♪ ♪ >> Renee: CENTRAL KENTUCKY CHEF OUITA MICHEL BELIEVES FOOD IS LOVE PATRONS OF HER SIX RESTAURANTS HAVE NO DOUBT THAT WEET OUITA POURS AN ABUNDANCE OF THAT INTO EVERY CREATION.

AS THEY WRITE IN THE FIRST COOKBOOK, TIMELESS RECIPES FROM OUR FAVORITE PLACES, READERS WILL FEEL LIKE THEY'RE IN THE KITCHEN WITH HER.

WE'LL INSPIRE YOU TO PULL OUT YOUR APRON AS WE COOK UP A GREAT CONVERSATION WITH OUITA MICHEL NOW ON CONNECTIONS.

THANK YOU FOR JOINING US FOR WHAT IS BOUND TO BE A FUN CONVERSATION TODAY ON CONNECTIONS WITH CHEF OUITA MICHEL.

I'M A BIG FAN OF HERS.

SHE IS OUT WITH HER FIRST COOKBOOK CALLED JUST A FEW MILES SOUTH THAT HAS MORE THAN 150 RECIPES OF CUISINE FROM HER CENTRAL KENTUCKY RESTAURANTS.

ARTFULLY COLORED WITH FAVORITE DISHES AND TREATS.

REPUTED FOR HER DEDICATION TO LOCALLY GROWN FOOD, OUITA HAS DRAWN FANS FROM ACROSS THE NATION AND PROBABLY THE WORLD AND HAS EARNED PRIZE FILLED INK IN MAJOR PUBLICATIONS.

SHE HAS BEEN BUYING FRUITS AND VEGETABLES FROM KENTUCKY FOR NEARLY 20 YEARS.

WHEN SHE WHEN SHE IS SNOT WHIPPING UP SOMETHING GOOD IN THE KITCHEN, SHE IS A COMMUNITY BUILDER INVOLVED IN CULTURAL ORGANIZATIONS AND IT IS A PLEASURE TO WELCOME SOMEONE WHO I AM A TREMENDOUS FAN OF.

OUITA MICHEL.

THANK YOU SO MUCH FOR BEING HERE.

>> I'M THRILLED TO BE HERE.

AND I'M THE BIG FAN HERE.

WE WERE ALL TALKING BECAUSE THIS IS LIKE A REUNION IN THE STUDIO OF FOLKS WHO HAVE BEEN TO YOUR RESTAURANTS WHO ARE SAYING I DON'T KNOW WHAT THAT IS BUT IT TASTES REALLY GOOD AND TALKING ABOUT ALL YOUR PO E.P.A.

BOYS AND THE OYSTER AND THE SHRIMP, EVERYTHING I'VE TASTED AT HONEYWOOD OR HOLLY HILL OR ZIMS, WHICH IS MY NEW FAVORITE SPOT SO CLOSE TO HERE, SOMETHING DISAPPOINTS.

>> OH GOSH, THANK YOU FOR THAT.

AFTER THIS YEAR, THAT'S AMAZING TO ME, AND BELIEVE WE ME WE HAVE DISAPPOINTED AND FAILED CUSTOMERS.

>> Renee: WHY DO YOU SAY SO SOME.

>> WE ARE ALL-- I ALWAYS THINK OF US AS A WORK IN PROGRESS.

ALL OF OUR FOOD IS MADE FROM SCRATCH.

SO WE ARE TRAINING PEOPLE AND WE HAVE NEW PEOPLE STARTING AND ALL THE TIME.

AND SO WE ARE ALWAYS, EVERYTHING IS MADE-- THIS IS OUR MACHINE, THESE TWO HANDS.

AND SO EVERYTHING IS MADE BY HAND SO EVERYTHING IS GOING TO CHANGE A LITTLE BIT AND SOMETIMES NOT TURN OUT TOO WELL.

>> Renee: IT TURNS OUT BETTER THAN IF I HAD DONE IT SO I JUST THINK WHAT YOU HAVE BEEN ABLE TO DO AND NOT JUST BECAUSE OF THE RESTAURANTS AND YOU BEING A WOMAN AND WE'RE ALL PROUD OF THAT BUT THE FACT THAT YOU COMMITTED TO THE COMMUNITY TO LOCALLY GROWN FOODS BEFORE THAT WAS REALLY A THING AND A FAD, YOU KNOW, THAT EVERYBODY LATCHED ON TO.

THIS HAS BEEN PART OF YOUR M.O.

FROM DAY ONE YES, WELL, I'VE ALWAYS BEEN A BIG FAN OF MFK FISHER, MADELINE, OLD FRENCH CHEFS AND FOOD WRITERS WHO BELIEVED IN THE FRENCH TRADITION OF THE LOCAL FARM, THE LOCAL FOOD ARTISAN.

I KNOW IT SOUNDS HOPELESSLY ROMANTIC.

WHEN I FOUND THE HOLLY HILL IN, KENTUCKY WAS THAT.

WE HAVE SO MANY FAMILY FARMS, WE HAVE TONS OF SMALL FARMERS GROWING INCREDIBLE PRODUCE ALL AROUND US.

WHEN I SAW THE HOLLY HILL INN AND ITS LOCALE 20 YEARS AGO NOW, I JUST FELT LIKE IT COULD COME TO FRUITION HERE IN CENTRAL KENTUCKY BUT FOR A LONG TIME I DIDN'T CONSIDER MYSELF A KENTUCKY CHEF.

