It has been said that bourbon, like wine, should be paired with certain foods to bring out the subtle flavors in both. While some may resist trying their hand at it, "Bourbon and Food" seeks to show participants how easy it can be to pair food with the proper bourbon, as well as how to use bourbon for cooking. Bourbon Historian Mike Veach will be joined by Chef Ouita Michel, owner of Holly Hill Inn at Midway Kentucky and chef for Woodford Reserve Distillery; Joshua Moore, Chef for Volare in Louisville; and Chocolatier Kelly Ramsey, owner of Art Eatables Chocolates in Louisville for this discussion on bourbon and food pairings.

Participants will enjoy bourbon tastings as well as bourbon flavored treats at this event.