♪ ♪ >> Kelsey: HELLO, AND WELCOME TO "INSIDE LOUISVILLE" -- WHERE WE INTRODUCE YOU TO THE PEOPLE, PLACES AND THINGS THAT MAKE UP KENTUCKY'S LARGEST CITY.

I'M YOUR HOST, KELSEY STARKS.

THIS WEEK, WE ARE CELEBRATING 100 YEARS OF THE BROWN HOTEL.

IT WAS OCTOBER 25TH OF 1923 WHEN THE BROWN HOTEL OPENED ITS DOORS FOR THE FIRST TIME ON 4TH AND BROADWAY IN THE MIDDLE OF DOWNTOWN LOUISVILLE.

IN THE LAST CENTURY, THE HOTEL SURVIVED NATURAL DISASTERS, WARS EVEN A BRIEF SHUTDOWN AND RESTORATION.

IN SOME WAYS, THE BROWN HOTEL HOLDS THE KEY TO THE CITY'S HISTORY OVER THE LAST 100 YEARS MUCH OF IT STILL PRESERVED.

AND YOU CAN'T TALK ABOUT THE RICH HISTORY OF THE HOTEL WITHOUT TALKING ABOUT THE ICONIC DISH CREATED THERE -- THE HOT BROWN.

COMING UP, WE'LL TAKE YOU TO THE KITCHEN TO SEE THE ORIGINAL HOT BROWN RECIPE FROM THE HOTEL CHEF.

{ON CAM} BUT FIRST, WE TAKE YOU INSIDE THE HOTEL TO EXPLORE 100 YEARS IN LOUISVILLE.

WELL WE ARE HERE AT THE HISTORIC BROWN HOTEL WITH MARC SALMON, THE HOTEL'S OFFICIAL HISTORIAN.

NOT EVERY HOTEL HAS ITS OWN HISTORIAN BUT THIS ONE CERTAINLY DESERVES IT.

SO THE BROWN HOTEL IS NOT THE OLDEST HOTEL IN LOUISVILLE, BUT VERY CLOSE, AND MAYBE BECAUSE OF SOMETHING THAT HAPPENED, SO EXPLAIN THE BRIEF HISTORY HERE.

>> OUR FOUNDER JAMES BROWN WAS A MILLIONAIRE IN THE LUMBER BUSINESS.

ALSO A REAL ESTATE DEVELOPER, PHILANTHROPIST, A LOT TO TALK ABOUT WITH Mr. BROWN.

WELL, ONE LE JEB HAS IT THAT ONE DAY, HE WAS TRYING TO ENTER THE OTHER HOTEL TWO BLOCKS DOWN THE STREET AND THE BELLMAN WORKING THERE GAVE HIM THE BUM'S RUSH.

LOOKED SCRUFFY AND THEY DID NOT THINK THAT HE LOOKED OKAY TO WALK IN THERE HE WAS FURIOUS.

SO HE MARCHED HIMSELF UP THE STREET AND OWNED THIS PIECE OF PROPERTY.

SITTING HERE WAS THE HOME OF A CONFECTIONER.

A MANSION AND HIS RETAIL STORE WAS HERE.

Mr. BROWNER TO THE BUILDING DOWN, BUILT THE HOTEL IN TEN MONTHS, AND AT A COST OF JUST UNDER $4 MILLION.

>> UNREAL.

AND THAT IS A LOT OF MONEY.

IT IS NOW BUT A LOT OF MONEY BACK THEN.

>> ABSOLUTELY.

>> AND SOME OF THE DETAIL HERE IS JUST PHENOMENAL AND I WANT TO GET TO THAT IN A MINUTE.

BUT FIRST TELL US MORE ABOUT JAMES BROWN.

>> HE WAS A REALLY INTERESTING GUY HERE IN TOWN.

FIRST OF ALL, HE LIVED HERE EVERY DAY OF HIS LIFE.

A FEW THINGS HE BELIEVED IN NEVER TOOK A BUSINESS PARTNER.

NEVER MARRIED.

NEVER TOOK A VACATION.

