Bourbon will be featured at Nov. 12 Culinary Theater event at Summit Restaurant

October 31, 2011

The Summit Restaurant at Cincinnati State will be honoring bourbon on Nov. 12 with a Culinary Theatre event.

Chef Robert Coltrane has not only prepared a menu of foods cooked with bourbon or that pair well with bourbon, he and the team at the Midwest Culinary Institute have also assembled a panel of experts who will discuss its history, its production processes and the reasons it is now enjoying a resurgence in popularity.

The evening will begin at 6 p.m. in the Midwest Culinary Institute’s Demonstration Theater with a bourbon tasting, a cooking demonstration and a panel discussion featuring representatives from several of the nation’s leading distillers:

• Woodford Reserve – Peter Wagner, Whiskey Ambassador
• Wild Turkey – Jimmy Russell, Master Distiller
• Heaven Hill – Larry Kass, Director of Marketing

A variety of bourbons will be on offer at the Summit for tasting, and will be used to create delectable dishes by Chef Coltrane and MCI students. Bourbons from Woodford Reserve Distillery, Wild Turkey Distillery, Barton's Brands Distillery 1792, and Heaven Hill Distillery are among those that will be available. Chef Coltrane is planning to use them in such dishes as Roast Quail with sage-rabbit stew, Fall Squash Bombe and Orange-Raisin Bread Pudding.

After the event in the Demonstration Theater, dinner will be served in the Summit Restaurant featuring the dishes that had just been displayed.

The cost is $55 per person plus tax and gratuity. Free valet parking will be available as always.

Call 569-4980 for additional information. For reservations: http://www.rsvpbook.com/event.php?428607