Holly Hotel

A heartwarming article on a cold January day

Thu, 29 Jan 2026 19:06:37 GMT

Information provided by article from The Oakland Press: See article linked below.

For a few meaningful hours, the historic Holly Hotel briefly came back to life as part of the Echoes in the Iron music series, a Michigan-based project that brings original music into unique, small-town spaces. Local musicians, including Ashley and Aaron Markovitz and Trey Simon, gathered inside the still-closed hotel to record an intimate acoustic session. For many, the experience was deeply personal, especially for the Markovitz duo, who first met next door and have strong ties to the space.

Created by Brandon Still and Bill Arnold, Echoes in the Iron focuses on connecting artists with the places that shape their stories. Filmed in locations across Michigan, the series highlights the emotional connection between music, community, and history. The Holly Hotel session quickly gained attention online, reflecting the strong community sentiment tied to the landmark, which has remained closed since a 2022 fire but continues to hold a special place in the hearts of locals.

Read the full story to experience the music, memories, and meaning behind this powerful Holly Hotel session.

https://www.theoaklandpress.com/2026/01/21/holly-hotel-brought-back-to-life-with-one-time-recording-session

A Message to Our Loyal Friends

Wed, 31 Dec 2025 18:47:41 GMT

To Our Dear and Loyal Friends of the Holly Hotel

As we close out 2025, we find ourselves looking back on a year that has tested our patience and our resolve. For over forty years, the Holly Hotel has been a place of celebration, and even now, amidst the "quiet" of our restoration, your continued support remains the light that guides us forward.

We want to share an honest update with all of you regarding our progress.

Many have asked why the hammers have gone silent on Battle Alley. While an in-court settlement was reached in February, the path to finalization of that settlement has taken time. Currently, we are awaiting final court rulings that are vital to moving forward.

To those who have seen our property and wondered: the Holly Hotel is NOT abandoned!

"Quiet" does not mean "stopped." Behind the scenes, we are working to resolve these final hurdles so that our masons and craftsmen can return to the site. We are as committed today as we were the morning after the 2022 fire to seeing this restoration through to the finish line.

To 2025: Thank you for the lessons in resilience and patience.

To 2026: We eagerly step forward with hope, ready to begin the next chapter of the Holly Hotel’s rich history.

Thank you all for standing with us. We wish you a healthy, peaceful New Year.

With Hope and Resolve,

Chrissy and George Kutlenios

The Visit of George and Barbara Bush at the Holly Hotel, 1992

Thu, 20 Nov 2025 18:44:52 GMT

Excerpted from our 2026 upcoming book, “Food, Fire & Faith. History, Stories and Recipes from the Holly Hotel.”

"In the six-day run-up to the 1992 George and Barbara Bush's presidential visit to the Holly Hotel, the Secret Service had intentionally designated different areas of the building for specific use. Twenty guests of the President and Barbara Bush would dine on the second floor in the Circassian Room (later renamed the "President's Room.) My office on the second floor had been equipped with two new, dedicated telephone lines and two handsets on my desk. The request was to just have chilled water and soft drinks in the office.

"The Carry Nation Room, also on the second floor, was for members of the White House staff and officials, as well as RNC representatives. Our Main Dining Room on the first floor was reserved for members of the press corps covering the campaign. Both rooms had soup, sandwiches, and salad options with another table filled with 'grab-and-go" sandwiches. The Depot Room was designated as a "break room" for the Secret Service with small sandwiches, coffee, cold beverages, and light desserts and cookies.

"It wasn't until after the formal lunch that I noticed one gentleman had occupied my office throughout the visit. During the departures, the occupant left my office, and I, realizing he had been there for many hours, asked him if he had a chance to eat. He smiled and said he had not, but asked if he could have a ham sandwich to go. Our kitchen promptly filled the request, and I handed him his ham sandwich as he left. He smiled, nodded, and said thanks as he disappeared out the door.

"Not knowing who he was, it wasn't until everyone was gone that the Secret Service told me the man was Dick Cheney. Mr. Cheney had spent the entire time on the secure telephone during the visit. Cheney was the Secretary of Defense at the time and rarely campaigned with President Bush but was often in the background for many events.

"He served as the 46th vice president of the United States from 2001 to 2009 under President George W. Bush. His tenure is often called the most powerful vice presidency in American history, with many pundits and historians even arguing that he was the first vice president to be more powerful than the president. A member of the Republican Party, Cheney previously served as White House chief of staff for President Gerald Ford, the U.S. representative from Wyoming from 1979 to 1989, and as the 17th United States secretary of defense in the administration of President George H. W. Bush.

"But on September 27, 1992, the appeal of a simple ham sandwich to Mr. Cheney was a testament to the idea that sometimes, less is more, and the focus is on a few core ingredients rather than a complex recipe."

Halloween Butternut Squash Soup

Thu, 30 Oct 2025 18:39:28 GMT

Holly Hotel's Halloween Butternut Squash Soup

Yield: 6 servings

Ingredients:

1 Tbsp. olive oil
1 Tbsp butter
2 butternut squash, medium to large, seeds removed and cut in half lengthwise
1 Medium carrot, peeled and shredded
2 cups of thinly sliced white or yellow onion
1 Tbsp. light brown sugar
1/4 tsp of nutmeg
1 1 tsp. minced fresh ginger
2 garlic cloves, coarsely chopped
1 ½ -2 Tbsp. PURE Maple syrup (not pancake syrup)
1 cinnamon stick
1 cup homemade or good quality chicken stock (can omit for Vegan)
4 cups homemade or good quality vegetable broth
Salt, freshly ground black pepper to taste

Preparation:

Step 1

Preheat oven to 375°.
Grease a baking sheet with olive or vegetable oil.
Place 2 whole butternut squash cut lengthwise, seeds removed and cut side down, on baking sheet.
Bake for 50 to 60 minutes until squash is very soft and skin just starts to char.
Peel the squash, discard skin.
Scoop or cut the remainder of squash into small squares.

