The Hot Brown is a true Kentucky original, and the recipe for this ultimate in warm, satisfying comfort food is featured on menus across the world. What goes into the making of Kentucky's signature dish? We visit the kitchen of Louisville's Brown Hotel, where this classic originated more than 80 years ago.
Here's the back story of the Hot Brown: In the 1920s the Brown Hotel was the site of popular dinner dances, attended by upwards of a thousand guests each evening. In the early morning hours, after a night of dancing, the guests would head to the hotel's restaurant for a meal. Chef Fred Schmidt set out to create a new dish to tempt their taste buds. He came up with an open-faced turkey sandwich with bacon, tomatoes, and a Mornay sauce, the one and only Hot Brown.
Generations of cooks have taken the original recipe and added their own twist. We meet with Ryan O'Driscoll, Chef de Cuisine at the Brown Hotel's English Grill restaurant, who whips up his take on the dish for us.
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