The Original Hot Brown
For the true original, youll have to go toJ.
Grahams Cafeat The Brown Hotel inLouisville, where the dish was born.
Bajalani knows that, in this state full of hot browns, theyre not all created equal.
Credit:COURTESY KENTUCKY TOURISM
Some are too heavy on the sauce.
Others cut corners by using deli-sliced turkey.
Many fail to keep the toast crunchy.
Credit:ALAMY
All of these are cardinal errors, says Bajalani.
You should be able to hear the crispiness of the bread when you cut into a hot brown.
It should never be soggy, he says.
And he should know.
The hotel serves around 80,000 each year, including about 500 per day duringKentucky Derbyweek.
The Hot Brown Today
The recipe hasnt changed too much since then.
The kitchen staff slow-cooks turkey breasts for five and a half hours before hand carving them.
Crusts are removed from the thick slices of Texas toast sourced from Klosterman Baking Company.
We have to confirm its 100% right every time, he says.
Or it can be delivered through room service.
you could see every ingredient," says Bajalani.
The dish has to look good because your eye eats first.
