COOKING FOR A DINNER PARTY? YOU'VE COME TO THE RIGHT PLACE.
Cooking a single entrée is a breeze for many people. But the thought of planning an entire multi-course feast for a dinner party can daunt even experienced cooks. How does a host juggle cooking several courses to ensure that each is ready at just the right time, and not an hour early--or worse, an hour late? And what if one of the guests is vegetarian or gluten intolerant or a bombastic boor? Bourbon Dinners' YouTube videos and the associated recipes and timelines on this site's blog are here to help ... maybe not with the third type of guest. (But one does sympathize.)
It’s like plug and play, or connect and cook; from meal planning to assembling the ingredients to organizing and timing each step, Bourbon Dinners' Tim Stutler takes you through every step. See how to pull everything together right on time for your special evening's guests--while preserving your sanity, sobriety, and dignity ... or at least two out of the three. Probably.
WHY "BOURBON" DINNERS?
Our “Bourbon" Dinners don't necessarily include victuals laced with bourbon, or involve drinking bourbon before, during, or even after dinner--though bourbon makes a fine post-meal digestif, and some trendsetters have taken to pairing it with various entrées. Personally, while I quite fancy a good bourbon, I prefer water and time-tested wine pairings with my meals.
We host a different sort of Bourbon Dinner. When preparing fine cuisine, I’m sensitive to whether the drinks and side dishes will mesh with the chosen entrée and each other, and equally persnickety about the freshness and serving temperature of different courses. So, I typically used to decline a guest's kind offer to bring a dish or wine--at least when elegant repast was in the offing. But at some point, when our friends inquired about contributing something I started asking them to bring a bottle of bourbon. And the Bourbon Dinner was born. It has proven popular enough to become a tradition in our home.