The Hot Brown at Billy Sunday looks unlike any version of the dish I've ever encountered. Not that I've seen thousands of variations, but I did eat my requisite share of the Kentucky classic while growing up in the Louisville area, and none of them looked nearly as beautiful as this one.
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A grilled burger patty served open-faced on a slice of toasted bread with bacon, tomato, and cheesy Mornay sauce broiled until bubbling.
While not exactly a tradition of the Kentucky Derby—look instead to Derby Pie and mint juleps—the hot brown is probably Louisville's most famous dish, and it's one worth celebrating. Derby's version certainly looks the part, even if on closer inspection little details are off.
If I were a betting man, I'd put double or nothing on this one: despite prohibition, Fred Schmidt, the Chef at the Brown Hotel in Louisville Kentucky in the 1920's knew where to get whiskey. Nothing else could explain how he came up with the mother of Hangover Helpers that is The Hot Brown.