A Gentleman's Table

With Stef Gorman, Owner of Fork of the South

Though we’re known for our warm tea experiences and ladies’ gatherings, southern hospitality has always been for everyone. That generous spirit extends just as warmly to the gentlemen.

This month, we’re celebrating the gentlemen of Williamson County - fathers, husbands, friends and community leaders who make our town so special. As summer unfolds across June and July, there’s nothing more southern than firing up the grill, gathering on the porch or patio, and hosting with ease and generosity. Gentlemen hosting traditions often center on simple pleasures: a well-tended fire, quality ingredients kissed by real wood smoke, cold drinks in hand and plenty of room for stories and laughter.

This summer, we’re also excited to introduce a more casual dining experience for breakfast, lunch and dinner to complement our traditional high tea service. These walk-in-friendly options will make it even easier to drop in, slow down and enjoy southern comfort anytime.

I’m sharing two elevated yet approachable grilled recipes that lean into those traditions. We’ve incorporated Dr. K’s Tenn Cans - those clever Tennessee-made smoker cans that turn any grill into a smoker in minutes with real cherry, pecan or hickory wood pellets - and Bourbon Barrel Foods Bourbon Smoked Chef’s Blend, a perfect balance of bourbon-smoked salt, pepper, paprika, garlic and herbs. Plus, a creamy bacon cheese dip swirled with our own Smoked Peach Habanero Jam for that sweet heat finish every gentleman will love.

We’d love to see how you serve these at your table! Tag us @forkofthesouth so we can celebrate with you. Gentlemen (and everyone) - come gather with us soon. We can’t wait to welcome you. 

Let’s gather.

Kentucky Peach Cocktail

Ingredients

• 2 oz bourbon

• 2 oz peach puree

• 2 oz lemonade

Method

Shake and pour over your choice of ice. Garnish with a sprig of mint.

Grilled Bourbon Smoked Bacon Cheese Dip with Smoked Peach Habanero Jam

(Serves 8-10 as a warm appetizer)

Ingredients

• 8 slices thick-cut bacon, cooked and crumbled

• 8 oz cream cheese, softened

• 1 cup shredded sharp cheddar

• ½ cup mayonnaise

• 2–3 tsp Bourbon Barrel Foods Bourbon Smoked Chef’s Blend

• ½ cup Fork of the South Smoked Peach Habanero Jam (plus more for swirling on top)

• ¼ cup green onions, sliced

• Tortilla chips or extra grilled bread for serving

Method

• Preheat grill to medium (about 375°F) for indirect heat. Use a Dr. K’s Tenn Can for extra smoke flavor.

• Mix cream cheese, cheddar, mayonnaise, Chef’s Blend, most of the crumbled bacon and green onions until smooth.

• Spread into a cast-iron skillet. Swirl in half the Smoked Peach Habanero Jam, then top with the remaining bacon.

• Place on grill over indirect heat, close lid and cook 15–20 minutes until bubbly and golden. Drizzle or dollop with extra jam before serving.

Stef's Tip:

The sweet-heat jam cuts beautifully through the rich, smoky cheese - perfect for passing around the table with that grilled garlic bread.

Dr. K's Smoked Garlic Butter Shrimp Skewers with Grilled Garlic Bread

(Makes about 8-10 skewers / serves 4-6 as an appetizer)

Ingredients

• 1 lb large shrimp, peeled and deveined

• 1 baguette, sliced ½-inch thick

• 6 Tbsp unsalted butter, melted

• 5 garlic cloves, minced (divided)

• 1 Tbsp fresh lemon juice

• 2–3 tsp Bourbon Barrel Foods Bourbon Smoked Chef’s Blend

• 1–2 Dr. K’s Tenn Cans (recommend Cherry or Pecan)

• Fresh parsley, chopped

• Lemon wedges for serving

• Olive oil, salt & pepper

• Wooden or metal skewers

Method

• Soak wooden skewers in water for 20 minutes. Preheat grill to medium-high. Place opened Dr. K’s Tenn Can(s) on the grill to start smoking.

• In a bowl, whisk melted butter, most of the garlic, lemon juice, Chef’s Blend and a pinch of salt/pepper. Toss shrimp in half the mixture. Reserve the rest for the bread.

• Thread shrimp onto skewers. Grill 2–3 minutes per side until pink and lightly charred with smoke infusion.

• Brush baguette slices with remaining garlic butter. Grill 1–2 minutes per side until toasted and golden.

• Brush shrimp with any leftover butter, sprinkle with parsley and serve with grilled garlic bread and lemon wedges.

Stef's Tip:

The Chef’s Blend adds that perfect bourbon-smoked depth - use it generously on veggies or steak too!