THANKFULLY THAT POLICY CHANGED IN MY DAY.

BUT -- >> GOOD THING.

>> THAT'S A GOOD THING.

AND Mr. BROWN WAS KNOWN AS A BIG-TIME HORSE OWNER.

OWNED HORSES.

SAT ON THE BOARD OF DIRECTORS OF CHURCHILL DOWNS FOR 32 YEARS, BIG-TIME REAL ESTATE DEVELOPER HERE IN LOUISVILLE AND QUITE A PHILANTHROPIST.

AT THE TIME OF HIS PASSING, HE WAS WORTH $100 MILLION WHICH IN 1969 WAS AN ENORMOUS SUM OF MONEY.

THE BULK OF HIS ESTATE WAS GIVEN TO A CHARITABLE TRUST STILL IN BUSINESS TODAY THE BROWN FOUNDATION.

PROJECTS INCLUDE WATERFRONT PARK, A NUMBER OF ANONYMOUS DONATIONS TO LOCAL COLLEGES INCLUDING THE UNIVERSITY OF LOUISVILLE, AND SOMEBODY WE SHOULD BE VERY PROUD OF HERE, THE CANCER CENTER, WORLD RENOWN CANCER RESEARCH ENDOWED AND NAMED AFTER OUR FOUNDER.

>> THAT NAME STILL CARRYS A LOT OF WEIGHT AROUND HERE.

>> CERTAINLY DOES.

>> SO, LET'S TALK ABOUT THE HOTEL I SELF AND YOU WERE JUST TELLING TELLING ME ABOUT HOW MUCH OF IT IS ORIGINAL.

100 YEARS LATER.

THAT'S PHENOMENAL.

>> THE HAND PAINTED PLASTER CEILING THAT'S ABOVE US, IF CHANDELIER, THE MARBLE FLOORS, THE BRASS WORK THAT'S AROUND OUR FRONT DESK, ALL ORIGINAL.

>> AND HOW IN THE WORLD HAS THAT BEEN ABLE TO STAY FOR THIS LONG?

THAT'S VERY RARE.

>> YES, FORTUNATELY FOR US, FOLLOWING MR. BROWN'S DEATH, THE HOTEL WAS RUN BY ITS MANAGERS UNTIL 1972 WHEN THIS BUILDING WAS GIVEN OVER TO THE LOUISVILLE BOARD OF EDUCATION WHO STARTED A VERY INNOVATIVE SCHOOL HERE WHICH IS STILL IN EXISTENCE TODAY CALLED THE JAMES BROWN SCHOOL.

THEY HAD OFFICES HERE BUT THEY KEPT MUCH OF THE FRAMEWORK OF THE BUILDING INTACT WHICH WAS VERY FORTUNATE FOR US.

WHEN THE HOTEL WAS REMODELED BACK IN 1984 AND REOPENED, IT LOOKED LIKE A CHURCH IN ITALY.

PEOPLE ON THEIR BACKS DOING OUR HAND PAINTED PLASTER CEILING, FORTUNATELY, THE CHANDELIERS HAD BEEN SAVED IN STORAGE AND WERE ABLE TO BE REUSED.

AND THE ORIGINAL BRASS WORK TO BE RESTORED AT THE FRONT DESK.

>> WOW.

SO LET'S TALK ABOUT THAT TEN-YEAR PERIOD WHEN IT WAS CLOSED.

WHAT HAPPENED THEN AND YOU KNOW, WERE PEOPLE UPSET BY THAT OR WHAT WAS IT LIKE DURING THAT TIME?

>> AT THE TIME OF HIS PASSING, Mr. BROWN HAD NO HEIRS SO THE BULK OF HIS ESTATE WAS GIVEN TO A CHARITABLE TRUST.

SO THIS BUILDING THEN WAS SOLD AT A VERY LOW PRICE TO THE BOARD OF EDUCATION WHO TOOK THE BUILDING OVER THAT WAS DURING ALSO A PERIOD WHEN THE EXPRESSWAY SYSTEM WAS COMING AROUND HERE IN LOUISVILLE AND A LOT OF PEOPLE WERE MOVING OUT TO THE EAST END OF TOWN.

