Athens, GA.

Darien shrimp & grits
Tim & Alice's Red Mule grits, shellfish butter sauce

Alice & Tim Mills live in a suburban-like setting just outside of Athens. Driving past their mailbox, a passer-by might not notice the enormous red draft mule named Luke hanging out in a small pasture behind their house, or the jimmy-rigged mill made from old rusted truck parts that Tim has forged in his shed. The Mills are crafty folks: they have transformed less than an acre and a mule into a handsome business. Tim uses Luke to turn the mill that grinds organic corn into high quality sweet cornmeal and grits, as well as pull the handmade plow that turns his modest plot into a highly productive organic farm. Kale, cabbage, collards, corn, tomatoes, beans, and even wild plums compliment their constant supply of corn products, sold throughout the area under their “Red Mule” label. Alice and Tim are mainstays at the local farmers market at Big City Bread on Saturday mornings, and supply a number of restaurants in the region as well as the rest of the country. Farm 255 features Red Mule products in the cornbread that accompanies the “Hungry Farmer” chili, our signature creamy grits served underneath spicy shrimp & garlicky greens, and our soft polenta. Oftentimes, Tim can be spotted eating numerous pieces of cornbread at Farm 255 in his signature coveralls and green plastic visor. For tips on how to make the most of your Red Mule grits & cornmeal, contact Head Chef Tamar Adler at tamar@farm255.com.

Atlanta, GA

red mule steel cut organic grits (no dairy)
red mule steel cut cheese grits

Decatur, GA

Featuring Red Mule Grits - Grown and ground in Georgia!

Atlanta, GA

Shrimp n' Grits/Scallops n' Grits

Blackened shrimp or scallops served over Red Mule Grits topped with cojita cheese, asparagus, red peppers, fried leeks & scallions, drizzled with sweet n' spicy vinaigrette.

The James Beard Foundation
Quintessential Southern Dinner

Thursday, August 23, 7:00 pm
Members $125, General Public $155

Pork Four Ways > Pan-Crisped Berkshire Trotters with Roasted Hen of the Woods Mushrooms and Georgia Herb Salad; Crisped Red Wattle Pork Belly with Citrus Salad, Red Mule Grits, and Steen’s Cane Syrup Gastrique; Peanut-Crusted Caw Caw Creek Pork Tenderloin with Smoked Vidalia Onion Marmalade and Summer Squash Gratin; and Red Brick Ale and Chile–Braised Gryffon’s Aerie Pork Shoulder with Smashed Fingerling Potatoes, Marinated Cucumbers, and Crispy Apple
Montirius Gigondas 2004