Ads
related to: classic hot brown recipe from the brown hotel
Search results
Results From The WOW.Com Content Network
The executive chef at the Brown Hotel in Kentucky tells Yahoo Life, "you almost can't think about the Derby or a hot brown without thinking about the other." The 'hot brown' is a 'bucket list item ...
Hot Brown Recipe — Archived on the Wayback Machine. Original came from the Brown Hotel (includes some history) Hot Brown Recipe — Recipe for Hot Brown On the Brown Hotel website; The Hot Brown was on the cover and listed as #10 for being the South's Richest Sandwich of Saveur magazine's Top 100 Issue #81 January/February 2005.
"The Hot Brown was invented at the Brown Hotel in 1926 by chef Fred Schmidt, the first chef of The Brown Hotel," shares Dustin Willett, the current executive chef at The Brown Hotel. "In the 1920s ...
WHAT: This is The Brown Hotel’s restaurant and bar that serves classic comfort food and handcrafted cocktails for dinner and late-night bites. WHERE : 335 W. Broadway
The hotel quickly became a central part of the growing downtown Louisville economy and the social lives of the locals. In 1926 the hotel chef Fred K. Schmidt introduced the Hot Brown sandwich, consisting of an open-faced turkey sandwich with bacon with a delicate Mornay sauce. The Hot Brown became rather popular among locals and visitors alike.
The club had an English atmosphere and the sandwich was named after Devonshire Street, located one block away. This sandwich's heyday was in the 1960s, but it remains a local favorite hot sandwich. It is believed this sandwich was influenced by the 21 Club’s trendy chicken hash, a dish of diced chicken covered in Mornay sauce and then browned.
Enjoy the atmosphere in Louisville with a Kentucky twist (think bourbon.)
Hot Buttered Rum saw new interest in the 1940s as a Tiki drink when it was typically served in a ceramic skull mug or modified to become Coffee Grog. [7] Trader Vic provided a recipe for "hot buttered rum batter" in his Bartender's Guide which called for 1 lb. of brown sugar, 1/4 lb. of butter, salt and other spices (nutmeg, cinnamon, and cloves).