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Chef Adrian Guiterrez

 

 

 

 

 

 

 


Pan Roasted Monkfish with Provencal Style Green Lentils and Tomato Vinaigrette with a Baby Herb Salad

Chef Adrian Gutierrez, who has served as the Culinary Specialist for the US Navy from 95' to 2000, serves up delicious Contemporary American Cuisine at this award-winning Vinings restaurant! It has been rated one of the 'Best Atlanta Restaurants' and Is beloved by many!

Chef's Recipe Calls For:

7oz Monkfish fillet

1 cup lentils de puy

1 shallot finely chopped

3 cloves garlic finely chopped

1/4 cup sliced green olives

3 cups fish stock or chicken

2 Tablespoon french butter

2 Tablespoon chives fresh fine

Sea salt to taste

1/2 tablespoon fine black pepper

1/2 oz of each frisse, arugala baby, micro greens

1 each Roma tomatoe peeled and deseeded diced small

2 teaspoon herbs de Provence fine

1 tablespoon Dijon mustard

1 tablespoon champagne vinegar

1/2 teaspoon Dijon mustard

1/4 cup EVOO (Organic Bono Special Reserve)

1/2 cup white wine

1 bay leaf or thyme spring

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Cooking instructions from Chef:

1) Sweat shallots and garlic in small sauce pot on low heat

2) Add bay leaf or thyme with no salt

3) Add lentils

4) Sweat a little more and turn up heat

5) Add 1/2 cup white wine and reduce heat by 1/2

6) Add 3 cups fish stock and bring to a boil

7) Once at a boil turn down to a simmer and add Dijon mustard

8) Once stock is almost reduced check for doneness

9) If not cooked through add more stock.

10) Now season with black pepper and Maldon sea salt flakes

11) Once cooked through add butter, chives,  and olives with heat off so butter can enrich the lentils to a gloss

12) Set aside

13) For the monkfish, season with salt and pepper and Herbs de Provence

14) Pan sear on medium high heat in a sauté pan. Sear on all sides and roast in oven at 400 degrees. Cook for about 5 or 6 minutes. Pull out of the oven and let it rest for 10 minutes

15) While fish is resting lentils should be done but remain on light heat such as a simmer to keep warm.

16) For the final step, in a small mixing bowl, add 1/4 teaspoon of Dijon mustard, champagne vinegar salt and pepper....mix well and slowly add olive oil to make a vinaigrette.

17) Now add the tomatoes diced to the vinaigrette.

18) Place about a cup of lentils to a shallow bowl

19) Slice Monkfish in 5 nice medallions and place on top of lentils.

20) Mix baby greens together with a bit of the vinaigrette

21) Scatter over Monkfish and lentils

22) Now spoon tomato vinaigrette over plate to complete (Fine sea salt for garnish is recommended)

Blaiss Nowak of Nowak's

Chef Owner Blaiss Nowak

 

 

 

 

 

 

 


 

 

Blackened Swordfish on a Smashed Potatoes

Chef Blaiss Nowak grew up in New Orleans before his family moved to Atlanta where his father opened the legendary Hal’s The Steakhouse in Buckhead and his mother opened In Good Taste catering. He followed in his their culinary footsteps to pursue a career in hospitality. After studying hospitality management at the University of Nevada, Las Vegas; Blaiss had his hands in several entrepreneurial endeavors before realizing his dream of opening the neighborhood steakhouse concept that is Nowak’s

Chef's Recipe Calls For:

7oz Swordfish Steaks

(Mix the following ingredients all together in a small bowl)

Blackening Seasoning (To taste)

2tspn granulated garlic

2tspn onion powder

2tspn kosher salt

1tspn black pepper

1tspn cayenne

1tspn thyme

1tspn paprika

1tspn oregano

Great Additions:

Lemon 

EVOO - Agrumato Lemon

Smashed Potatoes from Proof of the Pudding

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Cooking instructions from Chef:

1) Sprinkle blackening season on both the top and bottom of each swordfish steak (Use lighter seasoning for lighter flavor or more generous seasoning for heavier flavor) (Use a cast iron skillet if you have; If not, use your heaviest frying pan)

 

2) Preheat skillet on your stove on high for 4 minutes.

3) Add 1 teaspoon of olive oil per piece of fish to the skillet

4) After 45 seconds, very slowly place fish in pan with tongs (Avoid dropping the fish as the oil will splatter and burn you; please make sure no one is standing around the stove when you do this!)

