Perfect Pairings

Celebrity chef and bourbon enthusiast Edward Lee shares his tips for amplifying your holiday meals with whiskey.

- by ANNA ARCHIBALD

THE HOLIDAY SEASON is all about treating yourself and loved ones to decadent food and drinks. This year, instead of relying on the traditional (and expected) wine, elevate your festivities with whiskey. It's a lot easier and more effective than you might expect.

"Any context you pair wine with food, you can pair whiskey with food," says Edward Lee, award-winning chef and owner of Louisville's 610 Magnolia (among other acclaimed restaurants). He knows this well as the author of Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 Recipes. Whiskey, he says, works particularly well with hearty fare, including decadent desserts, slow-roasted or grilled meats, rich potato dishes, and anything smothered in gravy or fragrant with spices. "Whiskey has the structure and flavor to hold up to that."