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Kentucky

The Bluegrass State marks the transitional space between the South and the Midwest. It sits above Tennessee, below Indiana and Ohio, and just west of the Virginias. The discovery in 1750 of the Cumberland Gap through the Appalachian Mountains opened up Kentucky to settlement. Hardy souls followed such trail-blazing pioneers as Daniel Boone along the Wilderness Road. Wheat was a bust in Kentucky, but corn grew relatively well. It was a critical food for both farmer and livestock. Plus, corn could be fermented into whiskey. Created by a Kentucky Baptist minister, bourbon is the only booze born in the United States. Though pork is king in Southern barbecue, western Kentucky stands out for its mutton barbecues – standard procedure at church events for more than 150 years. A couple of Louisville inventions deserve special notice, as well. Henry Bain sauce, named after its inventor, the head waiter at Louisville's Pendennis Club, is a sweet, tangy, spicy concoction best served with wild game or beef tenderloin. And the Hot Brown sandwich was created by the chef of the Brown Hotel. It’s an open-faced sandwich topped with turkey, tomato, bacon, and cheese sauce.

	Featured Cook Viki Kaestner Cooking Level: Expert Living In: Crestwood, Kentucky, USA
About me: I grew up in Louisville, KY. My father was a 3rd generation musician and I followed in his footsteps. I played the violin 9 years and sing with the Louisville Bach Society as a soprano for 15 years now. I have 6 children and 7 grandchildren (soon to be 8). My Profile | Reviews | Photos | Recipes | Menus Favorite Food Lists Create your own Cook's Profile | MORE Cooks »