Featured
Woodford Salad — The Winter Edition
It’s sunshine on the plate, full of bright flavor!
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.
Southern Collard Greens
Chef Chris Cain in collaboration with Black Soil: Our Better Nature presented his collard greens at Kentucky's AgriTech Council and shares his mouthwatering recipe here
Jim Nance’s Cast Iron Tips
Learn how to identify, restore, cook, and care for your cast iron the right way with these tips from Jim.
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.
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!
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.
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.
FoodChain
Chats on the Porch and Fish in the Basement
Take a couple of visionaries and a derelict hulk of a factory, add a burning desire to make the world a better place, toss in a stick of dynamite in the form of a passion for food and making connections and you get ~ fish in the basement? Well not quite….
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.
Spirited Gift Giving
Find some unique thrifted glassware, an inexpensive bottle of wine or spirits, make a syrup or assemble a spice bag, print out your recipe cards and cheers! It’s the perfect gift for any holiday host this season.
Weisenberger Mill Cheese Grits
Grits are traditional fare in Kentucky, and they are served at all of our restaurants, where we use only Weisenberger Mill stone-ground grits, produced just down the road from Holly Hill Inn in Midway.
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.
Damn Good Sugar Cookies
A generation spanning recipe that has earned the title of being “Damn Good!”
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).
Sweet as Sorghum
From seed to cane to mill to fire ~ read about sorghum in Kentucky and the makers who still cook molasses.
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!
Thanksgiving Favorites
From our table to yours: Thanksgiving favorites from our Holly Hill Family.