Featured
David’s Pea Salad —
snappy! herby! fresh!
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.
Bottled in Bond
Logan and Mac Hanes are creating a community of bourbon lovers in their Basement Rickhouse. Read about the bonds they build over bottles of bourbon and the time they schooled Vanilla Ice on the Kentucky Chew.
From Back Home to Up Home
We turned the tables on filmmaker Harrison Witt and got a backstage look at his movie-making experience and his inspiration for producing our video-series Up Home.
Inspiration for Your Spring Table
It’s (finally!) springtime in Kentucky. What will you celebrate? An Easter brunch, a Derby party for friends and family, a Mother’s Day or graduation dinner? Here’s how the flavors of springtime in Kentucky inspire Chef Ouita Michel. “Kentucky in spring is for us, the beginning of our culinary year. We focus on traditional Kentucky dishes done our way. We must make cheese wafers, chive-scented spoonbread, fresh asparagus, local lamb, and mint juleps.” Ouita Michel.
Dreaming Up a Restaurant
Chef Ouita Michel dreamed of a restaurant. Inspired by culinary icons like Julia Child and Madeleine Kamman, and the intersection of Old World traditions and Southern cuisine, she aimed to open a slow and one-of-a-kind place in a world of fast and casual eating. A restaurant that would celebrate history, agriculture, family, poetry and art and be an expression of Kentucky.