Chef Mitch Prensky of Supper has a seriously deep skillset, and one of those talents is the making of biscuits from scratch. Over the summer Prensky fiddled around with his concept, Scratch Biscuits, at the Night Market, and is bringing them to the big stage at his South Street restaurant.
On September 17, from 6 until 9 p.m., Prensky will putting together his Southern-style biscuit sandwiches in a pop-up format for the masses. Diners can get one for $8, two for $15, and three for $22 as well as some old school sides like braised collards, hush puppies, and housemade pork rinds.
The following sandwiches will be on the menu for the evening, and they all look pretty spectacular.
The Ol' Black Water Biscuit
Cornmeal fried catfish, iceberg lettuce, shaved red onion, sweet corn and crab mayo
Red curry glazed pork belly, pork rinds, daikon slaw, pineapple mayo and herbs
The Brisket Bisket
Slow cooked beef brisket, pickled cabbage slaw, and horseradish buttermilk
The Whistle Stop Biscuit
Fried green tomato, pimento cheese and collard greens
Sides - $6.00 each
·Barbecued Pork Rinds with red devil mayo
·Corn meal hush puppies with barbeque sauce
·Pickled cabbage slaw
· Scratch Biscuits [Official]