Years of Participation
Boyce’s desire to fuse comfort, elegance and American cooking culminated in February 2009, when he opened Cotton Row in a three-story brick building built in 1821 along the cotton exchange. Boyce’s seasonal menus showcase a bounty of regional Alabama produce, daily-caught seafood, farm-raised meats, and game. Menu highlights include House-Cured Fudge Farms Bacon and Baby Spinach Salad with Pomegranate Vinaigrette and Jalapeno Demi-Glace; Red Sichuan Pepper Crusted Ahi Tuna with Tempura Haas Avocado, Citrus Cucumber Salad
and Sweet Soy; Pan Seared North Carolina Wreckfish with Creamy Orzo, Cippolini Onions, Andouille Sausage and Brown Butter; and Braised Beef Short Ribs with White Parmesan Grits, Portobello Mushroom, and Herb Caked Tomato.
His elegantly casual approach to cooking has brought him acclaim from journalists and diners alike. He has been lauded by the likes of Food & Wine, Esquire, Wine Spectator, Robb Report among others. Boyce leads an active outdoor lifestyle in Huntsville where he lives with his wife, daughter, and son.