Podcasts about ouita michel

Chef Ouita Michel joins Jack to talk about her new venture Holly Hill Inn being named and James Beard Award semifinalist. See omnystudio.com/listener for privacy information.

What happens when you take a deep love for Kentucky, fun history facts, and a few tastes of bourbon - wrap them together with the best local cuisine and delicious experiences - and tie the bow with a fierce, fun and fabulous woman leading the way? Bites of the Bluegrass, of course! Join us today as Erin Goins, founder of Bites of the Bluegrass, takes us on a journey from her early tour days to the upcoming "Just a Few Miles South" tour being offered with the Queen of Kentucky Culinary, Chef Ouita Michel. Learn more at bitesofthebluegrass.com

In this Episode of The Bourbon Life Podcast, Matt and Mark spend some time hanging out with a true Kentucky treasure – 8-time James Beard Foundation Nominee, Chef Ouita Michel from Holly Hill & Co. and the Holly Hill Restaurant Group. The guys talk with Ouita about how her original plan to attend law school in New York City after graduating from the University of Kentucky changed when she decided instead to attend the Culinary Institute of America (where she also met her husband), how she and her husband decided to move back to Kentucky and purchase the Holly Hill Inn and how that one restaurant has now blossomed into a restaurant group with 7 additional restaurants and a bakery over the past 22 years, and her more recent Holly Hill and Co. venture which incorporates food culture, agriculture, and the arts to develop a sense of community through the restaurants, events, and other fun items like her new Bourbon Tasting Game. They also taste and review Woodford Reserve Bourbon, Four Roses Small Batch Bourbon, and Old Forester 1920. This Episode of The Bourbon Life Podcast is sponsored by Liquor Barn, James E. Pepper Distilling Co., The Stave Restaurant, Three Chord Bourbon, and District 7 Social. Check out all of our amazing sponsors online at:  www.liquorbarn.com  www.jamesepepper.com              www.thestavekentucky.com  www.threechordbourbon.com

In 2023, the UK Alumni Association is celebrating 135 Years of UK Women in honor of the graduation of its first female, Belle C. Gunn, in 1888. The first event to kick off this initiative was a Luncheon and Panel Discussion featuring four prominent alumnae: Jennifer Barber, Dr. Laneshia Conner, Dr. Ima Ebong and Ouita Michel. UK Student Government Association Vice President Amelia Pace served as the discussion moderator. These women shared personal experiences from their career journeys as well as practical advice for the audience of current students and alumni. To read more about the 135 Years of UK Women, visit the website at ukalumni.net/135. 

Kruser is joined by Sylvia Lovely and chef Ouita Michel to talk about the many different ventures that they both are involved in.  See omnystudio.com/listener for privacy information.

Three words. Ouita is delightful. For those who may not know Ouita, this newest episode in the Kentucky Bourbon Trail Series is an excellent introduction! Anyone you ask about Ouita says the same thing. "She is amazing! Lovely and delightful!" However, just because she is super lovely doesn't mean she isn't uber-talented - Oh, she is VERY TALENTED. I was fortunate enough to talk with Ouita Michel, listen to her insightful thoughts and stories, and discover that we have a lot in common! Not the James Beard part or anything in the paragraph below. Ouita Michel is an eight-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 TV's, Top Chef series.  Ouita lives in Midway, Kentucky, where she oversees her newest venture, Holly Hill and Co. This lifestyle brand celebrates farmers and agriculture, culinary traditions, old and new, chefs and local talent, and community bonds. Check out her new video series, Up Home with Ouita Michel. Her new cookbook -Just a Few Miles South: Timeless Recipes from our Favorite Places - Buy it HERE! Episode Highlights Go behind the scenes of Bravo TV's Top Chef when she was a Guest Judge on Top Chef Kentucky. Memories of Gourmet Magazine and the Culinary Institute of America Holly Hill and Co - A must-see website Her praise for Woodford Reserve, Master Distiller Chris Morris & Assistant Master Distiller Elizabeth McCall Food and bourbon pairings - Yes! The Kentucky Bourbon Trail and her personal highlights! What is benedictine? Restaurant life and more! Ouita Michel's Holly Hill and Co Link to Woodford Reserve => HERE Kentucky Bourbon Trail Trip Details How to Find Adventure & Thrive  in the Empty Nest – Suzanne's E-Book My Amazon Travel Store – Suzanne's Favorite Must-Haves Hear No Evil Media Podcast Audio Production by Erik Hulslander 

