Oak Room

1. After the eggs have been boiled for 12 minutes put them into an ice bath to cool, then peel.
2. Place the eggs into a preheated smoker. The smoker should be 150 to 200 degrees with a lot of smoke rolling out. Smoke the eggs for 15-20 minutes or until golden brown.
3. Remove the eggs from the smoker and place into a ziplock bag. This will ensure the outside of the egg doesn’t get tough and chewy. Let cool in a refrigerator.
4. Once the eggs are cool, cut them in half from top to bottom. Remove the yolks and place in the bowl of a food processor. Add the mayonnaise, whole grain mustard and the dill and process until the mixture is smooth. Using a piping bag with a star tip, pipe the yolk mixture into the halved eggs.
5. Top with pickled mustard seeds and enjoy.

1. Using a small sauce pot bring 3 cups of water to a boil. Place the mustard seeds in the water and let sit for 2 minutes then drain. Using fresh water every time do this process 6 more times.
2. While blanching the seeds, put the vinegar, sugar, and salt into another saucepan. Bring this mixture to a simmer dissolving the sugar and salt.
3. Once done blanching the mustard seeds 7 times (this takes the bitterness out of the seeds) drain completely and put into a sealable container. Pour the hot pickling liquid over the seeds and let set overnight.

1. For the bread pudding, first pre-heat the oven to 325F.
2. Steam the corn for 30min and wait until it cools down to get the kernels off the cob.
3. Bring the sugar and half of the milk to a soft boil until the sugar is melted, take it out of the stove and combine the rest of the milk, eggs, cream and vanilla extract.
4. Blend the liquid mixture with the corn and set aside, cut the bread in small squares and place it in muffin molds or in a deep dish pan with paper at the bottom.
5. Pour the mix over the bread and let it soak for 2 hours or for better results let it soak overnight.
6. Once you let it soak for some time, bake for 30-40 minutes, making sure the center is cooked.
7. While the bread pudding is cooling down, bring the bourbon to a boil over medium heat and let it burn off the alcohol.
8. Add the rest of the ingredients for the sauce and let it boil until the sugar is completely dissolved.
9. Cut the peaches into eight pieces and place them over a baking sheet with some of the bourbon sauce and let them cook for 2 minutes, then turn them over and let it cook for another minute until the peaches feel nice and tender.
10. For the honey tuile, place the butter in the microwave until is soft but not completely melted and then combine it with the rest of the ingredients. The batter can be spread out in a silicone mold with the shape of a honey comb or over a non-stick mat and bake at 300F for 10 minutes until golden brown.
11. Place a piece of the corn bread pudding in a plate with the peaches, pour over more of the warm bourbon sauce and serve with vanilla ice cream on top and a peace of the honey tuile.

Porch Pig
Serves 1

2 ounces WhistlePig 6 yr Piggyback Rye
1 ounce Barrel Aged WhistlePig Maple Syrup
1 ounce Fresh Lemon Juice
2 ounces Filtered Water
Garnish: 3 Lemon Wheels & 1 Large Mint Bouquet
Glass: Collins
Ice: Crushed

1. Build in a Collins glass with layered lemons and mint.