Bitterlekker

Phony Negroni

Pimento Cheese, Chow Chow, Dry Ridge Farm Poached Eggs, Hollandaise - Add Cheshire Farms Confit Pork Belly

Fried Green Tomato Benedict*

Honey Buffalo, Pimento Cheese, B&B Pickles - Add Dry Ridge Farm Eggs

Joyce Farms Hot Fried Chicken Biscuit

Toasted Pecans, Local Honey Whipped Mascarpone, Torched Condensed Milk, Rum Soaked Cherries

Brown Butter Corn Bread French Toast

Cheshire Farms Pork Belly, Local Poached Eggs, Southern Hollandaise, Grit cakes

Southern Benedict*

Sourdough, Dry Ridge Custard Eggs, Black Trumpet Mushroom Duxelles, Roasted Red Peppers, Lee's Greens, Ricotta - Add Pork Belly

Egg Toast*

Pepper relish, J4 Beef Chorizo, Herbs - Add Eggs

NC Shrimp and Grits*

Strawberry Ice Cream, Preserves and Whipped Cream

Buttermilk Pancakes

Duck Confit, Sunny Side Local Farm Duck Egg, Fried Tortilla, Sovereign Red Mole, Cotija Cheese, Black Beans, Cilantro Lime Crema

Huevos Rancheros*

J4 Chuck Roast, Provolone, Pickled Fresno, Dry Ridge Custard Eggs

Breakfast Hoagie

Biscuit and Jam

Freshly baked milk bread rolls served with butter.

Milk bread rolls with butter

Innovative apple butter ice cream topped with a gluten-free crumble.

Apple butter ice cream with gluten free crumble

Flavored stuffing made with a blend of herbs.

Herb Stuffing

Succulent shrimp pickled with a blend of spices.

Pickled shrimp

Delicious cornbread served with a sweet sorghum butter.

Cornbread with sorghum butter

Classic pumpkin pie, a staple for Thanksgiving.

Pumpkin pie

Succulent turkey from Joyce Farms, perfectly roasted.

Joyce Farms turkey

Delicious ham glazed with Cheshire Farms Honey.

Cheshire Farms Honey glazed ham

A classic green bean casserole baked to perfection.

Green bean casserole

Deviled eggs

A warm and comforting soup made with butternut squash.

Butternut squash soup

Roasted brussel sprouts drizzled with balsamic vinegar.

Brussel sprouts with balsamic vinegar

Chill a cocktail glass by placing it in the freezer or filling it with ice water.

Prepare the Glass

In a cocktail shaker, combine the aperitif wine, Campari, Angostura bitters, and fresh orange juice. Fill the shaker with ice cubes.

Mix the Ingredients

Shake the cocktail shaker vigorously for about 15-20 seconds until the mixture is well chilled.

Shake Well

Remove the ice from the chilled glass and strain the cocktail mixture into the glass.

Strain and Serve

Garnish with an orange slice on the rim of the glass.

Garnish

Aperitif Wine

Campari

Angostura Bitters

Fresh Orange Juice

Ice Cubes

Orange Slice

Fill a rocks glass with ice to chill while you prepare the cocktail.

In a mixing glass, combine the Campari, sweet vermouth, dry gin, and Aperol. Fill the mixing glass with ice.

Stir the mixture for about 20-30 seconds until well chilled.

Stir the Cocktail

Remove the ice from the rocks glass and strain the cocktail into the glass.

Express the oils from the orange peel over the drink and place the peel in the glass as garnish.

Sweet Vermouth

Dry Gin

Aperol

Orange Peel

Slice the green tomatoes into 1/4 inch thick slices. Set up a breading station with three bowls: one with flour, one with buttermilk, and one with cornmeal mixed with salt and pepper. Dip each tomato slice first in flour, then in buttermilk, and finally in cornmeal. Heat vegetable oil in a skillet over medium heat and fry the tomato slices until golden brown on both sides. Drain on paper towels.

Prepare the Fried Green Tomatoes

In a bowl, combine shredded cheddar cheese, softened cream cheese, diced pimentos, mayonnaise, garlic powder, and salt. Mix until smooth and creamy. Refrigerate until ready to use.

Make the Pimento Cheese

In a saucepan, combine chopped green tomatoes, onions, bell peppers, vinegar, sugar, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes. Allow to cool and store in the refrigerator.

Prepare the Chow Chow

In a heatproof bowl, whisk together egg yolks and lemon juice. Place the bowl over simmering water and whisk continuously until the mixture thickens. Slowly drizzle in melted butter while whisking until fully combined. Season with salt.

Make the Hollandaise Sauce

Salt the pork belly and let it rest for an hour. Place it in a baking dish, add herbs, cover with foil, and cook at a low temperature (200°F) for 6-8 hours until tender. Allow to cool, then slice.

Prepare the Confit Pork Belly (optional)

Bring water to a simmer in a saucepan. Add vinegar. Crack each egg into a small bowl, then gently slide into the simmering water. Cook for 3-4 minutes until whites are set. Remove with a slotted spoon.

Poach the Eggs

On a plate, stack a fried green tomato slice, a dollop of pimento cheese, a poached egg, a spoonful of chow chow, and drizzle with hollandaise sauce. Optionally, add a slice of confit pork belly on top. Serve immediately.

Assemble the Benedict

Green tomatoes

Cornmeal

All-purpose flour

Buttermilk

Salt

Black pepper

Vegetable oil

Sharp cheddar cheese, shredded

Cream cheese, softened

Pimentos, diced

Mayonnaise

Garlic powder

Chopped green tomatoes

Chopped onions

Chopped bell peppers

Vinegar

Sugar

Egg yolks

Lemon juice

Butter, melted

Pork belly

Herbs (thyme, rosemary)

Eggs

In a bowl, combine buttermilk and hot sauce. Add chicken thighs and marinate for at least 2 hours or overnight in the refrigerator.

