“People just get so mad at dandelions,” said Ouita Michel, laughing. Not her. Where others see a pesky weed, the Kentucky chef and restaurateur welcomes one of spring’s most exciting ingredients—one that goes lawn-to-table at her white-tablecloth Holly Hill Inn, the flagship of a culinary empire that spans six restaurants, a catering business, a cooking studio, and a bourbon bar.
Come spring, the cheery yellow flowers flood the lawn of the historic property. Freshly foraged, they join herbs and vegetables from the Inn’s six on-site gardens, along with other Kentucky-grown and -raised ingredients, on menus that champion local producers and regional food culture.
