At farmers markets, we set up the simplest version of our curbside kitchen: a tent, some tables, sterno-heated chafers, and, of course, a stash of biscuits. No matter how early in the morning the market starts, we bake our biscuits that day. The bigger the market, the earlier we rise. The first market we ever served was the Highlandtown Farmers Market in Southeast Baltimore. It isn’t a huge destination. It’s the kind of place you might only visit if you live nearby. We love everything about it, from knowing customers by name to teaming with the local bakery that sets up barricades to close off the street. Highlandtown is the birthplace of our biscuit sandwich.
At festivals we often set up a pretty intensive version of our mobile kitchen, anchored by our smoker and wood-burning grill, Ebony and Furn. Because festivals derive their character from a ton of factors (season, neighborhood, attendees, theme), we tend to design menus that match the event. We’ve done paella, shortrib & dandelion flatbreads, potato & mussel skewers, and our reliably delicious, Caribbean take on barbecue. Our favorite all-time festival: the Great Halloween Lantern Parade in Patterson Park. Our favorite all-time festival plate: jerk flank steak and smoked green beans.