Chef's chef

Here's a quick blog post I did for Epicurious about my friend Marco Canora. Looking forward to cooking with him in November.


http://www.epicurious.com/articlesguides/blogs/editor/2013/09/chefs-chef.html

Five & Ten Prix Fixe: September 12th - September 18th

MENU A

BUTTERNUT SQUASH SOUP with spiced pecans, whipped cream, and chives

Madeira, Rare Wine Co., ‘Charleston Sercial’, Portugal, NV

COHO SALMON with piccolo farro, mustard greens, corn, and chicken jus

Bourgogne blanc, Maison Roche de Bellene, Burgundy, France, 2010

APPLE TURNOVER with sweet bay diplomat cream

 

MENU B

5&10 GARGANELLI with root vegetables, late harvest tomatoes, and ricotta salata

Catarratto, Castellucci Miano, Sicily, Italy, 2011

BRAISED PORK CHEEKS with anson mills polenta, roasted maitake mushrooms, italian flat beans, and natural jus

Costieres de Nimes, Domaine de la Petite Cassagne, Rhone, France, 2011

CARAMEL CARROT CAKE with pecan short crust, mascarpone mousse, and pickled butternut squash

Available for 5:30, 5:45, or 6:00 pm reservations every day

$30 food $15 booze

Five & Ten Prix Fixe: September 5th - September 11th

Five & Ten Prix Fixe

Available for 5:30, 5:45, or 6:00 pm reservations every day

September 5th - September 11th 

$30 food $15 booze

MENU A

LOCAL FARM EGG with 5&10 pepperoni, crispy farro, mustard greens, and basil

Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2012

BRAISED PAINTED HILLS SHORT RIB with lacinato kale, whipped potatoes, roasted baby carrots & puree, and natural jus

Cabernet Sauvignon, Schug, Sonoma, CA, 2010

SCOOP OF PEANUT BUTTER CHOCOLATE ICE CREAM with whipped cream, brûléed bananas, and brandied cherries

MENU B

POACHED SHRIMP & COUNTRY HAM BROTH with lady peas, arugula, pulled ham hock, and cornbread croutons

Gruner Veltliner, Berger, Niederösterreich, Austria, 2012

PAN ROASTED TROUT with succotash, crispy okra, warm bacon vinaigrette, and a shaved turnip & radish salad

Sauvignon Blanc, Mount Nelson, Marlborough, New Zealand, 2012

EARL GREY CREME BRÛLÉE and a chocolate chip oat cookie

Five & Ten Prix Fixe: August 29th - September 4th

Prix Fixe

MENU A

STEAMED PEI MUSSELS with jalapeños, bourbon broth, and grilled bread

Rye Pale Ale, Terrapin Brewery, Athens, GA

SMOKED CATFISH with carolina gold rice, crisp green tomatoes, tomato chutney, swiss chard, and paprika emulsion

Catarratto, Castellucci Miano, Sicily, Italy, 2011

FIGGY CHOCOLATE TORTE with whipped cream and sweet potato sorbet

MENU B

CRISP PORK BELLY with 18th century oats, candied peanuts, buttermilk, and chow chow

Sherry, Bodegas Grant, Amontillado, Jerez, Spain, NV

BRAISED VEAL BREAST on polenta cakes, roasted baby bell peppers, maitake mushrooms, and mustard greens

Costieres de Nimes, Domaine de la Petite Cassagne, Rhone, France, 2011

APPLE BROWN BETTY with ginger diplomat cream and a crisp cinnamon cookie

No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day

Five & Ten Prix Fixe: August 15th - August 21st

MENU A

1. CRISP GREEN TOMATOES with pickled peppers, gribiche, and arugula 

     Gruner Veltliner, Berger, Austria, 2012

2. ASHLEY FARMS CHICKEN with succotash and fennel & pickled citrus salad

      Bourgogne Rouge, Chauvenet-Chopin, France, 2008

3. PECANS ROLLED IN PHYLLO with cane syrup and pickled peach

MENU B

1. PROSCIUTTO AND MELON SALAD with 5&10 ricotta, flowering basil, aged balsamic, and GA olive oil

      Rosé, Domaine de la Noblaie, Loire, France, 2012

2. VA FLOUNDER with rice middlins, wilted arugula, roasted fennel, maitake mushrooms, and cherry tomatoes

      Sancerre, Domaine de la Perriere, Loire, France, 2012

3. CHEF'S CHOICE CHEESE with housemade baguette and accompaniments

   
$30 food $15 wine 
No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day

Five & Ten Prix Fixe: August 1st - August 7th

MENU A
 
1. PAN FRIED CHICKEN LIVERS with anson mills grits, green tomato relish, celery, and hot sauce butter
Cava, Conde de Subirats, Penedes, Spain, NV

2. DUCK CONFIT with braised cabbage, pickled citrus, and fennel slaw
Costieres de Nimes, Domaine de la Petite Cassagne, Rhone, France, 2011

3. NECTARINE AND BERRY MACEDONIA honey zabaglione

MENU B
 
1. RICOTTA GNOCCHI with heirloom tomatoes, flowering basil, and ricotta salata
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011

2. CORNMEAL CRUSTED CATFISH with hoppin john, crisp okra, and lemon emulsion
Sancerre, Domaine de la Petite Mairie, Loire, France, 2012

3. CHILE-CHOCOLATE POT DE CREME with cocoa nibs and bizcochitos

 

$30 food $15 booze

No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day

Five & Ten Prix Fixe: July 18th - July 24th

 

MENU A

1. CRISP OKRA AND HEIRLOOM TOMOATO SALAD with green goddess dressing
Ventoux Blanc, Cuvee des Trois Messes Basses, France, 2012
 
2. BRAISED CHICKEN THIGHS with soft polenta, stewed tomatoes, and braised fennel
Bardolino, Corte Gardoni, 'Pradica', Superiore, Veneto, Italy, 2011
 
3. ASHER BLUE CHEESE with roasted grapes and mostarda
 

MENU B
 
1. CHILLED TOMATO SOUP with olive oil sorbet, basil, and pepper
Pinot Grigio, Ornella Molon, Piave, Veneto, Italy, 2011
 
2. PROSCIUTTO WRAPPED TROUT with leek rice grits, kale, and pecan brown butter
Sancerre, Domaine de la Perriere, Loire, France, 2012
 
3. HAZELNUT FINANCIERS with macerated blackberries and white chocolate ice cream

$30 food $15 booze

No Substitutions Please
Available for 5:30, 5:45, and 6:00pm reservations every day