Fun Ways to Wear Red White & Blue!
Gorgeous pieces for Independence Day Style!
It's almost Independence Day weekend, and there are so many fun ways to play up your patriotic spirit in your ensemble! Here are a few of my favorites!
Gingham
This Ralph Lauren gingham romper is so cute and on sale! This gingham top from J.Crew Factory is soooo cute and under $30! Both are perfect for picnics, parties, and summer fun well after the 4th is over!
Lilly Pulitzer Pop Pop
I'm simply obsessed with this patriotic print from Lilly Pulitzer! I think it'll be cute all summer, and for Independence Days to come!
Lilly Pulitzer Talia Romper and Sophie Dress in Pop Pop.
Dressy Draper James
If you're heading to a wedding or fancy party this weekend, why not pair classic blue and white with a pop of red? Draper James has some gorgeous pieces on sale!
Draper James Oak Hill Vine Love Dress and camera bag
What are you wearing for the Fourth?
5 Times Kentuckians Totally Changed The Way You Eat
The Kentucky roots of some of your favorite convenience foods
Everybody knows that Kentucky is home to some unique and beloved signature foods. Beer cheese. The hot brown. Benedictine. Bourbon balls. But those recipes take time. And love. And well-honed recipes. Sometimes, you just want to grab a quick bite to eat. Did you know that there's a whole lot of Kentucky history in your quick
1. Kentucky Fried Chicken. I honestly don't care who's playing the Colonel in those creepy TV ads this week. I do know that entrepreneur, restauranteur and erstwhile lawyer (he quit practicing law after punching a client in the courtroom) Harland Sanders took a common Southern delicacy, branded it with his image and Kentucky's name, and created a global icon. It's even served as Christmas dinner in Japan.
2. Duncan Hines Cake Mix. Your mama and granny probably have several boxes of Duncan Hines cake mix in their pantries for "emergencies", but did you know that, unlike his fictional counterpart Betty Crocker, Duncan Hines was a real, live Kentuckian? Which bring us to #3 on the list...
3. Duncan Hines Restaurant Guides. Bowling Green native Duncan Hines, while working as a traveling salesman, took note of places where he ate and lodged while on the road. His recommendations became so popular that, by 1935, a list of his top 167 restaurants was included in his Christmas card mailing list. The next year, he published Adventures in Good Eating, the first modern "travel guide" for roadside eateries. We can thank this WKU Hilltopper for helping us all learn where to eat while we travel!
The First Papa John's.
4. Papa John's. Oh, Papa John's. Helping American college students gain the Freshman 15 since 1983. John Schnatter, the titular Papa, sold his Camaro to pay for the installation of a pizza oven in his father's Southern Indiana bar in the early 80s. Today, Louisville-based Papa John's is the third-largest pizza business in the world, with locations in Cyprus, Ireland, and of course all over the Bluegrass State.
5. Long John Silver's. The Robert Louis Stevenson-inspired name for this Lexington-based seafood fast food chain just barely beat out 'Limey's or Barnacle Bill's when the original location opened on Southland Drive in 1969. That's probably for the best.
Next time you need a roadside snack or a quick meal, remember that there's probably a Kentuckian to thank for it. Bon appetit, y'all.
Whiskey Wednesday: Woodford Reserve Rye
Welcome to Whiskey Wednesday, HerKentucky's weekly feature that makes you think about what you're drinking. Today, we're departing from our traditional focus on Kentucky bourbon with some notes on rye.
So, I've noticed a disturbing trend lately. I seem to keep running into people who don't know the difference between bourbon and rye. We're talking bartenders, and folks who claim to be whiskey-lovers, and proud Kentuckians who ought to know better. They'll use Sazerac or the green-label Bulleit, and claim they've used bourbon whiskey, bless their hearts.
Like most everything in whiskey production, it all comes down to the grains. The difference between bourbon and rye is the grain mixture that is used in production. Of course you know that all bourbon whiskey must be made here in the United States and must have a mash bill that consists of at least 51% corn. American rye whiskeys must be at least 51% rye grain. As with bourbon, the remaining 49 percent of the recipe varies wildly by brand. Bulleit's mash, for example, is 95% rye, producing a very powerful, spicy flavor profile. Woodford Reserve's Rye, on the other hand, is only 53% rye, which makes for a smooth and balanced pour. Like bourbon, rye is aged in charred new oak barrels and must be aged for at least two years to earn the designation "straight."
Prior to Prohibition, rye was most popular in the Northeast U.S., particularly in Pennsylvania and Maryland (Mad Men fans will note that it makes sense that rye was Draper's drink of choice...) and Pittsburgh was the city around which most rye production was focused. After Prohibition, only a few rye labels survived, and most rye productions were moved to Kentucky, under the umbrella of larger distillers.
Last year, Woodford Reserve introduced a rye whiskey to their line of products. I had the opportunity to sample that product during The Kentucky Bourbon Affair tour of Woodford's distillery last week. I was so surprised by how much I enjoyed this one. I'm normally a little put off by the heavily spicy and often bitter notes of rye, but the Woodford product was delightful. We learned during the distillery event that Woodford Reserve Master Distiller Chris Morris based this recipe on a historical recipe in the Brown-Forman archives. The really does work as a nice companion to Woodford's high-rye bourbon, Woodford Reserve Distiller's Select, pairing up-front tobacco aromas with heavy tastes of apple and pepper, and a caramel finish similar to that of Woodford's bourbons. I can't wait to try it in a cocktail!
