Wondering what to do with those delicious Thanksgiving leftovers? You’re in luck! Our Executive Chef of Banquets, Jeff Simms, is sharing his top-secret stuffing-filled muffin recipe…

Thanksgiving Leftovers: Stuffing Muffins

Happy cooking!

What you’ll need:

  • 2 each apples, diced and pan roasted
  • 1 tablespoon butter
  • 1 cup celery, diced
  • 1 cup onion, diced
  • ½ lb breakfast sausage, cooked and diced
  • Thyme, Parsley and Sage, finely chopped
  • 2 cups shredded cheddar cheese
  • 2 cups cornmeal
  • 2 cups all purpose flour
  • ½ cup sugar
  • 2 tablespoons baking powder
  • 2 cups milk
  • 2 each eggs
  • ¼ cup vegetable oil
  • ½ tablespoon poultry seasoning
  • Salt and Pepper to Taste

How to:

  1. Mix cornmeal, flour sugar, salt, poultry seasoning and baking powder in a large mixing bowl. Sauté onions and celery in one tablespoon of butter until soft, then add herbs and set aside.
  2. In a separate bowl, mix together milk, eggs and vegetable oil.  Fold onions, celery, apples, sausage and cheese into dry ingredients. Stir in wet ingredients just until combined. Do not over mix, should be lumpy.
  3. Preheat oven to 400 degrees and place empty muffin pans in the oven to preheat.
  4. Grease the muffin pans and fill each cup ¾ full with mixture.
  5. Bake until golden brown, approximately 12-14 minutes.

Note: Serving size is 36 Stuffin’ Muffins

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Looking for a spectacular gift for your favorite bride and groom-to-be? The exclusive nine-bottle Dynastie Champagne collection by famed Armand de Brignac is the perfect gift for a truly momentous occasion.

Armand de Brignac Dynastie Collection
{Photos courtesy of Armand de Brignac}

Armand de Brignac (also known as “Ace of Spades”) is produced by the Cattier family estate, owners of Champagne vineyards since 1763 and recognized as one of the world’s best Champagne producers.

With nine golden bottles of Brignac Brut Gold NV, the exclusive collection ensures there is a bottle size to suit every Champagne toast. Ranging from the regular-sized 750ml up to the record-breaking 30L “Midas,” the Brignac team says Dynastie is the most comprehensive range of Champagne bottle sizes ever produced, “with each and every bottle adhering to our handmade, traditional methods and strict attention to detail.”

If the incredible presentation didn’t win you over, here are the delicious tasting notes: “Marvelously complex and full-bodied, with a bouquet that is both fresh and lively. Its sumptuous, racy fruit character is perfectly integrated with the wine’s subtle brioche accents. Its texture is deliciously creamy and the palate has great depth and impact with a long and silky finish. A superb and singular example of a Prestige Champagne. A complex yet sharply focused Brut.”

The Gold collection was originally released to the European market in 2013 during the Monaco Grand Prix at Grand Prix du Billionaire Club, Monaco. At the 2014 event, Armand de Brignac debuted the stunning Rosé Dynastie collection.

Armand de Brignac Rosé Dynastie collection

Cheers to a sensational gift!

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Just a few weeks ago, The Breakers’ banquet kitchen became the stadium of an exciting culinary competition, where 20 of the resort’s talented chefs teamed up to battle in their own annual Iron Chef-style competition.

The Breakers Second Annual Iron Chef-style Competition

{Guest Host Amen LaRosa, right, interviews Chef Josh during the Iron Chef-Style competition}

Led by Executive Chef Jeff Simms, the five teams put their artistry to the test under a ticking clock. And just like Iron Chef, each tapped a basket of mystery ingredients to produce the most impressive menu that demonstrated their passion, ingenuity, and knowledge of flavors, textures and presentation.

The Breakers Second Annual Iron Chef-style Competition

The mystery ingredients unveiled to The Breakers’ chefs were:
· Whole Pork Belly
· Madagascar Prawns
· Bison
· Rabbit
· Rhubarb
· Popcorn Kernels
· Squid Ink
· Hibiscus
· Horseradish Root

The Breakers Second Annual Iron Chef-style Competition

With only a half hour of menu prep and two hours of cooking time, each team of chefs got right to work – collaborating on menu creation and presentation of four courses.

