DAVID LARSON, CHEF-IN-RESIDENCE

Woodford Reserve's 
 Third Annual Edible Tour of Bourbon and Chocolate
at the Historic Labrot & Graham Distillery 
Versailles, Kentucky

 

 


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Bourbon & Chocolate Tour Table of Contents

 

Chef David Larson serving at Bourbon Chocolate Tour

 

 

Woodford Reserves Labrot & Graham Distillery is known for producing a bourbon that offers a perfect blend of subtle nuances and underlying complexity. In 1996, the distillery set out to find a chef to help them serve the same perfect blend of  cuisine and art to the visitors of Woodford Reserves Labrot & Graham Distillery.  A mere 30 minutes away, the distillery found chef David Larson, owner of Lexington , KY s The Pampered Chef, and known for his fine sense of culinary symmetry.

           

Chef Larsons love of fine food is firmly rooted in his childhood, growing up in a family where creamed sweetbreads on toast were normal breakfast fare. His association with Labrot & Graham Distillery has given David the opportunity to focus on regional dishes and has let to the development of his own unique version of contemporary Southern cuisine. David has received critical acclaim for his work with Labrot & Graham and its Woodford Reserve Bourbon. As Chef-in-Residence, David is responsible for coordinating the cuisine for Labrot & Grahams special events and onsite facilities.

           

After graduating from college, David, a native of Danville , KY , began his career working in some of the finest hotels in Washington , D.C. After several years of serving in management roles as the Watergate and Embassy Row Hotels, David began his culinary career in 1978. After spending two years as an apprentice under Washington chef/caterer Susan Fischer, David returned to Kentucky in 1980 and opened the classic American cuisine restaurant, The Pampered Chef. In additional to his achievements, David was invited to prepare his Art of Derby menu at the prestigious, world renowned James Beard House in April 2000.



 

Woodford Reserve Recipes For Fudge Sauce and Poached Pears

   David Larson, Chef-in-Residence,

 

 

Woodford Reserve Fudge Sauce

Makes 1 1/4 Cups


In a medium saucepan, combine chocolate and milk. Heat over low flame until chocolate melts and mixture is smooth and blended.

2 ounces unsweetened chocolate
1 Cup Milk
1 Cup Sugar
Pinch of Salt
2 Tablespoons light corn syrup
3/4 teaspoon vanilla extract
2 Tablespoons Woodford Reserve

Add sugar, salt and corn syrup. Increase heat to medium and cook, stirring until sugar is dissolved and mixture boils. Continue boiling without stirring until sauce reaches 220 deg on a candy thermometer. Add vanilla and Woodford Reserve.

Store sauce in a covered jar in the refrigerator.

 

 

Woodford Reserve Poached Pears


David Larson, Chef-in-Residence, Woodford Reserve's Labrot & Graham Distillery

 

4 firm D'Anjou pears, peeled with stems left on

3 Cups Water
2 Cups Sugar
1 vanilla bean, split
1 Cup Woodford Reserve

Combine water, sugar, Woodford Reserve and vanilla bean in a saucepan and simmer over low heat for 20 minutes.

Add pears to poaching liquid, adding water if necessary to cover the pears.

Bring pears to a light boil and then turn down heat so that the pears barely simmer.

Cover and poach pears approximately 25 minutes or until a paring knife easily penetrates the pear.

Pears may be served hot or cold and may be prepared in advance and reheated.

 

 

 

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