Southern Sides are Served
with “Buxton Hall BBQ’s Book of Smoke”
Chef Ben Adams and “Barbecue Man” Wyatt Dickson of PICNIC welcome Buxton Hall’s Elliott Moss for a vegetable-focused lunch celebrating southern sides & Moss’s brand new cookbook. Named one of the top eight BBQ restaurants by Time Magazine, enjoy talking with this James Beard award nominee for “Best Chef: Southeast.”
This family-style lunch will be served in the pasture at Green Button Farm.
$80/person includes lunch and one afternoon class
“Buxton Hall BBQ’s Book of Smoke” will be available for purchase & signing
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