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.

These aren’t your average lamb chops. We’re talking tender, flame-kissed lollipops finished with a bold mint-feta pesto and a salty potato chip crunch. It’s elegance with attitude—the kind of dish that steals the spotlight at Easter and disappears fast off the platter.

Spiral sliced, double smoked, and lacquered with a sticky-sweet cherry cola glaze. Finished with Meat Church Honey Hog and W Sauce for bold, crowd-pleasing flavor

Nutty brown butter, fresh thyme, and caramelized rainbow carrots—this spring side dish is elegant, easy, and built to shine on your Easter table.

Creamy mashed Yukon Gold potatoes with roasted garlic and a chive butter swirl—this is comfort food, polished and perfected for the Easter table.

This fresh spring salad is tossed with radishes, shaved carrots, and a bright lemon-herb vinaigrette—bringing balance and color to your Easter plate.

Fresh strawberries, bright basil, and bubbly sparkle—this refreshing sip brings spring flavor to your Easter table without the booze.

Moist vanilla loaf packed with strawberries and topped with a sweet cream glaze—this is your easy, elegant Easter dessert done right.