Featured
Adventures in Bitters
The hidden ingredient in your cocktail
Peyton Had a Little Lamb
Fruits and vegetables usually get all the local love but lots of Kentucky farmers raise livestock, too. Meet Peyton Zinner, one of Kentucky’s future farmers, and her lambs.
Building Bridges and Bridging Divides
A trip to the Julietta Market turned into an expedition of discovery which led to new friendships and an artful apprecaition of the many ways in which we connect with one another.
Room at the Table
Our new Afghan neighbors share their riches with us ~ stories of food and celebration and the sacred gift of hospitality. Because as they told us, “guests are friends of God.”
The Holly Hill Wine Guild
Explore adventures in food and wine with the Holly Hill Wine Guild. Deepen your enjoyment and appreciation of both in classes taught by Steve Mancuso, and inspired by Chef Ouita Michel’s culinary art and Chris Michel’s passion for selecting and sharing unique wines.
New Year ~ New Beginnings
Ouita reflects on 2021 and the lessons learned, and shares a message of hope.
The Color of Food
A long delayed homecoming: learn how Black Soil: Our Better Nature is helping create better opportunities for Black farming in Kentucky.
From Field to Table
PD says Tyler’s first turkey, roasted in a badly-sealed cooking bag, was pretty dry and tasteless, a story his son jokingly protests as an “attempt to smear his good name.” But no matter how things turned out, nothing was ever wasted and their family always ate what was caught, whether they liked it or not; or donated the meat to others.
Our Goddess of Libations: Leslee
In today’s world of corporate “concept” restaurants and their constant proliferation, Leslee’s fierce commitment to real ingredients, grown locally and prepared with care and respect, binds our Holly Hill family together and quenches our thirst for integrity and ingenuity.
Holiday Cookie Traditions
Slip Grandma’s apron over your head; get the oven going; queue up your Christmas favorites; and whisk yourself away in a sugary cloud of sweet memories. Grandmothers everywhere will approve.
Sweet as Sorghum
From seed to cane to mill to fire ~ read about sorghum in Kentucky and the makers who still cook molasses.
Thanksgiving Favorites
From our table to yours: Thanksgiving favorites from our Holly Hill Family.
A Bourbon Story
Ever since Kentucky’s first white settlers figured out how to convert their excess corn crop into whiskey, folks have been looking for ways to leave their mark.
A Kinship in Corn
Back in 1825, United States Chief Justice John Marshall wrote this little ditty “in the Bluegrass region/a paradox was born/the corn was full of kernels/and the colonels full of corn.” And therein immortalized the bond between two of Kentucky’s most iconic agricultural products- corn and bourbon.
Celebrating Community with Chef Ouita
To every thing there is a season, and a time to every purpose- Ouita reflects on where we are today.