Just a Few Miles South: Timeless Recipes from Our Favorite Places (Fireside Industries)

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. "For twenty years, diners in the Bluegrass have been able to whet their appetite for Ouita Michel's sustainable, farm-to-table cuisine at one of 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"-- Provided by publisher

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.

Wallace Station And Windy Corner Are Situated In Some Of The Most Beautiful Farmland In The Entire World. The Mist Rising Above The Gentle Rolling, Brilliantly Green Pastures Running With Foals Is Breathtaking. Horsemen And Women Come In For Steaming Cups Of Coffee And Piled-high Biscuit Sandwiches Or Plates Of Grits And Eggs. It's In Settings Like These Where Ouita Michel's Menus Shine. Featuring Fresh, Seasonal Ingredients From Local Farmers, Michel's Restaurants Capture What Makes Bluegrass And Appalachian Food So Special. In Just A Few Miles South: Timeless Recipes From Our Favorite Places, Ouita Michel, Sara Gibbs, And Genie Graf Introduce Readers To Some Of The Recipes Which Patrons Of Michel's Restaurants Have Come To Know And Love. Featuring Windy Corner Market Recipes For Cheese Grits; Red-eye Gravy; And Country Ham, Apple And Cheddar Quiches; They Spotlight And Explore The Ingredients Of A Quintessential Old-fashioned Kentucky Breakfasts. Along The Way, They Introduce Readers To The Wallace Cubano (a Take On A Traditional Cuban Sandwich) As Well As A Bourbon Banh Mi With A Country Pate. Covering Breakfast, Lunch, Dinner, And Dessert, These Time-tested Recipes Will Allow Those Looking To Bring A Bit Of Southern Cooking Back To Their Home Kitchen A Chance To Explore The Best That Kentucky Has To Offer.