Food and Beverage Trends for 2023
December 26, 2022 – 8:14 pm | Comments Off on Food and Beverage Trends for 2023

What will food and beverage menus look like in 2023? Lyons Magnus, a global foodservice, and ingredient source, predicts five emerging trends. “We use our proprietary research and analysis to support our partners with targeted …

Read the full story »
Cooking Class

Foodie Event

Foodie Tours

Restaurant News

Wine Event

Home » Food History, Foodie Tours

Hot Brown Hop

Submitted by on February 16, 2014 – 8:23 amNo Comment

kentucky_louisville_hot-brownPhilly has its cheese steak, New Orleans – the muffaletta and Chicago its beloved hotdog. For nearly 90 years, diners in Louisville, Kentucky, have been enjoying an open-faced turkey sandwich with Mornay sauce, cheese, bacon and tomato that goes by the name of the “Hot Brown” on menus throughout the city.

The Louisville Convention and Visitors Bureau has produced the Hot Brown Hop, a compilation of the local restaurants that feature a Hot Brown or a Hot Brown inspired menu item, to highlight the local food scene and pay homage to the famous dish.

More than 40 restaurants throughout Louisville are featured on the Hot Brown Hop, including its inventor and namesake the Brown Hotel. Many are within walking distance of each other downtown, on Bardstown Road and along Frankfort Avenue. Local chefs have taken some creative liberty on the original recipe with twists including a Hot Brown Soup, Hot Brown Pizza, Hot Brown Quesadilla, Pasta and even breakfast versions complete with an egg.

Brochures including the entire list of locations are available at the Brown Hotel (335 West Broadway), the Louisville Visitors Center, (301 South Fourth Street) and Louisville Stoneware (731 Brent Street).

A Hot Brown is an open-faced sandwich originally created at the Brown Hotel by chef Fred K. Schmidt in 1926. It was created to serve as an alternative to the usual ham and egg late-night suppers enjoyed by hungry patrons at dinner dances in the hotel. The original creation consisted of bread and thick slices of roasted turkey covered in Mornay sauce and topped with criss-crossed slices of bacon. Mornay is a Béchamel, or white sauce, typically made with shredded or grated cheese. The Brown Hotel serves more than 900 of the eponymous dish Kentucky Derby weekend alone.

(Photo courtesy of Wikimedia Commons)

Leave a Reply