Friday, October 29, 2010

Bieber on Boulevard

On Tuesday morning, I found myself alone, with a little free time and surrounded by several pumpkins.

So, what is a guy, who has a lot of knives and a lot of pumpkins to do?

Carve the face of Justin Bieber into a pumpkin of course! Check it out, you can download stencils here, If I had to do it again, I would adjust the eyes a little more (he looks cross-eyed) and give him a left ear. Either way, he is still pretty scary.

The bedazzled and smiley pumpkins were done by Beatrice & Clementine. I still have to carve the bigger pumpkin, but according to my 6-year old, we have to have at least one traditional jack-o-lantern.

Happy Halloween.

p.s. If you are not trick-or-treating this Sunday, there are still tickets available for Sunday Supper South at White Provision in Atlanta. It is going to be an awesome 5-course dinner benefiting the James Beard Foundation. Click here for more information.

Thursday, October 28, 2010

5 & 10 prix fixe from October 28 thru November 3

every night for 5:30, 5:45 and 6:00 reservations

menu A


marinated mussels and escarole salad with orange vinaigrette, capers, fried sage, and pickled red onion

Sauvignon Blanc, Mount Nelson, Marlborough, NZ, 2009


smoked trout spaghetti carbonara: smoked trout, red chile flake, swiss chard, local egg, black pepper, parsley, and parmesan

Verdicchio, Marchetti, Marche, Italy, 2008


spiced chocolate and orange marmalade tart with whipped cream and coconut anglaise

menu B


fall salad of shaved radishes, fennel, and kohlrabi, local lettuces, parmesan, and bistro vinaigrette

Pinot Grigio, Borgo M, Veneto, Italy 2008


bacon wrapped grilled quails with creamed turnips and their greens and lemon-thyme jus

Pinot Noir, Au Bon Climat, Santa Barbara, CA, 2008


sticky date pudding with sweet potato ice cream, cocoa crumbs and maple pecans

$25 food

$15 wine

Monday, October 25, 2010

Roasted Butternut Squash Soup with Muhammara, Yogurt and Ground Pecans

Serves 6

2 pounds butternut squash

2 tablespoons brown sugar

2 tablespoons unsalted butter

2 tablespoons water

½ cup yellow onion, diced

½ cup leek, cleaned and minced

1 stalk of celery, minced

1 teaspoon fresh sage, chopped

Pinch of allspice

1 small apple, cored and diced

1 quart chicken stock

Bouquet of thyme, bay and parsley

Zest of one lemon

Salt to taste

6 tablespoons of Muhammara (recipe follows)

6 tablespoons whole milk, Greek yogurt

2 tablespoons ground pecans

1. Preheat the oven to 400°F.

2. Cut the squashes in half lengthwise and scoop out the seeds Place the squash halves into a roasting pan, flesh side up and rub with the butter and the sugar.

3. Pour water in pan, cover with foil and roast for 1 hour. Remove the foil and roast for 15 minutes more to lightly brown squash.

4. Remove the squash from the roasting pan and let cool.

5. In a large pot, melt the butter over medium heat. Add the onion, leek and celery and sweat until translucent. Add the apple, sage, allspice, chicken stock and bouquet. Cook until apple is tender, about 15 minutes.

6. Scoop the cooked squash, discarding the shells. Place cooked flesh in soup base. Remove bouquet. Season, puree in a blender on medium to high (you can do this in batches if necessary).

7. Ladle into six soups and top each bowl with one tablespoons of muhammra, a tablespoon of yogurt, a teaspoon of ground pecans.


Makes about 1 cup

1/2 cup roasted red peppers, peeled and seeded

1/4 cup fine toasted breadcrumbs

1/4 c. toasted walnuts

2 cloves of garlic, minced

1 tablespoon lime juice

1/2 teaspoon nigella seeds (or cumin)

1/4 teaspoon hot chile flake

1/4 cup olive oil

1 tablespoon warm water

1/4 teaspoon sea salt

Place the red peppers, the breadcrumbs, walnuts, garlic, lime juice, nigella seeds and chile flake in a blender and puree. Slowly add the olive oil to emulsify. Thin with water if necessary. Season with salt, scrape into a clean small bowl and set aside.

Thursday, October 21, 2010

5 &10 prix fixe from October 21st - 27th

every night for 5:30, 5:45 and 6:00 reservations

menu A

1. Caramelized onion tart with Sweet Grass Jessanne cheese

Riesling, Von Hövel, Mosel, Germany, 2007

2. Mustard grilled lamb with sauteed chanterelles and butter pea gratin.

Crozes-Hermitage rouge, M. Chapoutier, ‘Petite Ruche’, Rhone, 2008

3. Pumpkin crumb cake with sweet bay leaf ice cream and maple pecans

menu B

1. Cauliflower soup with curry cream and crisp shallots

Macon la Roche-Vineuse, Alain Normand, Burgundy, France, 2008

2. Roasted mahi with tomato buerre blanc, butter braised cabbage, and crisp fingerlings

Crozes-Hermitage blanc, M. Chapoutier, ‘Petite Ruche’, Rhone, 2008

3. Tangerine sorbet with poached pear and thyme shortbreads

$25 food

$15 wine

Thursday, October 14, 2010

5 &10 prix fixe from October 14th thru October 20th

every night for 5:30, 5:45 and 6:00 reservations

menu A


roasted beet and hakurei turnip salad with arugula, shaved parmesan, fried sage and grain mustard vinaigrette

Gruner Veltliner, Schwarzbock, Austria, 2009


chicken-fried steak (White Oak grassfed beef) with leek-whipped potatoes, green beans, black pepper gravy, and housemade chowchow

Chinon, Charles Joguet, ‘Cuvée Terroir’, Loire, France, 2008


Orange, cardamom and pistachio rice pudding

menu B


butternut squash soup with muharmara, yogurt, and ground pecans

Cava, Conde de Subirats, Spain, NV


crisp trout wrapped in benton’s country ham, stuffed with lemon, fennel, and mustard greens, with bacon vinaigrette and red mule grits

Chenin Blanc, Domaine de Belliviere, ‘Les Rosiers’, Jasnieres, Loire, France, 2007


Daily selected cheese served with roasted grapes, pecans and toasted baguette

$25 food

$15 wine

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