Featured
Woodford Salad — The Winter Edition
It’s sunshine on the plate, full of bright flavor!
Carrot Top Pesto
Use this recipe as a guide and let your taste buds and crisper drawer inspire your own unique creation.
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.
10 Tips to a More Sustainable Kitchen
With help from Chef Ouita and Culinary Director Tyler McNabb, we’ve pulled together some creative ways you can integrate sustainability into your kitchen by reducing food waste, lowering energy consumption, and eating well.
Strawberry Shortcakes
Is there anything sweeter than a Kentucky strawberry ripened under May’s sunshine? Likely not. Strawberries are hitting the farmers markets this week; and u-pick farms are open, too. Our favorite way to celebrate Kentucky’s all-too-brief strawberry season is to make strawberry shortcake.
From Back Home to Up Home
We turned the tables on filmmaker Harrison Witt and got a backstage look at his movie-making experience and his inspiration for producing our video-series Up Home.
The Store Cold Ziti Salad
This Ziti Salad came to us by way of Chris Michel, by way of his mother Joan, by way of their East Hampton beach house, by way of The Store, a legendary takeout shop in Amagansett that catered to the rich and famous.
Holler Hospitality
Down in the valley, valley so low – are 300 acres of rolling meadows and hillsides where Barbara Napier has cultivated a world-class but uniquely Kentucky retreat at Snug Hollow Farm.
Snug Hollow Polenta Breakfast Fries
These tasty batons served at Snug Hollow Farm B&B will add a little spice and a lot of crunch to your morning spread!
Hunting Morels
Alex Babich and Robin Reed took the stage at the Mountain Mushroom Festival in Irvine, Ky. to share tips and stories about hunting morels.
Snug Hollow Oatmeal Pancakes
One of Barbara Napier’s specialties, these are a welcome treat on cool spring mornings before a day spent in the woods.
Dueling Mint Juleps
Love it or hate it, everyone has an opinion on how to make one (or if it should be made at all). But two things that hold steadfast are the use of Kentucky mint and good Kentucky bourbon (whatever your preference). We present two variations for you to test for yourself.
Benedictine
Our Benedictine recipe comes from former sous chef Lisa Laufer. Named for legendary Louisville caterer Jennie Benedict, this version from Lisa made it into the updated preface of Benedict’s classic Blue Ribbon Cookbook. Benedictine spread is a staple at Kentucky Derby parties but delicious anytime. Not just a great sandwich spread; Benedictine is perfect for stuffing cherry tomatoes or topping hoecakes, especially with a sliver or two of Kentucky smoked trout.
Up Home at Holly Hill Inn
Mama Des, the matriarch of the Parrish family, did more than plant seeds, the flowers of which still bloom a century later. Through her care of the house and land that we call Holly Hill Inn today, and the children she raised to extend a welcome to all, she planted a legacy of hospitality and community we’re honored to carry on.
Inspiration for Your Spring Table
It’s (finally!) springtime in Kentucky. What will you celebrate? An Easter brunch, a Derby party for friends and family, a Mother’s Day or graduation dinner? Here’s how the flavors of springtime in Kentucky inspire Chef Ouita Michel. “Kentucky in spring is for us, the beginning of our culinary year. We focus on traditional Kentucky dishes done our way. We must make cheese wafers, chive-scented spoonbread, fresh asparagus, local lamb, and mint juleps.” Ouita Michel.
A Little Happy Spot
We walked into Ruth Hunt Candy Co. looking for a bourbon ball story. We left with our story, a box of chocolate-dipped cookies, and the feeling that we’d just spent an afternoon with a big, boisterous family. Everyone was smiling and eager to share details of their work, and the personal imprint of their hands was obvious on every piece of candy.
From the Kentucky Governor’s Mansion
Our Kentucky Governor’s Mansion is proudly referred to as the “People’s House”, belonging to all Kentuckians. And it’s one of just a few executive mansions in the United States that are open to the public, as befits Kentucky’s legendary reputation for hospitality. So you can imagine how thrilled we were to receive not one, but two, recipes from the kitchen of the “People’s House.”
Our Bouquet Garni
A bouquet garni flavors everything we do. It’s the perfect illustration of our focus on Kentucky’s food culture – and how our stories grow richer together. Farmer and long-time collaborator David Wagoner has brought our bouquet garni to life on the grounds of Holly Hill Inn and is a wealth of knowledge and creativity.
Dressed vs Deviled Eggs
It’s the time of year when our fancy turns to springtime celebrations and racetrack tailgating. Holly Hill Culinary Director Tyler McNabb and Events Chef Scott Darnell share two delightfully different takes on how to dress up (or devil down) your fresh local eggs.
The Measure of Her Worth
Freda Raglin is 100% genuine. We can’t resist the pull of her stories or the lingering aroma of her famous yeast rolls or the realization that Freda is a self-taught culinary genius. Her innate skill and ability to create delicious dishes by taste and touch are a treasure worth preserving.
Shady Lane Chicken Salad
Chef Ouita named her signature Wallace Station chicken salad after beautiful Shady Lane. They make it in house every day with freshly prepared chicken, crisp celery, toasted almonds and sweet/tart dried cranberries and this is a peek behind the scenes.