April 1, 2015 | News
When we do sit down dinners for clients it makes me happy. It gives me a chance to get back to what I really love about cooking……making people happy. I fell in love with restaurants at an early age. My father was the GM at a very popular beachside restaurant back in the early 90’s. He would always take me to work with him on the weekends and let me hang out in the kitchen. Next thing you know, he had me on a milk crate washing dishes. Another memory that stands out to me is when my uncle was the Executive Chef at the Peach Tree Plaza in downtown Atlanta Georgia. I can remember walking through a kitchen that at the time to me felt like a small city. I was probably 10 years old. I remember hundreds of line cooks and chefs running around with tall white hats screaming, yelling and playing with fire. It was at this moment I knew I wanted to be a chef.
This group was awesome to work with. The main contact Katie asked me if we could do Southern food with a twist. Since I am trained in Classical French Cuisine and from Savannah Georgia, I figured what could be better. Enjoy our pics and menu below.
This sit down dinner was held in the Candler Oak Villa @ The Azalea Garden Inn in the Historic District of Savannah Georgia.
Amuse – Fried Green Tomato Wedge w/balsamic, sweet pepper relish
Appetizer – Butter Poached U10 Scallop w/truffle cauliflower puree, corn relish, mushrooms
Intermezzo – Grey Goose Citron Sorbet
Main – Confit Chicken Thigh w/local baby carrots, truffle mac ~n~ cheese, green apple syrup
Main – Char Grilled Ribeye w/truffle potatoes, asparagus, red wine redux, truffle butter
Dessert -Molten Chocolate Cake w/vanilla ice cream, raspberry puree, whipped cream