>> FANS OF BARBECUED MUTTON FLOCK TO A FESTIVAL IN OWENSBORO.

DIAPERS GET CURB SIDE SERVICE AND MEALS ON THE MOVE FROM LOUISVILLE FOOD TRUCKS.

AT THE BROWN HOTEL, GUESTS CAME FOR DINNER AND DANCING AND STAYED FOR THE SIGNATURE BREAKFAST.

AND THE APALACHIN DELIGHT THAT SIMPLY MELTSES IN YOUR MOUTH.

PULL UP A SEAT AT THE TABLE BECAUSE KENTUCKY LIFE FOOD BEGINS RIGHT NOW.

♪ ♪ ♪ ♪ HELLO, I'M DOUG FLYNN AND WELCOME TO KENTUCKY LIFE.

FOOD...

IN THE 19th AND EARLY 20S CENTURY, MUTTON WAS A MAIN STAY OF AMERICA'S HOUSEHOLDS AND RESTAURANTS.

BUT THEN IT VIRTUALLY DISAPPEARED FROM OUR DINING ROOM TABLES EXCEPT IN DAVIS COUNTY WHERE BARBECUED MUTTON IS STILL ON THE MENU AND STILL A WELCOME DISH AT CHURCH PICNICS.

WHY DOES MUTTON REIGN SUPREME IN WESTERN KENTUCKY?

WE SEARCHED FOR ANSWERS TO THIS MUTTON MYSTERY IN OWENSBORO AT THE INTERNATIONAL BARBECUE FESTIVAL.

>> WITHOUT A DOUBT, WE ARE THE MUTTON CAPITAL OF THE WORLD.

IT GOES BACK TO OUR HERITAGE.

WE OF COURSE DOING THIS FOR OVER 125 YEARS AND IT TRACES BACK TO THE ORIGINAL PEOPLE THAT SETTLED HERE.

>> MUTTON IS THE MEAT FROM A SHEEP.

ADULT SHEEP, USUALLY TWO OCCASIONALLILY THREE YEARS OLD.

IF YOU GO BACK 100, 200 YEARS, IT WAS THE PRIME MEAT THAT EVERYONE WAS ENJOYING.

IT IS REALLY FULL AND-- IT HAS REALLY FALLEN OUT OF FAVOR.

IT IS DIFFICULT TO FIND.

YOU FIND MUTTON SPECIFICALLY IN DAVIS COUNTY AND THAT AREA AT THE MOMENT.

PART OF IT IS HISTORICAL.

THERE HAVE ACTUALLY BEEN SHEEP IN KENTUCKY SINCE DANIEL BOONE FIRST CROSSED THE CUMBERLAND GAP.

WESTERN KENTUCKY IS REALLY MUCH MORE READILY SUITED TO GRAZING SHEEP.

IT HAS MORE OF THAT FLAT LAND.

AND SO FOR THAT REASON, SHEEP BECAME MUCH MORE CONCENTRATED IN WESTERN KENTUCKY AND THEN IN DAVIS COUNTY IN PARTICULAR, YOU HAD A LOT OF WELSH IMMIGRANTS THAT CAME IN IN THE EARLY 19th CENTURY SO THEY WOULD HAVE BEEN VERY FAMILIAR WITH SHEEP FARMING, WHETHER IT WAS FOR THE MEAT OR FOR WOOL.

THEY WOULD HAVE BEEN FAMILIAR WITH THE GRAZING TECHNIQUES AND SO ON.

AND SO DAVIS COUNTY WAS WELL SUITED FOR THAT.

SHEEP WERE BEING RAISED NOT FOR THEIR MEET MEAT BUT FOR WOOL.

THE WOOL HAD HUGE VALUE ON FABRIC AND CLOTHING AND THE MEAT WAS REALLY JUST AN AFTER THOUGHT >> ONCE THE SHEEP BECAME TOO OLD, THEY COULDN'T PRODUCE WOOL ANYMORE, SO THEY DECIDED TO EAT THEIR SHEEP.

AND THEY DISCOVERED THAT IF YOU ARE GOING TO EAT AN OLD SHEEP, YOU ARE GOING TO HAVE TO COOK IT FOREVER.

YOU ARE GOING TO HAVE TO COOK IT LOW AND SLOW AND THAT'S HOW MUTTON BARBECUE CAME ABOUT IN OWENSBORO.

