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Our goal at the club is always to create valuable memories for our membership. Our “Mile High Milk Shake” is our latest endeavor to create an item that is unique to their club experience with us, is delicious, and begs to be shared on social media. We were initially inspired by the “over the top” milk shakes which are prepared at Black Tap in New … Continue reading Mile High Milk Shakes
The latest menu in the dining room featured this appetizer, which was previously very successful as an evening special. It features watermelon gazpacho, which is poured table side, over a garnish of compressed watermelon, cucumber, snipped chives, edible flowers, jumbo lump crab meat and sliced cucumber. Gazpacho is a very old Spanish preparation, dating back to the days of the Roman empire. Traditionally, it … Continue reading Watermelon Gazpacho with Crab and Cucumber
This dish was served at a Chef’s Table in the kitchen this week, and was paired with a 2005 Peter Michael L’Apres-Midi Sauvignon Blanc. The tasting notes on this highly-rated wine include notes of citrus and lychee, with a clean and crisp finish. The flavors of this dish were meant to be muted, earthy and mildly sweet, to pair with the dry nature of … Continue reading Sous Vide Scallops, Truffled Cauliflower Puree, Purple Cauliflower, Creamer Potatoes
Succotash is a dish that is commonly seen in the American Southeast, and was first prepared by the Native Americans indigenous to those woodlands. The term itself refers to any variety of preparations utilizing corn and shell beans(usually fava beans). This preparation featured local Silver Queen corn, which is pale, tender and extremely sweet. The corn was paired with fresh fava beans, diced Peppadew peppers … Continue reading Hickory Smoked New York Strip, Late Summer Succotash, Fava Puree, Herbed Potato Puree, Chimichurri
This dish epitomizes the flavors of summer, bringing together crab, ripe tomatoes, squash blossoms, corn, and local greens. The corn and crab cake on this dish was an unusual preparation. Typically the crab and corn would be lightly folded with an egg-based dressing, some kind of bread crumb and seasoning; this crab cake was created as more of a terrine, by folding crab meat into … Continue reading Corn and Crab Cake with Pickled Tomato Relish, Tempura Squash Blossom with Boursin, Baby Greens with Shallot-Thyme Vinaigrette
Recently we’ve been working with uncured pork belly in the kitchen a little more than usual, with some great results. I start with cutting the pork belly down into several manageable pieces, then carefully remove the skin from the pork belly. I try to leave as much fat as possible on the belly, since that means there will be less to remove later from the … Continue reading Pork Belly: Braised Bacon, Crispy Pork Skins
For this dish I used CAB (Certified Angus Beef) Prime tenderloin, which was cold smoked using hickory shavings with the Polyscience Smoking Gun. It was prepared sous vide with kosher salt, black pepper, garlic and rosemary and it was cooked for two hours at 137 degrees Fahrenheit. After it was cooked sous vide, it was finished in a cast iron skillet in a 1600 degree … Continue reading Hickory Smoked Prime Beef Tenderloin with Braised Beef Short Rib and Barley Ragout, Summer Vegetables
The word “quiche” refers to an open-faced tartlet that is filled with a custard that is typically garnished with vegetables, meat or fish. Although “quiche” is typically identified with classical French cuisine, the dish originated in Germany and the word is a derivative of the German “Kuchen”, which means cake. When preparing quiche, I use a flaky pie dough that is molded in a pie … Continue reading Wild Mushroom and Asparagus Quiche, Baby Greens with Caramelized Onion Vinaigrette, Crispy Prosciutto, Spun Potato
This is a dish that was served at a Chef’s Table last week and was very well received. It is based on a dish that I enjoyed at 5&10 in Athens, Georgia a couple weeks ago. The bacon was prepared by braising a slab of apple wood smoked bacon in chicken stock for six hours at 250 degrees. After the bacon chilled, it was portioned … Continue reading Braised Bacon, Quail Egg, Red Pepper Grits, Toasted Cashew Powder
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