PICNIC, a new barbecue restaurant in Durham, NC, is taking farm-to-table to the next level or should we say pig pen to plate. Three friends, have partnered up for this concept. Ryan Butler of Green Button Farm delivers heritage pigs from his farm to pit master Wyatt Dickson who smokes them until tender. Chef Ben Adams handles the rest of the menu – everything from pork rinds and boiled peanuts to smoked fried chicken and bacon-braised collard greens. It’s a modern-day meat-and-three, with roots in local barbecue tradition.
Click here to visit their website and learn more about PICNIC.