Planning a wedding is one of the most amazing and most stressful events of your life. Each bride has a vision in her head of what her unique wedding will be like and at Gregory Paul’s, we strive to make your dreams come true. With our talents, rest assured that we can design a menu that fits your budget, wedding theme and tastes. From our savory ahi tuna skewers to our divine shrimp and grits, our menu selections come around the globe and if you have a specific dish or appetizer in mind, we will be happy to create it to your liking. The culinary choices at Gregory Paul’s are endless, so let us work with you to create a delicious night you and your guests will never forget.
A delightful thought…
Everyone is busy. With a totally packed schedule, it’s hard enough to keep track of your to-do list, let alone find the time to shop for food and cook a healthy meal. This is just one reason Gregory Paul’s was created.
Most people want to get healthier and eat well but have absolutely no time to prepare a nutritious homemade meal. Those who live near Whole Foods stand a chance (thank goodness for that amazing salad bar), but the fate of everyone else? Grabbing the healthiest thing they can find on the go—deli sandwiches (hey, it had tomatoes!), frozen “health food” entrees, take-out du jour and the occasional home-cooked meal on the weekend.
The problem is that most convenience foods are literally full of garbage: chemicals, preservatives, additives, antibiotics, growth hormones and a whole host of other things most of us can’t pronounce, let alone spell. We were convinced there must be a way to help people get good, clean food into their bodies while at the same time providing them the convenience their busy schedules demand. So Gregory Paul’s was born.
How is Gregory Paul’s different?
In a nutshell: quality, freshness and diversity. Gregory Paul’s also believes in eating in a way that supports the environment; our herb garden is producing well. So enjoy the flavors!
Look at Our Garden
In the Herb Garden
We are pleased to present our herb garden! With our appreciation to Button Landscaping for their assistance, our side yard has turned into a mini English garden with delicious herbs such as marjoram, thai basil, parsley (plus many more) and a touch of colorful flowers. Enjoy the beauty as our garden grows…
Happy Birthday Gregory Paul’s
Happy Birthday To You-SoundBible.com-766044851
We are delighted to say we are 2!
During the week of March 5–9, we will be offering a
sweet treat plus you can receive an additional 10% when
you purchase a gift card for $30 or more.
Thank you for sharing in our celebration!
Look who’s turning 2!
V-Day for us…
was amazing! Thank you for the overwhelming response. We hope your Valentine’s meal was as special as you made us feel. One of our meals on the menu this week is Crab Stuffed Shrimp with Almond Rice Pilaf.
As the scientists state, fish is your heart’s best friend. So keep it strong and healthy for your loved ones.
Q&A about Gregory Paul’s Freshly Prepared Meals
If “What’s for dinner tonight?” is a daily question at your home. We have a delicious solution that only has 3-steps. First, pick-up one of Gregory Paul’s freshly prepared meals tonight. Second, follow the heating instructions and enjoy the smells as you wait for the timer. Third, your time to eat, enjoy and relax. That’s it! You will have a delectable meal with no mess or stress.
Here’s a few other Q&As you might have for us…
How big are the portions? We have generous portions for two and four servings. So you might have leftovers. (Never a bad thing!)
Are the meals frozen? No! They are made on-site fresh and will last you ONE WEEK. If you can’t get to one of your meals, feel free to freeze the meal yourself; the containers are freezer-friendly.
How often do you change your meals? We have a weekly menu that runs from Monday-Friday 11am-7pm! Each week we send out a new menu via our email blast on Sunday evenings. Or the new menu can be found on our website www.gregorypauls.com. If you haven’t yet joined our email list, you can sign up on our website.
Plus, we offer catering. Stop by and see the beautiful white dishes we use and chat with Greg about your next event.
Tasty entrees from our Modern American Kitchen: True CrabCakes served with roasted potatoes and carrots; Mixed Grill served with rice pilaf and a dipping sauce of salsa verde; Curry Vegetables served over jasmine rice…absolutely delicious!
Happy 2012!
May your new year begin with a smile…and good smells!
December could be described as our month to celebrate the happiness of the season AND the joys of family and friend. So thank you to all your kindness and warm thoughts during our sadness.
But did you attend the event of the season? The ’4th Avenue Strut’ on Dec. 8 was PERFECT! The weather, Fletcher High School’s Jazz band and you made this event a repeater. We had such a wonderful evening…a terrific starter to a joyous month.
We continued throughout the month on a festive note. Thank you to all for your continued support. We love what we do…especially because you make it so nice for us. Here’s to you and yours!
Enjoy the visual treats!
Gail Bachmann, 1940-2011
Gail was my aunt and my friend.
Many of you have asked so I thought I would share the article that was dedicated to her by the Jacksonville Times-Union by Sandy Strickland
JU planning director killed in Veterans Day crash on Butler Boulevard
Private services will be Saturday for Gail Bachmann, who was Jacksonville University’s event planning director.
Mrs. Bachmann was killed Nov. 11 in a two-car accident on Butler Boulevard. She was 71.
“It’s such a tragic loss to all of us,” Kerry Romesburg, JU’s president, said of his special assistant.
Mrs. Bachmann died after her Lexus RX300 was sent flipping when a Toyota Camry drifted into her lane and collided with her vehicle, Florida Highway Patrol said. Both drivers were westbound, approaching Belfort Road. Mrs. Bachmann, who was wearing a seat belt, died at the scene.
Romesburg said Mrs. Bachmann came to JU five years ago and quickly became more than a planner.
“She represented our institution and me personally to a variety of constituents,” he said. “The great thing about Gail is that you could put her with any group and in any situation, and it would be handled with tremendous aplomb.”
Romesburg said she was known for her impeccable handling of details, be it the annual donor recognition dinner for up to 500 people or a small luncheon for prospective board members.
Frances Kinne, former JU president and chancellor emeritus, said Mrs. Bachmann was a friend to everyone, ranging from her colleagues at JU to her associates in the Rotary Club of Jacksonville. She was a gifted painter, as well as an astute businesswoman, Kinne said.
“I could always tell if Gail did the event,” Kinne said, adding that the flowers, food, seating arrangements and other aspects would be in perfect order.
A native of Tennessee, Mrs. Bachmann moved to Miami in 1968 and worked for National Airlines. She married Curt Bachmann in 1971 and the couple moved to Jacksonville in 1996.
In addition to her husband of 40 years, survivors include two stepsons, Bob Bachmann of Aiken, S.C., and Jim Bachmann of Flowery Branch, Ga.; three step-grandchildren; a sister, Bobbie Sue Rider of Baltimore; and two nephews, Mark Rider of Baltimore and Greg Rider of Atlantic Beach.
Memoralization was by cremation. In lieu of flowers, the family suggests donations to the charity of one’s choice.
Many of you were at her service last night and we thank you. We were deeply touched by your presence as well as the beautiful words that were spoken. She was a weaver of people…leaving us all with happy memories. It is for those future memories we will not have that make our heart still ache.
With peace, Greg








