Eat Kentucky: A Southern Food Podcast

Welcome to the Eat Kentucky Bourbon Shot: Quick thoughts, news, and reviews on Kentucky bourbon, rye, and spirits by host Alan Cornett. Eat Kentucky: Instagram | Twitter | Facebook

Welcome to the Eat Kentucky Bourbon Shot: Quick thoughts, news, and reviews on Kentucky bourbon, rye, and spirits by host Alan Cornett. Eat Kentucky: Instagram | Twitter | Facebook

Welcome to the Eat Kentucky Bourbon Shot: Quick thoughts, news, and reviews on Kentucky bourbon, rye, and spirits by host Alan Cornett. Eat Kentucky: Instagram | Twitter | Facebook

Welcome to the Eat Kentucky Bourbon Shot: Quick thoughts, news, and reviews on Kentucky bourbon, rye, and spirits by host Alan Cornett. Eat Kentucky: Instagram | Twitter | Facebook

Welcome to the Eat Kentucky Bourbon Shot: Quick thoughts, news, and reviews on Kentucky bourbon, rye, and spirits by host Alan Cornett. Eat Kentucky: Instagram | Twitter | Facebook

Welcome to the Eat Kentucky Bourbon Shot: Quick thoughts, news, and reviews on Kentucky bourbon, rye, and spirits by host Alan Cornett. Eat Kentucky: Instagram | Twitter | Facebook   Castle & Key Small Batch Bourbon

Welcome to the Eat Kentucky Bourbon Shot: Quick thoughts, news, and reviews on Kentucky bourbon, rye, and spirits by host Alan Cornett. Eat Kentucky: Instagram | Twitter | Facebook   Barrell Bourbon Batch 32

Welcome to the Eat Kentucky Bourbon Shot: Quick thoughts, news, and reviews on Kentucky bourbon, rye, and spirits by host Alan Cornett. Eat Kentucky: Instagram | Twitter | Facebook

Welcome to the Eat Kentucky Bourbon Shot: Quick thoughts, news, and reviews on Kentucky bourbon, rye, and spirits by host Alan Cornett. Eat Kentucky: Instagram | Twitter | Facebook

Welcome to the Eat Kentucky Bourbon Shot: Quick thoughts, news, and reviews on Kentucky bourbon, rye, and spirits by host Alan Cornett. Eat Kentucky: Instagram | Twitter | Facebook Senate Bill 160

Welcome to the Eat Kentucky Bourbon Shot: Quick thoughts, news, and reviews on Kentucky bourbon, rye, and spirits by host Alan Cornett. Eat Kentucky: Instagram | Twitter | Facebook Green River Distilling

I was overjoyed that Chef Ouita Michel, one of the very first guests on the podcast, agreed to have me over to Holly Hill Inn to talk about her new cookbook, Just A Few Miles South, which has just been released from the University Press of Kentucky. It’s a beautiful book, and you’ll want to pick up a copy. You can get a signed copy directly from Chef Ouita at her website. Just check show notes for a link.   Chef Ouita and I also discuss what she’s learned from the lockdowns, the challenges of finding staff for her restaurants, and some changes she thinks will stick even after all the restrictions are over. Plus, Chef Ouita reveals what her next book will be.   Order Just a Few Miles South from ouitamichel.com  Chef Ouita Michel website | Instagram | Twitter    Follow Eat Kentucky: Instagram | Facebook | Twitter Email Alan with questions

Vivian and I discuss the response to her “pickle” episode of Somewhere South in which she visited Kentucky. Also, when I spoke with Vivian in the spring the pandemic lockdowns were just beginning. She and I discuss the impact on her own restaurants, and what changes she believes will be here to stay.Plus, we discuss her new cookbook ‘This Will Make It Taste Good,’ out just in time for holiday gift buying…as well as holiday cooking. This new cookbook is a radical departure from her first cookbook ‘Deep Run Roots.’A special thank you to Luciana Salame and Andrea Weigl. This Will Make It Taste GoodHandy & HotVivian Howard Website | Instagram | FacebookA Chef's Life/Somewhere South Instagram | FacebookPBS Somewhere South Support Eat Kentucky on Patreon for bonuses and previewsFollow Eat Kentucky: Instagram | Facebook | TwitterEmail Alan with questionsIf you're looking to buy or sell a home in the Lexington area, download Alan Cornett's free real estate app.

It’s Kentucky Derby Week, so it must be September! As crazy as that sounds, that’s the reality we have in 2020—a Kentucky Derby on Labor Day weekend with no spectators.But that’s not what we expected at the beginning of the year. We all thought there would be a Kentucky Derby in May like there was supposed to be. With that in mind, I scheduled an interview with Churchill Downs Executive Chef David Danielson early in the year knowing as May approached he would be far too busy.This was an interview you were supposed to hear in April.I met Chef Danielson at the Old Stone Inn & Tavern, a two hundred year old structure in Simpsonville in Shelby County that he began running in 2018. With no consciousness of Covid-19 or the pandemic world that was ahead of us, Chef Danielson and I discussed the Old Stone Inn, his background of training in France and working at the Ritz, and how he eventually came to Churchill Downs. We also discussed his upcoming work at the Tokyo Olympics.This interview is a look back into an a

