Talitha Schroeder 2/19/22 Talitha Schroeder 2/19/22

Lisa’s Étouffée

Former Holly Hill Inn sous chef Lisa Laufer loved New Orleans. Countless cooks in our kitchen learned techniques and dishes at her side but when it came to writing down actual recipes, she liked to keep some things to herself. That’s why we say our recipe for Étouffée was inspired by Lisa. Because we’re pretty sure we’ll never be able to duplicate the secret ingredient she added to every dish ~ her own ineffable touch.

Talitha Schroeder 12/16/21 Talitha Schroeder 12/16/21

Beaten Biscuit Recipe

Knead new life into an old tradition and try your hand at beaten biscuits.

Talitha Schroeder 12/16/21 Talitha Schroeder 12/16/21

Thyme for Punch!

Dust off your grandmother's punch bowl, excavate your mom's copper ring mold, snip some herbs, grab some citrus and a couple bottles of booze and have yourself a merry little holiday party!

Talitha Schroeder 12/5/21 Talitha Schroeder 12/5/21

Coffee Brined Venison for Dad

Get yourself a deer, or find someone who has and talk them out of a choice piece of loin. And follow this recipe Tyler McNabb has written for his dad, PD McNabb.

Talitha Schroeder 11/6/21 Talitha Schroeder 11/6/21

Roasted Kabocha Squash

Some of Ouita’s favorite salads involve roasted vegetables and her all-time favorite roasted vegetable is kabocha squash. It is a very dense, delicious member of the Hubbard family with dark orange or green skin (which is edible when cooked).

Talitha Schroeder 11/4/21 Talitha Schroeder 11/4/21

Cider Seelbach

This fall themed drink is twice-removed from the classic champagne cocktail by way of the Seelbach. With local ciders (both alcoholic and non) it’s perfect for any autumnal get together!