Host Pete Evans joins top chefs Anthony Lamas and Daniel Wright at Ambrosia Farm outside Louisville, Kentucky, for a bourbon-themed dinner. Moveable Feast with Fine Cooking takes you up close to meet the grazing buffalo on Woodland Farm, a 1000-acre farm with historic roots and a sustainable vision that features the American buffalo. Next, the chefs join master distiller Chris Morris at Woodford Reserve to learn how the bourbon that has been a historic Kentucky product for 140 years is made and to pack a few bottles for the night’s feast. In the kitchen, Anthony makes a main dish of grilled buffalo skirt steak with ramp chimichurri, while Daniel demonstrates how to cook a smoked, barbecued beef brisket and short ribs with bourbon and cider. It’s a bluegrass, bison, and bourbon-soaked feast.
Chefs & Artisans from this Episode
Remember that the key to a great pizza is a hot pizza stone and topping the pie sparingly so that the crust cooks through and remains crisp.
The braised octopus can be made up to one day ahead and refrigerated. Bring it to room temperature before grilling.