BY 1984, IT WAS TIME REVITAL DOWNTOWN.

A GROUCH BUSINESS PEOPLE CALLED THE BROADWAY BROWN PARTNERSHIP PURCHASED THE HOTEL, AND REOPENED US AS A HOTEL, AND WE HAVE BEEN RUN AS A HOTEL EVER SINCE.

>> WOW.

OKAY, SO LET'S GO BACK TO 100 YEARS AGO.

WHAT WAS THIS AREA OF FOURTH AND BROADWAY LIKE?

>> THIS WAS ALWAYS THE HISLE AND BUSTLE OF LOUISVILLE.

THE CORNER WAS ALWAYS CALLED LOUISVILLE'S MAGIC CORNER.

BECAUSE, THIS IS WHERE ALL OF THE THEATRES WERE AND ALL THE MAGIC HAPPENED.

SO, THIS IS ABSOLUTELY THE PERFECT LOCATION FOR Mr. BROWN TO HAVE LOCATED HIS HOTEL.

IT WAS AN INTERESTING TIME TOO.

WE OPENED DURING PROHIBITION.

1929 WE SURVIVED THE GREAT DEPRESSION AND WE HAD STAFF VOLUNTEER TO WORK WITHOUT WAGES TO HAVE SOMEWHERE TO GO EVERY DAY.

AND Mr. BROWN MADE IT UP TO THEM.

THE GREAT FLOOD CAME AND CAME INTO THE HOTEL ON THE FIRST FLOOR, YOU WOULD HAVE BEEN UP TO YOUR WAIST IN WATER AND PEOPLE WERE ROWING BOATS IN THE BROADWAY ENTRANCE AND OUT THE FOURTH AND OUR BELL CAPTAIN CAUGHT A ANYBODY THE LOBBY.

>> IS THAT TRUE.

>> THAT'S TRUE.

>> [ LAUGHTER ] >> THERE ARE AOF LEGENDS O HOTEL AND IT IS YOUR JOB TO FIGURE OUT WHAT'S TRUE AND WHAT IS FICTION AND WHAT ARE SOME OF YOUR FAVORITE STORIES.

>> YOU KNOW, THIS IS WHAT I HAVE TO ADDRESS SOMETHING.

WE'RE NOT HAUNTED.

>> YOU KNEW THAT WAS MY NEXT QUESTION.

>> THERE IS NO SUCH THING AS GHOSTS.

YES, EVERY ONCE IN A WHILE, THERE IS A STORY, SOMEONE WILL SAY THAT, THEY COULD SMELL Mr. BROWN'S CIGAR ON THE THIRD FLOOR MEZZANINE OR, YOU KNOW, OCCASIONALLY, PEOPLE TRYING TO SCARE EACH OTHER WITH GHOST STORIES.

BUT -- >> YOU DON'T BELIEVE ANY OF IT?

>> I DON'T BELIEVE A WORD.

I HAVE BEEN HERE 21 YEARS AND NEVER SEEN ANYTHING LIKE IT.

>> OKAY, WHAT ARE SOME OF YOUR TRUE FAVORITE STORIES THEN.

>> YOU KNOW, PART OF THE REWARDING PART OF MY JOB IS, THAT I GET TO OPEN THE MAIL HERE.

AND I GET CALLS FROM PEOPLE.

NOT THAT LONG AGO, I GOT A CALL FROM A LADY WHOSE MOM OWNED A TEA POT GIVEN TO HER BY Mr. BROWN AND SHE WANT US TO HAVE IT.

NOT THAT LONG AGO, I OPENED A LETTER, AND IT WAS FROM A LADY WHOSE PARENTED STAYED HERE, AND, WELL, THE STORY WAS THAT HER MOTHER WAS A BOOK COLLECTOR, HAD A LOT OF BOOK ON HER SHELF.

AND SITTING IN ONE OF THE BOOKS, WAS ALWAYS THIS LITTLE YELLOW PAPER AS A BOOK MARK AND SHE NEVER KNEW WHAT IT WAS.

