That time I used vine ripened tomatoes from Pop's Garden, along with herbs and sweet red onion to top a decadent buttermilk cornbread. (Video)

For breakfast - smokey bacon and oysters stewed over buttery grits. Grapefruit, satsuma, and tangerine pulled right off the stem.

For dinner: fried sturgeon & a flavorful combination of chicken and rice...all served in the home of Chef, Host and now friend Mr.  Irejean.