Featured
Woodford Salad — The Winter Edition
It’s sunshine on the plate, full of bright flavor!
Having a Field Day at Happy Jack’s
We joined hundreds of other Farm/City Field Day fans on a tour of our friends Richard and Lee Ann's family farm. Along the way we learned how they made the transition from tobacco to produce and what it means to make friends with a farmer.
Pepper Jelly & Cream Cheese
Holly Hill Culinary Director and Executive Chef Tyler shared this pepper jelly recipe with us, along with the story of how his Nan always set out an appetizer spread on crystal plates for her family. Pick a pepper or two from your local farmers market and create your own party spread.
Squash Blossom Fritters
We used to plant a dedicated squash patch at Holly Hill just for harvesting blossoms. After a brief hiatus, they're back and more prolific than ever. Enjoy this recipe from Jacques Pepin, adapted by Chef Ouita, and feel free to substitute any edible blooms from your own garden.
An Appetite for Flowers
Fresh flowers have long graced our Holly Hill dining rooms and we consider creating beautiful arrangements a form of "floral therapy." We invite you to indulge in a little "floral therapy" of your own. Flowers are easy on the eyes and good for the soul. Some are even tasty on the table!
Aunt Margaret Highball
One of Chef Newman's favorite cocktails from Mr. Tubs, the Bardstown bar he owns and operates with his wife and brother, is named for his Aunt Margaret. Stir up a couple of these highballs and settle in for a long summer spell.
Drinking or Thinking
The Bardstown chef known as @bourbonandham shares some culinary wisdom and life experience as we brainstorm his upcoming events with us. Read how Chef Newman defines his philosophy of "Drinking or Thinking" and get ready for good times ahead!
David’s French Lessons
Over the last four years, staff farmer David Wagoner has transformed the landscape of Holly Hill Inn. As his garden designs take shape outside, the result has been a burst of culinary inspiration inside. He recently returned to France after a long hiatus to meet up with his old friend Fred and bring home new lessons from the French way of gardening.
Mrs. Josephine Carr, Formerly of Huntertown
We met Mrs. Carr in the driveway of her childhood home in Huntertown, where she reminisced about growing up with her grandmother. Today the hamlet of Huntertown is an interpretive park, part of the Woodford County Parks and Recreation system.
Juneteenth Strawberry Hibiscus Punch
Rosy-hued beverages, sometimes called red drink, are traditional for Juneteenth celebrations. We like this sweet/tart beauty, made with hibiscus, also known as sorrel or Jamaica flower.
Bourbon on the Brain
Chef Ouita embarked on her own bourbon odyssey a long time ago when she first moved back from NYC to her native Kentucky. Enjoy our little mashup of bourbon background, along with a look at Chef Ouita's journey and how you can join the exploration, too.
Home Grown & Brewed
Meet Keegan McGee, the man who brews the beer, and learn why Turtleback Ridge has found a place in our hearts.
Roll Callllll
We raised our voices, we raised our hands, we raised the roof at FEAST 2024. And Chef Ouita Michel kicked it all off with a kick-ass roll call of the badass women who made the magic happen.
Babz’s Bacon Salad
Chef Babz's grandmother, whom she called Nan-Nan, tricked her into eating salads by smothering spring vegetables and lettuces in bacon dressing. There's really not a lot of bacon in this recipe, but Babz says its sweet and tangy flavors tasted delicious to her eight-year-old self. And to us, too.
Food for Body and Soul
From her Maysville hometown to the Himalayas and back, Chef Babz shares tales of her travels and her take on food, family and the meaning of community.
Chef Ouita Explores Gastronomy
Neurogastronomy is the science of how and what we eat. Chef Ouita Michel began studying it in earnest, following her own mother's illness and at the invitation of Dr. Dan Han at the University of Kentucky.
Spreading Crudité Love
At a recent cooking class, Chef Ouita waxed lyrically about the value of creating a beautiful crudité display and reminisced about the relish trays that graced every table in the Trustees' Dining Room at Shaker Village. We've written up Chef Ouita's crudité tips and included one of her favorite dip recipes.
A Life of Simplicity and Excellence
Holly Hill founder Ouita Michel wrote the foreword for Simplicity and Excellence: from Beaten Biscuits to Shaker Lemon Pie, authored by Deirdre A. Scaggs and Elizabeth Kremer's daughter, Evalina Kremer Settle. It's an intimate look at the life and work of a remarkable 20th century woman in the culinary world.
Mint & More!
A classic Kentucky mint julep only has a few ingredients so it's worth choosing them wisely. The bourbon selection is up to you but here are some tips on picking mint (and what to do with it) along with a couple of fun (and therapeutic) tricks to get the finest crushed ice.
Weisenberger Hoecakes
Weisenberger Hoecakes are the foundation of our Hoecake Nation. Once you've mastered this basic building block, you'll be ready to create your own United States of Hoecakes!