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It was cold and wet this Monday morning, not quite cold enough for our first fire of the season, but what the heck, we’ll open the doors. We are starting off this week with a bang, guinea fowl and polenta with fried sage leaves. Our friend, Lex Alexander, gave us a gift of medium coarse-cut yellow grits from Lindley Mills in Graham, North Carolina. So we cooked them up Italian-style in honor of the birds. Let the games begins.


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