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Mint & More
Springtime in Kentucky comes in many shades of green. One of our favorites is mint!
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!
Which Came First?
Are they called hoecakes because they were originally baked on a hoe? Or was hoe another name for griddles, skillets and peels? Take a little trip through culinary etymology and the history of hoecakes with us, and learn why we think of our United States as a Hoecake Nation.
Gone Fishing
We've been buying wild-caught Kentucky catfish from Heath Frailey for several years. We finally got down to Western Kentucky to see his operation firsthand and learn how "the best catfish in the country" gets from Kentucky Lake to your dinner plate.
Buffalo Catfish Sliders
Our Buffalo Catfish Sliders are a popular item on our Smithtown Seafood menu but they're easy to make at home, too. Our recipe makes plenty of Buffalo sauce, it's just a tasty bonus!
A Passion for Ephemera
Spring Beauties grace our lawn at Holly Hill Inn every spring. They're such a fleeting pleasure that we never fail to celebrate their return. Spring Beauties are easy on the eyes and tasty, too!
Digging Up Dinner
The humble sunchoke is a lowly tuber, at its best after a few heavy frosts. it waits patiently underground until you're ready to harvest on a hungry day, then rewards the wait with its subtle flavor and virtuous qualities.
Sunchoke Toastie
A hearty snack or light meal for one or two that's an easy and tasty intro to sunchokes. It's beautifully scented with fresh tarragon and a splash of dry vermouth and comes together quickly in the skillet.
Bluegrass Herbed Roasted Carrots
Inspired by the carrots prepared by Connie Lemley and the kitchen staff at Second Street School, the carrot section in Chef Abra Beren’s cookbook Ruffage and our very own Holly Hill Inn garden-grown and hand-mixed herb blend!
Chef Abra Berens
Our beautiful friendship with Chef Abra Berens began with her first trip to Lexington back in 2017 for FoodChain’s inaugural FEAST fundraiser. Learn why we named her class at our Holly Hill Cooking studio “Beautiful Food for Body & Soul”
Teaching (and Learning) How to Love Local Food
Learn how a constellation of community partners came together to help Frankfort Independent Schools host a Love Local Lunch for its students and staff. Steak was on the menu, along with a delicious line-up of all local foods, some of which had even been grown by the students themselves!
Dutch Baby Basics
Scandinavia and Germany got together and had a baby and named it for Holland. If you've never tried a Dutch baby, now's the perfect time. It comes together in minutes and turns a bowl of soup into dinner. Or go sweet and whip one up for breakfast or dessert.
Imbolc is Here
Imbolc/St. Brigid's Day is Ireland's newest national holiday and a wonderful reason to celebrate spring's imminent arrival. We're planning new gardens and baking delicious treats with eggs and butter and milk to mark the day.
Elevenses All Day
Chef Ouita traveled to Ireland last year and found a little bit of home there. So we thought we'd repay the favor by importing a couple of beloved Irish traditions to the Bluegrass state.
Transparent Pie
Enjoy this traditional treat from Maysville, Ky., where opinions may vary on its exact preparation but all are united in their love for it. As one native put it, “Nutmeggin’ it up, this pie is transparently delicious!”
Recollecting 2023
Oh the lessons we’ve learned, the things we’ve done, and the places we’re headed! Chef Ouita looks back on 2023 and shares her hopes and dreams for 2024.
Back Pocket Bloody Mary
Everyone should have this zesty and simple Bloody Mary recipe in their back pocket. Mix up a pitcher-full for your next brunch party and raise a glass to the promise of a new day!
Holly Hill Hollandaise
Rich and delicious, here's a holiday classic that pairs perfectly with everything from Windy Corner Super Spice-seasoned potato wedges to poached eggs to broccoli to fancy beef tenderloin! Our recipe has been perfected through years of Sunday brunches and Chef Tyler demonstrates how you can now enjoy it at home.
Steve’s Botluck Tips
It's like a potluck, only with wine! Members of our Holly Hill Wine Guild like to socialize on their own and frequently host botlucks to explore new wines with one another. We asked Guild Director Steve Mancuso to share their secrets for a successful tasting!
Hidden Blessings
We went looking for one thing and found another. And were reminded of how often blessings are hiding in plain sight. And how the land, and hands of others, continue to nourish us even as we brace for winter's chill.