Breakfast Menu Salad Menu Sandwich Menu

Total Page:16

File Type:pdf, Size:1020Kb

Breakfast Menu Salad Menu Sandwich Menu Serving utensils & paper products included Prices listed are per person Menu and prices subject to change and do not Meals can be boxed individually or family include state/local taxes, delivery charge or gratuity & include paper products style Sandwich Menu Breakfast Menu Salad Menu Includes Sandwich Chips & a Cookie or Brownie. Add a piece of Skillet Cornbread and Honey Butter 1.50 Big Mama’s Cold Fried Chicken Sandwich Big Mama’s Big Mama’s Biscuits & Sausage Gravy Our famous golden biscuits are made from scratch & smothered in Colors of the Rainbow Garden Salad A bed of leafy greens Deep-Fried Chicken Breast with lettuce, tomato, red onion, Big Mama’s sausage gravy 7.25 topped with fresh tomatoes, celery, radishes, carrots, purple Big Mama’s Secret Sauce & Big Mama’s Mayo 10.00 cabbage, cucumber and choice of dressing 9.00 Mother Dear’s Breakfast Casserole Your choice of The Fair Deal Smoked Black forest ham or Big Mama’s slow bacon, pork sausage, or vegetables, eggs, cheese, Pat’s Fruit & Nut Salad Sweet and savory come together smoked turkey with tomato, red onion, Swiss cheese, & Big skillet fried hash browns, peppers, & onions baked to featuring fresh apple slices, dried cranberries, red onion, and Mama’s Mayo 10.00 perfection served with a side of wheat toast or walnuts on a bed of leafy greens with and choice of dressing Big Mama’s biscuits 11.25 11.00 Uptown Smoked Turkey Sandwich Big Mama’s slow smoked turkey, turkey bacon, Swiss cheese, lettuce, tomato, North Omaha Special Skillet Fried hash browns, Big Mama’s Cornbread Salad Crisp chunks of Big Mama’s red onion & Big Mama’s Mayo 10.00 scrambled eggs, your choice of bacon or pork Skillet Corn bread top this fresh layered salad with leafy sausage, & served with a side of wheat toast or greens, carrots, purple cabbage cucumber, tomatoes and our Old School Wrap Smoked black forest ham, Genoa salami, Big Mama’s biscuits 10.50 creamy house dressing 11.00 Big Mama’s slow smoked turkey, turkey bacon, pepper jack cheese, lettuce, tomato, red onion, & Big Mama’s Mayo Fresh Fruit Fresh Grapes, Pineapples, Strawberries, Sadie’s Soul Food Salad Tender perfectly seasoned spicy 11.00 Watermelon, Honey Dew Melon or Cantaloupe black-eyed peas with tomatoes, red onions, carrots and purple served with a light & delicious fruit dip 5.00 cabbage on a bed of fresh leafy greens with Zesty Italian Cuban Big Mama’s smoked black forest ham, Big Mama’s dressing 10.00 smoked pork tenderloin, lettuce, tomato, dill pickle chips, Swiss cheese, mustard, & Big Mama’s Mayo 10.00 **Biscuits & Rolls** Uptown Smoked Turkey Salad Our in house smoked turkey, Sold by the dozen crisp turkey bacon, red onion, carrots, and purple cabbage on ♥ Smart Veggie Fresh lettuce, tomatoes, cucumbers, a bed of fresh leafy greens and choice of dressing 10.50 spinach, black olives, red onion, banana peppers, provolone Big Mama’s Biscuits 18.00 cheese, & Big Mama’s Mayo 10.00 Big Mama’s Cinnamon Rolls 24.00 Club Salad In house slow-smoked ham and turkey with crisp Glazed Cinnamon Raisin Biscuits 22.00 turkey bacon bits on a bed of fresh leafy greens with shredded T.B.L.T. Turkey bacon, lettuce, tomato, red onion & Big Big Mama’s Cinnamon Nut Coffee Cake 28.00 (16-20) cheese, red onion, carrots, purple cabbage, tomatoes and Mama’s Mayo 10.00 choice of dressing 11.00 Big Mama’s Cold Grilled Chicken Sandwich Big Mama’s Big Mama’s Cold Fried Chicken Salad Inspired by our