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    Famous Kentucky Flavors
    Famous Kentucky Flavors
    Famous Kentucky Flavors
    Ebook111 pages52 minutes

    Famous Kentucky Flavors

    By Cameron M. Ludwick, Blair Thomas Hess and Elliot Hess

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    About this ebook

    “With this fun book, your stomach and imagination take a road trip through some classic and iconic Kentucky foods” with the authors of The State of Bourbon (Maggie Green, author of The Kentucky Fresh Cookbook).

    There’s nothing worse than pulling off the road for a tasty bite and being confronted with an unappetizing meal instead. Veteran road trippers and Kentucky natives Cameron Ludwick and Blair Thomas Hess are on a mission to help you ditch the dives. They have traveled the state and mapped out the best local foods, festivals, and flavors. From their trek to the Beer Cheese Festival in Winchester to the Hot Brown Hop in Louisville, these gals know the best places to eat and want to take you along for the ride in Famous Kentucky Flavors. Along the way, you’ll visit all the classics and will also be introduced to some more unusual fare, including lamb fries, Benedictine spread, and barbecued mutton.

    Plan your own lip-smacking road trip from bourbon balls to burgoo with Famous Kentucky Flavors.

    “Cameron Ludwick and Blair Thomas Hess have provided the perfect primer for the gastronomic wealth of the Commonwealth. Their book is a must read for anyone interested in Kentucky food and beverage tourism.” —Albert W. A. Schmid, author of The Kentucky Bourbon Cookbook
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateMar 1, 2019
    ISBN9780253039279
    Famous Kentucky Flavors
    Author

    Cameron M. Ludwick

    Cameron Ludwick is a bookworm, trivia nerd and former band geek who still relies on the survival skills she learned at Girl Scout camp to cope with nature. She is a graduate of the University of Kentucky and lives in Central Kentucky. She spends time with Blair traveling the state for uncovering its best kept secrets. Blair Thomas Hess is an avid antique collector and chronic hobbyist who stores sweaters and shoes in her oven and once won a sack-the-pig contest at the Trigg County Country Ham Festival. She is a graduate of the University of Kentucky and lives in Central Kentucky. She spends time with Cameron traveling the state for uncovering its best kept secrets.

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      Book preview

      Famous Kentucky Flavors - Cameron M. Ludwick

      Introduction

      President Abraham Lincoln once said, Food is essential to life, therefore make it good. Or perhaps that was one of our grandmothers who said that. Come to think of it, Kentucky’s great Honest Abe was probably too busy changing the course of history to comment on good food, but we have no doubt that he was an appreciator of a home-cooked Kentucky meal. We can say this with confidence because food is a place of common ground—it’s a universal experience that all creatures on the planet share in. Our friend Abe would appreciate that.

      In Kentucky, there is a rich culinary history of meals shared and recipes cooked from a wide variety of backgrounds brought in by the settlers who forged through the Cumberland Gap and established the communities we inhabit today. Our food is as unique and diverse as our people, and from our beer-infused cheese and fried chicken to our spoonbread and candy made with bourbon, we Kentuckians know a thing or two about good eatin’.

      Just ask our grandmothers. They’ll meet you at the door with a one-armed hug and a Didge-eat-jet? (That’s Have you eaten within the hour? for you nonnatives.) And no matter your collective answers, there’s a plate warming in the oven for all y’all.

      As kids, we just assumed our grandmothers invented those cheese omelets or bowls of oatmeal with grape jelly piled on top. And while our childhood innocence may have given the grannies more credit than they deserved, the Bluegrass State is, in fact, full of notable chefs and accidental kitchen geniuses who have invented—or at least have secured the bragging rights for inventing—some pretty famous culinary delights.

      Ever enjoyed a salad of Bibb lettuce? Well, then you can thank lawyer and amateur horticulturist John B. Bibb of Frankfort, Kentucky, who developed the variety of butterhead lettuce in the 1860s. Sometimes called a limestone lettuce, when it is grown in alkaline, limestone-derived soils, Kentucky’s Bibb lettuce is particularly sweet, which led to its popularity. The heirloom lettuce variety achieved national recognition in the 1920s and was served at upscale restaurants around the country. Bibb lettuce has seen a recent surge in popularity because it grows well in hydroponics and aquaponics systems, which use fish and water but no soil to grow vegetables.

      Impressed? We haven’t even gotten to the main course.

      For you carnivores who’d prefer a cheeseburger, Kentucky is here for you, too. Adding cheese to your beef and bun combo became popular in the 1930s, and here in Kentucky, every good citizen and burger enthusiast knows that the cheeseburger was invented at Kaelin’s Restaurant in Louisville. Carl Kaelin and his wife, Margaret, opened their restaurant on Newburg Road in 1934 and shortly after tossed a slice of cheese (the American variety, despite Carl’s Swiss ancestry) on a beef patty creating a truly American culinary staple.

      While others have certainly claimed the cheeseburger—we’re looking at you, Humpty Dumpty Drive-In in Denver, Colorado—Kentuckians trust Irma Kaelin Raque, Carl and Margaret’s daughter, who began helping her mother take hamburger (and cheeseburger) orders as a three-year-old. The way Irma tells it, her mother was cooking burgers one day when her father casually suggested putting cheese on them. He promptly finished three of them in one sitting. And while the original restaurant closed in 2009, plans to reopen and serve the iconic cheeseburger are in the works.

      We’re getting full already, so don’t even get us started on our mint juleps. History may tell you that similar drinks were popular in the American colonies, but the cocktail as we know it today was invented—or at least perfected—at the famous Churchill Downs, home of the Kentucky Derby. Meriwether Lewis Clark Jr. (if that name sounds familiar, it’s because he is the grandson of William Clark of the Lewis and Clark expedition fame) built Churchill and inaugurated the very first Kentucky Derby in 1875. Back then, julep cups were often used as prizes for races won, so it only made sense that good Kentuckians would take their bourbon not just with but in their trophy.

      The delightful concoction of bourbon (also invented in Kentucky, so you can trust that we’re good at this particular mixology), sugar, water, shaved ice, and fresh mint is a Kentucky staple year-round, though only at the Derby will you see 127,000 of them consumed in one weekend. If you’re indulging, might we suggest using Old Forester, as they do at Churchill Downs, and spearmint. Believe it or not, there is actually a cultivar of spearmint called Kentucky Colonel. Cross our

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