A mix of seasonal vegetables sautéed in a savory sauce, served over rice.

Vegetable Stir Fry

A hearty burrito filled with scrambled eggs, cheese, and your choice of bacon or sausage.

Breakfast Burrito

A rich and moist chocolate cake topped with chocolate ganache.

Chocolate Cake

Crispy golden fries served with your choice of dipping sauce.

French Fries

Toasted bread topped with garlic butter and herbs.

Garlic Bread

Crisp romaine lettuce, croutons, and parmesan cheese tossed in Caesar dressing.

Caesar Salad

12-14 lb or 18/22. turkey, Four quarts of sides (including four specialty sides), a dozen biscuits, two quarts of gravy, cranberry sauce and a pecan or pumpkin pie

The Whole Kit & Caboodle

The Greatest Turkey Gravy

Rubbed in our signature spices and slow smoked (vacuum packed in a sous vide bag for easier, juicier reheat)

Smoked Turkey ala carte

Pecan Pie / Pumpkin Pie

Honey Apple Glazed Ham ala carte

Cook the rice according to package instructions. Set aside once done.

Prepare the Rice

In a large skillet or wok, heat the sesame oil over medium-high heat. Add the onion and garlic, sautéing until fragrant.

Sauté the Vegetables

Add the bell peppers, broccoli, carrots, and snap peas. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.

Add Vegetables

Pour in the soy sauce and season with salt and pepper to taste. Cook for another 2-3 minutes, stirring well to combine.

Add Sauce

Serve the stir-fried vegetables over the cooked rice. Enjoy!

Serve

Bell peppers (red, yellow, green)

Broccoli florets

Carrots (sliced)

Snap peas

Onion (sliced)

Garlic (minced)

Soy sauce

Sesame oil

Rice (for serving)

Salt and pepper

In a skillet over medium heat, cook the bacon or sausage until crispy (bacon) or fully cooked (sausage). Remove from the skillet and let it drain on paper towels.

Cook the Bacon or Sausage

In the same skillet, add olive oil or butter. Whisk together the eggs, milk, salt, and pepper in a bowl. Pour the egg mixture into the skillet and scramble until just set.

Scramble the Eggs

Chop the cooked bacon or sausage and add it to the scrambled eggs. Stir in the shredded cheese until melted and combined.

Combine Ingredients

Warm the tortillas in a separate skillet or microwave. Spoon the egg and meat mixture onto each tortilla and roll them up tightly.

Assemble the Burrito

Serve the breakfast burritos warm with salsa or hot sauce on the side, if desired.

large eggs

shredded cheese (cheddar or your choice)

bacon or sausage

flour tortillas

milk

salt

black pepper

olive oil or butter

salsa or hot sauce (optional)

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Oven and Pans

In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Mix Dry Ingredients

Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.

Combine Wet Ingredients

Carefully stir in boiling water until the batter is smooth. Note that the batter will be thin.

Add Boiling Water

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Bake the Cakes

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to wire racks to cool completely.

Cool the Cakes

all-purpose flour

granulated sugar

unsweetened cocoa powder

baking powder

baking soda

eggs

whole milk

vegetable oil

vanilla extract

boiling water

Wash and peel the potatoes, then cut them into thin strips, about 1/4 inch wide.

Prepare the Potatoes

Place the cut potatoes in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and makes them crispier.

Soak the Potatoes

Drain the potatoes and pat them dry with a clean kitchen towel to remove excess moisture.

Dry the Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the dried potato strips to the hot oil in batches. Fry for about 5-7 minutes or until golden brown and crispy.

Fry the Potatoes

Remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. While still hot, sprinkle with salt and pepper to taste.

Drain and Season

Serve the fries hot with your choice of dipping sauces.

Potatoes

Vegetable Oil

Salt

Pepper

In a medium bowl, combine the softened butter, minced garlic, chopped parsley, chopped oregano, salt, and black pepper. Mix until well combined.

Prepare the Garlic Butter

Slice the French baguette in half lengthwise. Place the halves on a baking sheet, cut side up.

Prepare the Bread

Generously spread the garlic butter mixture evenly over the cut sides of the bread.

Spread the Garlic Butter

Preheat your oven to 375°F (190°C). Bake the bread for 10-15 minutes or until the edges are golden and crispy.

Toast the Bread

Remove from the oven, let cool for a minute, and slice into pieces. Serve warm.

French baguette

Unsalted butter

Garlic cloves, minced

Fresh parsley, chopped

Fresh oregano, chopped

Black pepper

Wash the romaine lettuce thoroughly under cold water. Remove any wilted leaves. Pat dry with a clean kitchen towel or use a salad spinner to remove excess water. Chop or tear the lettuce into bite-sized pieces.