5) For thinner fish cook for 3 minutes on each side. For thicker pieces cook for 4 minutes on each side

6) Turn off your heat and immediately plate and serve

 

Plating:

Take 1 large spoon of Smashed Potatoes and place directly in the

center of dish, add a small or medium size spoon of sautéed spinach or vegetables on top of potatoes, place your piece of blackened swordfish on top of both. Garnish with a large lemon wedge, and enjoy!

Chef Owner David Silverman Reel Seafood.

Chef Owner David Silverman

 

 

 

 

 

 

 


 

Grilled Arctic Char with Sweet Chilli Butter served over a Ginger Risotto with edamame, shitake, scallions, and aged parmesan

Chef David is 30+ year veteran of the Atlanta restaurant scene. His restaurant, Reel Seafood, is a chef-driven, fresh seafood concept, with a large emphasis on fresh fish. His restaurant has been making headlines since 2014 in Historic Woodstock!

Chef's Arctic Char Recipe Calls For:

2 (7oz) Arctic Char fillets 

4 oz. white cooking wine

1 bay leaf

½ tsp whole peppercorns

2 each garlic cloves

¼ cup heavy cream

4oz. Plugra Unsalted Butter (cut into pieces)

1 qtrd shallot

Pinch of Maldon Sea Salt

2 oz sliced scallions

1 tblsp pureed ginger

2 oz Sweet Chili

Juice of 1 lemon

Chef's Ginger Risotto Recipe Calls For:

1 cup diced yellow onion

½ cup extra virgin olive oil

4 oz. cooking wine

2 cups Carnaroli Rice

4 oz Plugra Unsalted Butter

½ cup favorite parmesan

1 tsp Maldon Sea Salt

1 tsp White pepper

½ cup pureed ginger

½ cup sliced scallions

1 cup sautéed shiitakes

½ cup shelled edamame

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Cooking instructions for Sweet Chilli Ginger Butter from Chef:

1) In small sauce pan bring wine, shallot, peppercorn, garlic, bay leaf to boil and reduce by half.

2) Add heavy cream and reduce by half.

3)Remove from heat

4) Strain

5)Add sweet chili, ginger, scallion, lemon juice no seeds. Pinch salt.

Cooking instructions for Ginger Risotto with Edamame, Shitakes & Aged Parmesan:

I) Bring 2 qts. chicken stock to low heat

2) Add ingredients above and mix

3) In a braiser or large skillet with surface area, sauté onion in XVOO until translucent, add rice and lightly toast,

4) Make a hole in center of skillet and add white wine, boil out wine to less than half. On low heat slowly ladle in hot stock allowing rice to soak up liquid.

5)As liquid is absorbed continue to add slowly until rice is to desired doneness.

Cooking instructions for Arctic Char from Chef:

1) Lightly oil both sides of fish

2) Season with favorite seasoning or sea salt and fresh pepper from your grinder

3) On hot grill, place fillets for 4-5 minutes on each side

4) Remove from heat. brush or ladle the ginger butter generously and serve with risotto

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Chef Owner Jamie Adams & Culinary Director Gary Mennie

 

 

 

 

 

 

 


 

Seared Bronzino Fillet with roasted eggplant, sweet peppers, blistered cherry tomatoes and salsa verde

As a Chef and Owner of il Giallo in Sandy Springs, Jamie Adams cooks a lot of Italian food. The Buckhead native spent five years in Italy working at Michelin star restaurants. Upon returning to Atlanta, Chef Adams began his 20 year relationship with prestigious Buckhead Life Group first at Pricci, then it Veni Vidi Vici. It was at these two restaurants, that Adams achieved the reputation is one of Atlanta’s  preeminent Italian Chefs. Chef Adams has been joined by Chef Gary Mennie. The Culinary Director for Il Giallo, Chef Mennie has fine tuned his signature gastronomic style working under celebrity chef Wolfgang Puck and through his impressive work with Atlanta's Canoe, Punchbowl Social, and many other diverse experiences! Together, along with the great work and talent of their team, they have made Il Giallo one of the best Italian Style restaurants in Atlanta, and have even been awarded the 'Golden Spatula Award for receiving a perfect score of 100 on their January health inspection!

