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Summer Veggies —
no heat required!
Wainscott Worthy – An Ale-8-One Story
When George Lee Wainscott first became obsessed with the possibilities posed by a newfangled carbonation machine, did he know that his soft drinks would still be going strong 100 years later? Or that the original formula would give rise to so many new and delicious variations? Learn what the folks at Ale-8-One mean by Wainscott-worthy.
Cole Slaugh with Grandma Zim’s Boiled Dressing
Not a typo, but one of the original spellings of cole slaw, a dish made popular by the many German and Dutch immigrants who moved into America’s middle seaboard and upper midwest. Grandma Zim was Ouita’s great-grandmother, who relocated from Kansas City to Thermopolis, Wyoming with her husband Rufus Zimmerman.
Bloom & Bramble
We challenged Honeywood bar manager Leah Craig to come up with a rhubarb cocktail and she did not disappoint! Leah's Bloom & Bramble would be perfect for an afternoon garden party or even (especially?) a rainy day relaxing on a porch swing.
“Bricks” or Buttermilk Oaten Bread
Enjoy quickly while warm, they get dense and rough to eat when cold (hence earning the name “Bricks”). My mother enjoyed them with a slice of cheddar cheese and whole grain mustard!
Holly Hill Women and their Moms
Inspired by Ouita and Pam's remarkable impact, we asked the women of Holly Hill to share a story or memory about their own mothers and got some amazing responses, along with a recipe or two.
Kentucky Meat Shower Festival
When Owingsville native Ian Corbin and Transylvania University professor Kurt Gohde decided to throw a party celebrating Bath County's most notorious event, they weren't sure what to expect. Neither were we.
Steak Diane
To commemorate the 150th anniversary of the Kentucky Meat Shower, the Kentucky Beef Council shared a recipe for Skyfall Beef Medallions (Steak Diane). We put a couple of our own spins on it, with help from Chef Tyler.
Jezebel Cocktail
We serve the Jezebel every year at Mardi Gras but honestly, it’s good anytime. In fact, one would be delicious on a steamy summer day!
Vegetable Maafé
Winter is the perfect time to put your root vegetables to work in this warming dish from West Africa. It's endlessly variable depending on what's at the farmers market and in your fridge.
Kitchen Spirits
We reminisce about an old friend and his cookware collection and how memory lives on in everyday objects.
Cooking Sorghum with Randal Rock
Sorghum is Kentucky's native sweetener and the perfect mate for its kissing cousin ~ Kentucky bourbon. We drove out to the country to meet up with our local supplier and see how sorghum makes the leap from juice to molasses.
Sorghum Popcorn
It's popcorn season! We've been working on our popcorn ball production. Sorghum popcorn balls are an old-fashioned favorite; they can be a little tricky to handle but definitely worth the trouble!
Apple Stack Cake
Dried apples are easy to make and even easier to find in the grocery. Simmer a batch with spices and sweetener and then use the aromatic results to fill a classic stack cake for a fall celebration.
Putting By
As summer sees itself out, there's still time to snag a mess of green beans to turn into shuck beans for the holidays. We visited a friend in Frankfort for a hands-on demonstration.
Our Daily Bread
As we devour all manner of tomato sandwiches during the summer, it occurs to us that a loaf of bread has to do a lot of heavy lifting in the Holly Hill universe. And we're reminded (again!) that Midway Bakery bread is the one item that shows up on every menu, no matter which restaurant, so we dropped in to watch longtime baker Michael Barcus show us how the magic happens.
Standing their Ground
Summer is full on and our local farmers are working harder than ever to put food on our tables. We took a little road trip around Central Kentucky to scout out farm stands and markets, revisiting old favorites and discovering new ones along the way.
Bourbon Tomato Jam
Our Bourbon Tomato Jam is worth turning on the stove for! Make a double batch and stow the extra in your freezer; you’ll thank us come January when there’s snow on the ground and sun-ripened tomatoes are a distant memory.
A Highbridge Story
We ventured 130 feet underground to meet Linda Griffin and see how Highbridge Springs gets water from the source to you. Spoiler alert: they're so far underground that the spring is actually overhead! And hearing the Highbridge origin story from Linda was a bonus.
A Few Cool Cucumbers
When the temperature rises, so does our determination to seek out tasty dishes that don't require turning on the stove or lighting a grill. Cucumbers are coming on strong at the farmers market right now; grab a few and try something new. Because nothing says chill like a cucumber, right?