I love southern food and I love whiskey. Two loves come together to bring you this week’s southern style brunch menu.
Moist, southern-style cornbread topped with barbecue tempeh, tomato, caramelized onion, and a fresh shaved fennel and cabbage slaw. Served with scalloped potatoes.
Rice and buckwheat flour gluten-free pancakes flavoured with orange and currants. Served with a decadent whiskey butter sauce and fresh fruit. This option is gluten-free.
Creamy baked beans and maple-soaked greens with homemade fennel and apple sausage. Served with potatoes, coleslaw, and a piece of cornbread. This option is soy- and gluten-free.