Meet your chef ! Nathanael Hughes
As the summer fades and the weather cools , my thoughts always go to the harvest and preserving the fruits of our labors . Many of my favorite foods are those hearty cold weather crops .
My fall menu will reflect those fall flavors that warm your belly and your spirits . Be on the lookout for my Squash Bisque and Fall Beet Salad as well as menu favorites like our famous Fried Brussels ! We hope to see you at our table soon !
Make it a point to drop by Effingham ’ s First Call and discover our brand new seasonal menu all while delving into the captivating backstory behind its name . This bar proudly takes its name from Effingham Tavern , a bygone Cumberland County hotspot that played a significant part in the colonies ’ initial cry for freedom from the clutches of Great Britain .
Best , Chef Nate
Chef Nate ’ s
Cinnamon Pickled Beets
• 2 ( 15 ounce ) cans sliced beets , drained with liquid reserved
• ¾ cup distilled white vinegar
• 1 ½ cups white sugar
• 2 ( 3 inch ) cinnamon stick
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Pour beet liquid , vinegar , sugar , and cinnamon sticks into a saucepan .
Bring to a boil and cook over mediumhigh heat until the sugar has dissolved , stirring constantly .
Reduce heat to medium-low , and simmer for 5 minutes .
Pour mixture over sliced beets , and stir to coat .
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Cover and refrigerate at least 8 hours before serving .