Sunday, December 20, 2009

cauliflower & white chocolate soup

this is a nice soup, we found the perfect balance of cauliflower and white chocolate, then charged the soup to enhance the mouth feel. the crumble is made with smoked marcona almonds and mace. the stems are compressed with olive oil and vanilla.

new year's eve menu

new year's eve is one of my favorite nights to cook. it's the last chance of the year to blow it out. the menu is always fun and challenging, which creates a special tension among the entire staff, but after the first seating all the kinks are worked out, and it time to have fun. this year we're offering a five course tasting @ $75 and optional $35 for wine pairing. see menu below. wines TBD

cauliflower/white chocolate soup
smoked almond crumble

pea shoot & arugula salad
quince, "smoked" apple, manchego, truffle vinaigrette

chicken liver mousse
radish, sherry/maple gel, crispy skin

house cured steelhead trout
fennel, meyer lemon, chicharron

diver scallop
pork belly, parsnip, chamomile

veal sweetbreads
crispy risotto, baby turnip, chanterelle, apple/red wine

painted hills short ribs
potato puree, cipollini onions, young mustard

black cod
braised cucumber, boiled peanuts, lobster sauce


Wednesday, December 16, 2009

riverview farms

the first source i found when i moved to georgia is pork. my friend, tandy wilson from city house in nashville, gave me riverview farms contact info. the pigs are consistent, and perfectly proportioned. it sure is nice to have a nest egg of pig extras

sunday supper 12/13

sunday supper is a great opportunity to be creative, try new things, and challenge the guest to try things that they wouldn't order. plus three courses for $26 isn't bad

arugula & pea shoot salad
quince, manchego, marcona almond, sherry vinaigrette

house pickled vegetables

buttermilk poached chicken breast
butternut, brussel leaves, chanterelles

georgia shrimp
lamb belly, sunchoke, asparagus, chamomile, meyer lemon


white chocolate creme brulee

Sunday, December 13, 2009

dinner at todd weiner's house

last tuesday we had the opportunity to cook for todd weiner. we put together a fun
menu, and had a great time cooking for mr. weiner, his wife sunny, and their friends.

veal sweetbreads-quince, smoked apple, preserved radish

roasted matsutake-as previously mentionsed

fish &chips- black cod, broken tartar sauce, cauliflower "fries"

beef tri tip confit-creamed leeks, pickled pearl onions, caramelized onion/coffee

long peppercorn panna cotta- almond crumble, cranberry jam, mint puree

Wednesday, December 9, 2009

matsutake mushrooms

these are beautiful matsutakes from foods in season, poached in butter at 75 c for 25 minutes then pan roasted; served with black burgandy truffle risotto, and a salad of pea shoots, freeze dried english peas, and white alba truffles

best chicken wings ever

we poached these wings for six hours at 67 in buttermilk and tobasco. then fried.