A hearty sandwich featuring crispy fried green tomatoes and creamy pimento cheese.

Fried Green Tomato Po Boy with Pimento Cheese

A flavorful stew with chicken, sausage, and a blend of spices.

Chicken and Sausage Gumbo

Chicken & Sausage Gumbo, Collards, Buttermilk Cornbread

GUMBO DINNER

Fresh catfish coated in cornmeal and fried to perfection.

Cornmeal Fried North Carolina Catfish

A classic southern appetizer inspired by family recipes.

Jennie Ruth’s Deviled Eggs

A traditional southern snack, perfect for sharing.

Boiled Peanuts

Charleston Red Rice, Collards, Thunder Sauce

FRIED CHESHIRE PORK CHOPS

Pimento Cheese, Bibb lettuce, Dukes, Leidenheimer French Bread

FRIED GREEN TOMATO PO BOY

CORNMEAL FRIED CAROLINA CLASSIC CATFISH

Palmetto Chicken, Andouille Sausage, Okra, White Rice

CHICKEN GUMBO

Cpt. Harry’s Carolina Shrimp, Andouille Sausage, Creole Tomatoes, Marsh Hen Mills Grits

SHRIMP & GRITS

Manchester Farm Quail, Smashed Potatoes, “Street” Corn on the Cob

BUTTERMILK FRIED SC QUAIL

Keegan Filion Pork, Smashed Potatoes, Butterbeans, Sweet Pepper Relish

BRAISED PORK BELLY

CRISPY BRUSSEL SPROUTS

PIMENTO CHEESE SANDWICH

GARDEN SALAD

Boneless Chicken Breast, Bibb, Buttermilk, Normandy Farms Brioche Roll

BUTTERMILK FRIED CHICKEN SANDWICH

BEET SALAD

CHICKEN LIVER MOUSSE

Atlantic Shrimp, Kurios Farms Bibb & Tomato, Dukes, Leidenheimer French Bread

CORNMEAL FRIED SHRIMP PO BOY

BUTTERMILK FRIED SHRIMP PLATE

FRIED GREEN TOMATOES

SHRIMP DIP

Anson Mills Carolina Gold Rice with Butterbeans

PAN ROAST CAROLINA MOUNTAIN TROUT

Slice the French bread or hoagie rolls lengthwise. Spread a generous amount of pimento cheese on one side. Layer with fried green tomatoes, lettuce, and slices of fresh tomato. Top with the other side of the bread.

Assemble the Po Boy

French bread or hoagie rolls

lettuce

tomato

In a large pot, heat the vegetable oil over medium heat. Add equal parts flour and stir continuously for about 20-30 minutes until the roux turns a dark brown color.

Prepare the Roux

Once the roux is ready, add the chopped onion, green bell pepper, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Add the sliced Andouille sausage and chicken thighs to the pot. Stir in the Cajun seasoning, salt, black pepper, and bay leaves.

Add Meats and Spices

Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat and let it simmer for about 45 minutes, stirring occasionally.

Simmer the Gumbo

Stir in the sliced okra and simmer for an additional 10-15 minutes.

Add Okra

Remove bay leaves, serve the gumbo over cooked rice, and garnish with chopped green onions.

Serve

Chicken thighs, boneless and skinless

Andouille sausage, sliced

Onion, chopped

Green bell pepper, chopped

Celery, chopped

Garlic, minced

Chicken broth

Diced tomatoes, canned

Okra, sliced

Bay leaves

Cajun seasoning

Salt

Black pepper

Vegetable oil

Green onions, chopped (for garnish)

Rice, cooked (for serving)

In a large pot, heat vegetable oil over medium-high heat. Add the chicken thighs and sausage. Cook until browned, about 5-7 minutes. Remove from pot and set aside.

Prepare the Chicken and Sausage

In the same pot, add onion, green bell pepper, celery, and garlic. Sauté until the vegetables are soft, about 5 minutes.

Add the diced tomatoes, chicken broth, okra, bay leaves, Cajun seasoning, salt, and pepper to the pot. Stir well.

Combine Ingredients

Return the chicken and sausage to the pot. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, stirring occasionally.

Simmer

Remove bay leaves before serving. Garnish with chopped green onions.

In a large skillet, heat olive oil over medium heat. Add diced onion and garlic. Sauté until onions are translucent.

Sauté Onions and Garlic

Add chopped collard greens and chicken broth to skillet. Cook until greens are tender, about 15-20 minutes. Season with salt and pepper to taste.

Cook the Collards

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

Mix Dry Ingredients

In another bowl, whisk together buttermilk, eggs, and melted butter.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into a greased baking dish and bake at 400°F (200°C) for 20-25 minutes or until golden brown.

Combine and Bake

Smoked sausage, sliced

Onion, diced

Green bell pepper, diced

Celery, diced

Okra, sliced (fresh or frozen)

Collard greens, chopped

Olive oil

Cornmeal

All-purpose flour

Sugar

Baking powder

Baking soda

Buttermilk

Eggs

Butter, melted

Rinse the catfish fillets under cold water and pat them dry with paper towels.

Prepare the Catfish

Place the catfish fillets in a bowl and pour the buttermilk over them. Let them marinate for at least 30 minutes.

Marinate in Buttermilk

In a shallow dish, mix together the cornmeal, flour, salt, black pepper, and cayenne pepper.

Mix the Coating

In a large skillet, heat the vegetable oil over medium-high heat until hot.

