The one where we give out a secret recipe!
And an easy prep day!
One week out. Brace yourselves!
Prep day 3 in which we discuss wine, and not discussing politics.
Also meet the interrobang...
Plans are set, time to take action!
Day 1 of T-Day Prep. You've got this!
Tomatoes are by far one of the most glorious things about summer! Sweet, tart, acidic, and bright these bright fruity jewels just cannot be beat. That said, there are few things sadder in the culinary world than an out of season hothouse tomato. These are just a pale imitation of their summer cousins and taste more of bitter regret than actual food. As you all know we like to serve only the best and as locally as possible so sadly we have to say farewell to tomatoes for the year and keep them in our dreams till next year.
Your health and safety are always on our minds. In our kitchen we cook "clean" by which we mean we start with whole, raw product and prepare it fresh with our own hands using pre-prepared products sparingly (sorry, Sriracha is delicious and is part of what makes our collard greens so addictive.)
We want you to feel secure in your food selections so you can relax and enjoy yourselves. To that end here is a list of menu items to avoid if you have allergen concerns. In some cases we are able to work around the allergen (and are happy to do so!) we just need to know about it.
This list is based on the major food allergens as recognized by ServSafe and the FDA that account for over 90% of all reactions. If your concern is not listed here please just let us know, because we cook clean we have complete access to what goes into our products.
PLEASE NOTE: We go to great lengths to avoid cross contamination (i.e. Maintaining a gluten free fryer, constant and consistent sanitation, etc) but given the size of our facilities we cannot 100% guarantee it.
We aren't terribly big on secrets here. To us the magic is in the making! So we are happy to share some of our most popular recipes with you.
Brine for Table Pickles
- 1 yellow onion, julienne cut
- 1 cup kosher salt
- 1.5 cups granulated white sugar
- 1/2 gallon apple cider vinegar
- 3/4 oz whole black peppercorn
- 3/4 oz whole cloves
- 1/2 oz dried juniper berries
- pinch crushed red pepper flakes
- handful fresh dill
Couldnt be easier to make!
combine all ingredients in a container large to hold the brine and your cucumbers and stir until the sugar and salt have dissolved. Add your cucumbers (1-2 lbs, cut into spears), cover and place into your refrigerator.
Your first batch will be ready to eat the next day but will improve over time. You can typically get a second batch of pickles out of the brine but the second batch will need to sit for 48 hours to really pickup the flavors. However if the brine gets cloudy do not reuse.
We always want the best for you whatever your dietary concerns may be.
We have even redesigned significant portions of our recipes to remove unnecessary animal products while not sacrifcing one tiny bit of richness or flavor. As such all of our sides and a couple of our entrees are either vegetarian or vegan!
For our gluten free guests, we make all of our BBQ sauces and dressings in house so there is no concerns of hidden gluten and we often keep GF breads and pastas on hand for special requests. We even maintain a separate fryer to prevent cross contamination. While we cannot certify gluten free because of our limited space we take every precaution we can to ensure your health and safety. There is never a need to be worried or embarrassed here. Just let us know!