Featured
Apple Stack Cake —
for fall celebrations
Pork Tendy & Boozy Apples
When Chef Ouita Michel and Events Chef Scott Darnell took to the culinary stage at the Kentucky Bourbon Festival in Bardstown, they cooked this deliciously seasonal main course using Kentucky’s native spirit. It features locally-raised pork from Patrick Kennedy’s Stone Cross Farm and apples from Stepping Stone Farm. And of course, plenty of Kentucky bourbon!
We take you through the process step-by-step with our four part recipe – for the bourbon brine, a spice rub, then cooking the tenderloin and apples.
The Pollinator
The constant buzz in our Holly Hill tea garden inspired this cocktail, made with local honey from springtime blooms and our Cup of Serenity tea.
Lamb Kofta
We loved this dish; don’t skimp on the seasonings! They really complement the flavor of our good local lamb.
Cilantro Lime Yogurt
This is good on so many things – the lamb kofta, grilled veggies, tacos, frittatas. Be sure to seek out a full-fat Greek-style yogurt; it makes all the difference in the world
Thermopolis Greek Salad
Thermopolis (from the Greek words for hot water) was named for the mineral hot springs nearby but it was also home to a large Greek-American population. All the veggies in our salad (except for the artichokes and olives) grew prolifically in Grandpa Zim’s garden, which Chef Ouita said was “truly a sight to behold.” If your green thumb isn’t as green as Grandpa Zim’s, check your local farmers market for seasonal goodies!
Queenie’s Pickled Peaches
We’ll only have local peaches for a few weeks (if we’re lucky!) so pickling is a great way to enjoy their precious flavor in unexpected ways. Try this recipe for Queenie’s Pickled Peaches, which former sous chef Lisa Laufer used to prepare every summer.
Marga-Ouita
Margaritas are one of Chef Ouita’s favorite drinks but you don’t have to spend 12 hours working in a hot kitchen to appreciate how good this refreshing cocktail is. Honeywood bar manager, Leah Craig, dreams up seasonal variations using local fruit as it shows up in the market. And when blackberries come on, swap them out and keep enjoying!
Honeywood Cheese Salad
This cheese salad tops the Honeywood Smash Burger but with local tomatoes coming on, we’re a big fan of whipping up a batch at home to spread on a slab of toasted bread under a thick slice of juicy tomato.
Charred Baby Carrots
This dish is as much about philosophy as technique. The best thing about (most) local summer vegetables is their intrinsic sweetness, often missing from supermarket produce. This sweetness is highlighted by the smoky-bitter contrast of grilling and the tangy creaminess of the preserved lemon yogurt, then played up again by the pistachios and golden raisins.
Freda Raglin’s Yeast Rolls
We’ll never be able to duplicate Freda’s expertise or the magic of her touch. But we tried our best to duplicate her technique and measurements in bringing you this recipe for her famous yeast rolls. We hope you’ll proceed with a light hand, an abundance of patience, an acceptance of butter, and friends and family to share the love.
Carrot Top Pesto
Use this recipe as a guide and let your taste buds and crisper drawer inspire your own unique creation.
Strawberry Shortcakes
Is there anything sweeter than a Kentucky strawberry ripened under May’s sunshine? Likely not. Strawberries are hitting the farmers markets right now; and u-pick farms are open, too. Our favorite way to celebrate Kentucky’s all-too-brief strawberry season is to make strawberry shortcake.
The Store Cold Ziti Salad
This Ziti Salad came to us by way of Chris Michel, by way of his mother Joan, by way of their East Hampton beach house, by way of The Store, a legendary takeout shop in Amagansett that catered to the rich and famous.
Snug Hollow Polenta Breakfast Fries
These tasty batons served at Snug Hollow Farm B&B will add a little spice and a lot of crunch to your morning spread!
Snug Hollow Oatmeal Pancakes
One of Barbara Napier’s specialties, these are a welcome treat on cool spring mornings before a day spent in the woods.
Dueling Mint Juleps
Love it or hate it, everyone has an opinion on how to make one (or if it should be made at all). But two things that hold steadfast are the use of Kentucky mint and good Kentucky bourbon (whatever your preference). We present two variations for you to test for yourself.
Benedictine
Our Benedictine recipe comes from former sous chef Lisa Laufer. Named for legendary Louisville caterer Jennie Benedict, this version from Lisa made it into the updated preface of Benedict’s classic Blue Ribbon Cookbook. Benedictine spread is a staple at Kentucky Derby parties but delicious anytime. Not just a great sandwich spread; Benedictine is perfect for stuffing cherry tomatoes or topping hoecakes, especially with a sliver or two of Kentucky smoked trout.
From the Kentucky Governor’s Mansion
Our Kentucky Governor’s Mansion is proudly referred to as the “People’s House”, belonging to all Kentuckians. And it’s one of just a few executive mansions in the United States that are open to the public, as befits Kentucky’s legendary reputation for hospitality. So you can imagine how thrilled we were to receive not one, but two, recipes from the kitchen of the “People’s House.”
Dressed vs Deviled Eggs
It’s the time of year when our fancy turns to springtime celebrations and racetrack tailgating. Holly Hill Culinary Director Tyler McNabb and Events Chef Scott Darnell share two delightfully different takes on how to dress up (or devil down) your fresh local eggs.
Shady Lane Chicken Salad
Chef Ouita named her signature Wallace Station chicken salad after beautiful Shady Lane. They make it in house every day with freshly prepared chicken, crisp celery, toasted almonds and sweet/tart dried cranberries and this is a peek behind the scenes.