Take a Chef Menu

Scrambled or Fried

I’ve played around with my shrimp and grits recipe until I found the perfect one. This recipe reminds me of home. The large shrimp are perfectly seasoned and the cast iron seared. My sauce is made with all the flavors of the holy trinity as well ad fire roasted tomatoes and my smooth and creamy cheese grits never miss.

Brioche breaded, warm spiced peaches and a cream sauce drizzle

This new orleans classic is soft French bread topped with a cheese crawfish sauce and then baked until bubbly

Blacked Chicken and creole Alfredo sauce served over pasta with seasoned fresh broccoli

Spiced peaches topped with a soft buttery crumble topping served with ice cream

Cornbread croutons, candied pecans and spiced caesar dressing

I truly have a good gumbo. I combine my favorite things from my grandmothers and mothers recipes.

Cast Iron Seared Chicken Breast topped with a creole tomato pan sauce, traditional dirty rice and flavorful fresh green beans