Chef's Bronzino Recipe Calls For:

2 each (7oz) Bronzino fillet, “score” skin side

2T XVOO

2ea thyme sprigs

1T butter

1t smoked paprika

Salt & pepper

Chef's Roasted Eggplant Recipe Calls For:

1ea eggplant, Italian, peeled, ½ “ dice

1ea sweet bell pepper, ½ “ dice

1ea red onion, ½” dice

1T garlic, sliced thin

3-4T XVOO

1-2T red wine vinegar

Salt & pepper

Chef's Blistered Tomatoes Recipe Calls For:

1pt mixed heirloom cherry tomatoes

2ea garlic cloves, crushed with knife

2-3T XVOO

Salt & pepper

Chef's Salsa Verde Recipe Calls For:

½ c basil, fresh

½ c parsley, Italian, cleaned

½ T garlic, minced

1T capers

2ea anchovy fillets, dark

½ t red chili flakes

5-6T XVOO

2T lemon juice

Salt & pepper

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Cooking instructions for Bronzino from Chef:

1) Season fish with salt, pepper, smoked paprika

2) In a medium saute pan, heat oil with thyme sprigs until they start to “pop”

3) Carefully place fish fillet in pan, flesh side down, cook for 60-90 seconds

4) Turn fish to skin side, turn heat down to medium low, add butter

5) Carefully baste fish with a spoon from pan juices

6) Cook 3-4 minutes until skin is crispy and fish is “almost” cooked through (please be careful from over cooking!)

Cooking instructions for Roasted Egg Plant:

1) In a large sauce pot, heat oil to medium heat

2) Add onion and garlic, cook for 4-5 minutes until soft

3) Next add peppers and eggplant, cook 6-7 minutes until soft

4) When eggplant is soft, remove from heat, add vinegar to pan

5) Season with salt &pepper

Cooking instructions for Blistered Tomatoes from Chef:

1) In a large saute pan, heat oil to medium heat

2) Carefully add garlic and tomatoes to pan

3) Toss until skin blistered on tomatoes (45-60 seconds)

4) Immediately turn off heat and let tomatoes cool in pan

5) Season with salt & pepper

Cooking instructions for Salsa Verde from Chef:

1) Clean all parsley and basil of stems, rough chop

2) Blanch in a large pot of salted water 30-40 seconds

3) Immediately plunge into an ice bath to stop cooking and preserve green

4) In a blender, combine blanched herbs and all remaining ingredients, process 45-60 seconds until combined

5) Adjust seasoning with salt & pepper (be careful; capers and anchovies are already salty!)

6) Enjoy!

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Chef Joe Macy

 

 

 

 

 

 


 

Tilefish with Spaghetti Squash and Baby Kale

Chef Joe Macy realized he could turn his passion of cooking for his family using great local products into a career as a chef.

 

In 2002, Macy graduated from Johnson and Wales University with a degree in Culinary Arts. From there, Macy made the move to Charleston, S.C., to take the position as banquet chef at Magnolias restaurant. In 2010, Macy relocated to Atlanta, Ga., to become sous chef at Local Three where he was able to learn about the business side of the kitchen as well as menu design. After Local Three, Macy worked as chef de cuisine at Atlanta’s BLT Steak and HAVEN before joining the team at Big B's Fish Joint

 

Executive chef Macy’s culinary philosophy relies on cooking with the seasons, shopping as locally as possible and always having fun in the kitchen. He is particularly passionate about the connection that is formed when someone is passionate about what they produce, not just the chef, but the farmer as well. His cooking style is simple and clean, showcasing the ingredients in the best possible light.

 

Macy currently resides in Marietta, Ga., with his wife and Two daughters. When he is not in the kitchen at Big B's Fish Joint he and his daughters enjoy spending quality time together, cooking and visiting local farms, noting the importance of knowing where food comes from.

