Guest Chef Dinner

May 18th, 2008

Dinner at McCrady's w/ Sean Brock.

Dining for Dan

Last Sunday we ,Duane, Matt, Ethan and Kollker participated in a fund raiser for one of our fallen comrades. The chefs that were involved were, Anthony Lamas and Alan Rosenberg from Seviche, Anooh Shariat from Shariat's, Jay Denham from Park Place on Main and host Chef Dean Corbett from Corbett's An American Place. Here are some cool picks.

Well....

I guess it has been a while since I have been here.
Well this is what is going on.
Duane & I have been working on new menu concepts.
Here is the list:
Berni’s Chicken Liver Pate
pickled rhubarb, roasted spring onion puree
tiny pickles, buckwheat blini, rhubarb jam
Blue Fin Tuna Sashimi
Japanesse plum, wasabi crème, bourbon braised ginger
lime radish in soy vinaigrette, bamboo rice cracker
Sous Vide Teriyaki Kobe Beef Rib Cap
okonomiyaki (Japanese style yam pancake)
sweet & sour matsutake mushroom, broccoli stalk & puree
kuromiso (black miso) grilled lobster tail
Langoustines…Pickled Shrimp Style
benedictine, celery root puree, ice cycle radish
crayfish salad, whole grain mustard vinaigrette
Apalachicola Oysters 3 Different Half Shells
tonic vinaigrette, juniper grapefruit spritzer, plymoth gin gelee
olive relish, cocktail sauce
Roasted Artic Chard
vanilla & cranberry infused milk poached veal breast
toasted sunflower seed tabouli, ramps, vanilla pea emulsion
Bacon Wrapped Sweetbreads
seared papaya, pickled jalapeno, mole sauce
bourbon wood smoked spare rib “enchilada”
Lamb Neck Bone Soup
barley, carrot froth, pearl onions, celery gelee, garlic flan

We are doing a dinner in Atlanta for the High Muesem Wine Auction. It will be great to cook with some top notch chefs. Here is the complete menu...
Cocktail Reception
Passed Hors d’oeuvre Provided by Chef Todd Richards
Peppercorn Smoked Tennessee Bacon
molasses, buttermilk gelée, cornbread, arugula
Grilled Early Spring Watermelon
pickled rind, black truffle & chicken liver mousseline
Georgia peanut brittle
Ham Hock Braised White Asparagus
cracklin', meyer lemon sabayon, coco nibs
merlot chocolate reduction
Seven Herb & Spiced Fried Breast of Quail
an old fashion…old fashioned…as the sauce

2008 High Museum Wine Auction Gala Dinner
First Course
Chef Hugh Acheson – Five and Ten, Athens, GA
Frogmore-esque Stew with Coastal White Shrimp
Second Course
Chef Mike Lata – Fig, Charleston, SC
Roasted Four Story Hill Farms Duck Breast
Crystal Organic Farms Turnips with tops
Anson Mills Polenta Integrale Spin Rossa
Entrée Course –
Chef Gerry Klaskala – Aria, Atlanta, GA
Zinfandel Braised Naturally Raised Harris Ranch Short Rib
Tender Parsnips, Celery Potatoes, Crispy Parsnips
Zinfandel Foie Gras Sauce
Dessert Course
Kathryn King – Aria, Atlanta, GA
Valhrona Chocolate Cream Pie
Whipped Cream and Chocolate Sauce

To all the loyal fans thanks for the support...
To all the new fan what the hell took you so long...
All the best...
Chef

bluefin tuna from the tuna cowboys

We have been able to find a substainable outlet for bluefin tuna. Our contact at seafood.com hooked us up with the "tuna cowboys". These guys only use line means to catch their fish. Also the tuna must meet a certain weight to be caught. They also have a farm of tuna they use also. It is really great to see that we can learn from our mistakes and return wildlife to its original quality.

This dish contains toro, the fatty belly of tuna. It is unbelievable. It's buttery and is the best piece of fish I have eaten. This dish is served with BBQ eel and tofu.

Pickled Radish

On our 19 course chef tour menu we have radishes. The dish features two radishes in particular the watermelon radish and diakon. We make a dressing of yuzu, sugar, water, sesame, sea salt and fish sauce. The radishes are marinated for about 3 minutes. The yuzu quickly softens the watermelon radish giving it a texture of braised cabbage. The diakon takes on a slightly sweet yet acidic flavor. We paired the radishes with our cured salmon. We also shredded some crispy salmon skin for another texture. We reserved the dressing on the side as a dipping sauce for the salmon.

so glad we had this time together...

Well we lost Kollker and Berni to 86. They were great employees but kids have to leave home. This is the last picture with them. Can you tell who the new guy is?

blood orange tea cured salmon

First picture of the tea cured salmon. Notice the crispy salmon skin. The blood orange really cuts the fat of the salmon.
Blake Pascqua plated this dish.