Monthly Archives: June 2015

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

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

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

FCD Menu - PDF-page-0 (5)

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!!

dads-waffle

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.