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December 2015

Brewed to Perfection – Bluegrass Soy Sauce Co.

Holidays By December 29, 2015 Tags: , , No Comments

When you think of soy sauce, Kentucky is probably not the first place that comes to mind. However, in the push to bring the state more to the gastronomic forefront, one man in Louisville began experimenting with micro-brewing soy sauce in his home bar. The result was Bluegrass Soy Sauce.

Matt Jamie, the founder of Bourbon Barrel Foods, got his idea when he was feasting on oysters and beer. His inspiration turned into an amazing product that starts with non-GMO soybeans and red wheat, and is stored in repurposed bourbon barrels, an item in great supply in Kentucky. The sauce is rich and smoky, and finishes with a mild sweetness acquired from the barrels. It is excellent not only in it’s traditional role (as a sushi accompaniment) but as a base for other sauces as well.

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Say (Beer) Cheese!

Holidays By December 15, 2015 Tags: , , , No Comments

Let’s talk about beer cheese for just a minute. A good number of you out there are probably wondering what beer cheese is exactly. Allow me to allay your worries; beer cheese is simply a savory spread that is commonly served as an appetizer or snack at gatherings. And as you might imagine, its primary ingredients are beer and cheese. Recipes do vary, and (like chili) every business and individual has their own special recipe that they swear by. One small business in Nicholasville, KY has made a name with their beer cheese over the last twenty-five years, with simple delicious ingredients.

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Local Flavor – Weisenberger Mill

Holidays By December 4, 2015 Tags: , , , No Comments

In recent years, Kentucky has been moving toward the culinary forefront, particularly in the area of local production, farmer’s markets and CSAs. One of the better-known product lines¬†that is loved all over the state (and is quickly spreading) is from Weisenberger Mill, a water-powered mill on the banks of the Elkhorn Creek in central Kentucky.

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