October 26, 2016
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Author Archives Bardstown Parkview Motel & Kurtz Restaurant
September 26, 2016
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A Special Invitation
By Trey Crumbie, The Kentucky Standard Bourbon connoisseurs with a passion for the ‘Bourbon Capital of the World’ will want to look for bourbon named after a local woman. Toogie’s Invitation is the third in a limited-edition collection of small batch bourbon being released by Jim Beam throughout the year. Named after Marilyn “Toogie” Dick, Toogie’s […]
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September 7, 2016
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Jim Beam-Booker’s “Toogie’s Invitation” Bourbon Review
by The Whiskey Reviewer Toogie’s Invitation is bottled, in Booker’s style, uncut at cask strength (129 proof) and unfiltered after six years, four months and four days in the barrel. This batch, 2016-3, was named after a very close family friend, Marilyn “Toogie” Dick, who actually helped choose the barrels used in previous Booker’s versions […]
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September 7, 2016
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Kurtz Restaurant Featured on American Food Roots
State Pie Project: Kurtz Kentucky Creams by Carol Guensburg on July 30, 2013 Since opening in 1937, Kurtz Restaurant in Bardstown, Ky., has become known for — among many other things — its pie safe and what’s inside. The pie safe doors are swung wide open to showcase a tempting array of cobblers, puddings and […]
Read MoreSeptember 6, 2016
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Kurtz Recipes
As featured in the Kentucky Standard, this article features our recipes for Kurtz Coleslaw, Kurtz Cornbread, Kurtz Biscuit Pudding & Bourbon Sauce. Or, if you don’t feel like cooking, just stop by for the real thing!
Read MoreAugust 30, 2016
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Southern Living Magazine
Try Kurtz’s Restaurant roast turkey with dressing, and save room for the best dessert you’ve ever had. Coconut cream pie, lemon meringue pie, or a personal favorite, biscuit pudding with bourbon sauce. After dinner, walk outside and look across the road at My Old Kentucky Home, which sits on the rise not 50 yards away.
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