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Mint & More
Springtime in Kentucky comes in many shades of green. One of our favorites is mint!
Mint & More!
A classic Kentucky mint julep only has a few ingredients so it's worth choosing them wisely. The bourbon selection is up to you but here are some tips on picking mint (and what to do with it) along with a couple of fun (and therapeutic) tricks to get the finest crushed ice.
Wines for Fall
We asked three of our resident wine enthusiasts to weigh in on their favorite wines for autumn and got some surprisingly different responses, along with a universal fave.
Art on the Plate
As lovers of art and lovers of food, we look for beauty in many places and myriad forms. And just as artists rely on color, texture and form to create a compelling composition, our chefs compose dishes that might combine sweet and savory elements, crispy and tender, even hot and cold. Join us as we revisit a few of our favorite examples of artistry on the plate. And magic on the palate.
Soufflé Tips & Tricks
Soufflés are fun to make and so much easier than you think! Here are some tips to smooth the way and ideas for using your extra lemon confit.
Ian’s Heirlooms
Ian heads up our DirtWorks project at Holly Hill Inn. He’s an enthusiastic seed saver who’s filling our garden with heirloom varieties of tomatoes, beans and other vegetables — all destined for dishes on our menus.
Stock Tidbits
Our January Pantry Challenge taught us the value of using up every scrap and making stock is a great way to do so. At Holly Hill Inn, a giant stock pot simmers all night long and its savory aroma greets us first thing in the morning.
Digging Dirt Works
Staff farmer David Wagoner has launched DirtWorks. We’re going even deeper into our commitment to not only buying local, but growing local. DirtWorks is our initiative to tend a garden at every Holly Hill and Co. restaurant, not just for the beauty that plants bring us, but for their culinary possibilities as well.
Taking Stock
Year-end inventory is an obligatory ritual in the restaurant business; but it’s not a bad idea for the rest of us, either!
Midway Bakery Biscuit Tips
Midway Bakery Tips for the Tenderest, Tastiest Buttermilk Biscuits. Here are a few insider tips from the folks who’ve been making our buttermilk biscuits for nearly 15 years. You can find the recipe, which originated at Holly Hill Inn, in the first few pages of Chef Ouita’s cookbook, Just a Few Miles South.
Pumpkin Pie Spice Is Back!
We know, we know. It’s such a cliche but really, who can resist it? And let’s remember why we love it so much in the first place. All those warm spices coming together trigger such happy memories of apple pie, Grandma’s table, gingerbread, hot cider. Now let’s talk about ways to take it up a notch or two!
Healthy with Honey
Beekeeper John Antenucci shares local honey lore and tips on attracting honeybees to your garden.
Get Your Grill On
We took the heat for you and fired up our grill. If your vibe is a charcoal grill, no sweat. These tips work well either way and will show you how to get the most out of a hot grill.
Building a Better Charcuterie Board
Who doesn’t love a good charcuterie board? It’s the perfect summertime/anytime way to feed a crowd or a couple of close friends. Before you go shopping, check out these tips from Chef Ouita Michel
Summer Veggies, No Heat Required
Baby, it’s hot out there! In our ongoing battle to beat the heat, we’ve put together some tasty dishes using fruits and veggies in season at the moment. We got some help from our local foods aggregator, Kellie Sebastian, who circulates (ahh thoughts of cool air) a weekly list of what local farmers have ready and available for our chefs.
Summer Tea Tips
It’s official! Summer has arrived. When hot and muggy team up to wear you down, fight back with a tall glass of iced tea, preferably while lounging on the porch under the whirring blades of a ceiling fan.
10 Tips to a More Sustainable Kitchen
With help from Chef Ouita and Culinary Director Tyler McNabb, we’ve pulled together some creative ways you can integrate sustainability into your kitchen by reducing food waste, lowering energy consumption, and eating well.
Hunting Morels
Alex Babich and Robin Reed took the stage at the Mountain Mushroom Festival in Irvine, Ky. to share tips and stories about hunting morels.
Inspiration for Your Spring Table
It’s (finally!) springtime in Kentucky. What will you celebrate? An Easter brunch, a Derby party for friends and family, a Mother’s Day or graduation dinner? Here’s how the flavors of springtime in Kentucky inspire Chef Ouita Michel. “Kentucky in spring is for us, the beginning of our culinary year. We focus on traditional Kentucky dishes done our way. We must make cheese wafers, chive-scented spoonbread, fresh asparagus, local lamb, and mint juleps.” Ouita Michel.
A Digest of Love
Love should sustain us all year ‘round. So we’ve compiled an arsenal of Cupid-worthy ammo to arm you in your own efforts at kitchen romance.
Jim Nance’s Cast Iron Tips
Learn how to identify, restore, cook, and care for your cast iron the right way with these tips from Jim.