Synopsis

The menu features honey-glazed pork belly burnt ends, a sweet and savory indulgence. Alongside, peach bourbon baked beans offer a touch of Southern charm. An easy apple slaw, brightened with an apple-jalapeño dressing, provides a refreshing counterpoint. Pitmaster Moe Cason delivers his signature Memphis-style barbecue chicken thighs, seasoned to perfection. And for dessert, Gesine Prado presents a blackberry cornbread cake, a delightful blend of rustic and elegant flavors.