Page 45 - South Mississippi Living - November, 2021

CATERING CO.
Crawfish and Shrimp Pasta.
inventive meals while keeping his focus on prep work and timing. In March 2016, Chef Sherman was able to branch out on his own and open EDC, keeping a focus on banquet style cooking and catering. As his popularity grew, the need for individual meals was apparent and Chef Sherman began cooking up his amazing creations for his local neighborhood six days a week.
Cajun spices, rich sauces, and a deep love for cooking ring loudly throughout all of Chef Sherman’s meals. The popular Steak and Shrimp Plate pairs chopped ribeye steak with grilled
jumbo shrimp served over a bed of yellow rice
and broccoli and cheese. It’s a simple dish that packs a ton of flavor. The Crawfish and Shrimp Pasta is creamy and delicious. Chef Sherman
starts with a homemade Bechamel that is perfectly seasoned with one of my favorite herbs: tarragon. It’s fragrant and aromatic, and provides the perfect balance of sweetness against Chef Sherman’s fiery Cajun spices. This dish is served atop spaghetti and comes with steamed asparagus and grilled garlic bread. It is simply amazing. Still, my personal favorite is the Fried Catfish and Crawfish Stuffed Potato. A large baked potato is stuffed with a lightly battered and fried catfish filet then topped with fried crawfish tails and cheese. The finishing touch is once again Chef Sherman’s tarragon infused Bechamel. Grab a piece of the signature Fried Cheesecake with caramel and strawberry sauce for dessert. It’s just so incredibly good.
Chef Sherman loves cooking and providing for his local community. Recently, he was awarded a grant through the East Biloxi Community Collaborative where he taught local youth the necessary skills to prep, cook and serve a variety of meals. During
the height of the COVID-19 pandemic, Chef Sherman donated food to help feed his neighbors and helped serve over 100 Thanksgiving meals to those in need. Giving back is something he learned at an early age from his father and is something that guides him daily.
Chef Sherman has big plans to renovate EDC, as well as watching over his newest EDC location in Pearl, Mississippi. He hopes to leave his culinary footprint on the coastal food industry, reminding us that even a small footprint can have a lasting impact.
Steak and Shrimp Plate.
Fried Cheesecake.
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