Wild Mushroom and Asparagus Quiche, Baby Greens with Caramelized Onion Vinaigrette, Crispy Prosciutto, Spun Potato

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

Braised Bacon, Quail Egg, Red Pepper Grits, Toasted Cashew Powder

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

Black Bean and Chipotle Terrine, Roasted Corn Salad, Crispy Peppadew Pepper, Petit Greens, Jalapeno-Lime Aioli

This was a dish created for the Chef’s Table in the kitchen and is a rough draft of a dish that will be prepared for the International Culinary Olympics in Erfurt, Germany in October. The corn salad consisted of fresh corn, blanched then blistered quickly on the grill before being shaved off the cob.  A small dice of  red and green peppers and red onion  … Continue reading Black Bean and Chipotle Terrine, Roasted Corn Salad, Crispy Peppadew Pepper, Petit Greens, Jalapeno-Lime Aioli

Bacon and Foie Gras Soup Dumplings

This recipe was based on a popular dish from the restaurant Annisa in New York City by Chef Anito Lo.  It is based on the traditional soup dumplings that are featured prominently on Chinese menus as dim sum and has been slightly upgraded here with the addition of seared foie gras and Pacotized foie gras mousse. The Bacon Broth  and Pacotized Foie Gras Dumplings have … Continue reading Bacon and Foie Gras Soup Dumplings

Duck Terrine with Dried Fruit and Candied Walnut, Beets, Apple, Pumpernickel Crumble, Blueberry Puree, Micro Swiss Chard

This appetizer featured varying textures as well as complimentary and contrasting flavors which resulted in a dish that remained interesting from start to finish, finding different combinations with each bite. The pumpernickel crumble was prepared using Pepperidge Farm pumpernickel bread.  The slice bread was fried until crispy, then allowed to dry out further in a very low oven.  It was patted dry with a towel … Continue reading Duck Terrine with Dried Fruit and Candied Walnut, Beets, Apple, Pumpernickel Crumble, Blueberry Puree, Micro Swiss Chard

Summer Vegetable Salad, Petit Greens, Potato Crisp

Some great local products come together for this salad, which included haricot verts, heirloom carrots prepared sous vide, pickled radish, golden beets, pea tendrils and petit greens from Lucky Leaf Garden tossed with a honey-thyme vinaigrette and served in a potato basket for added texture. The potato basket can be a bit tedious but is a great way to bring a salad off the plate … Continue reading Summer Vegetable Salad, Petit Greens, Potato Crisp