Welcome to the second episode devoted to Kentucky and The Kentucky Bourbon Trail. You could say that out of my friendship with my next guest, the idea of this Kentucky Series was created. Heather Sunseri was a part of my audience for my blog Adventures of Empty Nesters, and back in 2019, she learned I was planning to take our first trip to Kentucky to discover The Bourbon Trail. Her knowledge of all things Kentucky was instrumental in our having the best vacation we could imagine. She was so kind and thorough, and we even got together for breakfast so we could meet in person. Since our meeting three years ago, I have read 8 of her books and enjoyed every single one. When I decided to revisit our adventure in Kentucky, I knew that Heather had to be a part of this series. She is a perfect fit for this podcast, with my obsession with authors and reading, her passion for travel, along with many other commonalities! Here at Travel Connections, we want to hear the stories of how meaningful the connections we make when we travel are and how they can improve our lives. Heather is one of my personal travel connections. How cool is that? The Pandemic created a two-year travel void, so although our first trip to Kentucky was three years ago, it seems almost like yesterday. Let me tell you a little bit about Heather: Heather Sunseri is a CPA who began writing novels to escape her mundane life as a muggle. After twenty years in the corporate world, Heather decided to use her business savvy and curious mind to start a publishing business anchored by fictional stories. She is proof that one can be a numbers person and a creative. And that it's never too late (or too early) to get a do-over. She's married to the love of her life, a mom to two amazing kids, and a caregiver to the best golden retriever and one very needy cat. When she's not writing, she's making homemade pizza, listening to travel podcasts, and drinking Kentucky bourbon while simultaneously planning her next adventure. This episode is so fun! She's so fantastic, and I will never forget her story about the bats in her house~  Heather is a terrific friend and writer, and I look forward to reading her next book. While we wait for it, remember to check out all of her other book series on her website HeatherSunseri.com.  Highlights of this episode: Heather's books and how her writing career started How writing for Substack helps her work through the stories swirling in her imagination The many layers of the saga of 100 bats! The beautiful things about living in Kentucky  Hidden gems in Kentucky to see and enjoy Kentucky Bourbon Trail highlights Check out my next episode for the Kentucky Bourbon Trail series, where I interview Ouita Michel. She is not only the nicest person on the planet, but she was a Guest Judge on Bravo's Top Chef Kentucky, an eight-time James Beard Foundation Award nominee, a restauranteur, and a cookbook author. A multi-talented woman. You don't want to miss this interview. Link to Heather Sunseri => https://heathersunseri.com/ Kentucky Bourbon Trail Trip Details How to Find Adventure & Thrive  in the Empty Nest – Suzanne's E-Book My Amazon Travel Store – Suzanne's Favorite Must-Haves Hear No Evil Media Podcast Audio Production by Erik Hulslander 

MoxieMoments brings you Ouita Michel, Owner of Ouita Michel Restaurants Group, telling us about the note she'd write to her past self. Since 2001, when Ouita & her husband, Chris, opened the Holly Hill Inn in Midway, Kentucky, she has made locally grown ingredients a priority in her world-class cuisine within her family of restaurants. Many bourbon aficionados will find her restaurants along the Kentucky Bourbon Trail – such as Holly Hill Inn or Wallace Station Deli & the Midway Bakery in Midway, Kentucky. The Windy Corner Market & Restaurant, Smithtown Seafood, or Smithtown at the Summit & Honeywood are all in Midway. Since its inception, Ouita's has collectively purchased over $2 million of Kentucky – grown meats, dairy & produce! She has been a James Beard Foundation Award nominee for Outstanding Restaurateur & Best Chef in the Southeast. Ouita and Chris are graduates of the Culinary Institute of America in New York. She is a member of Slow Food USA; deacon & free community supper coordinator for Midway Christian Church; Board member of FoodChain, a non-profit food incubator in Lexington, Kentucky, & Woodford Forward, a land-use group; Hindman Settlement School, which is dedicated to enriching Central Appalachian culture; a member of the Prichard Committee for Academic Excellence. Other honors include the Fayette Alliance Agricultural Excellence Award & Bluegrass Tomorrow's most prestigious honor, the Josephine Abercrombie Award. This award is given to a person who contributes tirelessly to improve the quality of life in Bluegrass. She is also the Chef-in-residence, Woodford Reserve Distillery, Versailles, Kentucky. Ouita and her restaurants are regularly featured in local and national media, such as CBS This Morning, USA Today, Southern Living & Garden & Gun. Ouita, Chris & their lovely daughter, Willa, live in Midway in a 200-year-old cabin with an expansive garden adjacent to where else? The Holly Hill InnIT