Seasoned Grilled Chicken Breast with lettuce, tomato, red sandwich featured on Diners, Drive-Ins and Dives, tender onion, Big Mama’s Secret Sauce & Big Mama’s Mayo 10.00 th 2112 North 30 Street pieces of chilled fried chicken on a bed of fresh leafy greens Highlander Accelerator with purple cabbage, red onion, carrots, cucumber and ►Fresh Fruit Add 1.75 Suite 201 tomatoes served with our made-from scratch House Dressing 11.00 ►Substitute a Cup of Soup for Chips add 1.50 Omaha NE 68111 •Chicken Noodle •Vegetable •Collard Green 402 455-MAMA (6262) V’s Ginger-Garlic Chicken Salad Savory grilled garlic ginger chicken with tomatoes, cucumber, celery, purple cabbage, and radishes on a bed of leafy greens served with our made- from-scratch Carrot dressing 11.00 01/03/2020 Prices listed are per person & include Menu and prices subject to change and do not paper products include state/local taxes, delivery charge or gratuity Hot Menu Beverages Includes an entree, Cole Slaw, Pinto Beans, OR Salad & Big Sold by the gallon Mama’s Pound Cake OR Brownie Coffee 18.00 (10 servings)) Orange Juice 12.00 Aunt Parthina’s Chicken & Veggie Casserole Tender Let Us Cater Bottled Water 1.25 chunks of seasoned chicken, pasta & a medley of veggies in Big Mama’s Cranberry Sun Tea 14.00 a cream sauce topped with cheddar cheese 11.50 Big Mama’s Sweet or Unsweetend Tea 12.00 Fried Catfish Filets Seasoned shredded chicken layered Big Mama’s Lemonade 13.00 To You with lettuce, refried pinto beans, cheddar cheese, & Show your staff or clients how much you appreciate tomatoes served with salsa, sour cream, & tortilla chips with a fresh home-cooked Breakfast, Lunch or Dinner 14.50 from Big Mama’s Kitchen and Catering. Afro Burger Hand-rolled choice ground beef with a fiery hot Big Mama’s Kitchen blend of seasonings, simmered in Big Mama’s Spicy BBQ Orders must be placed 48 hours before delivery Sauce, & served on a fresh hoagie bun 11.50 Office Catering Menu Gratuity will be added to all orders Featured on “Diners, Drive ins & Dives” BBQ Chicken Sandwich Shredded chicken smothered in To order call Big Mama’s own BBQ Sauce on a toasted bun 11.50 402 455-MAMA (6262) Veggie Lasagna This hearty lasagna is layer after layer of lasagna noodles, mozzarella & cheddar cheese, a rich tomato sauce, & stuffed with carrots, peas, broccoli, cauliflower, green peppers, tomatoes & onions served with garlic bread 12.50 Chicken Enchiladas Seasoned grilled chicken rolled in a flour tortilla dipped in salsa, & topped with onions, cheese, tomatoes, & shredded lettuce 11.50 Big Mama's 2pc Oven Fried Chicken You won’t believe this chicken is fried in the oven! Our chicken is seasoned with Big Mama’s own rub, marinated in buttermilk, dusted Big Mama’s Kitchen & Catering is a family-owned and - with flour, & oven fried to golden brown perfection 12.50 2112 North 30th Street operated business specializing in soul food and traditional (Big Mama’s Smoked Chicken or Lemon Baked Chicken can be Highlander Accelerator American cuisine. We offer a unique variety of delicious substituted if ordering 16 or more pieces) homemade appetizers, entrées, sandwiches and Featured on “Diners, Drive ins & Dives & the Travel Channel” Suite 201 desserts. Big Mama’s has been featured on the Cooking Serving utensils & paper products included Omaha NE 68111 Channel, Food Network, Travel Channel and Sundance Meals can be boxed individually or family style 402 455-MAMA (6262) Channel. We are best known for Big Mama’s Famous Oven-Fried Chicken and Sweet Potato Pie Ice Cream. 01/03/2020 .
