Flavors of the Bluegrass
From spicy goetta sausage and beer cheese to bubbling burgoo and bourbon balls, Kentucky’s talented chefs serve up an authentic taste of the Bluegrass at restaurants across the state. We snagged recipes from some of the best and created a series of videos showing you how to make them at home. So tie on your apron, grab a pan and you’ll be creating your own Bluegrass favorites in no time!
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Flavors of the Bluegrass
Chef Ouita Michel
Wallace Station Buttermilk Cornbread
Chef Ouita Michel bakes cornbread in large cast iron skillets, turns them out to cool, cuts them into wedges and then grills them on panini presses to order. Although best when eaten right out of the oven, leftovers can be reheated at home on a skillet or grill pan in a mixture of oil and melted butter. This recipe makes a traditional Southern cornbread without sugar.
More From This Series:
Northern Kentucky Goetta
Flavors of the Bluegrass
Holly Hill Inn Extra-Creamy Cheese Grits
Flavors of the Bluegrass
Whitesburg Soup Beans
Flavors of the Bluegrass
Eastern Kentucky Burgoo
Flavors of the Bluegrass
Bluegrass Benedictine
Flavors of the Bluegrass
Holly Hill Inn Individual Spoonbread Souffles
Flavors of the Bluegrass
Bourbon Ball Truffles
Flavors of the Bluegrass
Potato Salad w/ Ale-8-One Mustard Vinaigrette
Flavors of the Bluegrass
Freight House Beer Cheese
Flavors of the Bluegrass
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