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Chef's Tile Fish with Spaghetti Squash & Baby Kale Recipe Calls For:

4 (7oz) portions skin/on Golden Tile Fish

1 large spaghetti squash

1# baby kale

1 lemon (zest and juice)

1/4 cup white wine

1 shallot finely chopped

3 cloves garlic minced 

3 tablespoons canola oil

butter

salt and pepper

capers, optional 

Cooking Instructions for Chef's Spaghetti Squash & Baby Kale:

1. Cut the spaghetti squash in half and remove the seeds.

2. Season with salt and pepper

3. Cover with aluminum foil and roast until soft (approx. 45-60min)

4. Once cooked let cool enough to handle and pull the meat out of the squash with a fork.

5. Reserve the meat from the squash.

6. Heat a large sauté pan over medium high heat

7. Add 4 tablespoons butter, shallot and garlic.

8. Once the shallot is soft but not brown add the spaghetti squash and sauté for 3-5 minutes.

9. Deglaze the pan with the white wine and lemon juice,

10. Add the baby kale and wilt.

11. Cook long enough to reduce the liquid to a sauce consistency and season with salt and pepper.

Cooking Instructions for Chef's Tile Fish:

1. To cook the Tilefish start in a nonstick pan with medium high heat

2. Add the canola oil and cook the fish starting skin-side down.

3. Once the skin has browned, turn the fish and place in a 400 degree oven

4. Cook for about 8-12 minutes (just until the fish is cooked though).

5. When you remove the fish from the oven add the remaining 4 tablespoons of butter and the lemon zest

6. Place the pan back on the burner and and baste the fish with a spoon.

7. Remove the fish from the pan and continue to cook the butter until browned.

8. You can add capers if you wish.

9. Use this brown butter as a sauce

10. Enjoy!

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Chef Justin Pedersen

 

 

 

 

 

 


 

Grilled Opah with Ginger Lemongrass Black Rice and Mango Avocado Salsa finished with Sriracha Ponzu

Justin was born and raised Tacoma, Washington. Never attended Culinary school, he is self-trained, very fortunate to have great role models. Starting in the kitchen at the age of 15, he scored a dish washing job from his uncle, who was the sous chef at Tacoma Country Club and Golf. Since then he has accumulated 15 years of restaurant experience. Since moving to Georgia he has been with Goin' Coastal for 5 years as the Executive Chef and loving every minute of it!

Chef's Lemongrass Black Rice Recipe Calls For:

1 Cup Forbidden Black Rice

2 Cups Lemongrass Broth

1/2 oz Fresh Ginger Root (finely minced or grated on a microplane) 1 tsp salt

Chef's Mango Avocado Salsa Recipe Calls For:

3 each Mango

2 each Avocado

1/2 Red onion

1 whole Red bell pepper

1 whole Jalapeño

1 juiced Lemon 1 juiced lime

1 tsp salt

Chef's Sriracha Ponzu Recipe Calls For:

1/3 cup soy sauce

1/4 cup sriracha sauce

1/4 cup lemon juice

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Cooking instructions for Chef's Lemongrass Black Rice:

Smash 1-2 lemon grass heads using the flat of your knife or meat mallet. Place in 3 cup of water, steep in boiling water for about 10-12 min. Next take your fresh peeled grated ginger root, salt, and mix with 2 cups of lemongrass broth. Rinse rice well and place in rice cooker. Add ginger lemongrass broth to rice, and set rice cooker. (Note: Black rice does take longer to cook. If cooking on stove top, make sure you bring the rice and broth to a boil, then reduce to low heat. This should take about 20-30 minutes up to 45 minutes. 1 Cup rice = about 3 cup cooked rice)

Cooking instructions for Mango Avocado Salsa:

Peel and dice a medium size mango and avocado. Dice a medium size red onion, bell pepper, and jalapeño. Add salt, juice of one lemon and lime. Mix all ingredients. Make sure to taste so see if more salt or lemon is needed.

Cooking instructions for Sriracha Ponzu:

Mix ingredients and drizzle Sriracha Ponzu over rice, fish & salsa.

Cooking instructions for Opah:

Preparation: Salt and pepper the fish. Make sure your grill is hot so the fish doesn't stick to your grill or sauté pan. you can use nonstick spray or a little oil of your choosing. Chef Justin likes to cook his Opah to about medium/medium well (135 to 145). Opah has a rich, creamy taste and firm, fatty texture. As Chef Justin suggests, we don't want to overcook it to avoid drying it out. Enjoy!

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Chef Owner Nick Leahy

 

 

 

 

 

 


 

Pan Seared Snapper and Creamed Corn Rice Grits

The son of an Irish-American father and a half French mother, Chef Leahy was introduced to varying global cultures, including a strong French influence, from the time he was born. Originally from Bermuda but raised in both London and Atlanta, Chef Leahy’s heart for Provencal cuisine came to life during his childhood summers spent cooking with his mother at their family home in Aix-en-Provence. As a true champion and purveyor of the farm-to-table movement in Atlanta, Chef Leahy celebrates Georgia’s small producers through his menus, allowing fresh, sustainably sourced ingredients to shine. By showcasing contemporary takes on his family’s classic French recipes, Chef Leahy highlights French inspired, Mediterranean influenced cuisine, with each of his dishes featuring thoughtful presentation and inventive flavors.

