ADAIRE

Cooking Class Schedule 1st Quarter 2011

2011-01-05T16:17:00.000-08:00

We made it through the party season and now it's time to get back to normal in 2011. The schedule for our cooking classes in the first quarter follows. It's all about fun, good food, and wine. There's even a class with a focus on beer! Cheers and Bon Appetit!

All classes are $35 per person. Ask us how to get 2 for 1! Classes start at 7pm with complimentary wine, cheese, and networking before class begins.

Jan. 13 – Foods of Alsace France: Alsace is located on the border with Germany and is famous for its use of Riesling wine in cooking. From Choucroute Garnie to Escargot to Spaetzle we’ll take you on a culinary journey fusing French and German cuisines.

Jan. 20 – Culinary Traditions of Provence: Provence is one region of France that has more culinary than wine traditions. Heavily influenced by the Mediterranean’s bountiful supply of seafood and beautiful weather, we’ll explore the region where Bouillabaise, Soupe de Pistou, Ratatouille, and Aioli reign supreme. Tomatoes, garlic, and olive oils are staples in Provence.

Jan. 27 – Foods and Wines of Lombardy Italy: Located in northern Italy, Lombardy is farther away from the Mediterranean and relies more heavily on meats than seafood. We will explore Risotto Milanese, Osso Bucco, and Mostarda di Frutta (mustard made with fruit that goes well with many types of meats).

Feb. 3 – Food and Wines of the Tuscan Region: Home to the “Super Tuscans” such as Brunello di Montalcino and the popular Chianti wines, Tuscan cuisine is bold and flavorful. Here we’ll delve into Panzanella, Classic Tomato Sauce and variations, and Valigette (stuffed roulade of beef).

Feb. 10 – Valentine’s Dinner: How to prepare a dinner that’ll knock your sweetie over! They’ll love the food and you’ll love the reward. Oysters with Arugula and Cream, Lamb Chops with Asparagus in Prosciutto, and Strawberries with a Pernod Zabaglione.

Feb. 17 – Southern food at its finest: From signature collard greens to grits and shrimp to the best fried chicken you’ve ever tasted, our chefs will teach you how to cook food guaranteed to make you wanna smack your Momma!

Feb. 24 – Cast Iron Cooking: What’s my favorite pan to cook with? Without a doubt a perfectly seasoned cast iron pan is the way to go. We’ll teach you how to season and care for your cast iron pan and cook up delightful dishes such as Southern Cornbread, Chicken Fried Steak with Pan Gravy, and Caramelized Apples.

March 3 – The Stinking Rose: Cooking with Garlic: Besides being good for your heart, garlic is one of the most revered cooking ingredients in our long culinary history. We’ll teach you simple applications such as Caesar Dressing, Garlic Bruschetta and more complex dishes such as Veal alla Diavola.

March 10 – Traditions of Chilean Food and Wine: Some of the finest wines are now being produced in Chile. We’ll pair the wines with traditional dishes of Chile that date back hundreds of years from Camarones En Salsa Chilena (Shrimp in a Spicy Sauce), Pollo Arvejado (Galician Chicken), and an Andean Winter Fruit Tart.

March 17 – The Foods and Beers of Ireland: You may not believe it, but there is some great food on the Emerald Isle. Celebrate St. Patrick’s Day with us and sample Irish Stew with Guinness, Corned Beef and Cabbage with Harp, and Bailey’s Irish Cream Chocolate Mousse.

March 24 – Tenderloin of Beef: Ever notice when you buy a filet mignon at the grocery store it’s never as good as what you get in a restaurant. We’ll show you how to create the steak of your dreams from a whole tenderloin, several wonderful dishes including the old standby Beef Wellington, what to do with the scraps, and suggested wine pairings.

March 31 – Hot Food and Cool Ingredients: Spicy food is popular the world over. From Jambalaya in Louisiana to authentic salsa and guacamole to a spicy Thai chicken soup. We’ll take you on a culinary journey through the world of spicy foods and the best elixirs and foods to extinguish the fire.

Thanksgiving. Order From Us and Save Your Sanity!

2010-10-25T16:05:00.000-07:00

Halloween is almost here and Thanksgiving is just around the corner. Where has this year gone? The older I get the faster the years go by! I know in our house when we host Thanksgiving we have a house full! What better way to enjoy time with friends and family than to have a refrigerator full of food that you just have to pop in the oven? Sure, you could go to a grocery store and get something that was prepared in a factory and loaded with salt, but I've tasted their selections and let me tell you - they're no great shakes!

We feature dishes prepared the day before delivery. Our turkey's are slow smoked or slow roasted in our kitchen and you'll not find a juicier bird anywhere in town! If you're interested in a change of pace try the smoked prime rib! A little turkey, a little beef... If you need to feed the masses for the week, we feature grilled salmon, cranberry roasted pork, and even lasagna.

Side dishes feature a mouthwatering array from traditional whipped potatoes, crab and corn pudding, and the old standbys - cornbread dressing, green bean casserole, and a cornucopia of other splendiferous dishes!

Finish up with our pumpkin strudel or chocolate bread pudding spiked with brandy or the smoothest, most unique pieces of fudge you'll ever place in your mouth!

You can even have us a deliver a selection of hot and cold appetizers for the evening your guests arrive. We've got all your bases covered! Eliminate the stress and have a restaurant quality spread delivered directly to your door. We'll even put it in your frig!

Our food will make you wanna slap your momma! But I wouldn't suggest it...

Call today! (678)445-6275

Fall Leaves and Fried Chicken: A Match Made in Heaven!

2010-10-21T18:11:00.000-07:00

The heat has finally broken and fall is in the air. Soon the leaves will start to turn and sightseers will head to the north Georgia mountains. While it is beautiful in the mountains, what better place to catch picturesque views than at Lake Lanier? With 46 parks there are plenty of locations to choose from. Here is a link to the list of parks and the features of each: http://www.lakelanier.com/parks/

32 of the parks have picnic areas. What better way to spend a beautiful fall day than loading up the kids and taking a picnic to the lake? You get to enjoy the views, the kids run off some energy, and you all get to enjoy a meal in a serene setting. There are also 19 parks with playgrounds for the kids. If you have a boat there are 40 parks with boat ramps.

Speaking of picnics, one of the classic dishes for taking on a picnic is fried chicken. Yes you could grab a bucket of chicken from your favorite fast food joint, but for a truly special taste sensation here is a recipe for the best fried chicken you will ever place in your mouth! It takes 2 days but it truly is excellent.

Ingredients:

1 fryer chicken, cut into pieces, approximately 3 lb.
1 quart water
1/2 cup salt
1/4 cup honey
2 cups buttermilk
2 cups vegetable shortening
3 cups Bisquick
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
salt and pepper, to taste

Method:
Place chicken in a large ziplock bag. Dissolve salt and honey in water and pour over chicken. Seal the bag and place in a sturdy container. Store in the refrigerator for an hour. Drain the chicken and discard the brine. Place the chicken in another ziplock bag and coat with the buttermilk. Place in the refrigerator overnight up to 12 hours.

Heat vegetable shortening to 350 in a heavy dutch oven or cast iron skillet.A heavy pan will hold the heat much better.

Mix the Bisquick, paprika, garlic and onion powder, cayenne, and salt and pepper and place in a clean, dry ziplock. Drain the chicken in a colander and coat with the dry mixture. Place the chicken in the pan with plenty of room between each piece. Over crowding will result in the chicken steaming and not forming a crust. When the chicken is golden brown on one side, turn the chicken and continue cooking until golden brown. The juices should run clear. Remove the chicken and place on a cooling rack over newspaper. Continue until all chicken is cooked.

This recipe takes two days, but most of the time is spent marinating in buttermilk. Give it a try! The brine gives the chicken a nice seasoning and insures it is moist and juicy. The buttermilk gives it a nice tangy flavor and the Bisquick is the base for a crispy crust.

So pack up the kids and the chicken and head to Lake Lanier! Or call us and we'll do it for you!

ADAiRE Chef Services, (678)445-6275

Life's a picnic at Georgia's Lake Lanier Islands

2010-10-06T05:16:00.000-07:00

Fall is in full swing at Lake Lanier Islands. Brisk breezes and beautiful foliage provide the perfect backdrop for a picnic. Speaking of picnic, the folks at locally-owned ADAiRE Personal Chefs have got you covered. Sink your teeth into ADAiRE’s mouthwatering muffuletta sandwiches or choose from a variety of themed picnic packages including: the French Quarter, The Italian, The American or The Californian baskets. All prepared meals serve up to 6 guests and include disposable plates, cups, utensils, napkins and condiments. Make a day of it at Lake Lanier Marinas and get free delivery! Prices start at just $15 per person plus the cost of the basket.

Polish off your day with a spooktacular evening at Lake Lanier’s Haunted Night of Lights happening now through October 31, 2010. This special Halloween event includes a plethora of bootastic activities including a Haunted Maze, Fun House and spooky light displays that will bring a smile to all the ghouls and boys in your brood.

To learn more about this event or other happenings at Lake Lanier click here

Striper fishing: how to cook your catch of the day

2010-09-23T14:43:00.000-07:00

by Matthew Phillips, Chef Adaire Catering

The crisp fall weather has finally made it's way to the peach state and along with cooler temperatures striper fishing season has arrived at Lake Lanier. "The last two days have been exceptional on leadcore and downline bluebacks," says angling aficionado Shane Watson. The fish started jumping as early as September 16th at the freshwater lake, just begging to be caught and turned into dinner, according to Watson.

Speaking of dinner, this is the perfect time to take advantage of the last of the garden tomatoes and cucumber growing season. Compliment your freshly-caught striper with this recipe for a cool salsa along with directions on how to perfectly grill your catch of the day.

Grilled Striper with Gazpacho Salsa
Serves 4

2 ea fresh, garden tomatoes, diced
1 ea fresh, garden cucumbers, diced
1 ea ear of grilled corn, kernels removed
1 ea jalapeno, seeded and diced
1 clove garlic, minced
1 bunch, cilantro, chopped
1/4 cup Extra Virgin Olive Oil
1/4 tsp ground cumin
1/2 tsp chili powder
salt and white pepper, to taste

4 ea striper fillet, skin on
2 Tbsp olive oil
salt and pepper, to taste

Extra cilantro sprigs
1 ea lemon, cut into wedges

Directions: Combine the first nine ingredients in a mixing bowl. Season to taste with salt and pepper. Set aside for at least an hour unrefrigerated to allow the flavors to blend.

Get your coals going in your grill. We prefer hardwood lump charcoal to briquettes. The flavor is better and there is no filler or lighter fluid to burn off. It also burns at a high temperature and takes less time to be ready to grill. It will, however, burn faster so you may need more depending on how much you have to grill. In the meantime lightly coat the striper with olive oil and season with salt and pepper. When the grill is very hot, place the striper on the cleaned grate skin side down. When the skin is crispy, gently turn the fish to finish cooking and close the lid. When fish is just cooked through, place the gazpacho salsa on a platter and top with the fish skin side up. If desired garnish with fresh cilantro sprigs and lemon wedges.

The salsa can be made up to 2 days ahead of time and taken on site. The longer it has to allow the flavors to blend, the better it will be. This goes very well with rice pilaf or just a simple, crispy French baguette and a chilled Pinot Grigio or Sauvignon Blanc.

Bon voyage, bon appetit, and enjoy your striper!

Lake Lanier provides a recipe for living

2010-09-14T14:46:00.000-07:00

by Matthew Phillips, Chef Adaire Catering

Seven years ago we traded one Georgia lake for another. Our prior address, Allatoona was a smaller and more placid lake when compared to our current residence at Lake Lanier. Prior to relocating, rumors had circulated that Lanier was chocked-full of activities but we had no idea until we relocated to the massive haven ourselves!

