Served with whipped yukon gold potatoes, grilled asparagus, and a garlic herb jus

Roasted Chicken

A hearty sandwich featuring tender braised short ribs

Tender Braised Short Rib Sandwich

Shrimp & Grits

Indulge yourself with our rich chocolate cake

Decadent Chocolate Cake

Deviled Eggs

Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels. Rub the olive oil over the chicken, then season generously with salt and black pepper. Insert garlic cloves, rosemary, thyme, and lemon inside the cavity.

Prepare the Chicken

Place the chicken in a roasting pan and roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C). Baste with juices occasionally.

Roasting

Remove the chicken from the oven and let it rest for 15 minutes before carving.

Resting

Peel and chop the Yukon gold potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain.

Cook the Potatoes

In a mixing bowl, add the drained potatoes, butter, heavy cream, salt, and black pepper. Whip until smooth and creamy.

Whip the Potatoes

Trim the ends of the asparagus and place them in a bowl. Drizzle with olive oil, then season with salt and black pepper.

Prepare the Asparagus

Grill asparagus over medium-high heat for about 5-7 minutes, turning occasionally, until tender and slightly charred.

Grilling

In a saucepan, combine chicken broth, minced garlic, rosemary, and thyme. Bring to a simmer and reduce for about 10 minutes.

Make the Jus

Stir in butter until melted and smooth. Season with salt and pepper to taste.

Finish the Jus

whole chicken

olive oil

salt

black pepper

garlic cloves

fresh rosemary

fresh thyme

lemon

Yukon gold potatoes

butter

heavy cream

asparagus

chicken broth

In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and black pepper. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Sear the Short Ribs

In the same pot, add the chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.

Sauté the Vegetables

Return the short ribs to the pot. Add the beef broth, red wine, bay leaves, and bring to a simmer. Cover and reduce heat to low, cooking for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

Braise the Ribs

Once cooked, remove the ribs from the pot and let them cool slightly. Shred the meat from the bones and discard the bones. Return the shredded meat to the pot and stir to combine with the sauce.

Shred the Meat

Toast the sandwich rolls lightly. Pile the tender shredded short ribs onto each roll and garnish with chopped fresh parsley.

Assemble the Sandwich

beef short ribs

onion, chopped

carrot, chopped

celery, chopped

garlic, minced

beef broth

red wine

bay leaves

sandwich rolls

fresh parsley, chopped (for garnish)

In a medium saucepan, bring 4 cups of water to a boil. Add salt and slowly whisk in the grits. Reduce heat to low and cook, stirring occasionally, until creamy (about 20-25 minutes). Stir in butter and cheddar cheese until melted and well combined. Keep warm.

Prepare the Grits

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add shrimp and cook for 3-4 minutes, or until shrimp turn pink and are cooked through.

Cook the Shrimp

Stir in crumbled bacon, paprika, black pepper, and lemon juice with the shrimp. Serve shrimp mixture over the creamy grits, garnished with sliced green onions.

Combine and Serve

grits

water

cheddar cheese

shrimp, peeled and deveined

cooked bacon, crumbled

green onions, sliced

paprika

lemon juice

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

Preheat the Oven

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

Mix Dry Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Mix Wet Ingredients

Gradually add the wet mixture to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth.

Combine Ingredients

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack 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

Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let sit for 12 minutes.

Prepare the Eggs

After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. Once cool, peel the eggs and slice them in half lengthwise.

Cool and Peel

Remove the yolks from the egg whites and place them in a mixing bowl. Mash the yolks with a fork and add mayonnaise, Dijon mustard, white vinegar, salt, black pepper, and paprika. Mix until smooth and creamy.

Make the Filling

Spoon or pipe the yolk mixture back into the egg whites. Top each filled egg with a dollop of sweet and spicy jam.

Assemble the Deviled Eggs

Arrange the deviled eggs on a serving platter and sprinkle with an additional dash of paprika for garnish. Serve immediately.