Recommended publications
  • Bayou Boogaloo Authentic Cajun & Creole Cuisine
    120 West Main Street, Norfolk, Virginia 23510 P: 757.441.2345 • W: festevents.org • E: [email protected] Media Release Media Contact: Erin Barclay For Immediate Release [email protected] P: 757.441.2345 x4478 Nationally Known New Orleans Chefs Serve Up Authentic Cajun & Creole Cuisine at 25th Annual Bayou Boogaloo and Cajun Food Festival presented by AT&T Friday, June 20 – Sunday, June 22, 2014 Town Point Park, Downtown Norfolk Waterfront, VA • • • NORFOLK, VA – (May 27, 2014) – Nothing says New Orleans like the uniquely delicious delicacies and distinctive flavor of Cajun & Creole cuisine! Norfolk Festevents is bringing nationally known chefs straight from New Orleans to Norfolk to serve up the heart and soul of Louisiana food dish by dish at the 25th Annual AT&T Bayou Boogaloo & Cajun Food Festival starting Friday, June 20- Sunday, June 22, 2014 in Town Point Park in Downtown Norfolk, VA. Norfolk’s annual “second line” with New Orleans’ unique culture spices it up this year with the addition of multiple New Orleans chefs that are sure to bring that special spirit to life in Town Point Park. Cooking up their famous cajun & creole cuisines are Ms. Linda The Ya-ka-Mein Lady, Chef Curtis Moore from the Praline Connection, Chef Woody Ruiz, New Orleans Crawfish King Chris “Shaggy” Davis, Jacques-Imo’s Restaurant, Edmond Nichols of Direct Select Seafood, Chef Troy Brucato, Cook Me Somethin’ Mister Jambalaya and more! They have been featured on such television shows as Anthony Bourdain’s “No Reservations”, Food Networks highly competitive cooking competition “Chopped”, “Food Paradise” and “The Best Thing I Ever Ate”.
    [Show full text]
  • Greens, Beans & Groundnuts African American Foodways
    Greens, Beans & Groundnuts African American Foodways City of Bowie Museums Belair Mansion 12207 Tulip Grove Drive Bowie MD 20715 301-809-3089Email: [email protected]/museum Greens, Beans & Groundnuts -African American Foodways Belair Mansion City of Bowie Museums Background: From 1619 until 1807 (when the U.S. Constitution banned the further IMPORTATION of slaves), many Africans arrived on the shores of a new and strange country – the American colonies. They did not come to the colonies by their own choice. They were slaves, captured in their native land (Africa) and brought across the ocean to a very different place than what they knew at home. Often, slaves worked as cooks in the homes of their owners. The food they had prepared and eaten in Africa was different from food eaten by most colonists. But, many of the things that Africans were used to eating at home quickly became a part of what American colonists ate in their homes. Many of those foods are what we call “soul food,” and foods are still part of our diverse American culture today. Food From Africa: Most of the slaves who came to Maryland and Virginia came from the West Coast of Africa. Ghana, Gambia, Nigeria, Togo, Mali, Sierra Leone, Benin, Senegal, Guinea, the Ivory Coast are the countries of West Africa. Foods consumed in the Western part of Africa were (and still are) very starchy, like rice and yams. Rice grew well on the western coast of Africa because of frequent rain. Rice actually grows in water. Other important foods were cassava (a root vegetable similar to a potato), plantains (which look like bananas but are not as sweet) and a wide assortment of beans.