Chef's Creamed Corn Rice Recipe Calls For:

1C RICE GRITS

1C CORN

1C CHICKEN STOCK

1C HEAVY CREAM

1.25C ½ & ½

½ TSP SALT

½ TSP WHITE PEPPER

2OZ BUTTER

3/4C PARMESAN CHEESE

Chef's Snapper Recipe Calls For:

2 (7OZ) SNAPPER FILETS

BUTTER

OIL

SALT

GARLIC CLOVES

THYME SPRINGS

Chef's Spicy Tomato & Peppers Recipe Calls For:

12-16 CHERRY OR GRAPE TOMATOES (OR DICED LARGE IF NOT AVAILABLE)

1 CLOVE GARLIC, MINCED

2 TBLSP SLICED RED ONION

1 BELL PEPPER, JULIENNED

1 TBLSP HOT SAUCE

2 TBLSP BUTTER

2OZ WHITE WINE

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Cooking instructions for Chef's Creamed Corn Rice:

 

1) SWEAT CORN IN BUTTER TILL LIGHTLY COLORED, ADD CREAM, REDUCE BY ½.

2) ADD CHICKEN STOCK, RICE GRITS,  .75 C ½ & ½ SALT, BRING TO A BOIL, STIR ONCE.

3) TURN HEAT TO LOW, COVER, AND SIMMER FOR ABOUT 20 MINUTES, TILL LIQUID IS ABSORBED/RICE IS TENDER

4) STIR IN PARMESAN, REMAINING ½ & ½, SEASON TO TASTE.

Cooking instructions for Chef's Snapper:

1) OVER MEDIUM HEAT, ADD OIL TO CAST IRON OR FRENCH STEEL PAN (IF YOU DON’T HAVE, USE YOUR FAVORITE)

2) SCORE SNAPPER SKIN LIGHTLY.

SEASON WITH SALT, AND PUT SKIN SIDE DOWN IN PAN

3) COOK FOR ABOUT 4 MINUTES, UNTIL FISH STARTS TO COOK THROUGH

4) USING A FISH SPATULA, TURN FISH OVER, ADD BUTTER, GARLIC, THYME TO PAN.  TURN OFF PAN, AND BASTE BUTTER OVER FISH, TILL COOKED THROUGH.

Cooking Instructions for Chef's Spicy Tomato & Peppers:

1) IN SAME PAN THAT YOU COOKED FISH IN, ADD CHERRY TOMATOES,

ONION, GARLIC, & PEPPERS OVER HIGH HEAT

2) COOK 2 MINUTES, STIRRING OCCASIONALLY, THEN ADD HOT SAUCE.

3) STIR THROUGH, THEN ADD WINE, AND COOK 1 MINUTE

4) TURN OFF PAN, ADD BUTTER, AND SWIRL TO EMULSIFY.  SEASON TO TASTE

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Chef Stephen Herman

 

 

 

 

 

 


 

Flounder Oscar with Summer Tomato Vinaigrette (Feeds 4)

With a passion for cooking and an innovative approach to modern American cuisine, Chef Stephen delights locals with a haven for extraordinary cuisine.Herman has been a part of the celebrated culinary team since the restaurant’s grand opening in 2003, and became a partner 2012. His focus is on locally sourced and seasonal food products that affords him the creative ability to blend American cooking with southern influences.Growing up in Knoxville, Tennessee, Stephen would watch in awe as his mother, an exceptional baker, would spend hours in the kitchen. This sparked Stephen’s love for cooking at a young age, and he has never looked back. Inspired by his mother, Herman decided to pursue a culinary career. in addition to our other featured restaurants, we highly recommend visiting

Chef's Recipe Calls For:

4 7oz flounder fillets 1lb fresh jumbo lump crab 4oz fresh bread, small dice, Dijon mustard, 2Tbsp dukes, Lemons, 1tbsp fresh tarragon, 1tbsp fresh chives, 1 cup local cherry tomatoes, halved 2tbsp diced vidalia onion, 1tbsp diced Jalapeño, more if desire spicier 1/2 cup roasted, shucked fresh corn, 1tbsp fresh basil & Lime

