The season is upon us, friends!  It is a flurry of presents and wrapping paper, baking and menu planning and the breathless anticipation of family and friends arriving for visits, meals, and cocktail parties.  Planning plays such an important part to keep you out of the kitchen and with your people.  Here are JBE's suggestion for a fool proof gathering every time! 

Plan Ahead

Have the menu and shopping taken care of as early as possible.  This will help keep it low key on the day of the event.  We all know the dreaded fourth-time-I've-been-to-the-store run.  Keeping an organized list of ingredients you will need as you menu plan will help the day run smoothly.

Batch Cocktails

A specialty cocktail is a great way to make any event shine a little brighter.  Choosing a cocktail that can be made in batches is even better and keeps you from continually having to mix drinks all night.  We recommend the Mulled Wine recipe below for something warm and wonderful (and easy on the alcohol for those that are driving). 

Mulled Wine 

1 Bottle Red Wine (Merlot or Zinfandel recommended)

1/2 Cup Sugar or Simple Syrup

1 Orange, sliced in rounds

1 Lemon, sliced in rounds

1 1/2 cups water

1 large tea ball of mulling spices *

Place all ingredients in a crock pot on low heat.  If you are in a hurry, turn to high and then turn down just before it starts to simmer.  As the evening goes, if it starts to get stronger, feel free to add hot water 1/4 cup at a time to the pot.  The tea ball is the quickest and easiest way to add the mulling spices.  They could also be wrapped in cheesecloth.

*Mulling spices are cinnamon, cloves, allspice, and orange peel.  These can be bought pre-mixed or you can make your own.

Low Maintenance Menus

If you are serving dinner, braised meats are a great way to cut down on your kitchen time and make the house smell amazing throughout the day.   Slow and low for roasts and ribs makes for fall-off-the-bone goodness for higher fat cuts of meat.  If you are serving hors d'oeuvres, finding as many do-ahead recipes as possible will help keep the last minute push to a minimum.  Regardless of your menu, think about each recipe and the time it will require for the day of the event.

Consider Hiring Help for the Evening

If you have a labor intensive meal planned with lots of guests, it might be worth it to consider hiring out some things.  Sometimes you just can't bear the thought of loading one more old fashioned glass into the dishwasher at midnight after everyone is gone.  Dish rental is super affordable and will prevent you from having to do dishes at the end of the evening.  

Also consider hiring a caterer for one or more dishes for the meal.  Even if they only do one dish, they will have staff available for hire for the evening to help keep the food stocked and the dishes cleared.  I find that guests also love to be utilized as extra hands.  Thinking about what specific things you will need help with will make the evening run smoothly and guests will love helping make the magic happen.

If you decide that it's all just too much, JBE is thrilled to come and help you plan your perfect event.  We can handle everything and allow you to enjoy your guests to the fullest.  Contact us for more information.

  Relax and Enjoy Your Guests

At the heart of it all, the evening should be about spending time with those that you love.  Even if the casserole is overdone and the turkey is underdone, laughter and community (and good wine) make up for a multitude of sins.  Being with your guests is the most important factor in the event equation.  Grab a glass of something good and jingle those bells, friends!  

We want to wish each and every one of you a blessed holiday season filled with love and laughter.  We hope that you are able to connect with friends and family, both near and far, and that you are all able to have some time to simply enjoy one another amidst the chaos.  We look forward to being with you in the New Year and lots of exciting new adventures to announce in the coming weeks!  

The entirety of Jennifer Brian Events has always been about building relationships.  While the success of our events is certainly about meticulous planning, when the big day arrives, it isn't necessarily about having someone driving, but about having everyone going in the same direction.  I have the amazing fortune to be surrounded with professionals that are passionate, professional, and true experts in their respective fields. They constantly push my own creative boundaries and truly help make my vision more with all of them a part of the team.  

Some of those professional relationships are more than 20 years old. They become more like friends and family at that point.  It makes working events with them like a homecoming.  My appreciation and admiration for their talent sometimes lead to dinner at my house for a heartfelt thanks. 

This particular evening was a casual summer dinner for a chef friend of mine.  I have a few treasured friends that are chefs and I love to cook for them.  I have friends that look at me like I have grown two heads when I tell them I am cooking for a chef.  

"But, but, but you're COOKING?  For CHEF?  Aren't you scared to cook for a chef?"  The answer is always a resounding, "Absolutely not!" 