    [Show full text]
  • Culinary Trails Brochure
    DIG in to the many flavors of LOUISIANA LouisianaTravel.com/Culinary L O U IS IA N A O U T D O O R G U ID E / T IP # 7 8 : ---------------------------------- OUR BAYOUS ARE FULL OF W ILDLIFE. YOU CAN SEE M OST OF IT ON OUR M ENUS, TOO. L o u is ia n a is c a llin g . A n d s h e ’s u s in g h e r o u ts id e v o ic e . C o m e d is c o v e r e x tra o rd in a ry o u td o o r e x p e rie n c e s ju s t a s h o rt rid e a w a y fro m th e o n e -o f-a -k in d g o o d tim e s y o u ’ll fi n d o n ly in L o u is ia n a . © 2 0 1 8 L o u is ia n a D e p a r tm e n t o f C u ltu r e , R e c r e a tio n & T o u r is m photo courtesy of LouisianaNorthshore.com APPETIZING Adventures Savor the treasures on Louisiana’s culinary trails Whether in the heart of the Crescent City, down on the bayou or deep in Sportsman’s Paradise, every trip to Louisiana brings adventure, sights and a culinary expedition you’ll experience nowhere else.
    [Show full text]
  • Catering Menues Available Upon Request
    2018 Catering & Special Events For several decades, the Catering & Special Events Division of Sylvia’s Restaurant has been at the forefront of the catering industry. Whether you’re planning an intimate affair, family dinner, wedding, cocktail reception, brunch, or a corporate gala event; the Catering & Special Events Division will ensure all needs are met. We assist with the overall planning and execution to include floral arrangements, entertainment, Audio Visual, and most importantly the true Southern cuisine and hospitality we have prided ourselves in serving for over fifty years. We go the extra mile to customize each event to your satisfaction. Our professionalism of service allows you time to relax and enjoy your guests. Not to mention, the confidence knowing that our staff is giving special attention to every detail, and ensuring that all of our clients’ expectations and needs are met and fulfilled. CUSTOMIZED CATERING MENUES AVAILABLE UPON REQUEST A few of our most notable clients include: The Grammy Awards, Rock n Roll Hall of Fame, Bloomberg Family & Friends Day, HBO, Aloft Harlem a Starwood Hotel, City Meals On Wheels, H&M, Columbia University, Apollo Theater, American Heart Association, Jackie Robinson Foundation, NYPD, Carnegie Hall, JC Penney’s, Mississippi Freedom Riders, CBS News, Dwyer Cultural Center, Chamber of Commerce, Darryl Hall [Hall & Oats], Nelson Mandela, Tony Bennett, Aretha Franklin, Chris Rock, George Faison, Hundreds of Churches, Celebrities, Reality Shows, Financial Institutions, Politicians, Hospitals, Schools, Greek Organizations, Non-Profits, Tour Companies, and President Barak Obama. For further information or to make an appointment, please contact Catering & Special Events Division at (212) 996-0660 Ext.
    [Show full text]
  • (PASS): Examining How Owners of Local Vegan Soul Food Restaurants Promote the Consumption of Vegan Foods in the African American Community
    University of South Carolina Scholar Commons Theses and Dissertations Summer 2019 The Plant-Based and Soul-Full Study (PASS): Examining How Owners of Local Vegan Soul Food Restaurants Promote the Consumption of Vegan Foods in the African American Community Anthony Crimarco Follow this and additional works at: https://scholarcommons.sc.edu/etd Part of the Public Health Education and Promotion Commons THE PLANT-BASED AND SOUL-FULL STUDY (PASS): EXAMINING HOW OWNERS OF LOCAL VEGAN SOUL FOOD RESTAURANTS PROMOTE THE CONSUMPTION OF VEGAN FOODS IN THE AFRICAN AMERICAN COMMUNITY by Anthony Crimarco Bachelor of Science Stetson University, 2009 Master of Science Ball State University, 2012 Master of Science University of Florida, 2013 Submitted in Partial Fulfillment of the Requirements For the Degree of Doctor of Philosophy in Health Promotion, Education, and Behavior The Norman J. Arnold School of Public Health University of South Carolina 2019 Accepted by: Brie Turner-McGrievy, Major Professor Mark Macauda, Committee Member Christine Blake, Committee Member Swann Adams, Committee Member Cheryl L. Addy, Vice Provost and Dean of the Graduate School © Copyright by Anthony Crimarco, 2019 All Rights Reserved. ii DEDICATION I dedicate this work to my family and loved ones. To my father and step mother for believing in me and encouraging me to pursue my goals. To my brother, Stephen, for always being available for late night talks and text messages to support me during my doctoral studies. To my younger brother, Matteo, for your sense of humor and reminding me that playing games as an adult is still fun! To Lynette for your unconditional love and unwavering support.
