EAT’s grilled cheese lives up to its name and its served at both locations so you can indulge no matter what side of town you are on. Made with aged cheddar on thick sour dough bread and served with tomato soup, this classic favorite will not disappoint.

EAT’s Killer Grilled Cheese and Tomato Soup

Join and break bread with the community at this special pop-up dinner event.

Chef Nat’s Fried Chicken

All you can eat fried chicken with family style meal including all the sides.

Fried Chicken

Two piece chicken, fries, corn on the cob, and watermelon salad.

Picnic Box Dinner

Butter one side of each slice of sourdough bread. Place 4 oz of aged cheddar cheese between two slices of bread, buttered sides out.

Prepare the Sandwich

Heat a skillet over medium heat. Place the sandwich on the skillet and grill until golden brown, about 3-4 minutes per side. Remove from heat and let cool slightly before slicing.

Grill the Sandwich

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion is translucent.

Cook the Base

Stir in the canned diced tomatoes, vegetable broth, salt, and black pepper. Bring to a simmer and cook for 15-20 minutes.

Add Tomatoes and Broth

Use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.

Blend the Soup

Stir in the heavy cream and fresh basil. Cook for an additional 5 minutes, then adjust seasoning to taste.

Finish the Soup

thick sourdough bread

aged cheddar cheese

unsalted butter

canned diced tomatoes

vegetable broth

onion, chopped

garlic, minced

olive oil

salt

black pepper

fresh basil, chopped

heavy cream

In a large bowl, mix together buttermilk, hot sauce, garlic powder, onion powder, salt, and black pepper. Submerge the whole chicken in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.

Prepare the Marinade

In a separate bowl, combine flour, cornstarch, paprika, cayenne pepper, salt, and black pepper. Mix well.

Prepare the Breading

Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge the chicken in the flour mixture, ensuring it’s well-coated. Shake off any excess flour.

Coat the Chicken

In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the coated chicken to the hot oil. Fry in batches, making sure not to overcrowd the pan. Cook for about 15 minutes per side or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Fry the Chicken

Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil. Serve hot.

Drain and Serve

whole chicken

buttermilk

hot sauce

garlic powder

onion powder

all-purpose flour

cornstarch

paprika

cayenne pepper

vegetable oil

In a large bowl, combine buttermilk, hot sauce, salt, black pepper, garlic powder, and onion powder. Add the chicken pieces and ensure they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best flavor.

In a separate large bowl, mix the flour, cornstarch, paprika, salt, black pepper, and cayenne pepper. This will be the breading for the chicken.

Heat the vegetable oil in a large, deep skillet or fryer over medium-high heat until it reaches 350°F (175°C).

Remove the chicken from the marinade, letting excess liquid drip off. Dredge each piece in the flour mixture, ensuring it is well coated.

Carefully place the coated chicken pieces in the hot oil, working in batches if necessary. Fry for about 12-15 minutes, or until golden brown and cooked through, with an internal temperature of 165°F (74°C).

Remove the fried chicken from the oil and place on a wire rack or paper towels to drain excess oil.

Serve the fried chicken hot with your choice of sides such as mashed potatoes, gravy, coleslaw, and biscuits.

whole chicken, cut into pieces

mashed potatoes

gravy

coleslaw

biscuit dough

Preheat the oven to 400°F (200°C). In a bowl, mix olive oil, salt, black pepper, garlic powder, and paprika. Rub this mixture all over the chicken pieces.

Prepare the Chicken

Place the chicken on a baking sheet and bake for about 35-40 minutes or until fully cooked and crispy.

Bake the Chicken

Cut the potatoes into fries. Toss them in a bowl with olive oil, salt, and black pepper.

Prep the Potatoes

Spread the fries on a baking sheet and bake in the oven (alongside the chicken) for about 25-30 minutes until golden and crispy.

Bake the Fries

Boil the corn in salted water for about 5-7 minutes until tender. Drain and spread butter on top with a sprinkle of salt.

Cook the Corn

In a large bowl, combine watermelon cubes, feta cheese, and chopped mint leaves. Drizzle with balsamic glaze and toss gently.

Make the Salad

Plate the baked chicken, crispy fries, corn on the cob, and watermelon salad together for a delightful picnic box dinner.

Eat’s Killer Grilled Cheese And Tomato Soup

Chef Nat’s Fried Chicken

Fried Chicken

Picnic Box Dinner