Co-Owner Courtney Cunningham developed this granola in an effort to offer a vegan, gluten free option on the Community Plate breakfast menu. It uses local honey as a sweetener so, if you’re a vegan purist, try substituting brown rice syrup.
Read MoreThis is our original veggie burger patty. It does contain eggs so is not a vegan option. It was so popular that we’d have folks order the patty alone to top a salad or as a side with a bowl of soup. It’s that good.
Read MoreThe lemon ginger scone became a mainstay in the pastry case. While some items would change seasonally, this breakfast goodie was so popular that we had to keep it in permanent rotation in order to avoid a riot. 😊
Read MoreIf we didn’t tell you they’re gluten free, you’d never know. PRO TIP: these make great cupcakes too… just omit the blueberries and top with your favorite frosting instead of the streusel.
Read MoreSay “smothered” at Community Plate and we’d cover whatever you ordered with this decadent country-style sausage gravy perfected by long-time chef, Jesse Kincheloe.
Read MoreThis is the biscuit we’ve used since opening in April of 2011. We’re sharing the recipe exactly as we made it in the restaurant. Developed by Pastry Chef Brie Blankenship.
Read MoreService Manager, Andrea Carpenter, is responsible for this spicy, zesty morning amazingness. Guaranteed to cure any hangover.
Read MoreService Manager, Andrea Carpenter, is the mastermind behind this recipe and we highly recommend it as a substitution for regular milk in your morning latte.
Read MoreWe’d have people stop us on the street to ask for this pancake recipe, developed by our original pastry chef, Brie Blankenship.
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