“Very Important Brunchers (VIB)” Exclusive Brunch Menu Tasting
Local VIBs Get Up Close and Personal with Oak & Stone’s Brunch
With mouth-watering menu items such as “The Benedict Brunch Pizza” and “Sausage & Gravy Knots,” – and $10 bottomless Bloody Marys and mimosas – you can image how delighted our VIBs were to receive a coveted invite to this exclusive brunch tasting.
And, with characters like Chef Mike Yoder and General Manager Anthony Liakakos running the show, this tasting was sure to be entertaining. So, with ten lucky attendees hungrily waiting, our VIB Brunch Tasting was underway.
A brunch tasting that was anything but average!
We began by serving Sausage & Gravy Knots. This is one of Chef Yoder’s favorite brunch menu creations as it incorporates a secret family recipe that’s been passed down for generations. Combining homemade pepper sausage gravy, buttered garlic knots, eggs sunnyside up and breakfast potatoes, this dish will make you feel right at home.
Next, our wood-fired Benedict Pizza. Loaded with garlic sauce, white cheddar, Taylor pork, crispy bacon, caramelized onions, sunny eggs and house hollandaise, this fan-favorite caused the exact reaction we had hoped for – pure silence. And, we’re not kidding, it’s really THAT good!
This trend continued for a while… We brought out our Bloody Burger fully loaded with homemade golden steak sauce – literally so good you’ll want a jar to take home! Swiss cheese, bacon, lettuce, tomato, and a sunny egg all on a brioche bun.
Just for kicks, we made our wood-oven wings. Our wings are soaked overnight in our secret brine recipe then slow roasted. They are topped with our signature hot butter sauce and blue cheese crumbles and served with garlic toast and ginger honey mustard dipping sauce. We’re not surprised that these wings have quickly become a hometown favorite!
We of course ended the tasting with a sweet sendoff – our Bourbon Barrel French Toast! This delectable dish begins with Kentucky bourbon barrel batter and brioche, and ends with fresh made pecan butter, cinnamon maple syrup and a candied bacon garnish.
Let’s just say our VIBs did not leave hungry.
However, they certainly left thinking, “Who am I bringing next Sunday for brunch?!” Don’t believe us… check out the stories below for more!