Kentucky Burgoo and Benedictine in Louisville

Kentucky burgoo is a thick stew that Kentucky's tourism board describes as often made with mutton, beef, chicken, cabbage and potatoes, and benedictine is a cucumber and cream cheese spread created by the Louisville caterer Jennie Carter Benedict. Both are Louisville classics. Try the stew at a picnic or supper and the spread on a sandwich.

Kentucky's tourism site lists both among the state's signature foods, along with the Hot Brown, bratwurst and German potato salad. Here is what the two dishes are, how they vary and what to notice when you rate them.

What is Kentucky burgoo?

Kentucky burgoo is a long-simmered stew, and its recipe changes from cook to cook. Every family or church has a different version, and the subtle differences are the fun. The usual ingredients are meats such as mutton, beef and chicken, with cabbage, potatoes and other vegetables cooked down until the spoon almost stands up.

The dish belongs to community cooking. In western Kentucky, church picnics serve burgoo alongside chicken, pork and mutton, and Welsh settlers who raised sheep left a taste for mutton that churches kept on the menu after it fell out of favor elsewhere. In Louisville, church picnics mainly serve chicken and bratwurst, a sign of the city's German and Irish roots.

What is Louisville benedictine?

Louisville benedictine is a pale green spread of cucumber and cream cheese, traditionally used to fill small sandwiches. Kentucky's tourism site credits Jennie Carter Benedict, a local cookbook author and caterer, and dates it to the early twentieth century. It is a light, cool contrast to the heavy stews and open-faced sandwiches the city is also known for.

You may meet it as a tea sandwich, a dip with crackers or a topping on a burger. The cucumber should taste fresh rather than watery, and the cream cheese should be smooth with a little onion or seasoning behind it. A spread that has sat too long turns loose and bland.

How do you order burgoo?

Ask what is in it, since the meat varies. If you avoid pork, beef or lamb and mutton, say so, and ask how the stock is made. Many diners eat burgoo with a piece of cornbread or a few crackers, and some add a splash of hot sauce.

Taste the stew before you season it. A good one is deep and savory, a little smoky, with vegetables that have gone soft without turning to mush. It should be thick but not gluey. Note whether it is served in a cup or a bowl, since a cup is enough for a taste. If a friend is with you, order one cup each of two versions and compare the seasoning, the thickness and the balance of meat to vegetables. Write down which you preferred and why, because the difference between two stews is exactly what a rating should capture.

What should you look for in a cucumber spread sandwich?

Look at the bread first. A thin, soft white bread with the crusts off is traditional, but a good rye or a toasted slice is also common now. Check the spread: it should be creamy, lightly green and fresh, with a clear cucumber note.

Ask whether the spread is made in the kitchen. A house-made version usually tastes brighter than a tub from a supplier. If you are serving it at home, drain the cucumber well before mixing, since water is the usual enemy of a good spread.

Where do these dishes fit in the Kentucky year?

Burgoo is associated with large gatherings: church suppers, political rallies and big events. Benedictine is associated with showers, luncheons and afternoon tea, though it is a sandwich any day. Because Louisville's food calendar is full of public events, the best way to try both is often to say yes to a picnic, a church supper or a local festival.

For more of the city's best-known plates, the Hot Brown guide covers the open-faced sandwich, and the Germantown guide covers the German side of the table. The finding good food guide shows how to keep your own notes.

How do you track Louisville classics with Mosey?

Open the Mosey app after a meal and rate the dish, not just the place. The place and stars are required; after that you can name the dish, such as "burgoo, cup" or "benedictine tea sandwich", add tags and attach a photo. Write one line on the texture or the seasoning.

The Dishes page shows what people near you are rating and liking, under Trending and Most liked, so a bowl of burgoo you rate joins that picture. Rate places that carry a cuisine tag and the app awards a badge for it. Start a list called Louisville classics with one entry per dish and invite a friend by link so they can add their own. Follow friends to see what they rated and saved, and tag the people you ate with so each of you can rate the same meal. The ratings page explains rating by the dish.

Using Mosey also supports local places: it is free for a place to list, places keep more of what they earn than with high-commission apps, and there are no hidden fees for the place.

Where else can you read about Louisville?

See the Louisville page, the Kentucky page and the US food guides.

Before your next Louisville meal, get the Mosey app, rate the classics by name and save your favorites to a list.