Q & A with JBF Award Winner Julian P. Van Winkle III

Anna Mowry interviews Julian P. Van Winkle III, winner of the 2011 JBF Award for Outstanding Wine and Spirits Professional
Winner of the 2011 JBF Award for Outstanding Wine and Spirits Professional, Julian P. Van Winkle III carries on a century-long tradition of producing premium bourbon at Old Rip Van Winkle Distillery in Louisville, Kentucky.

The James Beard Foundation: Rip Van Winkle is a four-generation family company. How did you get involved in the business?

Julian P. Van Winkle: I started working for my dad in 1977. At that time we were selling just one age of Old Rip Van Winkle. We also sold decanters filled with our whiskey. I took over the company in 1981 after my father passed away.

JBF: Can you describe your bourbon recipe and the impact it has on the flavor of your products?

JPVW: Bourbon must be made from at least 51 percent corn. Rye or wheat can also be used. My

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On the Menu: Kentucky Wine Estate

Ben and Jeanie O'Daniel; Justin ThompsonJeanie and Ben O'Daniel; Justin Thompson

Jean Farris Winery and Bistro is the product of the marriage of Ben and Jeanie O’Daniel, members of two Kentucky wine-growing families. These second-generation vintners produce boutique varietals that complement chef Justin Thompson’s elegant New American fare. This Bluegrass State team is presenting a refined and subtly Southern meal at Thursday's Beard House dinner; have a look at the lovely menu below, then click here to reserve your seat.
Hors d’Oeuvre Duck Liver Pâté with Blackberry Gelée Cured and Lightly

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Eye Candy: Bluegrass State Dessert

strawberry, Kentucky brie, and black walnut cobbler with blackberry–buttermilk ice cream and bourbon-smoked sea salt

For a preview of our partnership with the World Equestrian Games, JBF rounded up a group of Kentucky chefs for an evening of sophisticated, traditional Southern fare. The team served this strawberry, Kentucky brie, and black walnut cobbler with blackberry–buttermilk ice cream and bourbon-smoked sea salt for dessert. See more photos of the dinner here.

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On the Menu: May 23 through May 29

Here’s what’s happening at the Beard House next week: Sunday, May 23, 12:00 P.M. Blue Ribbon Book and Brunch The chef-owners of the longtime haunt of NYC chefs and in-the-know foodies, Blue Ribbon Brasserie, have met success with their every undertaking, which now number eight restaurants and a new cookbook. We are excited to welcome them to the Beard House for a brunch that’s sure to please their many devotees. Monday, May 24, 7:00 P.M. Cookin’ in the Bluegrass It ain’t called the Bluegrass State for nothin’: Kentucky’s verdant lands nourish exceptional produce, plump livestock, and a burgeoning local-food movement. For a preview of our

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JBF News: Cookin’ in the Bluegrass Celebrity Chef Dinner Series Tickets Now on Sale

World Equestrian Games Planning on being in Kentucky this fall? Tickets just went on sale for our 16-night Cookin’ in the Bluegrass Celebrity Chef Dinner Series at the Kentucky Horse Park’s Farmhouse. The events, which coincide with the Alltech FEI World Equestrian Games, will take place September 25-October 10, 2010, and will feature JBF Award winners and acclaimed Kentucky-area chefs. For details, an event schedule, and ticket purchases, please click here.

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