Bree Bree's
Kitchen

Stone-ground grits slow-simmered with smoked gouda and nutty brown butter.

Fresh corn charred in cast-iron with bacon lardons and Kentucky bourbon.

Collard and mustard greens braised 6 hours with smoked turkey wings.

Served warm in a mini-skillet with whipped cinnamon-honey butter.

Crispy-skinned russet loaded with cheddar, sour cream, bacon bits, and chives.

Brown sugar-roasted sweet potato with toasted marshmallow and pecan streusel.

Cornmeal-dusted Delta okra fried crisp, served with ranch dipping sauce.

Tangy vinegar-based slaw with shredded cabbage, carrots, and celery seed.

Layers of chocolate ganache, sweetened cream cheese, whipped cream, and pecan shortbread crust.

Mini buttermilk biscuits with rich cocoa-infused dipping gravy and powdered sugar.

Kennett strawberries macerated in vanilla sugar over a warm buttermilk biscuit with fresh whipped cream.

Classic Southern pecan pie with a splash of Kentucky bourbon, served warm with vanilla ice cream.

Giant chocolate chip cookie baked to order in a mini cast-iron skillet, topped with ice cream and caramel.

Layered vanilla custard, fresh bananas, and Nilla wafers with torched meringue topping.