|Ouita Michel at the Holly Hill Inn (WKYT-TV image)|
Michel took cues from Abraham and Mary Todd Lincoln, making the Wednesday night dinner entree the president's favorite dish, chicken fricassee, and one of the three desserts the first lady's almond white cake. Another dessert was chocolate bourbon pecan squares from her Midway Bakery.
The menu included several other Kentucky ingredients, including her Wallace Station bourbon mustard (for the Kentucky beef hemp dawgs?) and Weisenberger Mill flours. Agriculture Commissioner Ryan Quarles said in a news release about the menu, “We’re deeply grateful to Ouita Michel, one of Kentucky Proud’s earliest and most dedicated champions, for incorporating so many Kentucky foods into her menu.”
"I want everybody who eats something from me to know that I am a Kentucky chef. And I want to use Kentucky ingredients," Michel told Sam Dick of Lexington's WKYT-TV before the dinner.