Slow Roasted Beef Tenderloin

The answer to your next special occasion meal is Ina Garten’s Slow Roasted Filet of Beef. It is the easiest dish you will ever make and is sure to impress even the most critical of guests.

Rustic Blueberry Crostata

With only a few ingredients, this rustic blueberry tart is easy, delicious, and impressive enough for any occasion.

Always remember the golden rule… You can put the salt in, but you can’t take the salt out.

Entrees

Jumbo Lump Crab Cakes

These crab cakes are loaded with fresh, delicious, jumbo lump crab and seasoned to perfection- just enough to enhance the crab’s delicate flavor. The are baked, not fried, and can be made several hours in advance.

Crab Ravioli with Pea Puree

Homemade raviolis stuffed with fresh crab, ricotta cheese and lemon zest surrounded by fresh pea puree is the the perfect savory, spring dish.

Starters

Fettuccine with Truffle Butter and Mushrooms

This dish brings me the greatest joy to make, and to eat. It’s rich, decedent, and has the ability to silence every diner at your table. Indulge just once and you’ll wonder how you ever lived without it.

Oysters “Rockabrett”

These decedent roasted oysters are served right out of the shell and will make you feel as “Rich as Rockefeller” while eating them!

Join the Feast & Merriment Family!

Practicing Feast & Merriment means opening your table to new friends!
I’d love to be your friend so we can share tricks, tips and recipes!

Dessert

Rustic Blueberry Crostata

With only a few ingredients, this rustic blueberry tart is easy, delicious, and impressive enough for any occasion.

Blueberry Crumb Cake

This cake is perfect for so many occasions, but I think serving it for brunch or with afternoon tea is about as perfect as it gets.

Breakfast & Brunch

Melon Salad with Mint & Amaretto

This recipe is delicious, can be made in advance, and sure beats any fruit salad from a store! It is perfect for a Sunday brunch or as a light, refreshing, summer dessert.

Blueberry Crumb Cake

This cake is perfect for so many occasions, but I think serving it for brunch or with afternoon tea is about as perfect as it gets.