Featured
Woodford Salad — The Winter Edition
It’s sunshine on the plate, full of bright flavor!
Healthy with Honey
Beekeeper John Antenucci shares local honey lore and tips on attracting honeybees to your garden.
Art Aid for Appalachia
Hundreds of houses and countless possessions and memories were lost in the recent flooding. Phoebe Wagoner, daughter of our good friends David Wagoner and Arwen Donahue, owners of Three Springs Farm, was interning at Appalshop when Eastern Kentucky’s catastrophic floods hit. So she is seizing this opportunity to raise funds for the relief effort through the sale of her Appalachian paper-cut series.
Spoonful of Love
Our Whitesburg Soup Beans were inspired by Chef Jared Richardson’s Eastern Kentucky hometown. Jared was our opening chef at Wallace Station and his parents, Bill and Josephine D’Amato Richardson, founded Appalshop in 1969. Jared’s Whitesburg Soup Beans found their way onto nearly all our menus and into our hearts.
Get Your Grill On
We took the heat for you and fired up our grill. If your vibe is a charcoal grill, no sweat. These tips work well either way and will show you how to get the most out of a hot grill.
Growing a Future Farmer
Summertime is county fair season in Kentucky! Forget the midway rides; the real show takes place in the livestock pavilion. That’s where some intense competition is underway as 4-H youth like Peyton Zinner are exhibiting their animals in the lead-up to the Kentucky State Fair.
Lamb Kofta
We loved this dish; don’t skimp on the seasonings! They really complement the flavor of our good local lamb.
Cilantro Lime Yogurt
This is good on so many things – the lamb kofta, grilled veggies, tacos, frittatas. Be sure to seek out a full-fat Greek-style yogurt; it makes all the difference in the world
Thermopolis Greek Salad
Thermopolis (from the Greek words for hot water) was named for the mineral hot springs nearby but it was also home to a large Greek-American population. All the veggies in our salad (except for the artichokes and olives) grew prolifically in Grandpa Zim’s garden, which Chef Ouita said was “truly a sight to behold.” If your green thumb isn’t as green as Grandpa Zim’s, check your local farmers market for seasonal goodies!
Ouita’s Great-Grandpa Zim
Aaron Rufus Zimmerman was Chef Ouita Michel’s great-grandpa on her mother’s side. He lived in Thermopolis, Wy. where he grew a vegetable garden big enough to feed his family and neighbors, and loved to entertain his great-grandchildren with tall tales and silly rhymes like the one about a possum eating pawpaws.
From Earth to Table
Sarah Culbreth settles in at her potter’s wheel to spin the story of transforming dirt into beautiful objects for our Holly Hill Inn table.
Queenie’s Pickled Peaches
We’ll only have local peaches for a few weeks (if we’re lucky!) so pickling is a great way to enjoy their precious flavor in unexpected ways. Try this recipe for Queenie’s Pickled Peaches, which former sous chef Lisa Laufer used to prepare every summer.
Building a Better Charcuterie Board
Who doesn’t love a good charcuterie board? It’s the perfect way to feed a crowd or a few close friends. Before you go shopping, check out these tips from Chef Ouita Michel —
Sustaining One Another
Chef Ouita Michel just got back from the 2022 Food & Wine Festival in Aspen, Co. While there, she participated in a panel discussion on sustainability in the restaurant industry and had her expectations upended in an eye-opening way.
Marga-Ouita
Margaritas are one of Chef Ouita’s favorite drinks but you don’t have to spend 12 hours working in a hot kitchen to appreciate how good this refreshing cocktail is. Honeywood bar manager, Leah Craig, dreams up seasonal variations using local fruit as it shows up in the market. And when blackberries come on, swap them out and keep enjoying!
Summer Veggies, No Heat Required
Baby, it’s hot out there! In our ongoing battle to beat the heat, we’ve put together some tasty dishes using fruits and veggies in season at the moment. Cukes, tomatoes, and squash are all hitting the farmers markets (and our backyard gardens!) hard right now. No heat required for these tasty treats!
Honeywood Cheese Salad
This cheese salad tops the Honeywood Smash Burger but with local tomatoes coming on, we’re a big fan of whipping up a batch at home to spread on a slab of toasted bread under a thick slice of juicy tomato.
Summer Tea Tips
It’s official! Summer has arrived. When hot and muggy team up to wear you down, fight back with a tall glass of iced tea, preferably while lounging on the porch under the whirring blades of a ceiling fan.
An Urban Eden
Seedleaf Community Garden is a real-life experiment in land use, community development, sustainability, entrepreneurship, and the possibility of making dreams come true.
Charred Baby Carrots
This dish is as much about philosophy as technique. The best thing about (most) local summer vegetables is their intrinsic sweetness, often missing from supermarket produce. This sweetness is highlighted by the smoky-bitter contrast of grilling and the tangy creaminess of the preserved lemon yogurt, then played up again by the pistachios and golden raisins.
Freda Raglin’s Yeast Rolls
We’ll never be able to duplicate Freda’s expertise or the magic of her touch. But we tried our best to duplicate her technique and measurements in bringing you this recipe for her famous yeast rolls. We hope you’ll proceed with a light hand, an abundance of patience, an acceptance of butter, and friends and family to share the love.