WHEN HER MOM PASSED, SHE WAS GOING THROUGH HER MOM'S BOOKS AND SHE FOUND A RECEIPT, AND I SAVED THAT RECEIPT.

HER PARENTS STAYED HERE IN 1955, AND SHE PRESENTED US WITH THE RECEIPT FROM ACTUALLY JUNE 20, 1955, THE ROOM RATE WAS $7.50 AND THEY MADE A 30 CENT PHONE CALL SO THE FOLIO WAS FOR 7.80.

>> WOW.

>> THESE THINGS HAPPEN TO US ALL THE TIME.

>> THAT'S AMAZING.

AND IT IS NOT ONLY YOU WHO HAS TO KEEP UP WITH THESE STORIES AND TELL THE STORY OF THE HOTEL, YOU TRAIN YOUR ENTIRE STAFF TO BE WELL VERSED IN THIS.

>> YES, ORIENTATION IS A BIG PART OF OUR JOB.

WE CONSTANTLY ALSO AT EVERY MEETING, EVERY TIME WE GET TOGETHER, SOME PEOPLE GET TOGETHER, THEY TALK ABOUT BUSINESS PLANS AND THINGS LIKE THAT.

WE SIT THERE AND GO THROUGH THE HISTORY OF THE HOTEL, WITH ALL OF OUR STAFF.

THEY ALL HAVE TO BE VERSED.

THEY HAVE TO TALK ABOUT THE HOTEL.

AND THEY HAVE TO BE ABLE TO TALK ABOUT THE HOT BROWN.

>> ABSOLUTELY.

WELL, LET'S TALK ABOUT THE HOT BROWN THEN.

THE HOTEL'S CLAIM TO FAME?

>> OUR CLAIM TO FAME INVENTED BY THE ORIGINAL CHEF IN 1926.

>> AND, LEGEND HAS IT THAT THIS IS BECAUSE OF ALL OF IMBIBING.

>> I CAN GO WITH THE HANGOVER REMEDY STORY.

WE USED TO HAVE DINNER DANCES ON THE ROOF TOP.

IT IS STILL AN OPEN AIR EVEN SPACE AND WE WOULD HAVE DANCES ON THE ROOF TOP AND WHEN THE BAND WOULD GO ON BREAK ASH MIDNIGHT, EVERYBODY WOULD COME DOWN TO THE RESTAURANT LOOKING FOR A BITE TO EAT.

WELL, OUR ORIGINAL CHEF GOT TIRED OF SERVING THE SAME OLDHAM AND EGGS.

THAT'S WHAT PEOPLE WOULD ORDER IN 1923.

SO HE INVENTED THE HOT BROWN.

A OPWDD FACED TURKEY SANDWICH WITH THIS WONDERFUL MORNASISSE SAUCE, ROMANO CAN CHEESE AND SERVED HOT IN A SKILL DETECTIVE - -- SERVED NOT A SKILLLET.

IT HAS BEEN FEATURED IN COOKBOOKS ALL OVER THE COUNTRY.

IN EVERY MAJOR PUBLICATION, WE HAVE BEEN ON THE FOOT NETWORK AND ON THE TRAVEL NETWORK.

WE HAVE BEEN EVERYWHERE WITH THIS HOT OPEN FACED TURKEY SANDWICH.

THE REASON FOR THE TWO SLICES OF BACON THAT YOU WILL SEE ON TOP, APPLEWOOD SMOKED BACON, LEGEND HAS THAT THE CHEF PREPARED THE DISH AND ONE OF THE SERVERS CAME BY AND SAID IT IS ALL THE SAME COLOR, LOOKS BORING SO HE PUT TWO SLICES OF BACON ON IT.

>> WELL, SOME PEOPLE WOULD SAY THE BACON IS WHAT MAKES IT, RIGHT?

>> THAT'S A BIG PART OF IT.

>> IT IS A BIG PART OF IT.

SO, DO PEOPLE COME HERE, I KNOW THEY DO FROM AROUND THE WORLD.

AND WHAT DO THEY ASK?