So, there you go. High-rye bourbon and low-rye rye. Two more whiskey concepts to wow y'all's friends. Go get a bottle of that rye; I promise you'll love it!
Cheers, y'all.
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Whiskey Wednesday: The HerKentucky Guide to Talking about Bourbon
The HerKentucky Guide to Talking about Bourbon
A quick and easy guide to bourbon terms.
We Kentuckians take our bourbon seriously. Of course, Kentucky bourbon is the original and the best of all bourbon whiskeys. But, while the very best bourbon is made right here in the Bluegrass State, we aren't all experts. Some of us don't drink bourbon, or don't live in a part of the Commonwealth where the spirit is produced. Even if you don't partake in Kentucky's native spirit, or if you've never taken an interest in bourbon culture, there are times when the conversation turns to Kentucky bourbon. For the very first installation of our Whiskey Wednesday series, we're giving you a little cheat sheet that will have you talking about Kentucky Bourbon like a pro.
Bourbon: Bourbon whiskey is a uniquely American spirit which falls under strict production standards. The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) require that bourbon made for U.S. consumption must be produced in the United States, made from a grain mixture that is at least 51% corn, aged in new charred oak barrels, distilled to no more than 160 proof (80% alcohol by volume), entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume), and bottled at 80 proof or more (40% alcohol by volume).
Kentucky Bourbon: Although we all know that the best bourbon is bottled here in the Bluegrass State where it was invented, bourbon does not have to be produced in Kentucky. Unlike French wines such as champagne or burgundy, bourbon does not carry a requirement for provenance. Kentucky distillers believe that the high limestone content in Bluegrass region water leads to a superior product. Here at HerKentucky, we tend to agree.
Woodford Reserve Master Distiller Chris Morris and Master Taster Elizabeth O'Neill char a bourbon barrel.
Barrel: Federal law requires that bourbon be aged in a new charred oak barrel. This means that the barrel is actually lit on fire in preparation. (Watch it here!) This process removes sulphur from the wood and allows the natural wood sugars, vanillin, and color of the wood to be absorbed into the whiskey, resulting in a delicious finished product.
Mash Bill: The mash bill is, basically, the recipe for a particular bourbon. Federal regulations require that the mash bill be at least 51% percent corn; many are 60-70% corn. Most mash bills contain varying percentages of corn, barley, and rye. The secondary grain mixture is an important factor in determining the bourbon's flavor.
Mash blending at Jim Beam American Stillhouse
Wheated: A bourbon which uses wheat as a secondary grain in its mash profile is often referred to as "wheated." These whiskeys are known for a soft, sweet flavor with notes of caramel or vanilla. Popular wheated bourbons include Pappy Van Winkle, Maker's Mark, and Old Fitzgerald.
Rye: A bourbon containing a notable amount of rye in its mash bill will have a bold, spicy flavor. Basil Hayden's, Bulleit, and Old Grand Dad are well-known rye bourbons.
Angels' Share: The "angels' share" is a distilling term referring to the amount of alcohol lost to evaporation during the aging process. This often leads to the
Proof: Proof refers to the strength of, or, put simply, amount of alcohol in, bourbon. In the United States, proof means twice the alcohol percentage. So, for example, 90 proof bourbon is 45% alcohol.
Barrels aging at Maker's Mark Rickhouse.
Now you can talk about bourbon with the pros! Cheers, y'all!
OMC X County Club Dinner Series + GIVEAWAY!!
One of the very best things about summer Sunday nights is long, lazy dinners with friends. A cocktail or two. Good conversation. Good food.
If you love all those things -- and seriously, who doesn't?!?! -- and will be around Lexington this Sunday night, June 12th, then you should check out the Original Makers Club and County Club Dinner Series event, which will be held at County Club Sunday night from 7-10 p.m.
Click here to purchase tickets. And if you aren't already convinced that this is the best way to spend your Sunday, 20% of the proceeds from the dinner will benefit the American Cancer Society!
Want to win two tickets to the dinner? Leave a comment with your name, email address, and your favorite place to have summer dinner in Lexington on this blog post, and we will draw a name at random Friday, June 10 at 5 p.m. EDT. Winners will be contacted via email and must respond by Saturday morning, June 11 at noon so that we can contact the OMC for guest list purposes.
Brunch at the Silver Dollar
I get a lot of questions about where to eat in Louisville. Every couple of weeks, someone texts/ emails/ facebooks me for a lunch, brunch or dinner recommendation in the Derby City. To keep up with these suggestions, I'll be updating the HerLouisville City Guide to reflect my favorite suggestions. First up is brunch at the Silver Dollar.
As you drive down Frankfort Avenue, The Silver Dollar looks like a hole in the wall you could easily pass up. That would be a huge mistake. Instead, you should stop when you see the iconic "Whiskey by the Drink" neon sign for a cocktail, dinner, or weekend brunch. The servers are friendly, the music is Bakersfield honky tonk country, the drinks are stiff, and the food... well, it's amazing.
Some of our favorites on the Silver Dollar brunch menu include the smoked chicken enfrijoladas,
the waffle and the flank & eggs,
and the shrimp and grits.
The Silver Dollar is located at 1761 Frankfort Avenue in Louisville. Brunch is served Saturday and Sunday from 10 a.m. - 3:00 p.m.