Kentucky cuisine in the spotlight for Bourbon & Beyond September 15-18 | Company

Kentucky cuisine in the spotlight for Bourbon & Beyond September 15-18 |  Company

LOUISVILLE, Kentucky (WDRB) — Food, bourbon, and music take center stage this weekend at Bourbon & Beyond.

The festival kicks off Thursday at the Highland Festival Grounds at the Kentucky Expo Center in Louisville.


More than 80 bands will take the stage during the four-day event, including Pearl Jam, Chris Stapleton, Kings Of Leon, Jack White, Brandi Carlile, Alanis Morissette, Greta Van Fleet, The Doobie Brothers 50th Anniversary and more.

In addition to the lineup of bands, dozens of chefs will provide culinary demonstrations to showcase the best of Kentucky cuisine.

Kentucky Restauranteur and Chef Ouita Michel says Bourbon and Beyond is an experience like no other and showcases what Bluegrass has to offer.

“One thing that I really love about Bourbon & Beyond is that they were brave enough to bring the spirit, the food and all the music together in a very young way, and a very new way. And with that, but we got that been in Kentucky for ages. And so yeah, I’m super excited, and I love being on the big stage. It’s a little scary, but that’s one reason I bring all my friends.”

Michel says one of the recipes she’ll be demonstrating will be her bourbon baked apples, including lighting a small fire in her pan. She is all about showing the connection between Kentucky food, music and art. She will be recording a poem by George Ella Lyon called “Where I’m From” which will be read by her culinary director, Tyler McNabb. Anna Harrod will play the violin and artist Brenna Flannery will create a live painting during the demo.

Bourbon baked apples make for a perfect side or topper. Chef Ouita Michel shares her recipe on WDRB in The Morning.

“My career is all about expressing what really is Kentucky. What is Kentucky cuisine what makes our cuisine unique. What makes a special and it all comes down to people, places and ingredients. And I think we have a great culinary have a story to tell and I’ve been trying to tell it all my career,” explains Michel.

Everything Michel presents on the plate comes from a local farm. “There can be no Kentucky cuisine without the Kentucky farmer,” she says.

Other notable chefs giving demonstrations on the Kentucky Venues Culinary Stage include hosts Ed Lee and Chris Santos of Top Chef and Chopped, respectively.

They will be joined by renowned chef personalities, including Amanda Freitag, Antonia Lofaso and Damaris Phillips, among others. Additionally, James Beard nominee Anthony Lamas of Louisville’s Seviche will provide a gastronomic experience for Beyond VIP and Rocks guests throughout the festival weekend.

General Admission and VIP Passes are still on sale at

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