A hearty gumbo filled with seafood and spices.

Coastal Gumbo

Gumbo

Various Pies

Oven-Roasted Turkey

Honey Glazed Turkey

Delicious pound cake with Milky Way chocolate.

Milky Way Pound Cake

Tender and juicy prime rib, cooked to perfection.

Prime Rib

Cornbread Dressing

A selection of meats and cheeses served with accompaniments.

Charcuterie Board

A classic cornbread dressing made with Southern flavors.

Southern Cornbread Dressing

Creamy macaroni and cheese baked to perfection.

Mac and Cheese

Features Bacardi, lemon juice, mint leaves and Prosecco.

Stiletto

Seasoned turnip greens cooked to perfection.

Turnip Greens

Cranberry Sauce

Slow-cooked short ribs served with sides.

Short Ribs

BBQ Platter

Curry

Juicy beef tenderloin cooked to your liking.

Beef Tenderloin

Tender veal topped with marinara and cheese.

Veal Parmigiana

Burgers

Shrimp and Grits

Meatloaf Panini

Creamed Spinach

Build-Your-Own Potato Bar

In a large pot, heat the olive oil over medium heat. Add the chopped onion, green bell pepper, and celery. Sauté until the vegetables are soft, about 5-7 minutes.

Prepare the Base

Stir in the minced garlic and cook for 1 minute. Then add the canned diced tomatoes along with their juices.

Add Garlic and Tomatoes

Pour in the vegetable broth, then add the sliced okra, bay leaves, Cajun seasoning, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.

Simmer the Broth

Add the shrimp and crab meat to the pot. Cook for an additional 5-7 minutes until the shrimp are pink and cooked through.

Add Seafood

Remove the bay leaves and stir in the chopped parsley. Serve the gumbo over cooked rice in bowls.

Serve

Olive Oil

Onion, chopped

Green Bell Pepper, chopped

Celery, chopped

Garlic, minced

Diced Tomatoes, canned

Vegetable Broth

Okra, sliced

Shrimp, peeled and deveined

Crab Meat

Bay Leaves

Cajun Seasoning

Salt

Black Pepper

Fresh Parsley, chopped

Cooked Rice

In a large pot, heat olive oil over medium heat. Add flour and stir continuously until the mixture turns a dark brown color, about 20-30 minutes. Be careful not to burn it.

Prepare the Roux

Once the roux is ready, add the diced onion, bell pepper, celery, and garlic. Sauté for about 5 minutes until the vegetables are soft.

Add Vegetables

Stir in the Andouille sausage and sliced okra. Cook for another 5 minutes.

Add Sausage and Okra

Add the diced tomatoes, chicken broth, bay leaves, Cajun seasoning, salt, black pepper, and thyme. Bring the mixture to a boil, then reduce to a simmer.

Combine Ingredients

After simmering for 30 minutes, add the shrimp and crab meat. Cook until the shrimp are pink and opaque, about 5-7 minutes.

Remove bay leaves, serve the gumbo over cooked rice, and garnish with sliced green onions.

Andouille sausage

Crab meat

Bell pepper, diced

Onion, diced

Celery, diced

Diced tomatoes

Chicken broth

Bay leaves

Cajun seasoning

Black pepper

Thyme

Olive oil

Green onions, sliced (for garnish)

Cooked rice (for serving)

In a large bowl, mix together the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Stir in the ice water, a tablespoon at a time, until the dough comes together. Divide the dough into two balls, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.

Prepare the Pie Crust

In a large bowl, combine the sliced apples, sugar, cinnamon, lemon juice, and flour. Toss to coat and set aside.

Make the Apple Filling

Preheat the oven to 425°F (220°C). Roll out one dough disc for the bottom crust and fit it into a pie pan. Fill with the apple mixture, then roll out the second disc and place it over the filling. Crimp the edges to seal and cut slits in the top for steam to escape.

Assemble the Apple Pie

Bake in the preheated oven for 45-50 minutes, or until the apples are tender and the crust is golden brown. Let cool before serving.

Bake the Apple Pie

In a mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and vanilla. Mix until smooth and well combined.

Prepare the Pumpkin Filling

Preheat the oven to 350°F (175°C). Roll out one dough disc for the bottom crust and fit it into a pie pan. Pour the pumpkin filling into the crust.

Assemble the Pumpkin Pie

Bake in the preheated oven for 45-55 minutes, or until set in the center. Let cool before serving.