Step 2

While your squash is roasting, in a large, heavy pot and heat 1 Tbsp. butter and 1 Tbsp. of olive oil on medium-low heat.
Add the onions, brown sugar, minced garlic, shredded carrot, maple syrup and cinnamon stick. stovetop over medium-low heat.
Cover and cook for about 15 minutes.
Add cubed squash and 1 cup chicken stock and 4 cups vegetable stock.
Increase to medium-high and bring to a boil, then reduce heat to medium-low.
Cover and simmer for 20 minutes.

Step 3

Remove the cinnamon stick. Using an immersion blender, slowly blend soup in pot on low speed.
(You can also purée the soup in a blender in small batches and then return soup to pot.)
Season with kosher salt and freshly ground black pepper.
(NOTE: I typically return the cinnamon stick to the simmering soup for additional flavor.)
Ladle into bowls.

Spiderweb Garnish:

Pipe 3-4 marshmallow cream circles like a bullseye and pull a toothpick from center to edge of bowl like spokes.

Enjoy!

Addendum

George always makes soup without recipes. His philosophy is cook from your heart, taste and always make seasoning adjustments . If eye of Newt sounds good, throw it in and taste!

Happy Halloween,

Chrissy

p.s. Our Cookbook is almost done, will publish this coming Spring.

Our "Official Wisconsin" BOF recipe

Wed, 04 Jun 2025 13:44:07 GMT

A Toast to Legacy and Loved Ones

Some traditions are more than habits—they’re heartfelt rituals that keep memories alive. At The Holly Hotel, we believe in honoring the past while savoring the present, and one of our favorite ways to do that is with a timeless Wisconsin tradition: the Brandy Old Fashioned.

Growing up, my Wisconsin family would gather at gravesites of loved ones—not just to reflect, but to celebrate. With glasses raised and stories shared, we’d toast to lives well lived. It was a moment of warmth, gratitude, and connection that turned remembrance into ritual.

Today, we continue that tradition at The Holly Hotel with our very own signature version of the Official Wisconsin Brandy Old Fashioned —a cocktail rooted in history and served with heart.

Our "Official Wisconsin" BOF Recipe:

In an old-fashioned glass:

Muddle an orange slice
Add a maraschino cherry, splash of cherry juice, and a sugar cube
Add five dashes of Angostura bitters (because five makes it just right!)
Pour in one jigger of good brandy (a touch more if you’d like)
Add ice, stir well, and top with two cherries

It’s more than a drink—it’s a tribute. Whether you're toasting to family, friendship, or just the moment you're in, this classic cocktail brings people together and keeps stories flowing.

So here’s to legacy. To love. To the memories that never fade, and the moments we make along the way.

Cheers,
Chrissy & George
The Holly Hotel

�� Photo courtesy of Bob and Julie Roop

Easter Bunny Chocolate Martini

Mon, 21 Apr 2025 14:48:17 GMT

Easter Bunny Chocolate Martini

Happy Easter! Here is the recipe for our "Easter Bunny Chocolate Martini". We hope you enjoy this favorite Holiday Treat!

INGREDIENTS:

4 oz Baileys Irish Cream
4 oz Chocolate Liqueur
8 oz Vodka
3 tbsp chocolate syrup or ganache

INSTRUCTIONS:

Drizzle chocolate syrup inside the martini glasses then add chocolate syrup to a shallow plate and coat the rims of the glasses.
Combine Baileys, chocolate liqueur, and vodka in a cocktail shaker filled with about a cup of Ice.
Shake until thoroughly chilled.
Strain drink into prepared glasses.
Toast to Spring and new beginnings!

NOTES:

The garnish is optional but you can always garnish the glasses ahead of time and store them in the fridge for a few hours-overnight.
If you like things less sweet then add an extra jigger of vodka.
Have fun with different flavor additions. Cherry liqueur for chocolate cherry martinis, espresso or coffee liqueur for a mocha martini etc.
You can mix the cocktails in advance and shake or stir with ice just before serving.
Kate would add a squirt of whipped cream for the "Bunny Tail"

Victorian French Onion Soup

Mon, 20 Jan 2025 16:34:31 GMT

Holly Hotel's Famous Victorian French Onion Soup!

As a warm treat George made a batch of Holly Hotel's famous Victorian French Onion Soup! As my treat to you, I watched, and took notes and recreated his recipe sized down to 6 servings. George cooks with his heart, and constantly tastes for measurements, so here is a good start to help warm you as we head into below zero temps this weekend!

Remember to taste and adjust seasonings to your taste.

Servings: 6

Time: Approximately 1hr 40mins

RECIPE INGREDIENTS:

1/2 Cup Salted Butter
6 Medium Yellow Onions Sliced
1 Cup of White Wine (drink remainder with soup)
3 Tbs Brandy (optional)
1 Quart of Chicken BROTH
1 Quart of Beef BROTH
1 1/2 Tsp Worcestershire Sauce
2 Cloves of Garlic chopped
1 Tsp Salt
1/2 Tsp Ground Pepper
6 oz of Grated Gruyere Cheese (more is better)
Puff Pastry (we use Pepperidge Farm Puff Pastry Sheets)
Egg Wash for Pastry

DIRECTIONS:

Preheat oven to 400ºF.
In a large dutch oven, melt butter. Add sliced onions and cook covered for 20 minutes.
Place pot in oven with the lid slightly ajar to assure onions will brown. Allow onions to cook in oven for one hour, stirring once halfway through to assure onions don't stick and burn.
Remove the pot from oven and place on stovetop over medium heat. Cook for another 5-10 minutes, stirring and scraping off all the brown flavorful bits until onions are golden brown.
Turn off heat and pour in wine, and simmer on medium heat and allow liquid to reduce for 5 minutes.
Then add broths, Worcestershire sauce, garlic, salt and pepper. Bring to simmer and reduce to low. Simmer for 30-40 minutes.
Remove from heat and stir in Brandy. At this time instruct your assistant to make you a Brandy Old Fashioned for a pre soup Aperitif. Or just pour the wine in glasses if preferred.
Heat oven to 375ºF.
Roll out puff pastry and cut in squares large enough to cover entire rim of oven proof soup bowls or ramekins with 1/2 inch pastry hang over.
Ladle soup into bowls leaving enough space for cheese, and place on a sheet tray.
Generously sprinkle cheese on top of soup.
Press cut puff pastry firmly on soup bowls to form a seal. Cup around sides of bowl.
Brush with egg wash. Pastry will "puff" during baking if seal is tight.
Bake for 15-20 minutes or until puff pastry is golden brown!
Enjoy this classic soup served at the Holly Hotel for 45 years!

