Here is one of the pigs we raised at Taylor’s Farm. We took the belly, loin and top shoulder and glued it together sous vide it with local honey, sage and cooked it at 120 for 3 hours. We served it with stewed tomatoes and orka, braised kale, apple braised potatoes and pork belly and garlic scape froth.
These are awesome, thanks to Nick & Molly and there Bar the Porter Beer Bar in Atlanta GA for the idea. These puppys are going on are new dinner menu and I am very proud of them. Make sure to check out the www.theporterbeerbar.com and drink a cold one for me.
More To Come On This Soon !!!!!!!!!!!
Hopefully this will be ready in a year can’t wait to start cooking with this Ham. Thanks Dave his family for raising the pigs and for all the hard work our staff put in to making this happen.
Kobe Beef Carpaccio, Smoked Truffles, Garlic Ailoi, Focaccia, Truffle Puree
House Cured Bacon and Potato Soup, Beet Gelle, Crispy Leek, GA Cavair
Champagne Braised Trout, Pearl Onions and Turnips, Crispy Potato, Clam Froth, Sunburst Trout Cavair
Herb Sous Vide Lamb, Salsify Root Ravioli, Parsnips, Truffles in Gelle, Milk Braised Salsify, Herb Truffled Butter Sauce
White Chocolate Cake, Passoin Fruit, Pomgranate, Champagne Pomgranate Sabayon, Crispy Chocolate
This is going to be some of the best trout cavair. Sunburst is amazing!!!!!!!!!
Local Honey Glazed, Celery Root Ravs, French Horns, Hegde Hogs, Swiss Chard. We sous vide the with honey, rosemary, thyme, and cooked it at 125 in a thermal for 25 min and then seared it.
Thanks to everyone who came to dinner it was a dream of mine for queit sometime. I fell that farm to table is so important and also keeping some mountain heritage. All of the farmer’s that came did such a good job, thanks. So here is is a link to Ginger’s Blog where there are some awesome pics. Please make sure to check out the side show.
Ginger’s Blog
http://amitphotography.com/blog/
Farmer’s Dinner Slide Show
Above are some pictures from our Farmer’s Dinner, which was part of Highlands Second Annual Culinary Weekend. Our vision was to spotlight the local farmers and artisans we use on a day to day basis. One of the most important things at the dinner was that we had 2 seatings. The first, in which the farmers were able to get a glimpse of the kitchen & us preparing the food. Then, they were able to speak to the guests about the food and why they were so passionate about their products. We were very fortunate to have a professional taking pictures, Ginger Mosely of A Moment In Time Photography. But, until she has worked her magic, here are a few of my personal photos from this very special evening.
We recently toured Sunburst Trout Farm in Canton, NC. The drive was beautiful! Sunburst is located right next to Lake Logan and the leaves were at absolutly peaking! Their facility and staff reconfirmed our belief in the quality trout that they produce. They are so passionate about what they do and very knowledgable about substainable trout farming. We feel that their smoking and caviar making is the best out there. Thanks for showing us around the raceways 
So here are some pics from butchering our pigs for the farmers dinner and so much more. We used all of the pig except about 2#.So here is a list of things we have started.
4 Prosciutto
2 Maple Smoked Jowl Bacon
2 Savory Heirloom Garlic Bacon
2 local Honey Bacon
Cured Lardo
Rendered Lard For Prosciutto, Bread & whatever else we can come up with
Fromage de Tete
4 Cider Sous Vide Loins
1 Spiced Sous Vide 24 hr Pork Belly
Alot of Dry- Cured Sausages
Today we had the chance to get a glimpse of Taylor Farms. While tucked away on 1.3 acres in the North Georgia Hills, Dave & his family have prided themselves on making the most of the land they live on. Chicken coops, a pig hoop, and many a raised beds, there’s alot we can learn from them.
The real reason for the today’s visit……….. to bring the pigs we’ve helped feed for the past 3 months, to Blalock’s Meat Processing. It wasn’t as easy as we thought, but none the less, a learning eye-opening experince. 3 days from now, we’ll pick up 500lbs of USDA Pork. Thanks to the Taylor Family for raising and bonding with these silly beasts. Thanks to Blalock’s Meat Processing & the USDA Inspector for allowing us to stand in on a day in the life at the slaughter house. Stay tuned, as we’ll be posting more pictures of the pigs once the butchering begins.
Peach Paper made with ultra tex
House made ricotta
Balsamic and fig vin. thicken with xantham gum
Fresh peaches
Baby Arugula
Sous Vide Scallops
Thats alot of Pork
There is alot more to come then we butcher or pigs in the next to weeks
Seared Snapper Smokey Grits Candied Ham Hocks Braised Farm Greens Pickled Chanterelles and Red Port Hock Jus
So hopefully this will be our kitchen garden. We are working on the plan now and with any luck next spring it will be up and running. So please keep your fingers crossed. There is alot to come and we’ll keep everyone up to date as the plans unfold.
Here it is…….. After 2 1/2 months of planning, prepping, waiting, making several mistakes and alot of agony, our plan for a Housemade Charcuterie finally was served tonight. 1st, I’d like to thank Zack & Jennifer for all their hard work and dedication to this project. The first pictures are from the beginning and the last pictures are the finished product. On this plate we have duck proscuitto, sweet Hungarian paprika, landjager, foie gras sweetbread and chanterelle sausage, andouille, mortadella, & dry cured ribeye cap. Pairings are rustic bread, pickled chanterelles, whole grain mustard, candied black olives, white port macerated golden raisins & pickled cipollini onions.