On today's episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the 2022 Food & Wine Classic in Aspen, which took place from June 17-19. Shari's coverage includes interviews with Bobby Stuckey (Frasca Hospitality Group, Boulder, Colorado), Adrienne Cheatham (Sunday Best, NYC), Yannick Benjamin (Contento, NYC), Ouita Michel (Holly Hill, Midway, Kentucky), Rachael Liggett-Draper and Colton Black (The Little Nell, Aspen, CO.), plus, an exclusive "HRN on Tour" show from The Classic with power-couple Maneet Chauhan and Vivek Deora (Morph Hospitality Group, Nashville, TN), co-hosted by Shari and Christine Sykes Lowe. It was an amazing Food & Wine weekend! Thanks to everyone who joined us! Today's show also features Shari's PR tip to engage; and Solo Dining experience at Cache Cache in Aspen. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.All in the Industry is Powered by Simplecast.

Today we look back at our chat with Central Kentucky Chef and James Beard Foundation Award Nominee, Ouita Michel, recorded last summer for original podcast "Creative Conversations." We have loved our collaborations with Ouita on our "Script to Table" and "Behind The Curtain" events for The Lex.  She shares with us the taking creative risks, finding your creative voice and the power of innovation.At The Lexington Theatre Company, we create professional theatre and train the next generation of theatre artists so that our community can enjoy a shared experience of masterful storytelling.To learn more about  The Lexington Theatre Company, visit our website lexingtontheatrecompany.org Follow us on social media - @thelextheatreco

Chef Ouita Michel joins us at the 1-minute mark as Whiskey Weeks 2021 continues. What's harder? Running a kitchen, owning a restaurant or writing a book? You were a political science major, debate team member (second woman to win a national debate championship in 1986), how did you become a chef? Why did you decide to do a book and a cookbook now?  How did “Just a Few Miles South” come together? Why did you decide to use recipes from your restaurants?  What's it like sharing your love of food with others? Did you ever believe you'd own multiple restaurants? How do you balance having restaurants that are different from each other (seafood, comfort food, bourbon bar, etc.)? Balancing everything and being able to run a restaurant during the pandemic  What role does food play in everyday life? I feel like your restaurants have that neighborhood feel and also you want to be a good neighbor  Beer, bourbon and wine play a role at your restaurants (Smithtown is located at West Sixth Brewery and The Thirsty Fox features fine bourbons), what role is that? Integrating those local beverages into recipes  Creating a Bourbon Club and Wine Guild  Going on your first bourbon barrel selection  James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast, what's that like? What's next for you? What can folks expect with the book and where can they find it? SHOW PARTNER: Check out Nose Your Bourbon social media and etsy so you can train your nose to find the nuances in bourbon. Visit https://www.etsy.com/shop/NoseYourBourbon or noseyourbourbon.com.Don't forget to check out the video on YouTube and our Facebook pages. Plus, our Give It A Try Highlights pour every Monday and our Cocktail Quickie videos shake up Fridays.