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1. Combine corn, tomatoes, onion, basil, Jalapeño in a bowl

2. Season with salt, pepper, 2T EVOO, lime juice and set outside to marinate

3. Mix crab, diced bread, mayo, lemon squeeze, herbs (careful to mix gently as crab is delicate)

4. Pat fillets dry with paper towel

5. Season flounder with salt and pepper and lightly brush with dijon

6. Spoon crab mixture evenly over the four fillets and gently push down to create the crab crust

7. Let it chill in fridge for 30-45 minutes to firm up crust

8. Heat nonstick pan, Over medium heat, add 2T butter

9. When foaming, add 2 fillets to pan, crab side down

10. Let it cook for 4-5 minutes over medium heat to brown the crab crust

11. Flip and place on sheet pan

12. Repeat with the last 2 fillets

13. Finish baking in a 350' oven for 8 minutes until founder is cooked through

14. Plate each fillet and spoon tomato/corn vinaigrette over top

15. Enjoy!

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Chef Justin Pedersen

 

 

 

 

 

 


 

Grilled Opah with Ginger Lemongrass Black Rice and Mango Avocado Salsa finished with Sriracha Ponzu

Justin was born and raised Tacoma, Washington. Never attended Culinary school, he is self-trained, very fortunate to have great role models. Starting in the kitchen at the age of 15, he scored a dish washing job from his uncle, who was the sous chef at Tacoma Country Club and Golf. Since then he has accumulated 15 years of restaurant experience. Since moving to Georgia he has been with Goin' Coastal for 5 years as the Executive Chef and loving every minute of it!

Chef's Lemongrass Black Rice Recipe Calls For:

1 Cup Forbidden Black Rice

2 Cups Lemongrass Broth

1/2 oz Fresh Ginger Root (finely minced or grated on a microplane) 1 tsp salt

Chef's Mango Avocado Salsa Recipe Calls For:

3 each Mango

2 each Avocado

1/2 Red onion

1 whole Red bell pepper

1 whole Jalapeño

1 juiced Lemon 1 juiced lime

1 tsp salt

Chef's Sriracha Ponzu Recipe Calls For:

1/3 cup soy sauce

1/4 cup sriracha sauce

1/4 cup lemon juice

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Cooking instructions for Chef's Lemongrass Black Rice:

Smash 1-2 lemon grass heads using the flat of your knife or meat mallet. Place in 3 cup of water, steep in boiling water for about 10-12 min. Next take your fresh peeled grated ginger root, salt, and mix with 2 cups of lemongrass broth. Rinse rice well and place in rice cooker. Add ginger lemongrass broth to rice, and set rice cooker. (Note: Black rice does take longer to cook. If cooking on stove top, make sure you bring the rice and broth to a boil, then reduce to low heat. This should take about 20-30 minutes up to 45 minutes. 1 Cup rice = about 3 cup cooked rice)

Cooking instructions for Mango Avocado Salsa:

Peel and dice a medium size mango and avocado. Dice a medium size red onion, bell pepper, and jalapeño. Add salt, juice of one lemon and lime. Mix all ingredients. Make sure to taste so see if more salt or lemon is needed.

Cooking instructions for Sriracha Ponzu:

Mix ingredients and drizzle Sriracha Ponzu over rice, fish & salsa.

Cooking instructions for Opah:

Preparation: Salt and pepper the fish. Make sure your grill is hot so the fish doesn't stick to your grill or sauté pan. you can use nonstick spray or a little oil of your choosing. Chef Justin likes to cook his Opah to about medium/medium well (135 to 145). Opah has a rich, creamy taste and firm, fatty texture. As Chef Justin suggests, we don't want to overcook it to avoid drying it out. Enjoy!

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Chef Stephanie Frick

 

 

 

 

 

 


 

Herb Crusted Charleston Lamb Chop

Chef Stephanie Frick grew up in Southern California  and was inspired to cook by her grandmother. She relocated to Atlanta in 2004. She graduated from the Art Institute of Atlanta in 2006. She began her culinary career in catering, at the beloved Buckhead institution Eatzi’s. She then transitioned into hotel hospitality at the Hilton Atlanta Downtown . She worked her way through the hotel restaurants and In 2012 she became the Chef De Cuisine of the AAA 4 diamond restaurant, Nikolai’s Roof. Chef Stephanie continues to evolve in her cooking styles and techniques. She utilizes local products and indulges in luxurious and exotic flavors. 

