Chef Ben Snellenberger

Chef At Home In Fairhope

I've been a professional chef for 15 years and received my training from the Culinary Institute of America in New York. Early in my career while in New York, I bounced around different kitchens that ranged from Michelin rated to small gastro pubs. Gathering experience and getting the chance to see all kinds of different food. From there I moved to Montana for two and a half years working in healthcare facilities trying to elevate existing culinary programs and teams. Afterwards, I moved to Houston (my hometown) and worked under some amazing chefs like Ryan Pera with Agricole Hospitality and Chris Shepard (James Beard award winner) at Underbelly Hospitality. I also had a small stint as an executive cef at an elevated Tex-Mex restaurant until covid shut down the industry. Then I moved to Fairhope, AL with the family for a chef opportunity at the Hope Farm.

For me, cooking is...

Passion. You can't be successful in this career without loving every aspect of it.

I learned to cook at...

The Culinary Institute of America in Hyde Park, NY.

A cooking secret...

Never stop learning and keep pushing the boundaries of different cuisine.

My menus

Southern Local

STARTER

Choose 2 dishes

Bacon Wrapped Gulf Shrimp with Sweet Chili Sauce

Pimento Cheese Toast Bites with Pickles and Herbs

Chargrilled Oysters with Viet Cajun Butter

Jalapeno Cornbread with Cane syrup Butter

FIRST COURSE

Choose 2 dishes

Seafood Gumbo with Shrimp, Conecuh sausage, Crab, and Served with White Rice

Crawfish or Shrimp Etouffee served with White Rice

Local Greens Salad with Citrus Vinaigrette, Goat Cheese, and Toasted Almonds

MAIN COURSE

Choose 2 dishes

Braised Beef with Cajun Peanut Rague Demi and Cheesy Grits

Cornmeal Fried Gulf Fish with Green Tomato Tartar Sauce, Southern Cassolette

Pan Seared Gulf Fish Fillet with Sauce Meuniere | Charred Broccolini | Pomme Puree

Roasted Half Chicken (Deboned) over Dirty Rice and Topped with a Creole Beurre Blanc

DESSERT

Choose 1 dish

Bread Pudding with Caramel Sauce and Vanilla Ice Cream

Classic King Cake

Steak House (Basic)

STARTER

All inclusive

Mini Crab Cakes with Smoked Jalapeno Aioli

FIRST COURSE

Choose 1 dish

Classic Wedge Salad with Black Pepper Buttermilk Dressing, Cherry Tomatoes, Pickled Onion, Bacon Lardons, Blue Cheese

MAIN COURSE

Choose 2 dishes

16 oz Ribeye with Pomme Puree, Charred Broccolini, and Chimichurri

Roasted Gulf Fish Fillet and Garlic Herb Butter with Pomme Puree, Charred Broccolini

DESSERT

Choose 1 dish

Classic Cheese Cake

Walsh Menu

STARTER

Choose 2 dishes

Bacon Wrapped Gulf Shrimp with Sweet Chili Sauce

Chargrilled Oysters with Viet Cajun Butter

Smoked Fish Dip with Seasoned Saltines

Tuna Crudo with citrus, chili oil and herbs

FIRST COURSE

Choose 1 dish

Seafood Gumbo with Shrimp, Conecuh sausage, and Crab

Crawfish or Shrimp Etouffee served with White Rice

Mini Crab Cakes with Smoked Jalapeno Aioli

MAIN COURSE

Choose 2 dishes

8 oz New York Strip topped with Cajun Gulf Shrimp | Charred Broccolini | Pomme Puree

Cornmeal Fried Gulf Fish with Green Tomato Tartar Sauce, Southern Cassolette

Fresh Chitarra Pasta with Alabama White Shrimp and a Garlic Cream Sauce

Pan Seared Gulf Fish Fillet with Sauce Meuniere | Charred Broccolini | Pomme Puree

DESSERT

Choose 1 dish

Bread Pudding with Bourbon Sauce and Vanilla Ice Cream

Steak House (Indulge)

STARTER

Choose 2 dishes

Mini Crab Cakes with Smoked Jalapeno Aioli

Beef Tartar with Garlic Aioli, Capers, Shallot, Lemon and Horseradish

Chargrilled Oysters with Viet Cajun Butter

Collard Green and Crab Dip with Toast Points

Jalapeno Cornbread with Cane syrup Butter

FIRST COURSE

Choose 2 dishes

Classic Wedge Salad with Black Pepper Buttermilk Dressing, Cherry Tomatoes, Pickled Onion, Bacon Lardons, Blue Cheese

