Jack Moore doesn't care whether you call him "chef" or "cook," so long as you use the word "tasty" when describing the pies he's been cooking for 35 years. He does them all--chocolate, apple, pecan, coconut and a variety of cobblers--but his specialty is his sweet potato pie. "Been cooking 'em for a long time," he says, "and have never had a complaint." And what's to complain about? They're sweet, smooth and made from scratch. You can order a piece from the menu. Or, better yet, fork over $12 and take a whole pie home with you. And, yes, the Old Mill Inn is open daily.