featured, Modern American Cuisine, Southern Specialties

MODERN AMERICAN FARE

Long before I immersed myself in Italian, French, Mediterranean and Mexican cooking, I cooked at my mother’s side, learning to make what can only be called  classic American food: Roast Beef and Popovers, Brisket and Mashed Potatoes with Succotash, Chicken with Dumplings— this was the fare of my childhood. When it was clear that cooking was my calling, I began first to expand upon what I knew, and perfect some of my mother’s favorites. Here are updated versions of the dishes I was raised on! I can create special appetizers, soups, salads, entrées or desserts, or an entire menu along one of these lines. I love designing new menus and am happy to develop a meal around your tastes, just let me know what intrigues you!

 VERY PARTIAL LISTING!

(for sample menus, scroll to bottom)

SNACKIN’

Watermelon Rind Pickles
Grilled Shrimp Lettuce Cups

Steak Tartare/ Black Pepper & Salt-cured Egg York / Pickled Beet / Fried Caperberry / Brown Rice Crackers

Steak Tartare

APPETIZER

Grilled Nectarine / Buratta / Basil / Balsamic Reduction

Grilled Peach
SALAD

Massaged Kale or Traditional Caesar

Caesar

ENTREE OPTIONS

Sous Vide Beef Tenderloin with a Peach-Red Wine Reduction

(finished with torch, below)

Searing Beef Tenderloin

Surf ‘n Turf

surf-n-turg

Chicken in Rose and Hibiscus Sauce

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Sous Vide Beef Brisket with Texas Mopping Sauce

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Barbecued Pork Loin with Bourbon Sauce

SIDES

Savory Bread Pudding: Leek or Spinach/Artichoke or Mushroom/Parmesan

(also available gluten-free Cheddar/Thyme Cornbread Pudding)

savory-bread-pudding-photo-by-k-r-b
photo by K. R. B.

 

Kickin’ Cole Slaw: Fresh corn (seasonal) / Habanero sauce

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Foot Stompin’ Baked Beans: Rancho Gordo black beans stewed for 24 hours in a clay pot / bacon lardons / Chorizo / Blackstrap Molasses / piloncillo  
Herbed Butter Grilled Corn

grilled corn

DESSERT

Lavender Bread Pudding / Currants and Bananas Brullée /Amaretto Mascarpone

Chef Gray's Bread Puddingserved warm

see our full Dessert Menu here

SAMPLE MENUS

Framed Menu American 2

Framed Menu American

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BBQ, Southern Specialties

Southern Specialites

This is a very partial listing of dishes I prepare from recipes shared with me by my bestie and Southern sister, Rutha Mae Barr. Eating her Chicken Supreme with Sour cream, Lima Beans and Dumplings is one of my fondest childhood memories.

SNACKIN’

Watermelon Rind Pickles
Grilled Shrimp Lettuce Cups

SALAD

Massaged Kale or Traditional Caesar*

ENTREE OPTIONS

Sous Vide Baby Back Ribs with Sweet & Sticky Sauce

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Barbecued Beef Brisket with Texas Mopping Sauce
Barbecued Pork Loin with Bourbon Sauce

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Roasted Lobster with Bourbon and Brown Butter

Shrimp and Crab (seasonal) Gumbo

Jambalaya

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photo by stu_spivack

SIDES

Kickin’ Cole Slaw

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Foot Stompin’ Baked Beans

Rancho Gordo black beans, first stewed for 24 hours in a clay pot,

then cooked with bacon lardons / Chorizo / Blackstrap Molasses / Dark Rum  

Herbed Butter Grilled Corn

grilled corn

DESSERT

Peach/Blueberry/Fig Cobbler

IMG_5282

* These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.