Mini muffin shaped biscuits, warm and steamy with streaks of melted cheddar cheese running through brought to your table in a basket. Feels like home, doesn’t it? At Jim ‘n Nick’s we bake our cheese biscuits all day long so that they are always brought to your table fresh. You’ve always told us that you love our cheese biscuits.
Monday, August 29, 2011
Wednesday, August 3, 2011
We love it when a good time overlaps with a great cause. This past Sunday we took the rig to the Serenbe community outside of Atlanta for the 2nd Annual Southern Chef’s Potluck to benefit Wholesome Wave Georgia. Thirteen of Atlanta’s most talented chefs brought farm-fresh sides and desserts, and we served up our hot links and pimento cheese. We also smoked a flock of White Oak Pastures whole chickens. (We’d like to send a big thank you to Will and Jenni Harris for providing the chickens!).
But more important than merely providing a good meal, all of the players were there to raise money for Wholesome Wave Georgia. This not-for-profit group puts good, wholesome food within reach for the families that need it most. They subsidize food stamps at farmers markets so that one food stamp dollar becomes two when it’s spent at a farmers market. So the farmers get paid and struggling families get access to wholesome, locally grown food.
Monday, August 1, 2011
We’d like to send out big congratulations to Fatback Collective members Sean Brock and Rodney Scott, who brought home “Best in Show” from Meatopia, New York City’s ultimate carnivorous celebration. Forty-five chefs from all over the country converged on Brooklyn Bridge Park to roast, grill, fry and braise every kind of meat from bird to beef. Sean and Rodney showed the people how its done by masterfully barbecuing a whole Carolina Ossabaw Hog generously provided by Eco-Friendly Foods of Moneta, Virginia. The tender slow-cooked pork was served up with a Field Pea and Ramp Chow-Chow. We’re proud of you—way to represent!
Thanks to Kate Medley for sharing these photos!