Featured
Namesakes —
the who, what, where of our favorite dishes & places
Two Takes on Ham Salad
If you don’t end up with extra Easter ham, maybe you didn’t buy enough to begin with. Because just like Thanksgiving turkey, the leftovers are the best part.
Holly Hill and Co. Executive Chef Tyler McNabb and staff writer Donna Hecker share two recipes for ham salad, one of which (surprisingly) doesn’t have to be made with ham. In case you under-purchased.
A Hat Chat with Polly Singer
Polly Singer talks hat styles, slow fashion and the inspiration behind her Spring 2023 Collection honoring the late Queen Elizabeth II. Check out her tips for choosing a beautiful hat, then make your reservation for our Hat Tea at Fasig-Tipton while we still have spots available!
Sip and Roost with Judy Jones
Judith Hollis Jones spent her career as a senior executive working with global food and beverage brands, where she applied her expertise to research and development, quality control and supply-chain management. Now she’s come home to roost and invites you to join her for a sip of Buzzard’s Roost whiskey.
The Honeywood Cocktail
Honeywood Parrish Rouse once reigned as hostess supreme at Hermosa, the home where she grew up and which houses Holly Hill Inn today. She was our inspiration for Honeywood Restaurant. Honeywood welcomed guests with open doors and a table full of good food and drink. She loved three things – spending time with friends and family, a delicious meal, and a stiff drink – preferably one made with good Kentucky whiskey, just like her namesake cocktail.
Ian’s Heirlooms
Ian heads up our DirtWorks project at Holly Hill Inn. He’s an enthusiastic seed saver who’s filling our garden with heirloom varieties of tomatoes, beans and other vegetables — all destined for dishes on our menus.
Seed Saving
Our garden game is growing! Holly Hill Inn line cook and DirtWorks manager Ian Feeback learned from the best – Bill Best, that is! – and has started several varieties of heirloom seeds for planting in our garden soon. Join along as we learn what heirloom plants mean for the food world and why we should care about them.
Radish Frittata
Do you get as excited as we do when bunches of baby radishes start showing up in the market? And then buy lots more than you should? Us too. When you’ve eaten your fill of radishes with sweet butter and coarse salt, try this deliciously different way to enjoy them. Pro tip: baby turnips would be equally good given the same treatment.
Spring Greens Soup
Here’s a great basic recipe that’s infinitely variable according to your garden, the farmers market or your fridge. Make it a forager’s soup by swapping out some or all of the cultivated greens for wild ones like stinging nettles, dandelion leaves and ramps.
Arwen’s Hippie Salad
Arwen Donahue shares her recipe for this “freaking beautiful” salad made with odds and ends from the garden she tends with her husband (and our staff farmer) David Wagoner at their Three Springs Farm.
Stock Tidbits
Our January Pantry Challenge taught us the value of using up every scrap and making stock is a great way to do so. At Holly Hill Inn, a giant stock pot simmers all night long and its savory aroma greets us first thing in the morning.
Spring Greening
Spring is a time of rebirth and rejuvenation. Its gifts are all around us. We spent a sunny afternoon wandering Kentucky’s backroads, from maple groves to farm gardens, and found a new appreciation for the season’s promise.
Digging Dirt Works
Staff farmer David Wagoner has launched DirtWorks. We’re going even deeper into our commitment to not only buying local, but growing local. DirtWorks is our initiative to tend a garden at every Holly Hill and Co. restaurant, not just for the beauty that plants bring us, but for their culinary possibilities as well.
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.