Lake Lanier encompasses more than 39,000 acres and 692 miles of coastline. That's quite a lake by any standards - unless of course you live around The Great Lakes. Over 7.5 million people visit the lake each year, a sign that it has it a lot to offer. Lake Lanier rivals other attractions with it's numerous activities including: resort properties, marinas, tennis courts, special events, cabin rentals and more!

Perhaps one of the main attractions for sportsman throughout the Southeast are the fishing competitions. Many types of fish may be caught in the lake, but the one species that garners the most attention is the striped bass.

These hearty fish can reach a calculated maximum length of 6 1/2 feet with a possible maximum weight of 125 pounds. That's one heck of a fish and far to big to fit in the proverbial frying pan! The largest recorded (caught) bass weighed in at a whopping 78.5 pounds with the the record on Lake Lanier at an impressive 63 pounds. Striped bass tend to move between fresh and salt water which contributes greatly to their size.

Lake Lanier hosts numerous fishing tournaments with many centered around striped bass. As a chef, I have cooked striped bass and find the flesh to be tender, white, and mildly sweet with a relatively high fat content. This blend of flavor and consistency makes it conducive to many methods of cooking.

Today, I want to focus on a method of cooking called, sauteing. Sauteing is cooking over relatively high heat with a relatively small amount of fat. Saute literally means "to jump" in French. Here is one of my favorite recipes for cooking and preparing your bass.

Striped Bass with Tomato, Fennel, and Pernod
serves 4

Salt and white pepper, to taste
4 ea 6-8 oz fillets Striped Bass, skin on
2 Tbsp olive oil
2 cloves garlic, whole, crushed
1 cup fennel, sliced
2/3 cup leek, sliced
3 ea Roma tomatoes, large dice
1/2 cup Pernod
1 cup clam juice
2 Tbsp butter
1 bunch fresh basil
1 lemon, cut in wedges

Directions: Pat fish dry with a paper towel and gently scrape skin side with back of knife to remove any excess moisture. Sprinkle skin liberally with salt and set aside for 30 minutes to an hour. Scrape salt from the skin with the back of your knife. This will give you a crispy skin which is one of the best parts. Heat oil over medium high heat in a heavy gauge saute pan for even heat distribution. Season flesh side of fillets with salt and white pepper. When oil is hot and shimmering, place fish in pan skin side down and shake pan once or twice after adding each fillet to prevent sticking. Leave fish alone for several minutes to allow the skin to crisp. When the skin is crispy, turn the fish over in the pan to the flesh side and cook until golden and just done. Remove from pan and hold in a warm oven, but do not cover completely. This will ensure the skin remains crispy. Add olive oil if necessary and increase the heat to high. Add the garlic and saute briefly until you can smell it. Add the fennel and leek and saute for a minute. Add the Roma tomatoes and saute briefly. Remove pan from heat and add the Pernod. Return to heat and add the clam juice. Reduce the liquid by half. Swirl in the butter until it has completely melted and incorporated. I prefer to remove the cloves of garlic, but you may leave them in if you prefer. Place the vegetable mixture on a plate and top with the fish, skin side up. Garnish with chiffonade of (very thinly sliced) fresh basil and lemon wedges.

This dish is excellent with risotto or Angel Hair pasta tossed with butter and a bit of pesto and a very nice, chilled Pinot Grigio.

Bon Appetit and enjoy your striper!

Team Building in the Kitchen

2010-08-31T14:40:00.000-07:00

A great deal of interest over the past few years has been given to team building. In this troubled economy it is more important than ever. The work force at companies has been greatly decreased making efficiency of the utmost importance. Companies are pinching every penny and trying to get the most out of every cent. Some offices send their employees on obstacle courses, climbing ropes, and pelting each other with paintballs. Perhaps dinner and a bottle of wine, might be more conducive to building positive employee relationships.

Cooking is one of the finest methods for team building. In the 1800's Auguste Escoffier, the Father of Modern Cuisine, instituted the brigade system. It served to eliminate the chaos that could result when workers did not have clear cut responsibilities. This system, in one form or another, is still used today. Each member of the team has a job to do and each builds on the preceding until the final products are deemed acceptable by the chef. If one member of the team fails in his responsibility, the entire project can go down in flames – literally.

We have seen coworkers who barely spoke on arrival learn everything about each other from childhood memories to favorite colors and of course favorite foods. Employees are teamed up and given various recipes and a limited amount of time to complete the menu. Another method is the "mystery box". Teams are given ingredients with NO recipes and told to make a dish or two. That is QUITE entertaining! You really find out who can and can't cook. We've seen some quite imaginative and tasty dishes - and some that weren't...

One of our most popular menus is Blue Cheese Chopped Salad, Balsamic Chicken with Tomatoes and Wild Mushrooms, Meatballs in a Burgundy Brown Sauce, Baked Asparagus Parmesan, Potatoes Romanoff, and Tiramisu - challenging enough, but not so difficult that it intimidates.

Everyone has a good time and good food, the group becomes a more cohesive unit, and for once we're the ones watching people cook!

Food & Wine Pairing

2010-08-25T14:21:00.000-07:00

A client approached us recently about a very unique opportunity. He and his wife had traveled to Sonoma Valley and made friends with the owner of Amphora a boutique winery. They wanted to have a wine dinner in their home to be attended by many of their friends from college. The winery sells futures on the wines they produce so when the wines are ready they ship directly to the purchaser. To prepare for the dinner the owner sent us a case of the wines to sample. I KNOW, right? To food people such as ourselves, this was like Christmas in March!

The case included a Cabernet, Syrah, Petite Syrah, Merlot, and 3 Zinfandels (NOT White Zinfandel mind you). To get ready we spent 2 weekends sampling these wonderful bottles with everything from cheeses, to cured and grilled meats, to olives, and sweets. Those were 2 VERY enjoyable weekends!

With our yellow pads in hand, we set about the "unenviable task" of trying all of these wines with the different foods. You can obviously see why we split them up into two separate weekends. We recorded all of the different flavor profiles and how they interacted with the different foods we had chosen. Some meshed perfectly while others had a metallic twang that was less than pleasant. You can taste a wine by itself, but when paired with different foods a totally different flavor profile emerges.

We chose those that had a synergistic effect. Here is the menu we developed with wine pairings:

Appetizer:
Amphora Cabernet Sauvignon - Tuna Tartar with Smoked Oyster Quenelle and Truffle Oil
Amphora Syrah - Beef Carpaccio with Devilish Quail Egg and Blue Cheese Stuffed Olives
Amphora Merlot - Goose Liver Pate' and Blue Castello Terrine with Leek and a Cranberry Cream

Entree:
Amphora Zinfandel, Mounts Vineyard - Grilled Fan of New York Strip with Blue Castello Cream and Blackberry Barbecued Quail served with Haricot Verts and Risolee' Potatoes
Amphora Petite Syrah - Dry Aged Barrel Cut Filet of Beef with a Smoky Kalamata Demi-Glace served with Asparagus en Croute and Roasted Garlic Leek Risotto
Amphora Syrah - Grilled Veal Chop with Hudson Valley Camembert Cream served with Sun-Dried Tomato Caponata Relish and Gnocchi with Truffle Essence

Dessert:
Amphora Zinfandel, La Loma Block - Poached Pears with Raspberry Mousse and Double Chocolate Ganache
Amphora Zinfandel, Dry Creek Valley - Dark Chocolate Mousse with Macerated Berries and Sugar Dusted Sweet Potato Dipping Chips
Amphora Merlot - Trio of Housemade Truffles with Kirsch Creme Anglaise (Triple Chocolate with Blackberry Dust, Dark Chocolate Thai Chili, and White Chocolate with Raspberry Dust)

It was such "hard work" tasting all of the wine and food, but it's what we do! We took one for the team... The hard work paid off. Rick, the owner, loved the menu. The food was a hit and Rick came away with a black book full of futures sold.

If you have a weekend (or two) to devote to indulgence I highly recommend you give your wine tasting and menu planning skills a shot... or call us and we'll take care of everything for you!

Salut and Bon Appetit!

The Rise of Celiac Disease

2010-08-11T13:10:00.000-07:00

Celiac disease is an inherited, autoimmune disease in which the lining of the small intestine is damaged from eating gluten and other proteins found in wheat, barley, rye, and possibly oats. Gastrointestinal symptoms include : abdominal pain, abdominal swelling, bloating, indigestion, nausea and vomiting, and a host of other symptoms. Other symptoms include: Anemia, bone and joint pain, bruising easily, depression, fatigue, hair loss,and the list goes on. This truly is a debilitating condition that seems to truly be on the rise. The condition is four times more common than it was 50 years ago, and only 5% of the people affected know they have it. It's estimated that 1% of the population suffers from celiac disease.

Where is the increase in this and other food allergies coming from? The Mayo Clinic did a study of blood samples from soldiers in the 1950's compared to those of soldiers taken today. They expected to find a comparable rate, but were surprised to find that it was extremely rare. The assumption is that something changed in the grain supply starting in the 1950's. I'm certainly not a scientist, but I do have an extensive background in chemistry and biology in addition to my culinary education. In the 1950's two scientists, Crick and Watson, discovered the structure of DNA molecules. I won't get into it to deeply, but suffice it to say these discoveries made genetic engineering possible.

When I was a kid, no one I knew had a food allergy but me. I was and still am allergic to milk. It's not life threatening and I can enjoy the occasional scoop of ice cream, but consume too much and it's not good. Does strange things to my metabolism among other things. Milk allergy is very common, relatively speaking, and is not a new phenomenon and is usually outgrown. So why today is there an epi pen behind every classroom door? Why is celiac disease seeing such an increase? I am by no means an alarmist. Genetic engineering has done wonders to increase the food supply especially to feed the starving in third world nations. It is one of those things, however, that makes you go Hmmm... Another possible factor sited could be environmental changes. This is all above my pay grade so I won't speculate further. On to the culinary options for celiac patients.

One excellent company for gluten free products is Bob's Red Mill http://www.bobsredmill.com/ I've worked with their products and heard good things about them from other chefs as well as celiacs.

We have been working with an addiction recovery firm for three years now. Part of thee program is a detox diet that eliminates anything from the diet that could cause an allergic reaction. In addition to providing gluten free meals, the diet eliminates beef, soy, corn, dairy, citrus, eggs, and sugar. As you would expect, this can be quite challenging for a chef! Two of the biggest thickening agents in a chef's arsenal are eliminated: flour and cornstarch. In the process of developing a menu, we stumbled upon quite a unique alternative in potato flakes. Yes, instant mashed potatoes! We're an upscale chef service using Classical French culinary techniques so this was a bit hard to swallow so to speak, but unique solutions were called for. One of the more popular dishes we prepare for them is a Country French Chicken dish. In the original dish, the chicken breast is dusted with flour and sauteed. The flour provides the thickening agent for the sauce. The dish thickens as it cooks and the stock reduces. In the dish for the special diet we actually thicken it by adding the potatoes at the end. To insure you don't wind up with chicken and mashed potatoes, add the potato flakes a bit at a time until the desired thickness is achieved. It's not Classical French, but definitely gets the job done! Another dish that we do that would normally require a gluten product for a binder is turkey meatballs. Normally breadcrumbs, cracker crumbs, or a similar binding agent would be necessary. Once again the potato flakes come to the rescue. The potato flakes not only help to bind the meatballs together, but also lend some extra flavor and nutrition.

We have a good friend, Alison Chapman, that is a chef and she also has celiac disease. We have learned a lot about substitutions from her. She contributed the following recipe for fajitas.