OWENSBORO STYLE BARBECUE IS MUTTON TYPICALLY AND IT'S SLOW COOKED OVER HICKORY WOOD FOR AT LEAST 12 HOURS IF NOT MORE.

WHAT WE USE, WE DON'T USE A SAUCE.

WE USE WHAT IS CALLED A DIP THAT YOU CONSTANTLY BASTE THE SHEEP WITH OVER THE HICKORY COALS.

>> THE DIP IS A VINEGAR BASE.

IT'S VIN CAR, WORCHESTERSHIRE AND RED HOT AND SALT AND HELPER PEPPER, JUST A MIXTURE OF STUFF.

>> WHAT THE VINEGAR DOES IS BREAK DOWN THE MEAT AND MAKE IT TENDER.

IF YOU WERE TO TRY TO COOK MUTTON QUICKLY, IT IS GOING TO BE TOUGH AND GAMEY.

IT REALLY NEEDS THAT SLOW SMOKE, THE ADDED FLAVOR, INTENSE VINEGAR TO HELP BREAK DOWN THE PROTEINS TO PRODUCE A TENDER BITE OF MEAT.

>> THE SECRET IS GETTING THE DIP TO THE MEAT.

THE SMOKE FLAVOR AND ALL THAT IS GOING TO HAPPEN ON THE OPEN PIT.

YOU ARE GOING TO GET THAT BECAUSE IT'S GOING TO BE ABSORBING THE HICKORY AND OAK SMOKE THAT COMES OFF OF IT.

>> YOU CAN USE SLICED MUTTON OR YOU CAN DO CHOPPED MUTTON.

THOSE ARE THE TWO DIFFERENT WAYS TO DO IT.

SLICED, AS YOU CAN IMAGINE, AFTER THEY COOK THE MEAT, THEY SLICE IT.

WITH CHOP THEY GRIND IT ALL TOGETHER, ADD SOME SPICES.

THE CHOPPED IS A LITTLE MORE TENDER, A LITTLE MORE LIKE A PULLED PORK THAN THE SLICED MUTTON.

SLICED MUTTON COMES OFF WITH THE TEXTURE OF ALMOST A BEEF AS YOU CUT INTO IT BUT IT'S GOING TO BE A LOT MORE TENDER AND TANGIER BECAUSE OF THE WORCHESTERSHIRE AND VINEGAR SPICES.

>> AS TO WHY IT HAS REMAINED POPULAR THERE, A LOT OF THAT HAS COME ABOUT THROUGH TRADITION.

THERE WERE A LOT OF CATHOLIC CHURCHES IN THE AREA AND THEY WOULD TRADITIONALLY HOLD THESE HUGE COMMUNITY POT LUCKS AND YOU SEE THEM IN THE FIELDS AND THEY HAVE THESE ENORMOUS IRON CAULDRONS SET UP TO COOK THROUGHOUT THE DAY AND THROUGH THE EVENT.

AND SO A LOT OF TIMES FOR THAT THEY WOULD DO BARBECUE OR MAKE SOME KIND OF RAGOO AND USE THE MEAT READILY AVAILABLE IN THE AREA, WHICH WAS TYPICALLY MUTTON.

>> FOR HERE, ESPECIALLY IN OWENSBORO AND DAVIS COUNTY, IT IS HUGE.

EVERY ONE OF THE CATHOLIC CHURCH, WE DO OUR PICNICS DURING THE YEAR AND IT'S THE STAPLE OF OUR COOKOUTS.

>> THE CHAMBER OF COMMERCE, THEY WANTED TO CREATE A ONE STOP SHOP EVENT WHERE YOU COULD TRY EVERYONE'S BARBECUE ALL IN ONE LOCATION AND THAT'S HOW THE INTERNATIONAL BARBECUE FESTIVAL STARTED.

THE INTERNATIONAL BARBECUE FESTIVAL IS ALWAYS THE SECOND WEEKEND IN MAY.

SO MOTHER'S DAY WEEKEND.

IT IS ON A FRIDAY AND SATURDAY IN DOWNTOWN OWENSBORO, ESSENTIALLY OUR DOWNTOWN BECOMES A SMOKE PIT.

BUT THESE ARE CHURCHES THAT HAVE THESE GIANT PITS THAT THEY LITERALLY THROW TREES IN TO GET THE FIRE GOING.

THEY COOK THEM OVERNIGHT.

>> MUTTON HERE ON THE PIT.

PUT IT ON HERE ABOUT 2:30.

