Tonight, from the fire

Sourdough baked in the dying coals each afternoon, cultured butter finished over smoke.

Charred hard and fast, tossed with benne, flaky salt, and a squeeze of grilled lime.

Buried whole in the embers, peeled at the counter, whipped ricotta, hazelnut, sherry.

Sunburst Farms trout smoked over oak, horseradish crème fraîche, grilled crackers.

North Carolina oysters roasted in the shell, ember butter, charred scallion, lemon.

Sunburst Farms rainbow trout, charred lemon, smoked brown butter, fire-wilted greens.

Twenty-four-hour brine, blistered ember onions, salsa verde, toast soaked in the drippings.

Thirty-day dry-aged, cooked directly on the coals, bone marrow butter, grilled chicories.

Seared in a hundred-year-old skillet, green tomato chowchow, charred corn, herbs.

Deep Woods Farm hen-of-the-woods, basted over the fire, white bean purée, chile crisp.

Six hours over low oak coals, apple-mustard glaze, skillet cornbread, vinegar slaw.

Split open at the table, sorghum butter, benne seed, urfa chile.

Anson Mills cornmeal, baked to order in cast iron, hot honey and salted butter.

Radicchio and escarole kissed by the flame, anchovy-free Caesar dressing, breadcrumb.

Ten Acre Farm collards, smoked ham hock broth, pickled chile vinegar.

House graham, dark chocolate ganache, marshmallow bruleed over the hearth coals.

Six thin layers, dried-apple butter, sorghum whipped cream. An Appalachian classic.

Wildflower honey cold-smoked over oak, buttermilk, macerated blackberries.

Bourbon smoked to order under a glass dome, demerara, black walnut bitters.

Gin, hearth-charred lemon syrup, egg white, thyme from the back garden.

Dry Hendersonville cider aged on toasted oak chips, poured cellar-cool.

Light, peppery, and just chilled: our house pour for anything off the grill.

Grown three counties over; orchard fruit and woodsmoke-friendly acidity.

Smoked cherry shrub, rosemary, soda. All of the campfire, none of the proof.