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Adventures in Bitters
The hidden ingredient in your cocktail
Lisa’s Étouffée
Former Holly Hill Inn sous chef Lisa Laufer loved New Orleans. Countless cooks in our kitchen learned techniques and dishes at her side but when it came to writing down actual recipes, she liked to keep some things to herself. That’s why we say our recipe for Étouffée was inspired by Lisa. Because we’re pretty sure we’ll never be able to duplicate the secret ingredient she added to every dish ~ her own ineffable touch.
Beaten Biscuit Recipe
Knead new life into an old tradition and try your hand at beaten biscuits.
Thyme for Punch!
Dust off your grandmother's punch bowl, excavate your mom's copper ring mold, snip some herbs, grab some citrus and a couple bottles of booze and have yourself a merry little holiday party!
Coffee Brined Venison for Dad
Get yourself a deer, or find someone who has and talk them out of a choice piece of loin. And follow this recipe Tyler McNabb has written for his dad, PD McNabb.
Roasted Kabocha Squash
Some of Ouita’s favorite salads involve roasted vegetables and her all-time favorite roasted vegetable is kabocha squash. It is a very dense, delicious member of the Hubbard family with dark orange or green skin (which is edible when cooked).
Cider Seelbach
This fall themed drink is twice-removed from the classic champagne cocktail by way of the Seelbach. With local ciders (both alcoholic and non) it’s perfect for any autumnal get together!
Sweet Potato Beignets
It's a party! Recreate our popular Honeywood appetizer at home and start your holiday off right with this perfect blend of sweet and savory flavors.
Leslee’s Bourbon Sour
Leslee Macpherson shakes it up with a classic cocktail. Variations on a theme and hacks for your home bar are all part of the mix!