I WAS TRAINED IN NEW YORK.

I CAME FROM LEXINGTON.

I MOVED TO NEW YORK CITY AND SO I THOUGHT EVERYTHING HAD TO BE EVALUATED AGAINST THIS NEW YORK STANDARD.

>> Renee: SURE AND THEN MY STEP FATHER GOT VERY SICK AND I REALIZED EVERYTHING THAT I WANTED WAS HERE AND I WANTED TO BE OF KENTUCKY.

I WANTED THE FOOD TO BE OF KENTUCKY AND I WANTED TO EXPRESS WHAT I THOUGHT CENTRAL KENTUCKY'S FOOD CULTURE REALLY WAS.

>> Renee: YOU SET THE STANDARD.

YOU ARE NOT TO BE COMPARED TO A STANDARD, YOU ARE THE STANDARD, I APPRECIATE THAT.

I HAVE A PARTICULAR VISION THAT I'M TRYING TO INSPIRE WITH.

>> Renee: BEFORE WE STARTED TAPING WE WERE TALKING ABOUT THE YEAR YOU HAD AND OR DEALING WITH RAMPING BACK UP IN A DIFFERENT WAY AND HOW YOU ARE OR DEALING WITH WORKERS AND EMPLOYEES AND VACCINATIONS AND ALL THE THINGS THAT ARE HARD WATERS TO NAVIGATE.

HOW DO YOU KNOW HOW TO NAVIGATE THEM LEGALLY AND WITH COMPASSION?

>> I THINK IT'S IMPORTANT TO STARTING BACK LAST MARCH, I SAID I'M GOING TO FOLLOW MY GUT AND LISTEN TO MY INSTINCTS AND DO WHAT I RIGHT.

WE ARE GOING TO BE OPEN BE AS TRANSPARENT WITH OUR GUESTS AND EMPLOYEES AS WE CAN.

IT WILL FEEL UNCOMFORTABLE BUT I THINK PEOPLE WILL APPRECIATE IT AND, YOU KNOW, WE TALKED RIGHT BEFORE WE OPENED.

WE HAD A POSITIVE TEST AT SMITHTOWN SEAFOOD OVER THE WEEKEND I.

WAS AN EMPLOYEE WHO WAS IN THE KITCHEN WHO HAD JUST GOTTEN VACCINATED BUT PROBABLY WAS EXPOSED BEFORE-- HAD DEFINITELY JUST GOTTEN HIS FIRST SHOT.

WE HAVE TO CLOSE DOWN AND SANITIZE, GET EVERYBODY TESTED, WE ARE NOT OUT OF IT YET.

BUT WE ARE COMING OUT AND I CAN SEE THE LIGHT AT THE END OF THE TUNNEL AND SO THAT'S WHAT I HAVE BEEN TRYING TO DO, JUST WHAT DO I THINK IS RIGHT IN THIS SITUATION AND THEN TRUSTING THAT INSTINCT AND YES, I HAVE GOOD ADVICE.

I RESEARCH.

I ALSO LISTEN TO THE GOVERNOR AS MUCH AS I POSSIBLY CAN.

Dr. STACK FOR ME PERSONALLY HAS BEEN, I DON'T KNOW HIM HE HE HAS BEEN A GUIDING LIGHT IN THIS WHOLE SITUATION FOR SMALL BUSINESS OWNERS.

AND HELPING US KNOW WHAT IS RIGHT FOR OUR EMPLOYEES AND FOR OUR GUESTS.

>> Renee: YOU HAVE BEEN VERY VOCAL ABOUT YOUR SUPPORT OF THESE KIND OF MEASURES THAT HAVE BEEN TAKEN OVER THE LAST YEAR, TO PROTECT THE PUBLIC.

>> I THINK SO.

AND ALSO I THINK IN SITUATIONS LIKE THIS, WHEN YOU ARE A SMALL BUSINESS PERSON, YOU NEED CERTAINTY AND THE ONLY THING THAT I FELT THAT WAS CERTAIN WAS THIS SCIENCE AND MEDICAL DATA AND THE DAILY PRESS RELEASE OF THAT INFORMATION TO US AS CITIZENS AND BUSINESS OWNERS AND OPERATORS.

SO THAT'S WHAT I TRIED TO FOLLOW AND I HAVE SINCE DAY ONE.

>> YOUR EMPLOYEES WHO MAYBE HAD UPS AND DOWNS IN EMPLOYMENT DURING THIS TIME, WERE THEY ALL ABLE TO COME BACK TO THE FOLD IN SOME WAY OR DID YOU HAVE SOME ATTRITION.

>> WE HAD SOME ATTRITION BUT WE KEPT EVERYBODY GOING.

THAT'S THE ONE THING THAT HAS BEEN INTERESTING RIGHT NOW A LOT OF PEOPLE HAVE QUARANTINED, HAVE WORKED FROM HOME.

NOT ME.

I'VE BEEN TO WORK EVERY DAY AND SO HAS MY STAFF.

I HAVE THE MOST AMAZING TEAM OF PEOPLE RUNNING ALL THESE DIFFERENT RESTAURANTS AND WE LOST VERY FEW.

