Kentucky

Taste of Kentucky...

Kentucky's cuisine is similar to traditional southern cooking, although in some areas of the state it can blend Southern and Midwestern. Kentucky has invented several dishes; most notably the Kentucky Hot Brown and beer cheese. The Hot Brown was developed at the Brown Hotel in Louisville. The dish is usually layered in this order: toasted bread, turkey, bacon, tomatoes and topped with mornay sauce. Beer cheese is a cheese spread that originated in Central Kentucky near Winchester. While there are conflicting stories on where beer cheese originated, Johnny Allman's, a restaurant on the Kentucky River (present-day site of Hall's on the River) is generally credited with inventing the dip. Colonel Harland Sanders began Kentucky Fried Chicken in Corbin. Today, visitors can see where the restaurant got its start. Barbecue is popular throughout Kentucky, but unlike some other parts of the country, Kentucky doesn't lay claim to any particular style. Kentucky BBQ is historically derived from North Carolina styles, though it uses many more varieties of meat than traditional Carolina BBQ, and influences from Kansas City, Texas, and Tennessee can be seen. Barbecue in the area around Owensboro and Henderson is especially distinctive for its emphasis on mutton. As is typical in the South, barbecue refers to slow cooked and/or smoked meat; cooking outside on a grill is instead a "cookout" or "grilling out." Burgoo is a type of stew that you'll often run into.