It's our first Sunday Supper (hooray!!!) and here's the menu:

• Buttermilk Fried Chicken–free range chicken breast and thigh, hot honey, thyme
• Buttermilk Fried Hen of the Woods Mushroom–Hen of the Woods mushroom, buttermilk batter, hot honey, thyme
• Mashed Potatoes–russet potatoes, butter
• Braised Greens–mustard greens, lacinato kale, apple cider vinegar, vegetable stock
• Berry Cobbler–blueberries, turmeric, streusel 

Chef Bryan Brooks graduated from Johnson and Wales University with a Culinary Arts degree. Subsequently, his work and adventurous spirit took him to the Napa Valley, Bavaria, Thailand, and Vietnam. Bryan also cooked for notable Seattle restaurants Monsoon, Serafina, and Cicchetti. Bryan lives in Renton with his wife and son.