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Bespoke ATL Fall 2013 : Page 33

sara hanna PhotograPhy Diver scalloPs With Forest MushrooMs anD autuMn root Puree Astor Court, The St. Regis Atlanta As the leaves start falling and changing colors from emerald green to gold, bronze and orange, the season lends inspira-tion to autumn-inspired dishes. One Atlanta dish, in particular, is truly representative of this colorful, rich time of year—the diver scallops with for-est mushroom blend, autumn root puree, truffle emulsion and green garlic essence, served at The St. Regis Atlanta’s Astor Court. “Diver scallops and seafood, in general, are extremely popular with our local guests,” says Executive Chef Joseph Trevino of The St. Regis Atlanta. “We wanted to create both a sense of the season and to ensure we enhanced the delicate flavor of the scallop. I love dense fall mushrooms with this dish; chanterelles and lobster mushrooms add great texture contrast to the softer scallop.” The artfully prepared dish is suggestive of the fall time, with the forest mushrooms lying elegantly across the dish, as leaves would gracefully rest on the ground. The scallops are perfectly seared and placed atop a bed of autumn root puree, so each bite is full of flavors that blend harmoniously. If there’s any dish that gives the taste of autumn, it’s this one. (404-563-7900; Diver scallops at The St. Regis Atlanta’s Astor Court ‘Butcher’s Menu’ Abattoir “Top Chef” alum Hector Santiago has been one of Atlanta’s most celebrated chefs for more than a decade. Fans breathed a sigh of relief when he became executive chef at Anne Quatrano and Clifford Harrison’s Westside restaurant, Abattoir, after Pura Vida closed unexpectedly. His secret “Butcher’s Menu” is a perfect example of the adventurous culinary streak he brings to Abattoir: Promoted only by word-of-mouth and social media, the offal-based appetizers change nightly, featuring ingredients ranging from common (liver) to rare (sweetbreads) to challeng-ing (brains). For bold palates, dishes like summer blood sausage with macerated pears or grilled hog maws confit with chaufa spice and aji amarillo caper sauce offer unique flavors diners won’t find anywhere else in town. “I grew up eating dishes like these in Puerto Rico,” Santiago says. “I’m reinterpreting dishes from Latin American culture, and other cultures, by adapting them to the ingredients available locally.” But remember—din-ers will only be presented with the “Butcher’s Menu” upon request. (404-892-3335; courtesy oF aBattoir Blood sausage is on the secret “Butcher’s Menu” at Abattoir. bespoke MAGAZINe fAll 2013 33

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