Kentuckian Cuisine

Prior to my trip out to Louisville, I never really thought extensively about the food of Kentucky beyond Harlan Sanders's Kentucky Fried Chicken.  I found foods of Louisville to be a wonderful balance of southern decadence sprinkled with international influence.  Not so southern that I felt like a stick of butter was about to lodge itself and harden in my arteries, but southern in that there were fried elements, collard greens, and cornbread.  And while there is some component of Midwestern influence (since Kentucky borders Illinois, Indiana, and Ohio to the north), it wasn't obnoxious like the previous run-ins I've had with Midwestern food (cheddar cheese melted on apple pie really doesn't work).

Unsurprisingly, between San Francisco and Louisville, I managed to gain about 7lbs.  Luckily, 2 of those were just water weight as a result of increased salt intake.  I've managed to whittle down the remainder and am almost back down to pre-drinkcation weight by getting runs and weights in and getting back onto the low-carb wagon.

I am not usually one to take pictures of my food, but I really felt compelled to, despite the fact that I'd be fulfilling the cringe-worthy Asian tourist stereotype.  As far as picture quality, the restaurants were all a little dark so I had to open up the aperture and ended up with less than optimal focusing... good thing I didn't go into this aspiring to be a food stylist/photographer.

The bourbon balls were left unguarded at Woodford... little dark chocolate truffles with chocolate bourbon filling - definitely took home a couple boxes for gifts and bad mood pick me ups.

Tournedos topped with sweet potato curls and sweetbreads, cooked rare, of course.

Hands down the best eggs benedict I've ever had with avocado, chorizo, and topped on a corn cake.

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