Marinate the Chicken

In a separate bowl, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Remove chicken from the marinade and coat thoroughly in the flour mixture.

Coat the Chicken

Heat oil in a deep skillet over medium-high heat. Fry the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Transfer to paper towels to drain.

Fry the Chicken

In a saucepan, combine hot sauce, honey, and butter. Heat over low heat until the butter melts and the mixture is well combined.

Combine Ingredients

In a bowl, combine shredded cheddar cheese, cream cheese, mayonnaise, pimentos, garlic powder, onion powder, salt, and black pepper. Mix well until smooth.

Mix Ingredients

In a large bowl, mix flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined.

Prepare Biscuit Dough

Preheat the oven to 425°F (220°C). Turn the dough onto a floured surface, knead gently, and roll out to about 1-inch thickness. Cut into circles and place on a baking sheet. Bake for 10-12 minutes or until golden.

Bake Biscuits

In a jar, combine sliced cucumbers, vinegar, sugar, salt, and spices. Let sit for at least 1 hour before serving.

Pickle the Cucumbers

Split a biscuit in half, layer with pimento cheese, add the fried chicken, drizzle with honey buffalo sauce, and top with B&B pickles. Optionally, add a fried egg on top.

Build Your Biscuit

chicken thighs, boneless and skinless

buttermilk

all-purpose flour

cornstarch

hot sauce

paprika

garlic powder

onion powder

salt

black pepper

oil for frying

honey

butter

sharp cheddar cheese, shredded

cream cheese, softened

mayonnaise

pimentos, drained and chopped

baking powder

butter, cold and cubed

milk

cucumber, sliced

white vinegar

sugar

spices (dill, mustard seed, etc.)

eggs

In a bowl, soak the cherries in rum for at least 30 minutes to infuse the flavor.

Prepare the Rum-Soaked Cherries

In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.

Make the Brown Butter

In a mixing bowl, whisk together eggs, milk, vanilla extract, cinnamon, and a pinch of salt. Stir in the brown butter until well combined.

Prepare the French Toast Mixture

In a dry skillet over medium heat, toast the pecans until fragrant, about 5-7 minutes. Set aside.

Toast the Pecans

In a bowl, combine mascarpone cheese and honey. Mix until smooth and fluffy.

Whip the Mascarpone

Heat a non-stick skillet over medium heat. Dip each slice of cornbread in the egg mixture, allowing it to soak briefly, then place in the skillet. Cook for 3-4 minutes on each side or until golden brown.

Cook the French Toast

In a small saucepan, heat the condensed milk over low heat until warm. Use a kitchen torch to lightly caramelize the top for a torched effect.

Torch the Condensed Milk

Plate the French toast slices, top with whipped mascarpone, sprinkle with toasted pecans, drizzle with torched condensed milk, and finish with rum-soaked cherries.

Assemble and Serve

Cornbread

Unsalted butter

Milk

Vanilla extract

Cinnamon

Pecans

Local honey

Mascarpone cheese

Condensed milk

Cherries (dried or fresh)

In a pot, bring the water to a boil. Add salt and slowly stir in the grits. Reduce heat and simmer for about 20-25 minutes until thickened. Stir in butter, then pour into a greased baking dish. Let cool and set, then cut into squares.

Prepare the Grit Cakes

In a skillet over medium heat, cook the pork belly until crispy and browned on both sides. Remove and let drain on paper towels.

Cook the Pork Belly

In a pot of gently simmering water, crack the eggs into individual bowls. Carefully slide the eggs into the water and poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

In a bowl, whisk together egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk until it thickens. Slowly drizzle in melted butter while whisking continuously. Add cayenne pepper, paprika, and season to taste.

Place a grit cake on each plate, top with crispy pork belly, and carefully place a poached egg on top. Drizzle with Southern Hollandaise sauce and garnish with fresh chives.

Assemble the Dish

Cheshire Farms Pork Belly

Grits

Water

Butter

Egg Yolks

Lemon Juice

Cayenne Pepper

Olive Oil

Paprika

Fresh Chives

Finely chop the Black Trumpet Mushrooms and sauté them in a skillet over medium heat until they release their moisture and become tender, about 5-7 minutes. Set aside.

Prepare the Duxelles

If using pork belly, cook it in a skillet over medium heat until crispy and golden brown, about 8-10 minutes. Remove from heat and slice into pieces.

Cook the Pork Belly (Optional)

In a bowl, whisk the Dry Ridge Custard Eggs. Pour into a non-stick skillet over low heat, stirring gently until just set. Remove from heat.

Cook the Eggs

Toast the slices of sourdough bread until golden brown and crispy.

Bitterlekker

Phony Negroni

Fried Green Tomato Benedict*

Joyce Farms Hot Fried Chicken Biscuit

Brown Butter Corn Bread French Toast

Southern Benedict*

Egg Toast*

Nc Shrimp And Grits*

Buttermilk Pancakes

Huevos Rancheros*

Breakfast Hoagie

Biscuit And Jam

Milk Bread Rolls With Butter

Apple Butter Ice Cream With Gluten Free Crumble

Herb Stuffing

Pickled Shrimp

Cornbread With Sorghum Butter

Pumpkin Pie

Joyce Farms Turkey

Cheshire Farms Honey Glazed Ham

Green Bean Casserole

Deviled Eggs

Butternut Squash Soup

Brussel Sprouts With Balsamic Vinegar