we threw a garden party!

but instead of a garden it was a field of alfalfa. and it wasn’t just this table. we cooked for 250. in a field. with a generator. and a lot of crossed fingers.


the girl and i designed a menu for a fundraiser event. we put up a big tent in a field and cooked a whole lot of food.  it kind of looked like this:


we brought our camera, but didn’t get any pictures; the girl and i had our hands full. thanks to lexi browning for sharing her photos with us.

the menu included six small, southern plates and three desserts. here are a few of them.

the bruschetta:
grilled baguette with chèvre and sauteed heirloom tomatoes.


the shrimp and grits: sauteed, cajun shrimp over cheesy grits.


the chicken & waffle: battered and fried chicken over a cornbread waffle, topped with a candied jalapeno, maple syrup and powdered sugar.


the rib: a marinated and smoked rib over a bed of slow cooked collard greens.


other dishes included:

  • the mac & cheese: homemade macaroni and cheese, topped with candied bacon and a parmesan crisp.
  • the slider: slow cooked pulled pork slider on a mini ciabatta bun, with roasted brussles sprout slaw.

desserts included:

  • bread pudding with bourbon sauce.
  • strawberry and rhubarb crumble.
  • banana pudding.

so, that’s how we spent our weekend. what did you all do?



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he's a culinary institute of america grad in medical school. she's a journalist, who prior to their meeting, used the oven solely for storage.

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