WE HAD A FEW YOU KNOW, ONE LONG TIME STAFF MEMBER WHO I DEARLY LOVE HAD TO GO HOME AND RUN HIS FAMILY'S FARM BECAUSE HIS DAD HAD TO HAVE SURGERY.

HE HAD TO LEAVE ME.

I HAVE A FEW PEOPLE LIKE THAT BUT IN GENERAL WE HAVE KEPT PEOPLE WORKING THE WHOLE TIME AND BROUGHT ALL THESE BAD BOY RESTAURANTS THROUGH.

>> Renee: WE ARE ALL SAYING HALLELUJAH TO THAT BECAUSE YOU ARE A GOOD BUSINESS CITIZEN.

IF YOU THINK ABOUT THE SOCIAL ENTREPRENEUR CONCEPT OF PHILANTHROPY MEETING A CAPITALISTIC STANDARD YOU HAVE LEARNED,000 MAKE THAT WORK, I THINK, AND THAT'S MY OPINION.

>> GOSH, WELL, I DON'T HAVE ALL THE FISCAL RESOURCES THAT SOME CORPORATE CITIZENS HAVE.

THERE ARE CORPORATE CITIZENS WE LOOK TO FOR BIG ENDOWMENTS AND DONATIONS.

I'M NOT THAT CORPORATE CITIZEN YET.

BUT I WILL DO MY BEST, YOU KNOW, TO BROADCAST OR PROMOTE THE VALUES THAT I THINK WE NEED TO BE CELEBRATING IN OUR COMMUNITY AND TO WORK HARD FOR THE ORGANIZATIONS THAT I THINK REALLY DO THAT.

>> Renee: I WAS TALKING ABOUT THE FORWARD OF THE BOOK, SILAS, TO GET THAT LITERARY BIG FOOT, THAT'S A GOOD GET AS WE WOULD SAY IN THIS BUSINESS.

>> I LOVE HIM AND WE DO, TOO AND HE HAS BEEN ON BEFORE.

WE WANT HIM BACK AS WELL.

I LOVE IT WHEN HE SAID, IN THIS FORWARD, HE OUITA KNOWS THAT BEING A GOOD NEIGHBOR IS ONE OF THE MOST IMPORTANT THINGS WE CAN BE AND HER EXAMPLE FOSTERS GOOD WILL AMONG THOSE WHO KNOW HER, THOSE WHO VISIT HER RESTAURANTS AND NOW THOSE WHO READ HER BOOK.

JUST A FEW MOO MILES SOUTH IS A MEDITATION ON THE IMPORTANCE OF FOOD IN OUR LIVES AND THE IMPORTANCE OF BEING A GOOD NEIGHBOR IN WAYS BIG AND SMALL.

TO ME, THAT GAVE ME CHILLS BECAUSE I KNOW WHERE SILAS COMES FROM AND DOESN'T ASSEMBLE WORDS ON A PAGE JUST TO ASSEMBLE WORDS ON A PAGE AND HE EVEN TALKS ABOUT WHEN HE WAS READING THE BOOK, IT TOOK HIM A WHILE BECAUSE HE WOULD GO BACK AND LOOK AT THE RECIPE OR THE STORY AND JUST TRY TO SAVOR LIKE WHERE YOU WERE IN YOUR HEAD AS WERE YOU DOING IT.

SO TO HEAR THOSE WORDS, TO COME FROM SOMEONE WHO IS ALSO A COMMUNITY BUILDER ABOUT-- AND THE CULTURAL PLACE, WHICH WE HAVE TALKED QUITE A BIT ABOUT, ON THIS SHOW AND OTHER SHOWS, ABOUT HOW IMPORTANT THAT IS, THERE IS AN AMALGAMATION OF FOOD BUT YET THE ENVIRONMENT AND THE BUSINESS MODEL, IF YOU WILL, THAT'S WHAT REALLY MAKES THESE PLACES SPECIAL.

>> IT IS AND THE PEOPLE.

WHAT I REALLY WANTED TO SHOW PEOPLE IS MY NAME IS THE AUTHOR OF THE BOOK AND I HAVE A CO-AUTHOR IN SARAH GIBBS AND JEANNIE GRAPH BUT IT'S THE STORY OF ALL THE HUNDREDS OF HANDS THAT HAVE MADE THESE RECIPES OVER THE PAST 15 YEARS AT THESE FIVE OR SIX RESTAURANTS.

AND SO STEVE ROSE MAKING HIS GRANDMOTHER'S SAUSAGE GRAVY.

IT'S, YOU KNOW, MY FRIEND WHO IS NOW THE EXECUTIVE CHEF AT ZIMSS HOW HE LEARNED HOW TO MAKE GUACAMOLE AND MY FORMER BOINL HOW HE TAUGHT ME HOW TO MAKE BROWN BEANS AND CORN BREAD.

IT'S A STORY OF A COMMUNITY.

AND EVERY GOOD RESTAURANT IS ITS OWN COMMUNITY AND IT COMES OF THE COMMUNITY AND IT ENRICHES THE COMMUNITY AROUND IT AND THAT'S WHAT I WANTED TO TRY TO SHOW IN THE BOOK AND I'M HAPPY WITH IT.

>> Renee: AND SUCCESSFUL WITH IT.

