Cooking Schools
Cooking Schools
 Search by State Search by School Online Cooking SchoolsCulinary Resources
Cooking Articles Culinary Career CenterCulinary Schools by State
Alabama Schools Arizona Schools California Schools Colorado Schools Connecticut Schools Florida Schools Georgia Schools Hawaii Schools Illinois Schools Kentucky Schools Massachusetts Schools Minnesota Schools Missouri Schools Nevada Schools New Hampshire Schools New Jersey Schools New York Schools Online Schools Oregon Schools Pennsylvania Schools Rhode Island Schools Texas Schools Utah Schools Virginia Schools West Virginia Schools
|
 |
Kentucky Cooking SchoolsThe South's cooking is at its best in Kentucky. Be sure to sample such traditional Kentucky favorites as country ham, fried chicken (this is, after all, where Colonel Sanders got his start), beaten biscuits, spoon-bread and hickory-smoked barbecue. In eastern Kentucky, the barbecue is made with pork; in the west, with mutton. But across the state, the sauce is vinegar-based -- tomatoes would be unthinkable! The Hot Brown, an open-faced sandwich of turkey and bacon swimming in cheese sauce, is unique to Louisville. Kentucky is also famous for burgoo, a slow-cooked stew made with pork, veal, beef, lamb, chicken, corn, cabbage, peppers, celery, okra and potatoes. This stew was traditionally served to the crowd at political campaign rallies, and it's now dished up at outdoor festivals. Fortunately, it's not hard to find such delicacies: Within 40 mi/65 km of Lexington, for example, you can have excellent meals at such country inns as the Boone Tavern in Berea, the Beaumont Inn in Harrodsburg and the Trustees' Office Inn at the Shaker Village of Pleasant Hill. Kentucky Cooking Schools
|