Chef Jennifer Carroll

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Carroll Couture Cuisine Founder eatCCC.com
Custom Dinners | Demos | Food Journeys
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Bravo Top Chef: 6 Las Vegas | 8 NYC All Stars | 17 LA All Stars | Judge/ Mentor TC Amateurs
PR | Media | Partnerships contact: [email protected]

10/10/2026

One of my favorite things about the Amelia Island Cookout is getting to cook alongside chefs like ! 👨‍🍳🔥
Last year, Barry and I teamed up for a secret pop-up lunch with a Gilligan’s Island theme, inside a boat hangar with massive boats towering over us 🛥️🌴
And while we were cooking for over 100 guests, Barry brought a little inspiration from his time in Japan to the menu 🇯🇵
His izakaya-inspired smoked potato salad featured Georgia blue crab, yuzu kosho aioli, toasted togarashi, sesame seeds, fried garlic, salmon roe, and cucumber sunomono.
Smoky, savory, tangy, with a little heat and plenty of freshness. Exactly the kind of dish you want on a hot Florida day! 🦀🥒🔥
I caught up with Barry to hear how his experiences with Japanese food and izakaya culture inspired his own take on this dish.
Barry is also the chef and co-owner of , so go show him some love!
We’re heading back to Amelia Island this week, and I can’t wait to see what everyone is cooking up this year ❤️
And as for this year’s secret lunch? Well, that’s still a secret 🤫🌴

10/10/2026

Duck carnitas, black mole, and a homemade tortilla. This is the kind of food I’m heading back to Amelia Island for 🌮🔥
We’re heading back to the Amelia Island Cookout this coming week, and I’ve been going through some of the incredible bites I never got around to sharing from last year.
Like this duck carnitas taco from Lagniappe, right on Amelia Island! 🦆
Confit duck mixed with homemade black mole, tucked into a fresh homemade tortilla, and topped with pickled onions, avocado mousse, and micro cilantro.
And when I asked Chef why he decided to make it?
“Because it’s beautiful.” 😂❤️
That’s the kind of creativity that makes this event so much fun. You never know what the chefs are going to put in front of you.
Can’t wait to see what everyone is cooking up this year!
🌮
🌴 Amelia Island, Florida

10/10/2026

I love dessert, so you already know I was excited when I saw these little mason jars lined up at the Amelia Island Cookout 😂🥧
Chef Daniel from the JW Marriott Nashville brought a little Southern comfort to last year’s cookout with individual mason jar pies filled with banana cream, chocolate Oreo, and apple pie goodness ❤️
Simple, nostalgic, and exactly the kind of desserts I love!
I’ve been looking back at all the incredible food we enjoyed last year as I get ready to head back to The Ritz-Carlton, Amelia Island.
And if last year was any indication, we’re in for another delicious weekend! 🤤❤️
See you soon, Amelia Island! 🌴

09/10/2026

90-day dry-aged New York strip seared on a Himalayan salt block? 🥩🔥 Yes, please!
from brought some serious Texas flavor to the 2025 Amelia Island Cookout.
Truffle mashed potatoes, green peppercorn sauce, and one seriously delicious bite. 🤤
I’m heading back to Amelia Island this week, and looking through moments like this from last year has me even more excited to see what everyone’s cooking up this time around! ❤️

09/10/2026

I missed one of the dinners I was most curious about. Luckily, I ran into the chef at the airport. ✈️👨‍🍳
Last year at the Amelia Island Cookout, Chef Bernard Guillas helped create an incredible dinner at Coquina, inspired by the south of France.
I wasn’t there to taste it, but I did get to hear the stories behind it.
From lobster connecting back to his roots in Brittany, France, to Mediterranean tuna so beautiful he couldn’t bring himself to chop it into tartare, every ingredient had a story.
And then there were the finishing touches. Around 120 plates, with at least 10 touches per plate. 😂
But what I loved most was hearing Bernard talk about his fellow chefs, their dishes, and the friendships behind the dinner. ❤️
I’m heading back to Amelia Island on Monday for this year’s Cookout, and I can’t wait!
I’ve got so many moments from last year that I haven’t shared yet, and this feels like the perfect time to start.
Because as much as I love the food, getting to know the people who make it is what makes these experiences so special.
See you soon, Amelia Island! 🌴🍽️

09/10/2026

Leave it to a chef from Texas to put lobster in street corn 🦞🌽🔥
We’re getting ready to head back to Amelia Island, and I still have so much food from last year’s event that I haven’t shared!
Like these lobster street corn spring rolls from Chef Sean Blanchette, Executive Chef at The Ritz-Carlton in Dallas, Texas.
Drawing inspiration from his Texas roots and the coastal setting, he took street corn, added lobster, cilantro, and Cotija, wrapped it all up, and even left the lobster tail sticking out for a little extra flair 😂

06/10/2026

Some restaurants you recommend because the food is good.
This one means a little more to me ❤️
in Upper Darby is built around the Sandoval family’s roots in Puebla, the food they grew up with, and years of serious restaurant experience.
I’ve known Alberto for years. I’ve worked with him, Billy has worked with him, and I know the kind of cook and person he is.
That is part of why seeing what his family has built here feels so special.
Their father had a taqueria in Mexico City, and that history still shows up on the menu today.
The al pastor hits the trompo 🌮🔥
The tortillas are made from nixtamalized corn.
The food connects back to San Mateo Ozolco, Puebla.
Even the name TLALI connects back to the land.
And yes, you should absolutely get the tacos.
But don’t stop there.
This is a full restaurant with a much bigger story, and I really want more people to give it a chance.
Make the drive to Upper Darby. Bring some friends. Celebrate something. Order too much food.
Most importantly, go support this family and see what they’re building ❤️
📍
7219 West Chester Pike, Upper Darby, PA
🗓️ Tuesday–Sunday
⏰ 12 PM–10 PM
Closed Monday

05/10/2026

I was so excited for Chef .matty’s bakery pop-up that I showed up a full week early 😂🥐
The pop-up wasn’t even happening yet.
So when .philly finally opened at , I obviously had to go back and try everything.
Formosa pulls from James’s family roots in Acqua Formosa, Calabria 🇮🇹, with Albanian and Middle Eastern influences showing up throughout what he’s baking.
We came home with a prosciutto and fig sandwich, dark chocolate cherry pecan panettone, apple almond brioche, spiced pumpkin cake 🎃, a chocolate pistachio croissant, pineapple almond Danish, chamomile croissant, semolina plum cake...
Honestly, way more than we needed 😂
But it was worth every bite ❤️
Flaky, buttery, nutty, sweet, savory. Some familiar flavors, some combinations I never would have expected.
I showed up a week early.
After tasting everything, I get why 🤤philly is popping up at

2421 Martha St.
📍 Saturdays and Sundays through October 25
8 AM to noon or until sold out.
Go while you can 🥐🔥

05/10/2026

How long are you holding A? 🎮😂
Dinner at Jen’s prep mode: ACTIVATED.
Hold A: make Jen work harder
Press Y: let her rest
Tap B twice: give her a tip 💰
Choose wisely.

03/10/2026

Hi, I’m Jen, and I brought… a LOT of food 😂🍽️
One course. Then another. Then another.
That’s the fun of a private event at the CCC Studio Kitchen. Every dish hits the table, and somehow we just keep going.
And yes, we ate all of it ❤️

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