COOK IT AT LEAST SIX TO EIGHT HOURS.

IT'S A BIG COMPETITION FOR THE GOVERNOR'S CUP.

>> ALL FOUR OF US, THE COOKING TEAMS ARE AROUND THE SAME, SO WE COMPETE BUT WE ARE FRIENDLY COP PET TORES.

IF SOMEBODY NEEDS SOMETHING, WE GRAB STUFF.

I THINK YOU WILL SEE MUTTON MAKE A COMEBACK.

PEOPLE ARE MORE OPEN AND WOMENNING TO TRY NEW THINGS.

PEOPLE ARE TRYING TO SEEK OUT THAT AUTHENTIC EXPERIENCE WHERE THEY CAN TRY SOMETHING THAT YOU CAN'T GET ANYWHERE ELSE.

COOKING IN OWENSBORO REALLY IS AN EXPERIENCE NOT ONLY DO THE RESTAURANTS TAKE PRIDE IN COOKING BUT THE RESIDENTS DO, THE CHURCH, AND I THINK IT'S ABOUT THE STORY.

IT'S ABOUT THE FAMILY THAT GETS TOGETHER.

THERE IS NO BETTER GIFT THAN FOOD.

>> THE DERBY CITY HAS GONE CRAZY FOR THE MOBILE FOOD PHENOMENON OF FOOD TRUCKS.

CUSTOMERS SHORT ON TIME AND LONG ON THE DESIRE FOR NEW TASTES CAN TAKE THEIR PICK OF ETHNIC CUISINES, BAKERY TREATS OR ALL AMERICAN COMFORT FOOD FAVORITES.

EVERYTHING IS PREPARED TO ORDER STRAIGHT OFF THE GRILL OR CUTTING BOARD AND HANDED RIGHT OUT THE WINDOW TO YOU.

SO NOW YOU DON'T NEED RESERVATIONS TO TRY THE TRENDIEST NEW DISHES IN TOWN.

YOU JUST HIT THE STREETS AND EAT A FOOD TRUCK IS A MOBILE KITCHEN.

IT SHOULD HAVE EVERYTHING A REGULAR KITCHEN HAS.

MOST ARE SPECIFIC TO A CUISINE OR A STYLE OF FOOD.

>> AND MOST OF THE TIME THE COOKING IS DONE ON THE TRUCK.

THERE ARE TRUCKS THAT DO PREPREPARED THINGS BUT MOST OF THE TIME IT IS COOKED FRESH ON THE TRUCK.

>> THE WHOLE CULTURE OF STREET FOOD IS STILL IN ITS INFANCY.

WE HAVE ONLY HAD FOOD TRUCKS IN LOUISVILLE FOR A COUPLE OF YEARS.

WE ARE BRINGING GOURMET FOOD TO THE STREET WHERE THE PEOPLE ARE.

>> THERE ARE SOME REALLY ESTABLISHED CHEFS IN THE UNITED STATES OPERATING OUT OF THESE VEHICLES NOW, NOT JUST BECAUSE OF THE LOW OVERHEAD.

IT BRINGS YOUR FOOD TO A IN YOU POPULATION EVERYWHERE YOU GO.

THESE FOOD TRUCKERS ARE REALLY DOING SOMETHING DIFFERENT: HE DOES AMAZING STUFF LIKE SPICY CREE KOREAN PORK TACOS.

BRICK OVEN OUT OF A TRUCK.

IT'S REALLY AWESOME.

PLUS I THINK PEOPLE LIKE THE IDEA OF A BREAK IN THE ROUTINE.

YOU WALK OUT OF YOUR OFFICE EVERY DAY.

YOU GO OUT FOR LUNCH MUCH YOU WALK TO THE SAME SUB SHOP OR SALAD SHOP AROUND THE CORNER.

YOU KNOW YOU HAVE ONE HOUR TO GET BACK TO YOUR OFFICE.

TODAY YOU WALKED OUT OF YOUR OFFICE, TOOK A RIGHT AND THERE WAS A FOOD TRUCK PARKED IN YOUR WAY AND IT'S A GOOD BREAK FROM THE NORM.

I CHOSE A FOOD TRUCK BECAUSE OBVIOUSLY, FINANCIALLY THE OVERHEAD IS MUCH LOWER.

THERE IS A LOT LESS THINGS ON THE TRUCK TO HAVE TO CONCERN YOURSELF WITH THAN THERE ARE IN A BIG BUILDING WITH STAFF AND A BURCH OF PEOPLE.

