Housemade Jam

The B-Roll

Chai

Chicken & Waffles

Bill Neal's Shrimp & Grits

Made with Biscuit Batter, Served with Maple & Bacon

Kid's Housemade Waffle

Iced Americano Coffee

Buttermilk Biscuit Sandwich

2 Over Easy Eggs, Shaved Ham, Fried Potatoes, Topped with Sausage Gravy

Hungry Bowl

Topped with Fried Chicken Tenders, 2 Eggs Any Style, Cheese Grits, Jam, Choice of Bacon

Buttermilk Biscuit

Housemade Lemonade

Chai Latte

ESPRESSO Double Shot

CHICKEN TENDERS

Orange Juice

MIMOSA

made with Egg Bacon, Mini & Toppings with the Side

KID'S EGG WAFFLE PLATE

BISCUIT BACON

FRUIT TEA

COUNTRY HAM

ICED BROWN SUGAR OATMILK

Served over made with Milk, Topped with Shaved Sprouts

Light OATMEAL

made with BERRIES, Topped with Whipped Cream

WAFFLES

BILL HEAL'S SHRIMP & GRITS

Wash fruit thoroughly. For berries leave whole or roughly chop larger berries; pit and chop stone fruit (peaches, plums) into 1/2–3/4-inch pieces. Measure 4 cups of prepared fruit.

If you want a smoother jam, lightly mash the fruit in a bowl with a fork or potato masher until you reach the desired texture (some chunks remain).

Place a large, heavy-bottomed saucepan over medium heat. Add the prepared fruit, 2 tablespoons water, and the pinch of salt. Stir to combine to prevent sticking.

Cook fruit, stirring occasionally, for 5–10 minutes until it begins to break down and release juices.

Stir in the granulated sugar and the lemon zest (if using). Reduce heat to medium-low and simmer gently, stirring frequently to dissolve the sugar, about 5 minutes.

If using powdered pectin: sprinkle 1 tablespoon pectin over the cooking fruit and whisk in quickly to avoid clumping. Bring the mixture to a vigorous boil (one that cannot be stirred down) for 1–2 minutes, then reduce to a rolling simmer. If using chia seeds: stir in 2 tablespoons chia seeds and continue to simmer gently for 8–10 minutes; chia will absorb liquid and thicken as it cools.

Add Pectin or Thickener

Add the 2 tablespoons lemon juice and continue simmering until the jam reaches setting point. To test setting point, place a small spoonful on a chilled plate, return to the fridge for 1 minute — if it wrinkles when pushed with a finger, it’s set. This can take 10–20 minutes total depending on fruit and heat.

Remove from heat and stir in 1 teaspoon vanilla extract if desired. Skim any foam from the surface with a spoon for clearer jam.

Ladle hot jam into sterilized jars, leaving about 1/4-inch headspace. Wipe rims clean with a damp cloth, seal with lids, and screw on bands fingertip-tight.

For short-term storage (refrigeration): allow jars to cool to room temperature, then refrigerate. Jam will thicken further as it chills and will keep for up to 3 weeks in the refrigerator.

For longer shelf-stable storage (water bath canning): process filled, sealed jars in a boiling water bath for 10 minutes (adjust for altitude if necessary). Remove jars and let cool undisturbed for 12–24 hours; check seals (lids should not flex). Properly canned jam can store in a cool, dark pantry for up to 12 months.

Once opened, keep refrigerated and use within 3–4 weeks. Use on toast, in yogurt, as a glaze for meats, or in baking.

If jam seems too loose after cooling, simmer gently to reduce further, or stir in a little more pectin (dissolved per package instructions) and reprocess in jars if needed.

fresh fruit (berries, stone fruit, or mixed)

granulated sugar

lemon juice, freshly squeezed

finely grated lemon zest (optional)

commercial powdered fruit pectin

or chia seeds (as a natural thickener)

water

salt

vanilla extract (optional)

sterilized jars with lids

large, heavy-bottomed saucepan

wooden spoon or spatula

ladle and funnel (optional)

Chill a rocks glass or coupe if desired. In a mixing glass, add 2 oz blended bourbon, 0.5 oz aged rum, 0.75 oz sweet vermouth, 0.25 oz bitter liqueur (Campari or Aperol), and 0.25 oz pure maple syrup.