Wishing you a delightful weekend filled with family, great food, and lots of good football. STAY WARM!

Post pictures and don't hesitate to email George with questions. megiste@gmail.com

As Always,

Chrissy

Sticky Figgy Pudding

george@hollyhotel.com (George Kutlenios) — Tue, 10 Dec 2024 18:15:32 GMT

Original Holly Hotel Sticky Figgy Pudding Recipe

Since posting the bread pudding recipe , many of you asked for George's Figgy Pudding recipe. Every warm gooey bite tastes like Christmas!

Ingredients:

1 1/2 cups chopped dried pitted Medjoul dates
1/2 cup chopped dried figs
2 cups of water
1 tsp baking soda
7 tablespoons butter softened
1 cup superfine sugar
2 eggs
2 1/2 cups self rising flour
2 1/2 ounces of dark chocolate - grated
butter for coating ramekins (or mini bundt tin you can get at Amazon $9.99 Huakenner Mini Bundt silicone)

Sauce:

2 cups of brown sugar
2 cups of heavy cream
14 tablespoons of butter
2 tablespoons of Brandy
*for less rosey cheeks, you can substitute vanilla extract but use only one teaspoon

Directions:

Preheat oven to 350ºF.
Add the chopped dates, chopped dried figs and water to a medium saucepan and bring to a boil over medium heat.
Remove pan from heat and stir in the baking soda.
Let cool for about 5 minutes, then add to a blender and puree.
Using a hand mixer, cream butter and sugar in large bowl.
Add the eggs and beat well.
Fold in the flour, the pureed mixture, and the chocolate.
Spoon mixture into buttered tins or ramekins filling only halfway, or slightly less. (Pudding rises considerably).
Bake for 20-25 minutes.
Prepare the sauce by stirring the sugar and the cream in a medium saucepan over low heat.
Simmer until the sugar dissolves.
Raise the heat and bring to a boil, then reduce the heat and simmer for 5 minutes.
Add the butter and and Brandy and stir until incorporated.
Remove the ramekins from the oven and let stand for 10 minutes.
Unmold onto serving plates and top with a generous amount of sauce.

Notes:

Garnish with whipped cream or vanilla ice cream
Best served warm with warm sauce
Experiment with other fruits and nuts if desired
Using non stickspray to coat molds seems to works best

You all know how much we loved this delightful time of year, we hope you find the same satisfaction making merry and holding Christmas and its traditions dear.

HAPPY CHRISTMASTIME!

Chrissy and George

Bread Pudding with Caramel Rum Glaze

george@hollyhotel.com (George Kutlenios) — Tue, 10 Dec 2024 18:00:47 GMT

Holly Hotel's Bread Pudding with Caramel Rum Glaze

Here is one of our most asked for recipes during the Holidays. It is quite easy to make and hope it becomes a tradition in your home as it has in ours. - George.

Pudding Ingredients:

6 tablespoons unsalted butter,
¾ pound brioche, cut into 1-inch pieces (3 ½ cups)
3 cinnamon sugar cake donuts, cut into1~ pieces (1 cup)
1 cup heavy cream
1 cup milk
1/4 cup packed light-brown sugar
1/4 cup granulated sugar
1/2 tsp of cinnamon
1/4 tsp of nutmeg
1 ½ teaspoons pure vanilla extract
3 large eggs, lightly beaten

Pudding Instructions:

Preheat oven to 350ºF (or 320ºF convected.) Butter a 9"x13" baking dish
Tear or cut bread and donuts into 1"-2" pieces and add to large bowl.
In another bowl, whisk together milk, cream, eggs, sugar, vanilla, cinnamon and nutmeg until combined.
Pour over bread and stir gently to coat, let soak for 20-30 minutes.
Spoon into prepared dish and bake in oven for about 50-60 minutes until center is set.

Caramel Rum Glaze Sauce Ingredients:

1/2 cup heavy cream or half and half
1/3 cup water
1 cup sugar
1/4 cup butter
1 tsp vanilla
1/4 tsp salt
1 Tbsp (Chrissy insists on 2) quality Dark Rum

Caramel Rum Glaze Sauce Instructions:

In saucepan whisk together sugar and water until combined.
Add butter and heat on medium until butter melts and the liquid starts to boil. (Don't overcook).
Whisk until thickened slightly then remove from heat and stir in vanilla.
When combined, whisk in cream and dark rum.
While caramel is still warm, pour over baked pudding, allowing sauce to soak into bread. The sauce should cover bread with some bread poking through at the top.
Let rest for 10-15 minutes, then lovingly serve warm with a dollop of whipped cream, crème fraiche or vanilla ice cream.

Make sure savor in a darkened room with with the glow of Christmas lights, and tell Alexa to play Kenny G Holiday music. Preferably with others.

~We have served this classic Victorian Bread Pudding every Christmas since we opened in 1978~

Notes:

Different breads will yield different results. We prefer to use stale brioche, stale croissants, baguettes. Use torn up day-old cinnamon sugar donuts (unfilled)
You can use Bourbon instead of Rum (Bob Roop)

"I will honour Christmas in my heart, and try to keep it all the year. I will in the Past the Present and the Future. The Spirits of Three shall strive within me. I will not shut out the lessons that they teach" Charles Dickens, A Christmas Carol

Butternut Squash Soup

Mon, 21 Oct 2024 14:16:53 GMT

A Highly Requested Fall Favorite!

