In Louisville, history lives on along the cobblestone streets lined with Victorian homes and in grand traditions like the Kentucky Derby. Here, chefs reimagine southern classics, and at the Kentucky State Fair, one of the oldest in America, generations gather to honor agriculture, tradition, and community.

Along the way, you’ll encounter a new twist on the famous Hot Brown, first prepared by Chef Fred Schmidt at The Brown Hotel in the 1920s. Linger over bourbon pecan pie and jam cake, and sip bourbon distilled in century-old buildings as conversations stretch long into the evening. This issue carries you through Louisville one meal at a time, revealing the people, places, and flavors that shape the city’s character.