EVEN THE ENVIRONMENT, IS ESTHETIC OF EVEN HONEY WOOD, THE FARM HOUSE COMMUNITY, YOU KNOW, THERE IS A COMMUNAL FEELING WHEN YOU WALK IN.

>> HONEYWOOD WAS NAMED FOR WONYWOOD PARISH ROWS WHO GREW UP AT HOLLY HILL INN.

IT WAS HER FAMILY HOME.

HONEY IS A PERSON.

HER GRANDDAUGHTER IS MY NEXT DOOR NEIGHBOR, AMY.

SO AT THE SUMMIT, THERE WAS A BIG NEW DEVELOPMENT COMING IN.

MAN O' WAR, NICHOLASVILLE ROAD, THE MOST INTENSELY COMMERCIAL DISTRICT IN LEXINGTON OR ONE OF THEM, AND HOW DO WE COMMUNICATE A SENSE OF PLACE IN THAT LOCATION.

>> Renee: RIGHT.

AND HOW DO WE MAKE SURE THAT LEXINGTON AND CENTRAL KENTUCKY AND OUR COMMUNAL SENSE OF PLACE OF AGRICULTURE, LANDSCAPE COMES TO LIFE IN THE CENTER OF THAT KIND OF DEVELOPMENT AND THAT'S WHAT WE ARE TRYING TO COMMUNICATE AND DO AT HONEYWOOD.

IT'S A TALL ORDER BUT WE HAVE A WONDERFUL CHEF THERE, CHEF LAWRENCE WEEKS WHO HAS BROUGHT AN INCREDIBLE ESTHETIC AND LIVELINESS TO THE MENU THAT I'M REALLY EXCITED ABOUT.

>> Renee: THERE ARE SECTIONS OF CHAPTERS IN THE BOOK AND I LOVE IT BECAUSE I LOVE THE BUILDING BLOCKS FOR SANDWICHES.

I'M NOT A COOK.

I WOULD NEVER HAVE THOUGHT ABOUT THE PROCESS OF THE SANDWICH.

GIVE ME SOME BREAD, MEAT AND SLAP IT ON THERE.

BUT YOU REALLY, WHEN SILAS HOUSE SAYS YOU PUT LOVE INTO FOOD BECAUSE LOVE IS A RECURRING THEME AND SOMETHING YOU STRIVE TO SPREAD, YOU GET THE SENSE OF THAT IN THESE RECIPES WHEN YOU READ THEM, THAT IT IS AN EMOTIONAL KIND OF JORNY.

JOURNEY FOR YOU.

>> FOOD IS AN EMOTIONAL JOURNEY FOR MOST PEOPLE.

SOMETIMES IT'S NOT POSITIVE.

THAT'S A DIFFERENT SHOW I'M ALWAYS TRYING TO MAKE THE INVISIBLE VISIBLE AND COMMUNICATE TO THE PEOPLE MAKING ALL THESE DISHES IN ALL OUR RESTAURANTS, TO THE CHEFS THEMSELVES AND THE COOKS THEMSELVES, YOU KNOW, YES, WE MAKE THE PIMENTO CHEESE BY SCRATCH AND HERE IS THE STORY AND YES OUR LETTUCE COMES FROM THIS FARMER BECAUSE WE WANT THEM TO BE ENGAGED AND TO BE PART OF THE PROCESS OF GROWING, PREPARING, NOURISHING AND IT'S ALL A BIG CYCLE AND THEN THE HAPPINESS COMES THROUGH TO THE CUSTOMER.

>> Renee: TREASURERRING THE FACT THAT YOUR FOOD COMES FROM SOMEWHERE AND SOMEBODY.

>> AND I THINK IN AMERICA, A LOT OF TIMES WHAT WE DO, IT'S INVISIBLE TO US.

YOU DRIVE THROUGH, YOU GET-- YOU WOLF IT DOWN AND MOVE O.

INSTEAD, WHAT WE ARE TRYING TO DO IS COUNTER CULTURAL TO THAT.

WE WANT YOU TO STOP AND THINK ABOUT ALL THE PEOPLE THAT PARTICIPATED IN THIS MAKING THIS BREAD PIMENTO CHEESE, CURING THIS COUNTRY'S HAM, PUTTING IT ALL TOGETHER AND PRESENTING IT TO YOU.

>> Renee: IT IS INTERESTING.

IT WAS ONE OF MY GRANDMOTHER'S FAVORITE THINGS TO MAKE AND I DIDN'T LIKE IT GROWING UP BUT WHEN SOMEBODY SAYS THIS IS HOMEMADE PIMENTO CHEESE, I'M LIKE I HAVE TO TRY IT AND IT'S ONE OF MY FAVORITES.

>> I HAVE GOT TO GET YOUR GRANDMOTHER'S RECIPE.

>> Renee: I HAVE TO FIND IT FOR YOU.

IT WAS SOMETHING THAT MY PALLET DIDN'T ACCEPT IT.

DO PEOPLE TELL THAT TO YOU WHEN THEY TRY SOMETHING ON THE MENU THAT THEY THOUGHT I DIDN'T THINK I WAS GOING TO LIKE THIS BUT I WAS PLEASANTLY SURPRISED?

DO YOU HEAR THAT?

>> ALL THE TIME.

I HEAR IT A LOT ESPECIALLY AT HOLLY HILL INN BECAUSE IT'S THE MOST EXPERIMENTAL AFTER ALL THE RESTAURANTS.