Holly Hotel BUTTER NUT Squash Soup

Yield: 6 servings

Ingredients :

1 Tbsp. olive oil
1 Tbsp butter
2 butternut squash, medium to large, seeds removed and cut in half lengthwise
1 Medium carrot, peeled and shredded
2 cups of thinly sliced white or yellow onion
1 Tbsp. light brown sugar
1/4 tsp of nutmeg
1 1 tsp. minced fresh ginger
2 garlic cloves, coarsely chopped
1 ½ Tbsp. Maple syrup (not pancake syrup)
1 cinnamon stick
1 cup homemade or good quality chicken stock (can omit for Vegan)
4 cups homemade or good quality vegetable broth
Salt
Freshly ground black pepper

Preparation:

Step 1

Preheat oven to 375°. Grease a baking sheet with olive or vegetable oil. Place 2 whole butternut squash cut lengthwise, seeds removed and cut side down, on baking sheet. Bake for 50 to 60 minutes until squash is very soft and skin just starts to char. Peel the squash, discard skin. Scoop or cut the remainder of squash into small squares.

Step 2

While your squash is roasting, use a large, heavy pot and heat 1 Tbsp. butter and 1 Tbsp. of olive oil on medium-low heat. Add the onions, brown sugar, minced garlic, shredded carrot, maple syrup and cinnamon stick. the stovetop in a heavy large pot over medium-low heat. Cover and cook for about 15 minutes. Add cubed squash and 1 cup chicken stock and 4 cups vegetable stock. Increase to medium-high and bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes.

Step 3

Remove the cinnamon stick. Using an immersion blender, slowly blend soup in pot on low speed. (You can also purée the soup in a blender in small batches and then return soup to pot.) Season with kosher salt and freshly ground black pepper. (NOTE: I typically return the cinnamon stick to the simmering soup for additional flavor.)

Ladle and serve immediately. Nice garnishes include a few pepitas or a dollop of crème fraiche/sour cream or a few very thin sliced apples.

Addendum.

George makes soup without recipes. He dictated this to me so I could share it. His philosophy is to taste and adjust. Even so, I have transcribed dozens of his Holly Hotel recipes in preparation for an upcoming cookbook we will publish in 2025 !

When I watch him cook, he spoon tastes it every 2 minutes or less, and adds. Make sure to make adjustments to your palate.

Two Years Since The Fire

Fri, 21 Jun 2024 17:04:02 GMT

I REMEMBER ALL TOO WELL...

Two years ago today we watched in horror the Arcade fire spread to our Historic Holly Hotel.

I took this photo of George as the flames engulfed the roof and the upper floors of our west wall. At that moment, dreams, memories, and our livelihood were on the edge of disaster.

This day was sultry, hot, and windy, similar to today. We had just said goodbye to our little nieces and nephew, who came for a swim and a cooking lesson from George. It was a Tuesday, a typically slow day at the restaurant. The chefs had arrived at 10 am to prep our Summer Solstice wine dinner. Annabelle, our hostess, was preparing the dining room with flowers and table settings. It was all as it should be on a hot first day of summer.

At 4:00, we received a call from Annabelle stating that there was "a lot of smoke" in our parking lot and that it looked like fire in the back of the Arcade. We instructed her to call the fire department and evacuate EVERYONE from the Hotel. She asked if she should lock the doors. George said no, just get out and be safe.

We live seven minutes from the Hotel and rushed to town. Upon our arrival, the fire seemed contained to the back of the Arcade, but it was evident that the winds were fueling it. We parked our car across the street and watched our Holly Fire Department courageously attack the blaze.

The moment we saw the flames billowing out of the front of the Arcade and up to our roof, we got

out of the car and stood on Battle Alley in sheer disbelief. History was repeating itself for the THIRD time. It was a bonfire, and this fire was unstoppable. It's difficult to explain what thoughts go through someone's head as we stood there. We thought of our employees, the weddings we booked this summer, and the outdoor parties on Battle Alley. We also thought about the safety of the firefighters. I thought about George and how he poured over 43 years into a business that reflected our pursuit of the best in dining, service, and ambiance. This dream that he nurtured into a stately and renowned Michigan destination restaurant.

Greek guys don't cry. It could have been the heat, but I took this photo after I saw tears welling in his eyes. No words could ever reflect our hearts on June 21, 2022.

Then....

Something miraculous happened almost minutes after this photo. Fire trucks from over 18 surrounding communities arrived with hundreds of firemen and women. Later that evening, after conversations with our fire chief McGee, he indicated that "they were not going to lose the Holly Hotel on their watch." To this day, I still get choked up when I recount how we saw every firehose pointed at the hotel, flooding the roof and building. The united front of firefighting professionals directed all the water in the village to the hydrants. Over a million gallons of water drenched the Hotel. They stopped an unstoppable inferno.

We lost about a third of the roof and acquired a basement swimming pool, the carpets, drywall, and furniture were a soggy hot mess. BUT THE BUILDING WAS SAVED.

The Holly Hotel has risen from two previous fires, and we would not break that chain!

Two days later, we were allowed into the building. The structural engineers had deemed it sound. We walked through every room of the Hotel. I found it morbidly funny that every tea cup on the tables were filled with water. It smelled like smoke and mold. I cried. George did not. I was taken aback by his desire to start cleaning up and rebuilding in that moment. I recall asking him if he really wanted this challenge. I won't ever forget what he said to me. "I couldn't possibly leave her looking this way; I won't stop now."

And so it began.

