Chef Troy Meyers Shares Holiday Favorites

Article Abbey McMahon | Photography Eric Thomas Photography

Troy and Tonia Meyers started doing catering out of their home in 2007. Quickly the catering orders outgrew their little kitchen, and they found a location right down the street from their West Chester home that would allow them to not only cater, but also open a restaurant to the public. In the spring of 2009, Troy’s Café was born at 4897 Smith Road near Beckett Ridge. Years later as the Café and catering grew, Troy and Tania opened a second location in Downtown Mason.

Today, Troy’s Café is a neighborhood hot spot featuring a “chef driven, fresh casual” menu. Chef Troy Meyers shares his favorite seasonal recipes that are sure to add extra pops of flavor on any holiday table. No time to prepare a large meal? Call Troy’s Catering to create your fresh menu.

Baked Sweet Potatoes

Ingredients:

• 4-5 large sweet potatoes, peeled and diced 
 in 2” rough dices

• ½ lb. butter, unsalted

2 cups dark brown sugar

• 4 egg yolks

• 4 cups mini marshmallows

½ tbsp. vanilla

• 1 tsp. cinnamon

• 1 tsp. nutmeg

• 1 tsp. cayenne pepper

• Salt to taste

Directions:

1. 1. In a large stock pot boil sweet potatoes until 
soft all the way through.
2. 2. Drain completely and let stand in mixing 
bowl steaming for 5 minutes.
3. 3. Add butter and brown sugar and a pinch of 
salt to the potatoes.
4. 4. With a hand immersion blender, mash the 
sweet potatoes until smooth.
5. 5. When they cool down to room temperature 
add spices and egg yolks.
6. 6. Move mashed sweet potatoes to a cas-
serole dish.
7. 7. Add marshmallows to the top of the 
dish and bake uncovered at 350 degrees 
for 30-35 minutes.

Chicken with Bacon Garlic Mushroom Sauce

Ingredients:

• 4  6-8 oz. chicken breast

• 1 cup cream

• 2 cups chicken stock

• 4 cloves garlic, minced

• 12 oz. shiitake and portobello mushrooms

• 8 oz. diced bacon, not cooked

• 2 tbsp. chopped parsley

• 2 tbsp. corn starch

• ¼ cup cold water

• Salt and pepper to taste

Directions:

1. 1. In a large sauté pan start cooking diced bacon until crispy.
2. 2. Take bacon out of the pan but leave bacon grease in.
3. 3. Pan fry chicken breast in the bacon grease until golden 
brown on both sides.
4. 4. Transfer chicken to a baking pan and cook in the oven at 
350 degrees until done.
5. 5. While the chicken is baking, add the garlic and mushrooms 
to the pan with bacon grease and sauté.
6. 6. When the mushrooms become soft add the bacon back to 
the pan.
7. 7. Then add chicken stock and cream. When it comes to a boil, 
combine corn starch and cold water, then add slowly to 
boiling liquid to thicken. Finish with salt, pepper and parsley.
8. 8. Add the cooked chicken back to the sauce and let marry for 
5-7 minutes on a low heat.

Cabernet Cranberry Sauce

Ingredients:

1 cup orange juice

• 1 cup cranberry juice

• 2 cups Cabernet wine (one for you, 
one for the sauce)

• ½ cup sugar

• 10-12 oz. fresh cranberries

• 2 tbsp. chopped sage

• 1 tsp. salt

• 2 tsp. fresh ground black pepper

• 2 tbsp. corn starch

• ½ cup cold water

Roasted turkey, chicken or pork

Directions:

1. 1. In a sauce pan add the juices, wine, 
cranberries and sugar.
2. 2. Bring to a simmer for 4-5 minutes.
3. 3. Combine corn starch and cold water.  
Thicken sauce with mixture.
4. 4. Add salt and pepper and let cool.
5. 5. Once cool, add chopped sage and 
serve with roasted turkey, chicken or pork.