DO THEY ASK ABOUT THE HOT BROWN, ABOUT THE HOTEL?

WHAT ARE SOME QUESTIONS THAT YOU GET?

>> EVERY DAY.

PEOPLE COME FROM ALL OVER THE COUNTRY AND ALL OVER THE WORLD.

THEY READ THE TRAVEL BLOGS AND PUBLICATIONS AND KNOW ONE OF THE THINGS TO DO WHEN YOU COME TO LOUISVILLE, IS TO SEE THIS INCREDIBLE LOBBY HERE AT THE BROWN HOTEL.

ENJOY A HOT BROWN, MAYBE LISTEN TO OUR LIVE PIANO MUSIC THAT WE HAVE SEVEN NIGHT AS WEEK.

AND BE A PART OF LOUISVILLE'S HISTORY.

IT HAPPENS ALL THE TIME.

IT ALSO HAPPENS THAT PEOPLE TRAVELING UP AND DOWN I-65 WILL PULL OFF THE HIGHWAY AND VALET PARK AND COME IN FOR A HOT BROWN.

>> AND NOW, A LOT OF PLACES HAVE TRIED TO RECREATE THAT HOT BROWN.

WHAT MAKES IT ORIGINAL HERE?

>> A COUPLE OF THINGS.

ONE IS, THAT YEARSING THE ORIGINAL RECIPE.

THE SAUCE IS THE ORIGINAL RECIPE.

IT IS ALL ABOUT THE SAUCE.

IT IS A WAY THAT WE MAKE THE SAUCE WITH THE BUTTER, FLOUR, HEAVY CREAM.

A FEW CALORIES THERE, FORTUNATELY WE DON'T HAVE TO POST THOSE ON THE MENU.

[ LAUGHTER ] IT IS THE CARE THAT GOES INTO THE SAUCE AND THE FACT WE'RE USING THAT HAND CARVED ROASTED TURKEY BREAST, CARVED BY HAND EVERY DAY, PORTIONS MEASURED OUT, SEVEN OUNCES OF TURKEY BREAST IN A FULL-SIZED HOT BROWN.

>> SO AS YOU ALL ARE CELEBRATING 100 YEARS, YOU HAVE A LOT OF THINGS GOING ON.

TELL US HOW EUROPEO EUROPEOPLE G THIS.

>> OCTOBER 25, 1923, A HUGE GALA WAS THROWN IN THE CRYSTAL BALL ROOM IN THE THIRD FLOOR.

WE'RE THROWING THE SAME GALA ON OCTOBER 25, 2023.

IT IS GOING TO BE A "EMPIRE STATE WEEKLY" REASONABLE 100 DOLLARS A PERSON, SERVING FILET MIGNON, WONDERFUL SALAD, AND INCREDIBLE DESSERT DISPLAY.

IT IS A FOUR-COURSE MENU.

WE'RE GOING TO HAVE MUSICAL ENTERTAINMENT FROM A VERY PERIOD-APPROPRIATE BAND.

THERE WILL BE DANCING.

WE'LL BE SELLING TICKETS VIA OUR WEBSITE.

INFORMATION IS POSTED ON OUR WEBSITE HOW TO DO SO.

AND FOR THOSE ATTENDING WE'RE OFFERING A VERY REASONABLE $99 ROOM RATE FOR ANYONE THAT WOULD LIKE TO STAY THE NIGHT AND HEAD HOME IN THE MORNING.

>> WONDERFUL.

AND IF SOMEBODY IS COMING TO THE BROWN HOTEL, WHAT'S THE ONE THING THAT YOU WOULD TELL THEM TO NOTICE OR LOOK FOR THAT IS KIND OF OFF THE BEATEN SENATE.

>> IN EVERY CORNER THERE IS A LITTLE PIECE OF OUR HISTORY.

WE HAVE A LITTLE HISTORIC ALCOVE WITH A PICTURE OF THE FIRST CHECK IN.

IT WAS DAVID LLOYD GEORGE EXITING PRIME MINISTER OF GREAT BRITAIN.

