Baby Back Ribs

The spice rub that i use infuses them with such great flavor as they slowly cook! They are sticky, sweet, tangy and fall off the bone.

Boiled Crayfish

Boiling crayfish is an art and a traditional Southern dish. The crayfish are boiled with Cajun spices, just like they do on the Bauyou.

Cedar Planked Salmon

Seasoned with lemon and rosemary, the salmon takes on a light, smokey cedar flavor from grilling on a cedar plank for a taste of earth and ocean.

Assorted Cheese Platter

A stunning cheese platter requires no cooking. I follow a few key principles to be sure it looks festive and is easy for guests to help themselves.

Chicken Parmigiana

The chicken is lightly breaded, browned to a golden color, then baked with homemade pomodora sauce and mozzarella cheese and a dash of parsley.

Fried Chicken

This fried chicken recipe calls for nothing more than chicken, buttermilk (a necessity), flour, oil, salt and pepper. Simple and flavorful.

Grilled Filet with Blue Cheese

I love this melt-in-your-mouth steak, and pairing it with a crumbled blue cheese compliments it exquisitely. Such a delicious combo!

Homemade Italian Meatballs

Hand rolled beef or turkey meatballs smothered in a thick, bold marinara sauce and sprinkled with basil. This recipe is a hit at every event.

Live Main Lobster

Boiling is the most traditional method, but steaming offers more intense flavor. The succulent meat inside is like a little slide of heaven.

Mexican Grilled Corn

Street vendors across Mexico sell this style of roasted or grilled corn‚ topped with chili powder and Cotija cheese.

Three Egg Omelet

The omelet is one of the most fundamental dishes‚ I make mine with organic eggs and always enjoy being creative with my omelets.

Wedge Salad

Wedge of iceberg‚ smothered in a creamy dressing and dotted with tomatoes, blue cheese crumbles and bits of smokey bacon.