In the following weeks and months, we kept our staff busy by having them strip the walls and floor down to studs. Every employee embraced the project. Waiters, managers, cooks, busboys.... everyone. I have a video of an unsettling afternoon in which we were mandated by the Michigan Liquor Control Board to pour every drop of liquor down the drain. EVERY LAST EVERYTHING. They sent a representative to watch and ensure we did not squirrel away bottles of 20-year-old scotch or some good vintage wines. Both George and I were there for obvious reasons. The music was loud as our team stood opening and pouring in the kitchen sinks. Chef Matt would open a $200 bottle of wine and make sure I saw it being poured down the drain smiling with a Grinch-like grin. He knew it hurt the deepest part of my soul to watch such delighful spirits not shared around a dinner table. Gallows humor kept them going, along with the reality that we would reopen in record time!

We received hundreds of emails from tradesmen, tailors, woodworkers, and carpenters, all wanting and willing to help get the Holly Hotel back. We received many donations of china, silver, glassware, and Victorian pictures and furniture. All are stored now safely in our barns. We had ghost hunters who wanted to make sure the ghosts of the Hotel stayed and offered to "connect" with them when we were ready. Emails, cards, flowers, and well-wishes flooded in. I have harkened to the quote: When things are the worst, people are at their best. All the BEST came.

We all met and George set a timeline, and since he rebuilt the Hotel in 1978, he knew he could and would do it again. He declared that we would be open by October of 2023. In time to greet the Halloween spirits and welcome the Spirit of Christmas that lived richly within our walls at the Holly Hotel.

We sought permits and received permission to start rebuilding the roof and west wall of the Holly Hotel. We had this. We were so excited to know we would install an elevator (finally) with access to every floor. George's notepads would be filled with drawings, notes, and phone numbers every night. Many vendors and customers volunteered their expertise. We graciously accepted so many grand ideas and plans.

By early February 2023, the roof and shingles were on, the west wall was rebuilt, and we were getting ready to start phase two of the rebuilding. We needed to seal the building and get gas, water, and electricity back on. I picked out carpeting and was talking with a drape maker who custom-made the drapes in 1978! We felt the momentum; we saw the finish line! Our Movie " Christmas at the Holly Hotel" was a sellout for many nights. It was a tribute and the nostalgia we all needed to know that we would be singing carols in our dining rooms again by the end of the year.

Pat Kenny, who has owned the Battle Alley Arcade for the past twenty years, wished us well and permitted us to rebuild the west wall, regardless of the crooked 1890s property line. We agreed that the few inches would be redrawn. But, within weeks of our conversation, Ms. Kenny sold the arcade property.

The same week of closing on the Arcade lot, the new owner objected to our construction and location of the west wall and eves above. He then denied our contractors access to his property. The new owner claimed we protruded by inches onto his newly acquired property and wanted the entire west wall removed and the west side eaves cut off. Until we did so, he would not allow our crews on his newly purchased lot.

The Holly Hotel was built on an assumed 1891 property line and has resided there for over 133 years. No one seemed to mind—until now.

The Holly Hotel is an anchor for our village. Not the ONLY one, but a relevant one. You cannot imagine how we both feel seeing our building sit, ignored and lifeless, and know the absolute frustration of waiting a year for the courts to sort out this travesty over mere inches.

We have a court date on September 26, 2024. It never should have been this way—not for us, Holly, or the stately and resilient Historic Holly Hotel.

Happy Summer Solstice.

Chrissy

Our Staff Are Eager To Return To Work

george@hollyhotel.com (George Kutlenios) — Tue, 21 May 2024 15:02:42 GMT

A Visit From The Holly Hotel Chef Staff

On May 6th, The Holly Hotel Chef staff came to visit Chrissy and I, and, true to form, they brought lunch! We spent a long time discussing where we have been and are going.

The conversation danced from what they were doing now to how no one knows "hospitality" anymore, to how their families are and showing us all their new tattoos. They would all be back in a heartbeat and are set to remain on “standby and ready to report” at a moment’s notice. They all wanted to be back where they made a difference, and food and service made them feel that doing their very best meant something. Something bigger.

They desperately want to return to the Holly Hotel and do what they know. Our three Chefs have spent almost 47 years with us at the Hotel. Since the tragic fire on June 21, 2022, they have been unable to find fine dining with a culture of excellence. Each of them has job-jumped several times in positions in the food industry, stating that each departure was because it didn't meet the standards they knew at the Holly Hotel. We both felt honored that we held such a special space in their professional growth as chefs.

Then the question was asked.

"Why are we not open?”

The Holly Hotel, a community cornerstone since its establishment in 1978, has been a source of employment for thousands of young adults. Over its 43 years of operation, it has attracted countless customers to our restaurant and club and has also served as a hub for guests who shopped before and after their visit. Its closure has left a void in the community, a testament to its importance.

We entertained every Michigan governor and the President of the United States, and during the summers, the Battle Alley in front of the Hotel was filled with diners, music, and weddings. We were vibrant, proud, and confident that we put our best foot forward. We created a destination for many people who would never have ventured to Holly, Michigan.

Hearing them recount stories of busy nights, Christmas, Morel season, Mother's Day, and all the details we put into events, menu planning, farmers markets, and that symphony of efforts we made music with every day was heartbreaking.

While we currently face a finite disappointment in not being able to reopen the business, we must never lose sight of the infinite hope that we will all be back together again, serving our guests at the Holly Hotel. We are committed to finding a way to reopen and continue our legacy of excellence.

Always,

George and Chrissy

Potato Leek Soup

george@hollyhotel.com (George Kutlenios) — Thu, 04 Apr 2024 18:39:09 GMT

A Hotel Staple!

This soup has been around for centuries. A classic peasant soup, Julia Child (and so many others) have added their “spin” to this soup and my recipe is adapted from a combination of those methods and our recipe from the Holly Hotel. Potato Leek Soup and Tomato-Basil Soup were staples at the Holly Hotel, appearing often when we made our soups of the day.

One of main differences in this recipe is that it is dairy-free (i.e., no addition of butter or cream) and we often made these soups for guests who avoided dairy. It is, however, not gluten-free but can be easily adapted.

