Food Fight: Part Two

In this epic edition of Food Fight, it’s a battle of the booze, wherein our contenders serve up a one-two punch of food and drink using a five-category flavor wheel for a proper tasting of the secret ingredient. Each pairing incorporates palate-pleasing notes of grain, wood, sweet aromatics, spice, and fruit/florals that make our taste buds want to sing karaoke and make inappropriate phone calls. Without further ado, the secret ingredient for FLL issue 42 is Woodford Reserve bourbon.


605 Granite Run Drive, Lancaster, 17601
717.208.6623 |

Chef Frank C. Brown, Jr. hits notes of spice and sweet aromatics with his smokysweet Café à la Mocha Seared Scallops that are dipped in Hershey’s chocolate, seared in brown butter and a Woodford Reserve chipotle sauce, and topped with crushed almonds, finely ground coffee, and a drizzling of that delectable sauce. Bar manager Julien Clement finds inspiration for his summery bourbon cocktail, the Esmeralda, in the wood notes of almond and hazelnut liqueurs. The drink compliments the smokiness of the seafood dish with fruit notes of orange, and a dash
of Angostura bitters.


28-30 East King Street, Lancaster, 17602
717.393.4000 |

Chef Joe Finerty treats us to a rich, savory, bourbony dish of epic proportions. Tender slices of herb-marinated lamb tenderloin rest on an aged parmesan and rosemary polenta cake topped with bourbon-sautéed bell peppers and zucchini, crispy flash fried kale, and a luxurious cranberry bourbon demi-glace. Bar manager Kyle McLaughlin mixes a delightfully boozy Irish Peach made with Woodford Reserve, Port wine, Champagne, peach puree, lemon
juice, and house made tea bitters garnished with lemon peel and mint. Together, the dish and the drink hit heavy fruit, spice and herbal notes.


488 Royer Drive, #101, Lancaster, 17601
717.397.2790 |

Chef Kyle Lucas pulls double duty and mixes a Gibraltar Motini of Woodford, ginger beer, and Aperol with a garnish of cherry and orange. The cocktail offers earthy notes of fruit and spice that pair harmoniously with his sweet and savory dish of Woodford and vanilla braised pork belly. A gorgeous, crispy crust is seared onto the tender tower of pork that sits atop a brown butter cream puree with house preserved turnip and carrot, watercress, charred leek marmalade, pork skin gremolata, and a spring legume salad of peas, flageolet, and cannellini.


Stay tuned for more competitors, dishes, and the winners of this food fight of epic proportions!