Sheepshead Eats

Summer, lemons, and blueberries go together like good friends, white sand, & an ice cold beer.

This dessert was a massive hit for a group of 15 we cooked for this weekend. Our bread puddings are legendary but I think I might start playing around with more crème brûlée flavors. Few things hit quite like cracking into that caramelized sugar🤤

📸: Lemon Blueberry Crème Brûlée

Over the past few years, I’ve made it a tradition to create a dish that celebrates Pride Month. Something colorful, unique, unapologetically itself, and above all, delicious.

This year, a client gifted me some beautiful, freshly caught redfish fillets. I knew I had to honor that gift with the care and respect it deserved. The fish was blackened and finished with a velvety garlic-herb cream, then topped with a vibrant “rainbow” salsa of green tomatoes, purple onions, jalapeños, yellow and red bell peppers, and locally foraged chanterelles courtesy of the legendary

As a bonus, my dill and basil happened to be in bloom, so I finished the dish with their bright, herbaceous flowers.

A beautiful dish dedicated to beautiful people. Everyone… regardless of race, orientation, or heritage…deserves to shine as brightly and boldly as this plate.

Happy Pride Month y’all. 🏳️‍🌈

Yesterday’s cooking class celebrated simple techniques and exceptional ingredients: hand-crafted spaghetti, succulent roasted chicken thighs, and a luxurious truffle cream sauce featuring locally foraged chanterelle mushrooms from the fungi whisperer himself, Mushroom Man Tan

Interested in having your very own cooking class for you and your crew?
Contact us today!🧑‍🍳🥘👩‍🍳