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Adventures in Bitters
The hidden ingredient in your cocktail
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.
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.
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.
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.