What? Grain hangover. When we saw "spent grain blini" on chef David Larson's menu for his dinner at the Beard House this month, we figured it was a typo. Surely he meant "spelt," an ancient cereal grain. Just as we were about to "correct" his mistake, we thought the better of it and gave Larson a quick phone call to double-check. Good thing. He is indeed using spent grain, which, he explained, is what remains after bourbon whiskey is distilled at Labrot & Graham, where he is chef-in-residence. "Labrot & Graham tries to use up all their product," Larson said. "Some becomes cattle feed, and some is made into flour--bread flour. The flour has a unique taste--very nutty. It's a combination of corn, rye, and barley. You can't use 100 percent spent grain. You need to mix it with a soft flour like Lily White." Last time we jump to conclusions.
When? April 8, David Larson, The Pampered Chef, Labrot & Graham Distillery