Wild Eggs, Kalamity Katie’s Border Benedict and a James Beard Award Finalist

As you may know, Louisville, Kentucky is one of our favorite cities to visit.  We love the people, the historic hotels, the surrounding area with stunning rolling hills and horse farms and of course, the food.  Obviously, a little bourbon thrown in for good measure doesn’t hurt either. 🙂

When we were invited to breakfast while in Louisville last year to meet with a local business and their chef, I was not sure what to expect.  We are always in search of finding the best chefs, special destinations or unique stories to bring to our readers, so I agreed.  I had never met an “Eggsecutive” Chef before.  This was definitely a first and proved to be an “eggcellent” surprise!

While I generally do not write about breakfast or lunch experiences, I changed my mind after meeting with J.J. Kingery, the “Eggsecutive” Chef at Wild Eggs.  This concept of an upscale breakfast and lunch restaurant is creative and fun.  The morning culinary creations from their menu exude the same amount of passion, level of preparation and presentation that you would expect from a quality dinner experience.  With the Kentucky Derby just around the corner, I thought you might appreciate a suggestion or two for places to nosh while in Louisville.   For those that can’t make the trip, I hope this may give you some new inspiration for your own home breakfast cooking.

While there is certainly standard breakfast fare offered, I would suggest that you be adventurous and order one of the more creative selections.  One of the most beautifully plated and intriguing dishes on the menu was Leggo My Egg Roll.  This version of sushi included smoked salmon, scallion, cucumber, roasted red pepper, cream cheese, tagarashi seasoning and thinly sliced cooked egg roll inside toasted nori.  It is served with soy ponzu, wasabi aioli, pickled ginger, kimchi and toasted sesame seeds.  It was almost too pretty to eat.

Something more fitting for the Kentucky Derby season might be the Kelsey KY Brown with toasted sourdough bread, roasted turkey, applewood smoked bacon, diced tomato, white cheddar Mornay, a fried egg and smoked paprika.

One dish that was tempting to order was Clementine’s Creamsicle Crepes: warm crepes filled with sweetened cream cheese and orange marmalade, Grand Marnier Suzette sauce, toasted macadamia nuts, fresh orange supremes, whipped cream, powdered sugar and cinnamon.  However, in the best interest of my waistline, I chose Jimmy the Greek Fritatta.  This dish combined eggs with oven-dried tomato, fresh spinach, onion, basil pesto, feta cheese and pepperocini peppers.  All of these creations are prepared with the freshest ingredients and are beautifully plated.

I am not a breakfast person.  Loading up on hefty portions of rich foods to start my day makes me want to crawl back under the covers for a nap.  In fact, many days while working on the computer, I have totally bypassed breakfast (but not the two cups of coffee) and am suddenly deciding on my lunch options.  However, I could definitely get excited about breakfast at Wild Eggs.

After breakfast and a chat with Chef J.J. Kingery, we were impressed with the originality of the menu and the quality of ingredients used in the preparation of these clever dishes.  I certainly walked away with some ideas to liven up our mornings or make that, lunch, in my case.  Their concept is unique enough that it earned them a trip to the James Beard House last September.  I think that is pretty “eggsceptional!”

The owners have decided to move slowly in their expansion of the concept to ensure they do not lose control of the quality and integrity of their product.  They currently have three locations in Louisville and one in Denver.  I am keeping my fingers crossed that they decide to come to Atlanta some day.  We would love to have them here!  Maybe they will get the hint from this article. Maybe they would let us open a restaurant in Atlanta.  Maybe?

Chef Kingery has shared his recipe for Kalamity Katie’s Border Benedict which is a charming name for what I would best describe as an over the top Mexican-style breakfast.  I used this Chili Cheese Cornbread recipe as the base (the recipe calls for green chili cheddar corn cakes).  Topped with chorizo, two poached eggs, queso fundido, pico de gallo, sour cream, green onions and avocado, this one is sure to have you back in bed for that nap!

Enjoy!

On another note, I am very excited to announce that Bunkycooks has been named as one of three finalists in the James Beard Foundation Journalism Awards for Best Individual Blog.  I cannot begin to express what an honor this is.  The awards ceremony is in New York City May 4th, 2012 and the journalism winners will be announced then.

I thought a little shout out to the Commonweath of Kentucky today would be appropriate since this article, On The Road Culinary Adventures Goes to Kentucky, was cited as a favorite by the James Beard Foundation.

If you are going to the Kentucky Derby, here are a few suggestions for places to visit, stay and dine while in the Louisville area.  If Derby Day plans are not on your calendar, I hope you will make a trip to Louisville at some point in the near future.

The Brown Hotel – This beautiful historic hotel will take you back in time and Chef Laurent Géroli makes a mean Kentucky Hot Brown.

21c Museum Hotel – We love this beautiful contemporary hotel.  Be sure to dine at Proof on Main with Chef Michael Paley for a special evening.

Seviche, A Latin Restaurant – Chef Anthony Lamas creates stunning dishes with a Latin flair.  This dining experience is not to be missed.

The original Derby Pie® – No trip to Louisville would be complete without a slice (or two) of this local favorite from Kern’s Kitchen.

Woodford Reserve – Take a tour of this beautiful distillery and be sure to get a sample or two while you are there. 🙂

Mint Julep – You must try this traditional Derby Day cocktail while in town.  If you are not able to make it to Louisville, this recipe makes a pleasingly perfect drink that is just right and not cloyingly sweet.