Drue Longo - Savannah Magazine

A Special Advertising Section of Savanna h Magazine
Chefsdish
We invited these culinary geniuses of the
Creative Coast to step into the spotlight for an
amuse-bouche of repartee. Read on to find out
what melts their butter. Photography by Teresa
Earnest, Angela Hopper and Katie McGee
39 Rue De Jean » Chef Drue Longo........................................................... Page
bar * food » Chef John Baker.................................................................... Page
Belford’s Savannah Seafood and Steaks » Chef Joseph Ronan...................... Page
Cha Bella Restaurant » Chef Larry Searson................................................. Page
Churchill’s Pub » Chef Mike DeMarco........................................................ Page
The Collins Quarter » Chef Ben Woods....................................................... Page
Driftaway Café » Restaurateurs Michele and Robyn Quattlebaum.................. Page
Little Italy Neighborhood Restaurant & Pizzeria » Chef Antonio Erpete.......... Page
Pacci Italian Kitchen + Bar » Head Bartender Sidney Lance........................ Page
The River House Seafood » Chef Gladys Young........................................... Page
Savannah’s Candy Kitchen » Candymaker Rhett Strickland.......................... Page
Savannah Technical College, Culinary Institute of Savannah
» Chef Gearry Caudell.......................................................................... Page
SAVOR…Savannah » Chef Kasey Thexton.................................................. Page
The Shrimp Factory » Chef Letrecia Blake.................................................. Page
Sisters of the New South » Restaurateurs from The Sisters Family................ Page
Starland Cafe and Catering » Chef Michael Pritchard.................................. Page
Toucan Café » Chef Scott Ottinger............................................................. Page
Contemporary Low
Country Cuisine
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Drue
Longo
39 Rue De Jean
605 W. Oglethorpe Ave. | 912.721.0595
39ruedejeansav.com
84
87
88
85
89
80
Serving Dinner
Nightly
SPECIALTY: Duck Confit! I first slow-cook the duck
in duck fat and herbs for hours. We pair it with
butter-and-garlic-poached wild mushrooms. The
accompanying goat-cheese-and-potato coquette
is whipped and creamy, then breaded so that
when you cut into its crisp exterior the flavor
explodes. The final touch is a slow-rendered bacon-and-grape emulsion that adds just the right
amount of sweetness to balance the pan-seared
duck confit. This dish screams 39 Rue de Jean.
309 WEST CONGRESS ST.
I CAN’T COOK WITHOUT: Butter, citrus and garlic!
AT MY PLACE: The quality and freshness of the
food mixes with the ambiance of the restaurant
to create a unique experience that fuses classic
French cuisine and sushi. The customer can
push their palate to new levels with a truly unique
dining experience.
MY DREAM DINNER GUESTS WOULD BE: My grandmothers—they inspired me in the kitchen, but
they both passed away before they could see me
develop my career in the culinary arts.
THE CHEF I MOST ADMIRE IS: My first chef, Louis
Spost from Hilton Atlanta. He was a great role
model, and he encouraged me and helped me advance my career. I admire him for all that he has
accomplished and how he operates his kitchen.
PERFECT PAIRING: Pan-seared scallop, champagne
vinegar and heirloom tomato fondue, red-beet
risotto and shaved fennel and chervil salad with
horseradish vinaigrette paired with Chateau de
Beaucastel Chateauneuf-du-Pape Blanco 2012.
912.233.2111
C h e f a n d C at e r e r P r o f i l e s
78 sPECIAL ADVERTISING SECTION
SPECIAL ADVERTISING SECTION
79
Mike
DeMarco
Churchill’s Pub
13 W. Bay St.
912.232.8501
thebritishpub.com
Ben Woods
The Collins Quarter
151
151 Bull
Bull St.