It’s August, so that means it must be time to think about the Kentucky Derby! Only in 2020 could that statement make any kind of sense.But it’s likely you won’t be going to the Derby, because very few can this year. It’s the perfect time to have a Derby party at home. Today’s guest has written the book on Derby parties. Peggy Noe Stevens’ has co-written a new book with Susan Reigler called ‘Which Fork Do I use With My Bourbon?’ and there is an entire chapter on Derby Parties.Peggy Noe Stevens is a bourbon tourism pioneer who helped come up with the very idea for the wildly popular Kentucky Bourbon Trail and implement it. She has also been an advocate for women in bourbon and is founder of the group Bourbon Women. In fact, the virtual 2020 Bourbon Women SIP Summer Series begins this week on August 20. You can register for free at EventBrite.Peggy and I discuss her new book, the impact of the pandemic on the bourbon industry, what she thinks the future holds for Kentucky bourbon tourism, and she gives us a few

Alex Francke is a former Miss Teen Kentucky and also a graduate of the University of Kentucky who is in the unique position of being the only two term Miss Kentucky.She talks about her unique role as a spokesperson for Kentucky agriculture and Kentucky proud, her travels overseas including the foods she loved, as well as the challenges of her own diet restrictions. Alex also shares her favorite Lexington restaurants. Plus, Alex discusses her plans for when she sets the Miss Kentucky crown aside.I want to extend a special thank you to Caroline Paulus and Justins House of Bourbon for allowing me to use their space in downtown Lexington to record this episode. Miss Kentucky Official Site | Instagram | Facebook Alex Francke Instagram | YouTubeAdopt An Art Official Site | Instagram Follow Eat Kentucky: Instagram | Facebook | TwitterEmail Alan with questionsIf you're looking to buy or sell a home in the Lexington area, download Alan Cornett's free real estate app. 

Eat Kentucky welcomes back Adrian Miller, James Beard Award winning author of Soul Food. If you haven’t listened to EK Episode 17 where Adrian and I talk about Chef Dolly Johnson, an African-American White House chef from Lexington, I would encourage you to do so. There we also explore Adrian’s background and discuss his books.I asked Adrian to come back on the podcast to discuss his article about Louisville barbecue pit master and restaurateur David McAtee, who was killed during this summer’s Louisville protests. We discuss his legacy and the McAtee Community Kitchen from the Lee Initiative that he inspired.Also, one of the recent brand reassessments from this summer has led to the retiring of the Aunt Jemima brand. That, too, has a Kentucky connection, as the first person to assume the Aunt Jemima role was Nancy Green from Montgomery County, Kentucky.Adrian offers his insight and expertise in recognizing both of these Kentucky culinary figures.Please take a moment to subscribe to the Eat Kentucky podcast, a

We are celebrating National Ice Cream month in July. I was able to travel to Versailles to speak with Beth Richardson of Spotz Gelato. Spotz started as a food truck, but blossomed into brick and mortar locations now in three Central Kentucky towns plus a semi-permanent food truck location in Lexington.Beth and I discuss the early beginnings of Spotz, how a group of singers helped her get her flavors just right, why small historic Kentucky towns are the right fit for Spotz, the Central American Spotz location you’ll want to visit, plus just what is the difference between ice cream and gelato, anyway?Spotz Website | Instagram | Facebook Support Eat Kentucky on Patreon for bonuses and previewsFollow Eat Kentucky: Instagram | Facebook | TwitterEmail Alan with questionsIf you're looking to buy or sell a home in the Lexington area, download Alan Cornett's free real estate app.

Professor David Shields is the Carolina Distinguished Professor at the University of South Carolina. He is also a lost food discoverer and preservationist—a Southern food archaeologist.Dr. Shields is the author of numerous books, including Southern Provisions: The Creation and Revival of a Cuisine, and The Culinarians: Lives and Careers From the First Age of Fine Dining. Next year his book Taste the State will be published by the University of South Carolina Press.David is Chairman of the Carolina Gold Rice Foundation, which has helped restore many of the key ingredients of the cuisine of the Carolina Low Country and the South as a whole. He has been awarded the Keeper of the Flame Award from the Southern Foodways Alliance and was a finalist for a James Beard Award.David and I talk about his childhood in Japan, a surprising connection to the CIA, and his reaction to tasting frosted flakes for the first time.Plus, we take a deep dive on lost and rediscovered ingredients with a Kentucky connection including the

Adrian Miller, the Soul Food Scholar, is a Denver, Colorado based James Beard Award winning author and food historian as well as a certified barbecue judge and former White House advisor to President Bill Clinton.In this episode Adrian and I talk about Lexington, Kentucky chef Dolly Johnson, an African-American White House chef for two presidents and who was discovered by a young Theodore Roosevelt. Much about Dolly remains cloaked in mystery, but she was in high demand in the highest halls of power. But she left all of that to return to her home in Kentucky.Adrian writes about her in his book The President’s Kitchen Cabinet. He and I discuss White House chefs as well as the idea of Soul Food, the subject of his James Beard award winning book.Plus, Adrian and I discuss barbecue and his time in Bill Clinton’s White House. Adrian Miller Website | Instagram | Facebook | Twitter'African American Cooks In the White House: Hiding In Plain Sight', by Adrian MillerAdrian Miller on Somewhere South with Vivian Howard v