I'll Have What I'm Having
RECIPES, CONVERSATIONS, STORIES AND MORE. HIGHLIGHTING WATERSHED MOMENTS + OUR PEOPLE, PARTNERS AND FAVORITE FLAVORS.
Four Peelin' with The Whole Dang Sales Team
In this edition we meet Grant Bain, our traveling road show. If you’ve been in the UK, Michigan, Georgia, Illinois, or Kentucky recently you’ve probably seen his face. Responsible for setting up new business, and training new sales folks, he’s a bit of a Grant of all trades.
Blast From the Past Series: Watershed Yearbook Menu
Testing the excerpt section for the blog posts.
Blast From the Past Series - Baseball Menu
Testing the excerpt section for the blog posts.
Shrubs: The Most Refreshing Summer Sippers
Testing the excerpt section for the blog posts.
Watershed Menus: Blast From the Past Series
Testing the excerpt section for the blog posts.
Chef Jack's Pickledillies
This dish gets ordered with such frequency that it has kept its place as the number one ordered food item since we opened the doors. Set in a small bowl but packing a serious flavor punch, drizzled with honey and black pepper, the brussel sprouts are one of the few dishes that are reordered by guests who aren’t satisfied by the first round alone, sometimes even before their initial bowl is empty.
Four Peelin' with Grant
In this edition we meet Grant Bain, our traveling road show. If you’ve been in the UK, Michigan, Georgia, Illinois, or Kentucky recently you’ve probably seen his face. Responsible for setting up new business, and training new sales folks, he’s a bit of a Grant of all trades.
Crispy Brussel Sprouts with Honey, Black Pepper and Mint
This dish gets ordered with such frequency that it has kept its place as the number one ordered food item since we opened the doors. Set in a small bowl but packing a serious flavor punch, drizzled with honey and black pepper, the brussel sprouts are one of the few dishes that are reordered by guests who aren’t satisfied by the first round alone, sometimes even before their initial bowl is empty.
