#BLUBRUNCH at Louisville's Downtown Marriott

Yesterday, Bob and I were treated to brunch at BLU Italian Grille at Louisville's Downtown Marriott. If you follow HerKentucky and BLU Grille on Instagram (and, seriously, why wouldn't you?), you know that we turned our brunch into an Instagram takeover. It was so fun, and the food and service were fantastic!

Sunday brunch at BLU is a bit of an event. There's a jazz trio,

delicious beverages,

and an extensive buffet of breakfast and lunch fare.

Steak medallions, garlic mashed potatoes, and mixed vegetables

Two kinds of smoked salmon with caprese salad.

One entire table features locally-sourced items from Kentucky and Indiana. It was fabulous, y'all.

Bourbon cheddar cheese and Bibb lettuce. As #kentuckyproud as it gets!

Bourbon cinnamon buns

And then, there was the dessert table. Oh my goodness. The dessert table.

Bourbon + Cheesecake.

The Chocolate Bombe was, well, The Bomb.

 Cheers to BLU for a great brunch, an attentive staff, and a whole lot of fun!

BLU Italian Grille is located at 280 West Jefferson Street in Louisville. You can peruse their menu here.

(Thanks to BLU for the invitation and the wonderful meal!)

#BLUBRUNCH with Southern Blog Society and Marriott's Blu Italian Grille

This weekend, I attended a brunch at Blu Italian Grille in the Louisville Downtown Marriott for Kentucky members of the Southern Blog Society. It was so much fun to meet some girls whose sites I love, like Danielle of Lou What Wear and Beth of Seersucker + Saddles, as well as get an introduction to blogs and bloggers I didn't know, like Grace of A Southern Drawl and Jennifer of Girl Eats World.

Me, Grace, Danielle, Beth, and Jennifer

We chatted about life, SEO, and social media. And, of course, Derby. But the oddest thing was that, at a table full of social media addicts, nobody took the time to Instagram the buffet brunch. To me, that's always a sign that the food (and company) are quite good!

While several diners enjoyed the breakfast offerings, I headed toward the herb-rubbed New York Strip, roasted asparagus with baby bell peppers, and a cup of cioppino. Let me tell y'all, it was fabulous. Real, life, meal-type food in a frou-frou breakfast buffet setting. I also enjoyed a cheese plate from the Kentucky proud table, as well as a glass of John Conti peach iced tea with mint -- the closest replica to my beloved Nashville-style Fruit Tea that I've found in the Commonwealth. A glass or two of prosecco washed it all down nicely!

I can't recommend the #blubrunch highly enough for your next get-together or fancy brunch. The food and service were supurb!

{Thanks to Danielle for planning the event, to Grace for letting me reproduce a photo from her Instagram account, and to Blu for the complimentary #blubrunch!}

Biscuits and Maple Bourbon Bacon Gravy

Maple Bourbon Bacon Gravy Essentials

Bacon Gravy Reducing

Biscuits and Maple Bacon Bourbon Gravy 

Biscuits and Gravy is such a classically Southern dish. It was a staple at my house growing up and whenever I am around it now, I unabashedly ask for seconds. Recently, I have been enamored with all things bacon and thought that Bacon Gravy might just be divine!

When I set out to write this recipe, I knew that I wanted it to stand out among other bacon gravy recipes and I wanted it to be elegant enough to entertain. I started playing with different flavor profiles and found foodie bliss in Maple Bourbon Bacon Gravy.  The bacon is salty and the maple and bourbon play off its smokiness. The half and half adds an elegant touch and leaves you with a gravy that is creamy and decadently delicious. 

1 LB Maple Bacon
4 Tablespoons of your favorite bourbon
1 Tablespoon of Salted butter
1 Tablespoon of Flour
2 Pints of Fat Free Half and Half

  1. Start with your essentials; Bacon, Bourbon, Butter, Flour, Half and Half and a Maker’s and Diet in J Charles monogrammed glass.
  2. Cut 1lb of maple bacon into lardoons and cook until crisp.
  3. Remove bacon from Pan and drain bacon fat.
  4. Return pan to heat and deglaze with 2 tablespoons of bourbon. Once it has reduced slightly, return bacon to pan and add the last two tablespoons of bourbon. Cook until all bourbon is absorbed by bacon and remove from pan.
  5. In same pan, add 1 tablespoon of salted butter at a medium heat. 
  6. Once butter has melted, add 1 tablespoon of flour and stir for 1-2 minutes until flour is cooked through.
  7. After flour is cooked, slowly add your pints of Fat Free half and half, while stirring. 
  8. Simmer half and half over medium heat until it is reduced by half. About 10 – 15 minutes. If it over reduces, add a little milk and it should thin out.
  9. Add bacon, stir and serve over your grandma's homemade biscuits!
  10. This recipe yields four 1/2 cup servings.