LOUISVILLE, (Ky.) - The 20th annual Evan Williams Bourbon Cooking Contest kicked off the culinary competitions at the Kentucky State Fair today, showcasing many of the most creative Bourbon dishes in the Commonwealth.  Heaven Hill Distilleries, producers of Evan Williams Bourbon, awarded the coveted Blue Ribbon top prize to Brian Traeger of Louisville for his Evan Williams Paella.

A distinguished panel of local judges selected the entrée from over 50 entries this year. Red (second place) and White (third place) ribbons were awarded to Fran Cox of Shepherdsville, Ky. for City Girl's E-Z Burgoo and Brenda Tilley of Louisville for Rooting Tooting Chicken, respectively.

Judges for the contest included Ron Mikulak, assistant food editor of the Louisville Courier-Journal newspaper; Susan Seiller, owner, Jack Fry's Restaurant; Jason Brauner, co-owner, Bourbon's Bistro; J.D. Rothberg, owner, Napa River Grille; Barry Bernson, Fox 41 TV News "Fox In the Morning" anchor; and Heaven Hill Master Distiller Parker Beam. The event is presented annually by Heaven Hill Distilleries, Inc.

During the judging, contestants and spectators were treated to a cooking with Bourbon demonstration by Chef Anoosh Shariat, director of culinary operations and executive chef from Park Place on Main Restaurant.  Chef Shariat performed the demonstration using notable Heaven Hill Bourbons.  Also on hand to assist Chef Shariat and keep the crowd on its toes was popular news anchor Kirby Adams from WHAS TV.

Heaven Hill Distilleries, Inc., the Bardstown, Ky.-based maker of distilled spirits, produces Evan Williams Kentucky Straight Bourbon Whiskey - named for the Commonwealth's first distiller. Evan Williams is also recognized as America's second-largest selling Kentucky Straight Bourbon Whiskey.

"This year marks the 20th year that Evan Williams Bourbon has sponsored the Cooking Contest and each year we are amazed at the creativity and culinary expertise that goes into these dishes.  Their appreciation of Bourbon traditions and flavors is the heart of this annual event," said Max Shapira, president of Heaven Hill Distilleries, Inc.

The recipes were rated on originality, ease of preparation, appearance, name and the contribution of Evan Williams Bourbon to the taste and aroma of the dish. In addition to receiving a coveted Kentucky State Fair prize ribbon and a cash prize, each of the winning entries will be considered for publication in the next "Cooking with Bourbon" recipe booklet, published periodically by Heaven Hill Distilleries.

Founded in 1934, Heaven Hill Distilleries, Inc. (www.heaven-hill.com) is the nation's largest independent, family-owned marketer and producer of distilled spirits products. Aging in its facilities is the second largest holding of Kentucky whiskey in the world. Heaven Hill's diversified portfolio includes: the full line of The Christian Brothers Brandies; Evan Williams Kentucky Straight Bourbon Whiskey; HPNOTIQ Liqueur; Whaler's Rum; Burnett's Gin and Vodka; Dubonnet Aperitif; Scotch Whiskies; Irish Whiskeys; Canadian Whiskies; vodka; gins; rums; tequilas; cognacs; liqueurs; cordials; and dessert wines. Heaven Hill is based in Bardstown, Ky.

20th Annual Evan Williams Bourbon Cooking Contest Winning Recipe
August 19, 2005

Evan Williams Paella
4 tbls. butter
2 tbls. olive oil
3 stalks celery, diced
1 red pepper, diced
1 green pepper, diced
1 medium onion, diced
5 cloves garlic, diced
1.5 cups basmati rice
1 cup cooked chorizo sausage
1 tsp. saffron
0.5 cup Evan Williams Bourbon
3 cups chicken broth
1 lb. shrimp, peeled and butterflied
6 sea scallops, split in half
1 lb. mussels
0.25 cup chopped chilantro
Salt and pepper to taste

Melt butter with olive oil.  Add celery, peppers and onion.  Saute for five minutes until beginning to soften.  Add garlic and cook for one minute.  Add rice and stir in mixture until coated and beginning to turn translucent.  Add sausage and saffron.  Deglaze with Evan Williams Bourbon.  Add chicken broth.  Bring to boil, cover and cook for 15 minutes.  Remove lid and add seafood, cover and cook for five minutes.  Remove from heat and let stand five minutes.  Place on serving dish and garnish with chopped garlic.