Wallace Station and Windy Corner are situated in some of the most beautiful farmland in the entire world. The mist rising above the gentle rolling, brilliantly green pastures running with foals is breathtaking. Horsemen and women come in for steaming cups of coffee and piled-high biscuit sandwiches or plates of grits and eggs. It's in settings like these where Ouita Michel's menus shine. Featuring fresh, seasonal ingredients from local farmers, Michel's restaurants capture what makes Bluegrass and Appalachian food so special.
In Just a Few Miles South: Timeless Recipes from Our Favorite Places, Ouita Michel, Sara Gibbs, and Genie Graf introduce readers to some of the recipes which patrons of Michel's restaurants have come to know and love. Featuring Windy Corner Market recipes for cheese grits; red-eye gravy; and country ham, apple and cheddar quiches; they spotlight and explore the ingredients of a quintessential old-fashioned Kentucky breakfasts. Along the way, they introduce readers to the Wallace Cubano (a take on a traditional Cuban sandwich) as well as a Bourbon Banh Mi with a country pate.
Covering breakfast, lunch, dinner, and dessert, these time-tested recipes will allow those looking to bring a bit of southern cooking back to their home kitchen a chance to explore the best that Kentucky has to offer.
IntroductionChapter 1: BreakfastChapter 2: Building Blocks for our SandwichesChapter 3: Wallace Station's Famous SandwichesChapter 4: Windy Corner's Famous Po-BoysChapter 5: BurgersChapter 6: Soups and SaladsChapter 7: Our Famous Brownies, Bars and CookiesChapter 8: Pie Supper