St. || 912.224.1245
912.224.1245
thecollinsquarter.com
thecollinsquarter.com
SPECIALTY: Pan-Roasted Salmon with wilted spinach, green-onion potato cake,
roasted-corn balsamic salsa and chive Beurre Blanc. Simple and delicious.
I CAN’T COOK WITHOUT: Robot Coupe. I use this food processor for sauces,
vinaigrettes, chopping, dicing, shredding … the list goes on.
MY DREAM DINNER GUESTS WOULD BE: The Atlanta Braves roster and the cast
of “The Walking Dead.”
THE CHEF I ADMIRE MOST: Chef Gordon Ramsay. I was able to work with him
as a contestant on Season 12 of “Hell’s Kitchen.” He is one of the most
passionate and driven people I have ever met. He takes simple ingredients
and makes them extraordinary.
HOW I GOT MY START: I have been interested in cookbooks since I was in first
grade. I worked in restaurants throughout high school and went on to attend
Johnson & Wales University in Providence, R.I.
A PERFECT PAIRING: Our BBQ Pork Ribs with Sweetwater 420.
Scott
Ottinger
Toucan Café
531 Stephenson Ave.
912.352.2233
toucancafe.com
SPECIALTY: Confit Duck Legs with roasted red and golden beets, cranberry
duck demi and Israeli couscous.
I CAN’T COOK WITHOUT: My talented sous chef, Carlos Williams.
HOW I GOT MY START IN THE KITCHEN: I was 16 and was working in the dish
pit of a popular steak house in Charlotte, N.C. One Friday night, the entire
kitchen staff walked out in the middle of service, and the kitchen manager
called for my friend and me to jump on the line. While he worked the grill,
he talked us through how to do everything. I’ve been cooking ever since.
PERFECT PAIRING: Raw Luck Lime Oysters with 2005 William Fevre Chablis
Grand Cru.
SPECIALTY:
SPECIALTY: Shrimp
Shrimp Salad,
Salad, with
with Georgia
Georgia shrimp,
shrimp,
pickled
mango,
avocado
mousse,
pickled mango, avocado mousse, English
English
cucumber,
cucumber, puffed
puffed wild
wild rice,
rice, seasonal
seasonal spring
spring
greens, cilantro,
cilantro, chives
chives and
and radish
radish with
with aa lemonlemongreens,
oil
oil dressing.
dressing.
II CAN’T
CAN’T COOK
COOK WITHOUT:
WITHOUT: Passion,
Passion, patience
patience and
and
persistence.
A
swig
of
rum
helps,
persistence. A swig of rum helps, too.
too.
IN
IN MY
MY KITCHEN:
KITCHEN: We
We have
have aa very
very small
small kitchen
kitchen
without
without aa walk-in
walk-in refrigerator.
refrigerator.
THE
THE CHEF
CHEF II MOST
MOST ADMIRE
ADMIRE IS:
IS: Francisco
Francisco Migoya
Migoya
MY
MY DREAM
DREAM DINNER
DINNER GUESTS
GUESTS WOULD
WOULD BE:
BE: Eva
Eva
Longoria.
Longoria. No
No one
one else,
else, just
just her.
her.
HOW
HOW II GOT
GOT MY
MY START:
START: II started
started as
as aa pot
pot washer,
washer,
then
then moved
moved to
to the
the line
line and,
and, after
after some
some time,
time, felt
felt
itit was
a
good
fi
t
so
I
decided
to
attend
culinary
was a good fit so I decided to attend culinary
school.
school.
MY
MY LAST
LAST MEAL
MEAL WOULD
WOULD BE:
BE: AA T-bone
T-bone steak
steak with
with
roasted
potatoes.
roasted potatoes.
PERFECT
PERFECT PAIRING:
PAIRING: Shrimp
Shrimp salad
salad and
and aa glass
glass of
of
Torrontés.
Torrontés.
