Cooking With Bourbon


We were asked to cater a rather classy event for Cabelas and decided to make an Apple Bourbon Chutney to garnish our Grilled Duck Breast.  Initially we tried a top shelf bourbon for the chutney, but were disappointed with the shortage of flavor.  So we tried again, only this time we used the cheapest rot gut sour mash that we could find.  Not only was the chutney a hit, but that sour mash went a long way.

Cart 0 Product Products (empty)    

No products

To be determined Shipping
$0.00 Total

Check out

Product successfully added to your shopping cart
There are 0 items in your cart. There is 1 item in your cart.
Total products
Total shipping  To be determined
Continue shopping Proceed to checkout