I just returned from cooking omelets with the members of the Tri-State Bed & Breakfast Association, the three states being Kentucky, Ohio and Indiana. It was an omelet workshop – where about 90 people cooked their own omelets. Since there are all sorts of ways to make an omelet, guests often ask if it’s okay to cook their omelet with their own technique. This year, there were a lot of people who were at a loss when confronted by a simple frypan! Not anymore! All of my cooks learned to turn-out picture perfect omelets, most in a minute or so.

This being a B&B affair, I was lucky enough to be put-up in what must be the most beautiful B&B around! I was given the DuPont Suite in the actual DuPont Mansion - it was fabulous! The mansion is located in the historic Old Louisville District surrounded by similarly old, perfectly-maintained, Victorian mansions. As I looked around the room from my huge four-poster bed, I thought this was what it must be like to stay in the Lincoln Bedroom in the White House!

I arrived in Louisville around lunchtime and immediately went to the restaurant that is most well-known for their eggs and egg dishes - Lynne’s Paradise Café. It’s a 70’s kinda’ gaudy, quirky, high energy place fully packed with people, almost all of them, far as I could see, eating eggs in one form or another. I learned that the owner, Lynn herself, was up against the Food Network’s Bobby Flay in one of his “Throwdowns” so I ordered the dish that Lynn competed with - The Kentucky Farmhouse Scramble. The dish consists of three “fluffy” eggs scrambled with country ham, roasted red peppers and Jarlsberg cheese made in Austin, Kentucky (and here I always thought that Jarlsberg cheese was made in Jarlsberg – wherever that is).

The eggs are served with tobacco onions, which are called that because they’re thinly sliced onion pieces which, after they’re fried, look like loose tobacco. Also on the plate were fried green tomatoes and terrific buttermilk biscuits. The biscuits were made in a pan rather than individually and were really high, light, airy and especially delicious slathered with honey-sweetened sorghum butter. (Hmm….‘fraid I’m not sure what sorghum is – sorry!)

The entire trip was absolutely incredible! I loved the local cuisine, the beautiful and historic Old Louisville District and most of all, teaching my omelet tricks to the folks in the B&B industry.

Speaking of incredible places and people…I almost forgot to tell you about a contest being held by America’s egg farmers (the folks I work with).  They’re looking for the next incredible person! You can visit www.IncredibleEgg.org to upload a video of you or your child’s extraordinary body or mind skill and have a chance to appear in an incredible, edible egg ad, receive free eggs and donate to a local food bank! What are you waiting for? I know there are incredible people out there!

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