I HAD BEEN AN EMS FOR YEARS AND YEARS AND WAS TIRED OF HEALTHCARE AND DIDN'T WANT TO BE PART OF IT ANYMORE.

I QUIT ON A WHIM.

I WAS MARRIED AT THE TIME AND MY WIFE ENCOURAGED ME TO PUSH FORWARD AND DO WHAT I WANTED TO DO.

I WAS GOING TO DO A FOOD TRUCK.

I JUST DIDN'T KNOW WHAT YET.

AT ONE POINT SOMEBODY CAME UP WITH THE IDEA, YOU SHOULD DO ALL GRILLED CHEESE.

I SAID I'VE WORKED AT GREAT RESTAURANTS.

I HAVE ECLECTIC MENU IDEAS.

BY THE TIME I GOT DONE BUILDING THE TRUCK, I WAS EXHAUSTED AND STARTED THINKING ABOUT THE PREP FROM THE MENU I PUT TOGETHER AND I SAIDLESS TRY THE GRILLED CHEESE THING FOR A MOMENT.

>> WE CAME UP WITH THE IDEA FOR GRIND WELL AFTER WE BOUGHT THE TRAILER.

WE DECIDED WE WANTED TO DO A FOOD TRUCK.

>> WE HAD BEEN TALKING ABOUT DOING A RESTAURANT.

THAT WASN'T FINANCIAL WILL I FECESSIBLE FOR US.

SO WE BOUGHT THE TRAILER AND SPENT MANY, MANY NIGHTS TRYING TO FIGURE OUT WAS WE WERE GOING TO DO.

THERE WERE NO OTHER BURGER TRUCKS IN THE MARKET AT THE TIME.

AND THERE WAS DEFINITELY AN OPENING FOR ONE SO WE DECIDED TO DO A BURGER TRUCK.

WE COOK FRESH FROM RAW.

I GRIND THE BEEF MYSELF FROM SPECIFIC CUTS.

WE USE MOSTLY LOCAL PRODUCTS.

WE GET ALL OUR BEEF FROM THE FARMS, BUNS FROM THE LOCAL BAKERY AND WE DO A LOT OF DIFFERENT BURGERS.

>> WE KIND OF TRIED TO TAKE WHAT IS AN AMERICAN CLASSIC AND ELEVATE IT.

>> I WAS A WEDDING CAKE DESIGNER FOR 12 YEARS AND HAD GREAT CONTROL OVER DESIGN.

BUT NOT A LOT OF VARIETY ON WHAT I WAS DOING.

WHEN I DEARE STARTED THE DESSERT TRUCK.

THE WHOLE WORLD OF PASTRY OPENED UP TO ME AGAIN LIKE IT HAD IN SCHOOL.

NOW I CAN MAKE ANYTHING I WANT.

I GET TO CHOOSE THE MENU AND IT CHANGES EVERY TIME THE TRUCK IS OUT.

SOMETIMES I HAVE PIE, SOMETIMES I HAVE CAKE.

I ALWAYS HAVE SOME KIND OF COOKIE.

MOST POPULAR ITEM ON THE DESSERT TRUCK IS THE CHOCOLATE CUPCAKE FILLED WITH CHAK LAT GANOSH AND SPRINKLED WITH CHOCOLATE.

>> MY ADVICE TO SOMEONE TRYING A FOOD TRUCK FOR THE FIRST TIME.

BE PATIENT.

THERE IS THE MISCONCEPTION IT IS ALWAYS GOING TO BE FAST.

IT'S NOT NECESSARILY FAST FOOD.

IF YOU GO TO A RESTAURANT AND HAVE TO WAIT 15 TO 20 MINUTES, IT'S THE SAME IDEA.

IT JUST HAPPENS ON THE STREET.

DON'T BE SHY.

TRY ALL OF US.

EVERY TRUCK IS VERY AFFORDABLE.

SO JUST TRY IT.

>> IF I HAD ADVICE FOR SOMEBODY STARTING A FOOD TRUCK, IT WOULD BE NUMBER ONE, GO TO ALL THE FOOD TRUCKS.

>> MEET THE OWNERS.

>> MEET THE OWNERS.

BE FRIENDLY BECAUSE YOU ARE GOING TO RELY ON EVERY ONE OF THEM AT SOME POINT.

>> EVEN SOMETHING LIKE NEEDING TO BORROW A NAP NAPKIN OR PROPANE.

