Preview | Kentucky (00:45)The Bluegrass State offers so much more than just mint juleps and the Kentucky Derby, with a rich culinary history that rivals that of Americas more well-known food destinations. A few ingredients come to Chef Ed Lees mind when he thinks about his adopted state: country ham, sorghum and smoke. Ed visits Nancy Newsom, still making her familys ham with their century-old recipe, with Southern food historian and Atlanta chef Linton Hopkins. Then its off to Owensboro with homegrown chef (and local celebrity) Ouita Michel, to make a dish featuring two more local ingredients: smoke and spoonbill caviar. Yes, caviar from Kentucky. And finally, Ed places Kentuckys most prized crop sorghum on a pedestal and creates a decadent ice cream with the viscous, sweet, earthy amber syrup.
Behind the Scenes: Kentucky