WE USE STINGING METALS AND MAKE A SOUP OUT OF IT, WE USE RABBIT.

IT'S MORE OF A CULINARY EXPERIENCE.

I HEAR THAT ALL THE TIME.

>> Renee: WHAT IS THE ONE THING THAT PEOPLE ARE MOST SHOCKED BY?

THAT THEY ENJOYED?

>> SWEET BREADS.

THE SWEET BREADS WHICH ARE A DELICACY BUT THEY'RE A PROTEIN.

I HAVE HAD PEOPLE WHO THOUGHT IT WAS PROTEINS, IT'S LIKE LAMB FRIES, NOT EXACTLY THE SAME AREA BUT SIMILAR KIND OF CUT OF MEAT AND AN ATTEMPT TO SHOW PEOPLE IF WE EAT ALL THE ANIMAL, IF WE ARE GOING TO EAT MEAT, THEN WE SHOULD EAT ALL OF IT AND JUST, HOW DELICIOUS IT CAN BE AND I THINK A LOT OF PEOPLE CAN BE VERY SURPRISED BY THAT.

>> Renee: DO YOU HAVE A FAVORITE?

>> IN THAT BOOK?

>> Renee: IN THIS BOOK.

>> I LOVE CHEESE AND I'VE GOT TO EAT LESS OF IT BECAUSE HAVE I TO WORK ON MY CHOLESTEROL.

PIMENTO CHEESE, OLIVE NUT, THE BLUE PIMENTO CHEESE, BOURBON WHITE CHEDZ AR SPREAD, BENEDICTINE.

ALL THOSE ARE MY FAVORITE AND CORN BREAD IS MY NUMBER ONE.

>> Renee: YOU ARE A SWEET CORN BREAD.

>> NO, NOT SWEET CORN BREAD ALTHOUGH I DO LOVE SWEET CORN BREAD, BUT I DON'T EAT IT REGULARLY.

>> Renee: WELL, I HAVE TO DRAW ATTENTION TO THE FACT THAT THIS BOOK IS BEAUTIFULLY ILLUSTRATED IN A SUBTLE WAY: IT IS LIKE A GRAPHIC ART BUT ALL OF THIS IS BLACK AND WHITE AND YOU MENTIONED THE ILLUSTRATOR EARLIER, BRENNA FLANNERY AND THERE IS ANOTHER SIGNIFICANT PART TO BRENA FLANNERY HERE THAT I WOULD LOVE FOR TO YOU SHARE WITH US BECAUSE YOU PICTURE IN THE BACK.

>> BRENA IS A TATTOO ARTIST AND SHE IS ENGAGED TO THE CHEF AT HOLLY HILL INN, TYLER Mc McNABB AND BRENA FOR MY BIRTHDAY LAST YEAR GAVE ME A TATTOO OF A DANDELION.

I CHOSE THE DANDELION BECAUSE IT'S PERSISTENT.

IT CAN GROW ANYWHERE.

IT'S BRIGHTLY COLORED.

YOU CAN EAT IT AND THEN YOU GET TO MAKE-A-WISH WHEN IT GOES TO SEED.

SO WHEN YOU LOOK AT MY PICTURE WHEN YOU GET THE BOOK, THERE IS THE COMPANION DRAWING TO MY TATTOO ACROSS FROM MY PICTURE AND BRENA IS SUCH A TALENTED ARTIST.

>> Renee: DID HAVE YOU TO TALK HER INTO DOING THIS OR BECAUSE THAT MAY NOT HAVE BEEN HER NATURAL GENRE?

WHAT WAS THE CONVERSATION LIKE.

>> SHE WAS EAGER TO DO IT BUT SHE HAS NEVER ILLUSTRATED ANYTHING BEFORE.

WE STARTED WORKING TOGETHER SOME YEARS AGO, TWO YEARS AGO, TYLER AND I STARTED, AND SILAS PARTICIPATED IN THIS.

I'M REALLY INTERESTED IN HOW DIFFERENT ARTS COME TOGETHER AND WE DID A POETRY SERIES.

SO REBECCA GAIL HOWELL CURATED A GROUP OF SEVEN POETS AND SEVEN POEMS AND WE WROTE A POEM IN EACH STYLE.

WE DID A BUCOLIC POEM AND WROTE A MENU IN THE STYLE OF BUCOLIC.

TYLER DID AND WE COLLABORATED ON SOME AND THEN SILA AS DID A HAZEL DICKENS POEM, SO BRENA REWROTE THE POEM AND ILLUSTRATED THE POEM AND THEN NEXT TO IT, ILLUSTRATED THE MENU.

AND THEY WERE STUNNING.

>> Renee: I BET.

>> IT IS A WAY AS A CHEF CALLING OUT OF YOUR IMAGINATION, USING THE WORDS OF THE POEM TO INSPIRE THE PHYSICAL ACT OF COOKING AND EATING SO IT'S A REALLY INTERESTING RELATIONSHIP BETWEEN THE MENTAL-- NOW I'M LOSING MY WORDS, BUT WHEN YOU READ A POEM WHAT HAPPENS IN YOUR MIND AND IMAGINATION AND MAKING THAT COME TO LIFE IN A PHYSICAL WAY.

>> Renee: YES.

>> IT'S FUN.

>> Renee: IT'S INTERESTING.

