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For the last ten years or so I have been a bit of a meat enthusiast. Not that I was ever opposed to meat, I have always enjoyed it but in these last few years I have looked at meat differently, I have spent a lot of time working with it and considering it and […]

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Lisa and I have just purchased a beautiful little farm house on 5 acres of land in Esmont. This is where we have decided to dig in and give small scale farming a go. It has been a long time dream of ours and frankly we just couldn’t wait anymore. I just hope we don’t […]

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Go in today and get a 50% coupon for our local breakfast menu, it is all you will ever want again. Local eggs, local stone ground grits, local toast and local bacon! 100% local (and sustainably raised) breakfasts everyday at 8am! Oh and the freshly Roasted Polyface chickens have just come out of the oven […]

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My Oakhill Farm visit yesterday was excellant. They raise heritage breeds, Tameworth Pigs, Devon Cows. I am a total convert, these where beautiful animals and a beautiful farm. We are offering our Whole Hog BBQ catering package all Summer. We wood smoke the whole pig and serve it with all the classic sides made from […]

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Jason and Ronal spent all morning cutting fresh vegetables into a tiny brunoise cut. Jason has used them to make his fresh gazpacho and it is now chilling for service. Last night we received the first batch of local asparagus from Randy’s Produce Farm to make the Spring favorite Shitake and Aspragus Soup. These things […]

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I worked all weekend to Barbecue a Tameworth Pig from Oakhill Farm. The meat was just pulled and shredded and is available as a sandwich at out Downtown location. Jason does a vinegar based sauce with a touch more tomato and sweet flavor than the traditional North Carolina style. Rev Soup BBQ may be the […]

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The Fish Taco, The Jumbo Lump Crab Cake Sandwhich and the Blackened Tilapia are all available today. That said, Jason got into the kitchen last night to slow roast a Polyface Beef Rib Roast. This morning it was shaved paper thin and will be served today on local/organic Ciabatta bread with Peppers, Onions, Provolone and […]

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