From the Bourbon Trail and one of the oldest beer recipes around, to cooking demonstrations, team-building events and restaurants run by nationally renowned chefs, Kentucky is a veritable buffet for planners interested in incorporating the state’s unique food and beverage traditions into a group itinerary.
Louisville
Louisville is in the midst of an exciting time right now, as the city has recently experienced an unprecedented investment in its urban center. Over the last five years, an estimated $700 million in tourism-related projects were completed, and by 2011, more projects will enhance Louisville’s reputation as one of the most attractive destinations for conventions and trade shows in the South.
According to Stacey Shepherd Yates, vice president of marketing communications at the Louisville CVB, the city has also steadily gained recognition as one of the country’s most vital restaurant scenes. With more than 2,500 restaurants, she says visitors are astounded by the variety and quality of fine dining in a city of Louisville’s size.
“As Bon Appetit magazine recently noted, Louisville is one of the ‘foodiest’ small cities in the country,” she says. “We have one of the strongest independent restaurant communities in the country, and these authentic dining experiences can be had at a much better value than in larger markets.”
While it’s no easy task choosing from its lineup of eateries, several do stand out in Louisville.
Limestone Restaurant blends new Southern cooking with old Southern charm and offers “Lunch Lessons” for groups; after a cooking demonstration of popular dishes, guests are treated to lunch that features those dishes. Dean Corbett, star of the regional TV show, Secrets of Louisville Chefs Live, and owner of Equus, also offers cooking classes for groups. The hot brown, an open-faced turkey sandwich that’s received international kudos for 80 years, is a Louisville tradition invented at the historic Brown Hotel. And at Proof on Main, which offers a cooking class for small groups, Chef Michael Paley has created a national following for his work with Kentucky bison.
“From bison tartar, bison burgers and bison steaks to bison pastrami, Chef Paley’s use of this truly American animal is an excellent example of sustainable cuisine,” Yates says.
Though a 200-year-old product of the state, bourbon has not always been embraced by the hospitality industry quite like it is now, Yates informs.
“The popularity of whiskey worldwide after the return of the vintage cocktail culture in drinks like the old-fashioned, which was invented in Louisville, has influenced this trend,” she says, adding that hotels including the Louisville Marriott Downtown offer bourbon tastings to groups, often arranging appearances with the master distiller of specific labels.
“Bourbon is the original American spirit, a fact celebrated every day and night in Louisville at every bar along the Urban Bourbon Trail,” she says.
Delegates are encouraged to visit the trail, which consists of seven establishments, including Maker’s Mark Bourbon House & Lounge and the Old Seelbach Bar.
“Beyond the Urban Bourbon Trail, most restaurants and bars in Louisville have a respectable list of bourbons and feature bourbon in at least one dish on the menu, from bourbon ball french toast to bread pudding with a bourbon sauce,” Yates says.
Many bars offer a signature bourbon cocktail, she adds, citing bartender Joy Perrine’s bourbon-infused cocktails at Jack’s Lounge, which has private space for groups.
For groups that would like to celebrate the official drink of the Kentucky Derby, Mint Julep Tours offers a unique outing to local bourbon distillers complete with a lunch at one of Louisville’s restaurants.
Northern Kentucky
Northern Kentucky boasts a rich German heritage, so a must-see stop, according to Tom Caradonio, president and CEO of the Northern Kentucky CVB, is the first authentic hofbrauhaus outside Munich in Newport, where groups can also enjoy a private event.
“The beer is brewed on sight according to the Bavarian Beer Purity Law enacted in 1516, the oldest food-service law in the world,” he says, adding that the most popular beers served at Hofbrauhaus Newport are the lager, which is made from a 1589 recipe, and the dunkel. Favorite food items on the menu are pretzels, beer cheese and the Reuben sandwich.
The most unique food item in the area is called goetta (pronounced GET-uh). Composed of beef or pork, pinhead oatmeal, spices and broth, goetta is so popular that Covington hosts a weekend festival in June that draws thousands of people to sample everything from goetta chili to goetta fudge.
“Its origins date back to the 1840s, when German immigrants were looking for ways to stretch dollars during Cincinnati’s pork production heyday,” Caradonio says, adding that goetta is served at many local eateries and is on the Cincinnati Marriott at RiverCenter’s breakfast menu.
Other food items unique to the area include ribs at Montgomery Inn, a nationally known Cincinnati area restaurant, and potato pancakes at Izzy’s, the well-known local deli chain.
“For larger meals, say at lunch, we often suggest what we call our Cincinnati buffet,” Caradonio suggests.
The buffet includes, among other local favorites, chili dogs, potato pancakes, pulled pork and Graeter’s Ice Cream.
The Northern Kentucky Convention Center initiated a customizable culinary team-building event for groups. During the program, attendees are divided into teams and each prepares a menu item, such as shrimp canapes, blackened salmon filets and apple strudel. At the end of the event they sample each other’s creations.
Lexington
The hottest F&B trend in Lexington is the same trend seen around the country—consuming locally grown products, according to Dennis Johnston, vice president of sales at the Lexington CVB.
“There are a number of locally owned restaurants in Lexington and the Bluegrass Region that have been committed to using locally grown produce and meats for several years,” he says, citing a few places that stand out for their commitment to this idea: Jonathan’s at Gratz Park, Holly Hill Inn and Dudley’s Restaurant.
