The Hines Portfolio
Bowling Green native Duncan Hines published a new edition of his guidebook, Adventures in Good Eating in March 11, 1939. As a salesman traveling across America in the 1930s, Hines began keeping notes on good places to eat along the country’s highways. At this time, there was no American interstate highway system and only a few chain restaurants, except in large populated areas.
Travelers depended on getting a good meal at a local restaurant, so Hines and his wife Florence began assembling a list for friends of several hundred good restaurants around the country. The book proved so successful that he added a guide to America’s best motels.
In the late 1940s and early 1950s, Hines wrote a nationally syndicated newspaper column, “Adventures in Good Eating at Home,” in which he featured restaurant recipes collected on his travels and adapted for home cooks. His credibility led to the highly-sought after “Recommended by Duncan Hines” seal of approval on eateries and food products.
When Hines and Roy Park formed their partnership known as Hines-Park Foods, Inc., they sought to bring high-quality foods to America’s homes and together they produced more than 250 canned, bottled, and boxed products featuring the Duncan Hines label. In 1956, Procter & Gamble purchased the brand name Duncan Hines from Hines-Park Foods, Inc.
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The Whistle Stop, Glendale
The Whistle Stop is a family restaurant cooking up good home cooking in Kentucky.
The Brown Hotel, Louisville
In 1926 Chef Fred Schmidt at Louisville’s Brown Hotel created a savory, creamy, hot, open-faced turkey sandwich intended to recharge the energies of the hotel’s nightly dinner-dance patrons.
The Boone Tavern, Berea
Sit down in the tranquil dining room at Berea College’s historic Boone Tavern and the famed restaurant’s hot starter dish arrives: crusty gold spoon bread scooped straight from the baking dish, served with fresh butter.
Keeneland Race Track, Lexington
While trips to Keeneland Race Track in Lexington usually involve betting, another “B” word also beckons locals there: burgoo, a Kentucky staple since at least the mid-1800s.
Magee’s Bakery, Maysville
The transparent pies at Magee’s Bakery, founded in Maysville in 1956, have their roots in nearby farm kitchens, where cooks made dessert with what they had: eggs, butter, sugar, cream and a touch of flour.
Beaumont Inn, Harrodsburg
Corn pudding, a side dish of baked, corn-filled custard, delights Kentuckians at large family meals, potlucks and holiday dinners. Many Kentucky home cooks depend on a widely shared recipe that stays on the menu at Beaumont Inn in Harrodsburg, handed down through five generations of the owners’ family.
