Her ties to New Orleans and her treasured experiences cooking with her mother have fueled her love of food and passion for cooking. We hope you enjoy this dish as much as we do!
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This is no regular sloppy joe, it has 3 meats and a medley of umami flavors. Add in creamy scrambled eggs, goat cheese, and crispy leeks and you've got a bowl of perfection. The risotto is made with a rich cheese and tomato stock and is topped with a hearty tomato sauce and lacinato kale and spinach greens from San Juan Island farms. Our local Wednesday morning breakfast club love this dish!
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They love a twist on this classic while adding a couple more layers of flavor. This dish is scrumptulescent! All of the flavors just melt together so well. The restaurant was serving pulled pork with a tomato based BBQ sauce over eggs.
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We liked the idea and played around with it until we found the right balance of spicy and sweet sauce. All of us at Pettigru Place have strong opinions about food! The cold and crunchy slaw, smooth hollandaise sauce, and flavorful juicy pulled pork are a great combination.
The golden Carolina sauce really makes this dish. Our passion is to craft authentic experiences including locally sourced food and historic recipes. Our entry of Scallops Benedict, reflects several elements of our history.
Our founder, William Messer, used to catch his seafood right from Pleasant Lake to serve to his guests. Our roots for local sourcing go way back! From our own gardens, community farms and restaurant supported fisheries, we offer our recipe for Scallops Benedict with a a great blend of sweet, savory and aromatic flavors. At Charred Oaks Inn a freshly made-to-order breakfast is included with your stay.
One of our sides was a helping of creamy grits made with Irish butter and a dollop of fresh heavy cream.
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It is very popular so I thought I might develop an entree using grits, and after a little trial and error our entree was created: We have one rule at Charred Oaks Inn, and that is the moment you step through our door, you become family. Cooking breakfast is just one of the many ways we show our guests how much they are loved and appreciated.
Parmesan french toast sitting under a bed of lightly dressed greens all topped with poached eggs makes for an elegant breakfast. His specialty is waffles. The greatest challenge is to keep them crispy. The key is a little cornstarch.
While all these places have different charms, what they all have in common is return guests who live locally. The comments section is here to provide a platform for civil dialogue on the issues we face together as a local community. Xpress is committed to offering this platform for all voices, but when the tone of the discussion gets nasty or strays off topic, we believe many people choose not to participate. Xpress editors are determined to moderate comments to ensure a constructive interchange is maintained.
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