C h e f a n d C at e r e r P r o f i l e s
80 sPECIAL ADVERTISING SECTION
SPECIAL ADVERTISING SECTION
81
Larry
Searson
Cha Bella Restaurant
102 East Broad St.
912.790.7888
cha-bella.com
SPECIALTY: Pan-seared Edisto Mahi over a canewater grit cake with an
heirloom tomato puree and grilled Georgia White Shrimp.
IN MY KITCHEN: You always get the wow factor—the oh my gosh!
Rhett Strickland
Savannah’s Candy Kitchen
Savannah,
Savannah, GA
GA || River
River Street
Street || 225
225 E.
E. River
River St.
St. || 912-233-8411
912-233-8411
Savannah,
GA
|
City
Market
|
318
West
St
Julian
Savannah, GA | City Market | 318 West St Julian St.
St. || 912-201-9501
912-201-9501
Charleston,
SC
|
Market
Street
|
32A
N.
Market
St.
Charleston, SC | Market Street | 32A N. Market St. || 843-723-4626
843-723-4626
Nashville,
Nashville, TN
TN || Broadway
Broadway || 310
310 Broadway
Broadway || 615-313-9919
615-313-9919
Atlanta,
GA
|
Concourse
B
|
Hartfield-Jackson
Atlanta, GA | Concourse B | Hartfield-Jackson Airport,
Airport, Concourse
Concourse B
B
800.443.7884
800.443.7884
savannahcandy.com
savannahcandy.com
MY DREAM DINNER GUESTS: The locals who have become more than dinner
guests; they are now also friends.
THE CHEF I MOST ADMIRE: Elizabeth Terry—she gave me her heart and
understanding of food. For that, I am thankful.
PERFECT PAIRING: Sausage-stuffed quail with dirty rice, plum chutney and
red-wine reduction with Waterbrook Merlot.
John
Baker
bar • food
4523 Habersham St.
912.355.5956
savannahbarfood.com
SPECIALTY: Amazing small plates and martinis.
IN MY KITCHEN: What makes cooking enjoyable for me—be it on a boat,
a camper or on my “Judy Jetson” stove—is being organized, putting my
guests at ease and entertaining them with unusual pairings and combinations.
I LOVE THAT SAVANNAH: Is slowly becoming a foodie destination. It’s been a
slow process, but, ready or not, here it comes!
II CAN’T
CAN’T COOK
COOK WITHOUT:
WITHOUT: My
My copper
copper pot—it’s
pot—it’s the
the
rst step
step to
to an
an amazing
amazing Southern
Southern candy.
candy.
fifirst
make
make aa fifive-star
ve-star meal
meal with
with anything
anything she
she has
has in
in
front of
of her.
her. She’s
She’s aa true
true MacGyver
MacGyver in
in the
the kitchen.
kitchen.
front
MY
MY DREAM
DREAM DINNER
DINNER GUEST
GUEST WOULD
WOULD BE:
BE: My
My
grandmother,
Emily.
She
is
the
soul
grandmother, Emily. She is the soul of
of all
all our
our
stores and
and the
the reason
reason we
we are
are here
here today.
today.
stores
HOW
HOW II GOT
GOT MY
MY START:
START: Being
Being around
around the
the business
business
my
entire
life,
it’s
hard
to
say
where
my entire life, it’s hard to say where II got
got my
my start.
start.
guess itit would
would be
be on
on my
my mother’s
mother’s hip,
hip, running
running
II guess
around
around from
from Tubby’s
Tubby’s to
to the
the candy
candy store
store or
or even
even at
at
the
house.
the house.
THE
THE CHEF
CHEF II ADMIRE
ADMIRE THE
THE MOST
MOST IS:
IS: That’s
That’s easy
easy …
… no
no
one famous,
famous, just
just my
my mother.
mother. Tonya
Tonya Strickland
Strickland can
can
one
MY
MY LAST
LAST MEAL
MEAL WOULD
WOULD BE:
BE: My
My father’s
father’s spaghetti.
spaghetti.