Chicken or Beef Fajitas

Servings:4

1 Tbsp chili powder
1 tsp salt
1/2 tsp cumin, ground
1/2 tsp onion powder
1/4 tsp garlic powder
1 Tbsp cornstarch
1/4 cup water
3 Tbsp olive oil
1 pound chicken breast, boneless, skinless, 2 whole chicken breasts OR ...
1 pound skirt steak, sliced
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 large onion, sliced
1 Tbsp olive oil
1 Tbsp butter
1 Tbsp sour cream
2 avocados
1 seasoning mix, no salt, for guacamole
1 Roma tomato
2 cups Cheddar cheese
6 flour tortillas, Teff Wraps (may be purchased here: http://www.glutenfree.com/index.cfm/manufacturer/La-Tortilla-Factory/952019-___-Ivory-Teff-Wraps.html)
2 limes
Romaine lettuce

Directions -
Chicken and skirt steak:
Combine chili powder, salt, cumin, onion powder, garlic powder, cornstarch, water and (3 tablespoons) olive oil in a bowl. (Double amounts when making both chicken and beef fajitas.) Cut chicken into strips and stir in mixture to coat. Cut skirt steak into strips and stir in mixture to coat in a separate bowl. Let marinate for approximately an hour. To cook, heat a pan to medium-high. Lay chicken strips in pan and saute, careful not to overcrowd the pan. Turn and saute, then place in warm oven while preparing the skirt steak. Cook skirt steak in same pan as chicken, in the same
manner.

Peppers and onions:
Seed and slice peppers into julienne strips. Cut onion into julienne strips. Melt 1 tablespoon of butter and 1 tablespoon olive oil in pan set on medium heat. Saute until slightly golden.

Guacamole:
Cut avocados in half, remove pit and scoop avocado into a bowl. Add seasoning mix and the juice of the lime. Cover tightly with plastic wrap to keep air off mixture.

Dice tomatoes. Clean and shred Romaine lettuce. Heat teff tortillas in oven or microwave before serving. Serve tortillas with cheddar cheese and sour cream.

Eating gluten free doesn't have to mean eating flavor free. It just takes some research and creativity!

Concierge Services Filling a Need

2010-08-11T11:45:00.000-07:00

Concierge (N): a French caretaker of apartments or a hotel; lives on the premises and oversees people entering and leaving and handles mail and acts as janitor or porter. You've probably seen a movie that took place in a hotel and featured a doting concierge or doorman in the soldier type uniform, handled the luggage and made recommendations for where to dine.

Well just like chefs, who long ago were little more than indentured servants to royalty, the concierge has come a long way. Today the concierge has become an industry unto itself and considering the pace of life today along with the state of the economy, have never been more important. It's not just necessary to locate the desired service in the least amount of time, but making the right decision on WHICH service to utilize that will yield the desired results. This is what sets apart the mediocre service from the truly exceptional.

To the concierge service, contacts are everything. They live and die by the network of businesses with which they interact and recommend. One misstep or poor recommendation can mar the reputation and spread throughout the community they serve. Remember a person who appreciates your service may tell one or two in their network about your service, but a serious error can result in the client telling 10 or 20 about the poor service they received. One of our clients lives in a community that utilized the services of a particular concierge. We started interacting with their representative about 10 years ago. At that time he was working with approximately 10 households in this very exclusive community and his company's name was spreading fast. Ten years later we are still working with the residents, but his service was dismissed after one misstep. It started with one household and in short order he became persona non grata along with his company. Literally here today, gone tomorrow.

The services delivered can vary from procuring tickets to area attractions, to floral arrangements, auto detailing, limousine service and travel arrangements, event planning, to (my favorite) chef service and catering and many more. Their service is invaluable not only to the people who engage their service but to the companies they choose to utilize.

In the world of the Professional Concierge, it truly is "Who you know..."

Sometimes Less is More

2010-08-05T14:16:00.000-07:00

In the 11 years we've been in business, we've noticed a curious phenomenon. It seems sometimes people tell us what they think WE want to hear. Because many of the menus we do for clients (whether it is home meal delivery, private dining in our clients' homes or at the Castella Room, or catered events) are customized to suit our clients' palates, we often use an in depth food questionnaire. This tells us what our clients like and don't like. Sometimes we will submit a menu that, based on the questionnaire, is a little more on the adventurous side only to have to simplify it. I'm not sure if it's the rise of television shows about food, but it seems people don't want to appear to have simple tastes. If you want meatloaf and mashed potatoes instead of grilled ostrich with a blood orange hollandaise and passion fruit salsa we're more than happy to accommodate you. We've certainly made our share of meatloaf in 11 years! We even did a rehearsal dinner for someone that wanted meatloaf, green beans, and mashed potatoes. They even prefaced asking us to do the job by saying, "I don't know if you would want to do this but...".

Everyone has a unique sense of taste. It's what makes you you. Chefs on television have done the industry a real disservice, in my opinion, by pitching a fit and acting condescending when asked to accommodate someone with more simple tastes. So often I see chefs say it is their job to educate people on what they should be eating. I feel chefs are in business to satisfy their clients not educate them (unless of course they're asked to). Parents should educate their children about what they should eat. Chefs shouldn't treat their patrons as children. If someone reaches adulthood and knows what they like, who am I to force feed them softshell crab for instance (which in my earlier days as a chef I did). Our friend ate it, but I'm sure she hasn't eaten it since. It made a big impression on me because some 13 years later I still feel bad about it! We once did a dinner for a couple that had quite different food preferences. She was from the Midwest and preferred only beef, chicken, corn, potatoes, and onions. He would eat anything and was quite adventurous at the dinner table. We didn't try to force her to eat foie gras and truffles. We worked out a menu that made them both happy. As a chef, I feel that's what I'm here to do - make people happy.

So whether you like foie gras, sweetbreads, and truffles or chicken fingers and fries, stand your ground and eat what makes you happy because Sometimes Less is More.

New Specials

2010-08-05T14:01:00.000-07:00

1. Artichoke and Goat Cheese Stuffed Chicken

2. Alfredo Glazed Shrimp - Broiled shrimp with a topping of Parmesan and green onion

3. Salisbury Steak - Lean beef patty in a rich red wine mushroom brown sauce

4. Broccoli Polonaise - Broccoli florets topped with brown butter, diced eggs and bread crumbs

5. German Potato Salad - Warm potato salad with a bacon onion vinaigrette

Keep Your Nose Out of Our Buns!

2010-06-10T13:22:00.000-07:00

Recently a billboard was put up on I-75 south of Turner Field, the home of the Atlanta Braves. The billboard depicted a pack of hot dogs as a pack of cigarettes complete with a cancer warning label. The billboard was commissioned by the Cancer Project which is a non-profit consortium of doctors, nutritionists, and researchers who believe processed meats are carcinogens and should come with a warning label like cigarettes.

“Like cigarettes, hot dogs should come with a warning label that helps baseball fans and other consumers understand the health risk,” Cancer Project dietitian Joseph Gonzales said in a statement.

The group wants warning labels put on hot dog stands at Turner Field.

Many hot dogs contain nitrates and nitrites. These products will actually tell you on the label. Nitrates are basically non-toxic and occur naturally in nature. When ingested the nitrates are converted to nitrites which in high enough doses can be toxic, mostly in infants. If parents are feeding infants hot dogs I think there are bigger problems to deal with. Infants are generally classified as 3 months to 12 months.

In healthy adults the nitrites are eliminated. The amount one would have to ingest to actually cause a health risk is far beyond what a hot dog or two would amount to. The FDA has set limits on the amount that is allowed in foods such as smoked salmon or hot dogs. The limit by the FDA has been set at 200 PARTS PER MILLION. These chemicals don't build up in the body. They are eliminated as part of natural digestion, so it's not like a hot dog consumed at the ball park when you are 5 is going to cause you to die of cancer 70 years later!

There is no scientific study that shows a definite link between nitrites and cancer. This statement from Argonne National Laboratory is quite telling: "While these compounds are carcinogenic in test animals, evidence is inconclusive regarding their potential to cause cancer (such as stomach cancer) in humans." My question and one that I'm sure any inquisitive consumer would want to know about these studies is... How many nitrites were pumped into these test animals? Surely it wasn't a hot dog or two over a period of weeks!

Another very relevant question is, exactly who is the Cancer Project and what do they stand for? Everyone has an angle and everyone is looking for something. It turns out the Cancer Project is a vegan advocacy group as reported by the LA Times:

"Described by the Los Angeles Times (LAT) as a vegan advocacy group, Cancer Project, wants food companies like Oscar Mayer and Hebrew National, big names in the hot dog world, to put labels on their hot dogs warning that eating this product and other processed meats "increases the risk of cancer".".

Furthermore, Cancer Project states: "62 per cent of Americans eat some kind of processed pork, says Cancer Project, adding that in 2006, 1.5 billion pounds of hot dogs were consumed in the US, at an average of 32 pounds a year per person."

I don't know about you, but I certainly don't eat 32 pounds of hot dogs per year! I didn't eat that many hot dogs when I was in college -- you know the bright pink ones that you could pick up for a buck a pack at the neighborhood quick stop?

The bottom line is this: Eat everything in moderation and don't have a knee jerk reaction to anything you read -- including this I guess! The ultimate goal of a vegan advocacy group such as the Cancer Project, is to hide behind a legitimate and frightening sounding title to advance their own agenda. In this case it is to eliminate meat products from the American diet. It took four articles before I found out what the Cancer Project is all about. I remember reading an article when I was a kid that said scientists believed that saliva caused cancer. I was afraid to swallow my own spit for a year! Needless to say that was false...

If you are worried about these additives, there are certainly alternative hot dogs that are perfectly good and don't contain nitrites. Give bison dogs a shot! Maverick Ranch makes a very good product that is completely organic and lower in fat than most products on the market. The fat, by the way, is what many physicians believe actually leads to various cancers.

Enjoy the occasional hot dog and enjoy life!

Salt: Not the Crusty Villian the Government Would Have You Believe

2010-06-04T11:18:00.000-07:00

Salt has been in the news quite a bit lately. Under attack as the super villain of the 21st Century, sodium is actually a very necessary component of the carbon based life form's diet. Muscles are powered by a mechanism known as the Sodium-Potassium Pump. For muscles to do their job, sodium (Na) and potassium (K) move back and forth through a membrane in the muscles. It is this movement that powers the muscles and allows for movement. Have you ever gotten cramps and had someone tell you to eat bananas? Bananas are a rich source of K (potassium). When your body doesn't have enough K, the pump breaks down and your muscles cramp up. The same is true for Na (sodium). I was listening to Sports Talk radio a while back and they were talking about football teams drinking pickle juice. Aside from being quite tasty in a Pickletini or straight up for that matter (my wife says I'm going to turn into a pickle), pickle juice contains a high concentration of Na. As athletes work, they lose high amounts of Na as they sweat. By drinking pickle juice (or taking salt tablets) they are loading up on Na just before engaging in strenuous activity. If not for this practice, cramps will often result because of a deficit of Na and a breakdown of the Na-K Pump. The ions can't move back and forth through the membrane so the muscle stops working.
In a 2006 letter of the Harvard Heart Letter, it states that the benefits of cutting back on Sodium (Na) for the general population are not so cut and dried.
"...there really isn't a one-size-fits-all recommendation for daily sodium intake. If you are under age 50, your blood pressure is in a healthy range, and your health is good, you probably have little reason to worry about salt intake. A lower-sodium diet is good for people who are older, who are of African American descent, or who have high blood pressure or diabetes. These folks should limit their sodium intake to no more than 2,300–2,400 mg a day. People with heart failure or kidney disease are advised to keep their sodium intake under 2,000 mg a day."

Another older report from the Journal of Experimental Physiology centered on a study on pigs. They supplemented the diets of these pigs with salt and monitored the output of Na excreted in the pigs' urine. As the supplements increased, the level of Na in the urine increased. As the the amount of supplement decreased the level of Na decreased while the level of K (potassium) remained the same.