The Breakers Second Annual Iron Chef-style Competition

Each team served a panel of judges, and left them with the extremely difficult task of crowning a winner. (From left to right): David Thall, Assistant Food & Beverage Director; Michele Wilde, Director of Conference Services & Event Sales; Jeff Fowler, Senior Event Sales Manager; Clay Conley, Chef/Owner Buccan, Imoto & Grato; Jeff Persinger, Food & Beverage Director – Event Sales; and Tim Byrnes, Assistant Director of Banquets.

The Breakers Second Annual Iron Chef-style Competition

As the judges deliberated, Chef Simms shared with the competitors, “I can’t wait to put some of these inspiring dishes on the menu. Really amazing work by all and I’m very impressed with your teamwork and creativity.”

After an exciting afternoon in the kitchen, Team 4 was crowned the winner!

The Breakers Second Annual Iron Chef-style Competition

The Menus…


The Breakers Second Annual Iron Chef-style Competition |Team 1-Amuse

Amuse (pictured) – Shrimp Escabeche with Citrus Squid Aioli

Appetizer –Bison and Potato Timbale with Asaparagus

Entrée – Pork Belly with Sweet Potato Hash with Rabbit Ragu

Dessert – Rhubarb and Lemon Cake with Hibiscus Gel


The Breakers Second Annual Iron Chef-style Competition | Team 2-Entree

Amuse – Buerre Monte Prawn, Crispy Pork Belly Chicharones,
Causa with Olive Puree and Squid Ink

Appetizer – Seared Bison with Horseradish and Squid Ink

Entrée (pictured) – Rabbit Stew with Jasmine Rice and Mixed Vegetables

Dessert – Blackberry Rubarb Mouse with Hibiscus Sauce and Popcorn Crunch


The Breakers Second Annual Iron Chef-style Competition | Team 3-Appetizer

Amuse – Prawn Tiradito with Crispy Prawn Head with Salsa Criolla

Appetizer (pictured) – Crispy Pork Belly Crouton, Arugula Salad
with Lemon Vinaigrette and Compressed Kale

Entrée – Braised Rabbit with Guava Demi Glace, Peppercorn Crusted Bison
with Horseradish Demi and Squid Ink Risotto

Dessert – Vanilla Bean Pound Cake with Hibiscus Sabayon,
Rhubarb Compote and Popcorn Brittle

Winning Team!

The Breakers Second Annual Iron Chef-style Competition | Team 4-Entree

Amuse – Bison Ravioli

Appetizer – Poached Prawn with Red Quinoa, Squid Ink Foam, Melon Gel

Entrée (pictured) – Stuffed Leg of Rabbit with Celery Root Puree and Braised Fennel

Dessert – Hibiscus Panna Cotta with Rhubarb Compote and Popcorn Brittle


The Breakers Second Annual Iron Chef-style Competition | Team 5-Desert

Amuse – Crispy Pork Belly with Red Wine Hibiscus Reduction
and Squid Ink Popcorn

Appetizer – Warm Rabbit Confit Salad with Hibiscus Vinaigrette

Entrée – Prawn Stuffed Bison and Warm Potato Salad with Horseradish

Dessert (pictured) – Hibiscus and Rhubarb Floating Islands
with Grand Marnier Crème Anglaise and Caramelized Almonds


Congratulations to all of our chefs, we are so incredibly proud of this talented team!

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Few treats are better than a fresh baked cookie… but this yummy dessert station takes the cake!

Wedding Cookie Bar

Imagine warm chocolate chip cookies served straight from the oven during your wedding… with mini milk shots, of course.

Wedding Cookie Bar

Yes, please! A truly sweet dream come true.

While you’re dreaming of your wedding day cookie station, our pastry chefs thought you might enjoy a delicious recipe to whip up at home…

Marshmallow Chocolate Chip Cookies

What you need:

  • 4oz sugar
  • 14oz light brown sugar
  • 12oz softened butter
  • 1 tablespoon salt
  • 1/2 tablespoon vanilla extract
  • 14oz all purpose flour
  • 1/2 tablespoon baking powder
  • 3oz cocoa powder
  • 6 eggs
  • 1 1/4 pounds chocolate chips
  • 1/2 cup of mini marshmallows

How to:

Preheat your oven to 310. Cream the butter and sugars together until light and fluffy. Slowly add the eggs and vanilla extract. In between additions, scrape down the sides of the bowl. Then add the flour, cocoa powder, salt and baking powder. Once this is incorporated, add the chips and then the marshmallows. Scoop cookies onto greased sheet pan and bake for 8-10 minutes. Enjoy!

Recipe yields two dozen cookies.

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