Cognac Bar

A modern twist on classic Southern dishes

Authentically American Southern Comfort Food

Authentically American Southern Comfort Food with a Modern Twist

Forty Acres

Forty Unsweetened Tea

Forty Sweet Tea

Homemade Strawberry Lemonade

Coke Products

Homemade Lemonade

Cauliflower Steak Platter

SoulPossible Nuggets

Vegan Gumbo

Choice of wild mushroom or mixed vegetables

Vegan Soul Grits

Turkey Leg

Buffalo cauliflower, black-eyed peas, fried okra, lettuce, tomato, cucumber

Vegan Wrap

Pound For Pound Cake

Vegan chicken, smokey BBQ glaze, onion, pickles

SoulPossible Chx Sandwich

Vegan burger, smokey BBQ glaze, onion, pickles

SoulPossible Burger

Bread Pudding

Peach Cobbler Soul Roll

Hush Puppies

Pecan Pie

Fried Cauliflower

Loaded Brisket Fries

Double-brined wings tossed in one of our signature sauces

Forty Acres Wings

Select from the premium cognacs available. Ensure to include a variety from VS to XO to provide a range of flavors and complexities.

Choose Your Cognacs

Arrange the selected cognacs on a dedicated table or bar area, ensuring they are accessible for tasting.

Display the Bottles

Set out the snifter glasses, one for each selected cognac, making sure they are clean and dry for optimal tasting.

Prepare the Glassware

Fill the water carafe with fresh water. This will be used to cleanse the palate between tastings.

Fill the Water Carafe

If desired, prepare a small bowl of ice cubes to chill the cognac slightly, though it's traditionally served neat.

Prepare Ice Cubes

Provide a tasting notebook for participants to jot down their impressions of each cognac.

Set Up Tasting Notebook

Cut the dark chocolate into small squares and arrange on a serving plate.

Prepare Dark Chocolate

Create an assortment of cheeses that pair well with cognac and place them on a platter.

Assemble Cheese Platter

Select a variety of dried fruits, such as apricots and figs, and place them in a small bowl or on a platter.

Arrange Dried Fruits

Hennessy VS Cognac

Rémy Martin VSOP Cognac

Courvoisier XO Cognac

Camus VS Cognac

Martell Cordon Bleu Cognac

Snifter Glasses

Water Carafe

Ice Cubes

Tasting Notebook

Dark Chocolate

Cheese Platter

Dried Fruits

In a large bowl, combine the chicken thighs and buttermilk. Make sure the chicken is fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In another bowl, mix together the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper until well combined.

Prepare the Coating

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

Heat the Oil

Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece in the flour mixture, making sure to coat thoroughly.

Coat the Chicken

Carefully place the coated chicken thighs in the hot oil, ensuring not to overcrowd the pan. Fry for about 8-10 minutes per side, or until the internal temperature reaches 165°F (75°C) and the coating is golden brown.

Fry the Chicken

Once cooked, remove the chicken from the skillet and drain on paper towels to remove excess oil. Serve hot.

Drain and Serve

In a large pot, add collard greens and cover with water. Bring to a boil, then reduce heat and simmer for about 30 minutes until tender. Season with salt and pepper to taste.

Cook Collard Greens

Follow the instructions on the cornbread mix box. Typically, mix the cornbread mix with water or milk, pour into a greased baking dish, and bake as directed.

Prepare Cornbread

Once the cornbread is baked, drizzle honey over warm slices before serving.

Serve with Honey

Chicken thighs

Buttermilk

All-purpose flour

Cornmeal

Paprika

Garlic powder

Onion powder

Salt

Black pepper

Cooking oil

Collard greens

Cornbread mix

Honey

In a large skillet, heat olive oil over medium heat. Season the pork shoulder with salt, black pepper, and cayenne pepper. Sear the pork on all sides until browned, about 4-5 minutes per side.

Prepare the Pork

Once the pork is seared, remove it from the skillet. In the same skillet, add diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

Cook the Aromatics

Return the pork to the skillet and add chicken broth, apple cider vinegar, brown sugar, and smoked paprika. Stir to combine all ingredients.

Combine Ingredients

Cover the skillet and reduce the heat to low. Let the mixture simmer for 3-4 hours until the pork is tender and easily shredded with a fork.

Slow Cook the Pork

Once the pork is cooked, remove it and set aside. Mix cornstarch with water in a small bowl until smooth, then stir it into the cooking liquid. Increase the heat and cook until the sauce thickens, about 5-7 minutes.

Thicken the Sauce

Shred the pork with two forks and return it to the skillet with the sauce. Stir until well combined.