Prepare the Lettuce

In a large salad bowl, add the chopped romaine lettuce, croutons, and grated Parmesan cheese.

Drizzle the Caesar dressing over the salad mixture. Start with half of the dressing and add more to taste.

Add Dressing

Gently toss the salad with tongs or your hands until the lettuce is evenly coated with dressing and the croutons and cheese are well distributed.

Toss the Salad

Serve the Caesar salad immediately as a side dish or a light meal.

Romaine lettuce

Croutons

Parmesan cheese

Caesar dressing

Preheat your oven to 325°F (165°C). Rub the turkey inside and out with butter, then season with salt, black pepper, garlic powder, onion powder, and fresh herbs. Place the turkey in a roasting pan and cover loosely with aluminum foil.

Prepare the Turkey

Roast the turkey in the preheated oven for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C). Remove the foil for the last 30 minutes to brown the skin.

Roast the Turkey

Prepare each side dish according to the individual recipes. Ensure each specialty side is included and ready to serve.

Prepare the Sides

In a bowl, mix flour, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in milk until just combined. Roll out and cut into biscuit shapes. Bake at 450°F (232°C) for 10-12 minutes.

Make the Biscuits

In a saucepan, combine turkey drippings with flour to create a roux. Gradually whisk in the broth, and simmer until thickened. Season with salt and pepper.

Make the Gravy

In a saucepan, combine cranberries, sugar, and water. Bring to a boil, then simmer until cranberries burst and the sauce thickens, about 10-15 minutes. Let cool before serving.

Make the Cranberry Sauce

Serve pecan or pumpkin pie for dessert, either plain or with whipped cream.

Serve the Pie

Whole turkey

Butter

Garlic powder

Onion powder

Fresh herbs (rosemary, thyme, sage)

Mashed potatoes

Green bean casserole

Stuffing

Corn pudding

Specialty side 1 (e.g., roasted Brussels sprouts)

Specialty side 2 (e.g., glazed carrots)

Specialty side 3 (e.g., cranberry walnut salad)

Specialty side 4 (e.g., sweet potato casserole)

All-purpose flour

Baking powder

Milk

Turkey drippings

Broth (chicken or turkey)

Fresh cranberries

Sugar

Water

Pecan or pumpkin pie

After roasting your turkey, collect the drippings from the roasting pan. Pour through a strainer to separate fat from juices. Set aside drippings.

Collect Turkey Drippings

In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5-7 minutes.

Sauté Aromatics

Sprinkle in the flour, stirring constantly for about 2-3 minutes until the mixture is golden brown.

Make Roux

Gradually whisk in the chicken or turkey broth, followed by the reserved turkey drippings. Bring to a simmer, stirring frequently.

Add Broth and Drippings

Add chopped thyme, sage, salt, and pepper. Let the gravy simmer for about 15-20 minutes, until thickened to your desired consistency.

Season the Gravy

Taste and adjust seasoning if necessary. Serve warm over turkey or your favorite side dishes.

Chicken or turkey broth

Onion, finely chopped

Garlic, minced

Fresh thyme, chopped

Fresh sage, chopped

Clean the turkey thoroughly, removing any innards. Pat dry with paper towels.

In a bowl, mix together olive oil, smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, salt, and black pepper to create a smooth rub.

Make the Rub

Generously apply the rub all over the turkey, making sure to get under the skin where possible. Let the turkey marinate in the refrigerator for at least 4 hours, preferably overnight.

Apply the Rub

After marination, place the turkey in a vacuum-seal bag and seal tightly. Make sure to remove as much air as possible.

Prepare for Sous Vide

Fill a sous vide container with water and set the temperature to 165°F (74°C). Submerge the vacuum-sealed turkey in the water bath and cook for 6 hours.

Sous Vide Cooking

Once the sous vide cooking is complete, remove the turkey from the bag and pat dry. Preheat a smoker with applewood chips to 225°F (107°C). Smoke the turkey for an additional 1.5 to 2 hours until it reaches a nice golden color and smoky flavor.

Smoking the Turkey

Remove the turkey from the smoker and let it rest for at least 15 minutes before slicing. Serve warm.

Rest and Serve

Olive oil

Smoked paprika

Brown sugar

Cayenne pepper

Applewood chips

Preheat the oven to 350°F (175°C). Roll out the pie crust and place it in a 9-inch pie dish. Trim and crimp the edges as desired.

Prepare the Pie Crust

In a large mixing bowl, whisk together the corn syrup, brown sugar, eggs, vanilla extract, and salt until smooth. Stir in the chopped pecans.

Make the Filling

Pour the pecan filling into the prepared pie crust, spreading it evenly.

Fill the Crust

Bake in the preheated oven for 60-70 minutes, or until the filling is set and the top is golden brown. Check for doneness by inserting a knife into the center; it should come out clean.