Ingredients

2 pounds of fresh leeks, white and light green parts only, washed and thinly sliced.
4 medium size russet potatoes, peeled and thin sliced
1 small onion or shallot, peeled and thin sliced
4 cups of vegetable stock (your own or a premium, low-sodium brand)*
1 bay leaf
1 sprig of fresh thyme or ¾ teaspoon of dried (or tarragon.) Waiting for Chrissy’s herb garden
1/2 teaspoon of Herbs de ‘Provence
1 slice of bold white bread (I use sourdough) very lightly toasted and torn into pieces

*While you are preparing your soup, you can make a simple vegetable stock by using the cleaned green leek parts, carrot peelings, onion peelings, celery peelings, etc. or whatever other vegetable scraps you may have been saving in a freezer bag for this purpose. If possible, start this earlier in the day, add a bay leaf, bring to a boil and then simmer for as long as you can before building your soup. ( “vegetable stock”)

Instructions

Add two tablespoons of olive (or other) oil to your stock pot with the leeks and potatoes. Sweat the vegetables until they begin to get soft, about 4-5 minutes. (If dairy is not a concern, use 50/50 butter and olive oil.
Slowly ladle just your stock into the hot stock pot with the potatoes and leeks in four batches, stirring constantly, until the soup comes to a rapid boil. Add the bay leaf and thyme, a little salt and pepper. Continue on medium heat until the potatoes become soft, about 10-12 minutes.
If your soup looks too thin, let it continue to cook until reduced. If it is too thick, add a little more stock. You want a “stew” like consistency.
Add the torn bread pieces to the pot, reduce heat to low/sim and allow the bread to become completely absorbed, about another 10 minutes. Stir occasionally.
Remove the bay leaf and thyme sprig.
Blend the soup in batches in a blender or use a stick, or immersion, blender. I prefer immersion blenders because regular blenders tend to “whip” up too much of the potato starch, thus making it gummy. Return blended soup to stock pot.
Hold at simmer, test for salt. Garnish and serve.

You can make a nice garnish by thinly slicing your leftover and washed green leek leaves, dried thoroughly, and tossed with a spray of olive oil, a little flour, salt and pepper. Fry them well until they become brown and crisp. They should be matchstick size. Garnish atop of soup. Well-done bacon crumbles are also a nice garnish.

I miss making this for our guests.

Enjoy!

George

Watch Christmas at the Holly Hotel ~ The movie

Wed, 20 Dec 2023 19:55:26 GMT

Watch Christmas at the Holly Hotel ~ The movie!

On Amazon. The film can be watched without Ads. Free if you have Amazon Prime. If you do not, it may be rented without Ads for 3.99 (you have a 48 hour rental)

On Tubi. The film may be watched for free, with Ads.

On Youtube. You can watch FOR FREE!

We are so greatful that the movie could feature the inside of the Holly Hotel at Christmas. The fire destroyed everything inside, but certainly not the memories.

Hope you enjoy this campy movie, and remember some good times within her walls.... hope to see you all in our restaurant very soon!

We remain Greatful,

Chrissy and George

Holly Hotel Reconstruction Update

Mon, 20 Nov 2023 18:47:01 GMT

Updates on Holly Hotel Reconstruction!

Deck the Halls with Boughs of Holly...

For over 43 years, George and I have warmly honored Christmas at the Holly Hotel.

In December, as tradition held, many of you walked through our doors with lovers, family, and friends to meet the fragrance of fresh pine, cinnamon, and delightful aroma from our kitchen. You've watched with swelling hearts the children's choir sing during dining.

You have all been greeted with a sincere and heartfelt "Merry Christmas" as you stomped your snow-filled boots in our foyer, only to be instantly transported to Victorian hospitality. We strived to make you feel nostalgic, served, and satiated. It was our distinct pleasure.

But not this year, nor last year...and most likely the 2024 Yuletide Season either!

Our case continues to work its way through the legal system and, despite our efforts to place this case on a fast track, the court scheduled the trial for August 2024, if we can't resolve the case before then! We continue advancing our position that The Historic Holly Hotel should be entitled to rebuild its west-side wall.

Were it not for a fire with an origin that was confirmed to be within the former Arcade building and were it not for the Arcade’s contractor destroying the west-side wall, we would not be in this situation. We will continue trying to move forward to the best of our ability.

Many of you have asked how you could help. Your daily emails, antique donations, pictures of Christmases past, prayers, and good wishes fall warmly on our hearts.

Thank you for supporting our efforts to reopen.

Make Merry this Holiday Season!

George and Chrissy

Holly Hotel Reconstruction Halted

Tue, 29 Aug 2023 22:01:25 GMT

Holly Hotel Reconstruction Halted

On June 21, 2022, the Holly Hotel sustained collateral damage from a fire in the adjacent building. Although only one-third of the Hotel was damaged by the fire, 100% of the building sustained considerable smoke and water damage.

Within ten days after the fire, Chrissy and I began the restoration of the Hotel- removing one million gallons of water, removing all the drywall, woodwork, and carpeting, and salvaging what we could. This preliminary work took four months (July to October.)

The next step was to repair and replace the west end of the Hotel where the majority of the fire damage was located and to seal the building from the outside elements. We engaged an exceptional general contractor in November and began to rebuild the west wall and the roof. When we began this step, we had a survey completed for the Hotel. At this time, we discovered that the Holly Hotel was slightly over its property line in a portion of the building. It had, of course, been that way since its construction in 1891. We contacted the owner of the adjacent Arcade property and she assured us that this would not be a problem.

Earlier this year, as the west end was being rebuilt, the owner of the Arcade property sold the now-empty and flattened lot to Jeremiah Roberts. Mr. Roberts claimed in February that we were somehow infringing on his property, and he wanted the west roof eaves and portions of the west wall removed and relocated. Of course, we declined, since we were rebuilding the Hotel in the same footprint prior to the fire.

