Big Jones

Piquant spread of aged Cheddar cheese, homemade Worcestershire, and pimientos, with piccalilli and benne crackers

Hazzard Free Farm cornmeal and sweet corn puffs served with spicy tomato chutney

Fried crisp in Hazzard Free Farm cornmeal, with creamy buttermilk, deviled egg puree, and pickled Key West Pink Shrimp

Louisiana crawfish tail patties seasoned with mustard and cayenne and sauteed, served with sweet corn relish and remoulade

House cured and smoked andouille sausage with chicken in smoky black roux, with buttered Cahokia rice

Local sweets simmered in Kilgus Farmstead Jersey cow milk with leeks and warm spices, garnished with cornmeal biscotti, spicy apple chutney, and fried sage

Made daily from seasonal inspirations and local and southern ingredients always

Local cauliflower charred on the grill with blackening seasonings, served on black walnut and Fresno chili romesco sauce

Fischer Farms beef simmered in a piquant broth with three chilies, served with cornbread muffin, crème fraiche, Spanish and green onions

Hazzard Free Farm heirloom cornmeal baked in bacon fat, topped with whipped sorghum butter

King Arthur flour and Farmhouse kitchens butter, with whipped sorghum butter and homemade fruit preserves

Piquant spread of aged Cheddar cheese, homemade Worcestershire, and pimientos, with piccalilli and benne crackers

Our gold standard. A Sweet and sour green tomato pickle relish with mustard seed, bell peppers, and onion

Classic cucumber pickles in a sweet cider vinegar-based brine with ginger, mustard, and garlic

A.K.A. Chaw-chaw, chaw, or just chow, a cabbage and sweet pepper relish with a touch of chili

A Southern standby, green okra preserved in spicy sour pickle with Calabrian chili

A sampler of each of our six house relishes

Our house-cured charcuterie board starts with local pasture-raised meats given time and smoke. Andouille, tasso, hamburgerwurst, and tete de cochon with toast, housemade mustard, and relishes

Cajun-style blood sausage, sour cocktail rye, pickled peaches, homemade hot horseradish mustard

House pickled and smoked hog's head terrine, pumpernickel, peach chutney, bourbon-spiked mustard, petite greens

Peppery pork and rice sausage breaded and fried crisp, served with cayenne mayonnaise and green tomato relish

Alabama catfish fried crisp in corn and rice flour breading, served with creamy grits, sea island red peas, and tasso ham beurre monte

Louisiana crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice

One breast and one wing fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens

One thigh and one leg fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens

Four pieces of the recipe some have called the Best in America, fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens

Local Amish chicken smothered in onion gravy with butter and knefle dumplings, garnished with fried broccoli

Fischer Farms oxtails braised in wine and simmered in their own gravy with tomato confit and broccoli, and sauteed sweet potato dumplings

Viridian Farms oyster and lion's mane mushrooms smothered in dark roux gravy, tossed with knefle dumplings and garnished with pea greens

Sweet tea-brined pork loin roast and crispy boudin ball with baked bean puree and sweet potato hash

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits

Indiana ducking seared breast and leg confit, wild rice pecan granola, celery root puree, quince preserve, bourbon giblet jus

Creamy Camellia butterbeans with pan-roasted spaetzle dumplings and hasselback Nichols Farm purple yam

Fischer Farms pork shoulder smoked over applewood and smothered in tangy Eastern Carolina-style sauce, served on a buttered roll with creamy cole slaw and bacon fat fries

House-ground Fischer Farms regenerative-ranched beef patty stuffed with pimiento cheese and grilled, with butter lettuce, tomato, bread & butter pickles, cayenne mayonnaise, pickled onion rings, with bacon fat fries

Local sweets sauteed with jowl bacon and onion in butter, glazed with sorghum molasses and garnished with scallions

Hard-fried kennebec potatoes tossed in bacon fat & malt vinaigrette with parsley

Homage to the Gullah creators of Lowcrountry cuisine. Red peas, rice, benne, piccalilli

Four blended cheeses in a piquant mustard cream sauce with buttery bread crumb topping

Chef Paul's first cookbook and a gem. Over 100 of Big Jones' most famous recipes you can make at home, from the amazing cornbread to ice creams, pickles, fried chicken, even our andouille sausage recipe is in there! With stories of the people and places that bring Southern cuisine to life. University of Chicago Press, 2015. 300 pages.

Now available! Chef Paul's love letter to his home region in the form of 140 recipes, filled with stories and anecdotes about the people and places that make Midwestern food come alive. Painstakingly researched, it's full of thrilling surprises. 300 pages. University of Chicago Press, September 2023.

Newly released! This paperback version of Chef Paul’s lauded cookbook is lighter and easier to leaf through for folks who like a more compact book package. Same great stories and recipes, with updated plaudits!