    [Show full text]
  • The Queen and King of Soul Food
    Harr_0471374725_c01.qxd 10/3/00 9:03 AM Page 1 1 SYLVIA AND HERBERT WOODS SYLVIA’S RESTAURANT The Queen and King of Soul Food I don’t stay still long enough to relax. Even when I’m in bed, I’m thinking. It had only been 30 minutes since the doors to the world-famous Sylvia’s Restaurant opened, but, as usual, the place was already packed. Scores of family, friends, fans, and some of the biggest names in Harlem had come to help Sylvia Woods celebrate the release of her second cookbook, Sylvia’s Family Soul Food Cook- book. Under slightly dimmed lights, flashbulbs flickered, cam- corders rolled, and nearly 400 guests shared “Remember when . .” stories. The bluesy sounds of a live jazz band filtered through the quaint and cozy quarters of this Harlem-based restaurant that has become a historic landmark and a revered tourist attraction. Not one person was without a plate. Some diners had piled- high portions of smothered pork chops, fried catfish, crisp col- lard greens, golden-brown macaroni and cheese, and sugary candied yams. Others were working their way through barbe- cued ribs, southern fried chicken, potato salad, black-eyed peas, and fluffy squares of cornbread. These are just a few of the soul food favorites for which the down-home restaurant has be- come known over the past three decades. (The recipes are in the cookbooks.) Then there is the “Queen of Soul Food” herself: Sylvia. She is just as popular as the home-style Southern cui- sine she serves. 1 Harr_0471374725_c01.qxd 10/3/00 9:03 AM Page 2 2 Against All Odds Dressed in an understated yet classic black dress, and greet- ing her diners with a motherly smile, Sylvia effortlessly made her way from table to table, exchanging hugs and kisses, posing for pictures, signing autographs, and chatting with guests.
    [Show full text]
  • Soul Food: an Interpretation of the History, Significance and Southern Roots of the American Cuisine
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by The University of Mississippi SOUL FOOD: AN INTERPRETATION OF THE HISTORY, SIGNIFICANCE AND SOUTHERN ROOTS OF THE AMERICAN CUISINE by Sarah Bracy Penn A thesis submitted to the faculty of The University of Mississippi in partial fulfillment of the requirements of the Sally McDonnell Barksdale Honors College. Oxford April 2015 Approved by __________________________________ Advisor: Professor Willard Rose __________________________________ Reader: Professor Curtis Wilkie __________________________________ Reader: Doctor Charles Mitchell © 2015 Sarah Bracy Penn ALL RIGHTS RESERVED ii For Cenell and Nadine, whose unwavering pride, unconditional love and collard greens showed me what “soul” really is. iii ACKNOWLEDGEMENTS I’d like to thank the many culinary historians, journalists and masterminds who answered each and every question I threw at them. Your voices provide the power of this project. Thank you, Susan Puckett, for showing me that food is much more than just something we eat. It is an incredible avenue to share intimate stories and personal histories. Without that realization, this thesis would not have come to fruition. To Curtis Wilkie, Kathleen Wickham and Ellen Meacham, thank you for being sticklers for perfection. Under your direction, I grew to become a better writer than I ever imagined I could be. To Will Norton and Charlie Mitchell, thank you for always giving the best advice. To my family, thank you for your constant support, even when you knew those all-nighters were a bad idea. Finally, I am eternally grateful to Bill Rose, whose guidance and supervision as an editor and mentor have shaped me into a true journalist.