SO! What does all of this scientific gibberish mean? It means that the body needs salt. It also means that if you are a healthy human with properly functioning kidneys, the amount of salt you consume is not of major concern. If you are in one of the key demographics that is sensitive to Na, people who are older, who are of African American descent, have high blood pressure or diabetes, or with heart failure or kidney disease, you should drastically reduce your intake of sodium. For the vast majority of the population, the human body will regulate the levels of Na to maintain safe levels through elimination by the kidneys and other means, also known as homeostasis. (def. N.:The ability or tendency of an organism or cell to maintain internal equilibrium by adjusting its physiological processes.)

So in short, listen to your body. Listen to your doctor. Ignore the bureaucrats. The government's desire to paint the entire population with a 'one size fits all' decree is simply misplaced and over reaching. Your body will tell you when you have had too much salt. Ever had a can of Dinty Moore Beef Stew for dinner (Note: I haven't touched it since I was a kid. Don't want to damage my rep as a chef!)? Find yourself downing glass after glass of water which undoubtedly leads to trip after trip to the bathroom in the middle of the night? This is your body eliminating excess salt to prevent the hypertension and high blood pressure the government assumes every American is saddled with. Likewise have you ever had the urge to latch onto a salt lick and not let go until your tongue looks like a piece of Jack Link's Beef Jerky? That's your body telling you, you don't have enough sodium in your body.
Listen to your body. Listen to your doctor. Tell the bureaucrats to keep their noses out of your dining room!

Corned Beef and Cabbage

2010-03-16T10:09:00.000-07:00

In honor of St. Patrick's Day here is a recipe for Corned Beef and Cabbage. It takes a while, but it's worth it!

Ingredients

* 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
* 1 tablespoon coarsely ground black pepper
* 1 teaspoon ground allspice
* 2 bay leaves
* 2 teaspoons kosher salt
* 1/2 pound diced carrots, approximately 4 small
* 1/2 pound diced onions, approximately 2 small
* 1 pound potatoes, peeled and chopped, approximately 3 medium
* 1/4 pound diced celery, approximately 2 stalks
* 1 small head cabbage, chopped, approximately 2 pounds

Directions

*Cook's note: Brisket should be prepared through the brining stage, but not cooked.

Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.

After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.

Corned Beef:

* 2 quarts water
* 1 cup kosher salt
* 1/2 cup brown sugar
* 2 tablespoons saltpeter
* 1 cinnamon stick, broken into several pieces
* 1 teaspoon mustard seeds
* 1 teaspoon black peppercorns
* 8 whole cloves
* 8 whole allspice berries
* 12 whole juniper berries
* 2 bay leaves, crumbled
* 1/2 teaspoon ground ginger
* 2 pounds ice
* 1 (4 to 5 pound) beef brisket, trimmed
* 1 small onion, quartered
* 1 large carrot, coarsely chopped
* 1 stalk celery, coarsely chopped

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Yield: 6 to 8 servings

Prep Time: 20 minutes

Cook Time: approximately 3 hours

New Section of the Blog!

2010-02-28T11:04:00.000-08:00

Hopefully I won't have too many tales told about me. A new section of the blog is starting. A Mother's Perspective will be memories related to food from years of raising 3 kids. One of whom is now a chef. We hope you enjoy and come back often!

Fun with Fruitcake!

2010-02-10T15:58:00.000-08:00

I know Christmas has passed, but this is just funny! Don't get me wrong, I'm one of a handful of people on Earth that actually likes fruitcake, but this made me laugh out loud!

A great fruit cake recipe

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 whiskey.

Sample the whiskey to check for quality.

Take a large bowl. Check the whiskey 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.

Mexican Tortilla Soup

2010-02-09T15:27:00.000-08:00

Have you ever been to your favorite neighborhood taqueria and had a piping hot bowl of chicken tortilla soup? Ever wish you could have that at home? Well... now you can. This is a very nice recipe that is also fairly simple to make. Give it a shot and let us know what you think!

Mexican Tortilla Soup
3 (14 1/2 oz.) cans chicken broth or chicken stock
1 c. chopped cooked chicken
4 oz. chopped green chilies, drained
1 c. chopped onions
1 c. chopped tomatoes
1/3 c. cilantro leaves
1 tsp. chili powder
3/4 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
1 c. red peppers and green peppers, diced
1/2 c. corn
1 c. crushed tortilla chips
1 1/2 c. shredded Monterey Jack cheese
1 lime cut in wedges

In large saucepan, combine chicken broth, chicken, green chilies, onions, tomatoes, cilantro, chili powder, cumin, salt, pepper and hot pepper sauce. Bring to a boil. Reduce heat and simmer uncovered 10 minutes. Stir in vegetables. Simmer again 20 minutes, stirring occasionally.

Stir in 1 cup crushed chips and cheese. Heat until cheese melts, stirring frequently. Garnish with additional chips and lime. 6 (1 1/2 cup) servings.

New Specials

2010-02-05T14:54:00.000-08:00

Entrees:

1. Mediterranean Chicken with Greek Spices, Tomatoes, Artichokes, and Black Olives

2. Braised Swiss Steak with Tomatoes, Onions, and Peppers

3. Swiss Meatballs made with Pork and Ham with a White Wine-Lemon Sauce topped with Swiss Cheese

Side Dish:
4. Bourbon and Brown Sugar Mashed Sweet Potatoes

5. Maple Glazed Roasted Sweet Potatoes

We had a request for sweet potatoes and we like to honor our clients' requests.

Go to order page...

Red Gnauga Booths and Spicy Salsa

2010-02-04T15:25:00.000-08:00

***SNARK WARNING!!!***

I credit my parents with shaping me into the person I am today. It's been suggested by some that we should bottle our work ethic. The way I push myself sometimes, I'd probably go to jail for possession of a controlled substance! Watching my parents through the years, there's no doubt I got my sense of responsibility from them. You get many things from your parents. I think you certainly get your sense of taste and culinary adventurousness from your parents. For some a pinch of black pepper is too much heat! I've always enjoyed a bit more than a pinch of black pepper and I think my parents may have had something to do with that...

You see a lot of kids these days at Mexican restaurants. There's a reason Jose et al have been forced to add chicken nuggets and hamburgers to the menu at Zepe's much to their considerable consternation. It's a sign of the times when a taco or cheese enchilada is too much for Tommy's sensitive taste buds. You can't blame Zepe's, times are tough and you need every edge you can get. Sometimes I'd like to tell Tommy to have a margarita and a taco and chill out!

Back in the day, on those special occasions when we got to go out to eat (I'm dating myself there), I was a pretty adventurous kid -- for a 4 or 5 year old... I'd have probably welcomed that margarita being the uptight kid that I was. "Yes, can you make mine a 'suicide'?" Remember those? A bit of everything -- didn't taste good, but for some strange reason we all got them. At least I had the good sense to skip the Tab! Guess I had decent taste even back then! But I digress... again. I remember going to El Palacio. It had the obligatory murals, the red gnauga hide booths, and some beads covering the doorway. Obviously this place was not only a taste of Mexico, but also quite stylish and groovy. Johnny Bravo eat your heart out! Yeah Baby!

While I vaguely remember beef enchiladas with a nice red sauce, the obligatory rice with faded army green peas, and lard laden refried beans, it was the chips and salsa of all things that stuck in my mind. I've always looked up to my Dad and followed his lead on food (my Mom as well, but that's another story to follow). If Dad got a double or triple cheeseburger, I got a double or triple cheeseburger. Can you imagine a kid putting away a greasy cheeseburger the size of his head? Back in the day, hamburgers weren't these little dry hockey pucks that they are today. As you may have noticed I tend to digress quite often. Stream of consciousness, or unconsciousness as the case may be...

So the obligatory chips and salsa came out to the table and in we go. Dad told me it was going to be spicy, but what the heck. You only live once right? Besides I was tough. I could take it. That was the first time I ever sweat while eating. It was fun, Dad was sweating so it must be okay if I did, right? From the bright red tomatoes, to the jalapeno, the onion, and the cilantro, it was a cacophony, nay a symphony of flavors and colors. The chips were there, but nothing more than a vehicle to get the wonderful, spicy concoction to my waiting gullet. Yes, I could have slurped it straight from the bowl, or used a spoon, but I was a man of distinction. No pretender here. No, I conformed to the social norm of dipping the chips. Just wish I could have had my 'suicide' margarita with a beer backer! In fact bring a pitcher and one of those mugs the size of a small water tower. Ah, Zepe's... What have you done and where have you gone wrong... Burgers and chicken nuggets... BAH!!!

DINE ON!!!

Snowdrifts and Marshmallows...

2010-02-04T14:32:00.000-08:00

I was making marshmallows the other day and started thinking about—SNOW. It's not so far-fetched. Marshmallows are soft and white and so is snow. Mom was telling me about growing up in West Virginia. In the big snow in 1950, she got to go with her daddy (my grandpa) to check on a neighbor who had a small baby. He told her to be sure to follow in his footsteps. They got about halfway across the yard when he turned around to check on her. Only the topknot on her hat was sticking out, so he quickly pulled her up, and they continued next door. That was at least 36 inches of snow with drifts up to 6 feet. They used Mom's sled to go down the road to get groceries.

When Mom was a teenager, her mom (my Granny) always cleaned the house on Saturday morning. When they finished on one Saturday, they looked out to a winter wonderland of quietly falling snow. About 6 inches of untouched snow was on the ground. “Let's walk down to the Ohio River!” So they walked up to Grand Central Avenue, across a couple of fields, across River Road, did a slippery-slide down a hill, and across another field to the banks of the swiftly flowing Ohio River. It was so quiet, peaceful, and beautiful. What a special memory for them.

Back to marshmallows: they don't have to be white, and different extracts can be used instead of vanilla to flavor them. I used peppermint, and they are yummy. How about strawberry, orange, or raspberry? Tint them pink, orange, etc. Then to top them off, dip them in a dark chocolate fondue. Now, that's a dessert for Valentine's Day!

When I was four years old, we moved from the Washington, D.C. snowy suburbs in January, to Jackson, Mississippi. On the way, we drove through Atlanta where it had snowed overnight. Dad still had the snow tires on, and we drove straight through Atlanta wondering where all the cars and people were. After moving to the South, we learned that wasn't such a good thing to do. After crossing into Alabama, the weather suddenly changed, and it was warm. On January 24, 1974, all of us worked in the yard in shorts and got sunburned.

One week-end in February, Dad said “Let's go to Mardi Gras!” We went on a day trip (better for little kids) and Suzanne, Rich, and I especially liked the floats, and catching beads, candy, and trinkets. Mardi Gras King Cake and beignets were a special treat.

February has at least 3 celebrations—Valentine's Day, Mardi Gras, and Shrove Tuesday. Any, or all of these occasions would be ideal to celebrate at the Castella Room. So whether it's a steak dinner with a dessert of marshmallows, fruit and a chocolate fountain, gumbo and King Cake, or huge hot syrupy pancakes, call and reserve the Castella Room for your special day.

Phone: (678) 455-6275
Fax: (678)648-3169
Address: 65354 Shiloh Rd, Suite 700
Alpharetta, GA 30005
E-mail: info@adairepc.com

Stoplights and Curly Fries

2010-01-25T17:12:00.000-08:00

You ever have one of those Mondays that just, well, for want of a better word... bites? Waking up late for work, got a ton to get done, traffic is a nightmare, "can't do a thing with my hair", blah, blah, blah... Stress is building and not a friend to the human condition. Sometimes you just have to find little bits of happiness where you can. That's where Stoplights and Curly Fries come into play.

A 20 mile drive down Highway 400 ahead of me, an empty gas tank, gas is 30 cents more per gallon at the only station nearby, and it's nearing five p.m. Just lovely. "Splash" $11 dollars into the tank just to get the delivery done and get back to the "cheap" gas station. Remember those carefree bygone days of yesteryear when gas was actually under $2 per gallon? Ahhh... the memories...

Anywho, I get back on the road and pull up to the stoplight at the on-ramp to 400 anticipating the "lovely", "leisurely" drive ahead of me. Stomach is tight. Tension headache coming on...

