An American Chef

2013 South Carolina Seafood Challenge

Finally did it, off to New Orleans in August to compeate for the National Challenge

Golden Tilefish, Shrimp Risotto, Broken Tomato vinaigrette and Caponata

Fall Flavors

Candied Pork Belly for the Coastal Uncorked dinner

The best way I could ever describe Eataly would be as a Three ring circus of food complete with clowns, coffee, confections and dinner throw in some sideshow freaks and fluff and Viola you have it. Ol did I mention Confections enough to send a Diabetic into a coma!!!

One of the more educational and fun stations at Eataly is the Mozzarella Station which always seemed to attract a handful of on lookers

Ol those Italians and there meats

The array of cured salami was absolutely mindboggling

The Bastianich family and Mario Batali have a lockdown on Italian in New York similar to what GM had with cars in the seventies. Hand Crafted Gelato very tasty I had a Banana Scraccadella Sorbeto not much to look at but so smooth in texture one could forget it was sorbet at all.. The only real question was at this point was who is Luca Montersino?

Aaahhh Dessert

The one reoccurring theme I noticed was that a larger amount or dessert offerings were sugar free and gluten free and don’t let the close up pictures fool you it’s all about portion control

I counted three different silicon molds and two different plastic serving vessels used to create this vast display of confections

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.......