Story by: Steve Black
Styled by: Shelley Black
Photography by: Anthony Lee
For Amy and Rodney Sutton, the kitchen is more than a place to prepare meals, it’s the heartbeat of their home. Both were raised in families where cooking meant connection, celebration, and love. They have carried that tradition into their own lives with intention and joy.
As parents, the Suttons made it a priority to pass that passion on to their two sons. They wanted them to leave for college not only confident in the kitchen, but with an understanding that food is a way to care for themselves and others. Watching the boys’ creativity unfold in the kitchen as they have grown, has been one of Amy and Rodney’s greatest joys.
Entertaining has become a natural extension of Amy and Rodney’s love for cooking. When asked about their favorite gatherings, they often point to a competitive tapas night with friends and family, an evening filled with creativity, laughter, and a little friendly rivalry. They’ve also hosted everything from last-minute get-togethers to thoughtfully curated themed dinners, including a French bistro night inspired by the flavors and experiences from their travels in France. One of their favorite additions to any gathering is to include their guests in the cooking process. They find that everyone enjoys the meal so much more when they’ve had a chance to participate in the fun.
In the Sutton home, cooking is a shared experience — equal parts creativity, tradition, and a little friendly competition. Amy’s award-winning crab cakes (Arc Gateway Crab Cake Cook Off – 2nd Place People Choice Award 2024) and Rodney’s cast iron filets and shrimp boils are staples, often inspired by their travels and favorite local restaurants. They embrace fresh ingredients, homegrown herbs, and shopping local, weaving flavor and memory into every dish.
For Amy and Rodney, cooking is their language of love, a rhythm built over time. It’s found in the way they move seamlessly together in the kitchen, tasting, adjusting, and laughing along the way. With a big family and a welcoming table, mealtime brings storytelling, connection, and the kind of memories that last for generations.
Smoked Salmon Charcuterie Board
Fresh salmon filet (trimmed)
Meat Church Honey Hog Hot Seasoning
Fresh dill, red onions, capers
Tomatoes, sliced cucumbers
Crème fraîche
Boursin spreadable herb cheese
Pita chips, crackers or fresh sliced bread
Lemon wedges
Pat salmon dry and season on both sides. Smoke on Traeger Grill at 165˚F for 1 hour, until internal temperature is 140˚F. Rest 5-10 minutes. Assemble board & enjoy with a glass of champagne or white wine.
Spinach & Kale Berry Salad
Salad Ingredients
4 cups baby spinach
3 cups baby kale
¾ cup blueberries
¾ cup raspberries
¾ cup feta cheese crumbled
¾ cup toasted or praline pecans
Poppy Seed Dressing
¼ cup aged balsamic vinegar from Bodacious Olive
3 tablespoons olive oil from Bodacious Olive
1¼ tablespoons poppy seeds
1¼ tablespoons honey
½ teaspoon Dijon mustard
Dash salt & pepper
Combine chopped spinach and kale. Add berries, feta and pecans Whisk dressing ingredients. Drizzle dressing and gently toss.
Crab Cakes with Sautéed Vegetables
1 large egg
¼ cup mayonnaise
1 tablespoon fresh parsley
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
1 lb fresh jumbo lump crab meat from Joe Patti’s
2/3 cup saltine cracker crumbs
2 tablespoons melted butter
½ red onion, finely diced
½ yellow or red bell pepper, finely diced
½ to 1 whole poblano pepper, finely diced
Sauté diced onion, bell pepper, and poblano in a small pan until softened. Let cool.
Whisk egg, mayonnaise, parsley, Dijon mustard, Worcestershire, Old Bay, lemon juice, and salt in a bowl. Gently fold in crab meat, sautéed vegetables, and cracker crumbs. Refrigerate for at least 30 minutes. Preheat oven to 450°F. Grease baking sheet. Form into 8 mounds but do not flatten. Approximate ½ cup for each mound. Lightly brush crab cakes with butter. Bake 12–14 minutes until golden. Finish with lemon juice and serve.
Cast Iron Seared Wagyu Filets Finished in the Oven
Start with room temp Wagyu filets about 1.5” thick, salt and freshly ground coarse pepper both sides. We like the quality and selection at the Butcher Shoppe. Sear in butter/olive oil on high heat in a cast iron skillet, about 2 minutes on each side. Roast garlic cloves and fresh rosemary in the skillet before the searing. Finish in a preheated oven at 415˚F convection. For medium rare, it takes about 7 minutes to reach 130˚F internally — then let rest on a wire rack covered by aluminum foil for about 5 minutes and the temp should reach about 135˚F. For medium, add about 3 minutes to the oven time.
We like to prepare fresh butter compound in advance to add to use in the skillet and add to the steaks before serving. Warm a stick of butter until soft, not melted. Dice rosemary, garlic, and tarragon to mix into the butter. Reform the compound into a stick with wax paper and refrigerate until firm.
