There are many fabulous brunch spots in the Golden Isles to enjoy a wonderful meal, but at the top of the Bishop family’s list is in the kitchen of Mary Bishop on Sea Island. Mimi, as she is known to them, has been serving wonderful culinary delights to her family for years. The Bishops enjoy a good meal, but what they really enjoy is gathering together for fun and family time. Sometimes dubbed as QFT (quality family time) or FFF (forced family fun), the Bishops enjoy time to join together, be thankful for each other and enjoy Mary’s talents in the kitchen.

   “Brunch is the perfect meal for growing and extended families with teenagers and pre-teens,” says Mary. “It is served late enough for the sleepy heads to arrive on time and there are enough culinary options to satisfy even the most demanding palates. Everyone enjoys something.”

   The brunch tradition is one that Mary Bishop has enjoyed for years and has been passed on to her son, Jimmy, and granddaughter, Sarah Elizabeth. All three generations love a good brunch – either in the home or at one of the wonderful restaurants in the Golden Isles and beyond. Jimmy lives on St. Simons Island and practices law with his father Jim. He enjoys serving brunch for friends, or to his children, Sarah Elizabeth and Jimmy III, before they make the road trip back to Athens to continue their studies. As Jimmy says, “Brunch makes everyone happy.” “Brunch is informal. Brunch servings can satisfy those who desire sweet and also those looking for savory.” And as Mary taught him, brunch is fun and can be whimsical and creative.

   Mary transforms her kitchen island into a glorious brunch buffet and elegantly sets the table and her grandchildren have the honor to place handmade place cards for each family member and friend in attendance. “It is a special time for all, but especially Mimi,” noted Jimmy with affection.

   For the Bishop family, eating together means being together and that is what is important to them. “You can always see the blessings in life in the eyes of smiling children and grandchildren,” reflected Mary. And those smiles are in abundance around her table.

  Local brunch         SuggeStionS

  • Halyards – Cathead biscuits and                delicious omelets

  • Certified Burgers & Beverage –

       Sunday donut specials

  • Palm Coast – Sarah Elizabeth favors           the pumpkin bread

  • Café Frederica

  • Tavola at The Cloister

  • Palmer’s Village Cafe

        Honestly, our community is richly blessed with having an abundance of unique places to enjoy amazing cuisine prepared and served wonderfully.

—Mary Bishop

Shrimp, Crab and

Corn Chowder

• 3 Tbs. butter, divided

• 3 green onions, chopped  (both stalks         and tops)

• 1 rib celery, chopped

• 3 ears of fresh corn, removed from cob

• 1 Tbs. flour

• 1-¼ cups of half-and-half

• 1 cup seafood stock or bottled clam           juice

• 1 (4 oz.) can chopped green chiles,             drained

• 12 oz. lump crabmeat

• 1 tsp. Old Bay Seasoning

• 1 lb. of peeled, deveined shrimp

Place 2 tablespoons of the butter in a medium saucepan and sauté the green onions, celery and corn until tender. Remove 1 cup of this mixture and puree in a blender. Return to the pan.

In a small skillet, melt the remaining 1 Tbs. of butter. Stir in the flour and cook about 30 seconds. Stir in the half-and-half and cook until slightly thickened. Add to the corn mixture. Stir in the seafood stock and green chiles. Bring the mixture to a simmer. Carefully stir in the shrimp and crabmeat and season with the Old Bay seasoning. Serve with buttered toast points.

Mary’s Miniature BLTs

• 1 cup sour cream

• 1 cup mayonnaise

• 2 lbs. bacon (cooked and crumbled)

• 1 carton of cherry tomatoes- slice and        drain on paper towel

• 1 loaf of Pepperidge Farm Bread (very        thin) cut into small circles

• Curly lettuce – break into small pieces

Mix first three ingredients together. Spread on bread with tomatoes and lettuce.


Arugula and

Pine Nut Salad

This a great summer salad when watermelon is at its best. The combined flavors of bitter arugula and sweet watermelon just pop in your mouth!

• 1 Tbs. of fresh lemon juice

• 1 Tbs. of red wine vinegar

• ½ tsp. salt to taste

• 2 Tbs. of extra virgin olive oil

• 3 cups of cubed (½ to ¾ inch cubes)        seeded watermelon (from a 2 ½ pound        piece, rind discarded)

• 6 cups of baby arugula

• ½ cup pine nuts

• 1/3 cup crumbled feta or fresh goat            cheese (1-½ ounces)

• Coarsely ground black pepper

• Fleur de sel (optional)

Whisk together the lemon juice, vinegar and salt in a large bowl. Add the oil in a slow stream, whisking until emulsified. Add the watermelon, arugula, and pine nuts and toss to coat. Sprinkle with the cheese, pepper, and fleur de sel (if using). Serve immediately.

Easterlin Toasted


Preheat oven to 250˚F

Melt a ½ stick of butter on a jelly roll pan

Add 1 lb. of pecans to the melted butter and mix well. Continue to bake for 40–50 minutes, stirring the pecans every 12 to 15 minutes. Salt and serve.

 Mimi’s Birthday

Cake Tradition

• 6 eggs

• 1 cup of butter (2 sticks)

• 1 cup of sour cream

• 3 cups of granulated sugar

• 3 cups of Swan Down Cake Flour

• 1/4 tsp. of soda

• Dash of salt

• 1 tsp. of vanilla flavoring

• 1 tsp. of almond flavoring

Preheat oven to 325˚F. Use 13x9 pan or Bundt cake pan. Spray pan with cooking spray and sprinkle with sugar. Cream butter and sugar together first. Add one egg at the time, whip thoroughly after each egg. Sift flour, salt and soda together. Add to egg and sugar mixture and combine. Add sour cream, vanilla and almond flavoring.

Bake 55 minutes in Bundt cake pan; 40 minutes in 13x9 pan. She often makes this recipe as cupcakes. You will get approximately 30 cupcakes using ¼ cup of batter for each cupcake. If making cupcakes, bake for 15 minutes or until a toothpick comes out clean.

Grandchildren get to choose

from one of the three icings:

Cream Cheese


• 8 oz. of cream cheese

• 1 stick of butter

• 1 16-oz. box of confectioner’s sugar

• 1-½ cups chopped pecans

Soften the cream cheese and butter to room temperature. Add the confectioner’s sugar and beat the mixture until smooth. Spread on cooled cake and top with chopped pecans.

Caramel Icing

• 1 cup of butter (2 sticks)

• 1 16 oz. box of light brown sugar

• ¼ tsp. of salt

• 2/3 cup of canned evaporated milk

• 2 cups of sifted confectioner’s sugar

• 2 tsp. of pure vanilla extract

Place butter, brown sugar, and salt in a saucepan. Heat, stirring until the brown sugar is dissolved well. Add milk and continue stirring until blended. Let bubble (at an easy boil) for about 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner’s sugar and vanilla. You will see it turn lighter and caramelize. When you’ve reached the desired consistency, ice the cake, placing some of the icing between layers.

Chocolate Icing

• 1 stick butter

• 3 Tbs. cocoa

• 6 Tbs. of milk

• 1 box 4x confectioners’ sugar

• 1 cup chopped nuts

Heat together ingredients and pour

over cake.