Featured
Namesakes —
the who, what, where of our favorite dishes & places
Dreaming Up a Restaurant
Chef Ouita Michel dreamed of a restaurant. Inspired by culinary icons like Julia Child and Madeleine Kamman, and the intersection of Old World traditions and Southern cuisine, she aimed to open a slow and one-of-a-kind place in a world of fast and casual eating. A restaurant that would celebrate history, agriculture, family, poetry and art and be an expression of Kentucky.
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.
Homecoming
Wendell Berry said “it all turns on affection.” For people, creatures, place and planet. Learn how The Berry Center and Our Home Place Meat bring to life this timeless advice from Kentucky’s leading philosopher, poet, and protector of our land.
The Art of the Menu
Writing a menu is an art form; take a peek behind the curtain at the creative process used by our renowned culinary team
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.
Put Love on the Table
Love should sustain us all year round. So we’ve compiled an arsenal of Cupid-worthy ammo to arm you in your own efforts at kitchen romance.
Buttermilk Chess Pie
The Imbolc festival (aka St. Brigid's Day celebration) was a significant agricultural event for Gaelic cultures. Marking the halfway point between the winter solstice and spring equinox, it features milk and butter, along with lemon and eggs which signify the sun. And we bring them all together in our delicious Buttermilk Chess Pie!
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.
Bundle of Joy
A quick and refreshing zero proof cocktail named after a rock climbing route in the Red River Gorge that Sean is looking forward to climbing! We highly recommend buying fresh citrus fruits and juicing them yourself. The rind and pith excrete oils and elevate the drink even more!
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.”
Qabuli Pulao
Qabuli Pulao is not a dish to be rushed. It’s not a difficult dish to make but multiple bowls and pots and pans will be used! It’s best made on a snowy weekend afternoon while sipping a leisurely cup of tea. Even better, play a little game of Barfi on a friend and have them make it for you!
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!