.m., and Thursdays from 4 to 7 p.m.

Workers should meet at the trailhead at the back corner of the Building 200 Fair Oaks parking lot, which is located off Lewis Ferry Road. Tools and training will be provided, and participants are asked to wear long-sleeved shirts, gloves and closed-toed shoes, preferably boots. Work will include improving trail pathways, completing ditch bridges, regrading portions of the trails and removing trash.

Chris Chamberlain is the spirits writer for Nashville Scene, a nice gig. Here’s a taste of his column praising Four Roses.

I began to taste my way through the Kentucky Bourbon Trail from the comfort of my own couch. After lots of enjoyable research, I finally came to the conclusion that my favorite bourbon for the money is Four Roses Small Batch. Not too hot at 90 proof, Four Roses Small Batch starts out strong at first taste and mellows to a lovely soft smoothness as the ice melts and the water opens it up. At a retail price of around $29.99 for a fifth, Small Batch is not cheap; but I think it’s a great value for my spirit dollar.

So imagine my excitement when I heard that “Mr. Four Roses” himself was coming to town. Jim Rutledge has been the master distiller at Four Roses since 1995 and is a 44-year veteran in the distillery business.

As the brand’s principal ambassador and a member of the inaugural class of the Bourbon Hall of Fame, Jim is a man who can regale you for hours about the science, the craft and the magic of bourbon production.

Unfortunately, I didn’t have hours to spend with him as his Nashville schedule was jam-packed, but he did set aside some time to share his philosophy of distilling and flavor creation with me as I sat rapt. Well, maybe my attention did wander for a second or two when he opened that box containing samples of every different grain recipe and yeast combination currently in use at Four Roses. But after racking my brain for a distraction that would allow me to spirit away those precious spirits, I came up with nothing and returned to being a good little kōhai listening to my senpai. But don’t think I didn’t consider the old “fake seizure in the aisle” trick.

Sharp Entertainment, the folks that brought us Man v Food and Food Wars has a casting call for extreme meat lovers.

Do you crave the culture, the people, and traditions that surround all things meat as well? Are you constantly on the hunt for the next big meaty trend out there? Looking to try the latest and greatest way people are acquiring, preparing, serving and chowing down on their meat?

If you answered yes to any of these questions, you might be the star of a new television series.

MALE MEAT-EATING ENTHUSIASTS: Looking to cast males who appear any age and any ethnicity, who fully embrace absolutely everything meat culture has to offer—on and off the plate. Specifically casting foodies who are involved in all sorts of meat-related food sub-cultures, eating rituals or anything that has to do with the creative, fanatic desire to hunt, prepare and eat a variety of meats in a variety of ways.  We are also open to meat loving families and friends (i.e. fathers and sons, best guy friends, brothers, cousins etc).

If interested, please submit your photo and contact information to:meatfanatic@gmail.com

The restaurant at Madison Pike and Kyles Lane has been there for decades. The news took many customers by surprise. The place is especially known for their BBQ ribs.

“There’s sadness for employees, our customers and the community as well. We have decided to regroup, reassess our business, and remodel,”

said Billy Melton, one of several sisters who have been running the business since their father, Bill, passed away three years ago.

Burrt Travis can brag he’s been coming for nearly fifty years.

“I knew Billy (the patriarch) when he opened it….I’ve had parties here, I’ve brought my family here. My kids came here, now my grandkids come here. It’s going to be a loss for the entire community. There’s nothing else you can say. Everybody’s sad,”

he said.

Travis is the attorney for the Brotherhood Singers, who sing at the place during the week.

Also in the house, Kentucky Senator Jim Bunning and his wife Mary, who’ve enjoyed eating ribs and chicken livers at the restaurant for more than 40 years.

“Bill Melton was a very good friend and the Melton family has been a very good friend of ours for a long, long time and we’re sorry to see that they’re going to be closing down for a while,”

said Bunning.

My good friend Yasemin sent me these two recipes for me to try as an alternative to my normal “Rocks or Water” and Maker’s Mark…

A++ Yasemin!

Summer Breeze

1 part Maker’s Mark

1 part Ginger Ale

A splash of Cointreau

1 orange slice

Directions: Muddle an orange slice in an old-fashioned glass with a splash of Cointreau. Add in equal parts Maker’s Mark Bourbon and ginger ale. Stir gently. Top off with ice.

Char No. 46

Recipe courtesy of Ward III (New York, NY)

2 parts Maker’s 46

Muddled fresh peaches

1 part Averna Amaro

Dash of fresh orange juice

1 egg white

Bitters

Directions: Muddle peach in shaker and add all ingredients except the bitters. Shake vigorously for at least one minute. Strain into a chilled rocks glass. Drizzle bitters on the foam and garnish with fresh peach.

Leo and John Resig launched Jenny yesterday with this slideshow.

Today they announced their hoax.

On their website they closed with…

We couldn’t have pulled this one off without the help of this adorable young woman. You’ll see in the coming days she’s as smart as she is sexy. Leo and I will now return to our bottles of Jim Beam and enjoy the rest of this wild ride…

Chive On,

John

Later they clarified their position on bourbon, saying…

Leo Resig emailed this comment, which he says he wants attributed to both brothers (I double-checked with him before I published):

“Although we like Jack Daniels whiskey, we prefer Jim Beam because bourbon is better.”