Then, our fresh chicken is carefully rolled 7 times in our secret blend of 11 herbs and spices before being rocked 7 times and then pressure cooked at a low temperature to preserve all the great taste we’re known for around the world. Each fresh batch of the world’s best chicken starts with our cooks inspecting each individual piece. Hand breaded and freshly prepared! Our chicken isn't made the fast way or the easy way. Read Less Click to collapse this description Visit your local KFC at 2513 Preston Highway for a fresh batch of our world's best chicken. Call us at (502) 636-2828 for some freshly prepared delicious, complete family meals at affordable prices. From our Original Recipe® along to our Extra Crispy™ chicken, home-style sides and buttermilk biscuits, we're here to meet your chicken needs all day long. People are going to just want to walk through and see it all.Visit your local KFC at 2513 Preston Highway for a fresh batch of our world's best chicken. “Carrie is going to switch shows out every three months and 100 percent of the profits will go right to the artists. “It’s going to be a great gallery inside the restaurant,” Shiplett said. In keeping with the Southern theme, Cottonmouth features folk art for sale curated by Carrie Price, a Village of the Arts resident and business owner who graduated from Savannah College of Art and Design. For beverages, there will be freshly brewed sweet tea, lemonade and local and national craft beers with “a Southern slant,” Shiplett said. “I’m going to shave it real thin and toss it in the salad to give it a crunch.”įor dessert, diners will be able to choose from a rotating selection of key lime pie, white chocolate bread pudding and Shiplett’s latest creation, a poached peach creme brulee with ginger and chili. “Kohlrabi is grown all around here but it’s strange that I don’t see it on anyone else’s menu,” Shiplett said. Kohlrabi, a popular vegetable in German-speaking countries, has been compared favorably to cabbage, cauliflower and Brussels sprouts. The dishes will then be finished with duck bacon.Īlso for salad options, guests should consider the Kohlrabi & romaine Cezar with aged parmesan, fried sourdough, toasted pumpkin seeds and hearts of palm. For his mac and cheese, Shiplett with be baking the pasta with a cube of sheep and goat milk feta cheese that has been marinated in garlic-infused extra virgin olive oil. There’s also a blue crab bisque, pan-seared local squash with white truffle tabbouleh, and Southern pickled vegetables and red pepper hummus. The collard greens, described on the menu as coming with “boiled peanuts, hominy, pork belly and love,” are on the Small Plates section along with the pan-fried green tomatoes and fresh biscuits Shiplett said will be “epic.” “And my sister gave me a smoker a while ago and so I’ll use that to smoke the pork belly, and put that different places, too, like with the collard greens.” “The meat is the most prized for tenderness and flavor,” Shiplett said of the pork chop. There’s also his back-to-basics jumbo lump blue crab cake that patrons have adored for decades at Shiplett’s previous restaurants, the sauteed shrimp and cheese grits, a “vegan pasta nod” made with spaghetti squash and vegetable falafel ragout, and the Grilled Kurobuta Berkshire Pork Chop Porterhouse with black eyed pea hoppin’ john risotto, pork belly sizzling spinach and pineapple bang-bang.
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