Shred the Pork

In a large pot, combine water, smoked turkey leg, sliced onion, minced garlic, red pepper flakes, salt, and black pepper. Bring to a boil over high heat.

Prepare the Collard Greens

Once boiling, add the chopped collard greens. Reduce heat to medium-low, cover, and let simmer for about 45 minutes until the greens are tender and flavorful.

Cook the Greens

After cooking, remove the smoked turkey leg from the pot. Let it cool slightly, then shred the meat and return it to the collard greens.

Remove the Turkey

Pork shoulder

Olive oil

Onion, diced

Garlic, minced

Chicken broth

Apple cider vinegar

Brown sugar

Smoked paprika

Cayenne pepper

Cornstarch

Water

Collard greens, chopped

Smoked turkey leg

Onion, sliced

Red pepper flakes

Start by bringing 4 cups of water to a rolling boil in a kettle.

Boil Water

Once the water is boiling, remove it from heat and add 4 tablespoons of black tea leaves. Allow the tea to steep for 5-7 minutes, depending on your desired strength.

Steep Tea Leaves

After steeping, strain the tea leaves using a fine mesh strainer into a large pitcher or bowl.

Strain the Tea

Add 1 cup of fresh mint leaves to the strained tea. Stir gently to combine.

Add Mint

Slice the lemon and add the whole lemon slices to the tea for a refreshing citrus flavor.

Incorporate Lemon

Stir in 1 tablespoon of grated ginger to add a spicy kick to the tea.

Mix in Ginger

Add 1 whole cinnamon stick to the mixture for a warm, aromatic flavor.

Infuse with Cinnamon

You can serve the tea warm, or refrigerate it for a couple of hours to chill before serving.

Chill or Serve Warm

Pour the tea into cups, garnish with additional mint leaves if desired, and enjoy your refreshing unsweetened tea!

Garnish and Enjoy

Black tea leaves

Boiling water

Fresh mint leaves

Lemon slices

Ginger, grated

Cinnamon stick

In a large pot, bring 4 cups of water to a boil over medium-high heat.

Once the water is boiling, remove it from heat and add the 8 black tea bags. Allow the tea to steep for about 10 minutes.

Steep Tea

After steeping, carefully remove the tea bags and discard them.

Remove Tea Bags

While the tea is still warm, stir in 1 cup of granulated sugar and 1 cup of brown sugar, mixing until fully dissolved.

Add Sugars

Stir in 1 cup of fresh mint leaves and 1 cup of lemon slices into the sweetened tea.

Add Mint and Lemon

Pour in 4 cups of cold water to dilute the tea mixture.

Add Cold Water

Let the sweet tea sit at room temperature for about 30 minutes, or until it cools down.

Chill

Fill each glass with ice cubes (about 1/4 cup per glass).

Prepare Glasses

Pour Tea

Garnish with additional mint leaves and lemon slices as desired.

Garnish

Serve immediately and enjoy your refreshing Forty Sweet Tea!

Serve

Black tea bags

Granulated sugar

Cold water

Ice cubes

Additional mint leaves

Additional lemon slices

Wash the fresh strawberries under cold running water. Remove the stems and hulls, then cut them into halves or quarters for easier blending.

Prepare the Strawberries

In a blender, add the prepared strawberries and blend until smooth. You can add a little water if needed to help the blending process.

Make Strawberry Puree

In a large pitcher, combine the strawberry puree, fresh lemon juice, and granulated sugar. Stir well until the sugar is completely dissolved.

Gradually add the 4 cups of water to the pitcher, stirring continuously. Adjust the sweetness by adding more sugar or water to your preference.

Add Water

Refrigerate the strawberry lemonade for at least 30 minutes to chill. Serve over ice and garnish with lemon slices and fresh mint leaves if desired.

Chill and Serve

Fresh strawberries

Fresh lemon juice

Ensure all Coke products are chilled before serving. Place them in the refrigerator for at least 2 hours.

Chill the Beverages

Select appropriate glasses and fill each glass with ice cubes (about 1 cup each).

Pour each of the chilled Coke products into the prepared glasses over the ice. Use approximately 200 ml of each beverage per glass.

Pour the Drinks

Add a slice of lemon and a few mint leaves to each glass for garnish. Adjust lemon and mint quantities to taste.

Coca-Cola

Diet Coke

Coca-Cola Zero Sugar

Sprite

Fanta Orange

Mint leaves

Roll the lemons on a countertop to soften them, then cut them in half and juice them using a citrus juicer or by hand. You should have about 1 cup of lemon juice.

Juicing the Lemons

In a pitcher, combine 1 cup of granulated sugar with 1 cup of hot water. Stir until the sugar is completely dissolved.