When hearing our denial and with the west wall nearing completion, Mr. Roberts spitefully ordered our construction company to remove any and all cranes and scaffolding from his empty lot, completely denying access to his property. We spent the entirety of the time between February 26 to July 25 attempting to resolve this issue. On July 25, Mr. Roberts agreed to relinquish the claim he previously asserted as to the lot line, only to change his mind on August 10.

As you would expect, without construction crews' access to the west-side wall, all construction was forced to stop on February 26 and has been stalled since that time. We could not continue the work inside without having the exterior wall sealed from the elements. Additionally, our contractor and brick masons, having been scheduled and canceled numerous times due to this conflict, have since removed our job from their project boards.

With no other options, we were forced to file a lawsuit against Mr. Roberts on August 25. We now wait for adjudication before we can even consider asking our construction companies to reschedule and return.

You can read and access the PDF court document by clicking here:

Complaint for Declaratory and Injunctive Relief 8_28_2023

Over four decades and for the majority of our adult lives, Chrissy and I have enjoyed nothing more than being of service to you, our guests. We love the Holly Hotel. We always strived for perfection in every corner, with every antique plate and tea cup, with the fresh cut flowers on the tables, with buying the very best produce and meats and so much more. Nothing brought us greater joy than to welcome guests into our dining rooms knowing that we have given them the very best we have. It was never about being a big corporation. It was always personal. We wanted it that way.

We will continue doing everything we possibly can to bring the Holly Hotel back and reopen our doors to you.

Saying we are disappointed is an understatement.

George and Chrissy

Holly Hotel Receives $40,000 Grant

Fri, 21 Jul 2023 16:13:55 GMT

Originally posted on Advantage Oakland

Congratulations Holly Hotel Downtown Holly on receiving $40,000 Backing Historic Small Restaurants Grant 2023 , from American Express and National Trust for Historic Preservation —the only recipient in Michigan!

With a loyal following since 1891, Holly Hotel continues to restore its late Queen Anne Victorian-styled building since the 2021 fire.

See the progress at www.hollyhotel.com

Holly Hotel preps for interior restoration

Tue, 25 Apr 2023 14:58:30 GMT

Originally posted on ABC.12

HOLLY, Mich. (WJRT) - It's been nine months since a fire devastated historic Battle Alley in Downtown Holly.

It destroyed the antique mall, gutted Andy's place, and damaged neighboring buildings. The Holly Hotel lost part of its roof and, eventually, its west wall.

Work to restore the roof and wall began in January and is nearly complete.

Manager Brian McIsaac said it means they'll soon move onto indoor repairs.

After the fire, and others had to strip the water-damaged building down to its antique skeleton.

And finding replacement decor for the owners will be extremely involved.

"It's not gonna be any easy task. That's why we're all here: to help George and Chrissy [the owners] find these outlets and to find the exact wallpaper, or at least close enough to it."

Even now, they're deciding what can or can't be saved.

That kind of work means they may have to push back their June re-opening date.

"Realistically, looking into this, it probably won't be until the fall season of 2023, if that," McIsaac said.

But it also presents opportunities for changes and improvements, such as expanding the kitchen.

McIsaac's also thankful for the community's continued support. People have donated money, time, and even their own history for the hotel.

"Now we've got all sorts of people saying 'Oh, I've got china I can donate to the Holly Hotel. Whether it be from teacups, to plates, to bowls, to glassware. Whatever we can get, they're giving to us, and it's just been absolutely incredible," McIsaac said.

Holly Hotel Restoration Progress - March 15, 2023

Wed, 15 Mar 2023 17:31:38 GMT

June 23, 2022, and today March 15, 2023. We’ve made great progress! Thank you all for your continued support!

Holly Hotel Restoration Progress - March 6, 2023

Mon, 06 Mar 2023 18:34:21 GMT

View Mid Michigan Now Article:

https://midmichigannow.com/news/local/six-months-after-the-historic-holly-hotel-fire-the-hotel-and-businesses-still-recovering

HOLLY, MICH.---It has been ten months since a fire swept through downtown Holly, destroying the Historic Holly Hotel in the process.

Since that fire, repairing and restoring the building began almost immediately with it continuing even now.

Monday, workers from Swank Builders Inc. restored the roof on the hotel which was destroyed during the fire in June of last year.

One of the managers, Brian McIsaac tells Mid- Michigan Now's Chloe Godbold. Although they are still in the beginning stages of rebuilding, they're finally seeing progress.

McIsaac says, "as the months progressed, we've begin to see the progress of the demolition on the inside and rebuilding. It's brought a new light of hope to everybody here at the Holly Hotel and the community, which is great."

When Mid- Michigan Now's Chloe Godbold was last in the hotel back in December. Godbold says, the hotel looked unrecognizable, with the roof on part of the building gone.

Yet, fast forward to Monday. McIsaac says along with the roof being rebuilt, shingles are now on the hotel.

"We had the entire westward wall rebuilt from the ground up," says McIsaac. "That includes the basement, the first floor, second floor and third floor to the attic."

McIsaac says throughout this process, support from the community has been overwhelming.

"We had a lot people reach out, see if they can help donate anything," says McIsaac. "Antique wise or donating any hands to help. It's been a really nice good feeling that the community's had open arms for us."

From devastation to hope, says Nick Klempp, The Director of Holly's Downtown Development Authority (DDA).

"It was devastating for the community. If you were down here, you saw people crying and upset. We're such a tight knit community," says Klempp. "Business wise, places like the hotel, Andy's place, Moose Lodge, antique store and Creative Fashions. They drive our downtown and our small businesses, so it's affected our small businesses here in town. To be able to see that rebuilding and reopening starting to take place is awesome! People are commenting and talking about how they are excited about each of them opening up."

McIsaac says they are working as quickly as possible to get the hotel back up and running so that it can be open to the public soon.

He says they are expecting it to be back open June 21st, which is the anniversary of the Holly Hotel Fire.

Holly Hotel Restoration Progress - March 1, 2023

Wed, 01 Mar 2023 18:42:22 GMT

REBUILD UPDATE: Shingles come today. We can feel the momentum now! Stay tuned!

