Suggested Wine Pairing: House of Brown Chardonnay, Misfits and Mavens Pinot Noir, Cote de Roses Rosé. Alabama White Sauce, Smoked Ham Hock Collard Green.

TKC Fried Chicken

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

pommes frites, garden vegetables, compound butter

Remove the ribeye steak from the refrigerator and let it sit at room temperature for 30 minutes. Season both sides with salt and black pepper.

Prepare the Steak

Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, add the steak and sear for 4-5 minutes on each side for medium-rare, adjusting the time for desired doneness.

Cook the Steak

Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Rest the Steak

Peel and cut the russet potatoes into thin strips for fries.

Cut the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown, about 3-5 minutes. Remove and drain on paper towels. Season with salt.

Fry the Potatoes

Slice the zucchini, bell pepper, and carrot into bite-sized pieces.

Prepare the Vegetables

Heat olive oil in a skillet over medium heat. Add the vegetables and sauté for about 5-7 minutes until tender. Season with salt and black pepper to taste.

Sauté the Vegetables

In a bowl, combine softened butter, minced garlic, chopped parsley, lemon zest, and salt. Mix until well combined. Form into a log and refrigerate until firm.

Prepare the Compound Butter

Bone-in ribeye steak

Salt

Black pepper

Olive oil

Russet potatoes

Vegetable oil

Zucchini

Bell pepper

Carrot

Unsalted butter

Garlic

Fresh parsley, chopped

Lemon zest