Featured
Picking Pawpaws
A tropical fruit that grows in Kentucky!
Pork Tendy & Boozy Apples
When Chef Ouita Michel and Events Chef Scott Darnell took to the culinary stage at the Kentucky Bourbon Festival in Bardstown, they cooked this deliciously seasonal main course using Kentucky’s native spirit. It features locally-raised pork from Patrick Kennedy’s Stone Cross Farm and apples from Stepping Stone Farm. And of course, plenty of Kentucky bourbon!
We take you through the process step-by-step with our four part recipe – for the bourbon brine, a spice rub, then cooking the tenderloin and apples.
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!
Spoonful of Love
Our Whitesburg Soup Beans were inspired by Chef Jared Richardson’s Eastern Kentucky hometown. Jared was our opening chef at Wallace Station and his parents, Bill and Josephine D’Amato Richardson, founded Appalshop in 1969. Jared’s Whitesburg Soup Beans found their way onto nearly all our menus and into our hearts.
Thermopolis Greek Salad
Thermopolis (from the Greek words for hot water) was named for the mineral hot springs nearby but it was also home to a large Greek-American population. All the veggies in our salad (except for the artichokes and olives) grew prolifically in Grandpa Zim’s garden, which Chef Ouita said was “truly a sight to behold.” If your green thumb isn’t as green as Grandpa Zim’s, check your local farmers market for seasonal goodies!
Sustaining One Another
Chef Ouita Michel just got back from the 2022 Food & Wine Festival in Aspen, Co. While there, she participated in a panel discussion on sustainability in the restaurant industry and had her expectations upended in an eye-opening way.
Our Bouquet Garni
A bouquet garni flavors everything we do. It’s the perfect illustration of our focus on Kentucky’s food culture – and how our stories grow richer together. Farmer and long-time collaborator David Wagoner has brought our bouquet garni to life on the grounds of Holly Hill Inn and is a wealth of knowledge and creativity.
New Year ~ New Beginnings
Ouita reflects on 2021 and the lessons learned, and shares a message of hope.