Have you ever heard that dogs relieve tension? Even just watching a dog sleep can relieve tension. No! Seriously! I've actually heard that. "They" say it's a scientific fact. Who are "they" anyway? Though whoever "they" are, "they" are correct. So where am I going with this ramble about sleeping dogs? How could this possibly have anything to do with Stoplights and Curly Fries?

Stomach is tight. Tension headache is coming on. I look to my left as I sit at the stoplight. There's a woman in a gray Jeep Cherokee sitting next to me. I can't hear what she's listening to. There's no one else in the car but her. She has a box of curly fries in her hand and the most pleasant and contented smile on her face. For a few moments before getting on with my ride through hell, I take a deep breath, stomach feels better, headache eases for just a bit... and smile. Still wondering about my "sleeping dog ramble"? You have to get a little peace of mind where you can in this crazy world. Most people would have just seen a woman eating curly fries, but to a chef food is happiness and to whoever that was, you're curly fries brought TWO people a little happiness on this crazy planet hurtling through space. And I didn't even have to eat one! Bon Appetit!

New Section: A Chef's Journey: From Birth to Now

2010-01-24T14:01:00.000-08:00

In A Chef's Journey, I will relate memories of food and fun from my earliest days (and some stories told to me). I'll be skipping around as memories come to me, so don't hold it against me if one day I write about my childhood and the next what I had for dinner last night! I hope you enjoy and check back often!

Happy New Year! Glückliches Neues Jahr! Bonne Année! ¡Feliz Año Nuevo!

2010-01-12T09:36:00.000-08:00

Everyone needs something fun, interesting, and exciting to look forward to in 2010. How about getting a “look forward to” 12 times a year? Form a group of your neighbors, a Sunday School class, your work colleagues, etc., and come to our Castella Room once a month, and let us serve you a “mini-vacation” of the foods of a different country each time. Everyone loves Italian food, with their pasta, gelato, and wine. But how about Germany, which Lynda and I visited? A smooth trout soup makes a delicious first course, followed by sauerbraten, kartoffelklösse (big round potato dumplings), lingonberries, which are something like cranberries, but smaller, and fabulous pastries. The meal was ended with an assortment of delicious cheeses and fruits. One interesting thing we noticed, as we walked the streets of German towns, is that the people take their dogs for walks in the afternoon – about 3 P.M. – and have a pastry and coffee, sitting at outdoor tables with umbrellas. Their were also crepe carts on the streets . I especially liked the apple crepes. Maybe that was because we were there during Octoberfest, and many different kinds of apples were ripe. On Saturday, the open-air market lined both sides of the street. German bands played, cheeses, bratwurst on buns with sauerkraut and mustard were just a few of the many tempting foods offered.

We also went to Belgium and loved their frites (french fries served in paper cones with mayonnaise (try it—you might like it). High school students got an hour lunch break, so many of them walked along eating frites. You can also get frites Americain—that means served with ketchup. Moules (mussels) are also a specialty of Belgium. Cooked with white wine, parsley, and other herbs, they are delicious with frites. Chocolate is another Belgian specialty—Leonidas and Neuhaus-- were two that we sampled. We can order Leonidas here in the U.S. Our sister-in-law likes to get some for her birthday every year. Their little boy calls it “Mama Chocolate.”Belgium also has open-air markets on Saturday. They offer fresh produce, cheeses, rotisserie chicken and potatoes, and tarts of many flavors—cherry is especially good. Flowers are everywhere and are sold for amazingly low prices. Fresh flowers on all tables is just taken for granted.

Lynda and I also went to Paris. A French meal is “magnifique!” At Christmas, there are little white lights everywhere and on everything. How about some boeuf Bourguignon, followed by wild rice l'orange and many more typically French dishes. Do you know that a traditional Christmas Eve dinner has 12 desserts? Buche de Noel (Yule Log), Croquembouche ( a tower of cream puff balls, strewn with spun sugar), and crème brulée are just 3 that are usually offered.

How about an English tea party with an assortment of fantastic teas, scones, and cucumber and watercress finger sandwiches? Spain could be represented by a Tapas party. Ireland, Sweden, China, Thailand, Cuba, Mexico, South American countries, and even some of our U.S. offerings—like Alaska, with fresh salmon and halibut or an Hawaiian luau or a New Orleans gumbo fest—and don't forget muffalettas and beignets!

Maybe you'll like some of the foods you have so much that you would like to learn how to make them. Sign up for cooking classes at the Castella Room to learn how to become a gourmet chef—at least for some fabulous recipes.

So get excited, it's a brand new year. Have something to look forward to each month, and join us at Adaire Chef Services and The Castella Room, 6535 Shiloh Road, Suite 700, Alpharetta, Georgia 30005.

Phone: 678-445-6275 for dinners that are memorable outings.

Ho! Ho! Ho!

2009-12-03T15:20:00.000-08:00

Ho! Ho! Ho! Merry Christmas is almost here!

Time to make all the candy, cakes, and cookies that make us smile and remember other Christmases that had the same assortment of tempting morsels year after year.

Even though maybe our parents, grandparents, and great-grandparents aren't with us anymore, we are still held together as a family through food—recipes—many of them hand-written—that are passed down from generation to generation.

Great Grandpa and Great Grandma Hyland had a restaurant (the American Restaurant) on Market Street in Parkersburg, West Virginia. Great Grandpa Hyland's fudge recipe is framed and hangs on the wall at my home. It is in Grandpa's handwriting and keeps him with us. His fudge is the best! It stays soft and literally melts in your mouth. He also included walnuts or black walnuts. Mom always got a box of fudge from Grandpa, and of course, it was enough to share with everybody.

Great Grandma Fankhauser's “Day after Thanksgiving Tradition” was to make three delicious fruitcakes, to be brought out for Christmas dinner and have plenty to last till New Year. Mom tried to make a dark fruitcake like Grandma's because that recipe wasn't written down. The closest she could come was a recipe from “Sphere” magazine, one of the first and best gourmet magazines ever. It was dark like Grandma's, not terribly sweet, and included tart apricot halves that she chopped. The tart apricots are getting harder to find. The “new” apricots are whole, gooey, and virtually tasteless, at least for a fruitcake. She found a good source for the “old” kind of apricots, so the fruitcake tradition can continue.

We always drove to Vienna, West Virginia, every Christmas because that's where both sets of my grandparents lived, Hylands and Phillips. It was seventeen and a half hours one-way of driving, sometimes through ice and snow. Granny's Hot Spiced Tea, made with tea, orange juice, lemon juice, cinnamon, cloves, and tinted pink warmed us on many cozy holiday afternoons. It was loving and soothing. Grandma Phillips always had a bowl of nuts, fruit, especially tangerines, peppermint candy canes, and a box of chocolate-covered cherries on the coffee table for us to nibble on.

When we got back home on the day after New Year, Lynda, who graciously took care of our big blue Doberman Wolf while we were gone, always had one of her mom and dad's (Cecile and Wallace Doss's) scrumptious stollen wreaths waiting for us. We all looked forward to getting to have some right after we got home and again for breakfast the next day.

Suzanne, my sister, said she always liked Mom's Holly Cake. Just make a white cake, cupcakes, or a red velvet cake iced in shiny white. Cut the tops off candy spearmint leaves—it looks like holly. Arrange three leaves with three red drops (to look like holly berries) around the cake or on top of each cupcake. Festive—and easy.

Adaire Chef Services has an old tradition made new in its Fudgie Scotch Ring. It's chocolate and butterscotch on a walnut base. It's YUMMY! Order a Fudgie Scotch Ring at 678-445-6275 and begin a new tradition at your house.

Need a gift that costs nothing? Write down some favorite recipes and make copies of some hand-written ones to give to friends and family. Include a personal story that goes with a couple of the recipes. That's giving from your heart.

Merry Christmas and Happy New Year from Adaire Chef Services

Over the River and Thru the Woods...

2009-11-06T14:56:00.000-08:00

Thanksgiving is fast approaching. Traditions are a big part of the holiday. Who can forget to watch Macy's Thanksgiving Day Parade? Or watch football games? What about food?

My family is from West Virginia on the Ohio River. Of course, turkey is the star, followed by bread dressing—half of it with oysters. Let's list the menu:

turkey

bread dressing—half with oysters

mashed potatoes

gravy

sweet potatoes with pineapple and melted marshmallows on top

cranberry sauce

succotash—creamed

tray of carrot sticks, celery, olives, pickles

pumpkin pie—Grandpa Hyland's recipe

mincemeat pie—Grandma Hyland's raisin kind

Grandma Phillips added candied yams and real home-canned meat mincemeat pie. And, of course,we had two Thanksgiving dinners—one at noon and one in the evening. Stuffed!

After moving to the deep South, we noticed different traditions. Here's a typical menu:

turkey, and some add ham

cornbread dressing (sometimes oysters are included)

asparagus casserole replaces succotash

cranberry sauce or a cranberry jello salad

the universal green bean casserole—served North or South

ambrosia

sweet potatoes with brown sugar and pecans

pecan pie

pumpkin pie

What are your traditions? Would you like to have all your traditional food but don't want to cook all day, or you don't have room in your kitchen, let alone your oven?

Call Adaire Chef Services at 678-445-6275. Let us cook Thanksgiving dinner, and we'll deliver it to your door within a 30 mile radius from our Adaire kitchen.

Herb of the Month: Sage

Sage is a perennial that is a pale dusty green-gray that has a “Thanksgiving” flavor. It tastes so good in stuffing—use it sparingly—it's strong. It's very easy to grow either in the ground or in a pot. If the plant leaves get wooly after 3 or 4 years, start some new plants. If you can't use it all in its fresh form, dry it to use later.

Cocktails in the Fall Part Deux

2009-10-07T14:01:00.000-07:00

Holy Moly! It has been a heck of a few weeks around the office! We changed internet providers which is still wreaking havoc with our digital phone system, changed banks once found it sorely lacking and now have to change again, catered a wedding for 160, a reception for 110, and parties for 25 and 50 on the weekend with many more weddings, parties, and dinners on the horizon! This is in addition to our regular weekly corporate and private catering and chef services. It's been hectic, but we are really loving the business! Please keep it coming!

This will be the second installment of Cocktails in the Fall. Because it's been a while and I've been a bit remiss, I'll list 4 cocktails this week: 2 SEC and 2 ACC...

First the SEC: Florida V. LSU, My pick: Gators 26, Tigers 17

Green Gator:
This great cocktail recipe is served at The Porch restaurant at the House of Blues in West Hollywood, California. They serve the drink with a plastic glow-stick as a swizzle stick, which gives the drink an eerie, magical radiance.

1 1/2 oz Midori Melon Liqueur
1/2 oz Coconut Rum
Pineapple juice

Fill a tall glass with ice, pour in alcohol, fill the rest of the way with pineapple juice, mix and enjoy!

Eye of the Tiger:
This cocktail adds a tigerish bite to what otherwise tastes like an innocent fruity mixture.

1 oz gold rum
1 oz Malibu Rum
1 oz cranberry juice
1 oz lemon juice
1 oz of orange juice
1 oz sugar syrup
1/2 oz dark rum

Shake all but the last ingredient with ice, and strain into a highball glass half-filled with ice. Drizzle the dark rum on the surface of the drink and garnish with a slice of orange. Grrrr…

Now for our ACC selection: Maryland V. Wake Forest, My pick: Wake Forest 19, Maryland 13

Turtle Punch:
Straight from Turtle Bay - St. Kitts

1 1/2 oz. Rum
1 oz. Passion Fruit Syrup
1 oz. Sweet & Sour
Pineapple Juice
Nutmeg

Fill a collins or highball glass with ice. Combine ingredients in a shaker with ice. Shake well and strain into the collins glass. Sprinkle nutmeg on top.

Orange Demon:
This recipe originally called for pure grain alcohol, but I couldn't do that to you! If you're feeling brave, feel free to substitute the PGA for the vodka!

