Bourbon Pursuit

208 - Top Chef of Bourbon with Chef Newman Miller

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If you're a fan of good bourbon, then you're likely a fan of good food too. Today's guest is the intersection of those two, combining a culinary background with his love for the south and, of course, bourbon. You may know Chef Newman Miller from his appearance on Top Chef season 16. He's also the Executive Chef and Owner of Star Hill Provisions at Maker's Mark and the Harrison Smith House in Bardstown. We talk about his culinary background, where he played a part in the creation of the McDonald's McGriddle and behind the scenes at Top Chef. His deep dive into bourbon was influenced by Drew Kulsveen of Willett. So if you're a wannabe chef or if you're an occasional TV dinner kind of person, this episode is going to have something for you.

Show Notes:

  • This week’s Above the Char with Fred Minnick talks about 4th of July.
  • What was Padma from Top Chef like in real life?
  • What was it like when you heard about being on Top Chef?
  • Why do you think they chose Kentucky for Top Chef?
  • What did the chefs think of being in smaller towns?
  • Was it challenging to cook for everyone?
  • What's a banana croquet?
  • How cool was it to have the chefs create versions of your dishes?
  • How hard is it to judge fellow chefs?
  •  Tell us about your relationship with Rob Samuels. Was there a pep talk before the show?
  • Were you relieved once it was over?
  • How did you get into food?
  • Did you approach Maker's about making food there?
  • Will some of the main food distributors come down to Maker's?
  • What are your biggest challenges?
  • How hard was it to convince the locals to try higher end food?
  • Talk about meeting Drew Kulsveen and how you got into the bourbon community.
  • Where did your passion for bourbon come from?
  • Besides Maker's, do you have a special bourbon that you love?
  • Tell us about your connection to the McGriddle.
  • Where does bourbon and food intersect for you?
  • Talk about Star Hill Provisions.
  • How do you see the future unfolding for the bourbon/tourism industry in Bardstown/Kentucky?
  • Why did you name the restaurant Harrison/Smith House?

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