Glazed salmon, courtesy of John Carlson of Latitude 41.

Ingredients 7oz Salmon fillet/skin on 4oz Watershed Bourbon 2oz Ohio maple syrup 2 squeezed limes 1 Butternut squash peeled diced into 1 inch pieces 1 small onion fine dice 2 cloves of garlic peeled and minced 16oz Arborio rice/risotto 4 oz Chardonnay 4oz butter 2oz olive oil 32oz warmed chicken or veg stock 4 bunches Brocollini Pumpkin spice, to taste Pecorino or Parm, to taste Method

Cook squash until still firm but almost done in liquid. Cool and reseve for risotto.

For risotto: Place butter and oil in pan and melt add garlic/onion and sweat. Then add rice and toast until rice starts to smell and look slightly nutty but not brown.

Add white wine until almost all liquid has evaporated then add stock in three equal parts stirring constantly. It is important that the rice absorb a third of the liquid each time until it reaches a creamy but not sticky al dente state.

Add squash and pumkin spice to taste season with salt pepper and grated parm if prefered. Keep warm.

Season fish with salt & pepper and olive oil. Depending on time of year you can either grill or pan roast salmon.

Either way Non skin side should get seared or grilled first then flip over to skin side. If on grill cook until skin is slightly opaque but firm.

In a pan flip fish on skin side for 1 minute then place in oven at 350 for 8 minutes then remove.

Combine bourbon, lime juice and maple syrup and slowly warm on stove. Blanch then sautee brocolini in oil and season.

Place risotto on plate then arrange salmon on risotto. Note skin should have slid off fish. Place brocollini on plate then top salmon with Watershed syrup.