Blistered broccolini with garlic, seasoning, and Parmesan. Simple. Strong. Side dish that stands tall on any plate.

Moist chocolate cake stacked with espresso ganache frosting. No frills, no fruit—just a proper dessert made for the ones who knew cake was the whole point.

Buttery, garlic-scented rice pilaf built from stock, patience, and a steady hand. No shortcuts—just flavor that holds.

Pan-seared salmon fillets glazed with lemon-dill butter. A Sunday supper favorite built from the stories, strength, and appetite of a man who never missed a plate.

Smoked pork shoulder seasoned with Heart & Hustle Rib Rub, pulled to perfection. A legacy-built dish inspired by the grit and grind of A&H Rentals

Golden, pan-fried veal cutlets seasoned with Let’s Get After It Rub, served over ziti in a bold, buttery red sauce. A dish built to honor the ones who raised us.

Bold and balanced: grilled New York strip with a brown butter white wine drizzle, paired with garlic-buttered lobster tail. A steakhouse-style plate with legacy built in.

The burger that flipped the switch. Toasted brioche, sharp cheddar, bacon, and a runny egg that changed everything. This is the first drop from my digital burger collection—It All Started with a Bite – The Burger That Changed Everything. You’ll never look at a burger the same way again.

Tea, lemonade, orange juice, and citrus slices—poured cold on a hot day, served in plastic cups, and topped with love.Tea, lemonade, orange juice, and citrus slices—poured cold on a hot day, served in plastic cups, and topped with love.

White cake, jam, Cool Whip, and berries laid out like a flag. A dessert that salutes the past and still sticks to your fingers.

A carved watermelon filled with fresh fruit, made with care and pride. Mom’s table centerpiece—and the first thing I raided every year.

Uniform dice. No mustard. Just potatoes, celery, onion, and love. The original, plus my version too. Either way, it never lasts.

No avocado. No fluff. Just ketchup, mustard, a proper sear—and always toasted buns. These are the burgers you grew up on.

Hot dogs grilled after the wreaths were laid—topped with Grammy’s sweet onion and relish, served on buttered buns, eaten standing in the yard.

Short ribs start in the smoke and finish in a chile-citrus braise with Chef Paddy’s Let’s Taco ’Bout It Blend. Built slow, bold, and ready for the Cinco de Flavor table.

This vibrant margarita mixes Tequila Ocho Plata, fresh lime and orange, and a hint of agave. Shake it up and raise your glass—Chef Paddy-style.

Smooth, spicy, and built to scoop. This queso with roasted garlic and chile oil delivers big flavor and party-ready energy—especially with fresh-fried tortilla chips on the side.

Soft cinnamon-sugar coated whoopie pies filled with whipped cinnamon-vanilla cream. Classic churro flavor, bakery-style flair. Built sweet from the inside out.

This chilled salad brings grilled corn, black beans, and fire-roasted tomatoes together with Chef Paddy’s Let’s Taco ’Bout It Blend and a pop of feta. Bold, bright, and built for the table.

Fresh peaches, White Zinfandel, and 7UP come together in Chef Paddy’s signature White Peach Sangria — an easy, iconic sip made for every seat at the Mother's Day table