10/27/2026
Here's something most restaurants can't say: the country ham we serve on one of most popular dishes has been aging in our own house for two full years.
We use Meacham hams and bring them to maturity slowly, the same way five generations of our family have done it.
It's the dish Duncan Hines drove across the state for in 1949 -
Give it a try as part of our dinner plate, or grab some of our special bite-sized ham biscuits... taste the difference for yourself.