By Kelly Baughman

Island cuisine just got a little tastier thanks to Perdido Key’s Island Epicurean Food Company’s newest addition the Perdido Key Breakfast Club.
Owned and operated by mother and son team Stacey Certain and Jordan Scott, Island Epicurean provides premier private chef and catering services, family style brunch and lunch in an intimate setting, and gourmet food to go for those nights when you want to spend time with the family relaxing instead of in the kitchen. All of Island Epicurean’s dishes are created with the highest quality locally sourced “farm to table” ingredients that you can feel good about feeding your family.
Chef Jordan Scott cut his teeth in the culinary industry in Memphis, working in fast paced restaurants with high volume kitchens. From there, Scott attended the California Culinary Academy in San Francisco where he became an expert in French culinary cuisine.
Upon his move to the Gulf Coast, Scott teamed up with Certain, (who was also making big changes in her career, having been a paralegal for 27 years), to start a gourmet catering company.
When Island Epicurean Company opened its doors in the Villagio Shopping complex, located at 13700 Perdido Key Drive, the concept was small and simple; provide breakfast, brunch, and lunch as well as private dinner parties, wine pairing dinners, and cooking classes, all in a family style setting around a table for 14 made from the mahogany doors that once belonged to the St. Thomas By the Sea Catholic Church in Orange Beach.
“We weren’t sure how people were going to respond to sitting together at the same table at first, but it’s been wonderful. People really seem to like sitting with people they don’t know and chatting.
Island Epicurean’s menu changes seasonally as Scott only uses fresh, in season ingredients that are readily available locally. “When people call in for catering or a private dinner, the first thing I do is find out what ingredients I can get and work my menu for them around that. We also do menus for any budget, so whatever people need, we can make it amazing and special for them,” Scott said.
With one to two RSVP wine pairings per month, private cooking classes, and a gourmet to go cooler stocked with casseroles, chicken enchiladas, chicken pot pie, and much more, guests can stop by and pick up dinner or reserve a spot to learn how to be your own gourmet chef. Island Epicurean has an email list that send a newsletter out to followers every Sunday to let them know “what’s in the cooler” for the week, as well as when they will be preparing specials like slabs of ribs for Memorial Day weekend, 4th of July Week, etc. Email recipients will also get the first look at upcoming wine pairings, new menus, and more.
Island Epicurean Food Company’s newest venture, the Perdido Key Breakfast Club, also located in the Villagio Shopping Complex at 13700 Perdido Key Drive is a restaurant expansion of their current company that will seat 67 more including yet another family style table made from recycled church doors as well.
With menu items like slow roasted Memphis style hot wings, salads with strawberries, goat cheese, butternut squash, and toasted pepitas, avocado toast with red onion, avocado mousse, whipped tomato cream cheese on craft bakery wheat bread, fresh heirloom tomato salad, and the locally famous Baars Bridge, two sunny side up eggs over southern style biscuits and gravy suspending crispy bacon over potato hash as an homage to the Theo Baars bridge we all know and love, Island Epicurean’s menus has something for every palate.
“At first I thought I was crazy to leave my old career behind to open a catering company and restaurant, but I am living my dream. I get to work with my son who truly creates food that are works of art and do what I love while meeting all the people in our beautiful community. I’m very thankful,” Certain said.
Hours are 7 am to 2 pm for lunch, and the gourmet to go cooler is open until 6 pm Tuesday through Sunday. Island Epicurean Food Company is closed on Mondays.
For more information, visit or call 251-223-6989.


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