A bold blend of Gruyère and sharp cheddar, baked until golden with a crisp breadcrumb crust. This mac isn’t just a side—it’s a statement.

A vibrant sparkling lemonade made with blackberry syrup and fresh lemon juice. Serve over ice with bubbles for the perfect spring sip.

A light, sparkling drink made with cucumber, lime, and homemade basil syrup. Served over crushed ice for the ultimate spring refreshment.

Grilled asparagus with lemon and Parmesan—clean, bright, and finished with purpose. A spring side with Augusta flair and Chef Paddy precision.

This reverse-seared ribeye is crusted in garlic and fennel, finished with bright chimichurri. Bold, balanced, and perfect for your spring table

A chilled, no-bake twist on Boston Cream Pie featuring vanilla pudding, cookie crumble, and rich Taza chocolate ganache. Simple, nostalgic, wicked good.

Sweet peas with shallot, cream, and fresh tarragon—an elegant spring side dish with quiet flavor and Augusta-style finish.

Loaded with pecans and kissed with bourbon, this bread pudding finishes with warm caramel and serious spring table energy. à la Paddy, of course.

Buttery, golden, and no rolling required—these drop biscuits are a fast, flavorful addition to any spring table or weekend brunch.

The “Golden Bear” nod? That’s my quiet tip of the cap to Jack Nicklaus and the spirit of Masters weekend. But the flavor? That’s all heart and hustle

Big Red’s Masters BBQ Beans are all about heart and heat—sweetened just enough with brown sugar and bourbon, but layered with Whomp sauce and Holy Gospel rub to round out the smoke.

This isn’t filler. This is fire.

Every table needs balance—and this is mine.
The Green Jacket Salad is bright, fresh, and bold enough to stand up to all that smokey richness. Strawberries bring sweetness, goat cheese adds creaminess, and the honey-Dijon vinaigrette pulls it all together.

A nod to Augusta’s greens, finished with the soul of Chef Paddy’s Kitchen

Juicy, grilled, and brined in sweet tea—this chicken breast is finished with Chef Paddy’s signature herb butter for clean, balanced flavor.

Smokey, creamy, and finished with candied bacon—these deviled eggs bring bold bite-sized flavor to the spring table.

Bold black tea meets fresh lemon in this crisp, clean Arnold Palmer—iced and built for backyard tables, spring cookouts, or slow Sunday sips.

Sweet, smokey, and brushed with peach glaze—this pork tenderloin is a spring showstopper straight from the Chef Paddy’s Kitchen playbook.