ALTHOUGH I HAVE MADE TEXAS my home since arriving in Dallas in 1979, I am proud to be from Kentucky. I was born in Ashland, in the far eastern part of the state, where my first food memories are of the simple but perfectly seasoned cooking of my grandmothers. I still use and treasure their recipes to this day, and much of my culinary inspiration can be traced to their early influence. Later, my father ran hotels in Louisville and elsewhere. He encouraged my interest in food and taught me valuable lessons in southern hospitality that have shaped my career as a chef and owner of my own restaurant.
To me, Kentucky means family, history, Bluegrass music, horses, corn bread and biscuits, country ham, barbecue, and bourbon. And oh Lordy, do I love a glass of good bourbon. I also love cooking with bourbon, as my family, friends, and everyone else who has tasted my cooking over the years will tell you.
There has never been a better time for a cookbook that explores the use of bourbon in cooking. People everywhere are interested in fine bourbon, fine cooking, and food and beverage pairing. I applaud Chef Albert Schmid for putting together this valuable collection of bourbon history, lore, and recipes, including my own recipes for Kentucky Bourbon-Pecan Crème Brûlée with Chocolate Sauce (pp. 38–39) and Kentucky Chocolate Bourbon Pecan Pie (pp. 54–55). I hope you enjoy this taste of my childhood home, Kentucky.
DEAN FEARING
CHEF/PARTNER, FEARING’S RESTAURANT
DALLAS, TEXAS