Kentucky's slow-simmered hunter's stew: several meats, a garden of vegetables and a long afternoon in the pot. Racetrack kitchens and church fundraisers keep it alive, and Stella's ladles it year-round in Lexington.
Burgoo grew out of 19th-century Kentucky barbecues and political rallies, where whatever meat the county could muster went into communal kettles that simmered for the better part of a day. The stew became racetrack food along the way and remains a Keeneland tradition. In Lexington, Stella's Kentucky Deli keeps burgoo on the menu year-round, built on beef, chicken and pork from neighbouring farms with a chicken-stock base.
Join us in the Distillery District for Kentucky farm-to-table cuisine, limestone-filtered bourbons, and an exploration into the history behind this revitalized piece o...