"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
We are thrilled to announce Ouita Michel’s first-ever cookbook! Just a Few Miles South: Timeless Recipes from our Favorite Places is full of recipes for popular menu items at Windy Corner Market, Wallace Station, The Midway Bakery and other Chef Ouita restaurants.
All recipes were scaled and tested for home kitchen use.
In her long-awaited book, Chef Ouita shares stories of these recipes, the restaurants and staffs that cook and serve them, and her love for the personalities who dine at her tables throughout the Bluegrass, and who often inspired dishes.
Chef Ouita’s cookbook is the ultimate gift that keeps on giving, providing easy-to-prepare, delicious food. Give for Christmas, birthday, wedding, anniversary or thinking-of-you surprises. Cookbook lovers, Kentucky lovers, expert and novice cooks — anyone who eats — will be delighted to receive the book.
Bonus for online orders on OuitaMichel.com!
Each person who reserves a pickup copy of Just a Few Miles South via OuitaMichel.com through April 20 will receive several bonus premiums:
• A ticket to an invitation-only book launch party April 21, 2021, at Fasig-Tipton in Lexington. Books ordered for pickup will be available at the party. (April 22 and April 23 parties are sold out.)
• Cookbook signed by Chef Ouita
• A monthly email with recipes for delicious dishes not in the cookbook, and more. Each email is a reminder about the launch party!
Pickup copies are $24.95 each; shipped copies are $30.95 each. Shipped copies will be mailed in mid- to late April.
When you can’t get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients — and share it all with friends and family.
About the authors:
Ouita Michel has been a James Beard Foundation Award nominee as Outstanding Restaurateur and as Best Chef Southeast numerous times. 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 Kentucky 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 for the Ouita Michel Family of Restaurants. She lives in Midway, Kentucky.
More praise for Just a Few Miles South:
"Michel, the chef and restaurateur behind four 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?
More about Just a Few Miles South:
Available in late April 2021 • Foreword by Silas House • Pre-orders for pickup will be available at invitation-only launch party April 21, 2021 • Pre-orders to be shipped will be mailed in late April
204 pages ∙ 8-by-9-inch hardcover ∙ 100 illustrations • More than 150 recipes