Over the past weekend, in our post BBQ, beer and illegal fireworks haze we celebrated another American holiday: National Fried Chicken Day. Though it may have less patriotic roots, July 6th is a date well celebrated in the waning phases of Independence Day. In exalting a dish that was brought by immigrants and perfected by the South, we are continuing to honor the similarities that make us uniquely American. Here at the Farm, we were delighted to serve variations on the classic fried chicken all day.
For brunch we used buttermilk batter to create a benedict that that provided a nice salty crunch to counteract the tangy béarnaise.
For lunch and dinner Chef de Cuisine, Chris Starkus, played with the idea of chicken and waffles by utilizing fresh, local blueberries and a homemade truffle honey.