We serve up a Quick and Big Easy Brunch on the farm using a few time-saving tips. We whip up Crawfish and Easy Oven Grits with Poached Eggs and Heirloom Rye Biscuits with Ponchatoula Strawberry Preserves — both with local stone-ground ingredients. Traditional rice dumpling Hot Calas with Cane Syrup are also on the menu and a little city is brought to the country with a New Orleans original coffee cocktail called Café Brulot.
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