He lets
lets itit slow-cook
slow-cook for
for more
more than
than 24
24 hours
hours with
with aa
He
nice
nice cold
cold glass
glass bottle
bottle of
of Coke.
Coke.
PERFECT
PERFECT PARING:
PARING: AA wonderful
wonderful Dubs
Dubs Burger
Burger from
from
Dub’s, aa public
public house,
house, on
on River
River Street
Street paired
paired with
with
Dub’s,
Southbound
Southbound Brewing
Brewing Company’s
Company’s praline-fl
praline-flavored
avored
ale.
ale.
C h e f a n d C at e r e r P r o f i l e s
82 sPECIAL ADVERTISING SECTION
SPECIAL ADVERTISING SECTION
83
Gearry
Caudell,
Gearry
Caudell,
Culinary Arts
The
The Sisters
Sisters
Family
Family
Culinary Arts
Instructor,
Instructor,
CEC, CCE,
CEC, CCE,
ACE
ACE
Sisters
of
the
New
South
Sisters
of
the
New
South
2605 Skidaway Road | 912.335.2761
2605
Skidaway
| 912.335.2761
110 Mall
Blvd. |Road
912.355.1330
110
Mall
Blvd.
|
912.355.1330
103 Canal St., Pooler | 912.748.6700
103
Canal St., Pooler | 912.748.6700
thesistersofthenewsouth.com
thesistersofthenewsouth.com
Savannah
Savannah
Technical
Technical
College
College
5717 White Bluff Road
912.443.5700
5717 White Bluff Road
savannahtech.edu
912.443.5700
savannahtech.edu
SPECIALTY: Veal osso buco served with risotto
Milanese, root vegetables and braising jus. The
SPECIALTY: Veal osso buco served with risotto
idea that you can transform a tough cut of meat
Milanese, root vegetables and braising jus. The
into a dish that is tender enough to fall off of the
idea that you can transform a tough cut of meat
bone makes this a favorite of mine!
into a dish that is tender enough to fall off of the
bone makes this a favorite of mine!
I CAN’T COOK WITHOUT: A clean kitchen. Actually,
I get a little OCD in the kitchen, so whether in a
I CAN’T COOK WITHOUT: A clean kitchen. Actually,
professional environment or at home, I can’t start
I get a little OCD in the kitchen, so whether in a
cooking until I have a clean kitchen.
professional environment or at home, I can’t start
cooking until I have a clean kitchen.
THE CHEF I MOST ADMIRE IS: Eric Ripert—he has a
deep passion for food and an eye for presentation.
THE CHEF I MOST ADMIRE IS: Eric Ripert—he has a
I also admire his demeanor in the kitchen. A
deep passion for food and an eye for presentation.
great chef leads his or her kitchen by possessing
I also admire his demeanor in the kitchen. A
a great work ethic and setting the bar for excelgreat chef leads his or her kitchen by possessing
lence and professionalism.
a great work ethic and setting the bar for excellence and professionalism.
HOW I GOT MY START: I earned my culinary arts
degree and baking and pastry diploma at Sullivan
HOW I GOT MY START: I earned my culinary arts
University in Louisville, Ky. Within a year, I was
degree and baking and pastry diploma at Sullivan
sous chef then executive chef for Puccini’s La
University in Louisville, Ky. Within a year, I was
Dolce Vita. I went on to be sous chef at the West
sous chef then executive chef for Puccini’s La
Dolce Vita. I went on to be sous chef at the West
Baden Hotel and then executive chef of 1875: The
Steakhouse at the French Lick Resort. I taught
Baden Hotel and then executive chef of 1875: The
for the culinary program at Ivy Technical College
Steakhouse at the French Lick Resort. I taught
in Bloomington, Ind., for a year and a half before
for the culinary program at Ivy Technical College
accepting the position of culinary arts instructor
in Bloomington, Ind., for a year and a half before
with Savannah Technical College in 2010. This
accepting the position of culinary arts instructor
position is amazing because it allows me the
with Savannah Technical College in 2010. This
opportunity to prepare students for the workforce.
position is amazing because it allows me the
opportunity to prepare students for the workforce.
