Petits Fours

John Hayes enjoying his favorite cake he calls "baby cakes" during a recent family gathering. Petits Fours are great when trying to appeal to everyone's taste. Variety is the spice of life!

Diane's Cinnamon Rolls

Diane makes the dough the day before she bakes these cinnamon rolls. She lets them rise in the refrigerator overnight. I love standing around the kitchen waiting for them to come out of the oven in the morning. The smell of butter ,cinnamon and cream cheese cooking are magnets for me. This morning I had one of these soft, moist, sticky, hot rolls with a cup of dark Ethiopian Harrar coffee from Avi Katz.

Fresh Red Snapper

Icing fresh Red Sanpper for the market today and through the weekend!

Sliders

Sliders on grilled ciabatta buns dressed with pesto, grilled onions, black truffle cheese and tomato onion confit...WOW!

Banana Split Texas Style

We thought we needed a giant treat after such a hectic few weeks. We thought that the family would enjoy this banana split. Each flavor is a half gallon scoup.

Tommy Ward Comes Through with Apalachicola Bay Oysters!

Tommy Ward packing his famous "13 Mile Oyster Brand", at his plant in Apalachicola, Florida.

Thanks Tommy and T.J. Ward for their efforts after Gustov and Ike raveged the Louisiana and Texas gulf coast.

Bruce Gore Brand Wild King Salmon

Bruce Gore has a reputation for the best frozen at sea, troll-caught, King Salmon. We hot smoked this 24 pound beauty with Alder wood and seasoned it with black pepper, brown sugar and salt. We each had a loaf of crusty Italian bread and a slab of this fabulous King.