• Maggie's Honey Chicken by Maggie Prout

    4 teaspoons honey
    1 teaspoon of salt
    1/2 teaspoon fresh ground black pepper
    1 1/3 cups of buttermilk
    2 1/2 lbs boneless skinless chicken breast halves, each cut crosswise into 8 to 9 strips
    1 quart vegetable oil (cooking oil of choice)
    3 cups all-purpose flour
    1 teaspoon garlic powder
    1 tablespoon Old Bay Seasoning
    1 teaspoon garlic powder

  • Christian Services Cornbread Dressing

    (One 4" Pan)

    16 Cups Crumbled Yellow Cornbread
    12 Crumbled Hamburger or Hotdog Buns (Can substitute 2 rolls or 2 slices of white bread for each bun, if necessary)
    4 Cups Finely Chopped Celery
    2 Cups Finely Chopped Onion
    8  Raw Eggs, beaten
    8-10 (16 oz. cans)  Chicken Broth

  • Sunday Brunch Quiche by Josh Casper

    Sunday Brunch Quiche:
    Recipe for 1 – 8in Pie Shell

    9 eggs
    1 ¼ cup sour cream or crème fraiche
    3/4 Tbsp. Kosher Salt
    ½ Tbsp. black pepper
    ½ cup roasted red pepper, chopped
    ¾ cup fresh spinach, chopped
    ½ cup goat cheese, crumbled

  • Roasted Root Veggies by Josh Casper

    Roasted Root Veggies with Gremolata, Arugula and Pecorino Romano

    1 lb each red potato, carrots & parsnips
    4 tablespoon minced flat leaf parsley
    3 cloves garlic, minced
    1 lemon, zest only
    few tablespoons Olive Oil
    1 cup baby arugula
    1 small hunk Pecorino Romano

  • The Depot Coffeehouse and Bistro

    Have you been to The Depot Coffee House and Bistro lately? If so, you might have noticed the joint has been spruced up – a fresh coat of cheerful orange paint, new light fixtures and handmade tabletops, a sparkling set of dishes and bright bouquets of flowers from neighboring Blooms.

    All signs point to one thing – new energy fuels The Depot.

    The source of that energy? Chef Josh Casper, who took over during the change of ownership in May 2015.

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