Great people collaborated to produce a stunning event on Saturday, October 14, 2006. Slow Food Bluegrass and the UK College of Agriculture’s horticulture and sustainable ag produced a tour and dinner called Chefs Afield.
The evening felt momentous, as if we were present at a turning point. I imagined I could feel Kentucky changing in ways that will be good for farmers, land, health, and, of course, pleasure, for all time to come. No going back.
The orange puffs floating in oil — Holly Hill Inn chef Ouita Michel’s Pumpkin Fritters — won my main man’s “best in show” award. Fuel for the new world we must create together in Kentucky.
Related posts:
- Ouita Michel Shows The Way Ouita Michel, Midway’s much-loved chef (and visionary, community activist, business developer, and more) adds a new plaudit. The James Beard...
- Holly Hill Inn Wine Guild Tastes Pinot Noir Pinot Noir continues to fascinate — though it is painful to see the alcohol percentages of this traditionally “lean” wine...
- Midway, Kentucky: All the Way to Restaurant Greatness Today I went to Midway, a beautiful tiny town halfway between Lexington and Frankfort (I guess). Incredi-chef Ouita Michel and...
