10/22/2026
Yes, yes. I’m still alive. We’re still catering, and just exiting the busy fall season.
Y’all know I’m awful at social media, but dang do I have a great team who takes photos! Thanks Jenny!
Local angus steaks, under whipped bone marrow compound cream, with salt crystal crusted butter potatoes, first harvest acorn squash, and a schmear of raspberry reduction and balsamic reduction. Sprinkles with herbs from our farm!
What a delightful evening. This one I had the coolest 9 year old sous chef, Nyle, who helped with chopping, grating, and KNEW WHAT ANAEROBIC BACTERIA WAS.
Love my life.