FOR RELEASE: August 20, 2004

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LOUISVILLE, (Ky.) - The 19th 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 Ken Cox of Louisville for his/her Holiday Pork Tenderloin with Orange-Bourbon Cream Sauce.  His wife, Christy Cox was awarded the red ribbon for second place for her Jalapeno Rice Stuffed Portabello Caps.

A distinguished panel of local judges selected the entrée from 48 entries this year. A White (third place) ribbon was awarded to Tammy Toebbe of Louisville for Evan's Afternoon Delight.

Judges for the contest included Sara Fritschner, food editor of the Louisville Courier-Journal newspaper; Susan Seiller, owner, Jack Fry's Restaurant; Eric Seeberger, executive chef, Ruth's Chris Steak House; DJ Underwood, executive chef, Azalea's Restaurant; 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 Mike Cunha, executive chef and partner in Limestone Restaurant.  Chef Cunha performed the demonstration using notable Heaven Hill Bourbons.  Also on hand to assist Chef Cunha and keep the crowd on its toes was popular "Sunrise" host Carrie Harned from WAVE-3 TV.

Heaven Hill Distilleries, Inc., the Bardstown, Ky.-based maker of distilled spirits, produces the seven-year-old, 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.

"Evan Williams Bourbon is pleased to be a part of the State Fair competition as it celebrates its 100th anniversary.  Each year we have sponsored this contest we are impressed with the culinary talent possessed by all of the Cooking Contest entrants.  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, 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 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; Whaler's Rums; 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.

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19th Annual Evan Williams Bourbon Cooking Contest Blue Ribbon Recipe
August 20, 2004

Holiday Pork Tenderloin
With Orange-Bourbon Cream Sauce

2 pork tenderloins, about 1 lb. each
2 Tbsp. Olive oil
1 Tbsp. Finely chopped fresh sage
2 Cloves minced garlic
2 Tsp. Finely grated Orange Peel
2 Tsp. Finely chopped fresh thyme
1/2 Tsp. Salt
1/2 Tsp. Freshly ground black pepper
1/4 Cup water

Orange-Bourbon Cream Sauce

1/2 Cup Reduced-sodium chicken broth, divided
2 Tsp. Flour
1/2 Cup Orange juice
1/2 Cup Evan Williams Bourbon
1/2 Cup Heavy cream
1 Tbsp. Honey
1/4 Tsp. Freshly ground black pepper

In skillet or roasting pan, heat oil, then lightly brown tenderloins.  Heat oven to 350 degrees.  Spray a shallow roasting pan with vegetable cooking spray.  On a cutting board, combine sage, garlic,  orange peel, thyme, salt and pepper.  Mince mixture with a sharp knife, then use side of knife to make a paste.  Rub paste over surface of pork tenderloin.  Place pork in pan and pour in water.  Roast 40 minutes, or until meat thermometer registers 160 degrees.  Transfer pork to cutting board, cover loosely and let stand.

In 2 Tbsp. chicken broth, whisk flour until dissolved.  In saucepan, bring steaming broth to boil over medium-high heat.  Stir in flour mixture and remaining ingredients.  Boil, stirring frequently, until sauce reduces by half.

Slice pork and serve with sauce.

CONTACT:
Josh Hafer
Corporate Communications Manager
Heaven Hill Distilleries, Inc.
(502) 387-1310 (mobile)
jhafer@heaven-hill.com

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