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“Just determining the table of contents alone took a year,” Michel says. But the labor paid off. The tome compiles more than 150 of Michel’s favorite recipes for classic, Southern staples such as fried chicken, biscuits, soup beans, and sausage gravy, becoming a one-stop-shop for the dishes that all Southern home cooks need to know. “We want it to reflect the simple food we’re making,” she says, “but without being
too simple.”
Take for instance the pimento blue cheese, which mixes gorgonzola and roasted garlic into the traditional spread; the sweet potato quiche born of a bumper crop of Bluegrass-grown yams; or the bourbon trail chili, which makes good on its name by featuring whiskey and local hamburger meat. “We try to figure out ways to use all parts of an animal, and making this chili helps our local farming community with that,” Michel says. “We sell it at almost all our restaurants I think we’ve made thousands of gallons at this point.”
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LEXINGTON, Ky. (April 28, 2021) Kentucky restaurateur and University of Kentucky alumna Ouita Michel has released her first cookbook, “Just a Few Miles South: Timeless Recipes from Our Favorite Places,” stuffed with recipes celebrating the Bluegrass, just in time for the Kentucky Derby.
Authored by Michel, Sara Gibbs and Genie Graf with a foreword by Silas House, this extensive collection is sure to satisfy your cravings with recipes from the unique but familiar cuisine that Michel is known for.
For 20 years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel s sustainable, farm-to-table cuisine at her acclaimed restaurants.
of
LEXINGTON, Ky. (April 28, 2021) Kentucky restaurateur and University of Kentucky alumna Ouita Michel has released her first cookbook, “Just a Few Miles South: Timeless Recipes from Our Favorite Places,” stuffed with recipes celebrating the Bluegrass, just in time for the Kentucky Derby.
Authored by Michel, Sara Gibbs and Genie Graf with a foreword by Silas House, this extensive collection is sure to satisfy your cravings with recipes from the unique but familiar cuisine that Michel is known for.
For 20 years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel s sustainable, farm-to-table cuisine at her acclaimed restaurants.