Harrodsburg's Beaumont Inn honored by James Beard Foundation, Garden & Gun

Many in Kentucky know the Beaumont Inn as a jewel, and now it has national recognition as well. The inn, 638 Beaumont Inn Drive in Harrodsburg, has been named one of five recipients of the 2015 James Beard Foundation's America's Classics Award for 2015.

The Beaumont was founded by Glave Goddard and Annie Bell Goddard in 1917 and opened for business in 1919, and it still is operated by their descendants, Helen and Chuck Dedman and Elizabeth and Dixon Dedman.

The Beard Foundation singled out the inn's menu, which is "deeply rooted in Kentucky," serving Kentucky products including Weisenberger meal, Meacham hams, and bourbons from the best distillers in the state.

The Beard Foundation noted: "Recipes for dishes like corn pudding and fried chicken, handed down through five generations, form the core of the menu. As their forebears did, the Dedmans serve 2-year-old country ham, which they bring to maturation in their aging house. Little has changed since the days when the pioneering critic Duncan Hines was a regular. 'Now write this down for the people in Kentucky,' he told a reporter back in 1949. '(Say) I'll be happy to get home and eat 2-year-old ham, corn bread, beaten biscuits, pound cake, yellow-leg fried chicken, and corn pudding. And you can say what I think is the best eating place in Kentucky: Beaumont Inn at Harrodsburg.'"

Dixon Dedman, general manager, said last week the honor was a big surprise.

"Goodness gracious, I'm not sure in all our years we've ever received such a prestigious award," he said. "This was beyond our wildest dreams."

Besides the main restaurant, which is white-tablecloth dining, Dedman said they have added two venues — the Old Owl Tavern and the Owl's Nest Lounge — with more casual service. All maintain their reputation for giving patrons more than they expect.

"We don't want to be stingy with the bourbon or fried chicken," Dedman said. "You're not leaving here wanting, that's for sure."

This isn't the only honor the inn has received recently: In November, its Kentucky Owl bourbon was named winner in the drinks category of Garden & Gun magazine's Made in the South Awards.

"It's another dream come true for us," Dedman said. "The Kentucky Owl was a label produced by my great-great-grandfather from 1879 to Prohibition. He operated the C.M. Dedman distillery in north Mercer County, so it's been a dream of the previous generations to start that back up."

Last year was their first release; all 1,500 bottles of the bourbon, sourced and blended from five barrels, sold in a matter of weeks despite the suggested price of $165. Another release is planned for August, Dedman said.

■ On March 24, the James Beard Foundation will announce finalists for all award categories. Semi-finalists include Harlen Wheatley of Buffalo Trace Distillery for Outstanding Wine, Beer or Spirits Professional; and Kathy Cary of Lilly's in Louisville and Edward Lee of 610 Magnolia in Louisville for Best Chef: Southeast.

■ The University of Kentucky College of Agriculture, Food and Environment's First Friday breakfast forum on Friday will focus on the nascent brewing community, represented by Country Boy Brewing, West Sixth Brewing and ag professor Seth DeBolt. The forum is in Gorham Hall in UK's E.S. Good Barn, with breakfast from 7:30 to 8:15 a.m. by chef Bob Perry. From 8:15 to 9:30 a.m. there will be a discussion moderated by Food Connection faculty director Scott Smith. Free with free parking. No reservations, but RSVP to cspence@uky.edu so they have enough food.

■ Berea-based Grow Appalachia has been selected as the recipient of a $10,000 grant from CSX and the Conservation Fund to improve the transportation and distribution of nutritious local food to communities in need. Grow Appalachia will use the grant to buy a truck and refrigerator trailer to deliver fresh, local food out of Kentucky to markets and other distribution hubs. "Grants like this are so important for food security, and we want to make sure that The Conservation Fund's investment is worthwhile," said David Cooke, director of Grow Appalachia.

■ Best Friend Bar, 500 Euclid Avenue, is having more guest chef events, featuring special one-time menus designed by some of Lexington's finest culinary professionals. Brian Surbaugh of Table Three Ten will cook March 22, and Philip Cronin of Apiary Fine Catering will cook April 26. Prices vary; for more information, call (859) 309-1682.

This story was originally published March 3, 2015 at 2:17 PM with the headline "Harrodsburg's Beaumont Inn honored by James Beard Foundation, Garden & Gun."