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Hi, I’m Chef Cook based in Woodstock, Georgia. With years of experience in creating delicious, memorable meals, I take pride in providing exceptional dining experiences. The current cuisines that I work in are Low country cuisines , Ozark cuisine, Appalachian cuisine, High south cuisine. Former clients include John Tyson, Walton foundation , Camp David… ECT. Currently, I’m under a few NDA’s with clients and I’m willing and prefer to work with clients that need Nondisclosure agreements. Whether it’s a romantic dinner for two, a family gathering, or a special event, I can craft a menu that suits your needs. I offer customized meals at a rate starting @ $150 per meal. Here is sample Appalachian menu That I can custom for each client special event. Appalachian -locally source STARTER All inclusive In Appalachian Mountains classic style where creating amazing grazing tables with our smoked nuts, smoked meats & cheeses, fresh berries, and breads this is the talk at all the parties. Appalachian charcuterie -cold smoked black pepper turkey, house ham, sharp, cheddar cheese, pickle, olives, assorted cold smoked nuts, fresh berries, Amish crispy sourdough for crostini Locally sourced mushrooms, stuffed with smoked goat cheese, and wildflower honey Local Brine pickled veggies First course Fried Green Tomatoes are a quintessential Appalachian starter that beautifully captures the region's culinary roots. This dish features unripe, tart green tomatoes, which are sliced into thick rounds and coated in a seasoned cornmeal batter. The preparation begins with the tomatoes being lightly salted and allowed to sit, drawing out excess moisture and enhancing their flavor. For a refined take, the cornmeal batter enhanced with a blend of buttermilk and a touch of hot sauce, adding depth and a subtle kick. The tomatoes are then fried until golden brown and crispy, achieving a delightful contrast between the crunchy exterior and the tender, slightly tangy interior. To elevate the dish further, the fried green tomatoes served atop a bed of arugula or mixed greens, drizzled with a zesty remoulade or a homemade spicy aioli. Garnished with microgreens or a sprinkle of smoked paprika, this presentation not only enhances the visual appeal but also adds layers of flavor. This starter dish embodies the essence of Appalachian cuisine, showcasing simple yet high-quality ingredients. Second course Pan-seared Appalachian trout is a dish that highlights the region's fresh, locally sourced fish, celebrated for its delicate flavor and flaky texture. The trout is seasoned with salt, pepper, and perhaps a hint of lemon zest before being expertly seared in a hot cast-iron skillet, resulting in a beautifully crispy skin while keeping the flesh tender and moist. To complement this exquisite fish, the accompanying bacon and pork belly crostini adds a rich, savory element. The crostini is made from slices of rustic bread, toasted to a perfect golden brown. Topped with a mixture of crispy bacon and tender, caramelized pork belly, it brings a smoky, indulgent flavor that pairs beautifully with the trout. To elevate the dish further, a layer of homemade apple butter is spread on the crostini before adding the bacon and pork belly. The apple butter introduces a sweet and tangy contrast that balances the richness of the meats and the delicate flavor of the trout. For artistic presentation, the pan-seared trout plated alongside the crostini, garnished with fresh herbs Third course This vibrant dish features a blend of locally source screens, including Romain and peppery arugula top with juicy cherry tomatoes and crispy cucumbers enhancing the profile we added a blend of grilled chicken marinated in a zesty herb and sprinkled in roasted pecans. Walnuts for satisfying, crunch, a melody of seasonal fruit, such as tart blackberries, sweet apples, bring a natural sweetness to every bite crown with smoked goat cheese, and a mustard, honey vinaigrette. The salad is the perfect dish of the rich heritage of the Appalachian cuisine. Fourth course All inclusive This dish is a memoir of my childhood cooking with my great grandmother in Kentucky on an old wooden stove. I can still smell the bacon crackling in the morning and the rain on the tin roof. this brings you as much love from Kentucky farm to your front porch .Cast iron thick La Allen’s brown ale chicken topped with onion carrot brown L gravy, crispy bacon and chow chow. On a bed of rosemary Infused whipped potatoes MAIN COURSE. Our main dish embodies France, and Appalachian stitch together perfectly, bringing the most elegant flavorful notes of the Appalachians. Black garlic compote Beef fillet with a red wine cherry reduction -locally sourced, Angus, beef DESSERT Choose 1 dish Blackberry Buckle This traditional dish is a delightful combination of a moist, buttery cake layered with fresh blackberries, topped with a crumbly streusel