Hot Brown from its birthplace, the Brown Hotel — Photo courtesy of The Brown Hotel & Chris Witzke
While the English language tends to be fairly complicated, us anglophones are typically straightforward about naming our food. When it comes to dishes like chicken wings, mashed potatoes, scrambled eggs or apple pie, there’s little doubt about what’s on the plate in front of you.
Of course, this isn’t always the case, as I discovered shortly before a trip to Louisville. As a lifelong New Englander, I was largely ignorant of the culinary atmosphere of the Bluegrass State, until a good friend recommended that I sample one of the city’s most famous dishes: the Hot Brown.
Though I had some notion of the color and temperature of the dish, the odd and slightly unappealing name left a lot to the imagination. I decided to forgo any research into the ingredients, instead allowing the components of the dish to come as a total surprise. Upon my arrival to the city, nestled on the banks of the Ohio River, I came face-to-plate with my first Hot Brown.
The bottom layer consisted of four slices of Texas toast topped by a generous helping of sliced turkey breast, then slathered with a healthy dose of Mornay sauce and broiled, ensuring…
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