Flavor Excursions #17 Seafood; Unusual suspects

Amuse Bouche
Smoked Moon Fish Brussel Sprout
with pork belly and tomato water

Course 1
Crab and Duck
crab gumbo with sticky rice and roasted duck


Course 2
Tuna and Chicken
fried chicken marinated tuna
with mung bean kimchi


Course 3
Seafood Sausage and Chorizo
seafood sausage and chorizo relish
with white bean puree and herbed croutons


Course 4
Swordfish and Foie Gras
roasted swordfish with seared foie gras
and beef demi-glace


Course 5
Scallop and Blueberries
riesling poached scallops
with mascarpone parsnip puree


Flavor Excursions #16


This Second installment of Steak & Whiskey was prepared with Painted Hills Beef,
with guest Chef Shane Devereux on course 2.

Course 1 ITALY
Layered Beef carpaccio [diced onion.lemon aioli,arugula, tiny croutons ]

Course 2 VIETNAM

Course 3 England
Beef Wellington

Course 4 US
Roasted strip loin shaved paper thin served in au jus paired w crouton topped with bone marrow.

Course 5 RUSSIA
Pelmeni with sour cream and shaved radish.

Hope Lodge

So recently I had a great opportunity to help volunteer at the Hope Lodge. The Winn Dixe Hope Lodge is a facility designed to make patients being treated for cancer at Emory Hospital feel more comfortable and home like. This is truly a peaceful environment out doing some fine hotels I’ve visited. This was a feel good day for me, I already love to make people smile with delicious food but this was another level. Some of these people where just getting their appetite back and my meal was the first real food they got to taste.Shouts out to all the volunteers from Booz Allen Hamilton and the great staff at Hope Lodge.


Flavor Excursions #15

This months menu:
#15 FE
Float into Fall

Sweet Beet/horseradish granita with spicy grilled shrimp and blue cheese.

Duck n Foie gras terrine with our pickles n mustard.

*Turkey &Duck sausage PBR poached with Pear and White salad ( pear, cucumber, frisse, celery root),creamy pistachio dressing.

Smoked BBQ Ox tail w marinated Pumpkin slaw, ricotta salata


Soup is a delicious dish suitable for any occasion. Lunch, dinner, appetizer, entree or dessert, soup can play a memorable role if done right. I’ve made great soups in thirty minutes and some have taken over an hour.
Here are some French classic soup categories. Ingredients may vary depending on your specific idea or recipe.
Bouillon: Clear meat, fish or vegetable stock.
Consomme: Very concentrated meat stock made from ground beef boiled with root vegetables.
Potee: The name for cabbage soup in various regions.
Veloute: Smooth, very creamy soup made from a single vegetable or its stock and thickened with egg yolk and often flour.
Creme: Soup thickened with flour and/ore potatoes or died vegetables.
Bisque: Soup made with seafood, mainly shell fish.
Gratinee: Soup baked with cheese, generally an onion soup.
Potage: A thick creamy soup made with pureed vegetables.
Soupe: Soup with substantial ingredients generally not pureed, can be served as a full meal.

Mussel and fennel bisque.