In part 1 of the Coq au Vin tutorial, Chef Fred Neuville demonstrates how to make his signature brine, as well as the proper breakdown of a whole chicken. Stay tuned for part 2, where Chef Neuville will show us the cooking process for the Coq au Vin. Coming soon!
This week, we have part two of our video series with Chef Fred Neuville featuring his recipe for Potato Gratin. Chef Neuville takes you through a step-by-step process to make Potato Gratin on your very own. Stay tuned for part three of our video series featuring his famous collard greens.
This week, we have part one of our new video series with Chef Fred Neuville featuring his recipe for Pork Chop Brittany.Stay tuned for more great recipes!
As 2016 comes to a close, we would like to take the time to thank our community for their continued support over the last year. Fat Hen would not be possible without the support and dedication from our vendors, patrons, and employees, and for that we are forever thankful.
The end of the year is a time for reflection and change, so we would love to hear feedback from our community. Please send any and all feedback to email@example.com. We take all feedback into consideration and will use it to continue to make Fat Hen the best it can be.
We hope everyone has had a wonderful holiday season and a prosperous New Year!
Delicious Drinks on Johns Island
Our new fall cocktails, created by Fat Hen’s lead bartender Austin Lee, feature fresh, local, seasonal flavors.
Austin knew he wanted to feature apples in his fall cocktail list, with prime picking season right around the corner. Thinking of the change of the season, Austin immediately thought of pairing local apples from Nano Farms with cinnamon. This lead him to create our house-infused apple and cinnamon rum.
Being a Lowcountry French restaurant, Austin thought of using an applejack brandy to enhance and intensify the apple flavor. Topped off with local apple cider and ginger beer, this cocktail is sure to be a hit through the fall season.