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.

1. Foreword
2. Introduction
3. Chapter 1: Breakfast
4. Chapter 2: Building Blocks for Sandwiches
5. Chapter 3: Wallace Station's Famous Sandwiches
6. Chapter 4: Windy Corner's Famous Po-Boys
7. Chapter 5: Burgers
8. Chapter 6: Soups, Stews, and Salads
9. Chapter 7: Brownies, Bars, and Cookies
10. Chapter 8: Pie Supper
11. Sources for Kentucky Products
12. Acknowledgements
13. Index
14. About the Authors