That's how I roll

assorted maki

Sweet Potato Tart

Chocolate Sweet Potato Tart with Cinnamon Gelato

Tomato Confit

2 pints of cherry tomatoes(peeled)
4-6 garlic cloves
2 bunches of Fresh Thyme
1 tsp of Black peppercorns
Olive oil good quality

Method: combine all ingredients cover in oven proof pan with aluminum foil and place in 275 degree oven for 2 hours

Coulotte Steak with Butter poached Lobster

Charleston Wreckfish

With edamame and carrot ginger butter

Images from service

Tira-mi-su



Peanut Bombe



Sushi Assortment

Panzanella Bread Pudding

Italian,Southern fusion at its best

Moment’s from Service

Vegetable Napoleon with Feta and balsamic

Niçoise salad

Weird Potato Dish with Romaine Veloute
Braised Beef Risotto


Chocolate Torte with Strawberry Chantilly

Images from Service

Black Grouper

Seared Back Grouper, Herbed Gnocchi with Wilted Greens, Balsamic Strawberry and Saffron Cream

Images from Service

Short Rib over Red Dragon Polenta with Parsnip Chips

Coriander Seared Tuna with Citrus

Gazpacho Shooters

The Charleston Chop

The lambs were screaming...What became of your lamb, Clarice?

Diver Scallops

Are a very popular here at 21Main we do ours with a exotic mushroom risotto fried spinach and finish it in a Thai Butter Sauce

Say Cheese

"A meal without some cheese is like a beautiful woman with only one eye.”- said the famous gastronome and cookery writer Jean Anthelme Brillat Savarin.

Bitter Sweet Pill

One of the hardest mistakes I ever had to learn was not to over process my food; I think that is the first thing every young chef wants to do and was exactly the reason I failed my CEC with the ACF a very bittersweet moment in my career that would take me years to truly appreciate as a producer of fine cookery such as it may be. So heed my lesson or not, I say to you all save your Roulades, Stuffing’s, and for God’s sake your Mousses for the not so benevolent creatures of the night and let your protein shine with what may soon come to light highlighted with appropriate sauce and such of course. If this doesn't make sense, wait 5 years and reread it.......

Tapas Menu for Bar

Seared Scallop on Truffled Parmesan Risotto with Basil Oil
Sherry, Garlic Shrimp on Basil Ricotta Crostini
BLT-Beef Tenderloin Lettuce, Tomato and Dijon Aioli on a Crostini

Dessert

Yes We Recycle!!!!!!

In my household we have employed one Calypso; here she is found working day two of an orphaned Bone in Ribeye an instrumental part of our program to say the least

Tonight’s Service

Beef Tortelloni in a Truffled Mushroom Ragout
Fresh Pasta

Laying out the sheet

Beef Short Rib with Demi-Glace Filling

All lined up and ready for the water



Finished Product with Mushroom Sauce

From Dinner Service

Bone In Ribeye with Hollandaise


Shrimp & Grits


Chocolate Chambord Raspberry Mousse




So much more to come.......

Easter in New York with 21 Main

I was blessed with the opportunity to visit our sister restaurant this past week in New York and got a rare glimpse at a real professional gastronomic Juggernaut in motion


Chef Pauly making Nitro Ice Cream


The Bain Marie from Hell kept at a saucy 200,000,000 BTU's



Uber tender Ribs....

32cm of cheesecake

Bittersweet dark chocolate cheesecake, Raspberries,Graham Cracker Crust, XR Anglaise and Fresh Mint



mmmmmmmmmmmm Soooooooo Good!!!!

Whisky Dinner March 23rd

Bamboo Rice

Is a sushi grade short grain rice that is soaked in bamboo juice and green tea to achieve that vibrant color then is cooked and bound together with a gastrique in order to to form a seared rice cake that we serve with our saku tuna it is found to be aromatic as well as herbaceous in quality

Myrtle Beach area chefs sweep S.C. Seafood Challenge - Local - TheSunNews.com

Strand chefs sweep S.C. Seafood Challenge

This was such a fun dish to do and so whimsical I couldn't have enjoyed it anymore if I had tried(coffee and doughnuts) was a triumph for all cooks in our area proving that outside the box does work and we are able to strive above the calabash seafood platter after all