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Adventures in Bitters

The hidden ingredient in your cocktail

 

Enjoy our stories and recipes.

Cheesy Grits Frits
Recipes Talitha Schroeder Recipes Talitha Schroeder

Cheesy Grits Frits

Whether you're working from leftover grits or making a batch fresh, these bites are always a good idea. Cheese grits just got even better.

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Holly Hill Inn Corn Sticks
Recipes Talitha Schroeder Recipes Talitha Schroeder

Holly Hill Inn Corn Sticks

We’re exploring the Peytonia Cook Book, written in 1906 by Atholene Peyton, a domestic science teacher at Louisville’s Central Colored High School during the first half of the twentieth century. Try our Holly Hill corn sticks, based on her 100+ year-old corn muffin recipe.

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Spoonbread Soufflé
Recipes Talitha Schroeder Recipes Talitha Schroeder

Spoonbread Soufflé

This is our gourmet take on an old Kentucky favorite — spoonbread. In this version we top it with slow cooked lemons, fresh goat cheese and some nuts. This is a great first course in 4-ounce buttered ramekins or, if you’d like, use a 2-quart baking dish, either glass or ceramic, and serve it family-style as a side dish.

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The Routes That Bind Us
Talitha Schroeder Talitha Schroeder

The Routes That Bind Us

Travel our Bluegrass byways and waterways and explore the routes that connect us across time and space. Learn the story of a 150-year-old family mill and how we still use its products every day.

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