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Chef Gregg · Signature Recipes

These dishes tell the story.

Four signature recipes from the HoneyPott kitchen. Real technique, real flavor, real food. These aren't what we serve at events — they're the foundation everything else is built on.

Recipes that reveal
the chef behind the brand.

Chef Gregg doesn't guard his recipes. He shares them because technique is the real differentiator — and technique can't be copied from a list of ingredients.

What you're seeing here is the foundation: dishes that show range, flavor philosophy, and the kind of cooking that earns repeat clients.

Bourbon Bacon Brussels Sprouts
01
Passed Bite · Crowd Favorite
Signature Passed Bite

Bourbon Bacon
Brussels Sprouts

On skewer · Caramelized · Bold

Serves 8–12 Prep: 20 min Cook: 35 min Passed / Appetizer
Ingredients
1 lb Brussels sprouts, trimmed
8 strips thick-cut bacon
3 oz bourbon (not cheap)
2 tbsp dark brown sugar
1 tbsp whole grain mustard
1 tsp smoked paprika
½ tsp cayenne
Bamboo skewers, soaked
Fresh cilantro, torn
Flaky sea salt to finish

"Blanch the sprouts first so they cook through before the bacon burns. The bourbon goes in the glaze — reduce it properly. You want caramelization, not char. Skewer one sprout per pick. These disappear at every event."

Method (Brief)

Blanch sprouts 4 min, shock in ice water. Wrap each in half a bacon strip, skewer. Mix bourbon, sugar, mustard, and spices into glaze. Roast at 400°F for 20 min, baste every 5. Finish under broiler 2 min. Top with cilantro and sea salt. Serve immediately.

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Blackened Salmon
02
Dinner · Destination Events
Signature Entrée

Blackened Salmon
Broccoli Cream Sauce

Cast iron · Classic technique · Southern-global

Serves 4–6 Prep: 15 min Cook: 18 min Plated Dinner
Ingredients
4 salmon fillets, 6 oz each
2 tbsp blackening spice blend
2 cups broccoli florets
1 cup heavy cream
3 cloves garlic, minced
½ cup parmesan, grated
1 cup elbow pasta, cooked
Fresh green beans, blanched
2 tbsp unsalted butter
Lemon, herbs to finish

"The blackening crust needs a screaming hot cast iron — don't move the fish for 4 minutes. The broccoli cream should coat the pasta, not flood it. This dish is about contrast: char against cream, crunch against tender."

Method (Brief)

Press spice into salmon. Sear in butter on screaming-hot cast iron 4 min skin-side down, flip once. Sauté garlic, add cream, reduce by a third. Add steamed broccoli and parmesan — blend half for texture. Toss pasta. Plate pasta base, top with salmon, spoon sauce. Finish with green beans, lemon zest, herbs.

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Beef Kofta Skewers
04
Global · Outdoor Events
Global Signature · Passed or Plated

Beef Kofta Skewers
with Herb Salsa

North African-inspired · Fire-kissed · Versatile

Serves 8–10 Prep: 25 min Cook: 12 min Grill or Broiler
Ingredients
2 lbs ground beef (80/20)
1 small onion, grated fine
4 cloves garlic, minced
2 tsp cumin, ground
1 tsp coriander
1 tsp smoked paprika
½ tsp allspice
Fresh parsley, minced
Red onion, tomato, scallion
Lemon juice, olive oil (salsa)

"Grate the onion — don't chop it. That moisture is what keeps the kofta tender. Mix by hand, don't overwork. The herb salsa should be cut the day of, never ahead. These work indoors or outside, passed or plated."

Method (Brief)

Combine beef, grated onion, garlic, spices, and half the parsley. Mix gently until just combined — don't compact. Shape onto soaked skewers. Grill on high heat 4 min each side, turning once. Make salsa: dice red onion, tomato, scallions, remaining parsley, lemon, olive oil, salt. Pile onto serving plate. Rest skewers 3 min, top with salsa. Serve immediately.

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The Savoir Faire Standard

One Base.
Three Vibes.
Endless Soul.

Artisan mayo-based sauces crafted by Chef Gregg — aka Iron Chef Soul. Built for versatility. Finished with intention.

"These aren't condiments. They're conversation starters."

— Chef Gregg, Iron Chef Soul
The Savoir Faire Sauce Trio
🔥 Southern Heat
Cajun Comeback Mayo

Southern heat meets smoky soul. Perfect for catfish po'boys, crab cakes, and sweet potato fries.

Smoked paprika · Creole fire · Tangy depth

🖤 Dark & Luxe
Black Garlic Yuzu Aioli

Dark, luxe, and full of umami. Perfect for truffle fries, tartare, and seared scallops.

Black garlic · Yuzu citrus · Sesame whisper

🌿 Garden Fresh
Green Gold Herb Mayo

Bright, fresh, and garden-goddess approved. Perfect for veggie wraps, grilled chicken, fried green tomatoes.

Lemon zest · Fresh herbs · White wine

Preserved Lemon Za'atar Yogurt Dressing

Preserved Lemon + Za'atar Yogurt Dressing · Chef Gregg Signature

What's Coming Next

Seasonal &
Rotating Specials

Summer 2026
Grilled Swordfish
Mango Habanero Salsa

Coastal-inspired. Firm swordfish steak, fire-grilled, topped with a fresh salsa that walks the line between sweet heat and citrus. Built for outdoor events and destination weekends.

Summer 2026
Lobster Mac
& Cheddar Gratin

Real lobster, three-cheese sauce, baked in individual crocks with a breadcrumb gratin top. The kind of dish that ends conversations at the table because everyone stops talking to eat.

Fall 2026 Preview
Oxtail Stew
on Jerk Rice & Peas

Low-and-slow braised oxtail, Caribbean-seasoned, spooned over coconut jerk rice and peas. Deep, rich, and layered. A dish that announces itself before it arrives at the table.

These recipes are just
the beginning.

Every HoneyPott menu is custom-built for the event. Tell us what you're hosting and Chef Gregg will design something your guests won't forget.

Request Your Custom Menu →