Heritage & Harvest Supper
From Pop-Up to Heritage and Harvest Suppers
We’re thrilled to announce our evolution after an incredible year of bringing you Southern comfort food with a Pacific Northwest twist! Heritage and Harvest Suppers perfectly capture our mission: honoring the rich heritage of Southern cuisine while celebrating our excellent local harvest. Join us for our first anniversary celebration where we’ll feast together like our ancestors did – with generous portions, warm hospitality, and community spirit.
The next Heritage and Harvest Supper is Saturday, September 6, 2025. There are two dinner seatings, at 4 PM and 6 PM. The menu consist of four- or five-courses. For the amuse bouche, we will have black-eyed peas, pepper , and microgreens canapé. Herbed crostini with whipped black-eyed pea purée, roasted red pepper, and microgreens. For hors d’Oeuvres, Hoppin’ John bites. Black-eyed pea and rice cakes lightly fried. The appetizer will be fried green tomatoes served with pimento cheese spread. The salad will be a black-eyed pea with corn, red onion, and roasted tomato medley tossed in our house vinaigrette. For the entree, there will be a choice of pulled pork tartine with our house slaw on our laminated biscuit, Southern meatloaf tartine with bourbon glaze served on our laminated biscuit and a side of sautéed collard greens, or our creamy stone-ground grits topped with garlicky sautéed collard greens, black-eyed peas, and roasted tomatoes. For dessert we will have pecan pie tartlets. Individual tart shells with bourbon-spiked filling and topped with lightly sweetened Chantilly cream.
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Amuse Bouche: Black-eyed peas, bell peppers, and microgreens canapé.
Herbed crostini with whipped black-eyed pea purée, roasted red pepper, and microgreens.
Hors d’oeuvres: Hoppin’ John bites
Black-eyed pea and rice cakes lightly frie
Appetizer: Fried green tomatoes
Fried green tomatoes served with pimento cheese spread
Salad: Field salad
Black-eyed peas, corn, red onion, and roasted tomato medley tossed in our house vinaigrette.
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Entrée: Your Choice of three entrées
Pulled pork tartine topped with our house slaw on a laminated biscuit, Southern meatloaf tartine with bourbon glaze served on our laminated biscuit and a side of sautéed collard greens, or our creamy stone-ground grits topped with garlicky sautéed collard greens, black-eyed peas, and roasted tomatoes.
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Desert: Pecan pie tartlets
Individual tart shells with bourbon-spiked filling and topped with lightly sweetened Chantilly cream.
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