For twenty years, diners in the Bluegrass have been able to satisfy their cravings for Ouita Michels sustainable, farm-to-table cuisine at her many acclaimed restaurants. Each restaurant -- from Wallace Station to Holly Hill Inn -- features dishes that combine Kentuckys bounty with Michels celebrated vision. Diners can enjoy traditional southern staples like buttermilk biscuits, country ham, and Po-Boy sandwiches, or opt for unique variations on international favorites and American classics. Now, readers around the country can experience what makes Ouita Michel a culinary and cultural treasure. Just a Few Miles South serves up the recipes that patrons of Michels restaurants have come to know and love, including the Bluegrass Benedict breakfast sandwich, Ouitas Sardou Panini, Wallace Stations Creamy Chicken and Mushroom Soup, and Honeywoods Hoecake Burger. Some dishes offer creative twists on classics, like the Inside Out Hot Brown, the Wallace Cubano, or the Bourbon Banh Mi. Throughout, the chefs responsible for these delicious creations share the rich traditions and stories behind the recipes. When you cant get down to your favorite place, this book will help you bring home the aroma, the flavors, and the love of fresh foods made with locally sourced ingredients -- and share it all with friends and family.About author(s):Ouita Michel is a six-time James Beard Foundation Award nominee, including nominations for Outstanding Restaurateur and Best Chef Southeast. Michel and her restaurants are regularly featured in local and national media, such as the New York Times, Southern Living, Garden & Gun, Food Network, and the Cooking Channel. She was a guest judge on Bravos Top Chef series. She lives in Midway, Kentucky.Sara Gibbs is a chef as well as a recipe writer and editor. She lives in Central Florida.Genie Graf is the special projects director at the Ouita Michel Family of Restaurants. She lives in Midway, Kentucky.