Classic Caesar Salad

Lil Gem Salad with House Italian Dressing

Local Greens Salad with Citrus Vinaigrette, Goat Cheese, and Toasted Almonds

Pea Salad with Prosciutto, Fresh Horseradish, and a Mustard Vinaigrette

MAIN COURSE

Choose 3 dishes

8 oz Tenderloin with Pomme Puree, Charred Broccolini, and Chimichurri

16 oz Ribeye with Pomme Puree, Charred Broccolini, and Chimichurri

20 oz New York Strip with Pomme Puree, Charred Broccolini, and Chimichurri

Roasted Gulf Fish Fillet and Garlic Herb Butter with Pomme Puree, Charred Broccolini

Braised Beef Bourguignon with Carrots and Pearl Onions over Garlic Mashed Potatoes

Herb Roasted Snapper with Spiced Fried Wild Rice and a Blistered Tomato Reduction

Roasted Half Chicken (Deboned) over Dirty Rice and Topped with a Creole Beurre Blanc

Buffalo Fried or Grilled Chicken with Charred Creole Brussel Sprouts

DESSERT

Choose 1 dish

Classic Cheese Cake with Berry Compote

Bread pudding with Vanilla Bean Ice Cream

Steak House (Exclusive)

STARTER

Choose 1 dish

Mini Crab Cakes with Smoked Jalapeno Aioli

Chargrilled Oysters with Viet Cajun Butter

FIRST COURSE

Choose 1 dish

Classic Wedge Salad with Black Pepper Buttermilk Dressing, Cherry Tomatoes, Pickled Onion, Bacon Lardons, Blue Cheese

Classic Ceasar Salad

MAIN COURSE

All inclusive

Tomahawk Ribeye with House Steak Sauce and Garlic Mashed Potatoes

Buffalo Fried or Grilled Chicken with Charred Creole Brussel Sprouts

Chateaubriand with Chimmichurri and Marsala and Herb Mushrooms

Roasted Snapper with Herbed Butter

DESSERT

Choose 1 dish

Classic Cheese Cake

Bread Pudding

Tiramisu

Asian (Basic)

STARTER

Choose 1 dish

Braised Pork Buns with Gochujang and Pickled Vegetables

Pork Pot Stickers

Chicken and Shrimp Smashed Goyza

FIRST COURSE

Choose 1 dish

Crispy Rice Salad with Fresh Herb and Chili

Marinated Cucumber and Tomato Salad

Green Apple and Cashew Noodle Salad

Thai Beef Salad with Glass Noodles, Fresh Basil, Cilantro, and Mint

Rice

MAIN COURSE

Choose 2 dishes

General Tso's Chicken with White or Steamed Rice

Beef and Broccoli with White or Steamed Rice

Vegetable Lo Mein with Special Sauce

Char Su Pork with Scallion and White Rice

Chargrilled Vietnamese Pork with Vermicelli Noodles

Beef Tenderloin Namikaze with Ssamjang

Braised Lamb or Beef with Nam Prik and White Rice

Chargrilled Chicken with Nuamc Cham and White Rice

DESSERT

All inclusive

Baked Egg Custard

Southern

STARTER

Choose 1 dish

Bacon Wrapped Gulf Shrimp with Sweet Chili Sauce

Pimento Cheese Toast Bites with Pickles and Herbs

Smoked Fish Dip with Seasoned Saltines

FIRST COURSE

Choose 1 dish

Seafood Gumbo with Shrimp, Conecuh sausage, and Crab

Crawfish or Shrimp Etouffee served with White Rice

Local Greens Salad with Citrus Vinaigrette, Goat Cheese, and Toasted Almonds

MAIN COURSE

Choose 1 dish

8 oz New York Strip topped with Cajun Gulf Shrimp | Charred Broccolini | Pomme Puree

Cornmeal Fried Gulf Fish with Green Tomato Tartar Sauce, Southern Cassolette

Fresh Chitarra Pasta with Alabama White Shrimp and a Garlic Cream Sauce

Pan Seared Gulf Fish Fillet with Sauce Meuniere | Charred Broccolini | Pomme Puree

DESSERT

Choose 1 dish

Bread Pudding with Caramel Sauce and Vanilla Ice Cream

Lindsey Dinner

STARTER

Choose 2 dishes

Collard Green and Crab Dip with Toast Points

Mini Crab Cakes with Smoked Jalapeno Aioli

Beef Tartar with Garlic Aioli, Capers, Shallot, Lemon and Horseradish

FIRST COURSE

All inclusive

Classic Wedge Salad with Black Pepper Buttermilk Dressing, Cherry Tomatoes, Pickled Onion, Bacon Lardons, Blue Cheese

Classic Caesar Salad

MAIN COURSE

Choose 2 dishes

20 oz Chateaux Brion with Marsala Mushrooms and Chimichurri

Bacon Wrapped Jumbo Shrimp with Sweet Chili Sauce

Braised Beef Bourguignon with Carrots and Pearl Onions over Garlic Mashed Potatoes

Roasted Veggies with Herbs and Butter