ADAIRE

Chemistry and the Dinner Party (Pt. II)

2008-03-01T12:48:00.000-08:00

The first part of this article was more about the buffet party. This second part is about plated dinners, how to plan them, and the factors that help you reach your goal.

For plated dinners, I generally offer three selections for each course. Using the client's feedback to your questions, come up with your entree first. Offer as much variety as possible within the constraints placed on you by the host. Even if they want all beef or all seafood selections, try to give them variety i.e. filet mignon, veal chop, or Chateaubriand OR snapper, shrimp, or salmon. For sauces, just think of the Mother Sauces and add ingredients to them to give variety and, unless requested, don't use the same sauce all three times.

Try to give a variety of starches. You could offer a roasted red pepper mashed, risotto Milanese, and roasted purple fingerlings or a pasta. Do the same thing with the vegetables.

I recommend giving your client the option of a very mainstream selection, a middle of the road, and a more adventurous selection.

Always keep the colors going on the plate in mind. Imagine the plate is your canvas and the food and sauces your paints. Some people may think a brown sauce with a brown starch and vegetable is pretty -- I don't. Color is your friend. People eat with their eyes first, remember.

Once you have your entree selections planned out, move on to your first course. Unless your client has a preference I like to offer a salad, appetizer, and a soup. If it's particularly hot I sometimes forgo the soup or offer a cold soup although they are rarely chosen. The entrees you offer will determine the selections you offer for the first course. A heavier entree will generally dictate a lighter first course. A simple way to organize your first course is to pick an entree and design a dish to go with that entree. Do this with all three entrees and you will have a dish to compliment all three. It's also quite interesting to see if the host will choose the pairings you designed.

For dessert use the same methodology as for the first course. Design one dessert for each entree. For the first course we used parameters such as salad, soup, and appetizer to get us started. For dessert you could go with parameters such as chocolate, vanilla, and fruit for variety's sake. Pair them up with an entree and design your dessert. Always keep color in mind.

If more courses are desired follow the same path. The parameters give you a starting point. Without them you could flounder around for days and get nowhere or wind up with a disorganized mess. This way you have a road map and at least the possibility of your client choosing the perfect dinners that you have designed.

Everything is a formula. Figure out your formula and plug in the elements. Don't make it more complicated than necessary. It's food, not rocket science. Have fun and stop fretting about it.

Chemistry and the Dinner Party (Pt. I)

2008-03-01T12:17:00.001-08:00

When I was working in restaurants, I often had people ask me how I came up with specials and new dishes. I had a difficult time expressing exactly how I did it at the time. Recently someone asked me to put on paper exactly how I do it. I guess it's my chemistry background, but I view everything as a formula. My outlook on life and work is an interesting mix of my "right brain" and my "left brain". The first half of my life was spent studying chemistry in laboratories and the second half has been spent in Culinary school and professional kitchens (including my own). I guess I have a bit of a Jekyll and Hyde thing going on (Puck and Pauling might be more appropriate). Designing an entree plate and planning a dinner party are no exceptions to my belief that formulas are interwoven in everything we do in life and work. Here is Part I of my article on Chemistry and the Dinner Party:

It's Monday and I've been asked to do a dinner party on Friday. I've never done this before. What do I do?
The first step is gathering information -- what, when, where, why, and how questions.

What is the occasion?
What is the theme of the party?
What type of foods does the client have in mind?
What time of day will the party be held?
Where will the party be?
Will there be kitchen facilities be available?
What is the makeup of the guest list? Men? Women? Children? Ages?
Will it be buffet or plated? If buffet will it be a mixture of hot & cold items?
What is the budget?

Once you have the particulars on the party, you can start to form an outline of how you see the party going and flesh it out from there. Think of it in terms of building a frame for a house. These questions form the foundation for everything else to build on.

If you're client wants heavy hors d'ouevres for an evening party, you can bet people are going to be counting it as dinner. Plan on the usual courses of a dinner in bite size form. You need items that would make up an appetizer, salad, and/or soup. You need items that make up an entree: Protein (the number of choices will depend on the budget), Starch (a great way to give quantity and taste without the expense), Vegetable (just about everyone wants it there, but few people eat it -- unless there are a large number of vegetarians). Finally, you need a Dessert. This will also depend on makeup of the group. Women tend to eat more sweets and a group of only women will eat more sweets than a group of men and women. Alcohol consumption also tends to decrease the amount of sweets consumed.

For light hors d'ouevres consider what someone would have for a light snack. If the host is pressing for light hors d'oeuvres at dinner time, try to talk him into going a bit heavier. If there is no leeway go with more of the starch and filler items which fill up the table, look nice, and cost less. If you run out, it looks bad for you -- not the host.

