BLUEGRASS, HORSES, BOURBON & BOONE The people of this region embody the area’s “days-gone-by” recipes that remind lucky tasters of time-honored traditions. REGIONAL FAVORITE 1 5 2 4 3 SIGNATURE MEAL 1. ALE 8 ONE: Since 1926, a small bottling company in Winchester has been cranking out a citrus and ginger fl avored soft drink called Ale-8-One. Originally named “A Late One,” the soda became popular among late-night revelers needing a boost. 2. BEER CHEESE: This combination of beer and usually sharp cheddar cheese – often spiked with garlic, dry mustard, horseradish and cayenne pepper – is enjoyed as a dip for chips or a spread on crackers. But don’t be surprised when you see some folks eating it by the spoonful. It’s that good. 3. LIMESTONE BIBB SALAD: The calcium in limestone-fi ltered water contributes to the strong bones of Kentucky’s Thoroughbred horses and the smooth taste of its bourbon. It also lends a distinct sweetness to limestone bibb lettuce topped with a tangy sorghum vinaigrette. 4. KENTUCKY BEEF & SPOON BREAD: Farm-raised Kentucky beef pairs perfectly with warm spoon bread. More custard-like than bread, this combination of cornmeal, eggs and milk is a true Southern original. It even has its own festival each September in Berea. 5. BOURBON CHOCOLATE CAKE: A tribute to Rebecca Ruth Candy, one of the South’s most famous makers of sweets, this decadent dessert blends chocolate and bourbon with glorious results. What’s not to love? Appetizer: Beer cheese Entrée: Kentucky beef Sides: Grits, spoon bread, limestone bibb salad with sorghum vinaigrette Dessert: Bourbon/ chocolate dessert Beverage: Ale-8-One/ Ale-8-One and bourbon LEARN MORE ABOUT THIS DISH kentuckytourism.com/food kentuckytourism.com 101
Kentucky Official Visitor's Guide 2018 Kentucky Official Visitor's Guide 2018: Page 101
