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Mother's Day Brunch 

When: Sun., May 12 2013
Executive chef Bob McDonough will feature New York butcher-inspired meets Southern dishes this Mother’s Day at Sunday brunch. Think filet Benedict with sous vide egg and traditional Béarnaise, shrimp and grits with jumbo Gulf shrimp, Anson Mills cheddar grits and poblano peppers and chicken + waffles featuring golden malted waffle and maple butter. Brunch side items include smoked bacon, country sausage, raisin bread and fingerling potatoes mixed with peppers, onions and asparagus.

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