Episode 65: Bourbon, food and barrel picks with Chef Ouita Michel

Chef Ouita Michel joins us at the 1-minute mark as Whiskey Weeks 2021 continues.

What’s harder? Running a kitchen, owning a restaurant or writing a book?You were a political science major, debate team member (second woman to win a national debate championship in 1986), how did you become a chef?Why did you decide to do a book and a cookbook now? How did “Just a Few Miles South” come together? Why did you decide to use recipes from your restaurants? What’s it like sharing your love of food with others?Did you ever believe you’d own multiple restaurants?How do you balance having restaurants that are different from each other (seafood, comfort food, bourbon bar, etc.)?Balancing everything and being able to run a restaurant during the pandemic What role does food play in everyday life? I feel like your restaurants have that neighborhood feel and also you want to be a good neighbor Beer, bourbon and wine play a role at your restaurants (Smithtown is located at West Sixth Brewery and The Thirsty Fox features fine bourbons), what role is that?Integrating those local beverages into recipes Creating a Bourbon Club and Wine Guild Going on your first bourbon barrel selection James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast, what’s that like?What’s next for you?What can folks expect with the book and where can they find it?

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