SAW THE SIGNS AND THE FLAGS AND INSISTED ON BEING THE FIRST PERSON TO SIGN OUR GUEST BOOK.

CONSTRUCTION PICTURES AND IF YOU LOOK CLOSELY AT THE CONSTRUCTION PICTURE, YOU'LL STILL SEE HORSES AND BUGGYS HAULING AWAY DEBRIS.

NOT A LOT USED TODAY IN CONSTRUCTION.

THEY CAN SEE THE MENUS ALONG THE WALLS HERE.

FROM VE DAY AND NEW YEAR'S EVE 1929 AND GET TO SEE WHAT LIFE WAS LIKE THEN.

AND WE TELL PEOPLE ALL THE TIME TOO, TAKE A WALK AROUND THE LOBBY AFTER LUNCH.

TAKE A LOOK AROUND THE PLACE.

>> WE CAN ALWAYS LEARN SOMETHING.

>> THERE IS SOMETHING TO BE SEEN EVERYWHERE.

>> THAT'S RIGHT.

>> ♪ ♪ YOU CAN'T COME TO THE BROWN HOTEL WITHOUT HAVING THE HOT BROWN.

THE CHEF HERE WILL SHOW US HOUSE TO MAKE A HOT BROWN.

IT IS THE REAL THING.

>> THIS IS HOW WE DID THE ORIGINAL HOT BROWN.

WE'VE BEEN MAKING IT SINCE 1926.

AND I'LL SHOW YOU TODAY HOW TO MAKE THE HOT BROWN.

>> SOUNDS GREAT!

>> PUT ME TO WORK.

>> SO HOW LONG HAVE YOU BEEN HERE, CHEF?

>> I HAVE BEEN WORKING AT THE BROWN HOTEL, IT WILL BE 11 YEARS ON THIS YEAR.

I START WORKING AT THE BROWN HOTEL AFTER I COME TO THE UNITED STATES.

>> HAVE YOU EVER HEARD OF ANYTHING LIKE THE HOT BROWN?

WHERE YOU'RE FROM?

>> NO, BUT I'LL TAKE IT BACK WITH ME ONE DAY WHEN I GO BACK.

I'LL MAKE IT BACK HOME.

>> AND SO, THERE IS SPECIFIC TYPES OF BREAD THAT YOU HAVE TO USE.

TELL US ABOUT THAT.

>> WE TOAST THE BREAD.

AND THEN, WE HAVE THE TURKEY, WE BUILD IT TOGETHER.

IF YOU WANT TO USE -- BUT WE PREFER TO USE THIS BREAD.

>> I LIKE SOME TEXAS TOAST.

>> READY?

>> READY.

>> CUT THAT THERE AND MAKE IT TWO PIECES.

>> NOW, WHAT IS SO SPECIAL ABOUT THE HOT BROWN HERE AT THE BROWN HOTEL AS OPPOSED TO EVERY PLACE ELSE IN THE WORLD THAT TRIES TO RECREATE IT?

>> WE HAVE THE MORNAISSE SAUCE IS DIFFERENT.

THIS IS THE SAUCE, THIS IS THE SECRET OF IT.

WE HAVE NUTMEG, GROUND FRESH NUTMEG AND THEN PEPPER AND SALT AND THE TURKEY.

SO THE TURKEY, WE STEAM UNDER THE FOR FIVE HOURSAND A HALF IN THE STEAMER AND AFTER WE TAKE IT OUT, WE ROAST IT FOR ONLY TEN MINUTES IN THE OVEN.

BECAUSE IF YOU JUST ROAST IT STRAIGHT AWAY, IT IS NOT GOING TO BE SOFT INSIDE, JUICY.

IT WILL BE DRY.

SO WE STEAM IT HERE SO THE US.

>> S STAY INSIDE OF IT.

>> ALL RIGHT.

>> SO FIRST.

AND THEN THE SECOND ONE HERE.

AND THEN THE FRESH TOMATO.

JUST LIKE THAT.

AND THE REASON WHY WE PUT IT LIKE THIS IS BECAUSE WHEN YOU ROAST IT IN THE OVEN, THE SKIN WILL BE CRISPY AND BROWN.