Bake the Pumpkin Pie

All-purpose flour

Unsalted butter, chilled and cubed

Granulated sugar

Ice water

Apples, peeled and sliced

Ground cinnamon

Lemon juice

Canned pumpkin puree

Sweetened condensed milk

Eggs

Ground nutmeg

Ground ginger

Vanilla extract

Preheat the oven to 325°F (165°C). Remove the turkey giblets and pat the turkey dry with paper towels.

Prepare the Turkey

In a bowl, mix olive oil, salt, black pepper, garlic powder, onion powder, rosemary, and thyme. Rub this mixture all over the turkey, including under the skin.

Season the Turkey

Place the quartered lemon and onion inside the cavity of the turkey.

Stuff the Turkey

Spread the softened butter evenly over the turkey skin.

Butter the Turkey

Place the turkey in a roasting pan and pour the broth around it. Roast in the preheated oven for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C).

Roast the Turkey

Baste the turkey every 30 minutes with the pan juices for a beautifully golden skin.

Baste the Turkey

Once cooked, remove the turkey from the oven and let it rest for at least 20-30 minutes before carving.

Rest the Turkey

Whole turkey (12-14 lbs)

Garlic powder

Onion powder

Fresh rosemary, chopped

Fresh thyme, chopped

Butter, softened

Chicken or turkey broth

Lemon, quartered

Onion, quartered

Preheat your oven to 350°F (175°C). Rinse the turkey under cold water and pat dry with paper towels. Place the turkey in a large roasting pan.

In a bowl, whisk together honey, soy sauce, minced garlic, Dijon mustard, salt, black pepper, and olive oil until well combined.

Make the Honey Glaze

Brush the honey glaze over the turkey, ensuring to cover it evenly. Reserve some glaze for basting during cooking.

Glaze the Turkey

Roast the turkey in the preheated oven for about 2 to 2.5 hours, basting with the reserved glaze every 30 minutes, until the internal temperature reaches 165°F (74°C).

Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. Serve with your favorite sides.

Rest and Serve

Whole turkey

Honey

Soy sauce

Garlic cloves, minced

Dijon mustard

Chop the Milky Way bars into small pieces and set aside.

Prepare the Milky Way

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Cream the Butter and Sugar

Add the eggs, one at a time, mixing well after each addition.

Add Eggs

In another bowl, combine the all-purpose flour and baking powder. Gradually add this mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture.

Combine Dry Ingredients

Stir in the vanilla extract and chopped Milky Way pieces until evenly distributed.

Add Vanilla and Milky Way

Pour the batter into a greased loaf pan and smooth the top. Bake in a preheated oven at 350°F (175°C) for 60-70 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Cool and Serve

unsalted butter

granulated sugar

eggs

all-purpose flour

baking powder

milk

vanilla extract

Milky Way bars

Preheat your oven to 450°F (232°C). Pat the prime rib roast dry with paper towels and place it on a rack in a roasting pan.

Prepare the Prime Rib

In a small bowl, mix together salt, black pepper, garlic powder, onion powder, and chopped fresh rosemary. Rub the olive oil all over the roast, then generously apply the seasoning mixture to the meat, ensuring it’s well coated.

Season the Meat

Place the roasting pan in the preheated oven and roast for 20 minutes. After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 1.5 to 2 hours, or until the internal temperature reaches your desired doneness (130°F for medium-rare, 140°F for medium).

Roast the Prime Rib

Once cooked to your liking, remove the prime rib from the oven and tent it loosely with aluminum foil. Let it rest for at least 20 minutes before carving.

Rest the Meat

While the roast is resting, you can make a simple gravy. Pour the beef broth into the roasting pan, scraping up any browned bits. Heat on the stove and reduce slightly, then strain if desired.

Make the Gravy (Optional)

Slice the prime rib into thick cuts and serve with the gravy on the side.

Prime rib roast

Fresh rosemary

Beef broth

Preheat the Oven

In a large skillet, melt the butter over medium heat. Add the diced celery and onion, and sauté until softened, about 5-7 minutes.

Sauté Vegetables

In a large bowl, combine the crumbled cornbread, sautéed vegetables, sage, thyme, salt, and black pepper. Mix well.

Gradually stir in the chicken broth until the mixture is moist but not overly wet. Add the beaten eggs and mix until well combined.

Add Broth and Eggs

Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.

Transfer to Baking Dish

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the dressing is set.

Bake

Allow to cool slightly before serving. Enjoy your classic Southern cornbread dressing!