The Golden Fang

The Golden Fang The Golden Fang is no longer a part of Whiskeytown BBQ Co.. Stay tuned, The Golden Fang will be back. šŸ¤˜šŸ¼

THE WHISPERING ORCHARDSome men chase money.Some men chase fame.I’ve spent my life chasing whispers through orchards, for...
06/11/2026

THE WHISPERING ORCHARD

Some men chase money.

Some men chase fame.

I’ve spent my life chasing whispers through orchards, forests, gardens, and forgotten places most people never knew existed.

Deep in the backwoods of old Shasta, where gold miners once searched these hills for treasure, stands a hidden grove of ancient Black Mission fig trees. Forgotten by time. Protected by the wild.

Most people would walk right past them.

The trees know better.

Every season they call.

Every season I answer.

The figs scattered across this pie were hand-foraged from that secret grove, harvested one by one from trees older than most stories still being told.

Some were left raw and wild.

Others were kissed by fire until they surrendered into dark jammy sweetness.

Back home, the chocolate mint growing in my garden had its own story to tell. I planted it. I raised it. I listened to it.

The nectarines came from local soil.

The honey came from the hive.

The inspiration came from the land itself.

I merely translated the language.

The foundation is an impossibly fluffy dough brushed with rich makuna honey and dressed in crushed pistachios and freeze-dried raspberries, creating a crust that glitters like outlaw treasure hidden beneath a blood-red sunset.

A cloud of whipped honey goat cheese and mascarpone drifts beneath layers of orchard fruit.

Black Mission figs.

Local nectarines.

Crisped prosciutto.

Fresh chocolate mint.

A hive-to-table chunk of raw honeycomb.

Candied praline pecans.

Every ingredient carrying its own voice.

Every layer carrying its own story.

Sweetness.

Smoke.

Cream.

Crunch.

Wildness.

Memory.

I wasn’t taught this by a chef.

I wasn’t handed a blueprint.

I have no masters but myself.

The trees speak.

The bees work.

The earth provides.

And I turn their stories into something you can taste

THE PLATE THAT GREW UP WILDI’m not a chef.I’m that man they talk about when they don’t know how to explain it right.Out ...
06/10/2026

THE PLATE THAT GREW UP WILD

I’m not a chef.

I’m that man they talk about when they don’t know how to explain it right.

Out in the dirt. Out in the heat. Talking to plants like they answer back if you stand still long enough.

Some people pray in churches.

I pray in the garden.

And the food answers me.

Not gently.

Not politely.

It comes back loud.

I don’t build meals.

I pull them out of the ground and drag them through fire until they tell the truth.

Organic sprouted quinoa sitting heavy like earth that finally stopped running.

Curry chicken cutting through it like a fast life you can’t slow down once you’re in it.

Homegrown Thai basil hitting sharp and green like something spiritual trying to break through your chest.

Homegrown Japanese eggplant (Nasu Dengaku Style) burned black like it survived something it shouldn’t have, then glazed in miso, soy, and brown sugar until it looks like trouble dressed in silk.

Homegrown banana pepper laid on top like a crooked grin you don’t fully trust but can’t ignore.

Homegrown green onions scattered like the land couldn’t even wait for me to finish before it started throwing itself on the plate.

Furikake falling over everything like ash from something that used to be alive and still matters.

Peach reduction dripping slow and sweet like temptation that doesn’t ask permission.

Chili onion crunch snapping through it like little hits of chaos you can’t fully control.

This ain’t farm-to-table.

This is dirt-to-fire conversion under pressure.

I don’t follow recipes.

I follow instinct, smoke, heat, and whatever the hell the food tells me it wants to become.

And this plate?

This one didn’t get cooked.

It got summoned.

The day I start asking permission is the day I put down my knives.Until then, I’ll keep raising hell in the kitchen.I wa...
06/08/2026

The day I start asking permission is the day I put down my knives.

Until then, I’ll keep raising hell in the kitchen.

I wasn’t built to follow recipes.

I was built to break them.

Most chefs chase stars.

I’d rather leave scars.

I don’t cook for approval.

I cook to remind people what food is supposed to feel like.

The food industry told me to stay in my lane.

So I built my own damn road.

Some men leave footprints.

Others leave a trail of fire.

I’m here for the fire.

I don’t care what’s popular.

I care what’s unforgettable.

Every plate I build is a crime scene of flavor.

Fire-blistered baby reds buried beneath charred steak tips dripping in a blackened fig, rosemary, and burnt balsamic glaze. Roasted garlic melted to velvet. Fresh burrata spilling across the plate. Cool garden grown cucumber tzatziki cutting through the smoke. Applewood bacon scattered like outlaw gold. Summer citrus flashing through the darkness. Wild sage and hand-grown green onions pulled from the earth and thrown straight into the fight.

