FYI everyone – we will be serving up Eggs Benedict with local, free range, heritage breed (Red Wattle Hogs, to be precise) ham and local (Maple Meadow) eggs Friday, Saturday and Sunday. We will ALSO be serving up our own cooked from scratch Corned Beef hash EVERY SINGLE DAY. But that might not start until Saturday because tomorrow we need to actually cook up our corned beef . . .
And, as soon as Jill bakes up some of her UNBELIEVABLE biscuits, we will be serving up Sausage, Biscuit and Gravy – also totally local, free range, Red Wattle pork – we’re making the sausage OURSELVES, right here, PROPER!