#nevertamed

Tell the wolves I’m home.

Never Tamed (Bad Wolves Book 3) Paranormal Romance, RH by Harper A. Brooks & Brea Viragh Releases July 31st

To celebrate Wild Turkey’s latest #nevertamed campaign and our participation in it, we partnered with the distillery for a very special de Porres. We convened at the Historic West Adams home of frequent guests Joan Tucker and Paul Papanek. Wild Turkey came with their traveling tasting room and we with our food, our friends, and our tablescapes--my latest obsession. With banksia and protea flowers from Peads and Barnetts and ceramics from Los Angeles-based A Question of Eagles , we made their house our stage.

On the bourbon bus, tastings were done in small groups. Matt, Wild Turkey brand ambassador--also from Louisville-- handpicked bourbons and ryes (there’s a big difference, thank you very much) and gave us all an education in Kentucky grown booze. Meanwhile, Pablo and I prepared small bites of smoked trout causa and fried green tomatoes topped with pimento cheese and Kentucky country ham flown in from Kingley's Meats in Louisville to go along with the bourbons. There was also lemonade made with huacatay, a dark woodsy mint native to The Andes to combat the heat.

Once everyone had their turn in the tasting room, we gathered at the table for an Edna Lewis-inspired She Crab Soup, a decadent gift from South Carolina Lowcountry made of sherry, cream, butter, and roe. Pablo adds a fresh crab salad and tarragon to ours. Next was ceviche peruano, prepared traditionally with lots of lime, leche de tigre, and garnished with salsa criolla, canchita, and sweet potato. For the main course, Pablo roasted lamb saddle and brushed it with a pomegranate glaze made with Wild Turkey's Russell's Reserve, a serious single barrel bourbon. It was served with a succotash of freshly shucked lima beans and black eyed peas, pickled okra, corn, and feta. And for dessert: vanilla poundcake and homemade black walnut and bourbon ice cream, again featuring Russell's Reserve, and then paired with Wild Turkey's most exclusive offering, the seventeen year old Master's Keep.

Needless to say, it was a treat. Many thanks to all who attended and to Wild Turkey for sponsoring this evening of decadence, community, and brown liquor.