Chef Shane Devereux on Fox 5, Good Day Atlanta
March 23rd, 2010
Good Day Atlanta
Menu for February 26th, 2010
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Crab Round, Horseradish Mayo, Meyer Lemon Puree, Creme Fraiche
Fresh Picked Florida Lump Crab cake with lemon, lime, cilantro, parsley and cod
Grated fresh horseradish Mayonnaise, Meyer lemons
Lucien Crochet Sancerre Blanc 2007 Loire Valley, France
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Tomato Bisque, Pistou, Parmesan Crouton, EVOO
Roasted Tomatoes with garlic, onion and cream make up the bisque Pistou is added, similar to pesto but without the pignoli nuts Ciabatta croutons seasoned with Parmesan and salt
Capcanes Mas Donis Rosato 2008, Montsant, Spain
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Scallop, Pea Risotto, Duck Pancetta, Asparagus, Truffle Jus
North Atlantic Diver Sea Scallop,
Risotto prepared with an English pea puree and pecorino cheese
Duck pancetta is in the style of pancetta (an unsmoked Italian bacon) Asparagus garnished the dish along with a truffled sauce
Domaine Laureau Savennieres Les Genets 2006, Loire Valley, France
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Herbed Gnocchi, Star Anise, Braised Oxtail, Morel Mushrooms, Shallot Confit
Gnocchi finished with tarragon, parsley and oregano
Star Anise is the spice cooked with the Oxtail
Morel mushrooms look like eraser covers for pencils but taste nothing like it, Shallot confit is fancy for caramelized
Chateau Massiac Minervois 2007, Languedoc Roussillon, France
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Vanilla Yogurt Panacotta, Pine Apple Gelee, Brandied Snaps
Pana Cotta is Italian “Cooked Milk”
In this case we substituted fresh yogurt with vanilla beans
Pine Apple Geleeis a type of Jello atop the Pannacotta
Brandied snaps are tuiles made with apple brandy
Vietti Moscato d’ Asti Cascinetta 2009, Piemonte, Italy
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Executive Chef : Shane Devereux
Sommelier: Valerie Masten
Special Thanks to:
Quality Wine & Spirits, Atlanta, Georgia
Harmony Kubiak, Photography