SO WE HAVE TO TAKE TWO OF THESE.

>> OKAY.

>> AND I TAKE TWO AND YOU TAKE TWO, OKAY.

>> AND SEVEN OUNCE OF THE TURKEY.

SO, NOW WE'RE GOING TO GET THE MORE MORNAISSE.

IT IS A CHEESY SAUCE.

THE OVEN IS 500°.

WE HAVE TO USE THE SKILLLET.

THE BROWN SKILLLET IS BECAUSE THE OVEN IS 500°.

SO YOU HAVE TO USE THIS.

THIS IS SPECIAL MATERIAL.

SO LESS DO THE MORNAISSE SAUCE.

>> IS THERE A SECRET INGREDIENT.

>> HOW WE MAKE THE SAUCE, IT IS CREAMY.

WE USE CREAM AND MILK.

LET IT COOK A BIT AND THEN AFTER, WE ADD THE CHEESE.

AND AS I SAID WE USE NUTMEG, FRESH NUTMEG, SALT AND PEPPER.

SO NOW WE HAVE THE SMOKED PAPRIKA.

SO TAKE A LITTLE BIT OF IT.

JUST ON TOP.

AND NOW WE'LL PUT THIS IN THE OVEN FOR TEN MINUTES.

>> OKAY.

>> >> SO YOU HAVE BEEN HERE FOR WHAT, TEN OR 12 YEARS?

>> NO, I HAVE BEEN HERE 11 YEA YEARS.

SO I KENTUCKY BOURBON AND AT THE HOTEL THEY HAVE A FAMOUS HOT BROWN SINCE 1926.

AND I COME IN AND I WANTED TO SEE SINCE 1926 THEY DID NOT TOUCH IT.

I APPLIED FOR THE JOB AND THEY HIRED ME AND TOLD ME DO WHATEVER YOU WANT, JUST DON'T TOUCH THE HOT BROWN.

SO THE HOT BROWN STAYS THE SAME THING SINCE 1926, NOBODY TOUCH IT.

>> BUT YOU HAVE MADE SOME VARIATIONS.

>> SO I'M FROM THE MIDDLE EAST.

I MAKE MY OWN HOT BROWN PASTA.

AND I MADE THE HOT BROWN, SAME SAUCE BUT IT IS A DIFFERENT SEASONING SO I HAVE MY OWN SEVEN SEASONING.

THE ORIGINAL HOT BROWN, WE HAVE THE NUTMEG AND WHITE PEPPER.

SO I MADE IT WITH SEVEN DIFFERENT SEASONINGS SO THE GUESTS COME AND TASTE IT AND ASK WHAT IS INSIDE OF THE HOT BROWN PASTA.

I BRING THIS TO THE BROWN HOTEL, AND WE CELEBRATE THE 100TH ANNIVERSARY, ARE YOU EXCITED.

>> YES, DO YOU HAVE A LOT OF GUESTS ASK ABOUT THE HISTORY OF THE HOT BROWN, AND A LOT OF PEOPLE COMING HERE TO ORDER IT I GUESS FROM ALL OVER THE WORLD?

>> WE HAVE A LOT OF GUESTS DRIVING MILES FROM DIFFERENT STATES TO COME HERE TO KENTUCKY TO TRY OUR FAMOUS HOT BROWN.

WE HAVE A FAMOUS PEOPLE TRY THE HOT BROWN.

ONE IN 2016 OR 17, WE HAD NICHOLAS CAGE, THE FAMOUS GUY.

SO HE COMES HERE AT THE BROWN AND STAY WITH US AND HE TRIED THE HOT BROWN TOO.

WE HAVE A FEW FAMOUS PEOPLE COME IN TO TRY IT.

>> SO WHAT DO YOU TELL YOUR FAMILY BACK HOME ABOUT HEARING.

>> MAKE THE HOT BROWN IN MY DAD'S RESTAURANT ONE DAY.

MY DAD, HE OWN AS RESTAURANT.

