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Author: Jill Charlotte Stanford
Ethan Becker
Between courses
In some dishes
After living many years in New York City
Just a Few Miles South: Timeless Recipes from Our Favorite Places Special Appliances Author: Jill Charlotte StanfordAuthor: Ouita Michel 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
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