1/2 glass orange juice
2 oz vodka
2 oz Cointreau Orange Liqueur

Pour the orange juice into a cocktail glass. Mix in the vodka and the cointreau, and serve.

Give these cocktails a try and let me know what you think... just remember to have the number of a taxi service handy! Enjoy the games but don't hold me to my picks!

Cocktails in the Fall

2009-08-26T14:37:00.000-07:00

Here it is the end of summer and Fall is in the air. 8 days, 5 hours, 32 minutes, and 24 seconds until college football kicks off the 2009 season. Not that I'm keeping track or anything. This is my favorite time of the year! In honor of this auspicious occasion, I'm embarking on a weekly adult beverage recipe blog that honors the teams of the SEC and the ACC -- the ones I'm interested in anyway.

For all of my friends in the great state of Georgia, I'm going to get UGA and Georgia Tech out of the way first thing. These are in no particular order so don't read anything into it...

Georgia: The Mocha Bulldog

1 oz. Kahlúa Mocha
1 oz. Stoli Vodka
1 oz. cola

Combine ingredients and serve over ice in a tall (Collins) glass.

Georgia Tech: Nutty Vodka Stinger

1 oz. Vodka
1 oz. Amaretto
1/2 oz. White Creme de Menthe

Combine ingredients in a shaker filled with ice, shake and strain into an old fashioned glass filled with ice.

It's a long season so pace yourself! I think I'm starting with the Mocha Bulldog... it's less expensive! I won't reveal my team, but I'll leave you with this...

Roll Tide Roll!!! Okay, I lied...

Summertime and Loss of Appetite

2009-07-09T13:43:00.000-07:00

I don't know how many of you experience this, but I've noticed in my years on this globe that when hot weather rolls around I lose my appetite - quite distressing for someone in my field. Unfortunately for most of us the reverse is true in winter. How cruel of a joke is that? Stay bundled up all winter eating like a bear and hibernating to boot, then when the cold finally breaks and we can shed those layers of clothing we may not want to - at least not in public. If it was the other way around, eating in the summer and losing our appetite in the winter, we'd be all set when it was time to go to the pool! Unfortunately it's not all a matter of choice. Mother Nature's finger prints are all over this!

In hot weather the body has to work to keep cool. All of the body's processes produce heat and digestion is no exception. When we eat the body must process the food which produces heat. To moderate the production of heat and maintain body temperature, the body suppresses appetite during hotter weather. Ignore this cue from your body and you'll wind up dripping sweat on your plate. The opposite is true during the winter. Take the bear for example. It's not that he carries around a calendar and when October rolls around he starts stocking up for the winter months. When the weather gets cooler, his body signals that it's time to start eating because it doesn't have to work to stay cool and soon will need fuel to stay warm. We're no different from the old bear.

I've always found during the summer months I shy away from a big steak which is usually one of my favorite things on which to dine, opting instead for lighter options such as fish and shellfish. Maybe that's why everyone I see is going to the beach - for the fish. Then again it's probably for the margaritas... So as I sit here typing on my computer in Hotlanta, if you're sitting on a beach somewhere eating crab claws and quaffing copious amounts of beer and margaritas, raise a toast to me and order another round!

I'll be here when it cools off and you come back to reality, waiting with open arms and a steak on the barbie!

Cooling off the Summer!

2009-07-09T13:11:00.000-07:00

Summer is here and the heat is blazing as always. You may not feel it as much in your car or office, but trust me, working in a commercial kitchen in the South during the summer you become acquainted with it... I don't generally post drink recipes much less "adult beverage" recipes, but this is a good one and an original. It's quite tasty and even if it doesn't cool you down, by the time it's gone you won't care how hot it is!

SANGRIAaaahhhhh!!!!

1 750 ml bottle red or white wine (no need for an expensive bottle; mid range is fine)
1 1/2 cup sweet and sour mix
3/4 cup brandy (no need for Napoleon's finest!)
3/4 cup triple sec

Mix well and let chill in the refrigerator for at least an hour. Serve over ice and garnish with fruit.

Lynda and I went through exhaustive research to figure out just the right proportions of each ingredient! It was a tremendous sacrifice but for you it's worth it! Our loss (of brain cells) is your gain... Enjoy and let us know what you think!

Craziness in the Catering World

2009-06-11T15:17:00.000-07:00

Well, as you can tell from the time that has passed since my last post, I haven't had a great deal of time to "hunt and peck" about life in the culinary world! In the midst of this ugly recession, we are having the best year since we started the business over a decade ago. May was especially busy and June is turning out to be one of our best as well. You can tell how busy we are by driving by the house and checking out our yard... doesn't exactly look like a putting green! On the upside, long bermuda is very soft on the feet... just trying to stay one step ahead of the Home Owners Association. Not a big fan of their "fan mail" berating me because the grass is too long, but if I have to trade a brow beating about the state of the grounds at Casa Phillips for good business in times like these, I'll make the sacrifice! Fire up your word processor and send me a letter. I'll take one for the team... then rush home and mow the lawn... I'm brash, but not that brash!

Anyway, please join me in respectfully declining to participate in this recession. No more talking down the economy. No more paying attention to the commercials that say there is "NO END IN SIGHT!". I'm going to live my life, because everyone in the business community that I speak to agrees, things are looking up. So send me your resume' now, because we're going to need the help!

"Please fasten your seat belt and keep your hands inside the car. Things are about to get really exciting!"

Eat Well and Live Well!

Using an Easter Leftover to Cater to Friends and Family

2009-04-15T17:20:00.000-07:00

So Easter has come and gone. The chocolate bunnies have been consumed from the ears to the feet and the kids are no longer running circles around the house. The beautifully colored eggs were long ago cracked and turned into deviled eggs. Speaking of which... Why are DEVIL-ed eggs a mainstay on most Easter menus? Ironic... but I digress. So what to do with the one thing left from the Easter celebration? And no I'm not talking about the black jelly beans. You can send those to me by the way. My Father and I are the only people on Earth that actually enjoy eating them. But, I further digress. No I'm referring to the ubiquitous, spiral-sliced ham half wrapped in it's red foil jacket, mocking you from the back corner of the refrigerator. The kids have long since tired of ham and cheese on white and breakfast of ham & eggs for dinner just won't cut it. So what to do with the rest of that $50-60 ham?

Have you ever noticed after the first of the year, that favorite diner of yours down on the corner next to the pharmacy runs a special of Turkey Croquettes? Well... here are a couple of recipes you can pull out of your hat, a.k.a. freezer, for a future dinner party or family get together. And before you say it, no, we buy to order. We're quite different from your favorite diner and have no "Blue Plate Special"! Now, back to the recipes.

We have one for your friends and one for your family and they are both quite easy. The first is Jambon, Champignon, et Fromage en Croute. Sound fancy? Allow me to translate: Ham, Mushroom, and Cheese in Puff Pastry. Simple but quite good , impressive for your friends, and stores quite nicely in the freezer for up to a month.

JCF en Croute
Serves 10

1 box (2 sheets) Puff Pastry
2 Tbsp flour
1 Tbsp butter
1 tsp garlic, minced
1 large shallot, minced
2 cups mushrooms, diced
1 pinch salt
1/4 cup Brandy
1 cup Easter ham, diced small
1 cup your favorite cheese, shredded (I suggest Gruyere, Fontina, or Goat)
1/4 cup fresh parsley, minced (you can also add your favorite fresh herbs)
Salt & Pepper, to taste
1 egg yolk + 1 Tbsp water

Sprinkle pastry sheets with flour and roll with rolling pin until 1 1/2 the original size. Set aside.

Melt butter in saute pan over medium heat. Add garlic and shallot. Saute for one minute. Add mushrooms and sprinkle with salt. Cook until mushrooms release their liquid. Add brandy and cook until liquid has evaporated. Remove from heat and cool to room temperature in a mixing bowl.

Add ham, cheese, and fresh herbs to bowl and mix well. Season to taste with salt and pepper.

Mix egg yolk and water well. Brush the edges of the pastry with the eggwash and place half of the mixture down the middle of the pastry lengthwise. Fold each side of the pastry over the filling and press to seal. Place on a sheet pan seam side down. Cut 3 vents across the top and brush with the eggwash. Repeat with the second sheet of pastry. At this point you may bake at 425° until golden brown, let cool to room temperature, slice, and serve or place sheet pan in the freezer until thoroughly frozen. Double wrap in plastic wrap then foil and keep in freezer for up to a month. Remove from freezer and bake as before.

I'll post my second recipe shortly so check back. Oh! Almost forgot! Happy Cooking and Bon Appetit!

Recipes that Cater to Brunch Fans!

2009-04-08T14:05:00.000-07:00

These next two recipes are from the Tucson Iron Chef competition we took part in. Lynda came up with these and they are quite tasty! They would make very nice brunch items for entertaining friends or, as we used them, for an aperitif and dessert. Here you go!

Guava Sangria

Serves 4

1 750 ml Bottle Riesling white wine

1 cup Goya Guava Nectar

1 green apple, medium, peeled and diced

1 orange, medium, peeled, juiced

1 Tbsp sugar

¼ cup Bourbon or Brandy

8 oz club soda

Mix apple and orange juice with pulp with sugar and set aside. In another bowl combine guava nectar, wine, and brandy. Let stand 30 minutes then combine fruit with the guava mixture and let stand for an additional 15 minutes. Just before serving, add crushed ice to chilled glasses. Fill glasses 2/3 full with the nectar/wine base and add 1/3 club soda.

French Toast with Guava Syrup

Serves 4

8 slices cinnamon raisin bread

2 eggs

1 cup half & half

1 tsp cinnamon

1 Tbsp Goya Guava Concentrate

1 Tbsp sugar

4 Tbsp butter

¼ cup heavy cream

8 oz Goya Guava Jelly

¼ cup Riesling

Mix egg, half & half, cinnamon, guava concentrate, and sugar. Dredge cinnamon raisin toast in egg mixture. Set bread aside to soak up the liquid. Heat butter in a non-stick skillet over medium heat. Add soaked bread to pan. Cook until brown on both sides. Wipe out pan and add jelly and wine. Heat until jelly melts and stir to break up any lumps. Serve warm syrup with French toast. Whip heavy cream and place a dollop on top.

These are some yummy items! Try them on your special someone for a brunch in bed or invite over a group and eat 'til your hearts content! Bon Appetit!

Catering to Caribbean Palates with a Southern Flair

2009-04-08T12:19:00.000-07:00

Once a year a bunch of chefs/entrepreneurs get together in a different city and compare notes, teach each other new concepts both for cooking and running businesses, and of course eating food and drinking wine and other spirits. Food people are notorious for enjoying life and getting 300+ together at once can be a daunting task. The food has to be good and it's generally a good idea not to hold the gathering in a "dry" county, if you catch my drift. The first one I attended was held in Pigeon Forge, TN 10 years ago. Pigeon Forge didn't have the restaurants they have now and yes it's a dry county. Wow! Talk about 300 grousing, grumpy foodies. The planners were from California and booked the property sight unseen. Needless to say, the next year these details were a major part of the planning.

Fast forward to July of 2008. Location: Tucson, Arizona. And yes, I did say Tucson... in July! It was a beautiful resort, The Marriott Starpass. If you ever get the chance to go, I highly recommend it. They have a glass wall on the back of the main lobby that literally opens onto a veranda and an incredible view of the city and the surrounding dessert. That was the first time I had seen a cactus that wasn't in a window box! The planning committee did a great job. I, in my infinite wisdom, agreed to teach a class, took the ServSafe Sanitation Certification Test, AND took part in the Iron Chef Competition. Let's just say it was busy. The class I taught was on smoking foods which I'll talk more about soon. I LOVE smoked foods, but I digress. The ServSafe Sanitation Certification Test was every bit as fun as it sounds... which is to say not at all. Luckily I also have a degree in Chemistry and took extensive classes in Microbiology which gives me a leg up on the competition when it comes to remembering the names of all the bad stuff to watch out for in kitchens. I didn't really have a blast taking the exam, so I know you can't be that thrilled to read about it. I'll move along to the fun stuff.

