Holly Hill Women and their Moms
Teresa Darnell, Holly Hill Events Director
Mother: Pat Knoll
My mother, Pat Knoll was always the pinnacle of my fondest memories when Easter came around. We had four girls in our family and we always had pretty dresses, patent leather shoes either red or black, and a hat. We always got our dresses on, went to see our grandmother, hunt for Easter Eggs and spend time with all of our family.
It doesn't matter how much time passes; those memories have tested time and are just as special today as when they happened. It's all because of one special lady who took a spiritual time of year and made it a tradition that we cherish after all these years later. Love my Mom.
Sandy Allison, Midway Bakery General Manager
Mother: Mildred Lee Hall aka Millie
She loved her children (all 6). Mom put love in everything she fed us. From my first intro to sweet and salty at 6 yrs. old – Fritos and Milky Way on a skip day from school – to family favorites, meatloaf, skillet fried chicken, and mackerel patty sandwiches. It wasn’t ‘til I was raising my daughter that I realized just how poor we were and how amazing Mom really was.
She was always able to feed the family of eight on a one-person income, and every meal be as good as the last.
Agnes Teresa Marrero, Smithtown Seafood General Manager & Chef
Mother: Noelia Rosa de Marrero
My mother Noelia was an art teacher in public school in Puerto Rico. I will never forget the importance she gave every day to set the table and serve a home-cooked meal to my brother, my father and I. I once tried to follow her recipe of Arroz con Pollo step by step. I have to always try; I think a mother's hand is a mother's hand, no comparison but I'll keep trying. l learn from her never to give up and try to do my best.
From Anne Hagan Mitchell, Holly Hill Studio Operations Manager
Mother: Elaine Hagan
Growing up my mom would make yeast rolls on very special occasions! They were always perfect – soft, fluffy and so big! They would be the size of your hand when baked. These rolls mean so much as they carry my grandma's recipe. I hold many memories with my mom rolling out the dough and ensuring it is the perfect distance from our wood stove so they rise properly!
From Ouita Michel, Holly Hill Founder
Mother: Pam Papka Sexton
When I grew up we sat down together every night for dinner – most of them made by my Mom. I began helping her when I was about 7 years old and I can remember standing on the step stool to help wash the dishes or make a salad. She made holidays and birthdays special – baking heart shaped Valentine's cakes, Easter egg cakes, Thanksgiving pies and Christmas cookies. Mom always asked what we'd like her to make for our birthday dinner. In college, my favorite birthday meal always began with her eggplant caviar served with cocktail rye bread. She got the recipe from her close friend Carolyn Lindquist, often a guest at those birthday gatherings.
I also loved her stuffed mushrooms, her red beans and rice, eggplant tempura, greens, grain pilafs, chili, beer bread! Such a wealth of family recipes, I can hardly pick one. Her cooking formed the backbone of who I am as a person and a chef; not just the meal itself but the times we spent cooking, singing, listening to music and gathered around the table in her kitchen that I cherish the most.
Donna Hecker, Holly Hill Storyteller
Mother: Barbara Hecker
My mother worked full-time and there were four of us kids, so my brother and I did a lot of dinner prep. But later in life, she loved getting us all together for big weekend breakfasts, especially when there was goetta on the menu! (My Grandma Day and Aunt Mary always made goetta from scratch but ours was usually store-bought.) We called them our goetta-fests and we had an epic one in Mom’s memory the weekend of her funeral. Here’s Mom in one of her favorite places – her beloved Franklin County Democratic Woman's Club at its annual scholarship fundraiser.
Jackie Anthony, Holly Hill Inn General Manager
Mother: Vickie Anthony
My mother, Vickie Anthony, always made Easter feel so special for my brother and me. Every year, we would dye eggs together and watch them transform into beautiful pastel colors. She also made sure I looked my best, and I’ll never forget the cute pink suits I wore, complete with gloves and a hat.
I have such fond memories of the annual Easter egg hunt at Mrs. Roach’s house up on the hill in Midway. I can still feel the adrenaline rush of running around with all the other kids trying to collect as many eggs as possible. My mother truly made memories with us every single year that I will always cherish.
Riah Durick, Holly Hill Social Media
Mother: Carla Piening
My mom’s cooking has a certain scent that makes me feel instantly at home, in resting state. Since her favorite meal of all time is beans & cornbread, well then so is mine. I hope when my daughter gets older, she’ll feel the same way about my food when she walks back in the door at home and smells it.
Talitha Schroeder, Holly Hill Marketing Manager
Mother: Natalie (Gnat) Schroeder
I still struggle to talk about my mother after losing her a few years ago but what I can do is what she taught me, and that is cook for people. I’m bringing these two items to our marketing meeting after photographing them and feeding my co-workers and friends. SO here are two recipes, randomly both requiring oats, and secretly healthy – “Gnat’s Healthy but Still Pretty Good Muffins” and “Bricks”. (Both lovingly named by the family.)
Mireya Castillo, Honeywood General Manager
Mother: Kenia Ramírez
Every year on my birthday my mom, Kenia, will ask me what dish I’d like her to make. I almost always give her the same answer, mole. Mole is a traditional Mexican dish that mirrors our culture’s richness. The sauce is made with toasted seeds and nuts, dried chiles, chocolate, and spices. Every mother has their own variations of the dish. Sometimes thinner or thicker, spicier or sweeter. Of all the mole dishes I’ve tried from friends and families, I love my moms the most.
Brenna Flannery McNabb, Chef Tyler’s wife and illustrator of Ouita’s cookbook, Just a Few Miles South
Mother: Michelle Flannery
My mom Michelle is a great cook and makes many magical dishes, but the one that takes the cake is her chicken and dumplings. It’s a hug in a bowl. Cloud-like dumplings, rich chicken gravy, so nostalgic, A spoonful takes me back in time.
Related Content
Gnat’s Muffins
also known as “Gnat’s Healthy but Still Really Good Muffins”
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