After some time searching for a retail space that would allow him more room in a more visible location to display his bourbon-inspired products, such as bourbon soy sauce, bourbon-infused vanilla extract and bourbon sea salt, Bourbon Barrel Foods owner Matt Jamie has now found that new space in the former Jerry Heston Hairdressing Salon, 2710 Frankfort Ave. (Heston has moved his business out to Shelbyville Road Plaza).
Bourbon Barrel Foods will keep its production facilities and a showroom at Butchertown Market, 1201 Story Ave., but the new store will give Jamie more control over how his bourbon-aged products are distributed and displayed. His products are carried by a variety of local groceries and specialty stores, but Jamie has felt the need for a dedicated retail store, where employees can explain to customers how the products are made, and discuss with them the way chefs around the country have been using Jamie’s unique food creations.
Jamie plans to hire about four employees and, after some renovations, to open the storefront on Jan. 1.
In the last year, Jamie has installed a demonstration kitchen at his Story Ave. headquarters, where local chefs give cooking classes. On Tuesday, Dec. 2; Wednesday, Jan. 14; and Wednesday, Feb. 4. from 6:30 to 9:30 p.m. Tuscan-trained chef Gina Stipo, will present classes in Italian cuisine. Stipo, who lived in Siena, Italy for 13 years, where she taught cooking and led culinary tours, has resettled in Louisville, and is starting a new cooking class series Ecco la Cucina (“Here’s the Kitchen”).
The classes will cost is $55 per person, per class. The first class includes a four-course demonstration of how to make traditional Italian holiday dishes, hands-on experience for students to make their own pasta, an Italian bourbon cocktail made with Bourbon Barrel Foods bitters, plus the opportunity for attendees to get a taste of everything made that evening.
The demonstration for the Italian holiday cooking class Dec. 2 will include polenta fritta con funghi (fried polenta and mushrooms); spaghetti alla chitarra con cacio e pepe (hand-rolled spaghetti, pecorino cheese and Bourbon Barrel Foods cured pepper); maiale arrosto con finocchio (roasted pork loin, fennel pollen and fresh fennel); and panzerotti di natale (fried chestnut ravioli rolled in Bourbon Barrel Foods sugar).
Future courses will focus on how to cook Italian winter meals with dishes including risotto and braised meats. Attendees can sign up for one or more classes. Each class is limited to 20 people. To make a reservation, call Bourbon Barrel Foods at (502) 333-6103.
