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Condiments and sauces for sandwiches, vegetables and your favorite recipes. 

Seasonings and Salts

Seasonings and Salts

Unique seasonings with incredible flavors. Easy finishing salt or addition to any... 

Vinegars and Oils

Vinegars and Oils

Gourmet organic extra virgin olive oils and organic balsamic vinegar for the... 

Eastern Shore Products "Serving North America from the Beautiful Gulf of Mexico"

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    • Chefs and Recipes


      Chef Jeremiah Matthews....

      Fine dining is no longer reserved
      for Saturday date nights at white tablecloth establishments. Chef Jeremiah
      Matthews offers fresh ingredients and haute cuisine cooking techniques in a
      laid-back setting at his new Daphne eatery. Matthews is a familiar face in
      Baldwin County, having steered the stoves at The Colony in Fairhope and Jesse’s
      in Magnolia Springs. His efforts have earned him a loyal following along the
      way. When the opportunity fell in his lap to take over a space on Highway 98
      and create a concept from the ground up, he jumped. Southwood Kitchen was born.

      Matthews is well traveled and well
      educated, culinarily speaking. He got his start in restaurants as a kid,
      washing dishes and working the line, then quickly found focus and attended
      culinary school at the esteemed le Cordon Bleu in Paris. He worked in
      Michelin-starred kitchens there and sharpened his knives in the Burgundy and
      Dijon regions as well before settling back in the States. A stint as a
      backcountry chef in Wyoming sharpened his creative process — how, in the middle
      of the mountains, do you cook a world-class meal with only ingredients that
      were packed in on horseback?

      Southwood Kitchen melds classic
      French preparations with bold creativity, decidedly Southern ingredients and
      seafood straight out of the Gulf. Matthews adds that most true Southern dishes
      have French ancestry, so it is a natural combination. Every protein listed on
      the menu has a farm name printed alongside it, a testament to his goal of
      offering fresh, high quality local ingredients. Although the staff takes great
      pains with the food, the dining experience is comfortable and casual. The word
      “approachable” comes up again and again. There are no tablecloths, no
      reservations, no pretension. Prices are also accessible.

      The dinner menu changes daily.
      Whatever fresh local seafood, meat and vegetables are available that day
      inspire his creations, so don’t expect to have your favorite dish every single
      time. There is always a prime steak available, although it’s often not printed
      on the menu. You need to ask for it, “like a super-secret club, ” he laughs.
      This is the kind of place where it pays big to try something new, so go out on
      a limb and see what the chef has in store!

      Maggie Lacey

       Mobile Bay Magazine

      January 8, 2018


      Elk or Venison Loin with Chimichurri

      Bone-in chops make a
      striking impression at the table, but boneless works just fine.  

      8 slices bacon

      1 elk or venison loin (back strap) bone-in or boneless,
      about 3 pounds

      salt and pepper, to taste

      1. Lay out bacon as individual
      pieces and allow to come up to room temperature. Season loin with salt and
      pepper, to taste.

      2. Preheat oven to 400 degrees.
      Begin wrapping loin with bacon, starting from one end and making sure the edges
      of the bacon overlap. Stick it with toothpicks where the bacon ends meet. If
      working bone-in, just work around the bones, leaving them exposed.

      3. Sear in a large cast-iron pan,
      then finish in oven for 15 – 18 minutes, until medium rare. Allow to rest, then
      slice and serve with chimichurri. Serves 6

      Garlic Chimichurri

      12 cloves pickled garlic,

      2 bunch cilantro, chopped

      2 bunch parsley, chopped

      1/2 red onion

      1 ounce red wine vinegar

      1 tablespoon salt

      1 tablespoon fresh oregano

      1 cup olive oil

      Juice of 2 lemons

      1/2 teaspoon fresh ground black pepper

      1. Combine in small
      processor, pulse until smooth but slightly chunky. Serve immediately or store
      in an airtight container in the refrigerator until use. Makes 2 cups

    • Recipe Corner