Measure and combine

Add 0.5 oz fresh lemon juice, 2 dashes orange bitters, and 1 dash Angostura bitters to the mixing glass. These balance sweetness and add aromatic complexity.

Add citrus and bitters

Fill the mixing glass with large, cold ice and stir with a bar spoon for 20–30 seconds (about 20–30 full rotations) until the mixture is well chilled and slightly diluted — target temperature around 4–6°C (39–43°F). Stirring chills and clarifies the cocktail without over-diluting.

Add ice and stir

Place a single large ice cube into your chilled rocks glass (or leave the coupe empty for a stirred-up, no-ice presentation). Strain the chilled cocktail over the ice using a julep strainer or Hawthorne into the prepared glass.

Express the orange peel over the drink by holding it skin-side down over the glass and giving it a sharp twist to release oils. Rub the rim with the peel briefly if desired, then drop the peel into the drink as a garnish.

Serve immediately. The B-Roll is best enjoyed slowly to appreciate the layered flavors — bourbon warmth, rum depth, vermouth richness, a whisper of bitterness, and a bright citrus finish.

blended bourbon

aged rum

sweet vermouth

bitter liqueur (e.g., Campari or Aperol)

maple syrup (pure)

fresh lemon juice

orange bitters

Angostura bitters

orange peel (for garnish)

large ice cube(s)

coupe or rocks glass (chilled if desired)

Crush the cardamom pods lightly with the flat side of a knife to expose the seeds. Smash the cloves and peppercorns slightly. Slice or grate the fresh ginger thinly. In a small saucepan, add 2 cups water and all the spices from the 'Spice Mix' section (crushed cardamom, cloves, peppercorns, ginger, and cinnamon stick).

Combine water and spices

Bring the water and spices to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and simmer uncovered for 5–7 minutes to let the spices infuse and the liquid reduce slightly.

Simmer spices

Add the 2 tablespoons of black tea leaves to the simmering spiced water. Stir, then simmer for 2–3 minutes until the tea has released its color and aroma (longer for stronger brew).

Add tea leaves

Pour in 1 cup whole milk and add 2 tablespoons sugar. Increase heat to bring the mixture back up to a gentle boil, watching carefully so it doesn't boil over. Once it starts to rise, lower heat immediately and let it simmer for 2–4 minutes so the milk takes on the tea and spice flavors.

Add milk and sugar

Remove the saucepan from heat. Using a fine-mesh strainer or tea strainer, strain the chai into a teapot or directly into cups to remove tea leaves and whole spices.

Strain

If you prefer a smoother chai, you can grind the crushed spices (cardamom with seeds, cloves, peppercorns, and cinnamon) in a spice grinder or mortar and pestle before adding to the water. Freshly grinding releases more aroma. Use the ground mix directly in step 'Combine water and spices'.

Stir in 1/4 teaspoon vanilla extract to the strained chai if desired for a rounder flavor. Adjust sweetness with additional honey or sugar to taste. Serve hot.

whole milk

black tea leaves (assam or strong black tea)

green cardamom pods

whole cloves

black peppercorns

fresh ginger

cinnamon stick

vanilla extract

sweetener (honey or additional sugar)

In a large bowl whisk together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt until evenly combined.

Prepare dry ingredients

In a separate bowl, beat 2 large eggs lightly, then whisk in 1 1/2 cups whole milk, 4 tablespoons melted butter and 1 teaspoon vanilla extract until smooth.

Combine wet ingredients

Pour the wet mixture into the dry ingredients and stir gently just until combined. Do not overmix — a few small lumps are fine. Let the batter rest for 5–10 minutes while you prepare the chicken; this improves texture.

Make the batter

Preheat your waffle iron according to manufacturer directions and lightly brush or spray with oil. Pour the recommended amount of batter into the hot waffle iron (usually about 3/4 to 1 cup depending on size) and cook until golden brown and crisp, about 4–6 minutes per waffle. Keep finished waffles warm in a low oven (90–100°C / 200°F) on a rack so they stay crisp while frying the chicken.

