The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newlsetter Subscribe Digital Edition Customer Service Send a Gift App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Julep, Take 2: Reinventing the Classic

Julep, Take 2: Reinventing the Classic
Photo by Andrew Hyslop

We know we just offered you Greg Best’s Julep cocktail, but it’s not our fault that the minty Derby signature drink is endlessly inspiring (bourbon intake is directly linked to spikes in creativity, no?). So when we asked Louisville-based chef Levon Wallace to contribute Julep-inspired recipes to our May issue (in honor of a certain horse race), he came back with two iterations. Wallace’s first, a bourbon cookie sandwich filled with mint gelato, can be found in our May print issue, (alongside Chef Edward Lee’s hot Jalapeño Julep). His second recipe: Cast-Iron Chicken Liver Toast with Woodford Reserve, Spiced Pecans, and Mint can only be found here. Do try all these Julep delights and let us know if our bourbon theory proves correct…we’re off to the races now.

Cast-Iron Chicken Liver Toast with Woodford Reserve, Spiced Pecans, and Mint
from Executive Chef Levon Wallace of Proof on Main in Louisville, Kentucky

“Here in the South, we love our chicken livers and I am no exception. While I love them crispy-fried with some buttermilk dressing on the side, this simple yet elegant appetizer really lets the earthy flavors of chicken liver come through with the help of a lil’ bourbon. The freshness of the mint and light aroma of lemon zest bring some brightness to this rich, caramelized flavors.”

Mentioned in this post: