Date Correction: July’s FFCD ~ Thursday, July 16th

My apologies! The next Fancy Fried Chicken Dinner is Thursday, July 16th!

Now Taking Reservations for July’s Fancy Fried Chicken Dinner!

last month’s menu 🙂

We had an amazing time sharing Chef Suzanne’s “eat a peach” creations last night. Thank you to everyone who made it out.
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PLEASE NOTE NEW EMAIL ADDRESS!

Join us on Thursday, July 19th for a four-course meal with timed courses.
There is ONE seating at 7pm. This is very limited seating for this event and we are expected to sell out.

What’s On the Menu? The menu each month consists of four ever-changing courses, and isn’t revealed until the night of the dinner. Our culinary team works hard to put together a unique menu each month based on seasonality and creativity. Due to this, we regretfully are unable to accommodate dietary restrictions or  make substitutions.

$49.50 per person
BYOB – Beer and Wine Please ~ No Cork Fee!!
Due to the limited seating, all reservations require a 72 hour cancellation policy

Many of our ingredients are sourced from local farmers & vendors. We commit to buying them ahead of time. Time preparing for dinner begins at the beginning of the week. With this kind of commitment we need you here to eat! Our dinners are finely orchestrated and tardiness affects all diners and staff – please be on time.

PLEASE NOTE NEW EMAIL ADDRESS!
Email FFCD@buttermilkkitchen.com to make your reservation today

Please include your full name, cell phone number, total # in your party, and credit card number with expiration date.

Dad’s Waffle… one of this weekend’s brunch specials!!

Dad’s Waffle with a twist!  The burger on top is comprised of Chorizo from Pine Street Market, Bacon from Benton’s Smoky Mountain Country Hams, and Beef from White Oak Pastures!!

Pine Street Market ~ Pine Street Market produces a variety of handmade artisan meats such as salami, bacon, sausage, pancetta and coppa. We bring together the best of time tested recipes and cutting edge technology to offer the highest quality, USDA inspected products. It’s applying a fine dining philosophy to the foods we enjoy everyday.

Benton’s Smoky Mountain Country Hams ~  Started in 1947 by the late Albert H. Hicks, a dairy farmer who began curing and selling country hams out of a painted block building. Allan Benton and his employees have honed the dry-curing of hams and bacon into a culinary art and have catapulted the products from a simple breakfast mainstay into the world of gourmet cooking, where they have been praised for their characteristic flavor. Meat is typically aged 9 – 10 months.

White Oak Pastures ~ We are fiercely committed to the well being of our animals and the quality of the meat we provide our customers. We honor that commitment by treating our animals with dignity and respect from the day they are born throughout their lives, including the day they are slaughtered. White Oak Pastures grassfed beef is Animal Welfare Approved, Step 4 in the Global Animal Partnership, and Certified Grassfed by the American Grassfed Assiciation.

Now Taking Reservations for June’s Fancy Fried Chicken Dinner!

We had an amazing time sharing Chef Suzanne’s “don’t forget to eat your veggies” creations last 2 nights. Thank you to everyone who made it out.
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Join us on Thursday, June 11th for a four-course meal with timed courses.
There is ONE seating at 7pm. This is very limited seating for this event and we are expected to sell out.

What’s On the Menu? The menu each month consists of four ever-changing courses, and isn’t revealed until the night of the dinner. Our culinary team works hard to put together a unique menu each month based on seasonality and creativity. Due to this, we regretfully are unable to accommodate dietary restrictions or  make substitutions.

$49.50 per person
BYOB – Beer and Wine Please ~ No Cork Fee!!
Due to the limited seating, all reservations require a 72 hour cancellation policy

Many of our ingredients are sourced from local farmers & vendors. We commit to buying them ahead of time. Time preparing for dinner begins at the beginning of the week. With this kind of commitment we need you here to eat! Our dinners are finely orchestrated and tardiness affects all diners and staff – please be on time.

Email info@buttermilkkitchen.com to make your reservation today

Please include your full name, cell phone number, total # in your party, and credit card number with expiration date.

Buttermilk Kitchen is now taking reservations for 2 Different Fancy Fried Chicken Dinners in May!

Thank you for everyone who made it out last night. We had such an amazing time with Chef Suzanne’s Spring Time dinner! 

*Please read both dinners carefully, as date, time, what’s included and price differ.*

Wednesday, May 13th ~ Benefiting Leukemia & Lymphoma Society

The fundraiser dinner is on Wednesday, May 13th. There will be a hosted cocktail hour with wine. The first course will be passed during the cocktail hour from 6pm to 7pm. The other 3 courses will be seated and begins promptly at 7pm. Each course will be paired with a different wine

Cost for the fundraiser dinner is  $75/person. Seats must be paid for in advance (tax and gratuity not included ~ those will be paid the night of the event). All sales are final for this event. Additionally, there will be an auction during the first hour. More information on the auction to come!!

What’s On the Menu? The menu each month consists of four ever-changing courses, and isn’t revealed until the night of the dinner. Our culinary team works hard to put together a unique menu each month based on seasonality and creativity. Due to this, we regretfully are unable to accommodate dietary restrictions or make substitutions

Email info@buttermilkkitchen.com to make your reservation

Please include your full name, cell phone number, total # in your party, and credit card number with expiration date. BE SURE TO LET US KNOW WHICH DINNER IS BEING REQUESTED! Thank you

Want to know more about the cause? Click here.  

Thursday, May 14th ~ Traditional Fancy Fried Chicken Dinner

There is ONE seating at 7pm. There is very limited seating for this event and we are expected to sell out.

What’s On the Menu? The menu each month consists of four ever-changing courses, and isn’t revealed until the night of the dinner. Our culinary team works hard to put together a unique menu each month based on seasonality and creativity. Due to this, we regretfully are unable to accommodate dietary restrictions or make substitutions

$49.50 per person
BYOB – Beer and Wine Please ~ No Cork Fee!!
Due to the limited seating, all reservations require a 72 hour cancellation policy

Many of our ingredients are sourced from local farmers & vendors. We commit to buying them ahead of time. Time preparing for dinner begins at the beginning of the week. With this kind of commitment we need you here to eat! Our dinners are finely orchestrated and tardiness affects all diners and staff – please be on time.

Email info@buttermilkkitchen.com to make your reservation

Please include your full name, cell phone number, total # in your party, and credit card number with expiration date. BE SURE TO LET US KNOW WHICH DINNER IS BEING REQUESTED! Thank you

Taking Names for April’s Fancy Fried Chicken Dinner ~ Wait List

We are currently sold out for April’s Fancy Fried Chicken Dinner. If you want to be added to the wait list, please email your full name, cell phone number and party size to info@buttermilkkitchen.com. Thanks!

Now Taking Reservations for April’s Fancy Fried Chicken Dinner

We had an amazing time sharing Chef Suzanne’s “layers of flavors” creations last night. Thank you to everyone who made it out.
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Join us on Thursday, April 16th for a four-course meal with timed courses. There is ONE seating at 7pm. This is very limited seating for this event and we are expected to sell out.

What’s On the Menu? The menu each month consists of four ever-changing courses, and isn’t revealed until the night of the dinner. Our culinary team works hard to put together a unique menu each month based on seasonality and creativity. Due to this, we regretfully are unable to accommodate dietary restrictions or make substitutions.

$49.50 per person
BYOB – Beer and Wine Please ~ No Cork Fee!!
Due to the limited seating, all reservations require a 72 hour cancellation policy

Many of our ingredients are sourced from local farmers & vendors. We commit to buying them ahead of time. Time preparing for dinner begins at the beginning of the week. With this kind of commitment we need you here to eat! Our dinners are finely orchestrated and tardiness affects all diners and staff – please be on time.

Email info@buttermilkkitchen.com to make your reservation today

Please include your full name, cell phone number, total # in your party, and credit card number with expiration date.

Now Taking Reservations for March’s Fancy Fried Chicken Dinner

We had a fabulous time sharing Chef Suzanne’s take on the classics last night. Thank you to everyone who made it out.
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Join us on Thursday, March 19th for a four-course meal with timed courses.

There is ONE seating at 7pm. This is very limited seating for this event and we are expected to sell out.

What’s On the Menu? The menu each month consists of four ever-changing courses, and isn’t revealed until the night of the dinner. Our culinary team works hard to put together a unique menu each month based on seasonality and creativity. Due to this, we regretfully are unable to make substitutions

$49.50 per person
BYOB – Beer and Wine Please ~ No Cork Fee!!
Due to the limited seating, all reservations require a 72 hour cancellation policy

Many of our ingredients are sourced from local farmers & vendors. We commit to buying them ahead of time. Time preparing for dinner begins at the beginning of the week. With this kind of commitment we need you here to eat! Our dinners are finely orchestrated and tardiness affects all diners and staff – please be on time.

Email info@buttermilkkitchen.com to make your reservation today

Please include your full name, cell phone number, total # in your party, and credit card number with expiration date.

02/26/15 Fancy Fried Chicken Dinner ~ Now Taking Names for the Wait List

We have SOLD OUT for the February Fancy Fried Chicken Dinner. If you would like to be added to the wait list, please email info@buttermilkitchen.com with your name, party size and cell phone number. Thanks!!

Now Taking Reservations for Thursday, February 26th – Fancy Fried Chicken Dinner

What an amazing trip!! We had a fabulous time sharing Chef Suzanne’s Vietnamese culinary findings last night. Thank you to everyone who made it out.
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Pictures from last night’s event

Join us on Thursday, February 26th for a four-course meal with timed courses.
There is ONE seating at 7pm. This is very limited seating for this event and we are expected to sell out.

What’s On the Menu? The menu each month consists of four ever-changing courses, and isn’t revealed until the night of the dinner. Our culinary team works hard to put together a unique menu each month based on seasonality and creativity. Due to this, we regretfully are unable to make substitutions

$49.50 per person
BYOB – Beer and Wine Please ~ No Cork Fee!!
Due to the limited seating, all reservations require a 72 hour cancellation policy

Many of our ingredients are sourced from local farmers & vendors. We commit to buying them ahead of time. Time preparing for dinner begins at the beginning of the week. With this kind of commitment we need you here to eat! Our dinners are finely orchestrated and tardiness affects all diners and staff – please be on time.

Email info@buttermilkkitchen.com to make your reservation today

Please include your full name, cell phone number, total # in your party, and credit card number with expiration date.