MY LAST MEAL WOULD BE: I wouldn’t care what the
food was as long as I was able to enjoy it with
MY LAST MEAL WOULD BE: I wouldn’t care what the
my wife.
food was as long as I was able to enjoy it with
my wife.
SPECIALTY: Soul food. Our traditional Southern meals
SPECIALTY:
food.ofOur
traditional
Southern
meals
will make Soul
you think
wonderful
dinners
at your
Mawill make
you think of
wonderful
dinnersand
at your
Mama’s
house—fried
chicken,
macaroni
cheese,
ma’s
house—fried
macaroni
red beans
and rice, chicken,
collard greens
andand
corncheese,
bread.
red
and from
rice, collard
greens
andlike
cornoxbread.
You beans
can select
traditional
dishes
tails,
You canwings,
selectsmothered
from traditional
dishessmothered
like ox tails,
turkey
pork chops,
turkey
smothered
chops,
shrimp,wings,
hamburger
steak pork
and liver
andsmothered
onions, then
shrimp,
hamburger
steak
and
liver
onions,yams,
then
pair them with Southern sides likeand
candied
pair thempotatoes,
with Southern
sides and
like fried
candied
mashed
lima beans
okra.yams,
mashed potatoes, lima beans and fried okra.
SOUTHERN ROOTS: All eight of us sisters were born
SOUTHERN
ROOTS:
All eightEverything
of us sisters
and raised
in Savannah.
wewere
knowborn
and raised
in Savannah.
Everything
we know
about
Southern
food, cooking
and seasonings
about
Southern
came from
here.food, cooking and seasonings
came from here.
AT OUR PLACE: You indulge in the best soul food
AT in
OUR
PLACE: surrounded
You indulgebyin family,
the bestlaughter
soul food
Savannah
and
in Savannah
surrounded by family, laughter and
delicious
aromas.
delicious aromas.
WE CAN’T COOK WITHOUT: Our specialty seasonings
WEfor
CAN’T
COOK
WITHOUT:
Our specialty
all our
traditional
Southern
dishes. seasonings
We even
for
traditionalseasonings
Southern dishes.
even
sellall
ourour
homemade
for corn,We
fried
sell
our
homemade
seasonings
for
corn,
fried
chicken, hamburger steak, lima beans, collard
chicken,oxtail,
hamburger
steak, turkey
lima beans,
greens,
pork chops,
wings,collard
okra
greens,
oxtail,macaroni
pork chops,
and tomato,
and turkey
cheese,wings,
greenokra
beans,
and
tomato,
cheese, green beans,
cabbage
andmacaroni
smotheredand
shrimp.
cabbage and smothered shrimp.
PERFECT PAIRING: Finish your meal with a slice
PERFECT
PAIRING:
Finish yourSouthern
meal withdesserts:
a slice
or serving
of our homemade
or serving
of ourwhite
homemade
red
velvet cake;
velvet Southern
cake; key desserts:
lime cake;
red
velvet
cake; white
velvet
cake;
lime
cake;
banana
pudding;
peach
cobbler
or key
bread
pudding.
banana pudding; peach cobbler or bread pudding.
WE HELP THE COMMUNITY: By facilitating fundraisWEing
HELP
THE COMMUNITY:
facilitating
efforts.
We can host aBy“Spirit
Night” fundraisin which
ing
efforts.
We
can
host
a
“Spirit
your group can invite the public toNight”
Sistersinofwhich
the
your group
public toand
Sisters
of the
New
South can
on ainvite
specifithe
c evening,
10 percent
New
South
on areceipts
specific will
evening,
percent
of your
guests’
go to and
your 10
organizaof
your
guests’
receipts
will
go
to
your
organization. You can also sell gift cards for a percentage
tion.
can also sell gift cards for a percentage
of theYou
proceeds.
of the proceeds.
