Brown Sugar and Barrels Menu

Join celebrity Chef Tanya Holland

BROWN SUGAR & BARRELS MENU

DINNER

Pimento Cheese with crackers

Pork Sliders with Spicy Coleslaw

Selection of Southern Breads

Creole Baguettes, Savannah Cream Biscuits, Cinnamon Raisin and Pecan sourdough bread

Chef Hannah Ingham

 

Chicken and Waffles

 Shrimp and Grits 

 Smoked Ribs

Smoked Yams, Collard Greens & Corn Bread with Brown Sugar butter

Pulled Pork Pizza  

By Chef Gregg Wangard

DESSERTS

 By Chef Hannah Ingham

Beignets with Fig Apple Jam

Truffles

Red Velvet Shooters

Warm Bourbon Pecan Buns

  

Red Velvet Shooters

Pecan Shortbread Cookies

Desserts by Chef Willie Vey 

Chocolate S’mores Pie 

Key Lime Pie  

PUNCHES

B - side

Buffalo Trace Bourbon, Mescal, Gran Classico, Burlesque Bitters, Vanilla

The Bronze Buckaroo

Bulleit Rye, Velvet Falernum, Angostura Bitters, Lime, Ginger Beer

The Best Weather

Hanger One Mandarin Blossom Vodka, Orange Liqueur, Ginger, Basil, Lime

BEER & WINE

Meet Tanya Holland of Brown Sugar and Barrels

The Menu and Venue- Brown Sugar & Barrels

Chicken and Waffles

Join Soul Food Queen and Celebrity Chef, Tanya Holland for Brown Sugar & Barrels at the Cliffs Resort. Sip barrel aged cocktails, craft beer, and local wines while sampling southern cuisine showcasing California fresh ingredients. Thrill your pallet with an array of contemporary soul food dishes infused with sweet and savory flavors from the south expertly prepared by Chef Gregg Wangard and Chef Tanya Holland. Savor the salty brine from our Low Country Oyster Roast set on our back patio while enjoying breath taking panoramic ocean views and the soulful sounds of Soul Scratch.   As the sun sets over the California coastline, indulge in an assortment of delectable desserts prepared by Pastry Chef Hannah Ingham. Then hit the dance floor with fellow foodies and boogie down to hits from guest DJ Carlos Escobar

Smoked Ribs

Friday, September 26^th, 2014

6:00-11:00pm

Marisol at the Cliffs Resort

We are BACK! With a Food Event to inspire and titulate. Join Us for Brown Sugar and Barrels

The Competition Menu for Hops and Hogs dinner and Winners!

Amazing Chefs!

Charcuterie

Pickled fresh picked peas, baby carrots, cauliflower and beans

Bacon Jam with fresh baked bread sticks

Willie's Sweet Bacon Biscuits

Savory Head Cheese

Pate with Pistachio's

Pork Fritters

And the winner is......................Willie's Sweet Bacon Biscuits (aka Crack Biscuits) 

Appetizers

Toasted Barley Salad 

 Toasted Barley, tomatoes, mint, basil, pistachios, olive oil, rice wine and barbecued Pork Skins

Made by Chef Gregg Wangard and Chef Michael Avila

Pâtè en Croûte

Pâtè encrusted in a flacky dough, topped with Spicy Chicarone Salad and Brown Butter Cherries.

Made by Chef Steven Smeets and Chef Casey Walcott

Seared Sea Scallops

Braised Pork Belly, Garden Carrot Puree, thyme apple glaze.

Made by Chef Gregg Wangard and Chef Michael Avila

Pork Many Ways

Sansho Ribs, Slow Roasted Shoulder, Pork and Beans

Made by Chef Steven Smeets and Chef Casey Walcott

And the winner is.............................Pâtè en Croûte!

Made by Chef Steven Smeets and Chef Casey Walcott

Entrees

Kalua Roast Pig

Coconut-Mango Sticky Rice, Pineapple Guava Sauce, Pork and Beans.

Made by Chef Gregg Wangard and Chef Michael Avila

Pork Belly Wrapped Loin

Sage Stuffing, Country Yukon Mashers, Brussels Sprouts, Pork Eye Gravy

Made by Chef Steven Smeets and Chef Casey Walcott

And the winner is.............................Pork Belly Wrapped Loin!

Made by Chef Steven Smeets and Chef Casey Walcott

Dessert

Sticky Toffee Pudding with Candied Bacon and Stout Ice cream

Turtle pie, cookie dough truffles, coconut marshmallows, basil simple syrup fruit salad with fresh whipped cream.

Made by Chef Hannah Ingham and Chef Willette Vey