SO WHEN I GO BACK AND VISIT NEXT TIME, WE MAKE THIS IN THE RESTAURANT.

>> YOU'LL BRING THE HOT BROWN TO IRAQ.

>> BECAUSE THIS HOT BROWN HERE IS ONLY TURKEY.

DIFFERENT STATE THEY MAKE WITH IT THE HAM.

BUT IF YOU WANT AN ORIGINAL HOT BROWN, YOU COME TO THE BROWN HOTEL.

YOU GET THE ORIGINAL MORNAISSE, FIVE HOURS STEAMING THE TURKEY AND 20 MINUTE ROASTED IN THE OVEN WITH FRESH SMOKED PAPRIKA, PARMESAN CHEESE AND BACON.

>> ONLY GET IT HERE.

AND LET'S GO AND GET THAT OUT OF THE OVEN.

>> READY TO TRY THE HOT BROWN TODAY?

>> I'M READY TO TRY IT.

>> AS YOU SEE THE HOT BROWN IS BROWN, AND IT IS BUBBLING.

THIS IS WHAT YOU WANT YOUR HOT BROWN TO LOOK LIKE.

YOU SEE THE TOMATO HOW BROWN, THE MOR NAISM SSE BROWN.

AND WE DO THIS FOR THE BREAKFAST.

WE JUST STARTED MAKING IT.

IF YOU WANTED TWO EGGS OVER MEDIUM EASY OR SCRAMBLED EGGS, WELCOME TO THE BROWN HOTEL.

TRY THIS, GO BA BACK -- >> THIS IS THE PARMESAN CHEESE AND THE FRESH PARSLEY.

SO TAKE ONE HANDFUL LIKE THIS HERE.

AND WE'LL PUT IT ON THE TOP.

AND THEN THE FRESH PARSLEY.

SO THIS IS THE HOT BROWN.

READY TO TRY IT?

TAKE A BITE.

>> LET'S SEE WHAT IS THE BEST BITE?

DO YOU START FROM THE EDGE.

>> WE START AND TAKE THE PIECE OF BACON, AND -- >> MAKE SURE THE TURKEY WITH IT.

AND THE CHEESE AND THE SAUCE.

>> A BITE WITH ALL OF THESE.

>> BE CAREFULFUL IT IS TOO HOT.

>> >> IS IT GOOD?

>> SO DID THE MMM.

>> DELICIOUS.

>> THIS IS WE HAVE ALL THE GUESTS COME HERE TO DO THE SAME THING.

WE DO THE SAME HOT BROWN EVERY DAY.

ON DERBY WE SELL 700 OR 800 OF THE HOT BROWN EVERY DERBY EVERY DAY.

>> WOW.

>> PEOPLE EAT IT FOR BREAKFAST.

>> LUNCH OR DINNER.

>> 24 HOURS.

>> THAT'S PERFECT FOR ANY TIME.

ALWAYS AT THE BROWN HOTEL.

THANK YOU SO MUCH.

>> MY PLEASURE, THANK YOU.

>> APPRECIATE IT IT WAS A PLEASURE.

ARE YOU READY TO POP ONE IN THE OVEN AT HOME?

WE'VE LINKED YOU UP TO THE HOTEL'S OFFICIAL RECIPE -- AND YES, IT INCLUDES THAT SPECIAL SAUCE!

YOU CAN FIND IT ON KET.ORG/INSIDELOUISVILLE.

PLUS, CHECK OUT OUR INSTAGRAM FOR SOME MORE HISTORIC PHOTOS OF THE HOTEL.

DO YOU THINK YOUR HOT BROWN IS THE BEST IN TOWN?

SEND US YOUR PIC ON INSTAGRAM AND LET US KNOW.

YOU CAN FIND US AT KET-IN-LOU.

THANKS FOR SPENDING A LITTLE TIME GETTING TO KNOW LOUISVILLE THIS WEEK.

I HOPE WE'LL SEE YOU NEXT TIME FOR "INSIDE LOUISVILLE" UNTIL THEN, MAKE IT A GREAT WEEK!

♪ ♪ ♪ ♪