The Mind of a Chef Season 3 Episode 5 Kentucky

In season 3 episode 5 of The Mind of a Chef, titled "Kentucky," the show explores the culinary traditions and flavors of the Bluegrass State. Hosted by chef Edward Lee, who hails from Brooklyn but has made Louisville his home, the episode examines the unique mix of Southern, Appalachian, and African American influences that make Kentucky cuisine so distinctive.

The episode begins with a visit to Bourbon Barrel Foods, a Louisville-based company that specializes in artisanal soy sauce, Worcestershire sauce, and other condiments. Lee meets with founder Matt Jamie, who discusses the techniques and ingredients that go into their products. Lee is particularly interested in the soy sauce, which is made using Kentucky-grown soybeans and aged in bourbon barrels. The result is a sauce with a deep, rich flavor that adds a unique twist to traditional Asian dishes.

Next, Lee heads out to the Kentucky countryside to meet with farmer Brian Mudd and his family. The Mudds have been raising ham hocks and bacon for generations, using traditional curing methods that involve salt, sugar, and spices. Lee is fascinated by the process and joins the Mudds in their smokehouse to see how the hocks and bacon are hung and smoked. Later, he samples some of the finished product and marvels at the complex, salty-sweet flavor.

Back in Louisville, Lee visits the kitchen of chef Annie Pettry, who is known for her inventive takes on classic Southern dishes. Pettry demonstrates how to make a dish called "hot brown," a cheesy, meaty casserole that originated at the Brown Hotel in Louisville. She uses local ingredients like country ham and heirloom tomatoes to give the dish a fresh, seasonal twist.

Lee also spends some time with pitmaster Chris Lilly, who runs Big Bob Gibson Bar-B-Q in Decatur, Alabama. Lilly is a multiple-time winner of barbecue competitions, and his restaurant is famous for its chicken with white sauce. Lee and Lilly discuss the origins of white sauce, which is a mayonnaise-and-vinegar-based sauce that is popular in northern Alabama. Lilly demonstrates how to prepare both the sauce and the chicken, using hickory wood for smoking.

Finally, Lee learns about the history and culture of African American cuisine in Kentucky. He meets with chef Coby Ming, who runs a restaurant called The Table in the West End of Louisville. Ming discusses the challenges faced by Black chefs and restaurateurs, and talks about the importance of honoring and preserving African American culinary traditions. Lee is moved by Ming's passion and creativity, and samples some of his dishes, which include smothered pork chops, black-eyed peas, and collard greens.

Throughout the episode, Lee weaves together these different threads to paint a compelling picture of Kentucky cuisine. From the tangy soy sauce to the smoky hocks, from the cheesy hot brown to the vinegary white sauce, from the rich African American flavors to the barbecue traditions of the Deep South, Kentucky's culinary landscape is diverse, complex, and utterly delicious.