Featured
Ulster Champ —
mashed potatoes with a taste of spring!
Early Spring Garden
Holly Hill farmer David Wagoner dishes a little dirt on what he and the DirtWorks gardening crew have been up to over the winter. We can't wait to welcome you back to enjoy the fruit (and veggies and flowers and herbs) of their labors. And be sure to look for the Spring Beauties; they're popping up all over after a long winter's nap!
Berry Dry-Aged Beef - the back story
It's March and that means the return of our Great American Steakhouse Menu, with an extra-special addition this year. Our friends at Berry Beef have debuted a dry-aged Cowgirl Ribeye and the only place you can enjoy one is at Holly Hill Inn. It's practically perfection on a plate and here's the story of how it came to be.
Traditional Ulster Champ
Chefs Ouita and Tyler taught this recipe in their Luck of the Irish cooking class. It's a delicious variation on the usual mashed potatoes and especially tasty with a beefy steak.
Cover Your Bases
Mirepoix, holy trinity, and sofrito are each composed of a few simple ingredients that in turn form the base of many dishes, especially stocks and soups, sauces, and stews. These bases give it all up for the greater good and once the finished dish is ready, you may not know they’re there but you’d miss them for sure if they weren’t.
Cured with Love
Alvio and Elaisy Lapinet are the young Louisville couple behind Cured Restaurant and Salumeria and Alvio's Cuban Meats. Learn how they're making their American dream come true.
Papas Bravas y Chorizo
Smoky, crispy papas bravas are one of our favorite tapas. We paired them with Alvio's Spanish-style chorizo and whipped up a quick aioli for dipping.
Introduction to Induction
We've spent the last two years cooking hundreds of dishes on the induction burners at our Holly Hill studio. Here's a little of what we've learned along the way, including the pros and cons of induction cooking.
The Breakdown with Chef Tyler
So you've just splurged on a locally-raised, free-range, non-ASH chicken and want to get your money's worth out of it. Or maybe you just want to be able to cut up a whole chicken efficiently. Executive Chef Tyler McNabb explains his approach and how to get perfectly-carved cuts.
Ouita’s Roast Chicken
If you're like us, and your oven is an essential element of your home heating system, crank it up and make Chef Ouita's roast chicken for dinner tonight. Add the optional veggies to the pan and dinner is served!
The Winter Table
It’s easier than ever to eat both seasonally AND locally, even in the midst of winter. And when your menu needs a spark of color and flavor, we have tips for that too!
Winter Woodford Salad
This salad is sunshine on a plate; it’s the perfect complement to cold weather stews and roasts, and easily shape shifts through the seasons according to what’s on the grocery shelf or farmers market table.
Bourbon Hot Toddy
While this soothing, warming concoction can be enjoyed any time, it really hits the spot during cold and flu season, when the days are short and the nights are long. Ours is made with Meyer lemon and local honey for extra sweetness.
Punch Notes from Donna
We’re happy to report that punch is making a comeback. Our latest favorite is based on a recipe we came up with for our Smorgasbord class, inspired by a punch Ouita made with Vishwesh Bhatt. We made a spiced brown sugar syrup and, with the addition of pineapple juice, orange Curaçao, and sparkling wine, had ourselves quite a merry little punch bowl, now you can too!
Kneading New Life Into an Old Tradition
Beaten biscuits have long been a complicated part of our Southern tradition. As we gather for the holidays, may we honor and respect the memory of those whose hands created food for the nourishment of others. Let’s knead new life into an old tradition by trying our hand at beaten biscuits and strike a blow for remembering, for truth-telling, and for venerating the dignity of working hands.
Chris on Wine
Did you know that Holly Hill Inn has received the Wine Spectator Award of Excellence every single year since opening in 2001? And that we're currently featured in an 11-page holiday spread in its November issue (the one with Padma Lakshmi on the cover?) Spoiler alert: we got more coverage.
While owner Chris Michel and GM Jackie Anthony were tasting Cassoulet wines, we jumped at the chance to ask a few questions about Holly Hill Inn's award-winning list.
A Brief History of Cassoulet: The Holly Hill version
Historically speaking, Holly Hill Inn was already late to the Cassoulet scene when it began serving one in 2001, considering that the dish itself dates back to 1355 and the Hundred Years’ War, specifically the siege of Castelnaudary, France.
Apple Season
Raise a glass of sparkling cider to our friends at Wise Bird Cider Co. ~ our favorite agents of temptation ~ and make a little harvest mischief this apple season!
Adventures in Bitters
A dash or two of bitters is the hidden ingredient in many a classic cocktail, and lots of new-fangled ones, too. We set off to blend a batch of our own but first we had to figure out where (and how) to get started. Join us on our bitters adventure!
Nature’s Spice Rack
Yes, we know you can just buy spices at your favorite grocery but wouldn't it be a lot more fun to track down treats in the wild? We found three that are worth seeking out to add to your fall and winter pantry.
Remembering Stanley Demos
Ouita's first trip to the Coach House restaurant was on Prom Night. She was wearing a peach-colored formal and felt all grown-up in the Coach House's stunning dining room. "Perhaps that was the moment I fell in love with restaurants." Read how Mr. Demos and his family had a profound effect on Ouita's own culinary calling.