We thought this was a great experiment. Much more to come………..
Thanks Aaron for letting me hang out on a lazy Sunday. It was great seeing your dedication and being in your kitchen. Awesome operation, thanks for the inspiration.
Check out The Chocolate Bar in Dacatur. www.thechocolatebardecatur.com
Grilled Mahi Mahi, stewed heirloom tomatos, heirloom peppernod, lady pea & truffle puree, and fried eggplant. Tomato froth & fresh basil.
Here we have a brined and roasted pork loin, with our friend Woody’s Barker’s Creek Grits. Also, fresh figs, local tear drop tomatos, pickles chanterelles and a apple cider ham hock methylcellulose sheet.
We have a lot, I repeat, a lot, of tomatos!!!!!!! Thanks to our friends and farmers. Mountain sunshine helped produce some beautiful crops.
These are our new pigs thanks to Dave and his family. We are saving all our scraps at the restaurant to help with the feed. We are very excited about this all, pork is one of are favorite meats. Maybe one day we will have our own farm but for now thanks Dave for all you do.
So, this was my old home. I miss it so much. Working for Guenter Seeger and his team was amazing and anyone who worked there knows what I’m talking about. There just are not many place like this, (RIP).
The ole team. I miss them so…………………
Aaron, sorry about the pic.
P.S. See you at my wedding!
Scallops, Caramelized Cauliflower, Summer Vegetable Chow Chow and Tomato Water
The caramelized cauliflower sheet was made this methocel and then dusted with sugar and brunt like a brulee
Here is a new dish we did last weekend. Searced wolf fish and garlic scape pototoe souffle with crispy broccoli and silver queen corn
So, our photography doesn’t do the food any justice. Charleston was an amazing experience. Just what was needed to inspire and flare our creative spirit. The Ideas In Food Dinner was dish after dish of beautifully presented, fun, fresh ingedients. It reminds us that we are not the only ones who wish to create this type of unique and intriguing cuisine.
I am very excited to say we will be going to McCrady’s this Sunday for the Ideas In Food Dinner. I hope to have some pics and some new ideas. Sean and his team are always cooking up something new and have been a real inspiration us. This will be our first time meeting Sean or Alex and Aki. It will be one hell of a night.
This is the ribeye dish being prepped for Memerial Day Weekend. It sold very well the first weekend. Here’s to the Holiday!
This is a new dish on our line-up. Here we have a sous vide Painted Hills ribeye with heirloom fingerling potatoes, baby shittake marsala ragout, wilted Dave Taylor branch spinach and finished with a Hot Vidalia Onion Sheet………..melts in your mouth not on your plate! Divine.
If only we had half the heart the Taylor family has…….. life would be so much simpler, you could almost say it would be bliss. The world wouldn’t rotate if it weren’t for farmers like Dave. Thanks for all you do!
This is a country ham wrapped halibut with pureed turnips, pickled artichokes, Dave Taylor’s young branch spinach and a Sunburst Caviar blanc de blanc.
This is sous vide lamb with herbs this is on dinner menu we serve it with open face rav’s filled with morels and fava beans and finished with and mustard jus
We’ve been using activa for a little while now. We’ve found alot a realy cool uses. Here’s an example of one on dish on our current menu. We use activa to bind two Painted Hills shortribs together and sous vide and cooked them for 48 hours.
This is a new squab dish we came up with. Here we have, carrot braised carrots, brown butter solids, brown butter sauce, and a apricot & golden raisin chutney. For the carrot braised carrots, we juiced carrots and added xanthum gum to emulsify the juice and make it more of a sauce like consistency. Thanks to www.ideasinfood.typepad.com for the ideas.
These are some really cool baby shittake mushrooms we got from a west coast vendor. Check them out at www.foodsinseason.com
This was on our last menu. We didn’t know if it would sell but it did very well. Thanks Schaumann for the pics.
Here’s some old pics.
We started off thinking a chicken thigh terrine would be good, so we pulled out the old activa. First we started by glueing all the chicken thighs together and poaching them in sous vide. Them we decided to slice them and wrap them in chicken skin. We tried pan searing and deep frying them. Our favorite was deep fried. We served them as an appetizer with a morel and ramp ragout and pickled okra.
Ooooops! Wrong Dog!
Here are some pics of the sausage “Dogs” that we did for our charcuterie plate. This is a Jaegerwurst/Hunter Sausage. Thanks to our friends at the ole Rib Shack for the smokin!
This was a saffron lobster consomme’ tagliatelle with butter poached lobster & crispy bacon.
This has given us alot of ideas on papers and different types of wrappers.
HEY IF YOU ARE OUT THERE THIS ONE IS FOR YOU, LOVE YA ! WE ALL MISS YOU AND YOUR PHOTOS. SO THIS ONE’S FOR YOU ^ THE KITCHEN WILL NEVER BE THE SAME ^ KEEP LIVEN IT, AT THE END OF THE DAY IT’S ALL JUST FOOD!
Chipped China Dinners are an execellent time for talented chefs to compose dishes that are far and beyond anything you could experience in a fine dining restaurant, bistro, or down home cooking establishment. Geared for those who love nothing more than food and the ever evolving culinary arts. We look forward to showcasing food at an elevated & creative level. Step outside of the box and join us for a “Chipped China Dinner”!
Below you can view some sample creations in the making………………… Ciao!
Apple, Fennel, Celery, Fennel Pollen, Cider
