She says she likes the freedom her job gives her, and how it affords her a chance to be creative.ĩ:00 a.m. The to-make list is an assortment of cakes, like chocolate, hummingbird, carrot and "tons of coconut cake." There are also pies, bread pudding, cobblers and pudding in the rotation. On the days when there's another set of hands, she's baking away in the morning. The nine-to-fivers of the world haven't stepped in their offices yet, but in Ashleigh's kitchen at this hour, "it's non-stop back there." Sometimes, she has help with production, but other days she's on her own, making massive amounts of Southern sides (think: 20 pans of macaroni and cheese, 10 gallons of butter beans). "Some days we're smoking a lot of meats outside, so I rub down the meats and get the grill started."Ĩ:00 a.m. People love Page's smoked chicken, so Ashleigh likes to run it, along with pork butt and beef brisket, as a special. So, depending on what it is we're having for a special, I either start on that first, or I just start cooking our sides and things."ħ:30 a.m. "We have our menu, but I like to do three specials every day for lunch and/or dinner. Then, it's on to writing down and cooking the specials for the day. Why her buttermilk treats are so beloved? "They're always fluffy."įorty-five minutes later, and the speedy chef is done baking off the biscuits. Making the 600 biscuits a day is one of the first cooking tasks Ashleigh bangs out. If they're not ready, the whole restaruant will go down."Ħ:00 a.m. "I make sure they're getting all their stuff ready to go. On weekends, the crew swells to eight or nine, and 1,000 guests will drop in for breakfast. On weekdays, the four line cooks arrive with an hour to prep for breakfast. "I put my eyes on everything, to see what we've sold, what we haven't sold, what's leftover, what I have to use."ĥ:30 a.m. First task: see what the night crew has left for her. and 5:30 on each of the six days a week she works. Ashleigh arrives at Page's between 5:00 a.m. Here, Ashleigh walks Eater through a typical Wednesday morning at the restaurant.ĥ:00 a.m. Established in 2006, she works alongside her sister Courtney (the general manager), her brother Chase, their father, Tony, and her aunt Linda. She's also in charge of much of the production-from baking to smoking meat to creating specials-at the Page family restaurant. on a recent weekday, head chef Ashleigh Page of Page's Okra Grill in Mount Pleasant had already baked 15 cakes, 600 biscuits and tested a few of her recipes to ensure the restaurant's Southern sides still met her standards.
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