Thursday, December 18, 2008

National Truffle Fest

We are really lucky to live with in close proximity of so many farms. But we are even luckier to be 30 miles from the oldest truffle orchard in the US. Garland Farms Truffles is right down the road in Hillsborough, NC. We are featuring their truffles in our New Year's eve menu but even more exciting they have started the First Annual National Truffle Fest to take place in March of 2009. At the Biltmore of all places! And they have asked me to be one of the chefs to participate. This is a huge honor for me and I am truly thankful and excited. For those of you who love truffles, you should definetly come. The website has all the details. And please stop by and see me if you decide to check out the event.

Monday, December 8, 2008


Right now I can't get enough of our Harissa aioli or our harissa in general. I put it on a lot of things I eat for meals. A staff favorite is our harissa aioli with our french fries. While it traditionally is very spicy, ours is not. We try not to kill our guests with heat. Anyway, I hadn't posted any recipes in a while so I hought I'd share ours. Make this at home and it will keep for a good while. you will find endless uses for it. Burgers, Chicken, fish etc.


Piquillo pepper150 G
Tomato Paste100 G
Cumin50 g
Coriander50 g
Carraway50 g
Crushed Red Pepper15 G
Salt20 G
Smoked paprika20 G
Lime Juice3 ea
Olive Oil300ml

Toast cumin, coriander, and carraway. Grind in the spice grinder until powder. Grind Crushed Red pepper until powder. Place all ingredients in the food processor and puree until super smooth.

Sunday, December 7, 2008

New Year's Eve 2008

I wanted to post our New Year's Eve Menu. We are offering a 4 course menu for $55 a person. Reservations are filling up some make yours' early. Feel free to contact me through the Blog with any questions.

Amuse Bouche
Beluga Caviar, Caramelized White Chocolate

First Course
Chicken and Wild Mushroom Consommé Royal
Truffled Custard and Garland Farms Shaved Truffle
House Made Salmon Gravlax Salad
Arugula, Pommery Mustard, Red Onion, Dill, and Crème Fraiche

Second Course
Caprese Terrine
Overnight Tomatoes, Chapel Hill Creamery Mozzarella, Basil, and Reggio Emilia 100 Year Balsamic
Scallop Coquille St. Jacques
Chantrelles and Grana Padano

Third Course
Prime Ribeye Filet Wellington
Truffled Mousse Pate, Spinach, Puff Pastry, Tellicherry Peppercorn and Brandy
Atlantic Day Boat Grouper
Sweet Potato Crust, Raspberry Compote, Japanese Forbidden Rice,
Haricot Vert
Pan Roasted Pheasant
Calvados, Mascarpone Polenta, Creamed Watercress
Butternut Squash Ravioli
Caramelized Shallot, Sherry-Cider Broth, Beech Mushrooms and
Green Apple Reduction

Fourth Course
Chocolate and Hazelnut Tart
Mascarpone, Grand Marnier Syrup, and Candied Orange
Caramelized White Chocolate and Key Lime Parfait