Southern Menu

Cornbread infused with jalapeños

Maple butter crafted with premium Michigan maple syrup.

Southern pea salad: peas, sweet pickles, eggs, onion, celery, green peppers, green olives, mayonnaise, and spicy seasonings.

Eggplant and sweet pepper casserole: prepared with eggs, crackers, a blend of cheeses, corn, onion, and red bell peppers.

Roasted sweet potatoes: a mixture of natural sugars and savory seasoning.

Chicken breast with Cajun sauce features a double-breaded chicken breast sautéed in olive oil, then topped with a spicy white sauce.

BBQ Pork features a distinctive barbecue sauce enhanced with a touch of mustard.

All dishes are made using my personal recipes. Contact me with ingredient questions or special dietary needs—I’m happy to help.

Special dietary accommodations are offered, but all guests receive the same buffet meal. Please note that we are unable to provide individual meals with specific restrictions.

The pricing includes paper dinner napkins, wooden forks and knives, and heavy-gauge, three-compartment paper plates.

Palm leaf plates are available as an alternative to paper plates for buffets at an additional cost of $3.00 per guest.

Chef’s Pride also supplies staff to restock the buffet, waiting thirty minutes after the last guest has finished eating.

The client is required to supply two eight-foot banquet tables for the buffet service.

Price $20.00 per guest with a minimum guarantee of 100 guests plus 20% service charge.