Star Hill Provisions at Maker's Mark
Maker's Mark's new restaurant brings hyperlocal ingredients and traditional recipes to the famed distillery.
Maker's Mark is one of my very favorite distilleries to visit. I love how the Victorian buildings have been so lovingly restored and maintained, keeping true to Margie Samuels's original vision.
Maker's Mark's Loretto, Ky distillery is so beautiful in the springtime. I love seeing the flowering trees in the gorgeous setting.
Yesterday, I had the opportunity to attend a press preview for the new Star Hill Provisions restaurant at Maker's Mark. For longtime Maker's visitors, the restaurant is located in the old Master Distiller's House.
Star Hill Provisions was named for Star Hill Farm, the original T.W. Samuels family farm and distillery prior to the establishment of Maker's Mark. Y'all, that kind of attention to hyperlocal detail is apparent in everything at this restaurant. In fact, Chef Newman Miller grew up, by his own estimation, about 7 minutes away from the Maker's Mark Distillery. Chef Newman clearly marries his love for the locale with a commitment to great food. A graduate of Sullivan University's culinary program, he worked at Louisville's legendary Brown Hotel, cooked briefly in Scotland, and then worked as a corporate chef in Chicago before returning to Bardstown to open the highly regarded Harrison-Smith House.
The first course of our tasting menu was a huge hit, even in a room of food writers. We started with one of the restaurant's signature cocktails, Maker's and Ale-8 slushies topped with just enough Angostura bitters to add spice and depth, served alongside the best sausage balls I'd ever encountered. According to Chef Newman, the secret is local sausage sold at a nearby gas station, along with house-made beer cheese and a hint of crumbled saltines. These were savory and hearty, and a perfect complement to the sweet cocktail.
Now, I never say no to a hot brown, and the Star Hill Provisions hot brown is a truly great one! Chef Newman joked that, as a former employee of the Brown Hotel kitchen, he's allowed to make a few adjustments to the recipe, serving the iconic sandwich in the Lexington style with the addition of country ham. Since tomatoes are out of season, the hot brown was topped with a roasted tomato half, which added sweetness and depth to the rich, salty mix.
The steak tartare and pork short ribs were delicious as well. The tartare mixed oh-so-well with a delightful little touch of siracha!
We finished up with a truly spectacular chocolate bread pudding served with a Maker's Mark caramel sauce. As I sat on the porch of Star Hill Provisions, taking in the scenery and discussing the Maker's Mark tradition with a few close colleagues, I promised myself I'd be back to Star Hill Provisions soon. It's a great new addition to the already-amazing Maker's Mark distillery site.
Visit Star Hill Provisions at Maker's Mark Distillery, 3350 Burks Spring Road, Loretto KY 40037. Restaurant hours are Wednesday - Sunday 11:30 a.m. - 4:30 p.m.
Whiskey Wednesday: Big Changes at Maker's Mark and a Big Announcement from HerKentucky!
Kiptoo Tarus carving at Maker's Mark.
A few weeks ago, I had the opportunity to visit a press event at Maker's Mark distillery, where Maker's COO Rob Samuels unveiled the new WhiskeyCellar, a 14,000 square foot limestone structure developed to age the Maker's 46 expression.
My visit to Loretto was made even better because my friends Jon Carloftis and Dale Fisher, of Jon Carloftis Fine Gardens, were in attendance as well. Walking through the Distillery with Jon and Dale was such a treat, as they told me so many little facts about the changes and upgrades they'd made to the distillery campus in recent years. They told me about the plants they'd selected for the cellar roof, which will eventually cascade down the facade of the structure. And they described how the old visitors' parking lot had been taken up in favor of a lot that allowed for better drainage and soil preservation. They even told me that the Maker's Mark structure shown in the photo at the top of this post was created by a Lexington artist, Kiptoo Tarus, out of one of the oak trees that was removed to make the new parking area. It made for a fascinating "eco-tour" within the press event!
Jon Carloftis and Rob Samuels
The tasting room is such an exciting addition to the Maker's Mark Distillery experience, but there are so many other great new changes coming to the distillery this year! We also had the opportunity to sample Star Hill Provisions, the Chef Newman Miller-led restaurant which will soon open at the old Distiller's House. The lunch we were served combined traditional Kentucky fare with gourmet flourishes, and I can't wait to try dinner on-site!
Rob Samuels pours Maker's 46 samples for the press.
We also had the opportunity to see the Private Tasting Room, which features a stunning glass display by Brook White of Flame Run glassworks. This was just one of those moments that reminded me why Kentucky truly is the best place on earth -- where else can you find art devoted to bourbon whisky??
Now, telling y'all about this tour also gives me the opportunity to tell HerKentucky readers about a big project that I'm working on in 2017. I'm writing a book! Even better: it's a book about Kentucky bourbon and the women who shape its culture!
