New spins on the Hot Brown - WDRB 41 Louisville News

New spins on the Hot Brown

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LOUISVILLE, Ky. (WDRB) --1926. Fourth Street. The Brown Hotel. It was a traditional, classy spot for parties and a place where you could expect good eating. The mid 20s also brought a bit of problem for the man at the helm of the kitchen. Chef Fred Schmidtt started to feel his classic dishes were becoming a bit stale.

"He thought, well I'll come up with something new, something a bit more fulfilling for them," Brown Chef Ryan O'Driscoll said.

And, boy did he in the form of a hearty, opened faced sandwich with ingredients chosen carefully.

"Roasted turkey breast, sliced bacon, tomato, mornay sauce," O'Driscoll explained.

They're then blended together perfectly with the heat of an oven. Over time, the traditional flavors from the Brown made their way down fourth street and across the city.

Today, Wild Eggs-- as their name might suggest decided to transform the Derby City classic into more of a breakfast dish.

"We top it with a nice fried egg, sunny side up of course," Wild Eggs Chef Tony Efstratiadis said.

The yolk, sourdough bread, and lighter turkey add a lighter feel to it.

"We wanted to make sure that it was unique to our guests and our restaurant," he explained.

Same idea over at Sicilian Pizza on fourth-- with a much different way of going about it.The pizza shop's crust serves as a base instead of bread-- with a mornay sauce substitute too.

"We use our homemade alfredo sauce with cheddar cheese added to it," Co-owner Jeff Kopple said.

Add all the other Hot Brown "go-tos," throw it in the oven, and you have a big hit.

They're just a few of the new spins on an old classic, that with each bite eaten,represent a dish now steeped in tradition.

"Born here in 1926, still going strong in Louisville here today," O'Driscoll said.

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