Kentuckian Cuisine

Elle August 18, 2013

Prior to my trip out to Louisville, I never really thought extensively about the food of Kentucky beyond Harlan Sanders's Kentucky Fried Chicken. I found foods of Louisville to be a wonderful balance of southern decadence sprinkled with international influence. Not so southern that I felt like a stick of butter was about to lodge itself and harden in my arteries, but southern in that there were fried elements, collard greens, and cornbread. And while there is some component of Midwestern influence (since Kentucky borders Illinois, Indiana, and Ohio to the north), it wasn't obnoxious like the previous run-ins I've had with Midwestern food (cheddar cheese melted on apple pie really doesn't work).

Unsurprisingly, between San Francisco and Louisville, I managed to gain about 7lbs. Luckily, 2 of those were just water weight as a result of increased salt intake. I've managed to whittle down the remainder and am almost back down to pre-drinkcation weight by getting runs and weights in and getting back onto the low-carb wagon.

I am not usually one to take pictures of my food, but I really felt compelled to, despite the fact that I'd be fulfilling the cringe-worthy Asian tourist stereotype. As far as picture quality, the restaurants were all a little dark so I had to open up the aperture and ended up with less than optimal focusing... good thing I didn't go into this aspiring to be a food stylist/photographer.

The bourbon balls were left unguarded at Woodford... little dark chocolate truffles with chocolate bourbon filling - definitely took home a couple boxes for gifts and bad mood pick me ups.

Tournedos topped with sweet potato curls and sweetbreads, cooked rare, of course.

Hands down the best eggs benedict I've ever had with avocado, chorizo, and topped on a corn cake.

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Hours to Date: 60

So What is Bourbon Anyway? And There's a Trail?

Elle August 8, 2013

Bourbon is a type of whiskey, which is an umbrella term that generally refers to a distilled beverage made from a mash of cereal grain that has been fermented (read: sugars -> alcohol) generally aged for some time in some kind of wooden barrel.

Bourbon is an American whiskey (there are other varieties like Scotch, Irish, Canadian, etc.) specifically made from a mash that consists of at least 51% corn. In addition to that, there are a number of other technical requirements like being aged in new, charred oak barrels and how much alcohol can be present in the liquor in each stage of the process. Bourbon actually derives its distinct caramel color from the charred oak barrels - it's clear when it goes into the barrel (aka: moonshine).

The color comes from aging in charred oak barrels

The Bourbon Trail is essentially a tourism program (read: clever marketing strategy) by the Kentucky Distillers' Association to promote bourbon - as if it really needs any help, there's currently a bourbon shortage due to its increasing popularity as a beverage and time needed to increase supply (due to aging). In any case, the Bourbon Trail consists of 7 major distilleries in Kentucky and if you visit each and get a stamp in the passport, you can return to the visitor's center and get a free t-shirt.

I made it to 2 of the 7, but I made them count since I was most interested in these two - Maker's Mark (my favorite bourbon) in Loretto and Woodford Reserve in Versailles. Unlike Napa wineries, these distilleries aren't situated just one plot of land over... some of these distilleries are almost 2 hours from the next and on windy back country roads - largely because good bourbon hinges on clean and pure water, which is what really determined the location for these distilleries.

Photographing and adventuring on the Bourbon Trail was the entire impetus behind the trip to Louisville and besides the hours I already posted spent in Downtown Louisville, I managed to get in another 11 active shooting hours over 2 days and another 3 hours reviewing photos, bringing my grand total to 60 hours!!

The name Maker's Mark was inspired by the trademarks on Marjorie Samuels' pewter collection

I dipped a bottle of Maker's White, only available at their distillery, and it survived my checked luggage!

En route to Woodford Reserve in Versailles... pronounced by locals as "Ver-saylez," which made me cringe.

Sour mash... yeast + cereal grains + water = fermentation. Sugar being converted to alcohol!

Peering into one of the copper stills

Barrels of bourbon, aging quietly

Hours to Date: 60

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Lou-ee-ville or Lou-a-vulle or Lou-vulle?

Elle August 2, 2013

According to Wikipedia, the technically correct pronunciation is Lou-ee-ville, as in King Louis XVI. But all the locals I've talked to all pronounce it "Lou-a-vulle" or "Lou-vulle" when they're talking real fast. As they say, when in Rome... or in this case, when in Louisville...

I spent my morning exploring Museum Row, which is a fantastic segment of Downtown Louisville that has several museums and shops within a 3 block radius. Highlight of my morning was definitely checking out the Louisville Slugger Factory where I went on a factory tour (sadly, no photography allowed inside) and got a souvenir mini bat. Apparently, the mini bats are the single most confiscated item from carry-on luggage out of SDF. Fortunately, I always check luggage since I need all of my creature comfort make up, hair products, and shoes when traveling and have never mastered the art of packing light.

From there, I...
...ambled down to the Muhammad Ali Center and took in some culture and history
...waved across the Ohio River at Indiana
...met up with my sorority sister and hospitable hostess Ashley for lunch at Proof on Main
...took in all the modern art in the gallery at 21-C
...watched glass blowing and sculpting at the Mark Payton Glass Center

Thus far, I'm loving the home-town feel of this city and the absolutely amazing food and drink... and I've only really experienced one meal so far! For lunch, I had a grilled cheese with cheddar, green apple, and bacon jam with truffle fries paired with this tart grapefruit cocktail. Such a random combination of ingredients, but they just worked - the tang of the apple and sharp cheddar cut through the fatty savory bacon jam for a perfectly balanced bite. Good thing I don't live in the South or else I would definitely blow up.

It's going to be an awesome weekend of explorations and eats.

I had to crouch down awkwardly next to this trashcan for this shot, but it ended up being one of my favorites from today

Louisville Sluggers in various finishes. Official bats of the MLB - apparently it takes ~40,000 trees to supply ONE season's worth of bats!! Good thing they source the wood from managed forests.