Hello, ya little cookies! On episode 59 of HINKY, the gang is riding solo after a long stint of guests. We start off by talking about our weeks and what all we've been getting into. Sara and Carrie are venturing back out to concerts, and Renee finally got to see our friend's S'more Than a Feeling out in the wild. Sara also had her fill at the Lexington Legends' concession stand, and we got around to trying the second location of El Cid for some tasty Mexican food. We take this time alone to really do a deep dive on the upcoming Crave food and music festival here in Lexington, and Renee tells us about some events coming up in town here soon. Renee also brought the new Ouita Michel cookbook, along with some of Ouita's dark chocolate oatmeal raisin cookies that she made for us to try in our signature segment....Everybody Tries. That's followed up by another fun edition of the Podcast Question and a spinoff question to boot. What was that question? Gotta listen to find out! Like what you're hearing? Give us a follow wherever you get your podcasts! Social media: Hungry in Kentucky: New episodes every other Tuesday Twitter and IG @hungryinky Bluegrass Bourbon and Eats: Facebook and IG @bluegrassbourbonandeats Twitter @bbandeats Girls Beer Sports: New episodes every Monday Facebook and IG @girlsbeersports Twitter @grlsbeersports Bluegrass Bourbon and Eats is also a blog! Read our posts at bbandeats.com

I was overjoyed that Chef Ouita Michel, one of the very first guests on the podcast, agreed to have me over to Holly Hill Inn to talk about her new cookbook, Just A Few Miles South, which has just been released from the University Press of Kentucky. It’s a beautiful book, and you’ll want to pick up a copy. You can get a signed copy directly from Chef Ouita at her website. Just check show notes for a link.   Chef Ouita and I also discuss what she’s learned from the lockdowns, the challenges of finding staff for her restaurants, and some changes she thinks will stick even after all the restrictions are over. Plus, Chef Ouita reveals what her next book will be.   Order Just a Few Miles South from ouitamichel.com  Chef Ouita Michel website | Instagram | Twitter    Follow Eat Kentucky: Instagram | Facebook | Twitter Email Alan with questions

This week the Troublesome boys are joined by Chef, Restauranteur, and HSS Board Member, Ouita Michel to discuss her journey into becoming a chef and the establishment of her family of restaurants, the release of her new book, Just A Few Miles South, and all things that are "dank." You'll also discover Ouita's hobbies and favorite foods. Facebook Handles Ouita- @ouita.michelJordan- @jordancollinsCorey - @coreydterry @hindmancast@hindmanschool AnnouncementsOur Pick & Bow variety show will be broadcast live on the Hindman Settlement School Facebook page at 5pm on April 30th. For the past 12 weeks, students from Knott and surrounding counties have been learning how to play the fiddle, banjo, mandolin, guitar, dulcimer, and ukulele. Come cheer them on and help us celebrate everything they've accomplished this semester! Opening day for the Knott County Farmer’s Market is coming up on May 18th and will run from 4:00-6:00pm. Donor Recognition & GratitudeThe Kentucky Social Welfare Foundation Paulette Anderson Hillary Davies  

Chef Ouita has a great Kentucky Derby inspired recipe in her book‘ Just a Few Miles South: Timeless Recipes From Our Favorite Places' which includes over 150 recipes from our favorite restaurants. You can purchase her book on her website! Her book also includes Ale-8-One, an environmentally friendly Kentucky brand. We have CEO of Ale-8-One Fielding Rodgers on with Neil to tell us all about it. Take a listen!

Not all cookie dough is safe to eat – Nestle has you covered. Snickers has a new flavor with an almond brownie flavor that’s made with dark chocolate. Ale-8-One CEO Fielding Rodgers joins the show with Kentucky Derby-inspired cookbook author Ouita Michel.

Chefs Jeremy Ashby and Ouita Michel talk to Jack about the upcoming Food News & Chews Chicken Sandwich Week.   See omnystudio.com/listener for privacy information.

Episode 92 - Ouita Michel by Michelle Mandro

In this episode, we are chatting with Central Kentucky Chef and Restaurateur, Ouita Michel. She's a James Beard Foundation Award Nominee and her family of restaurants celebrate the unique culinary voice of Kentucky, as she collaborates with and honors the work of our local agricultural community. We loved collaborating with her on our project "Script To Table," a unique storytelling event that celebrated the culinary and theatrical arts. Today, Ouita talks about discovering your creative voice, taking creative risks and the power of innovation.