Johnston adds that local organic ingredients produced on “green” farms and served in a “green” environment are becoming a requirement from meeting planners.
“Everyone is looking for or demanding a green meeting or event,” he says.
They’re also looking to incorporate a bourbon tour, and Lexington is the perfect jumping-off point. The area, in fact, features four of the eight distilleries on the Kentucky Bourbon Trail, several of which have accommodations for meetings and events. Buffalo Trace, Four Roses, Wild Turkey and Woodford Reserve are all within 30 minutes of Lexington.
Lexington also features more than 90 downtown restaurants within walking distance of the Lexington Convention Center and its surrounding hotels, including deSha’s Restaurant, which hosts private parties and where guests often indulge in a local tradition: cream-style cornbread with honey butter.
Six new bars that feature live music have recently opened downtown, Johnston says, including Chase Tap Room, DeVassa Bar & Cafe and the Penguin Dueling Piano Bar.
“Horse & Barrel isn’t new but it is a great bar for bourbon lovers, with more than 70 bourbon labels available,” he adds.
Bowling Green
The spirit of culinary icon Duncan Hines lives on in his hometown of Bowling Green. Once a trusted name in restaurant reviews across the nation, Hines only awarded recommendations to establishments practicing the highest standards of quality, according to the Bowling Green Area CVB’s sales manager, Duncan Hines, a distant relative of the cake mix king.
“His demand for excellence still influences local restaurateurs today as they prepare dishes from scratch using fresh ingredients,” he says. “Groups meeting in Bowling Green should not miss the unique opportunity of touring the ‘Recommended by Duncan Hines’ exhibit, followed by a cooking demonstration and meal at the Kentucky Museum or having a more private event aboard the static Duncan Hines Dining Car at the Historic RailPark.”
Joining the Hines legacy in Bowling Green are a variety of authentic international restaurants offering a fusion of Old World recipes with traditional favorites, Hines adds. Many of these establishments are located in the historic downtown district, offering groups an accessible culinary adventure.
“Holding a private reception at Brickyard Cafe, a Bosnian- and Serbian-owned eatery, will certainly please the palates of your attendees with antipasto, Mediterranean salad and house-made foccacia,” Hines says. “We also have a few original Japanese concepts [Yuki, Samurai Steak & Sushi, and Kyoto Diner] as well as a Greek-owned restaurant [Anna’s Greek Restaurant & Bar].”
Groups enjoy touring Chaney’s Dairy Barn in Bowling Green, Hines says, in part due to the current interest in where foods originate.
“We can arrange a farm tour including a milking demonstration and samples of their homemade ice cream, and groups can even discuss business in the barn’s loft or on the large porch while visiting,” Hines explains.
A brand-new distillery in downtown Bowling Green, the Corsair Artisan Distillery, also welcomes groups for tours of its facility, where they produce small batches of gin, rum, vodka and bourbon. In addition to tours and tastings, Corsair can host small receptions inside the distillery’s historic building.
“If unique food and beverage options are important to a planner, we are eager to offer creative suggestions and work on an individualized menu,” Hines says. “Incorporating local spirits [such as Corsair’s vanilla vodka and spiced rum] and produce, multicultural dishes and the ‘sweet’ story of Duncan Hines are all possibilities.”
Paducah
Paducah’s one-of-a-kind eateries, many of which are housed in historic 19th century buildings, also represent the world stage.
“Whether you prefer an authentic Italian restaurant or Argentinean grill [Martin Fierro Argentinean Grill & Rodizio] complete with servers wearing gaucho pants, Paducah’s dining choices enhance the cultural experience,” says Fowler Black, sales director at the Paducah CVB.
From Italian (Cynthia’s Ristorante, Ristorante di Fratelli), American (C.C. Cohen Restaurant & Bar, Doe’s Eat Place), European (Max’s Brick Oven Cafe) and Mexican (Tribeca Mexican Restaurant), to a taste of New Orleans at Whaler’s Catch Restaurant & Oyster Bar (which has a meeting area called the French Quarter), Paducah’s wide range of dining choices offers something for every appetite and budget. Plus, many of these eateries are within walking distance of one another, so dine-around outings are available.
Planners should also keep in mind a variety of Southern cooking options when meeting in town.
“Paducah is definitely known for its great Western Kentucky barbecue,” Black says. “In addition to all the award-winning barbecue diners and restaurants Paducah has to offer [including Backwoods BBQ and Starnes Bar-BQ], thousands of locals and visitors flock to the historic downtown each September for Barbecue on the River, a community charitable event.”
A number of groups are requesting catered meals delivered to specific locations in the LowerTown and Downtown areas, Black adds.
“One of the benefits of this is that it eliminates the ordering and waiting at a local dining establishment while providing customized service,” he says, adding that local award-winning barbecuers who have participated in national competitions can also provide meals, including Dale Perry and the Good Ole Boys Bar-B-Q team.
Planners might also check out classes and demonstrations at Paducah’s Culinary Arts School, which has a bistro for group functions.
For More Info
Bowling Green Area CVB 270.782.0800 www.visitbgky.com
Kentucky Department of Tourism 502.564.4930 www.kentuckytourism.com
Lexington CVB 859.233.1221 www.visitlex.com
Louisville CVB 502.584.2121 www.gotolouisville.com
Northern Kentucky CVB 859.261.4677 www.nkycvb.com
Paducah CVB 270.443.8783 www.paducah-tourism.org
