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Off to the Races

Off to the Races
Photos by Sarah Jane Sanders

A Derby Do for At-Home Revelers

“People always want the Hot Brown, it’s part of the Derby trifecta: See the historic Brown Hotel, go to the tracks, have a Hot Brown,” says Josh Bettis, former executive chef of the iconic hotel in downtown Louisville. While the standard version of the sandwich is a layering of Texas toast, roasted turkey, and bacon, all smothered in Mornay sauce and cheese, Bettis souped it up by crusting the croutons with gold, wrapping the turkey in prosciutto, infusing the Mornay with white truffles, and then finishing with a seared slice of foie gras. Since we all can’t make it to Kentucky—and most of us don’t require the caloric intake of a racehorse—we asked Bettis to create a more reasonable way to enjoy the famed dish at home. His Hot Brown Spring Rolls offer a bite-sized taste of Louisville, and allow us room to consume the rest of the spread, which includes a wedge salad, double-decker ham sandwiches, and a sweet julep trifle to cap it all off. Don your hats, place your bets, and pour your best bourbon; we’re off!

Recipes from The Brown Hotel in Louisville, Kentucky

Kentucky Derby Wedge Salad with Benedictine Dressing

Hot Brown Spring Rolls

Party Tea Sandwiches

Mint Julep Trifles

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