For all of these options, consider the facilities available. If oven space is limited or non-existent, opt for all cold items or mostly cold items.

Color is very important, so think in terms of foods that have eye appeal. If the food tastes great, but is all a different shade of brown it won't be impressive and probably won't "move". People eat with their eyes first.

In almost all instances, you will want to give a variety of flavors so all parts of the palate are satisfied. Seasonal availability should be considered as much for what you can get as for what you can't. Don't offer heirloom tomatoes in December unless you live south of the equator!

For a mainstream party, think of your food questionnaire. What are the foods that people most often mark yes and which do most people mark no. Especially when you are starting out, it is a good idea to stick with more mainstream ingredients. Most people want to seem hip and may say they are open to anything, and this may be true, but the majority just aren't that adventurous. If you do opt to use more exotic ingredients, limit them to a dish or two and give plenty of alternatives.

When you have all of the facts and expectations, actually putting the menu together isn't that difficult. At that point, it's just plugging dishes into the equation.

Truly Intimate Dining for Valentines Day

2008-01-05T17:09:00.000-08:00

Try something truly unique this Valentine's Day for you and your special someone. Anyone can make a reservation at a neighborhood eatery - this will be something the two of you will always remember. We offer limited seating, so crowds and noise are never an issue. We've been called a "hidden gem" in Alpharetta and gems should be a part of every perfect Valentines celebration.

Our Valentines Dinner offering follows:

Prix Fixe $75 per person, 4 courses

First Course

Oyster Stew with Champagne, Brie, and Caviar Garnish
~
Pastrami Duck Breast with Balsamic Strawberries, Watercress, and Creme Fraiche
~
Salad of Grilled Radicchio and Fresh Endive with Fig, Almond, and Dutch Gouda
with a Madagascar Vanilla-Sherry Vinaigrette

Main Course
Porcini Crusted Grouper with a Madeira Hollandaise, Prosciutto Asparagus,
and Saffron Whipped Potatoes
~
Chicken Ballantine with Tarragon and Smoked Salmon Sauce Supreme with
Sauteed Spinach and Classic Rice Pilaf
~
Seared Tenderloin of Beef with a Barolo-Roasted Shallot Demi Glace with French Green Beans and Truffled Duchesse Potatoes

Cheese Course
Selection of Imported French Cheeses with Fruit and Nuts

Dessert
Chocolate Glace with Kirsch and Brandy Cream, Berry Garnish
~
Lavender Creme Brulee with Macerated Blackberries
~
Strawberry Tart with Almond Crust and Grand Marnier

We look forward to serving you and providing the backdrop for an evening you will never forget.

Call today for reservations, seating is limited. (678)-445-6275

You may also contact us by email.

First Specials of 2008

2008-01-05T14:31:00.000-08:00

2008 is here and with it cold weather and resolutions. This round of specials will include some selections for each - hearty dishes for the cold weather and more spa like dishes for those who are trying to make up for the parties in December.

1. Beef Braciole with Egg Noodles and Creamed Peas - Beef is stuffed with mushrooms, shallots, and roasted garlic then braised in a red wine brown sauce

2. Crispy Chicken and Potato Pancakes with a Tarragon Cream Sauce and Asparagus en Croute - Asparagus is wrapped in Parmesan and puff pastry

3. Chicken with Mushrooms, Almonds, and a Grand Marnier Glaze with Green Beans in a Dijon-Lemon Vinaigrette

4. Marinated Tilapia in a Creole Tomato Sauce with Baby Peas and Brown Rice

5. Garlic Shrimp in a Lemon Wine Sauce with Sugar Snap Peas and Red Bell Pepper

Go to Order Page...

Enjoy, Bon Appetit, and may 2008 be a wonderful year for you & yours!

Filet Mignon with Madeira and Truffle Essence

2008-01-01T12:03:00.000-08:00

This dish is a wonderful way to enjoy the elegant qualities of this most royal of the cuts of beef. The sweetness of the Madeira contrasts with the smoky, earthy attributes of truffles. If you have never tried this combination, I urge you to give this recipe a try. It's relatively simple if you have access to a good demi glace. If not, we will be happy to prepare it and deliver to your home.

Order this dish and many others.

