Rolling back in time

It looked like the we'd driven back to the days of Bonnie and Clyde recently at the farm, when we hosted a gathering of antique cars. Beautiful old machines like this are one of Uncle Fred's passions. Take a look at the slide show below, or see the gallery of pictures enlarged here.

An astronaut's-eye view of us

Take a look at our new map on the left side of your screen. We've marked a route in blue in case you're coming up I-65 from Birmingham, and a route in green if you're coming down I-65 from Cullman. Click on the push-pins and other markers to see driving details. You can drag that map around in the little window and zoom in or out, or click on "view larger map" and see it big. Here's the fun part: Click on "satellite" or "hybrid," and you can see a picture of us from SPACE. Zoom on down and you can see the restaurant! Amazing, isn't it?

Aunt Joyce Rules!

Twice in a row now, Aunt Joyce's chicken and dumplins have run away with the "favorite food at the farm" vote. This is no surprise to us, because we've all eaten them.

Some folks from the city might call what we cook here "comfort food." We just call it "food." But, by golly, if we make comfort food, Aunt Joyce's chicken and dumplins are the "luxury food." It doesn't get much more comfortable than this.

Of course, the only problem is, she only comes in to cook the chicken and dumplins on Wednesdays, for lunch. If you're a fan, mark that day on your calendar to come visit us.

Naked Barbecue

Most everybody has an opinion about barbecue, and lots of restaurants make it. But many of those other places also smother their meat with their sauce. That's great, if you like the sauce more than the barbecue. We like the meat. We make the kind of barbecue that when you're eating it, people walking by smell it and say, "Hey, that smells good!" or, "Hey, where'd you get that barbecue?" The lean, smoked flavor stands out when you eat a Naked Barbecue sandwich. If you like some sauce, too, put whichever kind you like on it: Use the tomato-based sauce, or the vinegar-based sauce. You know, the sweet red sauce or the not-so-sweet white sauce. Put exactly how much you want on it -- never too much, never too little. Just right. And if you like it naked, well ... that's a personal matter. We won't ask.

All done!

Evan and Matthew enjoy their tea after a big meal.

Hurry on Wednesday!

Wednesdays are special here at the restaurant, because that's when Aunt Joyce drops by to make her chicken and dumplins. These aren't just any old chicken and dumplins. This is Aunt Joyce's special secret recipe. Don't ask her to see the secret ingredient, because she'll hide it behind her back! She saw you trying to look! We may not know what that special magic is that she puts in it, but we do know this is the best chicken and dumplins that you'll ever clean your plate for. Ask for a mess of turnip greens and a wedge of cornbread on the side, and you have what may be the perfect Southern lunch. Just don't dawdle on Wednesday -- word has gotten around that it's chicken-and-dumplin day. The lunch crowd usually empties the pot.

What's a "Blount County Ben-Yea"?

It used to be that the only time you could get these country delicacies was at the annual Campbell-Burns family reunion. For years, we've been content to keep them to ourselves and eat every one of them! They're a little like doughnuts, deep-fried and dusted with powdered sugar or sweetened with honey. They're so good, we thought you might like some, too. Something this wonderful, you just can't keep to yourself. Think of them as our gift to the world.

Here's a picture of Suzanne sharing a plate of Ben-Yeas with some kinfolk. Save some room for dessert, because you don't want to miss out.

The Restaurant at Campbells' Field

Welcome to The Restaurant at Campbells' Field. We started this blog to let you know a little more about us, and find out how we can feed you better. Let us hear from you, and come see us when you're hungry!