WE'LL NEED TO CAPTURE THAT SOMEHOW.

I MEAN THAT WOULD BE WONDERFUL.

THAT IS THE NEXT BOOK IS THAT THE NEXT BOOK FOR REAL.

>> THE NEXT BOOK IS ABOUT HOLLY HILL INN.

WE HAD A COLLABORATION WITH THE GAINS FELLOWSHIP AT THE UNIVERSITY OF KENTUCKY FOR YEARS.

SO WE DID CUISINE OF ANTIQUITY WHERE WE DID THE ROMANS AND THE GREEKS AND BROUGHT IN THE FUTURISTS AND DANTE'S INFERNO, ALICE IN WONDERLAND AND THE SILK ROAD AND THE STUDENTS HELPED WRITE THE MENU AND LEARNED THE SUBJECT MATTER AT THE SAME TIME.

I HAVE BEEN VERY INTERESTED IN THIS INTERPLAY N. AMERICA WE SET FOOD ASIDE.

AND IT'S AN INDUSTRY, RIGHT?

WE ARE A HOSPITALITY INDUSTRY OR AND SO HOW DO I BREAK THAT WALL DOWN AND MAKE IT PART OF A CULTURAL EXPERIENCE?

>> Renee: IT'S A FUSION OF HISTORY, EDUCATION AND CULINARY AS A RESULT.

AND ART ITSELF.

LITERAL FORMS.

>> RIGHT.

>> Renee: DO YOU HOPE THAT WITH WRUNG PEOPLE, THAT BUILDS AN APPRECIATION MORE FOR COOKING BECAUSE WE THINK OF THIS, MICROWAVE PROBABLY ISN'T THE RIGHT ANALOGY.

THAT IS MY GENERATION.

I DON'T KNOW WHAT YOU CALL THE NEWER GENERATION THAT ARE USED TO INSTANT GRATIFICATION WHO MAY BE BUSY AND THINKING I'M GOING TO GRAB AND GO AND I DON'T THINK ABOUT BEING WELL FED.

I JUST WANT TO EAT.

RIGHT?

>> RIGHT.

THAT'S TRUE AND ALSO IN MODERN DAY PROFESSIONAL COOKING, WE'VE MADE IT INTO LIKE A FACTORY JOB WHERE YOU ARE JUST, IT'S A GRIND, SEVEN DAYS A WEEK.

IT'S THE SAME THING ALL THE TIME.

IT'S FROZEN.

MANUFACTURED FOOD.

SO WE ARE TRYING TO SAY, WE ARE KNOT DOING THAT AND SHOWING, INSTEAD, HOW BEING A CHEF CAN BE PART OF BEING AN ARTIST AND A CRAFTS PERSON AT THE SAME TIME AND INTEGRATING THOSE THINGS BECAUSE WE JUST LOST A GENERATION OF CHEFS LAST YEAR.

I THINK THERE IS A HUGE GENERATION OF YOUNG PEOPLE WHO WALKED OUT OF RESTAURANT KITCHEN AND WILL NEVER RETURN.

>> Renee: REALLY?

>> UH-HUH.

YEAH, I'M FEELING IT RIGHT NOW.

I'VE BEEN COOKING ALL WEEK.

>> Renee: YOU ARE REALLY FEELING THAT.

>> YEAH.

>> Renee: ARE YOU HOPEFUL THAT WILL RETURN TURN AROUND AND REVERSE COURSE ONCE WE FEEL WE HAVE THINGS UNDER BETTER CONTROL?

>> I DO BUT I REALLY WORRY THAT COVID-19 TOOK A LOT OF INDEPENDENTLY OPERATED RESTAURANTS OUT OF THE MARKET AND LEFT BIG CORPORATE CHAIN RESTAURANTS WHICH IS NOT WHERE YOU CAN INCULCATE THOSE KINDS OF VALUES.

AN EXAMPLE OF THIS WOULD BE LIKE KATRINA WIPED AWAY THE MOMS AND POPS OF NEW ORLEANS.

THEY'RE STILL NOT BACK.

THE BIG GUYS SURVIVE AND THE LITTLE GUYS HAVE GONE AND THEN I THINK HAVE YOU TO NURTURE THEM AND TRY TO FIGURE OUT, ARE THEY VALUABLE TO YOUR CULTURE.

IN MY MIND THEY ARE AND HOW DO WE BRING THEM BACK.

>> WHAT IS THE MOST DIFFICULT THING THAT YOU HAVE TRIED TO MAKE THAT YOU STILL STRUGGLE WITH PERFECTING?

>> OH MY GOODNESS.

WELL, YOU KNOW, EVEN THE SMALLEST THING CAN BE DIFFICULT.

ALTHOUGH OVER TIME YOU BECOME INTUITIVE, YOU DON'T REALLY USE RECIPES.

YOU USE TECHNIQUES.

>> Renee: RIGHT.

>> WELL, ONE OF MY MOST DIFFICULT THINGIVE MADE IS THE FALDED PUSHON.

>> YOU TAKE A SMALL HOG, A SHOAT, LARGER THAN A SUCK LING PIG, SMALLER THAN A HOG AND PUT A BONELESS TURKEY DUCK AND CHICK CHICKEN AND JAMBALAYA AND SMOKE IT.

IT IS AN AMAZING DISH.

