FEATURES
The Bluegrass State offers
world-famous spirits,
traditional desserts and
secret recipes.

By Kathryn Kjarsgaard

WITH time-honored recipes such as those for Derby Pie, Kentucky Fried Chicken and the mint julep, Kentucky cuisine truly is a subset of Southern cuisine in its own right. And, perhaps even more famous, bourbon is considered synonymous with the Bluegrass State.

The National Culinary Review | September 2011

20

Influences on the state’s food folklore are many, ranging from early settlers making the most of available resources to the affluent in search of top-notch fine-dining experiences.

the North and the South,” says Albert
Schmid, CEC, CCE, CCA, professor/chair,
beverage management, hotel-restaurant and
hospitality management, Sullivan University,
Louisville. “The state was divided during
the Civil War. There are graveyards for both
Union and Confederate soldiers here. And,
both presidents at the time, Abraham Lincoln
and Jefferson Davis, were born in Kentucky.”
“A great way to sum up Kentucky cuisine
is that you see a lot of reference to both
In fact, in the middle of the state,
Mary Todd Lincoln’s white cake recipe
from 1825 is still talked about, says
Schmid. She was from centrally located
Lexington, and made the cake while
courting Lincoln.

BOURBON CAPITAL OF THE WORLD Considered America’s native spirit, bourbon is an American corn-based whiskey. It was believed to be first produced in the 18th century around what is now Bourbon County. September is National Bourbon Heritage Month, and the state celebrates with the Kentucky Bourbon Festival held in Bardstown. Bourbon lovers can also follow the Kentucky Bourbon Trail, which takes visitors along a scenic path to six historic bourbon distilleries.