Just a Few Miles South: Timeless Recipes from Our Favorite Places Individual Chefs & Restaurants are now endangered by their

are now endangered by their popularity in fine restaurants

Evans is an artist and storyteller

and per se

chicken stock to cook the grits in

and Blue Hill at Stone Barns

Just a Few Miles South: Timeless Recipes from Our Favorite Places Individual Chefs & Restaurants are now endangered by theirAuthor: Ouita Michel For twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michel's sustainable, farm to table cuisine at her many acclaimed restaurants. Each restaurant from Wallace Station to Holly Hill Inn features dishes that combine Kentucky's bounty with Michel's celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po Boy sandwiches, or opt for unique