WINTER/SPRING 2017 DREAMSCAPES
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Bourbon, Jim Beam Distillery and four
award-winning wineries: Brooks Hill,
Forest Edge, MillaNova and Wight-Meyer.
Craft breweries are popping up every-
where as well, many along Lexington's
Brewgrass Trail. Foodies can combine their
explorations with any of a number of culi-
nary trails bearing names such as Hot Brown
Hop and Urban Bourbon in Louisville. Bon
Appétit Appalachia takes in farm tours,
farmers' markets, farm-to-fork restaurants,
festivals and events, vineyards, wineries
and craft breweries.
Several tour operators offer a variety of
packages. For example, Kentucky Wine &
Bourbon Tours (bestkywinetour.com) pro-
vides options that can include tastings and
meals. Visitors who prefer to navigate on
their own can download a Kentucky Wine
Trails app and a virtual passport from
kentuckytourism.com.
BBQ AND BLUES
While any kind of meat can be barbecued,
Kentucky's regional style is mutton-based. In
the mid-1800s, when wool production
became profitable and farmers increased their
sheep herds, they ended up with an unlimited
supply of aging sheep that no longer produced
good wool. While this became a major food
source, the meat was tough so had to be slow-
cooked and well-seasoned.
The annual International Bar-B-Q Fes-
tival in Owensboro (May 12–13, 2017)
features a series of hilarious "Mutton
Glutton" events and competitions com-
plete with elaborate awards ceremonies.
These include a cook-off, keg toss and pie-
eating contest.
Henderson's annual W.C. Handy Blues &
Barbecue Festival (June 14–17, 2017) is one
of the largest free music festivals in the U.S.
It celebrates the life and legacy of Hen-
derson resident and "Father of the Blues,"
William Christopher Handy by booking big
blues names from Kentucky and beyond.
Festival participants can enjoy a variety of
