Kentucky has a rich history of producing spirits. Kentucky is the birthplace for bourbon and is America's only native spirit made with at least 51% corn and must be made in the United States with very exacting standards to be called bourbon. Moonshine was a source of illicit income in the Appalachian region for many years during the 20th Century. In 2010 the government legalized moonshine products allowing for wide distribution. The first commercial vineyard in the United States was planted along the Kentucky River and currently more than 60 wineries or vineyards are producing grapes and/or…mehr
Kentucky has a rich history of producing spirits. Kentucky is the birthplace for bourbon and is America's only native spirit made with at least 51% corn and must be made in the United States with very exacting standards to be called bourbon. Moonshine was a source of illicit income in the Appalachian region for many years during the 20th Century. In 2010 the government legalized moonshine products allowing for wide distribution. The first commercial vineyard in the United States was planted along the Kentucky River and currently more than 60 wineries or vineyards are producing grapes and/or wine for sale. These spirited treasures began in Kentucky and they play an integral role in our heritage, agriculture, families and cuisine. During prohibition distillers provided "liquid refreshment" to those who knew how to make a connection, and speakeasys dotted the countryside. Currently Kentucky boasts wine and bourbon festivals; the Kentucky Bourbon Trail (TM); vineyard tours; and Kentucky Proud products made with bourbon, wine and moonshine. Kentucky has a rich and diverse culinary heritage drawing from many regions and cultures. Many of my family's historic recipes called for a "a teacup" or "lots of butter" as part of the list of ingredients, but now have been revised to include measurements we all recognize. All recipes are carefully chosen and tested dishes using Kentucky spirits. They incorporate both new creations and family favorite recipes guaranteed to become new favorites of your family and guests.
Dayna Seelig is a retired professor of 27 years from Morehead State University. She was raised to appreciate traditional southern cuisine that included canning, preserving and cooking with her grandmothers. She was raised in Lexington and on a thoroughbred horse farm in Flemingsburg, KY. Cooking and baking provide a relaxing outlet for her creative energies and she loves to watch her friends and family enjoy each other around a table of food. She lives in Mt. Sterling, Kentucky with her husband, Mike. Both sons, Rian Brown and Justin Brown, are wonderful cooks and have their own specialty items. And the tradition is being passed along to the next generation. The first question their two grandchildren, Hadlee and Quinn Brown, ask as soon as they come to her house is "what do we get to bake today?". Dayna can be followed at www.kentuckyspiritedchef.com. FB Kentucky Spirited Chef and @kyspiritedchef
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