Secret Society Biscuits & Beer Brunch

During the recent Charleston Wine + Food festival, we enjoyed a Southern brunch from Blackberry Farm's chef Joseph Lenn

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    Event Design by Easton Events

    Margaret Houston

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    Guests enjoying cocktails during the welcome reception

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    Belle Meade Bourbon Bloody Mary with Dilly Beans

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    Blackberry Farm Proprietor, Sam Beall (middle), chatting with guests

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    Chef Joseph Lenn of Blackberry Farm

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    An assortment of spreads from the Blackberry Farm Pantry

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    Pork belly biscuits, bread and butter pickles, and blackberry jam

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    Garden & Gun Photography Director, Maggie Kennedy, with her husband

    Margaret Houston

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    Margaret Houston

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    Florals by SYGDesigns

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    Margaret Houston

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    Chef Lenn freshly grating Singing Brook Cheese over the first course, Late Winter Greens with Poached Farm Egg

    Margaret Houston

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    Margaret Houston

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    Garden & Gun Editor in Chief, Dave DiBenedetto

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    The culinary team led by Chef Joseph Lenn (right)

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    Classic Saison and Farm Ale both from the Blackberry Farm Brewery and Pippin Gold Port from Foggy Ridge Cider

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    Rebecca Darwin, Garden & Gun President & CEO with Susan Scarborough

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    Biscuit Bread Pudding served with Foggy Ridge Cider Caramel

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    Margaret Houston

Garden & Gun Secret Society Club members enjoyed a remarkable brunch in downtown Charleston, South Carolina, as part of the BB&T Charleston Wine + Food Festival®. Blackberry Farm Chef Joseph Lenn prepared an unforgettable three-course brunch of Foothills Cuisine paired with Blackberry Farm's Farm Ale, Classic Saison, and Foggy Ridge Cider's Pippin Gold Port. Guests also had the pleasure of tasting Lenn's biscuits featured on the October/November 2012 cover of Garden & Gun.

A Special Thanks to:
Easton Events: Event Design
SYGDesigns: Florals
Foggy Ridge Cider

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