Overview

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.

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9781950564095

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Reviews

Ouita is quintessential Kentucky, reflecting our treasured culinary culture. Her respect for the Bluegrass blends perfectly with her incredible and innovative journey with food. A presentation as delightful as Ouita's authentic hospitality. Food is love, and Ouita delivers this beautiful message on a silver tray. -- Peggy Noe Stevens, founder of the Bourbon Women Association and coauthor of Which Fork Do I Use with My Bourbon? Chef Ouita is the undisputed queen of Kentucky cooking. Her understated yet elegant cooking has done more for the region than anyone else I can think of. She is a mentor, an activist, and a force! With Just a Few Miles South, she shares her love for her home and shows us what makes that place and her so special! -- Vishwesh Bhatt, winner of the 2019 James Beard Award for Best Chef in the South Just a Few Miles South's traditional Kentucky recipes take me back to my grandmother's table. And I'm delighted that among so many treasures, the recipes for the peerless soup beans and cornbread I've devoured on so many visits to Wallace Station are included. Throughout her restaurants and this book, the use of locally sourced ingredients combined with expert preparations become edible love letters to Kentuckians. Thank you, Ouita! -- Susan Reigler, coauthor of Which Fork Do I Use with My Bourbon? and a former restaurant critic for the Louisville Courier-Journal

A one-stop-shop for the dishes that all Southern home cooks need to know. -- Garden & Gun This new compendium of recipes from across her empire celebrates the region's historic dishes...while lovingly casting a spotlight on the people who are making dishes like Bourbon Banh Mi and a Wallace Cubano into new Kentucky classics. -- Food & Wine With the challenges facing dine-in restaraunts this past year, this cookbook will offer a springtime solution for Kentucky food lovers who want to re-create the same flavors from Chef Ouita restaraunts at home. -- Ace Magazine 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 Michel, the chef and restaurateur behind [seven] Kentucky restaurants, shares simple and satisfying recipes from each of her eateries in this charming cookbook.... Home cooks will enjoy the simplicity and heartiness jam-packed into this collection. -- Publishers Weekly Just a Few Miles South is a brilliant field guide to the food and culture of the Bluegrass, as embodied by Ouita's family of restaurants. It's a cookbook that feels as dear to me as a family heirloom, packed with the recipes I've treasured most from my time at Wallace Station and the Holly Hill Inn (as both a patron and a chef), scaled down and simplified for the home cook. -- Stella Parks, pastry chef and New York Times-bestselling author of BraveTart: Iconic American Desserts Ouita champions many of the good things we associate with old and new Kentucky, from lard can burgoo to banh mi with bourbon mayonnaise. In this love letter to her state and her people, her cooking and advocacy entwine, making a strong case for the power of food to make a difference in our daily lives. -- John T. Edge, author of The Potlikker Papers Just a Few Miles South's traditional Kentucky recipes take me back to my grandmother's table. And I'm delighted that among so many treasures, the recipes for the peerless soup beans and cornbread I've devoured on so many visits to Wallace Station are included. Throughout her restaurants and this book, the use of locally sourced ingredients combined with expert preparations become edible love letters to Kentuckians. Thank you, Ouita! -- Susan Reigler, coauthor of Which Fork Do I Use with My Bourbon? and a former restaurant critic for the Louisville Courier-Journal Chef Ouita is the undisputed queen of Kentucky cooking. Her understated yet elegant cooking has done more for the region than anyone else I can think of. She is a mentor, an activist, and a force! With Just a Few Miles South, she shares her love for her home and shows us what makes that place and her so special! -- Vishwesh Bhatt, winner of the 2019 James Beard Award for Best Chef in the South Ouita is quintessential Kentucky, reflecting our treasured culinary culture. Her respect for the Bluegrass blends perfectly with her incredible and innovative journey with food. A presentation as delightful as Ouita's authentic hospitality. Food is love, and Ouita delivers this beautiful message on a silver tray. -- Peggy Noe Stevens, founder of the Bourbon Women Association and coauthor of Which Fork Do I Use with My Bourbon?

Author Information

Ouita Michel is a six-time James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast. 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 series. She lives in Midway, Kentucky. Sara Gibbs is a chef as well as a recipe writer and editor. She lives in Central Florida. Genie Graf is the special projects director at the Ouita Michel Family of Restaurants. She lives in Midway, Kentucky.

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