Chili Chowder Cheddar

Kent's long-suffering recipe made with many kinds of chili peppers with pork and beef in a savory kinda spicy sauce with four kinds of beans and a ton of flavor. Topped with your choice of onions, cheese and sour cream.

Our famous chili.

Our awesome chili over a fat 100% Beef Hot Dog.

Our famous Chili over our famous Midway Mac and cheese

Our famous Chili over our famous Midway Mac and cheese

Cincinnati style, except the beans are already in the chili.

Kent's version of that wonderful Mediterranean Salad. Romain lettuce, tomatoes, two kinds of olives, feta cheese, mild pepperoncini, bell peppers, red onions and our house Greek Dressing. e

New England clam chowder made with razor clams and other seasonal clams. Contains potatoes and bacon.

New England clam chowder made with razor clams and other seasonal clams. Contains potatoes and bacon.

We got this recipe from a BBQ joint in Montgomery, Alabama. Best FGT we ever had. No it's on our menu.

Moist Delicious corn bread made with sourdough discard.

My neighbor gave me his mom's (Irene) cornbread recipe when I moved here to Berea, KY in 2016. Traditional and a little sweet.

Tangy artisan sourdough. The mother dough was started in Berea, Ky in 2020.

Tangy artisan sourdough. The mother dough was started in Berea, Ky in 2020.

I discovered this recipe in Memphis in 2022. Smoked sausage, cabbage and vegies in a sweet vinegar sauce.

I discovered this recipe in Memphis in 2022. Smoked sausage, cabbage and vegies in a sweet vinegar sauce.

Warm Crunchy tator tots.

Donna at church brought her mac salad to a church event and it blew all the other mac salads there and in my entire life out of the water.

Donna at church brought her mac salad to a church event and it blew all the other mac salads there and in my entire life out of the water.

Traditional coleslaw

Traditional coleslaw

Our house special coleslaw with three types of cabbage, pepitas, cashews and cran-raisens in a very rich and tangy mayo cider vinegar dressing.

Our house special coleslaw with three types of cabbage, pepitas, cashews and cran-raisens in a very rich and tangy mayo cider vinegar dressing.

Romaine lettuce, feta cheese, two kinds of olives, Greek pepperoncini, tomatoes, cucumbers, and bell peppers.

Romaine lettuce, feta cheese, two kinds of olives, Greek pepperoncini, tomatoes, cucumbers, and bell peppers

I had the best fairground mac and cheese of my life and the vendor gave me the recipe. Rich and creamy.

I had the best fairground mac and cheese of my life and the vendor gave me the recipe. Rich and creamy

Crunchy tots covered in our creamy midway cheese sauce

Crunchy tots covered in cheese sauce and our famous chili

Just like the fresh squeezed lemonade you get at a fair. With sugar or stevia.

Thirty-nine types of peppers grown in Berea, KY at Kenticello Farms make up this 150,000 SHU (Scoville Heat Units) hot sauce. No vinegar added so the pucker factor comes from one year of fermentation.

Made from the Dalle Khursani Peppers of Nepal. 100,000+SHU. Fruity with a real zip!

The unripe green version of the Dalle Khursani hot sauce. It is much hotter than it's red version. Still fruity but with a different burn.

One of the few sauces where I use just one pepper. Made from very ripe Fresno Peppers. Perfect all-around medium heat sauce. Great in coffee or hot cocoa.

"How did you do that?" We made a sauce that isn't hot AT ALL! But when you smell it then taste it you are expecting heat but it never comes. If you like the taste of fermented hot sauces but your tummy can't take it anymore or you don't like the feel of the burn, then this sauce is for you!

Candied jalapenos with three kinds of sugar, ginger and tumeric

In 2024 I accidently crossed a ghost with a tabasco. It resulted in a tiny wriggled upright pepper. Tabasco is in the Capsicum Frutescens variety ( birds eye peppers) and Ghosts are from the Capsicum Chinense variety (super hots). Berea Blast is a superhot. In this the second generation 10 varietals were created. All 10 are in this sauce.

It started off as a joke. But it ended up tasting fantastic! I fermented a variety of low heat peppers and added cinnamon, alspice berries, cloves, and nutmeg nut to the fermentation. Surprisingly delicious.

If it worked for pumpkin spice why not bourbon. I de-alcoholized bourbon and vanilla hints.. It's very hot too.

Smoky like a campfire, spicy like a great fire-side story. Great on anything you want to make hot and smoky.

The juice left from making cowboy candy is turned into this syrup after more fresh ginger is added. Put it on pizza