by Vickie Yates Brown, Frost Brown Todd LLC, Louisville, KY
As I write this column, we are only a few days away from the Presidential election. The election will certainly have an impact on healthcare law; however, the effect is still unclear. The election causes one to reflect upon the power that lies with our elected officials and our government. In recognition of the magnitude of the impact of government, the Health Law Section has purposely taken a more active role in monitoring and influencing government's role in healthcare.
The Section reorganized its government affairs committee last year to make it more streamlined and focused. This will allow the Section to take a more active role in advancing issues of particular importance to our members. Hal Katz has taken on the new role as head of the government submissions committee and is doing a superb job pulling this initiative together.
Hal has been effective in interfacing our Section with the ABA Government Affairs Office by identifying opportunities for the Section to work with the ABA's Government Affairs office on issues of importance to our Section. He has been particularly effective in identifying opportunities for the Section to collaborate with both internal ABA groups and outside organizations.
One issue the Section is attempting to advance is the Section's successful resolution passed by the House of Delegates in August on the use of telemedicine during public health emergencies. The Section continues to examine how to turn the resolution into a federal legislative initiative. The Section is considering whether to support a national licensing approach to telemedicine providers limited to providing medical services during a public health emergency.
The Section will be honing the scope and resolution of the issue in the next couple of weeks. Individuals attending the upcoming Washington Healthcare Summit will visit appropriate officials on the Hill in meetings arranged through the ABA Government Affairs office.
I am pleased that the Section identified a cutting edge issue which needed to be addressed through legislation and then successfully established ABA policy on the issue through its effective Report and Recommendation approved by the ABA House of Delegates. I will keep you advised of the outcome of the meetings in Washington.
One of the Section's three live programs will be held this month --- the Washington Healthcare Summit. I encourage everyone to attend. The Program Committee, led by Jeff Micklos and Rob Friz, has worked very hard to develop an exciting and informative program. I am especially looking forward to hearing from Michael Barone, who has a grasp on more political detail than almost any other commentator and should have plenty to talk about, since his presentation will occur only two weeks after the election.
Of course, Thanksgiving will follow shortly after the Washington Healthcare Summit. Cooks are always concerned about what to do with all of that leftover turkey. In Kentucky, we have a tradition called the "Hot Brown", a recipe developed by the historic Brown Hotel located in downtown Louisville, Kentucky. The Brown Hotel enjoys a worldwide reputation even today.
According to local lore, the Hot Brown was created in the 1920's when The Brown Hotel would draw over 1,200 guests each evening for its dinner dance. After hours of dancing, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners grew tired of the traditional ham and eggs, so Chef Fred Schmidt created something new ---an open-faced turkey sandwich with bacon and a delicious Mornay sauce. A Kentucky tradition was born!.
The Legendary Hot Brown Recipe
4 oz. Butter
Flour to make a Roux (about 6 tablespoons)
3 - 3 1/2 cups Milk
1 Beaten Egg
6 tablespoons Grated Parmesan Cheese
1 oz. Whipped Cream (optional)
Salt and Pepper to Taste
Slices of Roast Turkey
8-12 Slices of Toast (may be trimmed)
Extra Parmesan for Topping
8-12 Strips of Fried Bacon
Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and Parmesan cheese. Add egg to thicken sauce, but do not allow sauce to boil. Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
For each Hot Brown, place two slices of toast on a metal (or flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional Parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross two pieces of bacon on top, and serve immediately. (I also add a couple of slices of tomato to the top of the sandwich before placing it under the broiler)
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