Phipps Café | This is Atlanta Cooking | PBA30

Phipps Café

Great Tasting Soul Food!

The Phipps Café & Catering Mission Statement: To create a wholesome and profitable environment by providing food services to our community in a spiritual family atmosphere at an affordable price.

Phipps Café serves breakfast, lunch and dinner Monday - Saturday and is closed on Sunday.

634 Fraser Street
Atlanta, Georgia 30312

Chef/Owner: Herman “Big Al” Phipps

Chef Al, General Manager of Phipps Café, was born and raised in Atlanta, Georgia. He’s always had a passion for cooking and has been cooking since he was in high school. Chef Al’s passion for cooking led him to The Culinary Institute of America in Hyde Park, New York where he obtained an AOS Degree in Culinary Arts.

Phipps Café is family owned and operated. Chef Al and his six siblings established Phipps Café & Catering Company in loving memory of their parents, Henry and Louise Phipps in July 2002.

Baker: EJ Phipps

EJ Phipps is the baker for Phipps Café. EJ is Chef Al’s niece and is also from Atlanta. EJ holds a B.B.A. degree in Finance from West Georgia College, Carrolton, Georgia and attended Atlanta Technical College for Culinary Training.

EJ’s entrepreneurial skills lead her in to baking. She owns and operates a “Lil’ Orbits Miniature Donuts” franchise. She was invited to join Phipps Café as baker and continue to operate her donut franchise. EJ’s favorite dessert to bake is the cream cheese pound cake.

Chef Al Prepared:

  • Seafood Gumbo
  • Salmon Croquettes
  • Phipps Fried Wings
  • Belgian Waffles
  • Meatloaf
  • Macaroni and Cheese

EJ Phipps prepared:

  • Cream Cheese Pound Cake

Cream Cheese Pound Cake

Preheat oven to 325º.

  • 8 ounces cream cheese
  • 3 cups sugar
  • ¾ lb. of margarine or butter (3 sticks)
  • 6 eggs
  • 3 cups cake flour
  • 1 ½ tsp. almond extract
  • 1 tsp. vanilla extract
  • ½ tsp. lemon extract (optional)
  • ¼ tsp. salt

In a mixer, combine the cream cheese, sugar, and margarine until fluffy. Add the eggs, one at a time, mixing well after each addition. This is an important process because the beating the eggs in thoroughly will help your cake to rise.

Sift the 3 cups of cake flour in a mixing bowl and set aside. Add the extracts and salt to the cream cheese mixture, and then blend in the flour, stirring just enough to incorporate the flour.

Pour the cake batter into a Bundt pan that has been coated with a commercial baking spray. At Phipps Café, we use Baker’s Joy. Bake the cake for one hour and 15 minutes. You can check your cake for doneness after one hour by using a toothpick.

Seafood Gumbo

Gumbo base:

  • 8 ounces cooking oil
  • 1 pound onions, large dice
  • 1 pound bell peppers, large dice
  • 2 ounces gumbo filé
  • 2 ounces seafood or chicken base, optional
  • 1 pound all-purpose flour
  • 20-ounce can diced tomatoes
  • 1 gallon water

Place oil, onions, and peppers in a large stock pot. Simmer 2-3 minutes and add your gumbo filé, and seafood or chicken base, and simmer 2-3 minutes more. Stir in flour, reduce heat, and simmer for 5-6 minutes being careful not to burn the roux, but cooking until you achieve a golden brown color. Add the diced tomatoes and water, and simmer for 10-12 minutes more. Remove from heat and cool. Refrigerate for at least 24 hours.


  • 4 ounces cooking oil
  • 4 ounces onions, large dice
  • 4 ounces peppers, large dice
  • 8 ounces large raw shrimp, peeled and deveined
  • 8 ounces crawfish tail meat
  • 8 ounces swordfish chunks
  • 8 ounces beef sausage chunks
  • 2 ounces Cajun seasoning
  • 8 ounces diced tomatoes
  • 8 ounces sliced okra
  • 8 ounces crab legs
  • Gumbo base (recipe above)
  • cooked rice

Place oil, peppers and onions in stock pot and simmer for 2 minutes. Add shrimp, crawfish, swordfish, and beef sausage, and simmer until swordfish and shrimp are cooked. Add Cajun seasoning, tomatoes, okra, and crab legs, and simmer 2 more minutes. Add the gumbo base you’ve already prepared and simmer until hot. Serve over cooked rice.

Salmon Croquettes

  • One can pink salmon
  • 2 ounces onions, diced small
  • 2 ounces peppers, diced small
  • 2 ounces roasted bell peppers, diced small
  • 1 egg
  • 2 ounces all-purpose flour
  • 1 tsp. Old Bay seasoning
  • 1 ounce cooking oil

Drain and debone the salmon. Mix together with onions, peppers, egg, flour, Old Bay seasoning and mix well. Heat oil in skillet and form salmon into patties of approximately 3 ounces. Sauté until golden brown on both sides. At Phipps Café, we serve these with biscuits for a great breakfast.

Phipps Fried Wings

Seasoned flour:

  • 2 pounds all-purpose flour
  • 2 ounces seasoned salt
  • 1 ounce coarse ground black pepper
  • 1 ounce granulated garlic

  • 5 pounds chicken wings, just the 1st and 2nd joints, separated

Mix the seasoned flour together. Wash the wings in cold water and place the wet wings in the seasoned flour, shaking to coat well. Shake off excess flour and place in oil heated to 350º. Fry until the wings float, and then cook for 30 seconds more. Drain and serve with Belgian waffles and syrup.

Belgian Waffles

  • 6 ounces all-purpose flour
  • 2 whole eggs
  • 4 ounces sugar
  • 1 ounce oil
  • 4 ounces water

Stir together all ingredients with a whisk. Let batter sit 30 minutes. Preheat waffle iron. When iron is ready, pour in batter and cook until crispy. Serve with fried chicken wings and waffles.


  • ¼ large onion, diced small
  • ¼ green pepper, diced small
  • 1 egg
  • 2 ounces all-purpose flour
  • ½ ounce seasoned salt
  • 2 pounds ground beef
  • 4 ounces barbecue sauce

Mix all ingredients together and place in baking pan. Use cold water to smooth the mixture into a smooth loaf. Bake at 350º until done, approximately one hour.


  • ¼ large onion, diced small
  • ¼ green pepper, diced small
  • cooking oil

Sauté vegetables until crisp. Reserve to garnish the finished meatloaf.


  • 10 ounces ketchup
  • ½ ounce seasoned salt
  • ½ ounce pepper
  • 2 ounces sugar

Combine all ingredients and warm until sugar is melted. Pour over finished meatloaf and garnish with the sautéed vegetables.

Macaroni and Cheese

  • 1 pound cooked macaroni
  • 1 ounce seasoned salt
  • 1 ounce black pepper
  • 12 ounces cheese sauce (see recipe below)
  • 8 ounces shredded Cheddar cheese, separated

Combine macaroni, cheese sauce, and seasonings with 6 ounces Cheddar. Pour into baking dish and sprinkle with shredded cheese. Bake at 350º until bubbling.

Cheese Sauce:

  • 8 ounces milk
  • 8 ounces shredded Cheddar cheese
  • 2 ounces cornstarch

Heat milk slowly. When it begins to steam, stir in the cheese and stir until melted. Dissolve cornstarch in just enough water to make a paste. Stir into cheese and milk and heat until thickened.