I'VE MADE IT THREE TIMES.

THE FIRST TWO TIMES IT TURNED OUT PERFECTLY BUT THE THIRD TIME I OVERCOOKED IT AND IT FELL APART.

>> Renee: I'M TRYING TO IMAGINE HOW IT PHYSICALLY IS CONSTRUCTED LIKE HOW THE PRESENTATION OF IT.

>> YOU TIE IT UP LIKE A ROAST AND THEN WHEN IT'S TIME TO SERVE, LIKE THE TURKEY AT THANKSGIVING, YOU PULL THE JAMBALAYA OUT AND SLICE AND WHEN YOU SLICE IT, IT SHOULD LOOK LIKE MARBLES OF MEAT.

>> Renee: HOW LONG DOES IT TAKE?

I'M THINKING ABOUT THE PROCESS FOR THAT IS ENORMOUS.

>> THAT'S THE FUN PART OF IT, THOSE DISHES THAT TAKE THAT LONG, I LOVE THEM LIKE CASTLE A FESTIVAL EVERY YEAR AT HOLLY HILL AND IT TAKES DAYS TO MAKE ALL THE COMPONENTS AND THAT KIND OF A DISH WOULD TAKE THREE OR FOUR DAYS AND SLOW SMOKING IT AND ALL THAT STUFF.

>> Renee: THERE WAS A GREAT QUESTION BY ONE OF OUR CREW MEMBERS WHO SAID YOU MEAN YOU PUT ALL OF YOUR RECIPES INTO THIS BOOK THAT YOU ARE GIVING AWAY ALL OF YOUR SECRETS?

ARE YOU GIVING AWAY YOUR SECRETS.

>> THE SECRETS TO SMITH TOWN SEAFOOD, WINDY CORNERS, THE BAKERY, NOT EVERY ONE OF THEM.

PEOPLE ARE REALLY CLAMORING FOR THE CORN COOKIE AND SORGHUM COOKIE BUT WE ARE STARTING THE NEXT BOOK SOON.

>> Renee: WHEN DO YOU THINK THAT WILL BE?

I KNOW IT'S IN PRODUCT.

WHEN DO YOU THINK IT WILL BE RELEASED.

>> WE ARE HOPING TWO YEARS.

IT TAKES A YEAR BUT WHEN YOU GET THE COPY TO THE PRINTER, IT TAKES A YEAR.

THE UNIVERSITY PRESS OF KENTUCKY DID THIS BOOK AND THEY HAD IT ABOUT EIGHT MONTHS BEFORE IT WAS ACTUALLY IN SOMEONE'S HANDS.

SO HOPEFULLY TWO YEARS, I THINK WE CAN.

>> Renee: I HAVE TO ASK YOU YOUR FAVORITE, LIKE YOUR FAVORITE DESSERT?

>> IN THAT BOOK?

THE LEMON BAR.

>> Renee: WHY?

>> WELL, I LOVE TART.

I LOVE LEMON EVERYTHING.

I LOVE SHAKER LEMON PIE BUT I RARELY GET IT.

I JUST THINK LEMON, IF YOU ARE GOING TO ASK ME MY SECRET INGREDIENT, IT'S LEMON.

I PUT LEMON ON JUST ABOUT EVERYTHING BEFORE IT GOES OUT THE DOOR.

IT BALANCES SALT, SPARKS FLAVOR, STIMULATES THE SALVATION IN THE MOUTH.

>> Renee: I HEAR THAT ABOUT VANILLA.

I DON'T KNOW IF THAT PLAYS THE SAME IN YOUR VIEW.

>> VANILLA IS HARD TO ADD TO SAVORY DISHES.

LEMON WORKS BOTH WAYS.

>> Renee: YOUR FAVORITE SANDWICH?

>> I HAVE AN OFF MENU FAVORITE FROM WELLS STATION.

RUSSIAN DRESSING TURKEY SWISS, COLESLAW, LETTUCE AND TOMATO ON WHEAT.

>> Renee: IF YOU WEREN'T HUNGRY, YOU ARE NOW.

AND YOU WANT TO GET THE BOOK SO YOU CAN JUST MAKE THESE TREATS RIGHT ALONG WITH THIS CONVERSATION.

AND LIKE, YOU KNOW, SAW MILL GRAVY, ALL OF THAT.

I'M FROM THE SOUTH AND SO LIKE FOR ME, THIS LOOKING AT MY PAST LOOKING THROUGH MY GRANDMOTHER'S RECIPES WHEN SHE WOULD WRITE DOWN THINGS, I THINK IT'S THAT OR A LITTLE, A PINCH OF THIS.

RIGHT?

WHAT IS A PINCH.

IF IT WAS LIKE WHEN SHE PINCHED ME AS A LITTLE GIRL, THAT WAS NOT A PINCH.

>> IT IS INTERESTING TO ME THAT YOU HAVE THESE MEMORIES OF MY GRANDMOTHER BECAUSE WHEN I'M COOKING SOMETHING, SAY I'M MAKING A PASTA, I THINK OF ALL THE PEOPLE THROUGHOUT HUMAN HISTORY WHO HAVE MADE THIS DISH.

LIKE I'M THINKING THOUSANDS OF ITALIAN GRANDMOTHERS HAVE MADE THIS.

AND I'M TRYING TO PUT MYSELF IN THEIR POSITION, IN THEIR-- SO HOW DOES THIS DOUGH FEEL?