I say that the Maker's Mark tour is the perfect introduction to my forthcoming work, because, in a lot of ways, my 2015 tour of the Maker's Distillery is where the first seeds for the book were planted. Maker's Mark has always taken care to give appropriate credit to Mrs. Margie Samuels, the wife of label founder Bill Samuels Sr., and the creative force behind the whisky's name and packaging. The Maker's Mark distillery tour includes a replica of Mrs. Samuels' original list of potential names for her husband's new bourbon and discusses her ideas to dip the bottle in wax and pay homage to her beloved collection of English pewter, the best pieces of which bore the mark of the artisan -- a maker's mark.
When I toured Maker's in 2015, I was really struck by how much Mrs. Samuels impacted the entire future of whisky marketing and tourism. It was, after all, her idea to fashion the family's distillery in a decorative, Victorian style. A lot of thinking, a book proposal, and more research than I care to replicate later, and I'm writing The Women of Kentucky Bourbon.
Please excuse the less frequent posting you may see on HerKentucky over the next few months. The site isn't going anywhere, but the bourbon manuscript is top priority right now. I'll be posting as my writing schedule allows, and will check in on Instagram and Facebook several times a week. And I hope that y'all get down to Loretto soon to see all the exciting changes at Maker's!
Bourbon Chocolate Chunk Cookies
It's National Chocolate Chip Cookie Day, y'all.
Now, that may or may not be a real thing, but the fact that chocolate is amazing is definitely real. In fact, did you know that ihe Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the God of wisdom, and the seeds had so much value they were used as a form of currency?
National Chocolate Chip Cookie Day seemed like a good excuse to make a batch of chocolate chunk cookies. I used the basic Nestle Toll House recipe, and added a Kentucky kick with a few teaspoons of Maker's Mark.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons bourbon
- 2 large eggs
- 2 cups chocolate chunks
- 1 cup chopped pecans
PREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
For more HerKentucky chocolate recipes, check out:
Maker's Mark and Ale-8 Popsicles
A bourbon and Ale-8 popsicle is the perfect warm-weather treat for Kentuckians!
I'm obsessed with popsicles. It's been oppressively hot this summer and a popsicle seems like the only reasonable option when even breathing causes you to break a sweat. Popsicles are also easy to make. You can even easily create your own unique recipes, which is what I exactly what I decided to do.
Nothing says Kentucky like Maker's Mark Bourbon Whisky. There are already a wide variation of bourbon and peach popsicles, as well as bourbon and chocolate popsicles. However, I like to keep things simple and there is nothing simpler (or more Kentucky) than Maker's Mark and Ale-8.
Bourbon and Ale-8 Popsicles
1. Determine how much your popsicle molds hold. Mine held about four ounces.
2. Keep the alcohol content below 10%. I mixed up enough for about two molds at a time.
3. Mix bourbon and Ale-8. I used one ounce of bourbon and seven ounces of Ale-8.
4. Fill your molds about 3/4 of the way full and freeze for at least four to six hours.
If you don't have access to Ale-8 or you don't really care for it, then you can use coke for a classic bourbon and coke popsicles. I actually made a batch of each. Coke has a slightly higher sugar content so I preferred the bourbon and coke combo.
Once frozen, find a shady spot, take a seat, and enjoy!
~ Sarah Stewart Holland
Maker's Mark Chocolate Chess Pie
I LOVE Chess Pie. I especially love the chocolate chess pie at Homemade Ice Cream & Pie Kitchen. Of course, my favorite flavor profile on earth is the mixture of rich bittersweet chocolate with a sweet, high-wheat bourbon, especially Maker's Mark. The dark chocolate notes paired with the vanilla and caramels of the Maker's to create a decadent treat. It just made sense to bake a pie that combined these two! I adapted from this great recipe.
Pie Crust
- 1 stick (1/2 cup) cold butter
- 1 1/2 cups flour
- Pinch Kosher Salt
- 2/3 cup cold whole milk
- Stir together the butter, flour, and salt in a mixing bowl. Using a pastry blender, cut the butter into the flour until the butter is the size of peas.
- Add milk, one splash at a time to the flour and stir. Continue adding the milk until the mixture forms a ball. Wrap the dough in plastic wrap and flatten into a disk shape.
- Chill dough about 15 minutes.
- Roll dough, place in a pie place and trim and crimp the edges.
- Chill dough while you make the filling.
Filling
- 1 stick (1/2 cup) butter
- 2 ounces Ghirardelli bittersweet chocolate
- 1 cup sugar
- 3 eggs
- 2 tablespoons flour
- 3 tablespoons Maker's Mark Bourbon Whisky
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- Preheat oven to 325 degrees
- Place butter and chocolate in a small glass bowl or measuring cup and microwave for 45-60 seconds. Stir and let sit to finish melting the chocolate and then to let it cool a bit.
