All food is prepared fresh daily and delivered to your location hot. Packages include: Two Meats + Grits Eggs and Bread $10.99 Two Meats + Grits Casserole and Bread $12.99 Each entree comes with bread, drink, and eating utensils. $20.00 Delivery Charge on All Breakfast Items. A Minimum of Ten (10) orders is required.
A Slice of Hearty Ham With A Robust Flavor.
A Flavorful Start To Your Morning.
Does it get any better?
Packed With Flavor And Cooked To a Golden Brown.
So, So Good!
Flavored With Butter or Cheese.
Scrambled or Boiled.
Cooked to a Golden Brown.
Always a Classic Dish.
French Toast Casserole
Hash Brown & Ham Casserole
All food is prepared fresh daily and delivered to your location hot. Entree + 2 sides $9.99 per person. Entree + 3 sides $10.99 per person.
Sandwich Meals Include Chips or Fruit Cup, Pickle, Drink, and a Brownie. $9.99
Black Forest Ham Dressed With Lettuce, Tomato, Red Onion And Spicy Mustard On A Sweet Roll.
Smoked Turkey Layered With lettuce Tomato, Red Onion On A Sweet Roll.
Mouth Watering Meatball Covered With Marinara & Mozzarella Cheese Severed On A Hoagie Roll.
Buffalo Breast Topped with Crisp Lettuce Tomato With Mayo On A White Roll.
Tender Pork Topped With Marlow’s BBQ Sauce & Pickle Severed on White Roll.
Grilled Chicken Breast, Lettuce, Tomatoes, Swiss, Honey Mustard On A Fresh Croissant Roll.
A Lean Beef Pattie Topped With Fresh Lettuce Tomato Red Onion on White Roll.
Crisp Strips of Bacon Layered on Toast And Topped With Lettuce Tomato & Mayo.
3 Cheeses On White Bread and Grilled To Perfection.
Fresh Lettuce, Tomato, Spinach & Cucumber Drizzled In Tomato Vinaigrette Dressing.
Classic Ham Wrap
Black Forest Ham Topped With Fresh Lettuce, Tomato, Red Onion, Spicy Mustard And Wrapped In A Soft Tortilla Shell.
Classic Turkey Wrap
White Breast Of Turkey Dressed With Lettuce Tomato, Red Onion, Topped With Mayo, & Wrapped In A Soft Tortilla Shell.
Mesquite Chicken Breast Wrap
Mesquite Slices Of Breast Rolled In A Soft Tortilla With Lettuce Tomato & Red Onions.
$10.99/Breakfast All food is prepared fresh daily and delivered to your location hot. Each entree comes with bread, drink, and eating utensils. $20.00 Delivery Charge on All Breakfast Items. A Minimum of Five orders is required.
I started off cooking in the kitchen with my mother for the holidays when I was about 5 years old and the passion grew from there. I grew up in a small town called Ramer which about 25 miles south of the city of Montgomery. My father and uncle have always farmed so I was around vegetables all the time from planting to picking. I even helped my mother with canning. I can remember picking okra for 4 hours every other day. We had 15 rows of okra about 130 yards long that HAD to be picked every other day and that's one of the things that taught me what a work ethic was at a very young age.
We raised hogs and cows and at one point we had our own farm raised catfish. I can remember getting up at 4am to on a cold December morning to start a fire around a 55 gallon drum full of water so we had enough hot water to clean and scald the hogs we were butchering. It wasn't much we didn't try or do ourselves. My father wasn't a true believer that the best and healthiest veggies came out your garden and the best meat came from raising your own hog or cow because you knew the history of how they were raised and what they were fed. The word health was used a lot around me as a young child before I understood the true meaning.
My father would always say that items in the store are not as healthy and they don't have the taste as growing your own. He would say if you grow your own you know where it come from and what was used to grow it. We never used chemicals and weed killer that big supermarket suppliers used to grew their crops fast and in bulk.
My mother is a better cook than I am by far. She is how I learned the basics of what we Southerners call "soul food". She is an old school type of cook as some would say. She makes one of the best blackberry pies you want to taste and her chicken and dressing is A+! She doesn't measure much. Instead, she uses a pinch here and a pinch there - and it works! Her dishes are always seasoned well.
I'm a new school cook with an old school up-bringing.
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