Rich.

Smoky.

Bright.

Savage.

Built without rules.

Built without limits.

Built for the ones who are tired of eating the same safe bu****it everyone else keeps serving.

Golden Fang.

Leave a trail of fire. šŸ”„āš”ļøšŸŗ

THORN & TIMBER VENISON (Appetizer)Wild rainbow microgreens set the stage, fresh and vibrant beneath warm tomato-biselook...
06/01/2026

THORN & TIMBER VENISON (Appetizer)

Wild rainbow microgreens set the stage, fresh and vibrant beneath warm tomato-biselook cheese baked until rich, velvety, and impossible to ignore.

Crispy fried wild venison crowns the plate, bringing the untamed spirit of the backcountry to every bite.

Roasted garlic softens into sweet, buttery depth, while blistered blackberries burst with a dark sweetness that dances against the savory richness.

Crushed pistachios scatter across the plate like outlaw treasure, adding crunch and character with every forkful.

A slow ribbon of orange blossom balsamic drapes over it all, weaving sweet, floral notes through smoke, earth, and fire.

Finished with hand-plucked sage, bold and aromatic, carrying the scent of the wild hills where this story begins.

Thorn & Timber Venison where the wild never learned to behave.

Served with warm Sourdough Crostini’s

05/12/2026

šŸ’„šŸ’„šŸ’„
To our city.
To our customers.
To the people who stood beside us through every rise and every fall…

It’s time to share the true story.

For the last five years, there’s been nonstop rumors, gossip, assumptions, and people speaking on our story without ever knowing what really happened behind the scenes. We stayed quiet for a long time because we believed hard work would speak louder than drama. We believed loyalty, integrity, and results would eventually outshine the noise.

But our silence allowed lies to grow.
So this is the true story..

Years ago we built Lost Era from the dirt during one of the hardest times imaginable — right after Covid. No investors. No handouts. No rich backers. No loans. Just relentless work, sacrifice, sleepless nights, and belief.

Before any of this, it was me with a Blackstone and a hot dog cart working 18-hour days trying to survive while raising kids and building a dream. Selling antiques. Hustling every way possible. Learning food through passion, failure, fire, and obsession. I’m not some corporate chef trained in luxury kitchens. I’m a backwoods food guy raised on hard work, smoke, cast iron, farming, and creating food that makes people feel something.

Food became my art.
My therapy.
My life.

Lost Era became more than a restaurant. It became a home. A family. A place people traveled across the country to experience. We were featured in major publications, people flew in from all over the U.S., and what mattered most to us wasn’t fame — it was hearing people say:

ā€œMan… I’ve never had anything like this.ā€

That was the reward.

But while the city saw packed houses, wild food, and success… behind the scenes things were falling apart. People we trusted turned out to be people using us. Equipment disappeared. Antiques disappeared. Entire pieces of our livelihood vanished overnight. The people we thought were friends cared more about spotlight and ownership than the blood it took to build the place. Rumors spread through town while we stayed quiet trying to handle things the right way legally.

We lost a place that felt like home.

But we didn’t quit. Because nothing we’ve ever built came from giving up.

So we scraped together every dollar we had and built again — The Golden Fang. Small spot. Big vision. Another five-star experience built with our own hands. Once again the city showed us love. Packed houses. Incredible reviews. Loyal customers. Families becoming regulars. We took pride in making sure when people spent money with us, they got an experience they would never forget.

And again… success attracted the wrong people. We partnered with local investors who promised loyalty, growth, family, and a future. We were told we’d build restaurants together, a dynasty. That our creativity and passion finally had backing behind it.

Instead, what was really being built was a brand off our backs.

We created the food.
Built the attention.
Built the hype.
Built the culture.
Built the experience.

And once the machine was running, the truth came out.

The partnership wasn’t real.

We were told to erase our own name. Stop posting our own food. Stop speaking to our own followers. Stop being ourselves. Everything we created was being stripped away piece by piece while we were expected to smile and keep cooking.

Then came the final insult: a silence agreement and payout offer meant to make us disappear quietly after giving everything we had physically, mentally, emotionally, and financially. A warning to keep our mouths shut.

We refused. Because no amount of money is worth selling your voice, your integrity, or your truth.

So we walked away with nothing except each other.

And once again, we rebuilt.

We opened antique stores with family. We kept our heads down and kept fighting because that’s what real ones do. We don’t fold in hard times, we rise.

Then came Whiskeytown Tap House.

We walked into another impossible situation believing we could save it. We were told stories about failed ownership, debt, scams, chaos, and people abandoning ship. We were handed keys and promised opportunity, partnership, and ownership potential if we rebuilt it.

