Showcasing a rustic yet polished design, The Kitchen has the vibe of eating in your family’s kitchen, with a variety of communal, high-top, sofa, outdoor, and bar seating with rich woods, steel blues, and leather accents throughout. Menu items at The Kitchen—including snacks, small plates and sandwiches, charcuterie & cheese boards, and flatbreads—will feature seasonal ingredients from the 7,000-square-foot on-site garden at Whisper Creek Farm as well as fresh eggs daily from the farm’s recently added chicken coop. The Kitchen’s sausages and charcuterie, prepared by the JW Marriott butcher, pair perfectly with The Brewery’s hops-laden creations.
Dafoodie was invited for this new farm-to-table dining experience and a tour by the butcher, the baker and the brewmaster. Check out the photos below!
The appetizers were chive biscuits that were served with pork butter and apple moonshine jam, and an Arugula Flatbread that had kale pesto, eggplant, Gruyere, and balsamic onions. The appetizers were paired with a Farmhouse Brown Ale.
Next up was the Whisper Creek Farm Harvest Salad made with almost all the fresh produce from the farms. Pickled beets and carrots, tomato confit, brussels sprouts, broccolini, Egyptian spinach, and so much more! The salad was topped off with a fragrant citrus ricotta cheese (made with their meyer lemons, of course). This was my favorite dish! Paired with their WCF Lemon Tea Ale.
Then there was the seared grouper with Anson Mills grits, ham hock broth, and leeks. The pickled leeks provided a tartness that cut through the creaminess of the grits and the broth.
The last of the savory dishes was their sandwich, but this was no ordinary sandwich! The bread was a honey pecan roll stuffed with smoked ham, avocado, mustard frills, and topped with a beautifully fried sunny-side-up egg. On the side were their chips that were tossed in their award-winning BBQ rub. Although the dish was delicious, the beer that was paired with it stole the show. The Lemongrass Amber Wheat beer...amazing.
Last but not least was the Surplus Kumquat Gelato made with their own honey. Everyone was completely stuffed by the end of the meal and needed something light and refreshing, and this dessert was the one to do it!
The Brewery will produce 28 gallons of beer weekly including five styles of beer created each season—Dark, Wheat/Light, Amber, IPA and a Special Brew (a seasonal made from the freshest farm ingredients).
We will certainly be back! Here are some more photos of The Kitchen:
Photos by Kristine Youngin.