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Adventures in Bitters

The hidden ingredient in your cocktail

 

Enjoy our stories and recipes.

Pawpaw Picking & More
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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Mint & More!
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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Wines for Fall
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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Art on the Plate
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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Soufflé Tips & Tricks
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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Ian’s Heirlooms
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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Stock Tidbits
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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Digging Dirt Works
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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Taking Stock
Tips Talitha Schroeder Tips Talitha Schroeder

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!

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Midway Bakery Biscuit Tips
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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Pumpkin Pie Spice Is Back!
Tips Talitha Schroeder Tips Talitha Schroeder

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!

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Healthy with Honey
Tips Talitha Schroeder Tips Talitha Schroeder

Healthy with Honey

Beekeeper John Antenucci shares local honey lore and tips on attracting honeybees to your garden.

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Get Your Grill On
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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Building a Better Charcuterie Board
Tips Talitha Schroeder Tips Talitha Schroeder

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

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Summer Veggies, No Heat Required
Tips Talitha Schroeder Tips Talitha Schroeder

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. Cukes, tomatoes, and squash are all hitting the farmers markets (and our backyard gardens!) hard right now. No heat required for these tasty treats!

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Summer Tea Tips
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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10 Tips to a More Sustainable Kitchen
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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Hunting Morels
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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Inspiration for Your Spring Table
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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A Digest of Love
Tips Talitha Schroeder Tips Talitha Schroeder

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.

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