So we did exactly what we always do:

We rebuilt the food.
Rebuilt the reputation.
Rebuilt the energy.
Rebuilt the customer trust.

We gave that place life again.
Packed holidays. Viral food. Full dining rooms. Families returning. Momentum was building. We poured hundreds of hours into that business believing we were building something real for our future and for this city.

Then on Mother’s Day, after everything we sacrificed, we were handed our checks and told we were no longer needed.

Just like that.

No loyalty.
No honesty.
No respect for the countless unpaid hours, sleepless nights, stress, sacrifice, or belief we poured into it.

Just discarded once the hard part was over.

So let’s make this clear once and for all:

We did not fail.
We were not lazy.
We were not frauds.
We were not the problem.

We were creators surrounded by people who saw passion as something to exploit.

And despite all of it, we are still standing.

This is our home, our roots are generations deep. We love this community with everything we have. Every restaurant, truck, pop-up, plate, and experience we created was built from genuine love for feeding people and bringing something magical to this town.

We never wanted sympathy.
We never wanted handouts.
And we still don’t.

The people who supported us deserve to know why places disappeared, why names changed and why we kept vanishing after building things people loved.

To our loyal customers, friends, family, and supporters:
Thank you for riding with us through every chapter. You gave us purpose during some of the most challenging years of our lives.

And to the people who tried to break us, silence us, use us, or profit off our passion:

You failed.

Because we’re still here.
Still standing.
Still creating.
Still fighting.

Outlaws don’t die from betrayal.
We evolve through it.

This isn’t the end of our story.
Not even close.

We’ll find our next adventure and when we do, we’ll build something even louder, stronger, rowdier, and more unforgettable than ever before.

May the bridges they burned light our way.

Much love,

The Golden FangšŸ«¶šŸ¼

BOB MARLEYšŸ¤˜šŸ¼ COME DOWN AND GETCHA SOMEEEEE🤤🤤 SERVING TIL 3PM (OR TIL SELL OUT) TAKE YOUR MAMA TO BRUNCH, YOU KNOW SHE DE...
05/10/2026

BOB MARLEYšŸ¤˜šŸ¼ COME DOWN AND GETCHA SOMEEEEE🤤🤤 SERVING TIL 3PM (OR TIL SELL OUT) TAKE YOUR MAMA TO BRUNCH, YOU KNOW SHE DESERVES IT.

HAPPY MOTHER’S DAY TO ALL THE MOMS OUT THERE!🌻 COME DOWN AND GET A MEAL YOU TRULY DESERVE! THIS MENU IS ONE FOR THE BOOK...
05/10/2026

HAPPY MOTHER’S DAY TO ALL THE MOMS OUT THERE!🌻 COME DOWN AND GET A MEAL YOU TRULY DESERVE! THIS MENU IS ONE FOR THE BOOKS! DONT MISS OUT ON THIS ONE šŸ˜‰ 9-3 TODAY ONLY. OH AND WE ARE STILL SERVING THE BONE COLLECTOR BLOODY MARY ā˜ ļø

almost a quarter million views last 28 days of our food!!!! YEEYEEEEE šŸ¦…šŸ”„ 🤠
05/04/2026

almost a quarter million views last 28 days of our food!!!! YEEYEEEEE šŸ¦…šŸ”„ 🤠

05/04/2026

I don’t argue online…
but I stand on what I built.

Seen someone say they won’t support us over politics
then turn around and speak down on people with disabilities like that’s okay.

Read that twice.

You don’t like what we stand for? Cool.
But don’t pretend you’re better while talking like that.

Me?
I’ve never voted.
Never pushed politics.
Never needed a side.

I stand on how I was raised , backwoods by the land and humble
respect people, work hard, feed your community, and keep your word.

That’s it.

And to the one calling this town trash—
this town raised families, built businesses, and put food on tables long before you had something to say about it.

This ain’t about color.
This ain’t about money.
It’s about how you treat people. Where did the love go in this new world and why is there so much hate and negativity

Everybody eats here.
Everybody’s welcome here.
Everyone’s loved here . That’s what makes us DIFFRENT
And if your looking for the spot that stands on that daily for there community WERE IT ,

But if you bring hate to the door,
don’t expect a seat at the table.

To the ones who’ve been showing love
I see you. Your what makes this town special and I hope each and everyone you knows that deep in your soul

And the rest…
say less.

Now I was gonna tag them in this post but we ain’t petty , but if anyone feels the same n like let em kno you’ll find them spamming our comment section of our last hate post šŸ‘‡ ā¬‡ļø

The Pit King šŸ‘‘
05/03/2026

The Pit King šŸ‘‘

Address

Redding, CA
96001

Telephone

+15306057603

Website

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