Featured
Adventures in Bitters
The hidden ingredient in your cocktail
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.
Pawpaw Picking & More
The Pawpaw Pickers, known for their bluegrass jams, used to be a regular fixture at our Windy Corner Market. Follow our tips to be a different kind of pawpaw picker and sample this tropical, yet native, Kentucky fruit.
Escalopes au Champagne
This recipe was originally printed in the Stanley Demos Cookbook, first published in 1961, and was prepared with veal scallopini. As often happened at the time, champagne was replaced with sherry, and the sauce was thickened three ways – with flour, heavy cream and egg yolks – for an especially rich dish. We prepared it with boneless pork chops; for a fully faithful version, we recommend Berry rose veal, available online from Our Homeplace Meat
A Visit to Rough Draft
We'd never been to a place like Rough Draft Farmstead, sandwiched between neighboring houses in a rural hamlet, bordered by railroad tracks and punctuated by the piercing whistles of passing trains.
Buttermilk Biscuits
When Chef Ouita was in Bahrain for the US State Department, she taught this recipe to her Youth City class. Once they got over their distaste at handling the dough, they learned to love hot biscuits slathered with date syrup in place of our Kentucky sorghum. As our recipe tester says – Very quick. Very easy. Just don’t be afraid to get your hands messy making these biscuits. They’re worth the flying flour!
Pam’s Eggplant Caviar
Chef Ouita's mother Pam Sexton was famous for her nutritious and delicious meals. Pam's Eggplant Caviar was a frequent summertime fixture on the family table while Ouita was growing up in downtown Lexington. We made our batch with sun-ripe veggies from our backyard garden at Holly Hill Inn.
Three Summer Salsas
Farmers markets and backyard gardens are bursting with ripe tomatoes, peppers, melons and chiles right now and these fresh salsas are a great way to use them up without turning on the stove. Plus making them is good practice for honing your knife skills.
Having a Field Day at Happy Jack’s
We joined hundreds of other Farm/City Field Day fans on a tour of our friends Richard and Lee Ann's family farm. Along the way we learned how they made the transition from tobacco to produce and what it means to make friends with a farmer.
Pepper Jelly & Cream Cheese
Holly Hill Culinary Director and Executive Chef Tyler shared this pepper jelly recipe with us, along with the story of how his Nan always set out an appetizer spread on crystal plates for her family. Pick a pepper or two from your local farmers market and create your own party spread.
Squash Blossom Fritters
We used to plant a dedicated squash patch at Holly Hill just for harvesting blossoms. After a brief hiatus, they're back and more prolific than ever. Enjoy this recipe from Jacques Pepin, adapted by Chef Ouita, and feel free to substitute any edible blooms from your own garden.
An Appetite for Flowers
Fresh flowers have long graced our Holly Hill dining rooms and we consider creating beautiful arrangements a form of "floral therapy." We invite you to indulge in a little "floral therapy" of your own. Flowers are easy on the eyes and good for the soul. Some are even tasty on the table!
Aunt Margaret Highball
One of Chef Newman's favorite cocktails from Mr. Tubs, the Bardstown bar he owns and operates with his wife and brother, is named for his Aunt Margaret. Stir up a couple of these highballs and settle in for a long summer spell.
Drinking or Thinking
The Bardstown chef known as @bourbonandham shares some culinary wisdom and life experience as we brainstorm his upcoming events with us. Read how Chef Newman defines his philosophy of "Drinking or Thinking" and get ready for good times ahead!