Cheese

Dora Charles—my head cook, my soul sister, and my friend—really puts her big toe in this dish. In fact, Fodor’s Travel Guide called it “The Best Baked Spaghetti in the South.” Go, Dora! (P.S. Dora doesn’t really put her toe in this, that’s just a Southern expression we use when someone has done a dish just right!)

Rance, the young man who has the large task of managing our kitchen, still finds time to prepare this all-time favorite dish for our dinner guests. We love you, Rance!

We have many good, local seafood suppliers here on the coast, but one that has consistently been there to serve me with good, fresh seafood, day in and day out, is Mathews Seafood. This business was started years ago by Louis Mathews. Today, his three sons, Chris, Trey, and John, carry on in their father’s footsteps. I can always count on these young men to guide us in selecting the best they have to offer. Thanks, guys!

The Boursin cheese sold in the grocery store is kind of on the pricey side, so just make your own and enjoy the savings.