In the Beginning, there was Bourbon Just how important is bourbon to Kentucky’s culinary culture? From their earliest settlement years, local farmers crafted bourbon from pure limestone water and local grains. Each distiller had his own recipe for this bourbon, and each housewife had her own plan to use it in cooking and medical preparations. “A lady took pride in the quality of her food and always chose a local whiskey,” said historian Dixie Hibbs, whose books include Bardstown: Hospitality, History and Bourbon. “This was a bragging right, and it also supported her neighbor’s product.” And in Kentucky, there is plenty of product to support. From distilleries on the Kentucky Bourbon Trail ® and the restaurants and bars on Louisville’s Urban Bourbon Trail , to the countless distilleries and micro-distilleries across the state, it’s hard to drive too far in any one direction without happening upon one. Stopping for a sip and a sample is the only neighborly thing to do. Not surprisingly, bourbon shows up in drinks and desserts for three of the state’s nine featured regional meals. But it isn’t Kentucky’s only signature beverage. Ale-8-One , the only soft drink invented in the state that’s still in existence, was handcrafted in 1926 in Winchester. Southern social Sanders Café and Museum in Corbin. This is where the magic began, with the colonel’s journey narrated at the museum adjacent to the restaurant he operated from 1940 to 1956 – from early menus to Sanders’ cooking innovations, not the least of which is developing the world’s most famous 11 herbs and spices. Sanders also left his mark in Shelbyville, where he and his wife, Claudia, opened the Claudia Sanders Dinner House in 1968, at that time called The Colonel’s Lady. The couple’s portrait still hangs on the wall of this restaurant, a tribute by Thomas and Cherry Settles who eventually bought the business from the colonel. Cherry had been a national sales hostess for KFC and Col. Sanders gave her away at her wedding. Today, this family-style restaurant, serving “old-time cooking” remains famous for its fried chicken, but equally beloved among diners are the homemade yeast rolls. “The proprietary blend created with a secret recipe is fl avored with real ginger and citrus,” said marketing manager DeAnne Elmore. “It was originally marketed as something women and children could enjoy during Prohibition. Later it became the original bourbon mixer in line with Kentucky’s rich history.” That marriage made in heaven is still sipped and celebrated today. It’s a classic story of the past meeting the present – with delicious results. To learn more about the nine regional meals featured as part of “The Year of Kentucky Food,” please see the regional sections in this guide beginning on page 42. kentuckytourism.com/food Kentucky bourbon kentuckytourism.com 21
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