4 servings

4 8oz filet mignon, barrel cut
2 ea garlic clove, split
kosher salt & white pepper, to taste
1 Tbsp olive oil
1 med shallot, minced
1/2 cup Madeira wine
1 cup demi glace
1/2 tsp black truffle oil
1 Tbsp truffle, shaved
kosher salt & white pepper, to taste

Rub each filet mignon with split side of garlic clove. Season liberally with kosher salt and white pepper. Set aside at room temperature for 30 minutes. Heat olive oil in saute pan and sear steaks. Finish steaks in 500° oven to desired doneness. Remove steaks from pan and allow to rest for 5 minutes. Place pan over heat and add shallots. Saute briefly. Deglaze with Madeira. Add demi glace and any juices from the steaks. Bring to boil and reduce to desired thickness. Adjust seasonings with kosher salt and white pepper. Plate steaks and top with demi glace.

Grocery Store Rant: Tenderloin

2008-01-01T11:18:00.000-08:00

Everyone wants to eat well especially for the New Year. Eating moderate amounts of lean protein is one of the best ways to accomplish this without feeling totally deprived which leads to a call to your local pizzeria. Tenderloin, when prepared properly, is an excellent source of relatively lean protein. You can't get around calories in beef of course, but tenderloin is a good alternative to fattier cuts. You'll want to remove all silver skin and side chain. Silver skin is the shiny membrane that becomes extremely tough when exposed to heat. The side chain is a bundle of fat and connective tissue interwoven in scraggly meat that runs along one side of a tenderloin.
If you purchase precut filet mignon from your local grocer, they will undoubtedly leave these two nasty pieces of the tenderloin in place -- which is extremely annoying and in my opinion dishonest. It's much easier to remove them when the tenderloin is whole. After the tenderloin has been cut into steaks it becomes more inconvenient and you are paying for garbage that you have no use for. If you've ever cooked a filet and had that little nugget of fat and gristle hanging onto the side, you've had side chain.
I had a conversation recently with a friend who is a meat manager at a prominent local grocery chain. I asked him why they left this refuse on their steaks. I knew the answer before I asked it, but wanted to confirm my suspicions. Sure enough, they leave it on because they feel it's too expensive to throw away. In addition, most people don't know they are paying for something that should never make it to the register much less their dinner table. They could remove it and grind it into hamburger but wouldn't be able to charge as much for it. It honestly makes me angry that these companies prey on the ignorance of their customers. They are charging an exorbitant amount for a cut of meat to begin with -- $17.99/lb and more in many cases. In good faith they should take better care of their loyal clientèle -- THEY know better.
Don't be surprised when that steak you pay so much for at your local grocer doesn't measure up to what you get from a skilled butcher or chef. Your local grocer is taking advantage of what you don't know.

You heard it here first.

***Note: All of ADAiRE's tenderloin and filet mignon are barrel cut and completely cleaned of silver skin. Additionally we remove fat from the underside which detracts from the quality and can hide bits of silver skin.

One for the Christmas Season!

2007-12-16T17:04:00.000-08:00

I personally like fruitcake, but for those less than joyous about this particular baked good -- This one's for you!

A great fruit cake recipie

You'll need the following: a cup of water, a cup of sugar, four large eggs, two cups of dried fruit, a teaspoon of baking soda, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of whisky.

Sample the whisky to check for quality.

Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again.

Make sure the whisky is still okay. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver.

Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find.

Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed.

Merry Christmas!!

New Year's Eve Menu

2007-12-10T18:22:00.000-08:00

New Year's Eve is THE time to indulge! Take a break from the restaurants and crowds. We offer service in "our home" or yours. We'll have a fire burning for you, bartenders and servers at your service, and incredible culinary selections. We have designed a menu, but we always take requests!

Appetizer :
Lobster and Sherry Bisque with Truffled Wontons

Danish Cured Duck Breast with Herbed Goat Cheese and Cherry-Walnut Conserve

Salad of Baby Greens with Clementines and Cranberries with Boursin and a Champagne Vinaigrette

Entree :
Lobster Stuffed Filet Mignon with a Cognac Demi Glace, Tourneed Carrots, and White Cheddar Duchesse Potatoes

Grilled Colossal Prawns with a Champagne Cream and Caviar Garnish, Wilted Greens, and Risotto with Fine Herbs

Roasted Chicken Breast Stuffed with Spinach and Truffles, Roasted Harvard Beets, and Risoleed Potatoes

Dessert:
Flourless Chocolate Cake with a Brandy Creme Anglaise and Blackberry Preserves

Banana-Raspberry Bread Pudding with a Sweet Cinnamon Butter and Bailey's Whipped Cream

White Chocolate Creme Brulee with Caramelized Pineapple and Dark Rum

Complimentary Champagne Toast

Prices vary according to number of guests. Dinner for two from $175/person.