Cooking is, and always will be, a language of love for me.  It is the physical manifestation of appreciation, nurturing, personal history, culture, communion, and community.  Chefs are professionals at that.  They cook sometimes 7 days a week, hundreds and hundreds of plates a service.  To have someone plan a menu with thought for only them, to insist that they sit and be served while good wine is poured is just a home run.  I could serve scrambled eggs and toast and they would be so appreciative that they haven't had to plan/prep/and cook it.  They are my easiest guests.  Every time.

The planning and execution of any special meal is my happy place.  I could menu plan for relaxation the way some folks work a crossword puzzle- and often do.  It can be as involved, or simple as you like.  My event began the week before with perusing cookbooks and pulling potential dishes.  I decided on a simple summer menu that could be done as much in advance as possible.  

Simple Summer Menu

Summer Salad with Watermelon, Local Heirloom Tomatoes, Basil, Basil Vinaigrette

Grilled Local Sirloin with Chimichurri Marinade, Vidalia Onion Gratin

Oven Roasted Local Peaches, Vanilla Ice Cream, Bourbon Caramel Sauce  

A good bar is essential to any gathering at our house and it was set for bourbon cocktails and beer and wine.  Setting it up for self serve is a sure way to have guests involved and relaxed.  We ate and drank and visited on the porch long into the night and it was a pretty fantastic (and long overdue) evening all around.  

Here is the foolproof plan for your own special meal:

~Plan ahead~

As much of the planning you can do ahead makes for an easy event the day of.  Organization is your friend.

~Simplify Your Menu~

Summer is the best time for gorgeous local food.  Use as much of it as you can and let the food show itself.  Complicated sauces and reductions are great for the winter when you need something to help the sad veggies along.  Let the summer food showcase itself.

~Do Ahead as Much as Possible~

Prep as much a you can before guests arrive.  Ideally proteins should just be fired at the last minute.  Everything else that can be made ahead should be.  No one wants to be scrambling when it's time to sit and have a cocktail and visit.

~Set a Pretty Table~

Pretty tables make any event special.  Cut some greenery out of the yard, pull out some candles and pour some wine in your best glasses.  It will help dress up anything.

~Relax and Enjoy~

No one is worried if you aren't.  Side dish taking longer than you thought?  No worries.  They are there for the company.  Employ your guests as you need to for your casual affairs to pour water in glasses or fill bread baskets.  I have found they are glad to help and feel more invested when they are assisting.  Enjoying your guests is an essential part of any successful event.  Make the most of your time together.

Want to host your own event?  Let JBE help take the stress out of the evening for you. Contact us for more information.

There is something sublime about a slushy beverage.  I have spent some serious kitchen time concocting everything I can think of to freeze and scoop into a cocktail glass.  With warmer weather upon us, it is time to pull out the ice cold glasses once again and stock your freezer with the adult version of a popsicle.  After some serious taste testing and menu crafting, these are our favorites at JBE.  Two of the three call for prosecco to top them.  Feel free to use club soda or ginger ale as a less boozy replacement.  Also slushes tend to melt quickly.  We have been known to add ice cubes to the glass first to keep the beverages as frosty as possible for as long as possible.  Feel free to experiment with your own versions.

The Blueberry Fizz

1 lb blueberries

1/4-1/3 cup maple syrup (according to taste)

1/4 cup fresh lemon juice

zest from 1 lemon

1 cup vodka

Prosecco

In a food processor, process the blueberries and lemon juice until they are very smooth.  Strain liquid through a fine mesh strainer into a 2 quart plastic container with a lid.  Be sure to press on blueberry solids to extract all liquid.  Add lemon zest, maple syrup and vodka to strained juice.  Stir to combine.  Freeze until solid (approx 4-5 hours).  Scoop approximately 1/3 cup of blueberry ice into champagne glass.  Top with prosecco and stir.  Garnish with whole blueberries and a lemon twist.

Cucumber Mint Tequila Slush

3 large cucumbers, peeled, seeded, roughly chopped
Juice from 5 limes, zest from 2 of them
2 Tbs fresh mint, minced
3/4 cup honey syrup*
1.5 cups Tequila

Place cucumbers, lime juice, & zest into a food processor.  Process until smooth (this may need to be done in batches).  Press puree through a fine mesh strainer, catching juice in a 2 quart plastic container with a lid.  Be sure to press on solids to extract all juice.  Add honey syrup and tequila and stir.  Freeze.  Scoop into glasses.  Garnish with mint.

*Honey syrup can be made by mixing 1/2 cup honey with 1 cup boiling water.

