To close out our week of Bourbon Barrel Foods | Bourbon Smoked Pepper, we cooked up a beautiful rack of lamb, crusted in Bourbon Smoked Pepper + paired with Farro and Bourbon Glazed Carrots. Enjoy!
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Meet Matt Jamie - Founder of Bourbon Barrel Foods. Creator of this month's Bourbon Smoked Pepper and a whole line of bourbon smoked products - from salt to soy sauce. We are honored to be featuring Matt + Bourbon Barrel Foods in our March Basket.
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Preview Chef Farley's Crispy Duck Breast
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Andy Ricker - mastermind behind the PokPok endeavor + James Beard Award recipient for his take on regionally specific Southeast Asian cusisine, crafted a robust and flavorful drinking vinegar, harnessing the tastes of local Asian markets.
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Meet Rick Field, CEO + Chief Pickler at one of our favorite pickling companies - Rick's Picks. After taking the top prize at a pickling competition, Rick decided to embark on the culinary adventure of his dreams.
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Utilizing Falls Mill Grits from our March 2015 basket, we conceited a succulent dish of Sous Vide Oxtail + Grits, paired with pan fried spigarello.
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Chef Matt Farley helms our March, 2015 basket.
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