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.
