Jennifer Dawn Castillo (Jenny) is one of the best-known chefs and caterers in middle Georgia. She offers traditional Southern cooking, as well as international cuisines with a commitment to serving only the freshest ingredients with a personal touch.
Jenny is classically trained: Le Cordon Bleu (London and Ottawa), Le Cuisa School (Umbria-Italy) as well as Central European classwork in Moscow. For years she has led international cooking tours to Italy, England, and Ireland with plans to expand to Greece and other locations, soon. Closer to home, Jenny offers cooking classes and lessons that most consider more like a party among new friends.
Everything that Jenny makes is homemade, fresh from scratch. She puts her heart and soul into every job and wants every function to be the best. Humble Pie will take care of all your details so you can just sit back and enjoy your function. Jenny will sit down with you personally, to discuss and help plan your menu to best fit your budget and event needs.
Our most asked for casserole dish is a creamy chicken blend with a poppy seed crust.
Chicken, black olives, and pasta blended in a cream sauce topped with cheese.
Broccoli, chicken, and cheese layered with a cheese sauce and baked with a cracker crumb top.
Chopped white meat on a bed of fresh spinach topped with Monterey sauce and baked.
A southern dish of chicken, Mexican tomato sauce and cheese baked and served with rice.
White chunks of chicken in pablano pepper cheese sauce, served over noodles.
Tastes like creamy chicken salad with onions and celery, but in a hot casserole.
Comfort food casserole with chicken, bacon, and cheese.
Boneless chicken with a lemon caper sauce
Boneless chicken breast cooked with sundried tomatoes, basil, and a cream sauce.
Chicken, marinated overnight, in a blend of island herbs, spices, and oranges. Slow roasted until tastefully tender.
Baked chicken with fresh authentic Italian sauce and parmesan cheese.
It is a taste from the Greek Isles. Boneless chicken baked in a Mediterranean tomato-olive sauce. Served over rice.
Boneless chicken breast topped with mushrooms, cheese, and Marsala wine sauce.
Just what it says, but it is the best you have ever tasted.
Slow cooked in the oven- fall off the bone tender breast leg quarters.
From the Provence region. Bacon wrapped chicken with a sprig of fresh rosemary and other fresh herbs, baked with a splash of white wine.
Boneless chicken breast wrapped in prosciutto ham and topped with Jenny's secret artichoke sauce and baked.
Boneless chicken breast in a delicious cheesy teriyaki special sauce
Chicken breast in Dijon sauce.
Slow roasted with orange, lime, cumin, garlic, and other Spanish spices.
Chicken breast cooked with BBQ sauce, bacon, tomatoes, and cheese.
(Baked not fried) Cubed Steak in gravy. Very tender!
Slow cooked with carrots, onions, and potatoes in a wine au jus sauce.
Slow baked in a tomato sauce. This is the chef's personal favorite.
Marinated overnight in fresh herbs and red wine. Slow baked to perfection.
Marinated and grilled, served with Dijon cream sauce.
Coconut cream, chocolate cream, buttermilk chess, apple, hoosier cream, pecan, strawberry, pumpkin, lemon meringue, key lime, fudge, brown sugar chess, sweet potato, banana
Apple, peach, blackberry, triple berry (blueberry, blackberry, raspberry), blueberry pineapple crunch
Death by chocolate, Strawberry lemon curd pound cake, banana pudding, peanut butter banana pudding
Chocolate w/ fudge icing, Strawberry w/ cream cheese, red velvet, white w/ cream cheese, white w/ 7-minute, peanut butter, carrot, German chocolate, Italian Cream
Cream potatoes, green beans, butter beans, baby carrots, roasted new potatoes, black eyed peas, scallop potatoes, cream corn, corn on the cob, corn souffle, steamed broccoli, broccoli casserole, rice, sauteed english peas, roasted sweet potatoes, roasted brussel sprouts, macaroni and cheese
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