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Erin grew up in a family of restauranteurs and always wanted to open her own. She and her dad graduated from The Culinary Institute of America and owned a restaurant together in Kentucky. Erin has worked as a chef all over the world (Bardstown, Savannah, NYC, Hanoi, Porto) and is happy to have landed in Sullivan County to open The Walk In, Stumble Out and whatever comes next! 

Because we grew up in the Deep South and wanted to establish our southern roots in Sullivan County. Our biscuit recipe is 4 generations old- Lily’s namesake the original Lily Blackburn created this recipe over 100 years ago. The biscuits are prepared with exactly the same ingredients and use the exact same technique that Lily’s great grandmother used. Her recipe is not altered and never will be. Our biscuits are mixed by hand, rolled by hand, cut by hand and baked fresh daily.

Mostly, locally. All of the meat we use is antibiotic free and locally sourced. We bake all of the breads for our sandwiches in house. We use organic ingredients whenever possible. We source locally because we believe in your ability to taste the difference between fresh food and what’s been pushed to the back of the shelf, and because if there is an opportunity to drive the economy of Sullivan County, we will seize it. Some of our local sources are Channery Hill Farm, Catsmo, Agrarian Feast, Heller’s Farm, Lancaster Farm, Taproot Farm, Neversink Farm, Somewhere in Time Farm and many, many more.

We sure do! Send your inquiry to hello@thewalk.in and we’ll get back to you as soon as we can.