Pickled Pepper Mustard

It’s the best zing in the Bluegrass! Holly Hill’s Pickled Pepper Mustard is zippy, zingy, and a little bit sweet. Originally created at Smithtown Seafood to top their local burgers, this snappy mustard soon found its way onto fried chicken, hot dogs, and much more.

In 2000, chefs Chris and Ouita Michel purchased the Holly Hill Inn, in the heart of Kentucky Bluegrass Country, from the family that had owned the property for generations. The couple spent a year converting the 1845 mansion into a fine dining restaurant, with a seasonal prix fixe menu featuring Kentucky-sourced ingredients. Holly Hill has become recognized as one of the finest restaurants in the South, earning several James Beard nominations and renowned for cuisine that showcases Kentucky’s local bounty.