We are happy to design menus to your specifications. It will be our pleasure to make limousine and floral arrangements per your request.

Try Something Special This Year For Two Or More And Make New Year's 2008 An Event To Remember!

Give the Gift of Good Taste!

2007-12-09T08:49:00.000-08:00

FROM NOW UNTIL NEW YEARS, RECEIVE AN ADDITIONAL $20 GIFT CERTIFICATE WITH EVERY $100 CERTIFICATE PURCHASED! GIVE TO SOMEONE ELSE -- OR KEEP IT FOR YOURSELF...

Put ADAiRE under your tree this Christmas with a gift certificate for our services. Treat your friends and family to time off in the kitchen and get 2008 off on the right foot. Our certificates also fit very nicely in stockings. With our new online gift certificate section you can pay online via our secure form. We offer a myriad of gift amounts available for any of our services from weekly meals to cooking classes to dinner and cocktail parties.

Just follow the link below and mention the blog:

Purchase gift certificate now!

Merry Christmas and Happy New Year!

* Cannot be combined with other offers.

Ever heard of a Tom & Jerry?

2007-12-05T19:18:00.000-08:00

No, not the cartoon characters - the drink. It's Christmas time and people around the country are unpacking their Tom & Jerry punchbowl and mug sets. The drink is a mixture of rum and brandy with cinnamon, allspice and cloves mixed with egg and sugar. What tops off this lovely winter beverage of cheer is open to some debate. Many say hot water is the liquid of choice, but hot milk adds a nice creamy touch. Some have been known to use coffee as well when there is a desire to revel and frolic into the wee hours. Regardless of the beverage used to extend this winter favorite, a light dusting of fresh nutmeg is a must.
The origin of the Tom & Jerry is a bit of a mystery and some may become contentious, but most point to the early to mid 1800's. One story has it that Londoner Pierce Egan author of an 1821 night life guide introduced a version of eggnog to publicize his latest endeavor. Egan's book and the drink were so popular that London pubs were renamed Tom & Jerries for a time. Other's contend that British professor and author of a popular bartending guide, Jerry Thomas, invented the drink in the 1860's.
Whatever the origin, the drink has been enjoyed for years and often inspires parties planned around the foamy concoction. Often described as a "boozy milkshake", be sure to have the number of a reliable taxi service or plenty of extra pillows! These delicious cocktails have been known to sneak up on those who partake and pack quite a punch.
Antique bowls and mugs are making quite a comeback and form the centerpiece for many a Tom & Jerry Christmas party. Be sure to try the recipe below - just don't plan on driving anywhere soon! If you need some ideas for foods to go with your T&J's send us an email and we'll be happy to send along some suggestions.

1 oz. Dark Rum
1 oz. Brandy
1 egg
1 tsp. sugar
1 dash ea cinnamon, allspice, ground cloves (more may be added as desired)
6 oz. hot water, milk, or coffee
fresh nutmeg, grated, to taste

Separate egg in two bowls. Add Rum & Brandy to the yolk and beat together until frothy. In the other bowl beat the egg white until it peaks; add sugar and spices; beat until stiff. Fold into the liquor mixture. Pour into a coffee mug and top with the water, milk or coffee. Dust with fresh, grated nutmeg.

For a Tom & Jerry punchbowl full:

1 cup Dark Rum
1 bottle (750 ml) Brandy
6 eggs
2 cups sugar
1/4 tsp ea cinnamon, allspice, ground cloves (as desired)
4 cups hot water, milk, or coffee
fresh nutmeg, as needed

Follow same procedure as above.

Enjoy and Merry Christmas!

Let them eat cake?

2007-12-02T13:37:00.000-08:00

A dietitian was once addressing a large audience in Chicago. "The material we put into our stomachs is enough to have killed most of us sitting here, years ago.

Red meat is awful. Soft drinks erode your stomach lining. Chinese food is loaded with MSG. Vegetables can be disastrous, and none of us realizes the long-term harm caused by the germs in our drinking water.

But there is one thing that is the most dangerous of all and we all have, or will, eat it. Can anyone here tell me what food it is that causes the most grief and suffering for years after eating it?"

A 75-year-old man in the front row stood up and said, "Wedding cake"

Cherry Almond Biscotti & Holiday Hot, Spiced Tea

2007-12-02T09:37:00.000-08:00

As I sit in front of the fire on this blustery Sunday afternoon enjoying a mid afternoon snack, I find myself feeling a bit selfish for not sharing the recipes for this wonderful little respite from the rat race that is daily life. So, in the interest of unburdening my conscience of this weighty responsibility, the menu and recipes follow.

