Meet Chef Eric Hudson
See Chef Eric Hudson in Action at the Festival Culinary Tent
We are pleased to welcome back Executive Chef Eric Hudson to the ADK Wine Fest!
Chef Eric will be showing off his skills on both days of the festival, with live demonstrations in the Culinary & Cocktail Tent!
Chef Eric Hudson is back in the kitchen with us and this time he’s getting ready for Derby Day with this famous Kentucky Dish, the Hot Brown! This dish had our Festival Manager speechless it was THAT GOOD!
Check out the video below!
The Kentucky Hot Brown
Ingredients:
- 2 oz. Whole Butter
- 2 oz. All Purpose Flour
- 8 oz. Heavy Cream
- 8 oz. Whole Milk
- ½ Cup of Pecorino Romano Cheese
Plus 1 Tablespoon for Garnish - Pinch of Ground Nutmeg
- Salt and Pepper
- 14 oz. Sliced Roasted Turkey Breast, Slice Thick
- 4 Slices of Toast (Crust Trimmed)
- 4 Slices of Crispy Bacon
- 2 Roma Tomatoes, Sliced in Half
- Parmesan Cheese
- Paprika
- Parsley
Directions:
For each Hot Brown, place two slices of toast with the crusts cut off in an oven-safe dish – one slice is cut in half corner to corner to make two triangles and the other slice is left in a square shape – then cover with 7 ounces of turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of the turkey and toast. Place in the oven at 350 degrees until roasted through (10-15 minutes).
Meanwhile, In a two‑quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium‑low heat, stirring frequently. Whisk heavy cream and whole milk into the roux and cook over medium heat until the cream begins to simmer, about 2‑3 minutes. Remove sauce from heat and slowly whisk in Pecorino Romano cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.
Next, pour one half of the Mornay sauce to completely cover the dish. Sprinkle with additional Pecorino Romano cheese. Place the entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, cross two pieces of crispy bacon on top, sprinkle with paprika and parsley, and serve immediately.