Neat idea! Guest chefs and a complete menu change to mix things up for special weekends at Holly Hill.
Local Thai chefs are guest stars Feb. 8-9
in 2013 Dinner Club series at Holly Hill Inn
Holly Hill Inn’s Winter Dinner Club 2013 will make a port of call in Siam on Feb. 8-9 as part of its Around the World in 80 Days tour at the restaurant, 426 North Winter Street in Midway.
Chef/owner Ouita Michel has invited Toa Green and her mother, Suda Veerasethakul, to the Holly Hill Inn kitchen that weekend to prepare a Royal Thai Dinner. Toa and Suda and their families own and operate the renowned Thai Orchid Cafe, 1030 South Broadway in Lexington.
So Toa and Suda are able to take time from Thai Orchid to be culinary guest stars at Holly Hill Inn that weekend, Chef Ouita has arranged a chef exchange. She is sending Nathanial Henton, her executive chef at Woodford Reserve Distillery, to Thai Orchid on Saturday, Feb. 9.
With assistance from the Thai Orchid staff, Henton will take over their kitchen and create a menu that will focus on his own brand of Thai-Kentucky fusion. Thai Orchid favorites, such as Pad Thai, will be available that evening.
At the Holly Hill Inn, along with Toa and Suda’s Siamese cuisine, guests may enjoy a specially paired wine flight and cocktail specials. which are a feature throughout the Winter 2013 Dinner Club series. Cost is $40. Vegetarian options always available. Reservations by calling Donna at (859) 846-4732.
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Chef Ouita's Winter Dinner Club 2013
Around the World in 80 Days
The Adventure Continues to Siam Feb. 8-9: Royal Thai Menu
Hors d’oeuvres
Please choose one
Veerasethakul Family Crispy Prawn Cakes
With cucumber relish
Fresh Spring Roll
Fresh shredded carrots, cucumber strips, bean thread, shredded lettuce and crunchy bean sprouts in a rice paper wrapper, served with a sweet chili sauce
First Course
Please choose one
Smoked Catfish Salad
Kelly’s superfresh wild-caught catfish from the St. Johns River smoked and pulled with grilled eggplant, shallot, green mango, grilled chilies, kaffir lime leaf, mint and basil with chiffonade of cabbage and steamed haricots vert
Charred Eggplant Salad
Asian eggplant, charred until soft, then pulled and dressed with scallions, mint and lime juice and garnished with steamed egg, roasted rice and crispy fried shallots
Second Course
Please choose one
Tom Kah
Rich chicken and coconut soup with galangal and lemongrass
Wild Mushroom Tom Yum
Sheltowee oyster and shiitake mushrooms simmered in a Thai mushroom broth seasoned with fresh lime, lemongrass, chilies and kaffir lime leaf
Entrée
Please choose one
Sweet Crispy Pork
Stone Cross Farm pork belly cooked twice — steamed and then pan fried — and tossed in a dark sweet sauce scented with star anise, served with jasmine rice and sautéed greens
Golden Tile Fish Steamed in Banana leaf
With a delicate red coconut curry sauce and jasmine rice
Marinated Tofu steamed in Banana Leaf
With delicate red curry coconut sauce, greens, baby carrots and jasmine rice
Desserts
Please choose one
Toa’s Amazing Coconut Ice Cream Sundae
Sweetened sticky rice topped with Thai Orchid’s handmade coconut ice cream with roasted peanuts, jackfruit and a drizzle of sweetened condensed milk
Banana Spring Roll
Banana filling in spring roll wrapper fried crisp and drizzled with honey and sesame seeds
Chef Ouita's Winter Dinner Club 2013 Itinerary
January 4-5: Contemporary London
January 11-12: Paris
January 18-19: Italy
January 25-26: Egypt and the Middle East
February 1-2: India
February 8-9: Siam
February 14-16: back to Paris for our special Aphrodisiac Menu ($75 menu Feb. 14)
February 22-23: China
March 1-2: San Francisco
March 8-9: Omaha — Prime Beef
March 15-16: New York City
March 22-23: Dublin
March 29-30: Easter Celebration
Reservations for each dinner by calling Donna, (859) 846-4732.
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Holly Hill Inn is at 426 North Winter Street in historic Midway, Exit 65 off I-64, minutes from Lexington, Frankfort and Versailles. Reservations suggested at (859) 846-4732. For menus, events and more information, visit www.hollyhillinn.com.
Winter 2013 dinner hours
5:30-10 p.m. Friday and Saturday
Lunch: 11 a.m.-2 p.m. Saturday
Brunch: 11 a.m.-2 p.m. Sunday
Group reservations available any day of the week. Please call for availability.
Reservations suggested at (859) 846-4732. For menus, events and more information, please visit www.hollyhillinn.com.
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About Suda Veerasethakul: Suda has been cooking Thai food for more than 50 years. She began learning her culinary secrets from street vendors in her hometown of Chum Saeng, Thailand, when she was a child. She opened her first restaurant, the Smile of Siam, in Frankfort in 1990 and won throngs of fans for nearly 10 years. In 2006, Suda and her daughter, Toa, opened Thai Orchid Cafe in Lexington, a place dedicated to making delicious, homestyle Thai food derived from their family recipes.
About Toa Green: Toa began her culinary journey at age 7, making appetizers in the family restaurant in Frankfort. After attending the University of North Carolina at Chapel Hill to study journalism and marketing, she returned to Lexington and opened Thai Orchid Cafe with her parents. Toa attended The Culinary Institute of Suda, a k a Mom, “the toughest cooking school one could ever attend,” she said. Toa has built Thai Orchid Cafe as a restaurant that is focused on serving delicious food, operating with sustainable practices, using local ingredients and supporting community projects with area non-profits.