The Iron Chef competition was really a lot of fun, but when you get six chefs together we tend to get a bit competitive. To make it more interesting, the other team was from Canada and they wanted to stick it to Team USA. Just like on TV, we had an official sponsor for the event. We were trying to figure out what the ingredient would be... cactus? chilis? coyote??? None of the above, but it was something we hadn't really worked with before -- guava sponsored by Goya. We had guava nectar, guava paste, guava juice, fresh guava. You name it, we had it.

I'm just hitting a couple of the highlighted menu items -- the ones our team made! I started things off with Guava Barbecued Shrimp with Sweet Potato Hash. Here's the recipe (it looks like a lot, but it's really not that bad):

Guava BBQ’d Shrimp with Sweet Potato Hash

1 Tbsp olive oil

1 med onion – julienne

½ tsp sugar

1 Tbsp white wine vinegar

½ cup Bourbon

½ cup Goya Guava Nectar +(½ cup Guava concentrate)

1 cup ketchup

1 Tbsp brown sugar

1 tsp cumin

Salt & pepper, to taste

Heat olive oil over medium heat. Add onion and sweat for 2-3 minutes. Add sugar and vinegar. Cook over medium heat until onion is camrelized, stirring often. Do not brown. Deglaze with bourbon and add Guava. Reduce until thick. Add remaining ingredients. Simmer briefly and remove from heat.

3 strips bacon - diced

1 Tbsp butter

½ cup red onion – fine dice

½ cup green bell pepper – fine dice

¼ cup red bell pepper – fine dice

1 cup sweet potato – brunoise

1 tsp jalapeno pepper – fine dice

1 clove garlic – minced

¼ cup Riesling

1 cup Goya Guava Nectar (or ½ cup Guava Concentrate)

1 Tbsp Guava paste (optional)

2 Tbsp Italian parsley – chopped

Salt & pepper, to taste

Render bacon in a saute pan. Add butter, onion and bell pepper to pan. Sweat until onion is translucent and bell pepper is soft. Turn heat to high. Add sweet potato and saute 1-2 minutes. Add jalapeno and garlic. Saute briefly. Deglaze with Riesling and add guava nectar (or concentrate). Add guave paste for extra punch if desired. Stir in parsley and season to taste with salt & pepper.

1 Tbsp butter (or olive oil)

Salt & pepper, to taste

6 ea U-15 or U-8 shrimp (peeled & deveined)

1 clove garlic, minced

¼ tsp cumin

Juice of 1 lemon, freshly squeezed

Melt butter in pan over medium-high heat. Season shrimp with salt & pepper. Add shrimp and sear first on one side then the other. Add garlic and cumin. Finish with lemon juice.

Garnish:

Zest of 1 lemon mixed with 1 Tbsp chopped parsley

To plate:

Place a mound of the Sweet Potato Hash in the middle of a medium plate. Arrange the shrimp around the edges of the hash. Drizzle shrimp liberally with BBQ sauce and garnish with the zest-parsley mixture.

**Note: For a truly decadent dish, wrap shrimp in oven blanched bacon and char-grill, brushing with the BBQ sauce on both sides.

Give it a shot! The judges really liked it and got into a pretty heated argument over which team should win. They ultimately gave it to our friends from the Great White North. We did a full menu including drinks and they did 2 entrees. The challenge was to do 2 entrees so I think we lost a point for not following directions! Our selections were more in keeping with the Iron Chef concept, but "Oh Well!" It was fun anyway.

The dessert and drink recipes will follow. Give them a shot as well -- Caribbean beach and hammock not required, but highly recommended!

The Case Against Brussels Sprouts

2009-04-02T15:21:00.000-07:00

Brussels sprouts are low in Saturated Fat, and very low in Cholesterol. They are also a good source of Thiamin, Riboflavin, Iron, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese. That being said...

They are the one food that I just can't get past. I'd rather eat a box of roasted grasshoppers, a bowl of monkey brains, or a plate of deep-fried pig testicles than take one bite of Brussels sprouts! I remember many a standoff with my parents over taking 3 bites of Brussels sprouts. I was a pretty stubborn kid. Unfortunately, I got it from my parents and they were bigger and paid the bills so they always won. I was the only kid in the family that enjoyed eating liver and onions. I tried to fake not liking it because my brother and sister didn't like it, but it was no use. My favorite vegetable growing up was beets. How many kids like beets (or adults for that matter)? Put a little cider vinegar on spinach and I'd eat it in a heartbeat. So why was it that my parents had to kick up their heals over these little, bitter pills to swallow? And I say swallow because I actually tried to swallow one once... whole. That didn't have a pretty ending!

Nowadays, I'm grown up and can choose what I want to eat and I choose not to eat Brussels sprouts. My wife says they are just little cabbages and I like cabbage so I should like Brussels sprouts. To me they are extremely bitter and I truly do like cabbage so why shouldn't I just eat cabbage? It's good for me too! The family gets together for birthday dinners. For my 32nd birthday we got together at our house for dinner. Lynda was planning a lamb stew for dinner. I like lamb so I thought that was a good idea. What I didn't know was the recipe called for Brussels sprouts. She took my dislike for Brussels sprouts as a challenge! So she put one in my bowl and I did eat it, but I will remember that birthday for the rest of my life! Admittedly in a pot cooked with lamb (which I love), vegetables, and wine it wasn't that bad -- BUT she hasn't done it since and I haven't eaten one since. I don't think I would even like them deep-fried and here in the South everything is better when fried!

No, I think I'll stick with my grasshoppers, brains, and mountain oysters. You can keep the Brussels sprouts, thank you very much!

Turkeys, Catering, and Those Blasted Pop-Up Timers

2009-03-30T16:07:00.000-07:00

Unlike most food service businesses that do catering to corporate offices, we cook all of our own meats for the sandwiches we make. They don't just fall of the back of a truck and onto your sandwich! Our prime rib and turkey are slow roasted in our well loved smoker over various hardwoods from hickory to mesquite to oak or apple. What I have never understood are those little blue and white pop up timers. The very first step in preparing a turkey for roasting - before seasoning, before ANYTHING should be removing that useless timer, taking it out back, placing it under the tire of the largest truck one can find and driving over it until it has been crushed to dust! In other words, those little "timers" should be considered the bane of man's existence, public enemy number one, persona non grata.
If you haven't figured it out yet, I don't like those things! Ever wonder how those little demons from hell work? There is a little blob of metal in the tip that melts when the internal temperature of the bird reaches 185°. If you remove the bird from the oven the moment that timer pops, it will "only" reach 195°. If you don't catch it the moment it pops, you're looking at temperatures over 200°. Water, as you know, boils at 212°. The closer your bird's temperature gets to that magic temperature, the drier your dinner will be. Make sure you have plenty of bottled water available. Your guests will need it to rehydrate their dinner! How many people catch it the moment it pops? How many get caught up in the big game, a book, chasing the kids around the house? Why do you think most of the time Thanksgiving turkeys have about as much moisture and juice as the sand in the Sahara.
According to the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) the internal temperature of a turkey should not exceed 165°. This is now recognized as a safe temperature and will also insure a moist and juicy bird. To achieve a final temperature of 165° remove the turkey from the heat when it reaches 155° and it will carry over to the ideal doneness. This guideline changed in 2006. So why are these implements of culinary torture still on the market? Is it a government conspiracy? An alien plot?
Now can we finally put those little trinkets of yesteryear to rest once and for all? No more National Lampoon's Christmas Vacation turkeys! If you have any doubts, give us a call and we'll deliver!

Chefs, Catering, and the Chicken Salad Dilemma

2009-03-18T17:05:00.000-07:00

I've been a chef for many years now. I listen to what people say and try to give them what they are asking for... in certain situations. There is a time and a place for trying to broaden your guests' horizons... business lunches are not the time or the place. People know what they want and they want it when they want it, how they want it. Wine dinners, Tastings, Supper Clubs; those are acceptable times for "culinary education" and experimentation. Times when people want to eat and get back to business with a broad array of palates to please is not one of those times. Give the people what they want. It's easier to sell a perfectly done smoked ribeye sandwich on a beautiful yeast bread with tangy tomato, crisp green lettuce, and a crunchy pickle to everyone than it is to sell a mortadella on carmelized onion foccacia with fontina and roasted red pepper relish and saffron aioli to someone with a much more reserved palate.

That being said, I have wrestled with finding the perfect chicken salad recipe for years. How much is too much mayo? How much is too little? Some chefs add fruit -- apples, raisins, pears... Add nuts or no? I've seen it with walnuts; I've seen it with pinenuts. To chunk or to shred? That is the question. Simple parsley or tarragon? Perhaps chervil? Green onion or Spanish onion? Possibly no onion... I've had it with cinnamon. I've had it with cumin. Curry is always a choice... not MY choice, but A choice.

So this is my Kobayashi Maru, and no I'm not a "Trekkie"! No Star Trek shirts with the delta thing on the chest and no Spock ears in my top drawer! I just happen to have an older brother and a bit of trivial pop culture knowledge... Anywhooo... Needless to say I've been working on a killer chicken salad recipe for quite some time that caters to the tastes of everyone.

So here we go. Sometimes recipes evolve over time and sometimes they appear in a cloud with angels singing all at once. (Aaaaaahhhh! Aaaaaahhhh!) This is one of the latter. It just all came together at once and I'm happy to share it with you all...

Tuscan Pesto Chicken Salad
1 pound Chicken (white meat, dark meat, or whatever mixture you prefer)
1/4 cup minced Onion
1/4 cup Celery, small dice
1/4 cup Fresh Parsley, chopped
1/3 cup Toasted, Slivered Almonds
2 Tbsp Roasted Garlic
1/4 cup Basil Pesto
1/3 cup Italian Dressing (mix yourself or buy a high quality brand)
1/3 cup Mayonnaise
1/3 to 1/2 cup Extra Virgin Olive Oil (as desired)
Salt and Pepper to taste

Cook chicken to desired doneness. Shredding or chunking are both perfectly acceptable. Mix all ingredients together and adjust the moisture to your preference with olive oil. Season to taste with salt and pepper. Serve on a naughty, buttery croissant with tomato and lettuce or by itself with a nice mixed green salad and a Bloody Mary for lunch. Enjoy!

I'm very happy with the results and it has taken years to get to this recipe. It's not always Foie Gras and Sweetbreads, sometimes a great chicken salad is just what the doctor ordered... literally. Cheers and Bon Apetit!

March in the World of Food & Catering

2009-03-17T14:53:00.000-07:00

The second week of March... hard to believe the first quarter of 2009 is nearly over! The week was an interesting one. We started with a meeting with Alison O'Neil of Beauty Becomes You and ended with the GNFCC Business Expo and a private dinner in the Castella Room. Beauty Becomes You is a charity organization headed up by Alison O'Neil. They go around to retirement communities and help the residents with such things as hair and skin care. It really gives them a sense of well-being and belonging. I wish they would have been around when my grandparents were ageing and lived 14 hours away from us. It would have relieved a lot of stress. Ms O'Neil's organization, we'll call it BBY, has been working wonders in the Atlanta area for several years and is spreading the network across the country and seems poised to do some truly great things for an ageing population. With a large portion of the population reaching retirement age, BBY seems destined to explode on the national scene. In September, they will be holding a 3 day event to raise funds and bring some much needed attention to the cause. We have agreed to cater the brunch on Sunday the 13th for approximately 250 guests. I'll go into more detail as the event approaches.

