Do we have any Red Velvet lovers out there? We will put our own spin on Red Velvet and offer Red Velvet Cheesecake Brownies this week! They are the perfect combination of brownies and cheesecake in one delectable treat! Can wait for you to try them!💕. Stay tuned for our complete menu and dessert menu for this week.
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Please let us know what you would like us to do? We would love to be open on Sunday afternoons from 1:00-5:00 and serve our ice cream treats, our desserts, and deli sandwiches. We have to make a change somewhere to accommodate this. So…we are asking you what you prefer? Would you like us to continue to be open on Saturday morning for breakfast or on Sunday afternoon? We can’t do both and want to get your feedback. We will still be open on Thursday, Friday, and Saturday from 11a-7p regardless of what is decided. We will consider all suggestions and let you know. Thank you, as always, for all of your support. We feel honored to serve you in this very special place!💕
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So this is how we make corn stock. We cut the kernels off the cob. We then put the cobs in our large stockpot and added garlic and peppercorns. We covered the cobs with water and put a lid on our pot. We brought it to a boil and now have it simmering. We will allow it to simmer for about 2 hours. Then we will drain off the corn stock and compost the cobs. We will allow the stock to cool and then will refrigerate it. (You can also freeze it to use later). Tomorrow we will make our Summer Corn Chowder. Can’t wait for you to try it!💕
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Happily we will have locally sourced fresh corn, cucumbers, tomatoes, and summer squash this week. Our menu features these summertime favorites. Hope you enjoy! Hours Thursday and Friday 11a-7p and Saturday 8a-7pm.
Here are this week’s features:
Entrees:
1. Baked Ziti
2. Savory Tomato Pie
3. Summer Corn Chowder
4. BLT
5. Stuffed Tomato
- stuffed with your choice of our Pimento
Cheese, our Tuna Salad, or Cottage Cheese
6. Chef’s Salad
7. Chili Dogs
8. Chicken Salad Sandwich
Sides:
1. Cucumber Salad
2. Sliced Tomatoes
3. Sautéed Summer Squash
4. Tossed Salad
5. Orange Salad
- green salad, mandarin oranges, and pecans
6. Chips
7. Pickled Eggs
8. Fresh Corn Salad
Sandwiches:
1. Deli sandwiches
2. Pimento Cheese Sandwich
3. Tuna Salad Sandwich
Desserts:
1. Peanut Butter Brownie Sundae
2. White layer cake with raspberry filling
and buttercream frosting
3. Pineapple Upside Down Cake
5. Creelsboro Quake
6. Milkshakes
7. Hand dipped Ice Cream Cones and Cups
8. Ice Cream Sundae
- Chocolate
- Strawberry
- Caramel
- Peanut Butter
Hope to see you this week!💕
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Here are this week’s features:
Entrees:
1. Baked Ziti
2. Savory Tomato Pie
3. Summer Corn Chowder
4. BLT
5. Stuffed Tomato
- stuffed with your choice of our Pimento
Cheese, our Tuna Salad, or Cottage Cheese
6. Chef’s Salad
7. Chili Dogs
8. Chicken Salad Sandwich
Sides:
1. Cucumber Salad
2. Sliced Tomatoes
3. Sautéed Summer Squash
4. Tossed Salad
5. Orange Salad
- green salad, mandarin oranges, and pecans
6. Chips
7. Pickled Eggs
8. Fresh Corn Salad
Sandwiches:
1. Deli sandwiches
2. Pimento Cheese Sandwich
3. Tuna Salad Sandwich
Desserts:
1. Peanut Butter Brownie Sundae
2. White layer cake with raspberry filling
and buttercream frosting
3. Pineapple Upside Down Cake
5. Creelsboro Quake
6. Milkshakes
7. Hand dipped Ice Cream Cones and Cups
8. Ice Cream Sundae
- Chocolate
- Strawberry
- Caramel
- Peanut Butter
Hope to see you this week!💕
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So have you ever made corn stock??? Super simple and is the base ingredient for our Summer Corn Chowder. To make corn stock, take about 12 ears of raw corn with the kernels cut off. Put in a large stockpot and add aromatic herbs - garlic, parsley, thyme, and black peppercorns. Cover with water and bring to a boil. Reduce heat and simmer for a few hours. Strain off herbs and use now or freeze for soups and stews this winter. So flavorful! We will feature our Summer Corn Chowder this week. Can’t wait for you to try it!💕
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