    [Show full text]
  • Lctbrochure2016-Opt.Pdf
    1 Nobile’s Restaurant & Bar New Orleans Plan your history-making adventure GIVE YOUR DIET A today and have your own stories to tell. YOUR ind PLACE IN THREE DAY WEEKEND! TIME 866.204.7782 | VisitNOPC.com IN A CUP OR IN A BOWL, THERE’S NOTHING RICHER THAN NEW ORLEANS’ CULTURE. Enjoy authentic Creole and Cajun cuisine, exciting nightlife, music and architecture when you visit the Big Easy. Start planning your trip today. NewOrleansInfo.com | 800-748-8695 Ce Hngry... W’lIn St. Tammany eed Parish, Y great food W refl ects our rich culinary heritage so when you come, bring a healthy appetite. We’re only 45 minutes north of New Orleans. LOUISIANA’S NORTHSHORE 1-800-634-9443 www.LouisianaNorthshore.com/ct #MEETMOBY HOME TO THE: OLD FERRY LANDING; MISSISSIPPI RIVER OVERLOOK MOBY; 13’ 4”, 760 LB. ALLIGATOR WEST BATON ROUGE MUSEUM www.westbatonrouge.net 800-654-9701 YOU’LL GET THE PICTURE. #GoBR Welcome to the Crossroads of the South, where amazing local food isn’t just an occasional topic of conversation, it’s a daily obsession. From up-and- coming culinary innovators to hidden down-home gems, there’s plenty to savor, see and do, with an authenticity and culture that run as deep as the south. Start cooking up your experience today with a taste of what’s on the menu at visitbatonrouge.com. Knowing that tasTing is Believing #bayoulife Why is the food along the bayou so good? In Lafourche Parish you’ll enjoy our unique Cajun culinary experience, including étouffées, gumbos and fresh seafood that makes it easy to understand why tasting is believing.
    [Show full text]
  • Soul Food Cooking Class
    SOUL FOOD COOKING CLASS Fried Chicken (4 servings) 3 eggs 1/3 cup water About 1 cup hot red pepper sauce (recommended: Texas Pete) 2 cups flour 1 teaspoon pepper 1 tablespoon garlic powder 1 teaspoon salt 2 1/2-pound chicken, cut into pieces (or chicken wings equivalent to 2 lbs) Vegetable oil 1. In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. 2. In another bowl, combine the flour and pepper. Season the chicken with garlic powder, salt and pepper. Dip the seasoned chicken in the egg, and then coat well in the flour mixture. 3. Fill a large sized pot with 1/3 full of oil. 4. Heat the oil to 350 degrees F (medium-high heat) in a deep pot. 5. Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes to fry. 6. Take chicken out of oil and place in a strainer that has napkins. The oil has to drain out of the chicken. 7. Serve. Macaroni and Cheese (8 servings) 1 box elbow macaroni 2 large eggs 2 1/4 cups grated cheddar cheese 1 can evaporated milk (12 oz can) 1/2 medium onion diced very small. 1/4 teaspoon salt 2 tablespoon butter ½ cup grated/cubed Romano and parmesan cheese 1. In a medium-large sized pot, add 3 cups of water and put the heat on high.
    [Show full text]
  • The Cultural Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking
    Louisiana State University LSU Digital Commons LSU Doctoral Dissertations Graduate School 2015 Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking Corey David Hotard Louisiana State University and Agricultural and Mechanical College, [email protected] Follow this and additional works at: https://digitalcommons.lsu.edu/gradschool_dissertations Part of the Social and Behavioral Sciences Commons Recommended Citation Hotard, Corey David, "Just Throw it in the Pot! The ulturC al Geography of Hidden Landscapes and Masked Performances in South Louisiana Gumbo Cooking" (2015). LSU Doctoral Dissertations. 1493. https://digitalcommons.lsu.edu/gradschool_dissertations/1493 This Dissertation is brought to you for free and open access by the Graduate School at LSU Digital Commons. It has been accepted for inclusion in LSU Doctoral Dissertations by an authorized graduate school editor of LSU Digital Commons. For more information, please [email protected]. JUST THROW IT IN THE POT! THE CULTURAL GEOGRAPHY OF HIDDEN LANDSCAPES AND MASKED PERFORMANCES IN SOUTH LOUISIANA GUMBO COOKING A Dissertation Submitted to the Graduate Faculty of the Louisiana State University and Agricultural and Mechanical College in partial fulfillment of the requirements for the degree of Doctor of Philosophy in The Department of Geography and Anthropology by Corey David Hotard BA, Louisiana State University, 1999 MA, Louisiana State University, 2003 December 2015 Dedicated to those who left before me: Dr. Thomas Eubanks, Lester Landry, Dr. Miles Richardson, Augie Fragala and Jamie Lapeyrouse Cox ii ACKNOWLEDGEMENTS If it takes a village to raise a child, it takes a city to complete a dissertation! The first people that deserve acknowledgements are definitely my parents.