C h e f a n d C at e r e r P r o f i l e s
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85
Michele
and Robyn
Quattlebaum
Driftaway Café
7400 Skidaway Road
912.303.0999 | driftawaycafe.com
SPECIALTY: Casual coastal cuisine! We do our best to find locally sourced,
fresh seafood and produce. Our Tybee Tuna is one of our most popular
dishes. Our selection of signature sandwiches, tacos and bountiful salads
are also popular.
AT OUR PLACE: Driftaway Café was created out of the desire to serve the
local neighborhoods of Savannah with great food in a relaxing environment
where people can feel comfortable grabbing a quick bite with a cold selection of craft beer or taking the time to dine with a nice bottle of wine.
HOW WE GOT OUR START: Robyn has been in this business since 1979, when
he traveled the Southeast opening restaurants for corporate conglomerates.
Michele’s experience reaches to childhood, when she spent summers at
her family’s fishing resort in the Bahamas. Robyn opened Huey’s on River
Street as well as several other restaurants in and around Savannah. He
and Michele had a chain of successful steakhouses in the early ’90s and
opened Driftaway Café in Sandfly in 2001.
Antonio Erpete
Pictured right with Director of Operations,
Chef Gary Langevin
Little Italy Neighborhood Restaurant
& Pizzeria
138 Johnny Mercer Blvd.
912.201.3805 | littleitalysavannah.com
SPECIALTY: Tris di Tartare con Involtino of Octopus—Tartar of tuna, salmon
and shrimp and involtino stuffed with cream of potatoes and marinated
vegetables (to be featured as a restaurant special).
AT OUR PLACE: You will find a real family, where values, like friendship and
affection, are authentic—just like our food.
I CAN’T COOK WITHOUT: Extra virgin olive oil, basil and fresh fish
MY DREAM DINNER GUEST WOULD BE: Paula Deen—now that I’m her
neighbor! While living in Italy, I learned of her capacity for simplicity and
professionalism here in Savannah.
THE CHEF I ADMIRE IS: Gordon Ramsay. He has a wonderful way of interpreting haute cuisine here in the USA.
HOW I GOT MY START IN THE KITCHEN: As a 9-year-old boy living in Frankfurt,
Germany, I made dishes from things I found in the kitchen, Fegato Veal alla
Veneziana. That day, I discovered my passion.
Joseph
Ronan
Kasey
Thexton
Belford’s Savannah Seafood and
Steaks
SAVOR…Savannah
315 W. St. Julian St.
912.233.2626
1 International Drive
912.447.4000
savorsmgsavannah.com
SPECIALTY: Belford’s Shrimp, Greens and Grits with sautéed shrimp, applewood smoked bacon, crisp grit cakes, collard greens, Chardonnay butter
sauce, grape tomatoes, green onions and Parmesan. It’s been a staple on
our menu for many years.
I CAN’T COOK WITHOUT: Fresh and local ingredients! I love bringing out the
best in what a region has to offer. I have learned so much by working in
various regions including the Midwest, the Middle Atlantic, the Southeast
and even Colorado.
THE CHEF I MOST ADMIRE IS: My mentor of 25 years, Alfonso Contrisciani,
CMC. He’s one of 66 Certified Master Chefs in the country.
MY START IN THE KITCHEN: Growing up with two older brothers, I learned that
the best way to stay out of trouble was to help in the kitchen—everyone
loves food! My passion to cook grew through the years. I always enjoyed
learning how to use a variety of fresh ingredients grown on our family farm.
PERFECT PAIRING: Our Chilled Smoked Salmon appetizer with arugula,
Pommery mustard, red-onion marmalade, crème fraîche and crostini pairs
perfectly with Van Duzer Vineyards’ Cuvée Pinot Noir (Oregon).