The North Fulton Business Expo was a rousing success. The Marriott Windward was packed with exhibitors and guests and many great connections were made to expand business in the area. This was our second year to participate and the 3rd year that it has been held. We of course gave out samples as did many other food businesses so if you come next year, which you should, don't eat lunch before you arrive. On our list of samples this year were: Bacon Pretzels; Sun-Dried Tomato, Artichoke and Goat Cheese Rangoon; Swedish Meatballs; Petite Cheesecakes; Chocolate Delight Cookies. The Bacon Pretzels are a great snack we like to keep at the bars at cocktail receptions. They serve the dual purpose of making guests thirsty and absorbing some of the cocktails consumed. We typically refer to them as The King's Candycanes. Sound silly? Here's the logic behind it... We have been Elvis fans for quite some time and Elvis (The King, "Thank you very much...") always kept a bowl of bacon on his piano. The first time we served these was during a cocktail reception at Christmas - Voila! The King's Candycanes. Anyway... the meatball recipe I can post, the cheesecake recipe is off limits. It's Lynda's and I gave it out once... just once... and I'll NEVER do it again!

SWEDISH MEATBALLS: (We kept them on the lighter side)
2 lb Ground Turkey (Veal and Pork can be substituted for a richer dish)
1 cup Mushrooms, small dice
1 cup Onion, small dice
1 large Egg
1/3 cup Fresh Parsley, chopped
1/4 cup Roasted Garlic
1 1/2 cup Fresh Breadcrumbs, toasted
Salt and White Pepper to taste
2 Tbsp Butter
1/4 cup Fresh Lemon Juice
1 1/2 cup Dry White Wine
3 cup Chicken Stock
1/4 cup Cornstarch (or as needed)

Preheat oven to 425. Mix first 8 ingredients well. Form into approximately 1" meatballs. Place in buttered baking dish and top with lemon juice, wine, and stock. Bake for 20-25 minutes or until the meatballs are just cooked through. Remove from oven and drain cooking liquid. Season to taste with salt and pepper. Thicken with cornstarch and top meatballs with sauce.

Those were a big hit at the Expo because they were different - no BBQ sauce! As a side note, we also do meatballs with BBQ sauce, but it's like no sauce you've ever tasted! I'll post some of the other recipes from above in the future - those I'm allowed to that is!

So we finished up the week with a birthday celebration at the Castella Room. It was an intimate dinner for our client's Mother. They requested a Classic Italian theme. Here's the menu:

Gorgonzola Stuffed, Prosciutto Wrapped Figs & Mushroom Asiago Tartlets
Panzanella Salad
Sun-Dried Tomato, Artichoke Stuffed Chicken with a Marsala Butter Sauce, Asparagus with Lemon Parmesan and Saffron Risotto

They brought cupcakes for dessert to please the 5 year old! It's really nice to see people enjoy time together. It's the one thing in life you can never get back. That's all for now. Tomorrow I'll post our Tuscan Pesto Chicken Salad. Have a great night!

Summer in the World of Food

2009-03-07T11:47:00.000-08:00

It's a beautiful springlike day and while spring is not quite here, it's definitely on it's way. Seems most people in the South LOVE the summer. The thing is, most of the people I talk to that LOVE summer work in air conditioned offices. The most heat they are subjected to on a regular basis is walking to their air conditioned cars after work to go home to their air conditioned homes!

I grew up in Mississippi. I have never been anywhere that is more miserable during the summer, although I hear Louisiana is quite rough. Mosquitoes in MS are the size of hummingbirds! I remember one year, the mercury was pegging 105°, the humidity was 100% and there wasn't a cloud in the sky! "Luckily" I had football practice that day and Confirmation that night. I passed out in the shower after practice and during Confirmation the Bishop had to catch me before I hit the ground! And so started my "love affair" with summer...

The first professional kitchen I worked in was a family owned Italian restaurant in Pittsburgh, where I attended Culinary School. The recipes were written in Italian on paper that had turned yellow with age and the owner was Marco Sacco, a gumba from way back. Capiche? His previous job description included the task of "breaking knees"... 'nuff said. The kitchen was about the size of a suitcase and the dish machine was in the corner so luckily it contributed even more humidity than the 3 Rivers already had! The ambient temperature of the kitchen during service was between 150° and 170°. I would routinely drink a gallon of water during a shift and still be dehydrated by the end of it. Between the heat and Jerry's (the Chef) bickering with the servers it's a wonder no one died... from a knife wound!

From Pittsburgh I moved to The Ritz-Carlton in Tyson's Corner, VA. That was a dream kitchen and one you don't often see except in large, very nice properties. The a/c actually kept up with the heat and I probably only broke a sweat twice the entire time I was there! It was nice, but I was ready to come back home to GA.

After a stint in a very nice private club here in GA, I decided to go into management and joined the team at Wyndham Hotels & Resorts. They immediately shipped me off to IN. While there they sent me to Detroit of all places, during the months of January and February of all times. The property was old and the kitchen was small and hot, even in the middle of a Detroit winter. There were many times I would step outside for a break in the freezing cold and wouldn't even think about taking a coat. It was COLD out, but I couldn't even tell because the kitchen was so HOT. After a stint in Charlotte, NC I came back to Atlanta and got a job as sous chef at Ray's on the River. Ray's was a 450 seat beast of a restaurant. On busy nights we would have ten men on the hot line manning 2 convection ovens, a 10 burner cooktop with 2 more ovens, a salamander, a 6' wood burning grill, a flattop, 2 fryers, numerous heat wells, and a 6' window with heat lamp. The heat was pretty bad under the best of circumstances, but in their infinite wisdom, the management company decided to remodel the kitchen, which was good. The problem was they didn't budget correctly and ran out of money after they had removed all ventilation on the hot line... and it was April... Who were the Fools here? By the time summer hit it was miserable. The line cooks brought in an outdoor thermometer and on numerous occasions the thermometer pegged at 190°. On a particularly busy night our grill cook took a break and had to literally ring his t-shirt and chef coat out before he could come back to the line. My station was directly behind him. We basically worked back to back. It wouldn't have surprised me to have seen Satan himself walk onto that line. That was my last "normal" job in the culinary world.

We have our own kitchen now and it's not nearly as bad as some of the "hell holes" I've worked in, but I'm a bit older now. 10 or 12 hours in 80° temperatures isn't real fun. I could keep it cooler, but I'm... frugal. Don't get me wrong, it's not that I'm so old I CAN'T take it. I just don't WANT to anymore! When you work in kitchens, the last thing you want is to walk outside into even more heat and humidity. From May to September it's like being very slowly braised!

That's why my favorite times of the year are Fall, early Spring, and Winter... You can keep summer thank you very much! Enjoy the summer and think of me while you're sitting at your desk wishing you could be outside in the summer heat!

Incredible Buys on Beef!

2009-03-05T14:03:00.000-08:00

Notice to all of you carnivores out there: This is an excellent time for stocking up on your favorite cuts of steak. With the markets being down and consumers holding on to every last cent until they are forced to part, the prices of beef have plunged. For those of you who don't have a membership to Costco - get one! Now! Do not pass go, do not collect $200. Go directly to Costco and stock up on some of the best beef you can lay your hands on without shelling out big bucks for Kobe or Wagyu (American Kobe). Those two are still going to cost you a pretty penny IF you can find them.

I'm not sure if the grocery store prices have dropped accordingly, but wholesale vendors have certainly cut prices and Costco is a good alternative to opening a commercial food establishment and dealing with vendors. Trust me, you don't want to go there! Go to Costco... They have recently started carrying Prime cuts of steaks. If you're unfamiliar with the grading system for beef, there are 8 grades: Prime, Choice, Select, Standard, Commercial, Utility, Cutter and Canner. The first 3 are the only ones you should ever worry about. Prime is the best. Select is fine for sandwiches. Choice is the most common. We use only Prime or Choice in our kitchens depending on the application.

We were in our local Costco store and just browsing, killing time when we stumbled onto some really beautiful beef. These steaks had incredible marbling (veins of fat running through the meat). In the Culinary World, fat is flavor and these were QUITE flavorful. We immediately started rummaging through the cooler bin to find the most appetizing candidates and picked out the best 3. Luckily most people were buying the less expensive Choice cuts. I tried to tell'em, but they weren't listenin'! $8.99 for cut Prime ribeye steaks is an incredible buy! Their loss was certainly our gain!

We brought them home and seasoned with olive oil, salt & pepper, and some garlic. I prefer to season them well ahead of cooking. Place them on a plate in the refrigerator on a lower shelf for several hours prior to cooking. We use only natural hardwood charcoal. It gives the food a nice smoky flavor. I've seen on cooking shows where many people will place the steaks on the counter for 30 minutes prior to grilling. I personally disagree with this for a very good reason. I like my steaks to stay on the grill as long as possible to pick up as much of the smoke flavor as possible while staying as rare as possible.

We let the steaks rest for about 5 minutes prior to service so the juices could redistribute. Let me tell you these steaks melted in our mouths! We had some demi glace that we make for private dinners that we serve at our kitchen and in our clients' homes. The combination of the steaks, the demi, and a very nice red wine (the blood with the beast as Lynda likes to say) were enough to send us to a state of bliss rarely reached at the dinner table... this was GOOD!
I highly recommend you give these steaks a shot. If you have questions, send me an email for tips or have us over and we'll cook them for you! Bon Appetit!

Valentine's Day 2009

2009-01-06T14:53:00.000-08:00

After the success of last year’s Valentine’s offering and listening to the requests of their guests, ADAiRE is happy to announce the addition of a chef interactive facet. “Fine dining for you and your special someone in an intimate and elegant setting.” ADAiRE has been called a “hidden gem” in Alpharetta. Away from the hustle and bustle of mainstream eateries, dining at ADAiRE is by reservation only. With an open reservation seating for 4 couples at 7pm and a single private reservation for 2 at 9pm, ADAiRE offers the most exclusive dining in the North Fulton-South Forsyth area. This year’s menu includes a fresh salad, hot appetizer, entrée, and dessert with Chef’s interactive preparation for the appetizer and dessert. The menu is prix fixe and includes a complimentary wine flight for $100 per person for the 7pm seating and $175 per person for the exclusive private dining experience at 9pm. Vegetarian options are available with prior notice.

First Course
choice of:
Mixed Field Greens with Strawberries, European Cucumbers,
Goat Cheese, and Spiced Pecans with Champagne Vinaigrette
***
Smoked Salmon Bruschetta with Caper Crème Fraiche
and Caviar Garnish

Second Course
Chef’s interactive
Seafood Vol-au-Vent: a mixture of shrimp, crab, and lobster with
brandy and cream in a puff pastry shell

Main Course
choice of:
Barrel Cut Filet Mignon with a Truffled Cabernet Glace, sautéed
Haricot Vert, and Herb Whipped Potatoes
***
Tartlet of Shredded Duck, Goat Cheese, and Fines Herbes with
Blueberry Vinaigrette and sautéed Baby Spinach

Dessert
Caramel and Cherry Flambé with Saffron-French Vanilla
Frozen Custard en Crepe and Pecan Crisps

"Valentine's Eve" 2009

2009-01-06T14:51:00.000-08:00

For those adventurous couples who want something more for Valentine’s weekend than a reservation at yet another neighborhood eatery, ADAiRE offers an interactive cooking class, culminating in dinner for two and complimentary champagne toast. The intimate, evening of entertainment is limited to 4 couples to preserve the elegant ambiance. There are certainly other places one could take a cooking class, but none with the romantic ambience and privacy afforded by the location and accoutrements of ADAiRE. Friday’s festivities are $100 per couple. Packages for Friday’s class and Saturday’s Valentine’s Dining Experience are available at a reduced rate.

Menu:

Imported Cheese Tray with Fruit and Appetizer provided on arrival

Entrée:

(Instruction)

Petite Filet with Truffled Demi Glace, Scalloped Crab, Balsamic Baby Green Beans in Prosciutto, and Creamy Whipped Potatoes

Dessert:

(Chef Demonstration)

Flourless Chocolate Baked Alaska and Champagne Toast

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.