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The Ram downtown premiered a 3-course fall foods, wine, beer and bourbon dinner inspired by the collaboration between master chef Steve Anderson, master distiller Chris Morris and master brewer Jon Simmons.

Course One, Butternut squash and Bourbon soup, complimented smoothness with hints of nutmeg, cinnamon and Woodford Reserve Bourbon. It was paired perfectly with Bonterra Chardonnay crispness. Organically grown on a diversified vineyard-farm in Mendocino County, CA, this chardonnay proved itself worthy of bumping locally produced counterparts.

Course Two featured Barrel Aged Strong Harvest Ale brined pork loin [substitutions available for non-pork and vegetarian diners]. Served with mashed sweet potatoes and sweet red onion chutney, and paired with Woodford Reserve barrel aged Strong Harvest Ale, conversation turned to the back story for this full-bodied ale of oats, wheat, rye and chocolate malts affording sweet notes playing along with English hops that originated with Ram's former master brewer, Dave Colt. Stop by The Ram to hear the rest.

Course Three, delicate profiteroles filled with peaches and Woodford Reserve Bourbon cream, was a natural for Woodford Reserve served on the rocks.

Woodford Reserve Bourbon is making a strong appearance in greater Indianapolis. It's a 20-year-old brand from an old distiller, Brown-Forman, founded in 1870 by George Garvin Brown in Louisville, Kentucky. The company's original brand, Old Forester Kentucky Straight Bourbon Whisky, was America's first bottled bourbon. Woodford Reserve claims special distinction for its Kentucky-grown main ingredients and a profile versatility for a full menu of cocktails as well as superb balance and complexity for drinking straight up or on the rocks.;;

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Rita Kohn

Rita Kohn

Rita Kohn has been covering craft beer and the arts for NUVO for two decades. She’s the author of True Brew: A Guide to Craft Beer in Indiana.

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