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Bistro Plates (Red Wattle This Week) at Holly Hill Inn

Holly Hill Inn, with its grace and graciousness, stands out for many of us as a special occasion restaurant, a place to visit once or twice a year to savor extraordinary Kentucky flavors, white tablecloths, and a superb wine list.

Good news about that: Chef Ouita Michel has launched Bistro Plate Specials on Wednesday and Thursday nights at the Inn. These $18 plates feature Kentucky entrées and sides; add salad and dessert for $25.

The Bistro Plate Specials in themselves make me happy. The special this week is even more special because it centers on the spectacularly delicious Red Wattle pork Travis Hood produces at Two Forks Farm in Robertson County. (See and hear star Kentucky journalist Leslie Guttman's NPR interview with Travis here.)

Here's how the weekly newsletter from the HHI Family of Restaurants describes this dish, available again tonight (Thursday, May 28, 2015):

This week's bistro plate at Holly Hill Inn is roast heritage pork sirloin made with mustard cream and served with roasted baby turnips, carrots and asparagus, fried apples and Weisenberger cheese grits. 

On the way back to Lexington in a gentle rain, I said to my dinner companions: "That meal was everything a restaurant meal should be." I meant that it was delicious, it was well beyond anything I would or could cook at home, it surprised and delighted me, and it supported the local agriculture economy.

SIgn up for the richly informative (and hungry-making) weekly HHI Family Newletter by visiting any page on the Holly Hill Inn website, and clicking the small sign-up link in the left column.


Sponsors included in this article: Holly Hill Inn. See all sponsors here, and appreciate them for their support for Savoring Kentucky by doing business with them.


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