1 pair slippers (lined if possible)
1 pair lounging pants (polar fleece preferred)
1 ea T-shirt, quite worn and soft
1 ea sweatshirt, heavy and comfortable
1 ea ottoman, on which to rest one's feet
1 ea crackling fire, all the better to blog by or relax (your choice)
1 ea quiet Sunday afternoon
2 to 3 ea Cherry Almond Biscotti
1 ea cup Holiday Hot, Spiced Tea

Combine and enjoy!

I believe the first seven ingredients are pretty self explanatory, however, the final two may need some additional explanation.

Cherry Almond Biscotti - These wonderful little treats get a big boost from the addition of amaretto which accentuates the flavor of the almonds and highlights the tart dried cherries.

1 3/4 cup dried cherries
1/2 cup amaretto (almond flavored liqueur)
3 cup all-purpose flour, plus more for dusting
2 tsp baking powder
1/2 tsp salt
4 Tbsp unsalted butter, softened
1 cup granulated sugar
4 lg eggs (3 whole, 1 lightly beaten)
2 tsp vanilla extract
3/4 cup whole blanched almonds, chopped
3 Tbsp sugar (larger granules than table sugar that sparkle when sprinkled on baked goods and candies)

Preheat oven to 375°. Heat cherries with liqueur in saucepan over medium-low heat, stirring occasionally, eight minutes. Drain, reserving 2 Tbsp liquid.

Sift together flour, baking powder, and salt. Mix together butter and granulated sugar with an electric mixer until fluffy, about two minutes. Mix in 3 eggs, 1 at a time. Mix in cherry liquid and vanilla. Gradually mix in flour mixture. Stir in cherries and nuts.

On a lightly floured surface, divide dough in half. Shape each half into a 12 1/2 by 2 1/2 inch log. Flatten logs to 1/2 inch thick. Transfer to two baking sheets lined with parchment paper. Brush logs with beaten egg; sprinkle with sanding sugar.

Bake 35 minutes. Transfer to wire racks; let cool 20 minutes. Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on 2 baking sheets. Bake in a 300° oven eight minutes. Flip and bake 8 more minutes. Let cool until crisp.

Holiday Hot, Spiced Tea Much like the biscotti, this recipe would also benefit from the addition of amaretto if you are so inclined and have nothing more on the agenda!

1 tsp whole cloves
1 stick cinnamon
3 qt water
6 tea bags
1 pint orange juice
juice of 2 lemons
1 cup sugar
1/2 cup dark brown sugar (or to taste)

Tie spices loosely in cheesecloth or spice bag and bring to boil in water. Remove from heat. Add tea; cover and steep 10 minutes. Remove all bags. Add sugar and juices. Mixture can be stored in the refrigerator and reheated as needed. For a festive touch, red food coloring may be added as well as the aforementioned amaretto.

I feel much better now. Please excuse me while I continue enjoying my afternoon by the fire.

Spoon

2007-11-18T12:41:00.000-08:00

Fella goes into his favorite deli where the waiter immediately brings him a bowl of matzoh ball soup. The customer signals the waiter to come back.

"Taste the soup!" he commands.

"Why?" inquires the surprised waiter.

"Taste the soup!" comes the reply.

"Max, you've been coming in here every day for ten years. There's never been anything wrong with the soup."

"Taste the soup!"

"What's wrong, too much salt--not enough salt?"

"Taste the soup!"

"What, the matzo balls aren't fluffy enough for you?"

"TASTE THE SOUP!"

The waiter finally agrees, "All right all right, I'll taste the soup! Where's the spoon?"

"A-HA!" chortles Max.

Simple Turkey and Sherry with Dumplings

2007-11-18T11:52:00.000-08:00

How many times have you been at a loss for what to do with your Thanksgiving turkey after the big day? There's no reason to let any part go to waste. Take the entire carcass that is left along with the scraps of meat and place in the largest pot that you can find. You may have to break it apart to make it fit, but it'll be well worth your effort. Once it's in the pot, add an onion (cut in half), a couple of carrots (unpeeled is fine) and a couple of celery stalks. Add a lemon cut in half and a bay leaf and as much sherry as you would like -- the more the merrier I say! Just cover the bones with cold water, place on the stove and bring to a boil. Reduce the heat to a simmer and let it cook for several hours. Remove the bones and spent onion, carrot and celery. Return the stock to the heat along with any of the meat from the bones and any other meat scraps.

