Notes from an opening

 Three Springs Farm baby carrots with mustard vinaigrette and chives

Three Springs Farm baby carrots with mustard vinaigrette and chives

• Ouita’s first-ever revolving door was unlocked at 11 a.m. May 3 to whirl in guests for Honeywood’s first day of business. “I’m glad opening day is finally here,” she said. “We’ve done so much practice that our entire staff is ready to cook and serve and mix and pour.” So take a spin through the door and find yourself in a beautiful, welcoming space, with friendly faces ready to share the Honeywood experience.

• Ouita says on the Honeywood menu, “We are trying to express the beauty of locally grown foods and their deliciousness in simple but soul-satisfying ways.” Chef Josh is high on the fresh baby carrots — which were pulled from verdant Three Springs Farm fields in Nicholas County yesterday — so carrots, and pea shoots, are his first Daily Fare vegetable specials. Both are simply prepared: The carrots are sautéed in olive oil and tossed in mustard vinaigrette. David’s pea shoots are sautéed in olive oil and garlic. The staff raved about them during their service meeting today. “It’s all David,” Josh said. David calls yesterday’s harvest a labor of love. Ouita always says food is love. We’re in love.

• Thank you to everyone who joined us for practice and for our opening day. We are grateful for the support of our community and look forward to sharing our love for Kentucky farmers and food with everyone who comes through the Honeywood door.