(Image by Shutterstock) Lexington restaurateur Ouita Michel on how she is helping laid-off employees cope with the coronavirus crisis. | Those devices, our minds: latest installment in our mental health series | The literacy of early 20th century Appalachia | As Appalshop celebrates its 50th year, a visit with the folks at Possum Radio, the organization’s community station in Whitesburg.  Segment One: Ouita Michel - LISTEN  Segment Two: Dr. Melinda Moore, host of our series on mental health issues, interviews Father Steve Roberts of the Newman Center at UK on how our mobile devices affect who we are and how we behave | Samantha NeCamp, author of "Literacy in the Mountains: Community Newspapers and Writing in Appalachia" on the inaccurate portrayal of early 20th century Appalachians as generally illiterate. | Appalshop's 50th: "Possum Radio" with Rachel Garringer and Rich Kirby. - LISTEN  Interviews:  OUITA MICHEL  MELINDA MOORE  SAMANTHA NeCAMP  RACHEL GARRINGER & RICH KIRBY

(Image by Shutterstock) Lexington restaurateur Ouita Michel on how she is helping laid-off employees cope with the coronavirus crisis. | Those devices, our minds: latest installment in our mental health series | The literacy of early 20th century Appalachia | As Appalshop celebrates its 50th year, a visit with the folks at Possum Radio, the organization’s community station in Whitesburg.  Segment One: Ouita Michel - LISTEN  Segment Two: Dr. Melinda Moore, host of our series on mental health issues, interviews Father Steve Roberts of the Newman Center at UK on how our mobile devices affect who we are and how we behave | Samantha NeCamp, author of "Literacy in the Mountains: Community Newspapers and Writing in Appalachia" on the inaccurate portrayal of early 20th century Appalachians as generally illiterate. | Appalshop's 50th: "Possum Radio" with Rachel Garringer and Rich Kirby. - LISTEN  Interviews:  OUITA MICHEL  MELINDA MOORE  SAMANTHA NeCAMP  RACHEL GARRINGER & RICH KIRBY

Local chef and restaurateur Ouita Michel joins Bill Goodman on this week's episode of Think Humanities to talk about her background, her 10 local restaurants, and her thoughts on Kentucky's local food scene.

Uniquely Kentucky is rolling out season two, and episode one has a guest that knows her way around the kitchen and has her finger on the pulse of the food culture in central Kentucky. Chef Ouita Michel is a James Beard Foundation Award nominee and queen of the Bluegrass culinary scene. She and her husband Chris bought Holly Hill Inn in Midway, Kentucky in 2000 and she now operates eight restaurants in and around Lexington. She believes in shopping and serving local food on her menus and strives to create a special experience for every person who comes through her doors. Chef Ouita is a big believer in empowering women and upcoming chefs. She strives to create a business environment where women are supported, heard and empowered. She has her finger on the pulse of the food culture in central Kentucky. In this episode she and Amber talk all things food and why so many of us have a special connection to the certain foods we love.

Uniquely Kentucky is rolling out season two, and episode one has a guest that knows her way around the kitchen and has her finger on the pulse of the food culture in central Kentucky. Chef Ouita Michel is a James Beard Foundation Award nominee and queen of the Bluegrass culinary scene. She and her husband Chris bought Holly Hill Inn in Midway, Kentucky in 2000 and she now operates eight restaurants in and around Lexington. She believes in shopping and serving local food on her menus and strives to create a special experience for every person who comes through her doors. Chef Ouita is a big believer in empowering women and upcoming chefs. She strives to create a business environment where women are supported, heard and empowered. She has her finger on the pulse of the food culture in central Kentucky. In this episode she and Amber talk all things food and why so many of us have a special connection to the certain foods we love.

