Bonfire barbecue fusion

08/09/2026

08/09/2026

CARIBBEAN CAMPFIRe

I know I’ve been a little quiet lately, but I’ve always been taught better late than never! So this Sunday, from 10 AM–2 PM, come take a trip to the islands with me as we wrap up Tiki Week at the Wheel Barrel!

For this Sunday’s brunch special, I’m bringing out one of my favorite proteins: Jamaican jerk chicken.

🔥 Jamaican jerk chicken
🥥 Coconut waffle
🍍 House pineapple-habanero glaze
🌺 Hibiscus-pickled red onions
🥥 Fresh coconut shavings
🍌Fried plantains
🌱 A little bit of microgreens for that final pop of color

Sweet, spicy, smoky, tropical, and just a little bit wild — basically a Caribbean campfire on a plate.

If a little getaway is what you’ve been needing, come see me at The Wheel Barrel this Sunday. Grab a plate, enjoy some good food, and let’s make some everlasting flavor memories.

Sunday | 10 AM–2 PM
📍 The Wheel Barrel

Come hungry. Leave feeling like you took a vacation.

06/14/2026

For those of you who couldn't make it out this month, here's a little glimpse of what you missed!

🔥 Fireside Brioche 🔥
Smoked apple pie bread pudding topped with powdered sugar, microgreens, and an apple rose, paired with salted caramel and honey whipped cream cheese.

Thank you to everyone who joined us for brunch. Stay tuned to see what I have in store for next month's special!

Set your reminders: Brunch at The Wheel Barrel happens on the second Sunday of every month from 10:00 AM – 2:00 PM. We can't wait to see you at the next one!

06/12/2026

This Sunday is another brunch at the wheel barrel, and I wanted to leak a sneak peak at the special for this week.

Hints: smokey, apples, and bread.

The rest is a mystery you will have to come in and discover for yourself this Sunday. We will be open from 10am - 2pm at The Wheel Barrel.

See you there!!

05/08/2026

Good afternoon, Bonfire family!

We’re back at it this Sunday with The Wheel Barrel bringing the brunch you’ve been craving.

Brunch runs from 10 AM–2 PM on the second Sunday of every month, and each month I’ll be featuring a new chef special.

This Sunday’s feature is

The Smokey Orchard:

Three rounds of French toast topped with vibrant ube purée, smoked pulled pork, fresh microgreens, and finished with an orchid garnish. It’s paired with a house-made blackberry lemon habanero sauce that brings the perfect balance of sweet, smoky, citrusy heat.

This special will only be available in limited quantities, so be sure to stop by early and get your hands on it before it’s gone.
See you Sunday!