Where I Eat

Behind the Scenes

"@canecreekfarmnc Farmer’s Hybrid Pork Chops remind us that in North Carolina, beef is the other red meat!"
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"Have you made your brunch reservations for this weekend!?"
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"Chicken Cracklings, Turnip Bavarios, Boiled Peanuts, Cilantro."
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"We inoculated some white oak logs with shiitake spores about three years ago. We set them under a shady tree and basically forgot about them. Besides an occasional solitary mushroom, we never had much action, until last week. After all of the rain and warmer temperatures we harvested around five pounds! We are dehydrating them and using them in a Miso Soup with Collards and @ansonmills Sea Island Red Peas."
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"We couldn’t be happier with this hearty first course- Pan-seared Shrimp tossed in an Andouille Vinaigrette and served over @ansonmills Risotto with Pork Sauce and @mandolinfarm pea shoots."
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"Some beautiful Hakurei Turnips from @mandolinfarm going in our Chicken and Dumplings tonight!"
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From My Menu