Heat the Oil

Remove the catfish from the buttermilk, allowing the excess to drip off. Dredge the fillets in the cornmeal mixture, ensuring they are fully coated. Carefully place the fillets in the hot oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through.

Coat and Fry the Catfish

Remove the fried catfish from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite sides.

Drain and Serve

Catfish fillets

Cayenne pepper

Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove from heat. Let sit for 12 minutes.

Boil the Eggs

After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and slice them in half lengthwise.

Cool and Peel

Remove the yolks from the egg halves and place them in a mixing bowl. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks. Mash the mixture until smooth and well combined.

Prepare the Filling

Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle paprika and garnish with chives or parsley.

Fill the Egg Whites

Arrange the deviled eggs on a platter and serve immediately or refrigerate until ready to serve.

Large eggs

Mayonnaise

Dijon mustard

White vinegar

Paprika

Chives or parsley (for garnish)

Rinse the raw peanuts under cold water to remove any dirt or debris.

Prepare the Peanuts

In a large pot, combine the rinsed peanuts, water, and salt. Bring to a boil over high heat.

Boil the Peanuts

Once boiling, reduce the heat to low and cover the pot. Let the peanuts simmer for about 2 to 3 hours, or until they reach your desired tenderness.

Check the peanuts for doneness. If you prefer a spicier flavor, you can add optional spices at this point.

Taste and Adjust Seasoning

Once the peanuts are cooked to your liking, drain them and let them cool slightly before serving. Enjoy warm or at room temperature!

Raw peanuts in the shell

Water

Optional spices (such as cayenne pepper or garlic powder)

Season the pork chops with salt, black pepper, and garlic powder. Dip each chop in buttermilk, then dredge in flour, shaking off excess.

Prepare the Pork Chops

In a large skillet, heat vegetable oil over medium-high heat. Fry the pork chops until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Fry the Pork Chops

In a large saucepan, heat olive oil over medium heat. Add onion and green bell pepper, sauté until soft. Add garlic and cook for another minute.

Stir in rice, diced tomatoes, chicken broth, paprika, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until rice is tender.

Cook the Rice

In a pot, heat olive oil over medium heat. Add onion and garlic, sauté until soft. Add collard greens and chicken broth. Simmer until the collards are tender, about 30 minutes. Season with salt and pepper.

Sauté the Collards

In a small bowl, whisk together hot sauce, honey, minced garlic, and lime juice until well combined.

Mix the Thunder Sauce

Cheshire pork chops

Garlic powder

Long-grain white rice

Diced tomatoes

Hot sauce

Honey

Lime juice

Slice the green tomatoes into 1/4 inch thick slices. In three separate bowls, place the flour in the first, the buttermilk in the second, and the cornmeal mixed with salt and pepper in the third. Dip each tomato slice first in the flour, then in the buttermilk, and finally in the cornmeal mixture.

Prepare the Fried Green Tomatoes

In a skillet, heat the cooking oil over medium heat. Fry the coated tomato slices in batches until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.

Fry the Tomatoes

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

Make the Pimento Cheese

Slice the Leidenheimer French bread lengthwise. Spread a generous amount of pimento cheese on the bottom half, add the fried green tomatoes, and top with Bibb lettuce leaves. Close the sandwich and serve immediately.

green tomatoes

all-purpose flour

cornmeal

buttermilk

salt

black pepper

cooking oil

Rinse the catfish fillets under cold water and pat dry with paper towels.

In a bowl, soak the fillets in buttermilk for at least 30 minutes to tenderize and flavor the fish.

Marinate

In a shallow dish, combine cornmeal, flour, salt, black pepper, cayenne pepper, and garlic powder.

Prepare the Coating

Remove each fillet from the buttermilk, allowing excess to drip off, and dredge in the cornmeal mixture until well coated.

Coat the Fish

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

Carefully add the coated catfish fillets to the hot oil, cooking for about 4-5 minutes on each side or until golden brown and crispy.

Fry the Fish

Remove the fried catfish from the oil and place on paper towels to drain excess oil.

Drain

catfish fillets

cayenne pepper

garlic powder

oil for frying

In a large pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.

Prepare the Base

Stir in the chicken pieces and Andouille sausage. Cook until the chicken is browned, about 5-7 minutes.

Add Chicken and Sausage

Add the minced garlic and sliced okra to the pot. Stir and cook for another 3 minutes.

Add Garlic and Okra

Add the canned diced tomatoes, chicken broth, Cajun seasoning, bay leaves, salt, and black pepper. Bring to a boil.

Fried Green Tomato Po Boy With Pimento Cheese

Chicken And Sausage Gumbo

Gumbo Dinner

Cornmeal Fried North Carolina Catfish

Jennie Ruth’s Deviled Eggs

Boiled Peanuts

Fried Cheshire Pork Chops

Fried Green Tomato Po Boy

Cornmeal Fried Carolina Classic Catfish

Chicken Gumbo

Shrimp & Grits

Buttermilk Fried Sc Quail

Braised Pork Belly

Crispy Brussel Sprouts

Pimento Cheese Sandwich

Garden Salad

Buttermilk Fried Chicken Sandwich

Beet Salad

Chicken Liver Mousse

Cornmeal Fried Shrimp Po Boy

Buttermilk Fried Shrimp Plate

Fried Green Tomatoes

Shrimp Dip

Pan Roast Carolina Mountain Trout