1 gal turkey stock, described above
2 cups onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1/4 cup butter, room temperature
1/4 cup flour
1 cup mushrooms, sliced
1 cup baby peas
2 sprigs fresh rosemary
1/2 cup fresh thyme
2 cups dry sherry
salt and pepper, to taste
2 cups Bisquick
1 egg
3/4 cup milk

Add onion, carrot and celery to the boiling turkey stock. Reduce stock by 1/2. In the meantime mix the butter and flour together to a cookie dough consistency. When the stock has reduced, add the butter/flour mixture, to thicken, bit by bit while stirring with a whisk to prevent lumps. When it reaches a medium thickness, reduce the heat to medium-low and add the mushrooms, peas, rosemary, thyme and sherry. Season to taste with salt and pepper. Mix the Bisquick, egg and milk until very thick and doughy. Drop the dough into the the liquid using a large tablespoon and simmer until the dumplings are firm. Call the family and enjoy!

Oh Tom Turkey, Why Dost Thou Mock Me?

2007-11-17T13:45:00.000-08:00

Thanksgiving Day the smell of roasted turkey is in the air mingling with green bean casserole, cornbread stuffing, mashed potatoes and fresh bread -- not to mention the perfectly spiced pumpkin pie. Sitting down at the table, mouths begin to water. That beautiful, golden brown turkey is just dripping with juice. Everyone at the table digs into that regal bird and afterwards retire to the living room to crawl up on their rocks and reflect on the wonderful bounty of the cornucopia that was the Thanksgiving smörgåsbord and the engineering marvels that are elastic waistband pants. In between naps and the Detroit Lions game, people begin to drift away and head toward home. When everyone's gone and the games are done, it's safe to sneak furtively into the kitchen and enjoy the traditional evening turkey sandwich slathered with mayonnaise and a dab of cranberry sauce. Yes I said it, cranberry sauce. Just as good as remembered and just as moist as it was just hours ago. Friday we ponder the aftermath of what we did to our waistlines over another plate of these wonderful concoctions and more of that regal bird -- just as impressive as the day before. Will wonders never cease! What is the magic contained in the perfectly roasted breast of this wondrous bird?
On awakening on a brisk November Saturday, we sneak downstairs with taste buds tingling for yet another wonder packed mouthful of turkey on white with mayo. Oh Tom Turkey why dost thou mock me?! That once magical carcass, dripping with juices has finally given up the ghost -- and the juices. Why it's dry as a bone! No amount of mayo can bring back that magical taste and juicy succulence. We're forced to wait another year for the wondrous trappings of this dish that Ben Franklin once lobbied to be our national bird -- much to the dismay of the bald eagle.

So it's the weekend and you're stuck with 3 or 4 pounds of turkey that everyone's been picking over and hasn't been properly wrapped in plastic since Friday afternoon when the saran finally surrendered its stick. Turkey is a wonderful source of iron, zinc, phosphorous, potassium and B vitamins. It's low in fat and high in protein facts that make it a joy on the big day, but a definite negative by the weekend if not stored properly. Because it's so low in fat, it quickly dries out. You certainly don't want to waste it so what can you do?

First of all you want to strip the meat from the bird -- come on you know you throw some plastic on it and toss it in the fridge before lapsing into a tryptophan induced coma. * See Below
So you've stripped the meat from the bone, now what? Take those bones and put them in the biggest pot you've got with an onion, a couple of carrots and a couple celery stalks. Add some white wine, a lemon and a bay leaf and cover with cold water. Place it on the stove and simmer for several hours. Remove the bones and place back on the stove adding some of the reserved meat and let it reduce by half. Toss in some noodles or add some cream. Make some simple turkey and dumplings with some cut up raw biscuits or thicken and pour over fresh baked biscuits. There are a myriad of possibilities. Tired of turkey? Freeze the broth or soup and take it out in a month for an after Christmas or New Years Day brunch. Get creative and you can add a bit of your own magic.

Mock me will you Tom Turkey?!

Check out our recipe for Simple Turkey and Sherry with Dumplings.

*Note: The amount of tryptophan in a serving of turkey, no matter how large, isn't enough to induce a coma. Sleepiness after a massive Thanksgiving dinner is a product of the amount of carbohydrates and sugar consumed in conjunction with cranberry juice and vodka that induces the coma.

Cranberry-Orange Relish

2007-11-13T12:09:00.000-08:00

This recipe will make even the most adamant anti-cranberry critic think twice! Feel free to play around with it and add different types of fruit and booze -- the more the merrier! In this recipe we use Cointreau, a French orange liqueur. It's fine quality and rich taste add a depth to the dish not usually associated with cranberry sauce.

