We have been making some changes in our menu style and layout and we have been really happy. Less is more is the theory. We have been running a two page menu with one side highlighting specials. We now only have one menu which we are printing on a regular basis, and changing pretty often so try and keep up. This allows us more flexability with what's in season. We can change on a dime if need be and we are having a blast with it. This week we are looking at 2 new items going on.
First is a wild stripped bass bouillabaisse broken down. We are going to grill the bass and serve it with a slightly spicy bouillabaisse sauce, rouille croquette, and french bean salad. I
ll try and get picture up soon.
The other is Braised Cane Creek Farms pork butt with spaetzle au gratin, braised red cabbage, and spiced cider gastrique A big twist on Alsatian food and NC barbecue.
We have also been getting amazing NC coastal shrimp fresh!!!. It's been a long time since I have worked with shrimp this good. We are cooking the shrimp sous vide with butter, lemon and thyme and putting it over a spin off of paella. A saffron-chorizo risotto with shitakes, and topping it with basil oil.
Sunday, March 22, 2009
New Menu Layout
Sunday, March 15, 2009
Truffle Fest Pictures
PREPARE TO BE OVERWHELMED. My wife took a lot of pictures. As I said before we had a blast as some of the pictures will show.
An obscene amount of truffles from day 1. This was the story for the entire weekend
More of the Same. People were using truffles like they were button mushrooms. Awesome
This is an up close picture of our Tea smoked duck from the first night. We served it on wontons with homemade black mustard. We cured it for three days and slow smoked it with Lapsang Souchong.
My sous chef John Mersinger cutting up a lot of tea smoked duck.
John getting ready the first night.
Sam Poley's roasted salmon.
Bill Harrison from The Umstead.
Me again cutting crostini
A celebratory drink at 11am on saturday. John, Bill from the Umstead, and I after finishing the risotto competition.
Two pictures of the plate John and I put out for the competition. We tried to think of ways to use risotto that didn't involve a traditional bowl of risotto. So we used the risotto rice like sushi rice and served it with seared scallop in the center, Mache tossed with verjus and pickled truffle.
A picture of the photogragher, my beautiful wife, and Amy Lynn from the Umstead.
More Champagne after the competition.
This is John first thing on saturday morning stirring our risotto with a lot of love. He looks so happy to be stirring while I kept asking what was taking him so long.
(It didn't really take that long)
This is a quick shot of the crew from the Umsteads' plate going out to the judges. It looked amazing.
John and I with the man Franklin Garland. Franklin and his wife Betty, provided all the Truffles, and Accomodations for the chefs. We were really pampered.
The large bottle of Chimay going on Ice on saturday morning. If you look closely you can see this is a 22qt cambro. That's a lot of beer.
A bunch of picture of most of the chefs at the competition with Franklin and Betty Garland front and center.
Bill working hard to make sure the chimay gets cold!
Some of us awaiting the results of the competition. Yes that is Iron Chef Walter Royal all the way to the left. He was a judge and is a super nice guy.
Saturday night I am describing our scallop dish to 120 people.
Yes look at the date on that Medoc. I went out into the dining room to brag to my wife that I was drinking a 1996 Medoc in the kitchen. She in turn shows me this bottle of 1988. Both were amazing. This is a little nod to lavash lifestyle we were living for 3 days in Asheville.
John and I trying to look pretty at the last event on Friday. These great outfits were courtesy of our restaurant Owners Ed and Deborah Roach who were so kind to let us both attend the event.
Tuesday, August 19, 2008
Sunday, August 10, 2008
Makin' Bacon
During our tour of Cane Creek Farms, our tour guide , after watching pigs trying to copulate, told us about making bacon. He told us every time a tour came through the pigs always seemed to get a bit randy. We got quite a kick out of that.
Here in the restaurant, we are "makin bacon"
Besides great pig and grass fed beef, Cane Creek has some awesome produce including yellow watermelon. These are small and sweet and really good. Here we are pickling the rinds.
Farm/Wine Dinner Menu
Here Is the menu for our wine Dinner. Specific Details can be found on the restaurants website.
First Course
Lobster Ceviche, pickled jalapeno, Mango gelee, and avocado mousse
Second Course
Beet Root “Carpaccio”, Valdeon cheese, watercress, and Cane Creek Farms Ossabaw Bacon
Third Course
Miso Braised Cane Creek Farms Ossabaw pork belly, pickled watermelon, and daikon salad
Fourth Course
Braeburn Farms grass fed short rib ravioli, Fava beans, wild mushroom ragout and cabernet reduction
Roasted Local figs and cinnamon marscapone
Tuesday, July 22, 2008
Farm to Table Dinner
We are putting together a wine/farm to table dinner featuring Cane Creek Farms. Cane creek is raising Ossabaw pigs. These are Iberian pigs which the Spanish brought to Georgia 400 years ago. I can't wait to get this menu done. When the date is confirmed by all parties I'll be sure to post it here. As well as the menu.
