Jonathan Lundy, chef/owner of Jonathan at Gratz Park in Lexington, has redefined regional cuisine. His restaurant has what he calls "a Southern backbone with influences from all over."
While dining at a restaurant in Northern Kentucky, Lundy was inspired to create Kentucky hot slaw. "They had something similar to this, and I was intrigued by it. I ate it, and it spurred me in a different direction."
Apple Cider-Bacon Vinaigrette:
1 cup brown sugar
½ teaspoon onion powder
½ teaspoon garlic powder
1 tablespoon Dijon mustard
½ cup whole-grain prepared mustard
4 tablespoons maple syrup
1 tablespoon Maker's Mark bourbon
1 cup cider vinegar
1 cup rendered bacon fat
1 cup olive oil
Combine the brown sugar, onion powder, garlic powder, mustards, syrup, bourbon and vinegar in a mixing bowl; stir. Add the bacon fat and olive oil while whisking slowly. Set aside.
1 tablespoon vegetable oil
1 cup crispy bacon
6 cups thinly sliced green cabbage
1½ cups julienned carrots
1 cup thinly sliced red onions
3 tablespoons small diced red pepper
1½ cups julienned Granny Smith apples
Heat a large sauté pan over high heat. Add the oil and ½ the bacon to the pan. Cook for about one minute, tossing often. Add the cabbage, carrots, onions, onions, red pepper and apples; sauté for about one minute. Deglaze the pan with the vinaigrette. Simmer for about one minute. Remove from the heat and place on serving plates. Garnish with more vinaigrette and the remaining crispy bacon.
Makes 4 to 6 servings.