Contact: Jamie Estes

or Jesse Hendrix-Inman

Estes Public Relations

(502) 721-0335

jesse@estespr.com

The Kentucky Bourbon Cookbook Book Signing Celebrates Hometown Tourist Month

Meet Albert Schmid and Sample Bourbon Based Cuisine at the Louisville Visitors Center on Friday, May 14

LOUISVILLE, Ky. (May 4, 2010) ---On Friday, May 14 from 11 a.m. to 1 p.m., the public is invited to meet The Kentucky Bourbon Cookbook author Albert Schmid at a book signing event at the Louisville Visitors Center at the corner of 4th and Jefferson streets. The event, presented in celebration of the Louisville Convention & Visitors Bureau’s Hometown Tourist Month, will feature tastings of dishes from the cookbook prepared by Sullivan University’s National Center for Hospitality staff. For more information, call Estes Public Relations at (502) 721-0335, x 103.

Louisville Convention & Visitors Bureau and area attraction staff members will be on hand to answer questions about the 2010 Hometown Tourist Celebration. For a complete list of participants and events, visit www.gotolouisville.com/hometowntourist.

The Kentucky Bourbon Cookbook (ISBN: 9780813125794, $24.95, The University Press of Kentucky) features more than 50 recipes from notable chefs and cookbooks, accompanied by 16 color photographs. Featuring a foreword by chef Dean Fearing, the book is organized by season, with each chapter showcasing fresh ingredients and Kentucky events. A chapter on cocktails opens the book, along with an introduction that explores the author’s personal journey in bourbon research. The book is available at area Borders, Barnes and Noble and Carmichael’s bookstores, and on Amazon.com.

Albert Schmid has over 25 years of professional and academic experience in the culinary, beverage and hospitality industries. In addition to chairing the beverage management, hotel restaurant management and hospitality management programs for Sullivan University’s National Center for Hospitality Studies, Albert has served on several committees and has been a featured speaker for the International Association of Culinary Professionals. He holds 10 professional certifications including Certified Culinary Professional, Certified Executive Chef, Certified Specialist of Wine, Certified Specialist of Spirits and Certified Food and Beverage Executive as well as three educator certifications. He holds a Master of Arts in Gastronomy and is the author of The Hospitality Manager’s Guide to Wines, Beers and Spirits, published by Prentice-Hall/Pearson Education. Schmid will be the featured chef at the 2010 Kentucky Bourbon Festival® Culinary Art: Bourbon-Style Cooking School™.

The NCHS prepares students for careers in the hospitality field by offering six Associate of Science (A.S.) degrees and a Bachelor of Science (B.S.) degree. Students can earn an Associate of Science degree in Culinary Arts; Baking and Pastry Arts; Beverage Management; Professional Catering; Hotel and Restaurant Management and Event Management and Tourism; and a Bachelor of Science degree in Hospitality Management. The University also offers Professional Baker, Personal/Private Chef and Tourism diplomas. All programs of study are taught by highly qualified faculty using the latest contemporary facilities. For more information, visit www.sullivan.edu.