the BiSTRO at ADAiRE and Our Many Chef Services

Menu for week of 10-1 in the BiSTRO! Come join us for lunch M-F 11-2!

We've been listening to your requests! Let us know what you think and come see us!

Soups $4 cup, $6 bowl, $8 sourdough bread bowl:
Chicken Vegetable
Tomato Basil

Salads $6 entree, $4 side, $4 add protein : 

Celestial Salad - Greens, mandarin oranges, almonds, & goat cheese, and orange vinaigrette
Caesar - house made dressing, croutons, and Parmesan cheese

Sandwiches $6:
Hot - Roast Beef with Horseradish Cream
Cold - Muffaletta on Sourdough - Italian meat piled high w/vegetable relish
Chicken Waldorf Croissant - chicken breast, apples, walnuts, raisins, and cinnamon
Vegetable - Mediterranean Vegetable Wrap

Entree $8: Coq au Vin - Chicken cooked in a red wine sauce
Salmon Croquettes with a Saffron Aioli

Sides $4: Whipped Potatoes
Steamed Vegetables w/ Balsamic

Dessert $3: Chocolate Peanut Butter Bars
Ambrosia

Cooking Class Schedule 1st Quarter 2011

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!

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!

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

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

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

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!