Area restaurants and bars (and one over-jealous fan) competed
for top honors integrating Jack Daniels into a drink recipe,
entrée, and crafting a statue of the man himself, during the Taste
of Tennessee festivities Thursday, Feb. 21 - Sunday, Feb. 24.
DRINK:
(Voted on by a panel of "celebrity" judges Sunday night)
First: "KoKoPelli KoKo" by bartender Matt Hotin from Santa Fe
Steakhouse
Second: "Back Fat Jack" by bartender Steven Bouchard from The
Foundry
Third: "Southern Heat" by bartender Jeff Flood from the Wobbly
Barn
ENTREE:
(Selected by Lynne Tolley, great-grandniece of ole JD
himself)
First: Tennessee Honey Duck Lacquered with JD by Chef Debbie Pelkey
from Santa Fe Steakhouse
Second: Charred Pork Tenderloin over Shredded Pork Belly Topped
with Caramelized Jacked-Up Onions over Honey Jack and Parsnip Puree
by Chef Jarrett Benett from the Wobbly Barn
Third: Maple & Jack Cajun Grilled Pork Tenderloin Panini with
Caramelized Fennel & Onions by Chef Jimi Sarandrea from Liquid
Art
STATUE:
(Voted and judged by the people attending the Sunday night
event)
First - Gord McHugh from Team Canada
Second - Marz Kelly from the Wobbly Barn
Third - Trish McDonough from Choices