PEOPLE WHO OPEN A FOOD TRUCK, THE THINGS THEY OVERLOOK IS THEY DON'T DO ANY OF THE ACTUAL BUILDING OF THE TRUCK THEMSELVES.

THEY'LL HIRE IT OUT SO THEN WHEN YOU GET IN A SITUATION, YOU HAVE NO IDEA HOW TO FIX ANYTHING.

>> I DEFINITELY RECOMMEND AT LEAST BEING INVOLVED.

TAKE ADVICE FROM THE FOOD TRUCKERS.

>> BECAUSE WE DID THAT.

WE MADE ALL THE MISTAKES.

WE WERE LIKE OH THAT'S WHY THEY TOLD ME TO DO THAT.

>> AND DON'T UNDERESTIMATE THE POWER OF PESTERING THE PEOPLE YOU KNOW BECAUSE THEY ARE GOING TO BE YOUR FIRST CUSTOMERS.

THEY'RE GOING TO BE THE PEOPLE WHO ARE GOING TO GET YOUR NAME OUT TO OTHER PEOPLE.

SO IF YOU ARE EMBARRASSED OR AFRAID THEY'RE NOT GOING TO LIKE YOU ANYMORE THEN THEY'RE NOT REALLY YOUR FRIENDS.

>> IF YOU ARE GOING TO START A FOOD TRUCK, YOU NEED TO DO A LOT OF RESEARCH AND READING FIRST.

YOU AT A MINIMUM READ THE LOCAL ORDINANCES SO YOU KNOW WHAT TO DO AND DO IT PROPERLY.

>> ADVICE I WOULD GIVE SOMEBODY THAT WANTED TO GET INTO THE FOOD TRUCKING IS MAKE SURE YOU UNDERSTAND FULLY WHAT YOU ARE GETTING YOURSELF INTO.

FOOD TRUCKING IS NOT AS EASY AS ONE MIGHT THINK.

YOU ARE GOING TO BE ON THAT TRUCK 16 HOURS A DAY, CLEANING, SERVING, PREPPING EVERYTHING.

AND WHEN YOU ARE BY YOURSELF, IT CAN GET DEMORALIZING.

PICK ONE THING AND DO IT REALLY, REALLY WELL.

THE MOST SUCCESSFUL CHEFS ON THE PLANET DON'T DO THIS HUGE DIVERSE LINE-UP OF FOOD.

THEY PICK ONE TYPE OF FOOD AND THEY HAVE EXCELLED AT THAT FOOD.

>> WHO KNOWS WHAT THE FUTURE HOLDS BUT I THINK FOOD TRUCKS ARE HERE TO STAY.

THEY THRIVE IN BIG CITIES AND HAVE BEEN THRIVING FOR YEARS.

I DON'T THINK IT'S JUST A PASSING FAD.

I DON'T THINK IT IS A TREND.

IT'S JUST A DIFFERENT STYLE OF FOOD SERVICE.

IT'S PRETTY EXCITING AND IT'S GROWING ALL THE TIME.

>> LOUISVILLE IS A FOOD CITY AND IT'S ONLY GETTING BETTER.

>> WHEN YOU VISIT MAINE, YOU HAVE TO TRY THE LOBSTER.

AND NO TRIP TO LOUISIANA IS COMPLETE WITHOUT A BOWL OF GUMBO.

FROM PHILLY'S CHEESE STEAKS TO CHICAGO'S DEEP DISH PIZZA, EVERY REGION OF THE COUNTRY HAS A SIGNATURE DISH.

WELL, KENTUCKY'S IS THE HOT BROWN AND 2023 WILL BE THE 100th ANNIVERSARY OF THE LOUISVILLE HOTEL WHERE THIS FAMOUS DISH WAS FIRST SERVED.

LOUISVILLE'S BROWN HOTEL PRIDESth AS ONE OF THE FINEST HOTELS IN THE SOUTH.

ITS BEAUTIFUL ENGLISH RENAISSANCE INTERIOR HAS DRAWN VISITORS SINCE OPENING IN 1923.

IN FACT, IT WAS THE LATE NIGHT CROWDS HUNGRY FROM DANCING WHO DEMANDED AN ALTERNATIVE TO THE USUAL HAM AND EGGS AVAILABLE IN THE KITCHEN.

AS A SOLUTION, CHEF FRED SMITH CREATED AN OPEN FACED SANDWICH CALLED THE HOT BROWN AND IT HAS BEEN SATISFYING GUESTS EVER SINCE.

