THE CAVIAR DOG COURTESY OF CHEF HARRISON DOWNING OF GREY'S FINE CHEESE You may have noticed the 8 pack of Home Place Hotdogs you received in your December Monthly Box. Hotdogs in December?! ...
BACON ENDS CARBONARA from HPP Chef Johnny Cass This recipe comes directly from our new head chef Johnny Cass - If you have come by the shop in the last few weeks you may have...
To view last month's recipe, click here Marjie's Grill Pork Shoulder Steak We first met Marcus Jacobs years ago before he opened his first restaurant. He was the guy buying stuff that no one else...
Roasted Marrow Toast by Chef Lee Mitchell of Alchemy in Memphis, Tennessee. It’s a new month, and that means another new cut and recipe for you to get your hands on - and boy, have...
Chef Brad McCarley Salt and Soy Pork Belly Yakitori with Mizuame Sauce It's no secret that we are huge fans of Salt and Soy in Memphis. In fact, this is the second time we've tapped...
The Gray Canary is part of the EnjoyAM Group. We opened in 2018 focusing on fresh seafood, oysters, and of course fire! At the Gray Canary, we are all about the fire, and the hearth...
Chef Martha Wiggins has been in the game since she was 15 years old. We first met her as head chef at Sylvain in the French Quarter, and she has since moved on to be...
We’re all human, and we all make mistakes. For some that means falling behind on projects at work, missing a morning workout or forgetting to call a loved one on their birthday. For others, like...
Nate landed in New Orleans by way of Monroe, Alabama, eventually finding his way to Turkey and the Wolf in the Lower Garden District. When he's not at work, you can find him cookin' BBQ...
½ Pound of Beef Round 2 Tbsp of mayo 1 Tbsp of dijon mustard 2 Tbsp of finely chopped Chives 1 Tbsp of chopped Dill Juice of ½ a lemon Kosher Salt Fresh Cracked Black...