- Place sugar, eggs, flour, bourbon, salt and vanilla in a large bowl. Whisk well to combine.
- Add chocolate mixture to the sugar mixture and whisk until smooth.
- Pour filling into pie crust and bake in preheated oven until edges are browned and filling is puffed and set (but still wiggly in the center), about 30 minutes.
- Let cool and serve alone, with whipped cream, or vanilla ice cream.
The Kentucky Derby Fan's Guide to the Preakness Stakes
With Kentucky Derby Winner Nyquist and Derby second-place finisher Exaggerator ranking as many oddsmakers' favorites in this weekend's Preakness Stakes, horse racing fans' attention has turned to Maryland's Pimlico Park. Here's the HerKentucky Guide to the Preakness Stakes, which will tell you everything you need to know about this weekend's race festivities!
Black-Eyed Susan Day
The day before the Preakness, Pimlico celebrates Black-Eyed Susan Day with a G2 race for 3 year-old fillies. Known as the Pimlico Oaks until 1952 when it was renamed to honor the Maryland state flower, the Black Eyed Susan Stakes serves as the second leg of the filly Triple Crown. Like the Kentucky Oaks, the Black-Eyed Susan Stakes has a charitable focus, benefitting the Thoroughbred Aftercare Alliance and Susan G. Komen® Maryland.
Preakness Traditions
This weekend marks the 141st running of the Preakness Stakes. Race day will start off with the annual Alibi Breakfast for trainers, jockeys, owners, and media. The crowd will sing along with Maryland's state song, Maryland, My Maryland, and sip Black-Eyed Susan cocktails. The winning owner will be given a sterling silver replica of the Woodlawn vase (The original trophy, an 1893 creation by Tiffany & Co, remains on permanent display) and the winning horse will be draped in a blanket of Black-Eyed Susans.
Preakness Fashion
While the focus on Kentucky Derby Day is high fashion, the Preakness is all about fun. I asked Bri Mott, the founder of raceday style website Fashion at the Races (and the most fashionable horse lover I know!) to describe the difference in Derby and Preakness style. Her tips? "Dressing for the Preakness Stakes is very different than the Southern Belle style of the Kentucky Derby. Preakness is known for its 'party' factor with all the crazy stories of the infield. You want to bring the party into your fashion. Bold colors and flashy prints. Less brimmed hats and more fun fascinators. It's all about the fun and you show that in your raceday style!"
Preakness Spirits
Like the Derby's famous mint julep, the Preakness has its own signature cocktail, the Black-Eyed Susan. You can find the official recipe here, but I modified mine with homemade sour mix, Indian River Valencia orange juice, and Boteco Vodka. This is a sweet and sassy citrus-based cocktail that packs quite the punch!
Black-Eyed Susan Cocktail
- 1.5 oz vodka
- 1 oz Maker's Mark bourbon whisky
- 2 oz orange juice
- 2 oz sour mix (recipe below)
- orange slice and cherry for garnish
Combine all ingredients and serve over ice.
Homemade Sour mix
- 1 cup sugar
- 1 cup water
- 1 cup lemon juice, strained
- 0.5 cup lime juice, strained
Make simple syrup by bringing sugar and water to a boil. Stir to dissolve sugar. Remove from heat and let cool. Add citrus juices. Shake and use immediately or refrigerate.
Happy Preakness weekend, y'all!
This post was brought to you by The Kentucky Derby Book.
Chocolate Pecan Pie with Maker's Mark
Celebrate Pi Day with Louisville's signature pie!
Derby Pie is, of course, a trademark of Louisville's Kern's Kitchen bakery. Every other restaurant, bakery, and home cook in the Bluegrass State has a different name for it: Pegasus Pie, May Day Pie, Run for the Roses Pie, etc. The idea remains. Chocolate chips and nuts. It's pretty delicious, whatever you call it.
I always opt for pecans rather than the traditional walnuts, simply because I prefer the flavor. I added a good healthy swig of Maker's Mark because, well, why wouldn't you? For time's sake, I use a pre-made pie crust, but I don't cut corners with the homemade whipped cream. Nobody ever seems to complain about the tradeoff.
Chocolate Pecan Pie with Maker's Mark:
- 1/2 cup butter, melted
- 1 cup sugar
- 1/2 cup flour
- 2 eggs, beaten
- 1/4 cup bourbon
- 3/4 cup chocolate chips
- 3/4 cup pecans or 3/4 cup walnuts
- 9 inch unbaked pie shell
Combine ingredients in a medium bowl. Stir with fork and pour into pie shell. Bake at 350 for 45 minutes or until browned.