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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 toAtlanta 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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Swordfish Steaks Recipe

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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Bronzino Fillets with Eggplant

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 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