Butter Milk Cheddar Biscuits

Braised baby limas, Swiss chard, hay-roasted Bordelaise

Angus Flat Iron Steak

Smoked pork belly, Carolina Gold BB, red cabbage slaw, jalapeno, corn bread hoe cakes.

Burnt ends

Caraway glaze, roasted fennel, purple potato, apple, buttermilk, dill (P, GF)

Salmon

Brussel’s Sprouts

Smoky pintos, green beans, chowchow butter

Half Pan-Roasted Joyce Farms Chicken

Short rib Stroganoff 'jk'

Smoked cauliflower, Carolina Gold 'dirty rice', grape jelly jus

Braised Pork Belly

Angus beef, sharp cheddar, young mustard greens, smoked onion ketchup, toasted brioche bun, roasted red potatoes.

Plum Burger

Lightly smoked beets, crumbled goat cheese, toasted sunflower seeds, green apple vinaigrette (V; w/o feta VG)

Golden Beet Salad

Vanilla bean, coconut panna cotta

2 gelato vanilla bean scoops

With black eyed peas, shishito Hoppin’ John, tomato glacée. (V)

Smoked Cauliflower

Chapel Hill Creamery Calvander, green onion (V)

Potato Croquette

Dark Chocolate Terrine

Baked Mac' N' Cheese

Fresh fried beignets, cinnamon sugar, Mexican sipping chocolate.

Beignets

Creamy stone-ground grits, bourbon, brown-butter, spec

Shrimp & Grits

Deviled Eggs

Malt vinegar, brown butter, green onion (V)

Smashed Potato

Vanilla bean, cream, bourbon, caramelized bananas, vanilla wafers

Banana pudding

Romaine hearts, green goddess dressing, spec, charred peas, beer battered Rocket Rabiola (boxcar: Handmade cheese)

Romaine Salad

Apple-Cherry Crumble

3 fresh shucked oysters, white mignonette

Oysters

Preheat the Oven

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Dry Ingredients

Cut the cold butter into small pieces and add it to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

Add Butter

Make a well in the center of the dry ingredients and pour in the buttermilk. Stir until just combined.

Combine Wet Ingredients

Gently fold in the grated cheddar cheese until evenly distributed.

Fold in Cheese

Turn the dough out onto a floured surface and pat it into a rectangle about 1 inch thick. Cut out biscuits using a biscuit cutter or a glass.

Shape Biscuits

Place the biscuits on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until golden brown.

Bake

Remove from the oven and let cool slightly before serving.

Cool

All-purpose flour

Baking powder

Baking soda

Salt

Unsalted butter

Buttermilk

Cheddar cheese, grated

Season the Angus flat iron steak with salt and black pepper on both sides. Heat olive oil in a skillet over medium-high heat. Sear the steak for about 4-5 minutes on each side until browned and cooked to your desired doneness. Let it rest for 5 minutes before slicing.

Prepare the Steak

In a pot, sauté the diced onion and minced garlic in olive oil until translucent. Add the baby limas, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the beans are tender. Season with salt and black pepper to taste.

Braised Baby Limas

In a skillet, heat olive oil and sauté minced garlic until fragrant. Add the chopped Swiss chard and cook until wilted, about 5-7 minutes. Season with salt and black pepper to taste.

Swiss Chard

In a saucepan, combine red wine, beef stock, diced shallots, thyme, and bay leaf. Simmer until reduced by half, about 20-25 minutes. Strain the sauce and season with salt and black pepper to taste.

Hay-Roasted Bordelaise

Slice the rested steak and serve it on a plate with braised baby limas and sautéed Swiss chard. Drizzle the hay-roasted Bordelaise sauce over the steak.

Serve

Red wine

Beef stock

Shallots, diced

Thyme, fresh

Bay leaf

Black pepper

Rub the pork belly with the BBQ rub and let it rest for at least 1 hour in the refrigerator.

Prepare the pork belly

Preheat your smoker to 225°F (107°C) and smoke the pork belly for about 6 hours, or until it reaches an internal temperature of 195°F (90°C).

Smoke the pork belly

Cut the smoked pork belly into 1-inch cubes and toss them in Carolina Gold BBQ sauce. Return them to the smoker for an additional hour.

Create burnt ends

In a large bowl, combine the shredded red cabbage, grated carrot, apple cider vinegar, mayonnaise, sugar, salt, and black pepper. Toss until well mixed.

Combine ingredients

Refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld.

Chill

In a bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.

Mix dry ingredients

In another bowl, mix milk, beaten egg, and melted butter.

Combine wet ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Heat a skillet over medium heat, pour batter to form small cakes, and cook until golden brown on both sides.

Combine and cook

Pork belly

BBQ rub (store-bought or homemade)

Carolina Gold BBQ sauce

Red cabbage, shredded

Carrot, grated

Apple cider vinegar

Mayonnaise

Sugar

Jalapeno peppers, sliced

Cornmeal

Milk

Egg, beaten

Butter, melted

In a small saucepan, combine caraway seeds, honey, salt, and black pepper. Heat over low heat until the mixture is warm and the honey is dissolved. Set aside.

Prepare the Caraway Glaze

Preheat the oven to 400°F (200°C). Slice the fennel bulb into wedges and cut the purple potatoes into quarters. Toss both in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.

