od o F H OF FAME L AL Burgoo, Benedictine, Blue Mondays … and that famous Hot Brown entucky’s culinary headliners go well beyond bourbon balls and barbecue, and each has a fascinating story to tell about the people and places of the Bluegrass. By now, most know that one of Kentucky’s premier delicacies – the iconic, delightfully messy, yet oh-so-satisfying Hot Brown – was invented by a chef at the namesake Brown Hotel in Louisville back in the 1920s. K This open-faced wonder layering sliced turkey, tomatoes, creamy Mornay sauce and crisp bacon over thick-sliced toast was once reserved for late-night dining after dancing, but is now widely cherished as one of the state’s signature dishes to enjoy any time of the day. But burgoo ? Considered by some to be one of Kentucky’s best dishes, this slow-cooked, well-seasoned stew is typically made with whatever meats and vegetables are on hand. In Kentucky, that’s mutton – and burgoo takes center stage at many a social gathering here, including the Kentucky Derby. Speaking of mutton , it’s the barbecue maestro’s meat of choice in Western Kentucky, where it appears on menus at award-winning Owensboro mainstays Moonlite Bar-B-Q Inn and Old Hickory Bar-B-Que, among countless others. HOT BROWN Open-faced wonder layering sliced turkey, tomatoes, creamy Mornay sauce and bacon over thick-sliced toast. BURGOO A slow-cooked, well-seasoned stew considered by some to be one of Kentucky’s best dishes. MUTTON A local favorite, this is the barbecue maestro’s meat of choice in Western Kentucky, 14 1-800-225-8747 / 1-800-225-TRIP
Kentucky Official Visitor's Guide 2018 Kentucky Official Visitor's Guide 2018: Page 14