Bourbon Slush

4 cups brewed tea
12 ounce can frozen lemonade, thawed
6 ounce can frozen orange juice, thawed
3 cups Kentucky Bourbon
5.5 cups water
Prosecco



Mix all ingredients except prosecco and freeze in a plastic container. Fill glass ½ way with ice. Scoop frozen slush into glass and top with prosecco.  Garnish with mint.

Let us know your favorite slush recipes! Cheers! 

Jennifer Brian Events is thrilled to offer private, in-home bourbon tastings.  Want to expand your knowledge of bourbon and taste some amazing things in the process?  Interested in spicing up your holiday party or gathering?  Let our Executive Bourbon Stewards guide you through all of the ins and outs of what makes bourbon so special.  From beginners to experts, we will make the evening an unforgettable experience.  

Already know what you like?  Our hard-to-find and rare bourbon tastings are sure to make your event the highlight of the season.  Contact us today and let us show you what we love about Bourbon. 

We celebrated the scary with an appropriately terrifying bar for Halloween and a delicious new fall cocktail, The Root of All Evil, courtesy of thewhiskeyscout and Ben Carpenter.  Check them out for all of the lovely recipe details.  And be prepared to make them all night long.

The hosts for this Halloween spectacular live on THE HALLOWEEN STREET in Louisville.  Their house theme is all things Voodoo and Bayou.  From witches around cauldrons to frogs and toads and snakes adorning the railings and fence, we needed to carry the theme throughout the house.  What better way than with a potion and poison bar?

Skull bourbon bottle courtesy of Steven G Cheek Ceramics

Antique apothecary jars courtesy of Crescent Hill Trading Co.

Dry ice smoked and fell throughout the evening in cold fog curtains and the sound of the ice "boiling" added to the effect. 

We made batch after batch of the cocktail and it was the perfect balance of bourbon and fall spice while we watched the thousands of trick or treaters line the street.  We can safely say even though the costumes are put away for another year, that cocktail isn't going anywhere for some time.  Cheers to autumn, friends!  

Every year when September rolls around, casks of aged, amber deliciousness are emptied, bottled and released to the eagerly awaiting public.  Bourbon Heritage month isn't just a name, it's a culture (damn near religion) here in the great state of Kentucky.   We spend the entire month visiting all of the area liquor stores, chatting up our favorite proprietors about what lovely bottles are coming in and what it will cost us to get our hands on the most coveted bottles.  

WHAT SHOULD I BE DRINKING?

Granted, Pappy VanWinkle is the holy grail of bourbon, but accessibility is much of the game this month and, quite frankly, there are so many delicious bottles for much less money.  If you will only have one bottle of bourbon on your bar for the rest of time, that 20 year old would be the one.  But if you want some variety and would like a few bottles on the bar, leave the Pappy to the winds of fate and experiment with all of the great bottles coming out every year that are much more accessible.

Knowing what you like in a whiskey will guide your purchases.  Like your bourbon hotter on the front end?  Like a longer finish?  Living for the vanilla-caramel-butterscotch flavor?  Like a leather or tobacco nose to it?  Taste as often and as many as you can until you know what you love.  Bourbon bars are a great way to do that.  Our local bourbon bar scene is an ideal place to have a flight and experiment.  Or call on us at JBE to come and do some in home tasting parties.  We recommend staying within a budget while you figure out what needs permanent places on your bar.  There are dozens of delicious bourbons for well under $60 a bottle.  Don't be afraid to experiment with the less expensive bottles.  If they aren't fit to drink neat, you have a new well bourbon for mixing cocktails. 

Here are our favorite special releases so far this month at JBE.  

OLD FORESTER BIRTHDAY BOURBON

Each year on September 2nd, in honor of their founder George Garvin Brown’s birthday, Old Forester releases a limited-edition, 12-year old vintage-dated expression.   It was the third release of this special bourbon and it has proven to be a home run each and every year of its release.  Beautiful nose of tobacco and oak, a sweet vanilla flavor, and a dry, nutty finish.  This is certainly one of our top picks of the month.   

MICHTER'S TOASTED BARREL FINISH BOURBON

This bourbon is made by taking Michter’s US 1 Kentucky Straight Bourbon and then aging it for an additional period in a second custom made barrel. This second barrel is assembled from 18-month air dried wood and then toasted but not charred.  The result is a bourbon with depth and complexity to it.  Front end of cinnamon and candied fruit with a finish that is all sweetness with vanilla, caramel and even some toasted marshmallow.  A delicious first release of this bourbon.  We hope it is added to their lineup for a yearly release.

