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    Magazine

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    “You know what’s in the original Hot Brown, right?” says Josh Bettis, executive chef for the Brown Hotel. “Not foie gras.”

    For the 90th anniversary of the hotel’s iconic dish — an open-faced turkey sandwich with bacon, tomatoes and Mornay sauce — Bettis has created a gourmet $90 Haute Brown for this year’s Derby weekend.

    Bettis wraps prosciutto around foie gras (“It’s still bird, right?” Bettis says) and a juicy turkey roulade and pairs it with cherry tomato confit and roasted tomato gelee, shaved Reggiano Parmigiano, a truffle oil Mornay sauce accented with parsley dust, and gold-wrapped brioche croutons, which Bettis says “look like gold bars.” 

    This article originally appeared in Louisville Magazine. To subscribe to Louisville Magazine, click here. 

    Images: Elizabeth Myers

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