Magazine [1]

“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.  [4]

Images: Elizabeth Myers