August21st2013

LOUISVILLE, KY – The 28th annual Evan Williams Bourbon Cooking Contest kicked off the culinary competitions at the Kentucky State Fair on Friday, August 16th, showcasing many of the most creative Bourbon dishes in the Commonwealth. Heaven Hill Distilleries, Inc., producers of Evan Williams Bourbon, awarded the coveted Blue Ribbon top prize to Tony Ravenscroft of Louisville, Kentucky, for his Smoky Chipotle Pork Quesadillas.
A distinguished panel of local judges selected the entrée from over 50 entries this year. Red (second place) and White (third place) ribbons were awarded to Joan Sue Mihalovic of Louisville, Kentucky for her Evan’s White Chili and Kay Carroll of Louisville, Kentucky for her Raisin’ the Bar Smoked Chicken Thighs, respectively.
Judges for the contest included Ron Mikulak, Food Editor at The Courier-Journal; Jonathan Schwartz, Executive Chef, The Silver Dollar; Albert Schmid, Chair, Beverage Management, Hotel-Restaurant Management and Hospitality Management Departments at Sullivan University’s National Center for Hospitality Studies; Sarah Fritschner, Coordinator, Louisville Farm to Table; Jason Brauner, Owner, Bourbons Bistro; and Heaven Hill Master Distiller Craig Beam.
During the judging, contestants and spectators were treated to a cooking with Bourbon demonstration by Chef Bobby Benjamin, Executive Chef at La Coop: Bistro à Vins. Chef Benjamin performed the demonstration using Evan Williams Bourbon, America’s second-largest selling Kentucky Straight Bourbon Whiskey. Also on hand to assist Chef Benjamin and keep the crowd on its toes was host Shane Collins from New Country Q103.1.
Heaven Hill Distilleries, the Bardstown, Ky.-based maker of distilled spirits, produces Evan Williams Kentucky Straight Bourbon Whiskey – named for the Commonwealth’s first distiller who set up his distillery on the banks of the Ohio River in 1783. “The unique heritage of America’s Native Spirit, coupled with the Commonwealth’s flagship exposition, presents a grand stage for some of the finest amateur chefs,” said Max L. Shapira, president of Heaven Hill Distilleries, Inc. “In this 28th year of the Evan Williams Cooking Contest we are inspired by their creativity and enthusiasm.”
The recipes were rated on originality, ease of preparation, appearance, name and the contribution of Evan Williams Bourbon to the taste and aroma of the dish. In addition to receiving a coveted Kentucky State Fair prize ribbon and a cash prize, each of the winning entries will be considered for publication in the next “Cooking with Bourbon” recipe booklet, published periodically by Heaven Hill Distilleries.
Founded in 1934, Bardstown, KY-based Heaven Hill Distilleries, Inc. (www.heavenhill.com) is the nation’s largest independent, family-owned and operated spirits producer and marketer and the world’s second-largest holder of Kentucky Bourbon. Heaven Hill’s diversified portfolio of brands includes Evan Williams Bourbon; Burnett’s Vodkas and Gin; HPNOTIQ and HPNOTIQ Harmonie Liqueurs; Admiral Nelson’s and Blackheart Rums; The Christian Brothers Brandies; PAMA Pomegranate Liqueur; Lunazul Tequila and Rittenhouse Rye Whisky.

Heaven Hill reminds you to “Think Wisely. Drink Wisely.”
28th Annual Evan Williams Bourbon Cooking Contest Winning Recipe
August 16, 2013

Smoky Chipotle Pork Quesadillas
Tony Ravenscroft, Louisville, KY

1 c. and 2 tbs. Evan Williams Bourbon
5 lbs pork loin roast
½ c. liquid smoke
½ c. brown sugar
1 tbs. salt
½ c. honey chipotle barbeque sauce
1 c. Monterey jack cheese
1 c. mayonnaise
½ packet powdered ranch dressing seasoning
1/3 c. pureed chipotles in adobe sauce
8 flour tortillas
Butter
Sliced red onion
Jalapenos
1. Put pork roast, 1 c. bourbon, brown sugar, liquid smoke and salt into slow cooker. If roast not covered with liquid, add enough water to cover meat. Cook on low heat for 6-8 hours.
2. While pork is cooking make sauce: combine mayonnaise, pureed chipotles, ranch dressing seasoning and 1 tbs. bourbon and mix well.
3. Remove pork from cooker when done. Add in barbeque sauce and 1 tbs. bourbon. Shred pork and mix in sauce by pulling fork through meat.
4. Heat skillet to medium-high heat and add in some butter. Assemble quesadillas by placing pork mixture and desired amount of cheese into one half of tortilla. Fold over and place in skillet. Cook on both sides until slightly browned.
5. Remove from skillet and cut into wedges. Serve with sauce and garnish with jalapenos and onion.
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CONTACT:
Larry Kass
Corporate Communications Director
Heaven Hill Distilleries Inc.
(502) 413-0220
lkass@heavenhill.com