While many of us have been getting our backyards, swimming pools, and barbecues ready for summer, The Edge has been up to its own preparations.
Announcing Chef Jake’s newest menu!
Don’t worry, the Chicken Club is still there; but we are really excited about Chef Jake’s new creations throughout the entire menu.
Waste no time and check out the Cha Chas, the Garden Grilled & Chilled, the Turkey Chute and Country Peach Turnover. Getting ready to put on beachwear? We have new salads, plenty of Vegan options and of course an entire selection of gluten free dishes.
Think bacon makes everything better? Try anything with Chef Jake’s very own thick sliced, house cured, hickory smoked Jake Bacon. Adding it to any item costs a little more, but it is also available on its very own sandwich, the Jacked Up Jake BLT. Made with the Chef's Jake Bacon, house made Jack Smack BBQ Sauce, iceberg lettuce, tomato and mayo on whole grain ciabatta bread to easy your guilt. See Chef Jake preparing some Jake Bacon in the pictures below! The delicious process starts with 70 pounds of meat that Chef Jake cures with salt and sugar for seven days, rotating the meat each day. Then the bacon is smoked with hickory chips for several hours before it is chilled, sliced, and finally made to order for your favorite dish. Yum!
Seating at The Edge is first come, first served (no reservations). Call 434-325-8080 for carry out.Last Edited by The Mountain Messenger on Tuesday, May 26, 2015
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