1 pound fresh cranberries
1 1/2 cup sugar (brown sugar can be used for all or part)
1 cinnamon stick
zest of 1 orange
2 cups white wine
1 cup water
2 cups fresh cherries, pitted
1 cup dried cranberries
1/2 cup Cointreau

Combine cranberries, sugar, cinnamon stick, orange zest, white wine and water in a sauce pan. Cover and bring to a boil. Reduce to a simmer and add cherries and dried cranberries. Leave uncovered and cook until the mixtures thickens and cranberries are soft. Add Cointreau and bring back to a boil. Remove from heat. Depending on your taste a small amount of Cointreau may be added after cooling.

Tip: When the fresh cranberries are first brought to a boil, be sure to cover the sauce pot. Cranberries have chambers inside that make them buoyant (how they are harvested) and bouncy (take one outside and give it a shot!). When cooked steam builds in these chambers and can pop causing splatters and possibly burns.

The Cranberry -- Fruitcake's Little Brother

2007-11-13T06:35:00.000-08:00

It's the time of the year when American's thoughts turn to turkey and dressing, football, and how to silence Uncle Ted's snoring after a belt popping feast to hear the score of the aforementioned football game. One of the often overlooked stars of this time of year is the lowly cranberry. The cranberry has become the Christmas fruitcake of Thanksgiving; doomed to circle endlessly around the table until someone has the decency to retire the bowl to a crowded corner of the dinner table. Mom buys it because she feels she must. It sits on the grocery shelves all year awaiting it's shining moment, only to be shunned and cast aside at the last moment like a geek at the prom.

I personally like cranberry sauce, but then again I like fruitcake and liver too. My whole family enjoys a spoonful of cranberry sauce with the Thanksgiving turkey. It wasn't until I attended Thanksgiving dinner with my in-laws that I realized the disdain that exists for this wonderful little berry. My mother-in-law and I are the only ones at the table that eat it -- and eat it we do! My wife Lynda likes fruit sauces with meats, so why not the cranberry with the turkey? I personally think it's because of that gelled mess that comes out in the shape of the can.

The Cranberry Institute and the Wisconsin Cranberry Board have done a wonderful job of marketing their namesake and getting the word out about the boon to human health this little gem truly is. The cranberry is rich in anti-oxidants and consumed in juice form is as heart healthy as a glass of wine. It has been found to reduce the occurrence of bladder infections and is often enriched with calcium for strong bones. So why is it that most people only consume it with a shot of gin or vodka?

I think it's because most consumers only recognize it in the canned form -- ridges and all. I say buy them fresh and you'll notice a world of difference! Truly good cranberry sauce is as easy to make as apple sauce -- yes you CAN make apple sauce! Additions of citrus, cinnamon, and brandy or Cointreau are always welcome to the party and make for some truly great taste sensations. Don't forget to add plenty of sugar; white is good and brown is better. Try your cranberries with some apples or pears or maybe some mango for an island feel and have some with your fruitcake. Mele Kalikimaka! Throw it all in a pot, cover, and bring it to a boil. Reduce it to a simmer and let it go until it's thick. It's that simple.

Just give it a chance, you'll be happy you did. Check out our recipe and feel free to experiment -- you can even add your gin or vodka if that's what it takes!

Holiday Menu

2007-11-06T11:11:00.000-08:00

The holidays are almost upon us and everyone is ready to enjoy time with family and friends. To help you enjoy this festive time of the year, we have posted our holiday menu. Trust me, you don't want to get stuck in those lines at the grocery store! We have a full line-up of menu items from appetizers to desserts. We have a great ceramic smoker for our turkeys. Each one is moist, incredibly flavorful and takes 2 days to prepare. We can do as much or as little as you need and deliver it to your door. To order just go to our menu page and select the Holiday Menu PDF. You can print it out, make your selections and fax it to us, email your choices or call us directly.

Specials for the Cooler Months

2007-11-05T05:12:00.000-08:00

The new specials are ready. On the order page simply choose the number that corresponds to the special you would like.

The new specials are inspired by the cooler weather and the produce available this time of year. Enjoy!

