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  • Small Batch joins New Bern Now's "Pod Squad" to talk about new location

    Shannon LuQuire

    Posted on February 21 2021

    Small Batch joins New Bern Now's "Pod Squad" to talk about new location
    Thank you to Wendy Card and the Pod Squad for having us on your segment last week! So g...
  • Serve Up a Southern Classic in Small Batch Style

    Shannon LuQuire

    Posted on April 15 2018

    Serve Up a Southern Classic in Small Batch Style-Small Batch Graphics + Goods
    The classic shrimp and grits dish made the climb to national popularity with the help of Chef Bill Neal at his Chapel Hill, NC restaurant, Crook’s Corner. Neal was quite familiar with the dish being served as breakfast in his hometown of Charleston, but in the early 1980s he elevated the dish to dinner.

    Bill Smith, Jr. is now the chef at Crook’s Corner and continues Neal’s tradition to the delight of locals and visitors alike.

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