Chef Take Over Damaris Phillips

1st course Beaten Biscuit Panzanella Salad with Blistered Cherry Tomatoes, Shaved Country Ham and Buttermilk Vinaigrette 2nd course: Stewed Butter Bean Gratin with Fresh Herbs and Sourdough Bread Main Course (Duo) Pork Confit with Apple Cider Glaze and Smokey Grits Crab Cakes with Mustard Creme and Fennel Cabbage Slaw Dessert Derby Pie Pots de Crème ? Dark Chocolate Custard, Bourbon Caramel, Chantilly Cream and Toasted Pecans