Culinary Heritage

Uncle Bud’s Gumbo Recipe

George Allen "Uncle Bud" worked at the Grand Hotel as a chef for 44 years and debuted his gumbo when he started at the resort in 1960. Featuring fresh seafood from Mobile Bay and the Gulf of Mexico, the same recipe is used by chefs at the hotel today. A U.S. Army Veteran, Uncle Bud's gumbo was known to be shipped regularly to the governor's mansion in Montgomery, Alabama. Generations of hotel guests have enjoyed “Uncle Bud’s” delicious gumbo for many years.

Ingredients:

• 1 cup onions, chopped
• 1 cup celery, chopped
• 1 cup green pepper, chopped
• 2 tablespoons bacon fat
• 1 bay leaf
• 1 teaspoon oregano leaves
• 1 teaspoon thyme leaves
• ½ teaspoon cayenne pepper
• ½ ounce gumbo file
• 2 cups water
• 14 ½ ounce can diced tomato juice
• 8 ounce can tomato sauce
• 1/3 cup bacon roux
• ½ pound medium shrimp
• 4 ounces shucked oysters
• ½ pound crabmeat
• ¾ cup okra, cut
• Salt and pepper to taste

Directions:

Sauté onions, celery, and green pepper in bacon fat until unions are translucent. Add spices, water, tomatoes and tomato sauce. Bring to a boil, add roux, and cook until mixture thickens. Add shrimp, oysters, crabmeat, and okra and simmer until cooked. Add salt and pepper to taste. Serves 10-12

Bucky's Mint Julep

The Mint Julep is a perfect metaphor for the Deep South, as it is both sweet and bold. At the Grand Hotel Golf Resort & Spa, the art of preparing a proper julep was preserved by longtime bartender and Grand Hotel ambassador, Bucky Miller. He perfected the task during the more than 55 years he served as the hotel’s bartender. His reputation for Mint Juleps has garnered acclaim from governors of seven states for his contribution toward gracious Southern living and his prowess with mint, cracked ice, and bourbon. The hotel's lounge is now known as Bucky’s Lounge, and the outdoor patio is adorned with a bronze statue of the ambassador that was dedicated in 2005 to honor his 61 years of service and hospitality. Bucky extends his right hand as a welcome to every visitor, and in his left hand, he holds a sprig of mint and a tray. To this day, fresh mint is grown on the hotel grounds to ensure every Mint Julep features fresh mint from the garden.

"Bucky" Miller was a Grand Hotel institution, serving as a bartender and server in what was then called the Birdcage Lounge for the majority of his resort career and, for the last 12 years, as the hotel's Hospitality Ambassador. A true icon, he was so beloved that not only is the hotel's lounge, Bucky's Lounge, named in his honor, but also its most popular golf package. Today, folks can still enjoy a taste of his craft by mixing up one of his signature drinks, like the mint julep recipe that is still served at his namesake lounge.

Ingredients:

• 6 each fresh mint leaves
• 1/8 tsp. simple syrup *
• 1 ¾ oz. proof bourbon (Bucky used Walker’s Deluxe)
• 1 sprig of mint, sprinkled with powdered sugar
• 1 each maraschino cherry

Directions:

Place mint leaves in a 12 oz. glass with simple syrup. Muddle the ingredients. Add crushed ice until half full followed by the bourbon. Continue to muddle the ingredients and add ice until the glass is almost full and the ice is pale green. Garnish with powdered mint leaf (sprinkle powdered sugar over dampened leaf) and a maraschino cherry. Add a straw and serve.

*Simple syrup is a mixture of half hot water and half sugar. Dissolve the sugar in hot water and cool.

Grand Hotel Golf Resort & Spa's Gingerbread Recipe

Gingerbread:

Ingredients:

• 7 ¼ cups flour
• ¾ cups sugar
• 1/8 cups of cinnamon
• 1/8 cups of ginger
• 2/3 cup molasses
• 1/2 cup egg

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix brown sugar and butter until smooth,
• then add the molasses and continue to blend until
• well mixed.
• In another bowl, sift together the dry ingredients
• flour and spices
• Slowly alternate the dry and wet ingredients until
• the dough is mixed.
• (If needed, add water or milk by half teaspoon
• to soften sparingly)
• Remove the dough from the mixing bowl
• and refrigerate for at least an hour.
• Taking a little bit at a time, roll the dough
• into 1/8 of an in. thickness
• and cut into desired shape, such as cookie
• shapes or small brick pieces for gingerbread houses.
• Bake for about 10-20 minutes or
• until the bread starts to get golden brown.
• Size dependant.
• Let cool and start building!

Royal icing (building mortar/glue):

Ingredients:

• 1 cup egg whites
• 5 ¼ cup grams icing sugar
• ½ tsp cream of tartar

Directions:

• Mix all ingredients together with a paddle until stiff,
• wrap well with plastic wrap.
• Keep well wrapped during use.
• Use piping bag and tips to decorate.