EXPERIENCE THE KENTUCKY CULINARY TRAIL WITH Hot Brown In 1926, Chef Fred Schmidt at Louisville’s Brown Hotel created a savory, creamy, hot, open-faced turkey sandwich intended to recharge the energies of the hotel’s nightly dinner-dance patrons. Mint Julep Blue Monday The o cial drink of Churchill Downs, this Bourbon-based libation is a Kentucky ritual on Derby Day. Ruth Hunt Candies lures thousands of fans with its Blue Monday, a chocolate-coated slice of pulled, meltaway vanilla cream candy, honoring a traveling minister who needed a little sweet each week to help him through his “Blue Monday.” Burgoo Popular at Keeneland Race Track in Lexington, burgoo has been a Kentucky staple since the mid-1800s. With no fi xed recipe, hunters made it from what was available. Ale-8-One Bar-B-Q Kentucky is known for its distinctive style of barbecue. Chicken, pork or mutton is commonly slow-roasted over a pit of coal or pile of hickory wood, resulting in a smoky, tender, fl avorful treat all along the Kentucky BBQ Trail. Hot Blue Monday Mint Julep Launched in 1926 by G. L. Wainscott, Ale-8-One is a regional ginger and citrus-fl avored soft drink described as a ginger pop with a “kick”--and is a closely guarded family secret. Brown Country Ham Burgoo Ale-8-One Kentucky country ham is legendary: an exquisite dry-cured artisanal meat. Settlers brought their fam-ilies’ secret recipes (called cures) and handed them down from generation to generation, many recipes tracing back to the 1700s. Most “cures” consist of lots of salt, some sugar, and other spices. Bar-B-Q Country Ham Bourbon Spoon Bread KFC Moonshine For over 200 years, in-dependent Kentuckians have made and sold their own alcohol -before, during and after Prohibi-tion. Called moonshine, it is unaged, high-proof, corn-based, distilled whiskey. Moonshine Bourbon Perfected by generations of Kentuckians, Bourbon is a part of our history and heritage and is known as “America’s O cial Native Spirit.” Ninety-fi ve percent of the world’s corn-based, amber nectar is distilled, aged and bottled right here in Kentucky’s Bourbon Country. Spoon Bread Connected to Berea College’s historic Boone Tavern restaurant, mid-20th century Tavern manager Richard Hougen began the practice continuing today. All Tavern guests are o ered a delicious scoop of this crusty gold spoon bread scooped straight from the baking dish, served with fresh butter before the rest of the meal begins. Kentucky Fried Chicken KFC was founded during the Great Depression by Colo-nel Harland Sanders in his roadside restaurant in Corbin. Larger portions of this pressure-fried chicken are served in the iconic cardboard “bucket,” seasoned with Sanders’ secret recipe of 11 herbs and spices -its “Finger Lickin’ Good.” TOURS 859.252.5744 tours@bluegrasstours.com CHARTERS 859.233.2152 charter1@bluegrasstours.com WWW.BLUEGRASSTOURS.COM Our best rates, free nights, perks and partner offers at over 1,100 hotels myhellorewards.com ©2018 RLHC. All Rights Reserved 4 1-800-225-8747 / 1-800-225-TRIP 18KYG_02-08_TOC.indd 4 11/16/2017 10:47:45 PM
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