1. Balsamic Tilapia with Roasted Butternut Squash and Caramelized Onions

2. Roasted Garlic Crusted Pork Loin with Pureed Winter Vegetables

3. Irish Beef Stew with Guiness, Carrots, Potatoes and Onions

4. Chicken Breast Stuffed with Spinach and Roasted Garlic with Parmesan Potatoes

5. Orange-Ginger Glazed Chicken with Sauteed Green Beans, Toasted Walnuts and Cranberries

Peppercorn-rubbed Bison Steaks

2007-10-18T12:31:00.000-07:00

A while back my parents were diagnosed with high blood pressure, like many people, and wanted to change to a healthier diet. When I say a while back, I mean about 15 years ago. There wasn't much variety out there at that time. Mom tried to make tofu -- that didn't go so well. They started eating more vegetarian dishes which is good, but sometimes nothing beats a good steak. 15 years later the culinary world has adopted some wonderful alternatives to beef steak which is high in fat and cholesterol. I introduced them to ostrich, which I will get to at some point, but bison is what I'm talking about today.
Bison is lower in fat, calories, and cholesterol than beef, pork, and chicken. Additionally, bison is higher in iron and Vitamin B-12. The best part is it just tastes good. Season and cook it like a steak. I bet your friends wouldn't know the difference if you didn't tell them. Our friends might, but we're always trying out new things on them so they're always on the lookout! Because bison is so low in fat, it's going to cook much more quickly so don't toss it on the grill and forget it unless you need your shoes resoled. It's best served rare or medium rare so don't walk away to get another beer and get caught up in the game.
Flavors magazine gave our dinner service to one of their lucky readers and featured the dinner in their spring issue. Chateau Ste. Michelle Winery provided the wines and we paired them with the menu accordingly. The family wanted a healthful menu that wouldn't land them in the gym from a night of overindulgence, but had the taste of a decadent meal. From my past experience, I decided to go with bison and settled on the following entree:

Peppercorn-rubbed Bison Steaks with Blueberry Vinaigrette, Wilted Greens and Wild Rice Cake

Peppercorn-rubbed Bison Steaks
1/4 cup mixed peppercorns
1 tsp garlic powder
kosher salt, to taste
6ea, 8 oz New York strip bison steaks
2 Tbsp butter, or more as needed

Preheat oven to 450 degrees. Grind peppercorns in food processor or spice/coffee grinder. Mix with garlic powder and salt. Rub the mixture onto both sides of bison and set aside for 15 to 20 minutes to come to room temperature. Melt butter in saute pan and sear steaks. Finish cooking in oven to desired doneness.

Blueberry Vinaigrette
1 Tbsp butter
1 pt fresh blueberries
1 tsp garlic
2 Tbsp sugar
1/4 cup balsamic vinegar
kosher salt and white pepper, to taste

After rubbing the steaks with the peppercorn mixture, cook the butter, blueberries, garlic, sugar, and balsamic vinegar in a saucepan over medium heat until thick. Season with salt and white pepper and keep warm.

Wild Rice Cake
4 1/2 cups cooked rice, long grain and wild (not instant)
1/3 cup sliced scallions
1/2 cup biscuit mix
3 eggs, lightly beaten
1/2 cup milk
kosher salt and white pepper, to taste
olive oil, as needed

Mix rice, scallions, biscuit mix, eggs, milk, salt and pepper. Set aside. Heat oil in a saute pan (enough to coat the bottom) and spoon the rice cake mixture into the pan to make six pancakes. Cook on each side until golden brown.

Wilted Greens
1 Tbsp butter (or olive oil)
1 large, fresh bunch of greens (such as kale or chard), rinsed and stemmed
kosher salt and white pepper, as needed
1 Tbsp lemon juice

While the bison rests after coming out of the oven, heat butter or olive oil in a pan over medium heat. When the pan is hot, add the greens; season to taste with salt and pepper. Finish with lemon juice. If the greens are on the bitter side, a pinch of sugar will lighten the flavor.

Assembly
Let the bison rest for a few minutes after removing from the oven. Place a rice cake on each plate. Slice the steaks into 1/4" slices and fan around the front of the rice cakes. Place some greens on the plates next to the rice cake and finish the steak with a spoonful or two of the blueberry vinaigrette. Garnish with some chopped parsley and lemon zest if you have it.

It was a nice plate with a nice mix of colors, flavors and textures. We paired it with the 2003 Columbia Valley Merlot to accent the pepper on the bison and complement the hints of berry in the wine. The next time you have a dinner party, give this combination a nod. If you take it easy on the wine, you won't get a hangover from the food or the beverage!

Grand Opening!

2007-10-11T13:52:00.000-07:00

It's been a long process, but the new facility is now open. ADAiRE Chef Services located in Alpharetta, GA celebrated the Grand Opening October 4th. The Castella Room is available for private dining, cocktail receptions, and cooking classes. With hardwood floors, granite counters, travertine floors, Wolf and Subzero appliances, and fireplace Castella is an inviting destination for private gatherings and even intimate dinners for two.

We still offer all of our previous services -- there's just more of us to love! Come by and pay us a visit. Our home is your home.