Featured
David’s Pea Salad —
snappy! herby! fresh!
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.
Cheesy Grits Frits
Whether you're working from leftover grits or making a batch fresh, these bites are always a good idea. Cheese grits just got even better.
Holly Hill Inn Corn Sticks
We’re exploring the Peytonia Cook Book, written in 1906 by Atholene Peyton, a domestic science teacher at Louisville’s Central Colored High School during the first half of the twentieth century. Try our Holly Hill corn sticks, based on her 100+ year-old corn muffin recipe.
Spoonbread Soufflé
This is our gourmet take on an old Kentucky favorite — spoonbread. In this version we top it with slow cooked lemons, fresh goat cheese and some nuts. This is a great first course in 4-ounce buttered ramekins or, if you’d like, use a 2-quart baking dish, either glass or ceramic, and serve it family-style as a side dish.
The Routes That Bind Us
Travel our Bluegrass byways and waterways and explore the routes that connect us across time and space. Learn the story of a 150-year-old family mill and how we still use its products every day.
Weisenberger Mill Cheese Grits
Grits are traditional fare in Kentucky, and they are served at all of our restaurants, where we use only Weisenberger Mill stone-ground grits, produced just down the road from Holly Hill Inn in Midway.