| |
| | Kentucky Department of Tourism - Dining |
 | | Everyone knows about Kentucky Fried Chicken, developed by Colonel Harlan Sanders in the southeastern part of the state, and the Kentucky Hot Brown, a tasty combination of bread, turkey, bacon and pimento browned under a broiler and topped with Mornay sauce, originated in the kitchen of Louisville's Brown Hotel in 1923. |
 | | The former is a cucumber and cream cheese spread usually appearing on plates across the commonwealth during Derby weekend, and the latter is a rich stew of pork, veal, beef, lamb and chicken, along with vegetables and potatoes, which is simmered anywhere from five to 24 hours, also especially popular around Derby time. |
 | | The art of Southern cooking is at its best in Kentucky, particularly if you enjoy it at one of our historic inns: Boone Tavern in Berea, Beaumont Inn in Harrodsburg, Old Stone Inn in Simpsonville, Science Hill Inn in Shelbyville and the Trustees' House at Shaker Village of Pleasant Hill near Lexington. |
| www.kentuckytourism.com /thingstodo/dining.htm (387 words) |
|