Y ou can dig into pinto beans, spider cornbread, collard greens and fried fi sh from the Southern Shorelines or chow-chow, pickled beets, soup beans and fried potatoes in Daniel Boone Country . Savor salmon patties with cucumbers, tomatoes and onions bathed in Italian dressing in the Kentucky Appalachians or tomato pie, goetta and potato cakes in Northern Kentucky . Bourbon, Horses & History loves its Kentucky Bibb salad dressed in Benedictine, while Bluegrass, Horses, Bourbon & Boone cherishes its beer cheese. Bluegrass, Blues & Barbecue has the lock on burgoo and barbecue mutton, and Western Waterlands is all in for baked country ham. In Caves, Lakes & Corvettes , it’s all about pork chops and sweet corn – fried and cream-style. These are the foods that have been on our tables for ages – the dishes that taste like home and bring natives back to the Bluegrass with the very fi rst bite, no matter where they may be. And what does a state with a sweet tooth serve for dessert? Fried apple pie, apple stack cake, blackberry jam cake with caramel icing. Yes, please! Or transparent pie – that sugary-buttery confection that dates back to Kentucky’s frontier days. Maybe peach cobbler, fruit cobbler TRANSPARENT PIE topped with local ice cream, banana pudding and, this being Kentucky, bourbon biscuit pudding. While 2018 has been declared "The Year of Kentucky Food," it's only the beginning. No matter what region you visit, and when, you’ll savor culinary treasures that have been tempting the taste buds of Kentuckians for generations. Southern supper 18 1-800-225-8747 / 1-800-225-TRIP
Kentucky Official Visitor's Guide 2018 Kentucky Official Visitor's Guide 2018: Page 18
