DAVID LARSON, CHEF-IN-RESIDENCE
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
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
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
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
4 firm D'Anjou pears, peeled with stems left on
3 Cups Water
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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