JUST A FEW MILES SOUTH
For twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel’s sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant―from Wallace Station to Holly Hill Inn―features dishes that combine Kentucky’s bounty with Michel’s celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po-Boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure.
Just a Few Miles South serves up the recipes that patrons of Michel’s restaurants have come to know and love, including the Bluegrass Benedict breakfast sandwich, Ouita’s Sardou Panini, Wallace Station’s Creamy Chicken and Mushroom Soup, and Honeywood’s Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you can’t get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients―and share it all with friends and family.
PRAISE FOR JUST A FEW MILES SOUTH
“The boundless beauty of Kentucky cuisine is joyfully captured in these pages by a chef who has defined this region with her cooking. She is a custodian of tradition, a magician of flavor, and her restaurants are the narratives that tell us who we are in Kentucky. This book will be a treasure for generations to come.” –Edward Lee, chef and author of Buttermilk Graffiti (winner of James Beard Award for Best Book of the Year in Writing) and Smoke & Pickles”
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Ouita Michel has been a James Beard Foundation Award nominee as Outstanding Restaurateur and as Best Chef Southeast numerous times. Michel and her restaurants are regularly featured in local and national media, such as the New York Times, Southern Living, Garden & Gun, Food Network, and the Cooking Channel. She was a guest judge on Bravo’s Top Chef Kentucky series. She lives in Midway, Kentucky.
Sara Gibbs is a chef as well as a recipe writer and editor. She lives inCentral Florida.
Genie Graf is the special projects director for the Ouita Michel Family of Restaurants. She lives in Midway, Kentucky.