Chef Britt mixes together an iconic loaf of white bread, AKA The Pullman Loaf or Pain De Mie. Combined with the bacon she made the previous week, she creates a killer BLT sandwich.
Soft, pillowy pretzels buns are the stuff of legend. The secret? A bath in lye and baked in a wood-fired oven! Chef Britt shows you how to make the best pretzel buns for your next cookout!
Greek salads are found frequently on lunch menus, but rarely will you find them with grilled shrimp and romaine! Chef Britt shows you how to put together this flavor-packed Greek Grain Salad and keep it fresh all week!
Putting together a grand-looking charcuterie board doesn’t have to take a lot of work. Chef Britt shows us her tips and techniques for putting together a super easy, yet very chic-looking board that will have your guests in awe. Read on for a wonderfully simple recipe for smokehouse BBQ nuts!
A cocktail is only as good as its ingredients. If you’re looking for a solid seasonal cocktail with quality ingredients in mind, then look no further than Public at the Brickyard. This restaurant that focuses on bringing local ingredients to the marketplace has a rotating cocktail list with a large span of liquor offerings. We asked Bartender Kerry Wehner to mix up a unique cocktail proven to be a hit at holiday parties. She delivered a New York Sour that’s as beautiful as it is tasty.
By
Britt Shoffner
