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Northern
Kentucky Goetta

Goetta is definitely “a Northern Kentucky thing” and Chef Molly Costello loves this simple recipe inspired by Glier’s, the region’s granddaddy goetta-maker. This hearty spiced sausage is popular at breakfast, but also pretty beloved any time of the day.

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Holly Hill Inn
Extra-Creamy Cheese Grits

As if good ol’ Kentucky-made, stone-ground white grits aren’t good enough on their own, Chef Ouita Michel serves this extra creamy and cheesy version featuring plenty of milk and white cheddar – and just a whisper of cayenne pepper. (And if you really want to take them over the top, just substitute the milk for heavy cream.)

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Willett
Old Fashioned

With Kentucky bourbon being the hottest spirit around these days, don’t think of this drink as “old” – but a quintessential American classic. Willett 5-Year Rye blends beautifully with other exotic flavors to give this cocktail a unique Bluegrass flavor.

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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.

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Eastern
Kentucky Burgoo

This famous Bluegrass stew consists of at least three different meats (usually pork, beef and chicken, although you’ll find veal or lamb, too) and a mixture of potatoes, corn, carrots, onion, celery, lima beans – basically, whatever you can throw in the pot. The slow-cooked, well-seasoned result takes center stage at many a social gathering here, including the Kentucky Derby. Although many consider burgoo a Western Kentucky specialty, you’ll find it on the menu at restaurants statewide.

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Bluegrass
Benedictine

Benedictine is traditionally a simple blend of cucumbers, cream cheese and seasoning – often served on mini-sandwiches – but Chef Ouita Michel adds a splash of hot sauce to this original recipe used at her Holly Hill Inn.

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Woodford Reserve
Classic Mint Julep

Kentucky bourbon, the Kentucky Derby, and the most classic of Kentucky cocktails. Talk about your Bluegrass trifecta. You’ll savor this official drink served at Louisville’s Churchill Downs, home of “The Most Exciting Two Minutes in Sports.”

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Whitesburg
Soup Beans

Comforting as a side dish or entrée, a piping hot bowl of soup beans – that have cooked all day long, of course – is a traditional Kentucky favorite. You'll find this version served at Chef Ouita Michel’s popular Wallace Station Deli and Windy Corner Market restaurants in the greater Lexington area.

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Bourbon
Ball Truffles

Invented at Frankfort’s Rebecca Ruth Candy in 1938, bourbon balls are a beloved Bluegrass treat. This simple combination of chocolate, butter and cream gets a kick from Kentucky bourbon to put a rich and silky spin on a classic confection. Bourbon is most closely associated with the cities of Frankfort, Bardstown and surrounding areas, but these bourbon-flavored gems have wide statewide appeal.

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Holly Hill Inn
Individual Spoonbread Souffles

The only thing better than digging in for a luscious bite of warm-from-the-oven spoonbread is not having to share this Kentucky culinary treasure with anyone else. With these individual spoonbread souffles, you won’t have to. This is a gourmet take on a Bluegrass classic – and every savory bite is yours and yours alone.

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