Good food is often better when served with an adult beverage, but you can also incorporate alcohol directly into your cooking, taking advantage of great flavors to give your dishes that extra edge! For this episode, Chef Kymberly Wilbon is joined by BlueStar’s VP of Marketing Mark Fraker. They are making beer-steamed shrimp (with a spicy cocktail and milder mustard sauce), and no-bake bourbon balls. Sit back, have a drink and enjoy!
Get the recipes at www.bluestarinc.com/cooking. *PLEASE NOTE: Gift cards are no longer available for this episode*