00:00So this is the Savory Stuffed French Toast.
00:05It's been on the menu since we opened.
00:07It's pretty much a favorite.
00:09This is the original.
00:10Yep.
00:11So it's our pan rustico, and we stuff it with Snow Creek
00:15sausage, sharp white cheddar, and cream cheese.
00:19Look at this, guys.
00:20And maple syrup.
00:21I have the dip?
00:22Yeah.
00:23A lot of our food is that combination of sweet, salty,
00:25hot.
00:26Yeah.
00:27I have never, ever had anything like that.
00:34This is breakfast, lunch, and dinner on a plate.
00:37That's why we serve it that way.
00:39Who doesn't love that?
00:41I mean, come on.
00:42The Bloody Mary with house-made pickles
00:44was the perfect brunch cocktail.
00:46I love okra.
00:48But I wouldn't be in the South
00:49if I didn't have some biscuits and gravy.
00:51See, that's funny,
00:52because they have a little sugar on top.
00:53I actually break them over this one.
00:55Oh, please help me.
00:56Ok.
00:57And then I save the top for the sweet
00:59and the bottom for the savory.
01:00So I did it wrong.
01:01Spoon a little of that sausage gravy over it,
01:03just like a Southerner.
01:05Actually, we pour the gravy over it here.
01:08Oh, that is heaven.
01:10It has some density in the biscuit,
01:12but it's still light.
01:14I'm eating this.
01:15I feel like I could be eating at your kitchen table.
01:17You probably could.
01:19Well, maybe next time.
01:21Ok.
01:22I just want to sit here.
01:23I don't know if I want to get back on my bike right now.
01:26Oh, no.
01:27Every single person I spoke to said,
01:29this is the real deal.
01:30You cannot visit Asheville without visiting you.
01:32I cannot agree with them more.
01:34Oh, thank you.
01:35I mean, that makes me feel really proud
01:37that people feel that way about us.
01:39Well, you should feel proud.
01:40Look what you've created.
01:41Look at you and your family and your workers and your crew.
01:44Like, look what you've created together.
01:46I mean, we have a great team.
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