Chef's Herb Crusted Charleston Chop Recipe Calls For:

1 Cup Forbidden Black Rice

2 Cups Lemongrass Broth

1/2 oz Fresh Ginger Root (finely minced or grated on a microplane) 1 tsp salt

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Cooking instructions for Chef's Herb Crusted Charleston Chop:

1. Pre heat oven to 475.

2. In a food processor, add Panko, spinach and herbs. 

3. Turn on and process until fully combined, about 3 to 4 minutes (Panko should have a bright green color and sandy texture)

4. Season lamb generously with salt and pepper.

5. Heat pan over high heat Add 2 tbsp avocado oil.

6. Sear lamb on all sides, especially the fat cap.

7. Remove from pan and place on oven sheet.

8. Smear a spoonful of mustard over the chop, coat the mustard with the herb breadcrumbs.

9. Place in oven and cook for 10-12 minutes for medium rare.

10. Remove from oven and allow to rest before slicing. Enjoy!

 

Keep in mind, Chef Stephanie is available for hire as a part of our Atlanta Chefs Exchange™! Request to book her for your next culinary special event.

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Chef Pat Pascarella

 

 

 

 

 

 


 

Pork Ragu with Chef Pat's Homemade Dry Pastas

Chef Pat has two decades of experience in kitchens and draws expertise from a culinary background that most recently included serving as Executive Chef at Atlanta’s The Optimist and as Executive Chef and Owner of his renowned Italian restaurant Bar Sugo in Norwalk, Connecticut. Prior, Chef Pat cooked in Manhattan at restaurants including Eric Ripert’s Michelin-starred Le Bernardin. At Farmers & Fishermen, we believe that "talent matters." We are confident that you will find that to be the case when you try Chef Pat's pastas and Pork Ragu recipe for yourself!

Chef's Pork Ragu Recipe Calls For:

5lbs Ground Pork

1 Yellow Onion, very finely diced

1 Jumbo Carrot, very finely diced

3 Stalks of Celery ,very finely diced

(For onion, carrot, and celery, a food processor works perfectly fine)

2 cups White Wine

4 cups Chicken Broth

½ cup Tomato Paste

1 cup Tomato Sauce

1 tbsp Black Peppercorn

2 Bay Leaves

Salt & Pepper to season

Chef's Ragu Pasta Recipe Calls For:

3 tbsp Plugra Unsalted Butter

3 oz pork ragu

3 oz chicken broth

2 oz tomato sauce

1 tbsp sliced fresh basil

¼ cup parmesan cheese

1 nutmeg

1 tbsp Bono Special Reserve Extra Virgin Olive Oil

3 leaves of whole fresh basil

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Cooking instructions for Chef's Pork Ragu:

1. Season and render off the ground pork and strain out the fat

2. Using the same pot, cook off the carrots, onion and celery until slightly tender

3. Add white wine and reduce by half

4. Add chicken stock and reduce by half

5. Add strained rendered ground pork

6. Add tomato sauce

7. Add tomato paste

8. Keep stirring with a wooden spoon for about 10 min

9. Using a piece of cheesecloth, place the peppercorns and bay leaves into it and tie it off using butchers twine and gently place into the center of Ragu

10. Continue to cook Ragu on medium heat for about 45 min

11. Season with salt and pepper to taste

Cooking instructions for Chef's Ragu Pasta:

1. Put on pot of boiling water, and season it very well with salt!

2. Once water comes to a boil, add the pasta and cook for about 6-8 minutes

3. In a separate sauté pan, add Pork Ragu on med-high heat

4. Add chicken broth

5. Add tomato sauce

6. Add 2 tbsp butter

(By the time the pasta is done, the sauce should start to be well combined)

7. Add pasta to your pasta to the sauté pan with Ragu, along with a splash of the pasta water the pasta was cooking in

8. Mix together using wooden spoon

9. Add 1 tbsp butter and keep mixing until butter is melted

10. Add sliced basil

11. Add extra virgin olive oil

12. Mix again for about 2 minutes

13. Season to taste

14. Plate your pasta

15. Top with parmesan cheese

16. Top with a few grates of nutmeg using a microplane

17. Top with fresh basil

18. Enjoy!