>> WELL, THE LOUISVILLE HOT BROWN BORN HERE AT THE BROWN HOTEL, BACK IN 1926, VERY FAMOUS DISH HERE AT THE HOTEL.

WE ON AVERAGE SERVE ABOUT 800 A WEEK.

WE CAN SERVE AROUND 1200 HOT BROWNS THAT WEEK.

SO QUITE WELL KNOWN.

KNOWN AROUND THE COUNTRY, VERY POPULAR ITEM.

I SERVE IT IN AUSTRALIA FOR MY FAMILY.

WORLD RENOWNED.

BASIC INGREDIENTS FOR OUR HOT BROWN, WE START WITH A GREAT PIECE OF OVEN ROASTED TURKEY BREAST, CENTER CUT BACON.

GOOD MEATY TOMATOES.

WE ARE GOING TO CUT THOSE UP IN A LITTLE BIT INTO QUARTERS.

ORIGINALLY IT WAS SERVED ON WHITE BREAD BUT WE HAVE GONE THE ROUTE OF THE TEXAS TOAST STYLE BREAD.

A LITTLE THICKER CUT, SWEETER IN FLAVOR.

AND THEN WE USE A NICE HEAVY CREEN IN THE SAUCE.

CHEESE, FINISH OF WITH SOME FRESH PARSLEY AND PAPRIKA.

WHY DON'T WE GO AHEAD AND PUT ONE TOGETHER FOR YOU.

WHO WANTS YOU WANT TO CUT THE TURKEY ON THE THICKEST SIDE SO WHEN YOU GET A NICE FORK WORTH OF HOT BROWN, YOU GET A NICE BIG CHUNK OF TURKEY WITH YOUR HEAVY MORENAISE AND BACON.

CUT IT IN HALF.

CUT IT AGAIN INTO QUARTERS THERE.

NICE THICK SLICES.

WE LIKE TO TRIM OFF THE TRUST OF THE TOAST FIRST TO MAKE IT A LITTLE NICER PRESENTATION.

TOMATOES, WE JUST CUT OFF THE EDGES TO SQUARE OFF THE TOMATO AND GIVE A NICE THICK PIECE, USUALLY CUT INTO QUARTERS, A NICE COUPLE QUARTERS OF TOMATOES THERE.

LET'S GO AHEAD AND BUILD ONE.

START WITH A NICE CERAMIC BROWN DISH TO GO WITH THE THEME OF HOT BROWN.

NICE HEAVY DISH THERE.

GOING TO START WITH OUR SQUARED OFF PIECE OF BRIOCHE, THEN WE'LL ADD A COUPLE NICE BITS OF THICK SLICED TURKEY THERE.

NEXT WE'VE GOT OUR TOMATOES WHICH ARE QUARTERED UP.

FINISH OFF WITH THE TRIANGLE PIECES OF BRIOCHE.

ONCE WE HAVE BUILT UP THE HOT BROWN, WE PUT IT IN THE OVEN 10 TO 12 MINUTES TO GET EVERYTHING WARMED THROUGH, TO GET THE TOAST NICE AND BROWN AND CRISPY.

GET OUR TOMATOES ROASTED THROUGH SO THEY GET A LITTLE SWEETNESS AND THEN WE CAN NICELY CUT THROUGH THEM WITH A FORK AND GET THE TURKEY NICELY WARMED THROUGH.

SO WE'LL GET THE HOT BROWN OUT HERE, GIVE IT A QUICK TOWRN MAKE SURE EVERYTHING IS NICELY WARMED THROUGH.

FLIP THESE OVER.

SEE OUR TOMATOES STARTING TO WRINKLE UP A BIT.

THAT'S PERFECT.

NICE AND RICH IN FLAVOR.

BACK IN THE OVEN MAYBE THREE MORE MINUTES.

AND THEN WE'LL REALLY FINISH OFF NICELY WITH THE MORNAISE AND SMOKED PAPRIKA AND BACON ON TOP AND GET NICE AND BUBBLY ON TOP.

YOU NOTICE THE SAUCE IS NOT-- WE HAD WARMED IT THROUGH.

WE WANT TO HAVE IT A LITTLE BIT ON THE THICKER SIDE SO IT WILL NICELY GENTLY COLLAPSE OVER THE SANDWICH AND THEN WHAT WE LIKE TO DO, PAPRIKA AMEND THIS PAPRIKA IS A SMOKY PAPRIKA ADD THE BACON HERE.