W.L. WELLER 12 YR SPECIAL RESERVE

We are big fans of Buffalo Trace Distillery here at JBE.  I haven't had one single bourbon that they produce (and their are quite a few) that I don't love.  The Weller line is no exception.  This bourbon uses wheat instead of Rye in it's mash and the result is a smooth, sultry whiskey.  This bourbon has a sweet vanilla front end with butterscotch and some smoke on the tongue.  It finishes with caramel and honeysuckle.  Don't even hesitate on anything Weller.  

Old Forester 1897

100 Proof

While this is the second Old Fo on the list, this bourbon was a big surprise for me this season and it has grown on me the more I drink it.  This 100 proof is the second release in the Old Forester Whiskey Row Series specially crafted to honor the U.S. Bottled-in-Bond Act of 1897. After the U.S. Bottled-in-Bond Act of 1897 to be labeled as Bottled in Bond, whisky must be the product of one distillation season, one distiller and from one distillery. This bourbon has lots of front end heat with a long butterscotch finish.  It is one of the biggest bourbons on the list and if you like a big bourbon this is certainly one for your collection.

  We love so many things about bourbon.  It is a marriage of personal taste, tradition, history, and the craft of the best master distillers in the business.  It is a great adventure to begin and a wonderful tradition to continue if you are already a fan.

Want some help navigating the world of bourbon?  Contact us and let us help you host a tasting of your own.

La Samanna Beach, St. Maarten, West Indies

The differences between being a tourist and a traveller are nuanced.  We have found a big deciding factor in that is in the planning of a vacation.  Whether it is multiple weeks on the beach, travelling to another continent to sightsee, a weekend away with the girls, or a romantic getaway for two, having some details in place for your getaway sets up the trip for huge success rather than leaving it all to chance.

The planning can become challenging if you don't know what to see or where the best places are to eat or even which hotels offer the best packages for your interests.  It becomes even more challenging if you truly want to experience a place and have no idea where to start.  This is when it is great to have a travel ally; someone who knows the ins and outs of the city and can help you navigate the perfect vacation for you.   More than simply a travel agent, we are curators of experiences and want our clients not to just see the sights, but truly experience the best of all that the local culture of a place has to offer.

Everyone's perfect vacation is different and we are committed to helping you find out what makes your trip exactly right for you.  From action packed sailing vacations, to Derby week packages that include backside access, fantastic parties, and millionaire row seats, to spa weekend getaways that indulge and pamper, to a fall festival weekend with amazing food, distillery tours, and rare bourbons, to art filled mountain vacations, we will plan every detail for you so that all you need to do is show up and be whisked away to the vacation of a lifetime.

Backside in the Horse Barns at Churchill Downs, Louisville, KY

The Barn restaurant at Blackberry Farms, Great Smoky Mountains, TN

Churchill Downs, Louisville, KY

The Paddock, Churchill Downs, Louisville, KY

The Bascom Art Center, Highlands, NC

West Baden Hotel and Spa, French Lick, IN 

Stone walls on the way to Frankfort, KY

The Bourbon Festival, Bardstown, KY

Let us help plan your next getaway and you will wonder how you ever managed to simply be a tourist when there is so much more to experience as a traveller.  

Ah, bourbon, that sublime nectar of the gods.  We at JBE love bourbon any way you want to serve it.  But for Derby week?  We need a bourbon cocktail recipe that can be made ahead and serve a house full of guests.  Punch is making a big comeback in the cocktail and entertaining world for this very reason.  Dump all of the ingredients in a big bowl and the mixing is finished!  This bourbon punch is sure to be on your list of favorites!

Bourbon Punch

by Jennifer Brian Cheek

2 cups Bourbon

1/3 cup Ruby Port

1/3 cup Cointreau

1 3/4 cups Sherry

1 1/4 cups fresh lemon juice

3 bottles sparkling wine, cava, or prosecco

1/2 cup simple syrup

Orange and lemon slices for garnish

Into a freezer safe, lidded container, pour one bottle of sparkling wine.  Add orange and lemon slices and freeze for at least 24 hours or until solid.  To assemble the punch, in a large punch bowl, add all ingredients and stir.  Turn out frozen sparkling wine ice block into the bowl to keep punch chilled.

More Derby Week fun is coming up in our next post!  Stay tuned for our Oak's Day festivities that include a great brunch and backside track access!