    [Show full text]
  • 10 Tasty Picks: Support Black-Owned Food Businesses in the Triangle from Tabletop Media Group
    10 Tasty Picks: Support Black-Owned Food Businesses in the Triangle From Tabletop Media Group Bestow Baked Goods (Holly Springs) Opening this summer, Bestow Baked Goods is a locally owned bakery featuring stunning cakes, the best oatmeal cream pies you’ve ever tasted, and brilliant breakfast options like chunky monkey muffins and sweet potato doughnuts. You can order from Bestow online, and check out their Instagram to ooh and ahh over the most beautifully designed cakes! Boricua Soul (Durham) After serving the Triangle for four years from the "Soul Patrol" food truck, Boricua Soul recently opened a brick and mortar restaurant in the American Tobacco Campus. The menu features Puerto Rican– inspired soul food like mojo chicken empanadas, tostones, pernil, and mac and cheese. Plus, you’ll find unique fusion foods like chopped barbecue-filled empanadas, and griddle-fried cornbread (hoecakes) filled with Puerto Rican and Caribbean-inspired meats and vegetables. Order online or enjoy a meal on their patio.. Chez Moi Bakery (Durham) Chez Moi Bakery offers made-from-scratch desserts mixed in small batches. Owner Rhonda Jones is known for her delicious rum cakes of many varieties like brown sugar vanilla, pineapple, black cherry, and chocolate raspberry. After one bite you’ll understand why her cakes have been shipped all over the world! Order from Chez Moi Bakery online or visit the cake truck calendar to find out where she’ll be rolling up next! Dame’s Chicken & Waffles (Cary) Dame’s pairings are world-class, comfort food combinations meant to fulfill your appetite’s and heart’s desires.
    [Show full text]
  • Lunch Soul Food Week
    Soul Food Week A Special “pop-up” January 11-18, 2015 Lunch Menu 11 a.m. –5 p.m. Monday –Friday Appetizers & Snacks Brunches Black Eye Pea Fritters 8 Fried Corn Pone 11 Crispy heritage pea falafel with pea shoots, homemade green Crispy hot water corn cakes served with sorghum molasses, two goddess, and piccalilli eggs cooked your way, and a side of candied yams A Plate of Pickles for the Table 9 A Simple Soul Food Breakfast 11 A sampling of home made pickles including the Delta’s own Kool-Aid Two eggs cooked your way, served with creamy cheese grits, pan- pickle, with sweet cream butter and home baked white bread fried ham or green tomatoes, and a cornbread muffin Memphis-Style Ribs 9 Chicken & Waffle 14 Slow-smoked over hickory wood, dressed with your choice of sweet or Crispy fried chicken tenders served on a crispy rice waffle with hot sauce, with creamy slaw honey butter and Burton’s maple syrup Head Cheese 6 Hot Sausage & Cheese Omelet 12 Hog’s head pâté made with brandy and peppercorns, with bourbon- New Orleans-style hot sausage and Hook’s Cheddar cheese cooked brown sugar mustard and home baked rye bread with three eggs, served with creamy cheese grits Jamaica Jerked Hot Wings 7 Buckwheat & Banana Griddle Cakes 11 Crispy fried chicken wings tossed in a fiery hot jerk sauce, served Antique rustic aromatic buckwheat flour pancakes blanketed with with homestyle bread and a cooling mango-yogurt dip Three Sisters Garden pecans, salted caramel, and banana pudding Soups Fresh Baked Breads Gumbo a la Treme 8 Homestyle White Bread 5 Smoked
    [Show full text]