Roast the Fennel and Potatoes

While the vegetables are roasting, heat a non-stick skillet over medium-high heat. Drizzle with olive oil. Season the salmon fillets with salt and pepper. Place the salmon skin-side down in the skillet and cook for about 4-5 minutes. Flip and cook on the other side for another 3-4 minutes, until cooked through. Brush with the caraway glaze during the last minute of cooking.

Cook the Salmon

Core and slice the apple thinly. In a bowl, mix the buttermilk with chopped fresh dill and a pinch of salt. Set aside.

Prepare the Apple and Buttermilk Sauce

On each plate, arrange roasted fennel and purple potatoes, top with the salmon fillet, and garnish with apple slices. Drizzle with the remaining caraway glaze and serve with the buttermilk sauce on the side.

Plate the Dish

Salmon fillets

Caraway seeds

Honey

Fennel bulb

Purple potatoes

Apple (preferably tart)

Fresh dill

Olive oil

In a small saucepan, combine the white vinegar, sliced shallots, and a pinch of salt. Bring to a simmer over medium heat, then remove from heat and let cool. Once cooled, transfer to a jar and refrigerate for at least 30 minutes.

Pickling the Shallots

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon, leaving the rendered fat in the skillet. Crumble the bacon and set aside.

Cooking the Bacon

Trim the ends of the Brussel's sprouts and cut them in half. Add the Brussel's sprouts to the skillet with the bacon fat. Drizzle with olive oil, and season with salt and pepper.

Preparing the Brussel's Sprouts

Sauté the Brussel's sprouts over medium heat for about 10-15 minutes, until they are golden brown and tender. Stir occasionally to ensure even cooking.

Sautéing the Brussel's Sprouts

Once the Brussel's sprouts are cooked, remove them from heat. Toss in the crumbled bacon and pickled shallots. Serve warm.

Combining and Serving

Brussel's sprouts

Bacon

Shallots

White vinegar

Pepper

Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels, then rub it with olive oil, smoked paprika, salt, and black pepper. Place it in a half sheet pan.

Prepare the Chicken

Roast the chicken in the preheated oven for approximately 60 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy. Baste the chicken with its juices halfway through.

Roast the Chicken

In a medium saucepan, combine the pinto beans with enough water to cover. Bring to a boil, then reduce heat and simmer for about 20 minutes or until tender. Drain and set aside.

Cook the Pinto Beans

In a skillet over medium heat, melt 2 tablespoons of unsalted butter. Add minced garlic and sauté for 1 minute. Add the green beans and sauté for about 5-7 minutes until they are tender but still crisp. Season with salt and pepper to taste.

Sauté Green Beans

In a small bowl, mix the chowchow with the remaining 2 tablespoons of softened butter and lemon juice until well combined.

Make Chowchow Butter

Once the chicken is done roasting, let it rest for 10 minutes. Serve with the smoky pinto beans, sautéed green beans, and a dollop of chowchow butter on top.

Joyce Farms Chicken

Olive Oil

Smoked Paprika

Black Pepper

Pinto Beans

Green Beans

Chowchow

Unsalted Butter

Garlic

Lemon Juice

Season the short ribs with salt and black pepper. In a large pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 5-7 minutes. Remove and set aside.

Prepare the Short Ribs

In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes. Add the sliced mushrooms and cook until tender, about 5 minutes.

Sauté Vegetables

Sprinkle the flour over the vegetable mixture and stir to combine. Slowly add the beef broth while stirring to avoid lumps. Bring to a simmer.

Make the Sauce

Return the short ribs to the pot. Cover and reduce heat to low. Let simmer for about 2 hours or until the ribs are tender.

Cook the Short Ribs

In a separate pot, cook the egg noodles according to package instructions. Drain and set aside.

Cook the Noodles

Once the short ribs are tender, remove them from the pot and shred the meat. Return the shredded meat to the sauce and stir in the sour cream. Adjust seasoning with salt and pepper.

Finish the Stroganoff

Serve the short rib stroganoff over the cooked egg noodles and garnish with chopped parsley.

Short ribs

Egg noodles

Mushrooms, sliced

Onion, chopped

Garlic, minced

Beef broth

Sour cream

Flour

Parsley, chopped

Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a criss-cross pattern. Season generously with salt and black pepper.

Prepare the Pork Belly

In a large oven-safe pot, heat olive oil over medium-high heat. Sear the pork belly skin-side down until crispy, about 5-7 minutes. Flip and sear the other side for an additional 5 minutes.

Sear the Pork Belly

Remove the pork belly and set aside. In the same pot, add chopped onion and minced garlic. Sauté until softened, about 3-4 minutes.

Add Aromatics

Add the bay leaves, thyme, and chicken stock to the pot. Return the pork belly to the pot, cover, and transfer to the oven. Braise for 2-3 hours until tender.

Braise the Pork Belly

While the pork is braising, smoke the cauliflower on a grill or in a smoker until tender, about 20-30 minutes.

Prepare Smoked Cauliflower

In a saucepan, combine Carolina Gold rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until water is absorbed.

Cook the Carolina Gold Rice

In a small saucepan, combine grape jelly with a splash of water over low heat until melted and smooth. Adjust seasoning as needed.

Make Grape Jelly Jus

Slice the braised pork belly and serve on a plate with smoked cauliflower and Carolina Gold 'dirty rice'. Drizzle with grape jelly jus.