CRISSCROSS OF BACON AND THEN BACK IN THE OVEN.

THREE OR FOUR MINUTES AND SEE THE FINISHING TOUCHES WHEN THE HOT BROWN COMES BACK OUT.

>> NICE HEALTHY PINCH OF CHEESE AND THEN SOME NICE GREEN ITALIAN PARSLEY TO GIVE IT MORE COLOR AND FRESHNESS ON THERE FOR YOU.

AND THAT IS THE ORIGINAL HOT BROWN.

SOME PEOPLE USE HAM INSTEAD OF TURKEY.

UP IN LEXINGTON YOU MIGHT SEE YELLOW CHEESE SAUCE BUT NOTHING BEATS THE TRADITIONAL WHITE MORNAY.

GREAT PIECE OF TURKEY, SMOKED BACON AND TOMATOES.

THAT'S WHY IT WORKS WELL.

SIMPLE INGREDIENTS THAT ARE COMFORTING AND JUST A FUN OPTION AFTER A COUPLE OF COCKTAILS, TOO.

>> WHEN PEOPLE COME HERE TO LOUISVILLE, THERE IS ALWAYS A NATURAL INCLINATION TO WANT TO HAVE A HOT BROWN.

IT GETS A LOT OF GREAT WORD OF MOUTH HERE IN TOWN.

IT'S NOT UNUSUAL TO WORK A SATURDAY IN THE RESTAURANT AND GET A CALL FROM SOMEONE ON THEIR WAY UP I-65 AND IS THIS THE PLACE THAT INVENTED THE HOT BROWN AND WHEN CAN I GET A RESERVATION.

WE VALET PARK THEM AND GET THEM INTO THE RESTAURANT AND GIVE THEM AN AUTHENTIC HOT BROWN.

OVER THE LAST DECADE FOODS WE HAVE ALWAYS THOUGHT OF AS EXCLUSIVELY SOUTHERN HAVE SPREAD NATIONWIDE.

NOW RESTAURANTS ACROSS THE COUNTRY ARE SERVING SHRIMP AND GRITS, NASHVILLE HOT CHICKEN AND CHICKEN AND WAFFLES.

SO WHICH SOUTHERN FOOD WILL BE THE NEXT TO HIT THE CULINARY BIG TIME?

WELL, MAYBE SPOON SPREAD.

THE DISH, SYNONYMOUS WITH APPALACHIA.

IT ALREADY HAS ITS OWN FESTIVAL.

I'M DOUG FLYNN ENJOYING LIFE, KENTUCKY LIFE.

BON APPETITE.

SPOON SPREAD IS A DIFFICULT TOPIC.

EVERYBODY YOU TALK TO WILL GIVE YOU A DIFFERENT DESCRIPTION OF IT.

IT IS NOT CORN PUDDING.

IT'S NOT BREAD PUDDING.

IT'S DEFINITELY NOT A MAIN DISH.

IT'S NOT A DESSERT AND IT'S NOT REALLY A BREAD.

IT'S A PHENOMENAL DISH BUT IT'S DEFINITELY AN APPALACHIAN DISH.

IF YOU HAVEN'T TASTED IT, IT'S SOMETHING YOU HAVE TO EXPERIENCE.

>> SPOON BREAD IS BASICALLY A CROSS BETWEEN CORN BREAD AND A CUSTARD.

AND THERE IS A WIDE RANGE OF WHAT I CONSIDER TO BE SPOON BREAD BECAUSE THERE ARE DIFFERENT TECHNIQUES.

MOST OF THE THEM HAVE THE SIMILAR INGREED CONSEQUENTS, EGGS, CORN MEAL, MILK, BUTTERMILK, 11ING AGENT, BAKING POWDER AND BAKING SODA, SOMETIMES JUST BAKING POWDER.

BECAUSE OF THE EGGS, THE MILK, IT IS LIGHTER LIKE A SUE FLAY.

IT'S LIGHTER LIKE A CUSTARD IT HAS THE CORN FLAVOR WITH A CUSTARD FLAN.

MY SON THINKS OF IT LIKE A DUTCH BABY.

IT PUFFS UP LIKE THAT AROUND THE EDGES.

SUPPOSEDLY IT COMES FROM A NATIVE AMERICAN DISH THAT AS CALLED SUPONE.

BUT IT WAS A MUSH WITH BOILING WATER AND CORN MEAL.

