BOURBON, HORSES & HISTORY The food you eat can give you a sense of place. Nowhere is this more evident than in the Bourbon, Horses & History region of Kentucky. REGIONAL FAVORITE 1 5 3 2 4 SIGNATURE MEAL 1. OLD FASHIONED: There are many stories about this legendary drink, including claims that it was the fi rst mixed drink to be called a cocktail. Created in Louisville at the men-only Pendennis Club, it is a glass of good ol’ Kentucky bourbon muddled with sugar, bitters and an orange slice. 2. KENTUCKY BIBB SALAD: Bibb lettuce was fi rst grown in the Bluegrass State by an o cer in the War of 1812. Today, it stars in a unique salad topped with another Kentucky original – cucumber and cream cheese-fl avored Benedictine dressing. 3. THE HOT BROWN: Created in 1926 at the upscale Brown Hotel in downtown Louisville in one of those “make do with what you have" situations, this open-faced sandwich of turkey and bacon topped in creamy Mornay sauce is as decadent as it is iconic. 4. SUCCOTASH: Also a “use what you have on hand” creation, succotash brings the best of the garden to the table. That usually means fresh corn and lima beans, often spiked with tomatoes, red pepper and maybe even a little okra. 5. BOURBON BISCUIT PUDDING: The name speaks for itself. Similar to a traditional bread pudding, leftover biscuits are crumbled up and tossed with eggs, sugar, vanilla, butter, maybe a few raisins – and defi nitely a healthy splash of Kentucky bourbon. Appetizer: Kentucky bibb salad with Benedictine dressing Entrée: Hot brown Sides: Succotash Dessert: Bourbon biscuit pudding Beverage: Old-fashioned LEARN MORE ABOUT THIS DISH kentuckytourism.com/food kentuckytourism.com 67
Kentucky Official Visitor's Guide 2018 Kentucky Official Visitor's Guide 2018: Page 67