Cook waffles

Pat 6 pieces of chicken dry with paper towels. In a nonreactive bowl combine 2 cups buttermilk and 2 tablespoons hot sauce. Submerge the chicken in the buttermilk mixture, cover and refrigerate for at least 1 hour or up to overnight. This tenderizes and seasons the meat.

Brine/marinate the chicken

In a large shallow dish whisk together 2 cups flour, 1/2 cup cornstarch, 2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, 1/2 teaspoon dried thyme, 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Mix thoroughly so spices are evenly distributed.

Make dredge

Remove a piece of chicken from the buttermilk, letting excess drip off but not wiping it dry. Dredge thoroughly in the flour mixture, pressing so the coating adheres. For extra-crispy chicken, dip back in the buttermilk briefly and dredge again for a double coating. Place coated pieces on a wire rack and let rest 10–15 minutes to set the crust.

Coat the chicken

In a heavy, deep skillet or Dutch oven add about 1.5 cups vegetable oil (enough to reach 1–1.5 inches up the sides depending on pot). Heat over medium-high until the oil reaches 175–180°C (350–360°F) on a thermometer. If you don't have a thermometer, test with a small pinch of dredge — it should sizzle steadily and brown slowly.

Heat the oil

Working in batches to avoid overcrowding, carefully lower chicken pieces into the hot oil skin-side down. Fry thighs for about 10–12 minutes, turning once halfway, until coating is deep golden brown and an instant-read thermometer inserted near the bone reads 74°C (165°F). Smaller pieces will cook faster — adjust time accordingly. Keep finished pieces on a wire rack over a baking sheet in a 100–120°C (200–250°F) oven to stay warm and crisp while you finish remaining chicken.

Fry the chicken

After frying, let chicken rest 5 minutes before serving so juices redistribute. Squeeze a little lemon over each piece if desired for brightness.

Drain and rest

Place one warm waffle on each plate. Top with a piece (or half-piece) of fried chicken. Brush or drizzle 1/2 tablespoon melted butter over the chicken and waffle if desired.

Assemble

Pour warm maple syrup (about 2–3 tablespoons per serving, total 3/4 cup for 4 servings) at the table or drizzle over the chicken and waffle. Dust lightly with 1 tablespoon powdered sugar and sprinkle chopped chives or parsley if using. Serve immediately with lemon wedges on the side.

Serve with syrup and garnish

To reheat, warm chicken in a 180°C (350°F) oven on a rack for 8–12 minutes to crisp; reheat waffles in a toaster or oven for best texture. Store chicken and waffles separately in airtight containers for up to 2 days in the fridge.

Leftovers and reheating

all-purpose flour

baking powder

baking soda

fine salt

large eggs

unsalted butter, melted

skin-on, bone-in chicken thighs (or breast pieces)

buttermilk

hot sauce

cornstarch

paprika

garlic powder

onion powder

cayenne pepper

dried thyme

kosher salt

freshly ground black pepper

vegetable oil (for frying)

unsalted butter, melted (for serving)

maple syrup

powdered sugar (optional)

fresh chives or parsley, chopped (optional)

lemon wedges (optional)

Bring 4 cups water and 1 tsp Kosher salt to a rolling boil in a medium saucepan over medium-high heat.

Boil and stir grits

Slowly whisk in 1 cup grits to the boiling water to prevent lumps. Reduce heat to low and simmer, covered, stirring every 5 minutes, for 20–25 minutes (stone-ground may take 30–40 minutes) until the grits are thick and tender.

When grits are tender, stir in 1 cup milk (or half-and-half) and 3 tbs butter until incorporated and warmed through, about 2–3 minutes.

Remove from heat and stir in 1 cup grated sharp cheddar until melted and smooth. Taste and adjust seasoning with 1 tsp Kosher salt and 1/2 tsp black pepper. Cover to keep warm while you prepare the shrimp.

In a large skillet over medium heat, add the diced bacon and cook until crispy and browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving bacon fat in the skillet (about 1–2 tbs).

