Featured
Woodford Salad — The Winter Edition
It’s sunshine on the plate, full of bright flavor!
Our Neighbors Could Use a Hand
Hunger is no joke. Chef Ouita Michel went to Houston for a national chefs summit hosted by the James Beard Foundation and came home more determined than ever to fight for food access and justice.
Okonomiyaki
Okonomiyaki is just one of the recipes that FoodChain has sent out with its meal kit boxes. We love its punchy flavors. It’s quick and easy and packs a lot of different veggies into one tasty dish. Plus it can be varied to reflect what’s in season and in your fridge!
On a Mission
Chef Ouita Michel has joined the American Culinary Corps at the U.S. State Department where she’ll be an ambassador on a mission!
Hidden Objects
We had fun exploring various traditions of hiding objects in food. There’s no telling what you’ll find
Brown Soda Bread
We’re planning our St. Patrick’s Day specials and can’t wait to start serving Irish Brown Soda Bread again. But you don’t have to wait; it’s simple to make and good anytime.
Lillet Spritz
Stimulate your taste buds with this easy to sip and always fun aperitif from the brilliant mind of Leah Craig at Honeywood. Aperitifs are a light and lovely way to ease into a delightful meal.
Getting By: The Pantry Challenge
In which we rethink our relationship with food and how to make the most of our culinary assets.
Lynn’s Marinara Sauce
Lynn Tomlinson Aubrey makes this delicious sauce with her own homegrown and home-canned tomatoes. We added a few twists.
Taking Stock
Year-end inventory is an obligatory ritual in the restaurant business; but it’s not a bad idea for the rest of us, either!
King Cake
King Cake is a classic Mardi Gras treat but it’s also popular for Christmas, especially the Feast of the Epiphany. Here’s a version from our Midway Bakery for you to try at home. If you can’t get your hands on a little plastic baby for the fève, feel free to wrap a coin in foil. And don’t forget to warn your guests!
Midway Bakery Biscuit Tips
Midway Bakery Tips for the Tenderest, Tastiest Buttermilk Biscuits. Here are a few insider tips from the folks who’ve been making our buttermilk biscuits for nearly 15 years. You can find the recipe, which originated at Holly Hill Inn, in the first few pages of Chef Ouita’s cookbook, Just a Few Miles South.
Pam’s Stuffed Mushrooms
A holiday tradition at Chef Ouita’s house, based on a recipe from her mom, Pam Sexton. Make them your new tradition — so easy and so good!
Cheese Gougères
At first glance, this recipe looks intimidating but once you know what to look for, and catch on to the technique, it’s a great way to impress guests! And there are so many good ways to enjoy them.
Distilling Change
Katima Smith-Willis is making a name for herself as a change agent. Now she wants to create a space where she can MASH bourbon and social activism together!
Bottled in Bond
Logan and Mac Hanes are creating a community of bourbon lovers in their Basement Rickhouse. Read about the bonds they build over bottles of bourbon and the time they schooled Vanilla Ice on the Kentucky Chew.
Pork Tendy & Boozy Apples
When Chef Ouita Michel and Events Chef Scott Darnell took to the culinary stage at the Kentucky Bourbon Festival in Bardstown, they cooked this deliciously seasonal main course using Kentucky’s native spirit. It features locally-raised pork from Patrick Kennedy’s Stone Cross Farm and apples from Stepping Stone Farm. And of course, plenty of Kentucky bourbon!
We take you through the process step-by-step with our four part recipe – for the bourbon brine, a spice rub, then cooking the tenderloin and apples.
Pumpkin Pie Spice Is Back!
We know, we know. It’s such a cliche but really, who can resist it? And let’s remember why we love it so much in the first place. All those warm spices coming together trigger such happy memories of apple pie, Grandma’s table, gingerbread, hot cider. Now let’s talk about ways to take it up a notch or two!
Growing Art
Not all farms grow food. We found one where artists plant sculpture and fill the air with music or construct platforms for discussion; where the land itself is a canvas for restoration and renewal, exploration and reflection.
The Pollinator
The constant buzz in our Holly Hill tea garden inspired this cocktail, made with local honey from springtime blooms and our Cup of Serenity tea.