In this episode host Alan Cornett talks with Garden & Gun magazine Senior Editor CJ Lotz, one of the contributors to the new book Southern Women: More Than 100 Stories of Innovators, Artists, and Icons. CJ talks about the new book, important Southern women in her own life (including adopted Kentucky poet Ada Limón), and her upcoming article on grits in the South. She also chats about influential chefs Ouita Michel and Sean Brock. Plus, CJ discusses Poorer Man’s Pappy and explains her plot to spread a childhood Halloween tradition nationwide. Follow CJ Lotz on Instagram at:https://www.instagram.com/cjlotz/"Sean Brock's New Direction," by CJ Lotz:https://gardenandgun.com/articles/sean-brocks-new-direction/The CJ Lotz Garden & Gun article archive:https://gardenandgun.com/author/cj-lotz/Weisenberger Mill - Midway, KY:https://www.weisenberger.com/Sean Brock's Jimmy Red Cornbread Mix from Geechie Boy Mill:http://chefseanbrock.com/cornbread-mix/ Follow Eat Kentucky at:https://www.instagram.com/eatkentucky/https://www.facebook.com/eatkentucky/https://twitter.com/eatkentuckyEmail with questions: eatkentucky@gmail.com If you're looking to buy or sell a home in the Lexington area, download Alan's free real estate app: http://app.kw.com/KW2FBU3WQ

Central Kentucky culinary icon Chef Ouita Michel joins host Alan Cornett to discuss her current cookbook project, the development of the Lexington area food scene over the past two decades, her creative way to de-seed pawpaws, her relationship with Woodford Reserve, and whether or not the Holly Hill Inn is haunted. Chef Ouita is a multiple-time James Beard Award nominee and operates landmark restaurants such as Wallace Station, Honeywood, and, most recently, Zim's Cafe. Follow Chef Ouita Michel at:https://www.ouitamichel.com/https://twitter.com/chefouitahttps://www.instagram.com/ouitamichel/ Follow Eat Kentucky at:https://www.instagram.com/eatkentucky/https://www.facebook.com/eatkentucky/https://twitter.com/eatkentuckyEmail with questions at eatkentucky@gmail.com If you're looking to buy or sell a home in the Lexington area, download Alan's free real estate app: http://app.kw.com/KW2FBU3WQ

Pipeman Interviews Chef Ouita Michel at Bourbon & Beyond 2019This show is broadcast live and hosted by The Pipeman aka Dean K. Piper, CST every day 10am – Noon ET on W4CY Radio (www.w4cy.com), W4VET Radio, K4HD Radio (www.k4hd.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com).

Pipeman Interviews Chef Ouita Michel at Bourbon & Beyond 2019Pipeman's Power of Music is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Pipeman Interviews Chef Ouita Michel at Bourbon & Beyond 2019Pipeman in the Pit is a segment of The Adventures of Pipeman (#pipemanradio) broadcast live on W4CY Radio – (www.w4cy.com), W4VET Radio, and K4HD Radio - Hollywood Talk Radio (www.k4hd.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Since 2001, when Ouita & her husband, Chris, opened the Holly Hill Inn in Midway, KY., she has made locally grown ingredients a priority in her world-class cuisine within her family of rests. where many a bourbon aficionado will find her restaurants along the KY. Bourbon Trail-such as Holly Hill Inn or Wallace Station Deli & the Midway Bakery ALL in Midway, KY. or the Windy Corner Mkt. & Rest. or Smithtown Seafood or Smithtown at the Summit & HoneyWood all in Midway, KY. Michel’s restaurants since inception have collectively purchased over $2 million of KY-grown meats, dairy & produce-not too shabby! She has been a James Beard Fdtn. Award nominee as Outstanding Restaurateur, & Best Chef in the Southeast. Ouita & Chris are graduates of the Culinary Institute of America in NY., is a member of Slow Food USA; deacon & free community supper coordinator for Midway Christian Church; Bd. member of FoodChain, a non-profit food incubator in Lexington, Ky., & Woodford Forward, a land-use group; Hindman Settlement School, which is dedicated to enriching Central. Appalachian culture; a member of the Prichard Committee for Academic Excellence. Other honors include the Fayette Alliance Agricultural Excellence Award & Bluegrass Tomorrow’s most prestigious honor, the Josephine Abercrombie Award, given to a person who contributes tirelessly to improve quality of life in the Bluegrass, not to mention she is also the Chef-in-residence, Woodford Reserve Distillery, Versailles, Ky. & Michel & her restaurants are regularly featured in local & national media, such as CBS This Morning, USA Today, Southern Living & Garden & Gun-not too shabby! She, Chris & their lovely daughter, Willa, live in Midway in a 200-year-old cabin with an expansive garden adjacent to where else? The Holly Hill Inn.

