Whisky is a passion to explore. From the history of the spirit to the evolution of the industry, the story of whisky helps fuel that passion. Often, it’s easy to forget that whisky is also a global multibillion dollar industry. The stories of whisky — from news and new releases to in-depth inquires and what goes on behind the label — blend together to help us appreciate the spirit of whisky.
July 4, 2015 – Chef David Bouley is one of America’s leading chefs, and it’s almost impossible to get reservations at his namesake restaurant in New York City’s TriBeCa neighborhood. Before opening the original Bouley in 1987, the Sorbonne-trained Connecticut native worked at some of Manhattan’s legendary restaurants and has a wall full of awards for both his culinary and writing prowess.
For Suntory’s New York City launch of the Hibiki Japanese Harmony blended whisky at a dinner on June 30, 2015, Chef Bouley and his colleague, Chef Isao Yamada, prepared a dinner featuring smoked salmon, Colorado Lamb, and other courses using the Hibiki as both an ingredient and a complementing drink. However, what may have been the most memorable dish of the evening wasn’t found on the menu…Chef Bouley and his team prepared ice cream using the Hibiki and organic prunes – just because they had some whisky left to work with.
After dinner, New York Daily News reporter Jeannette Settembre and WhiskyCast’s Mark Gillespie had a chance to talk with Chef Bouley about whisky, food, and that ice cream. Here’s the interview:
Chef Bouley owns his namesake restaurant in Manhattan, along with Brushstroke, the Bouley Test Kitchen, and the Bouley Botanical event space.