This big boy here is a Wreckfish caught off the coast of the Carolinas. They are a deep sea fish that are named after being found around ship wrecks and caves.
Stepping away from the usual cod and salmon is a way to use your buying power to fuel a more sustainable and interesting aquaculture.
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.
David Wagoner is the Honeywood staff farmer — he's ours, all ours! — and on Tuesday, he drove his truck from Nicholas County loaded with tender lettuces, greens, baby beets and carrots to make his first official delivery to Honeywood. Ouita, Chef Josh and other staffers were sampling and raving about David's tasty lettuces. David's wife, Arwen, and daughter, Phoebe, helped ferry the Three Springs Farm bushel baskets into our new kitchen. We're getting closer to sharing David's great produce with guests!
Stone Cross Farm has been described as the best-kept secret in Spencer County. Located on 103 acres of peaceful, rolling farmland along a long gravel lane near Taylorsville, Ky., the farm is owned by Patrick and Leeta Kennedy who moved there in 1990 after Patrick’s 140-acre family farm near Hurstbourne Lane in Louisville was taken for development. ...
Without question, the process of opening Honeywood has become the greatest learning experience of my life. I’m fortunate to be working with Ouita, Chris and Roger, whose vision of operating restaurants is to celebrate the flavors from Kentucky’s small farms and producers, and to celebrate the value of those farmers’ contribution to our local economy and culture...
My mother was a poet. For as long as I can remember, we had green salad at dinner. It was my job from about the age of 7 until I was 50 and she was too sick to eat her beloved salads, to clean the greens and chop the vegetables. Our family joked and teased her about adding too many vegetables; she wasn’t satisfied until the lettuces were mixed with peppers, tomatoes, cucumbers, beans, radishes, onions, carrots, broccoli stems, anything and everything in her fridge...
Honeywood owner Ouita Michel, who owns several Bluegrass area restaurants, has been besieged with, “Why another restaurant?” As for me, a chef with a fine dining background, I am asked often lately, “Why did you agree to the executive chef position at Honeywood?” The underlying question is really, “Why are you, a champion of and chef in small, fierce, free-standing restaurants, opening a 150-seat restaurant in a shopping center?” In truth, the answer to that question revealed itself well after I agreed to participate in the project...
As a young cook, I didn’t want to think. After years of debating and writing papers, discussing and taking tests in college, all I wanted to do was work in a kitchen. In 1987, after graduating from the University of Kentucky, I headed to New York City and threw myself into cooking with a kind of innocent, reckless abandon...
