Featured
Berries & Cheese —
sweet roasted strawberries with tangy goat cheese spread
Growing Minds, Growing Bodies
Sharon Stone retired from teaching and turned her hand to growing food for the families of the kids who used to sit in her classroom. The Seedleaf garden she tends on Lexington’s E. 4th St. is a textbook example of all the ways in which citizens come together to nourish our community.
Sweet & Sour Southern Cherries
We stumbled across a cherry tree in Sharon Stone’s urban garden. Her husband had just picked most of the ripe ones but we tracked down more at a Frankfort friend’s house and made this quick pickle with bay leaves from our soon-to-be-open Cooking Studio. They’ll be perfect for your summer charcuterie board.
Bread & Butter Pickled Poke
Pokeweed is a foodstuff that people turned to when little else was available. In spite of its natural toxicity, it was and still is valued as a reputed spring tonic. If you’re feeling adventurous (and in good health), here’s a recipe from Chef Ouita Michel’s great-grandmother Myrtle Molly Zimmerman.
Peytonia Picnic Punch
It’s picnic season! Mix up a pitcher of this fruity, bourbon-spiked wine punch, adapted from the Peytonia Cook Book, written in 1906 by Atholene Peyton, Kentucky’s first Black cookbook author.
Rhubarb Upside-Down Cake
It’s rhubarb season! And it doesn’t last long, so take advantage of it by making this cardamom-scented upside-down cake, with its slight crunch of cornmeal.
Roger Solt - the hidden figure of Holly Hill Inn
He’s been a man of mystery for many years. Meet Chris and Ouita’s business partner and Ouita’s long ago college debate coach.
Soufflé Tips & Tricks
Soufflés are fun to make and so much easier than you think! Here are some tips to smooth the way and ideas for using your extra lemon confit.
Spoonbread Soufflé
This is our gourmet take on an old Kentucky favorite — spoonbread. In this version we top it with slow cooked lemons, fresh goat cheese and some nuts. This is a great first course in 4-ounce buttered ramekins or, if you’d like, use a 2-quart baking dish, either glass or ceramic, and serve it family-style as a side dish.
It’s Four O’Clock Somewhere
We’re celebrating Honeywood, the restaurant's birthday this May with a tribute to Honeywood Parrish Rouse — the woman who inspired it all — written by her grandson.
The Four O’Clock Snack Platter
It’s been on the menu at Honeywood since day one. The components might change a little over time but the concept remains the same — take time to unwind with a platter full of tasty snacks to share.
Bibb Lettuce Dressings, Three Ways –
We offer three different ways to dress your Bibb lettuce with one piece of advice — do so lightly and its delicacy will be your reward.
A Lettuce by Any Other Name
Discover the origin of Bibb lettuce and learn a little bit about the Bibb family of Kentucky and their complicated history.
Women of FEAST
FEAST 2023 is in the works with more women chefs than ever before! Meet Abra Berens, one of several who have participated in FoodChain’s signature event from the beginning and learn about her latest cookbook – pulp: a practical guide to cooking with fruit.
beet carpaccio
Chef Abra Berens shares the recipe for this vibrant salad just as local beets and strawberries are on the way! Unsprayed violets, redbud blooms or pansies would all make great garnishes and her candied fennel seeds are the secret ingredient we never knew we needed until now.
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.