Roasted pumpkins, stock, seasonings and chorizo make up this dish that will trick the taste buds. Every time we make this dish, everyone is surprised at how good it is and yet doesn’t taste like pumpkin at all not to mention has almost zero carbs in it.
Hickory smoked bacon hugs these lightly drizzled olive oil, salt and pepper seasoned asparagus bundles.
These russet potato wedges are hand cut, seasoned with a touch of rosemary olive oil, garlic and herbs, baked and is good for everything from picnics to weddings.
Here is a stick to your ribs kind of side. This dish is accompanied by bacon and apples that has a tangy and smoky taste with a hint of a sweet side. It is a great fall dish but can be produced any time of the year.
We roast small white potatoes only after we have drizzled them with olive oil, tossed in some garlic and herbs, salt and pepper and are a crowd favorite for big events.
A twist on your regular baked carrots we take close care by rubbing these carrots down with some brown sugar, extra virgin olive oil, a pinch of salt and pepper and just a touch of molasses to give these root vegetables a flavor all of their own.
Here is a good mixture of broccoli, cauliflower, yellow and orange carrot medallions with a light butter and garlic sauce.
A blend of three different types of cheeses and cream that makes this side dish almost as good as the main course. The only question you have to ask is whether you want toasted bread crumbles on top.
Locally harvested potatoes are chopped up and seasoned like grandma used to make. They can be seasoned with plain old butter or dressed up with ranch for ranch mashed potatoes or for an extra boost of flavor can be made into hand grated cheddar cheesy mashed potatoes.
Fresh local corn cooked with butter, salt, pepper and spices that will remind you of eating it right off the cob just not as messy.
These green beans aren’t from a jolly green giant, but slow cooked to a rolling boil with a blend of spices, a pork additive for flavoring and served hot by the spoonful.
Here’s another family recipe that has been in the family for decades. This is one of those dishes that people want to know whats in it. Collard greens is a staple down south and just like everything else, it is done low and slow with a special mix of spices that is always a crowd favorite.
Done two different ways either Louisiana Spicy hot or non, these chickens are first baked, then stripped and added to an old fashioned homemade roux and cooked with onions, bell peppers, celery, spices, a stock and served on top of white rice.
Straight from the New Orleans Bayou this dish is filled with andouille sausage medallions, rice, tomatoes, and the Louisiana holy trinity which consists of onions, bell peppers and celery cooked low and slow.
When these are in season they are flown in live directly from Louisiana, these are done in the traditional Cajun Crawfish Boil. We get the best seasons and boil them with lemons, corn on the cob, garlic and red potatoes that makes it a true boil.
Done in a Memphis rub style these things are fall off the bone and lip smacking food. We use a apple cider based mop sauce while these things are cooking and will be as tender as they are flavorful.
Up to an 80 lbs. whole hog, we inject it, rub it, and cut it up on site for this one of a kind flavor and that will send smells wafting into your nose and getting you excited for your first bite.
After weaving a bacon blanket, we wrap it around a pork tenderloin that has been stuffed with cream cheese, garlic, green onions, herbs, spices, fresh spinach and basil leaves and sliced for serving.
After marinating the chicken breasts over night with a homemade Italian dressing we bake the chicken breasts with some added seasoning to give you a taste that you will love.
An Irish staple mix of seasoned ground beef, peas, onions, garlic, and topped with mashed potatoes.
We deep fry your chicken right before your event so it is still hot when you are ready to eat. Our chicken is breaded and spiced for a mouthwatering experience.
If you are going for the picnic theme, we can do all the hamburgers and hot dogs for you while you mingle. We will bring all the usual suspects like lettuce, tomato, onions, chili, coleslaw, ketchup, mustard, relish… you get the idea.
This Memphis rub style BBQ is always a hit at every event. We rub our blend of spices into a Boston Butt or pork shoulder after injecting it and cook it low and slow until its cooked to perfection. Then we mix it with BBQ sauce and can be served as a slider or big dog sandwich. Both options come with a sweet roll and coleslaw on the side if you choose.
It can be an Appetizer or Main Coarse. Latin seasoned meat with a layer of black olives, and a flavorful corn puree topped with a blend of melted cheeses and topped with smoked paprika. You can either top it with sour cream or serve it with a salad or rice for a trip to the country of Chile with one of their traditional meals.
This hand tossed romaine lettuce salad is a mixture of croutons dressed with lemon juice, olive oil, egg, Worcestershire sauce, anchovies, garlic, homemade Dijon mustard, Parmesan cheese and black pepper.
Unlike a basic pasta salad, this macaroni salad starts off with a mayonnaise base, peas, chopped cucumber and bell peppers, a secret blend of spices and can be a great addition to your main course. Also, the add on’s are endless!
With as many as options as there are descriptions, we can do everything from a simple multi colored spiral pasta noodle drizzled with olive oil to something with a little more with pasta, basil, sauce, and some cheese. You determine how much goes into this dish.
This salad is a mixture of spinach, romaine and iceberg lettuce with mandarin oranges, cucumbers, green onions, carrots, tomatoes, and topped with crumbled egg. There is no need to add dressing because it is served with a homemade garlic and herb or homemade Italian dressing.
This is the salad that you are used to seeing with all the options on the side. We start with iceberg lettuce and have a separate salad bar option that is as follows but are not limited to: sliced celery, shredded carrots, cherry tomatoes, real bacon pieces, sliced bell peppers, cucumbers and many many more.
Here is another recipe passed down the family line. Maw Dillow taught me how to do this when I was barely able to look over the stove into the cast iron pan. We have modified it a little bit so you can have corn bread muffins made from scratch.
Local hives produce this amazing honey that goes into our honey butter recipe that is an excellent spread for your bread of choice.
Homemade dinner yeast rolls that can be made to order with a variety of flavors.
This flavorful rustic style bread has been around since the dawn of time. It is a hard crusted round loaf with a soft middle that can be customized to meet your taste and would be a great addition to your event.
Baking Chef Georgi loves the smell of fresh baked breads and practices her craft as often as she gets a chance to. These bread options will make an excellent addition to your event. Make sure to ask about our customizable compound butters to accentuate your choice of bread.
This is always a crowd favorite served with broccoli and cauliflower heads, various types of peppers, tomatoes, carrots and celery which are all as locally harvested as we can get depending on the season. This can be served with multiple dip choices.
This whole mouth appetizer starts with a seasoned French baguette slice that is layered with Bruschetta, mozzarella, tomato and basil and finished off with either olive oil or balsamic vinegar is sure to be a crowd pleaser.
This family recipe has been handed down from generation to generation and always has the room talking about how it makes your taste buds crave more. It is usually served with Hawaiian bread but can be switched out for something different if you would like.
This meat lovers eye candy is a great starter for your event whether it’s for a wedding or Superbowl party. We can make it as simple as one meat or six different types of meat to suit your needs.
This display of simple to fine cheeses is a great starter for your special event. Just like our meat tray, this appetizer can be as simple as one choice to as many as seven if not more. You choose how far your love for cheese will take us.
These can be customized to fit your taste buds but these are delicious finger food that have your choice of meat, cream cheese, tomato lettuce, spring onions and seasonings to taste.