In this episode with Ouita Michel, we discuss how she got into the industry, cooking for people you know and love, the meaning of hospitality, manifesting destiny by letting your intentions be known, visioning your goals, creating a solid business plan, knowing your numbers, being financially stable, the impact of a great mission statement, not being so blinded by the numbers that you lose sight of the mission, Living your mission every day, when its time to call it quits on a concept thats not working, implenting systems, creating opportunity for your team, and openbook managemnt. Growing up in both Louisiana and Kentucky, Chef Ouita Michel is a graduate of the Culinary Institute of America. Wanting to cook food for those she knew and loved, combined with a desire to be more assessable, Ouita returned to Kentucky where she would start her career as a chef & restaurateur. Today, Ouita, alongside her husband, Chris, is the Chef-Owner of 7 restaurants located in and around Lexington, KY.

Steven Clem’s grandparents launched Clem’s Refrigerated Foods while both worked full-time for the University of Kentucky. Clem’s must be good for health and longevity, because today Pop (94) and Mamaw Clem (96) are preparing to celebrate their 75th wedding anniversary. Clem’s continues its connections to UK, currently as an important provider of Kentucky Proud ground beef. Steven Clem loves his work, his family and Kentucky. Enjoy this interesting episode. (Photo credit: Ouita Michel)

The foods that bring fall to the plate—squashes, chestnuts and fall greens, for example—star in this week’s episode. Enjoy tips, recipes, and stories about fall foods from Chef Ouita Michel and her two co-hosts.

Honeywood Restaurant manager Leslee Macpherson and assistant manager Brynne Bowden talk hospitality, Kentucky sourced cocktails and bourbon. They share their personal favorite bourbons, talk about bourbon seasonality, and offer tips for people tiptoeing up to bourbon for the first time. We learn about fantastic new Kentucky spirits in addition to bourbon, filled with native botanicals and flavor. Co-host Ouita Michel says Brynne and Leslee represent the new generation of restaurant leaders in Lexington—and they do it so well!

Kentucky visionary Ouita Michel, champion of Kentucky farms, farmers and foodways, cooks for Kentucky conscience Wendell Berry, farmer, writer, activist. The event is a dinner celebrating the 40th Anniversary of the Appalachian Writers’ Workshop at Hindman Settlement School— and we get to listen as Ouita and Chris describe the work behind it. The work of the Kentucky farmers who grew the food echoes in the tender care the cooks take with each ingredient in the Hindman Settlement School kitchen. Learn how to cook green beans that make people cry, and heritage boiled dressing for cole slaw. Consider Ouita’s guidance on how to honor a cuisine and extend its reach by refreshing it with current flavors. And find the answer to that puzzling question: what is Kentucky food? All in one lovely episode. Enjoy!

We plow deep into the rich heart of Kentucky's timeless agriculture and foodways with Chef Ouita Michel, in honor of Kentucky's 225th birthday as a commonwealth (or state, if you prefer).

Chef Ouita Michel researches food history and brings it to the studio. Asparagus, oysters, many spices, eggs, avocado—so many foods have, since antiquity, been considered aphrodisiacal. Each year for 15 years the Holly Hill Inn has featured these special foods around Valentines Day.

Chef Ouita Michel describes a fabulous feast she is preparing for the Epiphany celebration at Midway Christian Church in Kentucky. The hosts talk about Appalachian "Old Christmas" traditions and Epiphany celebrations through time and around the world.

What do Ouita Michel, Nelson Mandela, and food have in common? In this first installment of the Nelson Mendela Lecture Series, Ouita Michel, local chef and restaurant owner, speaks about her own commitment to building community. In this lecture, Ouita Michel and Melynda Price, Director of theAfrican American and Africana Studies program, discuss Michel's efforts to maintain cultural identity, the importance of names, and the values of diversity. This podcast was produced by Casey Hibbard.

A splash of whiskey can make many dishes even better. Woodford Reserve chef-in-residence Ouita Michel shows us how she uses whiskey to enhance a turkey breast rolled with dried fruits.

A splash of whiskey can make many dishes even better. Woodford Reserve chef-in-residence Ouita Michel shows us how she uses whiskey to enhance a turkey breast rolled with dried fruits.