The Bluegrass State offers so much more than just mint juleps and the Kentucky Derby, with a rich culinary history that rivals that of America’s more well-known food destinations. A few ingredients come to Chef Ed Lee’s mind when he thinks about his adopted state: country ham, sorghum and smoke. Ed visits Nancy Newsom, still making her family’s ham with their century-old recipe, with Southern food historian and Atlanta chef Linton Hopkins.
Then it’s off to Owensboro with homegrown chef (and local celebrity) Ouita Michel, to make a dish featuring two more local ingredients: smoke and spoonbill caviar. Yes, caviar from Kentucky.
And finally, Ed places Kentucky’s most prized crop – sorghum – on a pedestal and creates a decadent ice cream with the viscous, sweet, earthy amber syrup.
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