Prepare bacon and aromatics

Add 2 tbs unsalted butter to the hot bacon fat. When butter has melted, add the finely minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Pour in 1 tbs dry white wine (or chicken broth) to deglaze the pan, scraping any browned bits from the bottom. Stir in 1 tsp Worcestershire sauce, 1 tsp hot sauce, 2 tsp lemon juice, and 1 tsp smoked paprika. Allow the mixture to simmer gently for 1–2 minutes to meld flavors.

Deglaze and build the sauce

Increase heat to medium-high. Add the shrimp in a single layer and season with 1 tsp Kosher salt and 1 tsp freshly ground black pepper. Cook the shrimp undisturbed for 1–2 minutes until the underside is pink and slightly seared, then flip and cook another 1–2 minutes until shrimp are opaque and just cooked through (total 3–4 minutes). Do not overcook.

Cook shrimp

Stir the cooked bacon back into the skillet along with 2 tbs chopped fresh parsley and an additional 1 tbs butter if you want a silkier sauce. Taste and adjust seasoning — add more lemon or hot sauce if desired.

Spoon a generous portion of cheesy grits onto each warmed plate (about 1/2 cup to 3/4 cup per serving depending on appetite).

Top the grits with a portion of the shrimp and sauce, making sure to drizzle some of the pan sauce over the grits.

Garnish with sliced green onions, extra chopped parsley, and a lemon wedge. Serve immediately.

large shrimp (peeled, deveined, tails on or off as preferred)

bacon (thick-cut), diced

unsalted butter

shallot, finely minced

garlic, minced

Worcestershire sauce

hot sauce (e.g., Tabasco)

dry white wine or low-sodium chicken broth

fresh parsley, chopped

smoked paprika

Kosher salt

coarse-grind yellow grits (stone-ground if available)

whole milk or half-and-half

sharp cheddar cheese, grated

green onions (scallions), thinly sliced

extra parsley, chopped

lemon wedges

Preheat your waffle iron according to manufacturer instructions to medium-high heat. Lightly grease the plates with a small amount of oil or nonstick spray.

Preheat

In a medium bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.

Dry ingredients

In a separate bowl, whisk the egg until blended. Add buttermilk, whole milk, and melted cooled butter; whisk until smooth.

Wet ingredients

Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. The biscuit-style batter should be thicker than classic waffle batter but still scoopable; avoid overmixing. If batter feels too thick to spread in the waffle iron, add up to 1 tablespoon more milk.

Combine

Spoon or pour batter onto the preheated waffle iron (use about 1/2 to 3/4 cup depending on size). Close and cook until the waffle is golden brown and cooked through — typically 3 to 5 minutes depending on your iron. For a crisper exterior, leave an extra 30–60 seconds but watch to avoid burning. Transfer waffle to a wire rack to keep crisp while you cook remaining waffles.

Cook

Cook the bacon until crisp using your preferred method: in a skillet over medium heat (about 8–10 minutes, turning occasionally), in a 400°F/200°C oven on a rack (12–18 minutes), or in the microwave per package instructions. Drain on paper towels and chop into bite-sized pieces.

Cook bacon

Gently warm the maple syrup in a small saucepan over low heat for 1–2 minutes or microwave in a microwave-safe container for 15–20 seconds. Stir and set aside.

Warm maple syrup

Place the cooked waffle on a plate, add 1/2 tablespoon unsalted butter on top to melt, drizzle with 2–3 tablespoons warm maple syrup (or to taste), and sprinkle the chopped bacon evenly over the waffle so each bite has some bacon. For kids, use less syrup and smaller bacon pieces as needed.

If using, dust a small pinch of powdered sugar over the waffle and garnish with fresh berries for color and added nutrition.

Housemade Jam

The B-roll

Chai

Chicken & Waffles

Bill Neal's Shrimp & Grits

Kid's Housemade Waffle

Iced Americano Coffee

Buttermilk Biscuit Sandwich

Hungry Bowl

Buttermilk Biscuit

Housemade Lemonade

Chai Latte

Espresso Double Shot

Chicken Tenders

Orange Juice

Mimosa

Kid's Egg Waffle Plate

Biscuit Bacon

Fruit Tea

Country Ham

Iced Brown Sugar Oatmilk

Light Oatmeal

Waffles

Bill Heal's Shrimp & Grits