Holly Hotel Restoration Progress - February 17, 2023

Mon, 27 Feb 2023 15:13:22 GMT

Lots of progress this week!

Chicken Strudel

Sun, 08 Jan 2023 00:28:29 GMT

RECIPE and METHOD, HOLLY HOTEL CHICKEN STRUDEL HOLLANDAISE

Perhaps the most popular dinner entrée at the Holly Hotel is our Chicken Strudel. Appearing on our opening dinner menu in October 1979, Chicken Strudel has constantly remained on our menu and is virtually unchanged.

This is an easy recipe. Creamy Boursin cheese, roasted chicken and broccoli florets blend well together and produce a delightful and flavorful entrée. Always presents well on a plate!

Prep time is 25 minutes. Yield is six strudels.

Preheat oven to 350 degrees. Lightly grease small sheet pan.

6 cups cooked chicken, shredded

10 ounces Boursin Cheese or herbed cream cheese (see below)

12 sheets good quality phyllo pastry

1-2 heads fresh broccoli, florets only

½ tsp fresh or dried thyme

½ tsp salt

½ tsp pepper

½ cup melted butter

3 eggs separated

1 tbl Dijon mustard

1 tbl lemon juice

1 tsp hot sauce or pinch of cayenne pepper

Bring to boil one quart of salted water. Add salt and broccoli florets. Return to boil for 5-8 minutes then remove from heat, strain and place broccoli on an ice bath to stop cooking. Set aside.
Shred the cooked chicken into small irregular pieces. You can use any chicken you have on hand (deli chicken works well.) Deboned and skin discarded.
In a large bowl, hand mix the chicken, boursin cheese, thyme, salt and pepper. When well mixed, add broccoli florets and mix carefully to coat. You do not want the broccoli to fall apart in your mix.
On a clean surface lay out two sheets of phyllo. With a pastry brush, lightly coat the top sheet with the melted butter, covering all of the sheet.
On the short side facing you, add four heaping tablespoons of the chicken and broccoli mix to the center of one end. Carefully fold the phyllo over the mixture twice.
Fold in the sides of phyllo and continue to roll until sealed.
Brush your completed strudel with butter or egg white wash. Place on greased sheet tray and bake immediately or cover and refrigerate until ready to bake.
Place the strudels in a preheated 350 degree oven, evenly spaced. Brush the tops with the egg white wash or a blend of olive oil and butter. Bake for 10-15 minutes or until phyllo begins to brown on the center and slightly darker brown on the edges. Serve immediately.

Holly Hotel Restoration Progress - January 3, 2023

Tue, 03 Jan 2023 19:22:04 GMT

New Year New Beginnings At The Holly Hotel

Renovations are underway at the Holly Hotel!

Six months after the historic Holly Hotel fire, the hotel and businesses still recovering

Thu, 29 Dec 2022 16:29:54 GMT

View Mid-Michigan Now Article

https://midmichigannow.com/news/local/six-months-after-the-historic-holly-hotel-fire-the-hotel-and-businesses-still-recovering

Own a piece of the Holly Hotel

Mon, 19 Dec 2022 16:43:46 GMT

*LIMITED QUANTITIES**

Click Here to Order

Holly Hotel, West Wall Salvage Brick, 1891 - OWN A PIECE OF THE HOLLY HOTEL.

PLEASE NOTE! This is the LAST GROUP of bricks before they are gone. Earlier Groups are SOLD OUT. THIS group includes shipping and packing and will begin to be priority mailed starting Monday, December 26.

THIS IS THE LAST GROUP! WHAT A PERFECT CHRISTMAS GIFT!

We are offering a 130-year-old brick from the Holly Hotel fire (2022) with COA letter signed by

George and Chrissy Kutlenios.

~Proprietors since 1978.

On June 21, 2022, the Holly Hotel became collateral damage from a fire that began in an adjacent building. The "Arcade" was a complete loss. Extraordinary and heroic efforts were evident as our firefighters saved the Historic Holly Hotel from being completely consumed by the fire. While the entire west wall of the Holly Hotel was destroyed, the remaining three sides of the building is standing and strong.

We were able to salvage a few intact structural bricks from the wall as souvenirs. The rest became rubble as the wall came down. Each brick has a brass plaque and letter of authenticity, personally signed by George and Chrissy Kutlenios.

8" x 3 3/4" x 2 1/2", it weighs over 4 1/2 pounds. In used vintage condition. "Vintage condition" means that the item is not brand-new, is weathered after 131 years and having survived three fires. Each brick is unique and will show signs of age, wear, use and history.

Each brick is $75.00 and includes packing and priority mail shipping. A portion of the proceeds will be dedicated to streetscape improvement surrounding the Holly Hotel.

The Holly Hotel is listed on the National Register of Historic places and Battle Alley is a federal and state-recognized historic district. As such we are dedicated to the preservation of the historic architecture of the Holly Hotel and hope all remaining structures and those being re-built on Battle Alley remain true to their original design.

George and Chrissy

A perfect Holiday gift or keepsake of this iconic building!

$75 each INCLUDES priority shipping.

Shipping begins Monday, December 26.

Click Here to Order

Holly Hotel Restoration Progress - November 21st, 2022

Mon, 21 Nov 2022 16:12:45 GMT

HOLLY HOTEL UPDATE - November 21st, 2022

Engineers and contractors and high hopes! Wish we would be putting up Christmas decorations instead of putting up walls to keep the snow out!

We are Thankful for all the kind emails and calls of encouragement. Wishing you all the Best for this Holiday Season!

Chrissy and George

Holly Hotel Restoration Progress - June 21, 2022

Tue, 21 Jun 2022 15:04:04 GMT

On June 21, 2022 a six alarm fire broke out in the heart of Holly's Historic District along the two block stretch known as Battle Alley. Seventeen Fire Departments from surrounding communities and Counties battled the fire from late afternoon of the 21st through the night and into the early dawn of the 22nd.