ONE THING IN MY KITCHEN I CAN’T LIVE WITHOUT: Great people with a
passion for providing amazing food! It is so exciting and rewarding to help
others realize their talents.
C h e f a n d C at e r e r P r o f i l e s
86 sPECIAL ADVERTISING SECTION
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87
Letrecia
Blake
Sidney
Lance
The Shrimp Factory
Pacci Italian Kitchen + Bar
313 E. River St.
912.236.4229
theshrimpfactory.com
601 E. Bay St.
912.233.6002
paccisavannah.com
SPECIALTY: We have the most incredible steamed seafood platter! It’s piled high
with fresh, local shrimp, clams, whole crawfish, snow crab legs, sausage and
corn.
IN MY KITCHEN: Everything is made from scratch and we’re always trying
something new. But it gets real busy here sometimes; we serve more than
600 dishes a day!
I CAN’T COOK WITHOUT: My kettles.
SPECIALTY: The Natalia, a pear-infused Jim Beam mixed with Partida Reposado, vanilla-honey syrup and fresh lemon juice. Italian for “Christmas
Day,” I developed the Natalia for the winter menu, but it has been so
popular we had to keep it.
AT MY PLACE: My bar team and I are professional and entertaining. We make
clean cocktails, and we are knowledgeable about the spirits we carry.
HOW I GOT MY START IN THE KITCHEN: I grew up in the kitchen at my
grannie’s house and my momma’s been cooking for 33 years. I’ve been
alongside them in the kitchen ever since.
HOW I GOT MY START IN THE BAR: I started as a server at Wild Wing Café. I
bugged the bar manager until he gave me a chance at bar-back. A few
months later, I was a full-time bartender. It was a great foundation for
high volumes, but I wanted more. I got into fine dining and fell in love with
wine and classic cocktails.
MY LAST MEAL WOULD BE: Completely Southern—smoked turkey wing with
oxtail stew, macaroni ’n’ cheese, collard greens and candied yams. Oh, and
peach cobbler, of course.
MY LAST MEAL: Pork Saltimbocca topped with a lemon-caper butter sauce,
pesto gnocchi, broccolini and paired with a bottle of Belle Glos Pinot Noir.
For dessert, just a bottle of Blanton’s—I love my Bourbon.
Gladys
Young
Michael
Pritchard
River House Seafood
Starland Cafe and Catering
125 W. River St.
912.234.1900
savannahriverhouse.com
SPECIALTY: Shrimp and Grits prepared with blackened shrimp, shallots,
roasted tomatoes, chicken stock and finished with butter. Our grits are
prepared with homemade chicken stock, parmesan cheese and heavy
cream.
I CAN’T COOK WITHOUT: Fresh herbs and olive oil. It’s simple, but sometimes
simple ingredients bring the best flavor to a dish.
11 E. 41st St.
912.443.9355
starlanddining.com
SPECIALTY: As a kid, I loved our pool during the summer—the “cannon ball”
off the diving board was a favorite of mine. The Goat Bomb on our menu
is a pool of our Tomato Thai Soup with a cannon ball of fresh goat cheese
in the middle and surrounded by grilled ciabatta bread. I never get tired of
the melting cheese and crunchy bread.
I CAN’T COOK WITHOUT: Whether human or automatic, a dishwasher is
something I can’t cook without.
THE CHEF I MOST ADMIRE IS: Alton Brown.
MY LAST MEAL WOULD BE: A River House Caesar Salad and our traditional
Paella!
THE CHEF I MOST ADMIRE IS: New York Chef Kevon Murphy. Kevon came to
work with me on “The SpongeBob Movie,” “Magic Mike XXL” and “Dirty
Grandpa.” He helped me understand and excel at this kind of production
catering.
C h e f a n d C at e r e r P r o f i l e s
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