Sawmill place how to#

We did this what felt like about a million times in one day (it may have been slightly less than a million). Once he had severed rows and rows of watermelon vines, my Papa would drive his pick-up truck down the garden rows at a snail’s pace while myself and my younger 8-year old brother, Rusty, loaded the 10-20 pound melons from the ground to the tailgate of the truck. The “harvesting” left more of a memory than the planting and selling parts of the process. The uniqueness of the restaurant’s kitchen dishes and the quality of the goods available in The Market are what makes this property a gathering place for locals and a destination for travelers.ĭo you look back particularly fondly on any memories from childhood?įrom Amy: One vivid memory from my childhood was planting, harvesting and selling watermelons on my grandparents farm in Yulee, Florida during summer breaks when I was about 12 years old. The newly opened Market carries over the theme of “All Things Local” by featuring goods sourced either locally, Georgia Grown or from the Tri-State area. The restaurant has long sourced its nostalgically Southern breakfast and lunch menu from local farmers and purveyors. The Sawmill Place Kitchen + Market is a farm to table destination. Please tell us about The Sawmill Place Kitchen + Market.

Sawmill place how to#

Fortunately, as time went by, I was able to develop a wonderful staff and my son and I both learned how to sleep through the night! I’d wake up ten minutes later and he’d have me pinned down with toys stuck up my nose. I can still remember coming home and getting on the floor to play with Landon and falling asleep. Thirteen years ago when we first started, the biggest struggle for me (Shawn) was trying to preserve some form of energy and attentiveness for my wife and our then one-year old son, Landon. mornings, 12 hours-on-your-feet days, and late night reminders of what you may or may not have forgotten to do that day. The road to success in a breakfast restaurant is paved with 4:00 a.m. Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?

In the end, ours will be a story of Faith, Family and Food. Sometimes, we serve more than a good meal. We know when they are healthy and we know when they are recovering from cancer or a spouse has passed and now it’s a table for one. We realize for many we are part of their day and there are good day and bad days. But most importantly, we’ve created lasting relationships with co-workers and diners they have become our extended family. We’ve added a lunch service, our second child, Emerson, and a new Market of local goods. Thirteen years later, we’re still cooking breakfast with fresh eggs, local sausage & homemade buttermilk biscuits & gravy. We loaded up a 27 foot U-haul and barely made it over the 7 mile mountain pass outside of Asheville, NC. The Kight-side of the family tree has a long list of entrepreneurs in the restaurant, grocery and motel business and an existing breakfast restaurant came on the market in the North Georgia Mountains where both of our families visited often. We had just had our first child (Landon) and realized we wanted to be closer to our families back in Georgia and North Florida. The story of our restaurant life actually started in Roanoke, Virginia.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story. Today we’d like to introduce you to Shawn & Amy Kight.