THIS IS THE CONSISTENCY OF THE DOUGH.

AND SO IF YOU CAN FIND YOUR BRAND MOTHER'S RECIPE, THAT'S WHAT WOULD I DO TO APPROACH THAT.

OKAY, HERE IS WHO SHE WAS.

THIS IS WHO SHE WAS COOKING FOR.

NOW HOW WOULD SHE THINK ABOUT THIS?

HOW WOULD SHE DO THIS.

ALMOST LIKE A WALK THROUGH, WALKING IN THAT PERSON'S SHOES A BIT.

>> Renee: BECAUSE I THINK OF COOKING AS TASK ORIENTED.

IT'S FOLLOWING A SEQUENCE OF THINGS TO GET TO A PRODUCT THAT IT IS NOT ALWAYS PLEASURABLE BECAUSE I'M SO CONCERNED ABOUT THE OUTCOME, RIGHT?

[LAUGHTER] >> YOU ARE LETTING THE END SCREW UP THE MEANS.

>> Renee: I'M GOING TO SCREW UP THE MEANS ANYWAY.

BUT TO THINK OF IT IN TERMS OF-- I LOVE HOW YOU SAID THAT, PUTTING YOURSELF INTO THE PLACE OF, YOU KNOW, NOSTALGIC.

IT'S FAMILY.

IT'S LINEAGE, IT'S TRADITION.

WHICH MAYBE TAKES SOME OF THE PRESSURE OFF AT HAVING TO BE PERFECT OR JUST LIKE SHE WOULD HAVE MADE IT.

>> RIGHT.

AND SOMETIMES WE GET LOST IN THE EXPERTISE OF COOKING.

AND I SAY THIS TO YOUNG CHEFS ALL THE TIME IN THE KITCHEN.

I'M LIKE, YOU ARE NOT THE FIRST PERSON TO HAVE MADE, YOU KNOW, CORN BREAD.

YOU ARE NOT THE FIRST PERSON MAKING THIS SUSPECT PASTA, SO DON'T WORRY SO MUCH ABOUT, LET'S LOOK-- BE AWARE OF WHAT IS HAPPENING IN FRONT OF YOU WITH THE FOOD AND THINK THROUGH IT IN THAT WAY.

>> Renee: AND HAVE FUN.

>> YEAH.

>> Renee: IS THAT THE BIGGEST KEY?

JUST LIKE LET GO OF YOUR NEED TO FEEL LIKE YOU GOT TO GET IT RIGHT.

JUST ENJOY THE PROCESS.

>> ENJOY THE PROCESS.

AND IT WILL TASTE DELICIOUS.

I'VE TAUGHT A LOT OF KIDS COOKING CLASSES OVER THE YEARS.

AND ONE OF MY FAVORITE ONES IS TO SHOW THEM HOW TO MAKE A PIE AND I JUST, I HAVE TO KICK ALL THE PARENTS OUT BECAUSE THE PARENTS ARE ALL SO THEY'RE OVERWORKING THE PIE DOUGH.

I'M LIKE LEAVE THAT CHILD ALONE.

THEY'RE DOING THIS, THEY'RE DOING THAT.

YES, YOU ARE GOING TO EAT THIS PIE LIKE IT'S THE BEST PIE IN YOUR LIFE.

YOU KNOW, AND THE KIDS ARE JUST, THEY GET-- AT THE END, THE PIES ARE ABSOLUTELY BEAUTIFUL.

BECAUSE THEY'RE JUST INVOLVED IN MAKING THAT DOUGH AND BAKING THAT PIE.

>> Renee: AND IT'S LOVE, RIGHT?

THAT SUPERCEDES THE PRESENTATION PART.

>> AND THE BOOK IS WRITTEN FOR THAT.

THIS BOOK IS WRITTEN SO YOUR TENTH GRADE, YOUR FIFTH GRADE KID COULD COME IN, GET THE SCONE RECIPE OR MUIVE RECIPE, MAKE THE MUFFINS AND HAVE MUFFINS IN THE MORNING.

>> Renee: BEST SCONES BY THE WAY.

OUITA MICHEL, HAVE YOU TO GET THIS BOOK, TIMELESS RECIPES FROM OUR FAVORITE PLACES.

THIS HAS BEEN ONE OF MY FAVORITE CONVERSATIONS.

THANK YOU, OUITA, IT HAS BEEN A PLEASURE.

I HAVE BEEN A FAN FOR A LONG TIME.

A PATRON FOR A LONG TIME AND IT'S A PLEASURE TO HAVE YOU ON THIS SET.

THANK YOU, THANK YOU, THANK YOU.

>> THANK YOU.

I LOVE YOU, TOO.

>> Renee: THANK YOU ALL FOR WATCHING THIS SWEET EDITION OF CONNECTIONS.

I'M RENEE SHAW.

YOU CAN ALWAYS FOLLOW ME ON FACEBOOK, TWITTER, INSTAGRAM.

I'M THERE.

MAKE SURE YOU TUNE IN MONDAY NIGHTS TO SEE KENTUCKY TONIGHT FOR POWB POLICY DISCUSSIONS AND I WILL SEE YOU VERY SOON ON CONNECTIONS.

IN THE MEANTIME, TAKE REALLY GOOD CARE.