AND THEN THE REAL BEGINNING OF SPOON BREAD AS WE KNOW IT, ESPECIALLY ASSOCIATED IN KENTUCKY IS 1904 MINI ANY FOX WROTE A COOKBOOK.

THE IDEA OF CALLING IT SPOON BREAD COMES FROM THE FACT THAT IT IS NOT A CORN BREAD YOU ARE CUTTING WITH A KNIFE BUT SOMETHING SOFTER THAT CAN BE CUT WITH A SPOON.

I THINK IT'S CONSIDERED TECHNICALLY, YOU KNOW, A SIDE THAT WOULD BE ENJOYED WITH MAYBE FRIED CHICKEN AND VEGETABLES AND CARROTS.

THIS IS WHAT I FIND TO BE REALLY INTERESTING.

THE RECIPES ARE NOT ALL THE SAME.

WE DO HAVE THIS REALLY DIVERGENT , YOU KNOW, METHOD OF DOING IT.

EVEN THOUGH WE ARE LOOKING FOR THE VERY SIMILAR FINAL PRODUCT THE RECIPE WE ARE GOING TO DO FROM THE BOON TAVERN COOKBOOK IS YOU BOIL THE MILK AND YOU WHISK IN THE CORN MEAL INTO THAT.

LIKE IF YOU HAVE MADE ITALIAN POLENTA.

THEY CALL FOR COOLING IT.

A LOT OF TIMES I WILL COOL IT IN THE MIXER, ALONG THE LINES OF THE SAME WAY WOULD YOU MAKE LIKE A SWISS BUTTER CREAM.

BY PUTTING IT IN THE MIXER WARM AND TURNING ON THE MIXER AND LEAVING IT THERE FOR 10 MINUTES, THE AIR IS COOLING IT.

AERATING IT YOU ARE COOLING IT DOWN BECAUSE YOU DON'T WANT TO PUT THE EGGS INTO ANYTHING HOT BECAUSE THEY'LL SCRAMBLE AND SEPARATE.

ONCE IT REACHES ROOM TEMPERATURE, THEN ADDING IN THE EGGS, THE MILK, THE 11ING AGENT AND SOME SALT, AND THEN PUTTING THAT INTO A GREASED PIE DISH OR SOUFFLE DISH AND THEN IN THE OVEN 30 MINUTES AND IT COMES OUT AND READY TO GO.

SOMETHING YOU WANT TO EAT HOT RIGHT AWAY, TOO.

MUCH LIKE A DUTCH BABY OR SOUFFLE.

LEFT OVER COLD IS NOT AS GOOD AS IT IS RIGHT OUT OF THE OVEN.

>> MOST PEOPLE WILL EAT IT WITH HONEY OR BUTTER AND IT'S KIND OF A DEBATE ON WHICH ONE IS THE BEST.

SOME OLD TIMERS EVEN USE MOLASSES.

BUT HERE AT THE FESTIVAL WE SERVE IT WITH BUTTER OR HONEY.

YOU HAVE TO COME AND TASTE IT YOURSELF TO DECIDE WHICH ONE YOU LIKE.

SPOON BREAD FESTIVAL IS A THREE DAY EVENT THAT HAPPENS IN BEREA KENTUCKY EVERY SEPTEMBER, THE THIRD FULL WEEKEND IN SEPTEMBER.

SPOON BREAD IS A TRADITIONAL DISH SERVED AT BOON TAVERN HERE IN TOWN.

SPOON BREAD IS A TRADITIONAL ITEM WE HAVE BEEN SERVING 7 OVER 70 YEARS.

WE SERVE IT 365 DAYS A YEAR TO EVERY GUEST WHO EATS IN THE RESTAURANT.

HERE AT THE FESS FESTIVAL,-- AND IT IS SERVED BY THE SPOON INTO A SMALL BOWL AND WE GET 12 SERVINGS PER PAN.

SO THAT'S ABOUT 4800 SERVINGS THROUGHOUT THE WEEKEND.

ONE OF THE BIG THINGS OF OUR SPOON BREAD FESTIVAL IS THE EATING CONTEST, YOU HAVE TO SEE TO EVEN BELIEVE.

>> EVERYBODY HAS A NINE INCH PIE PAN WITH SPOON BREAD.

THE FIRST PERSON TO FINISH GETS THE BOWL UP OVER YOUR HEAD IS DECLARED THE WINNER.

1, 2, 3 GO!