November 20, 2012 Dinner Event St David’s Episcopal Church R1015

Old Roswell Road

Roswell, GA 30076 Guest chef: Marc Taft Chicken and the Egg

Salad LOCAL LETTUCES With Pear, Fennel, Spiced Pecans and Dijon Vinaigrette Wine: Zaccagnini Montepulciano D’Abbruzzo $12.99 Team:

Appetizer STONE GROUND BAKED GRITS With Grits, Country Ham, Mushrooms, Thyme & Parmesan Wine: Collard Mourgues Rose $14.99 Team:

Entree SEARED TROUT With Apple, Sweet Potato, Spiced Pecans & Ham Hock Reduction Wine: A to Z Pinot Noir $16.99 Team:

Dessert NORTH GEORGIA APPLE COBBLER With Rum, Caramel, Chai Spiced Chantilly Cream Wine: Montevina Zinfandel Port $17.99

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Local Lettuces ∙ ∙ ∙ ∙ ∙ ∙

Local Lettuces, washed and picked 3 Pears, cut in matchsticks 2 Large Heads Fennel, Shaved on Slicer Spiced Pecans Maple + Dijon Vinaigrette Kosher Salt + Pepper

MOP 1. In a bowl, toss lettuce with Salt & Pepper and dressing to lightly coat leaves. 2. Place on plate and top with pears, shaved fennel and pecans.

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Maple Dijon Vinaigrette Yield= 1 Quart + 1 Cup

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½ Cup Dijon Mustard 1 Cup Apple Cider Vinegar 1 ¼ Cup Maple Syrup 1 Tablespoon Honey 1 Tablespoon Molasses 2 Cups Blended Oil TT Kosher Salt + Pepper

MOP 1. Place all ingredients except oil in a blender or vita prep. 2. Blend on medium high speed slowly drizzling oil to emulsify dressing. 3. Check seasoning, adjust if necessary.

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Spiced Pecans - Yield=8 Cups ****(Shared with Entrée)**** 2 Teaspoons Kosher Salt 1 Teaspoon Ground Cumin 1 Teaspoon Ground Cinnamon 1 Teaspoon Ground Clove 2 Pounds Pecan Halves 8 Tablespoons Unsalted Butter 6 Ounces Light Brown Sugar 4 Tablespoons Water MOP 1. Toast pecans in 300 degree oven for 10 minutes. 2. Melt butter in large sauté pan over medium heat. 3. Add pecans and spices and toss until evenly coated. 4. Place on parchment lined sheet tray and spread evenly so nuts do not stick together.

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Baked Grits For the Grits: ∙ ¼ Cup Kosher Salt ∙ 12 Cups Uncooked Stone-Ground Grits ∙ 16 Tablespoons Unsalted Butter, at Room Temperature ∙ 3 Cup Finely Grated Parmigiano-Reggiano Cheese ∙ 12 Large Egg, Beaten

For the sauce: ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙ ∙

6 Cup Dry White Wine 2 Cup Sherry Vinegar 12 Ounces Country Ham, Diced 8 Shallots, Minced 6 Bay Leaves 6 Teaspoons Dried Crushed Red Pepper 12 Tablespoons Heavy Cream 6 Cups Unsalted Butter, Cut Into Cubes 1 1/2 Cups Finely Grated Parmigiano-Reggiano Cheese ∙ ¾ Cup Fresh Lemon Juice ∙ Hot Sauce

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Baked Grits (Continued)

For the Mushroom Topping: ∙ 6 Cup Assorted Fresh Mushrooms, Cut Into 1 to 2 Inch Pieces ∙ 6 Cup Assorted Fresh Mushrooms, Cut Into 1 to 2 Inch Pieces ∙ 24 Ounces Country Ham, Cut Into Thin Strips ∙ 6 Shallots, Minced ∙ ¾ Cup Olive Oil MOP 1. Prepare Grits: Bring salt and 3 gallons water to a boil in a large heavy saucepan over medium heat. Gradually stir in grits. Bring to a boil; reduce heat to medium-low, and cook, stirring often, 45 minutes to 1 hour or until grits are thick. Remove from heat, and stir in butter, cheese, and freshly ground white pepper to taste. Stir in egg until blended. 2. Preheat oven to 375°. Divide grits among 48 (4- to 6oz.) buttered ramekins; place ramekins in a hotel pan and add hot water to pan halfway up sides of ramekins. Cover pan with aluminum foil. 3. Bake at 375° for 15 minutes. Uncover and bake 20 minutes or until tops begin to brown. Gastronomie et Fraternite ~ from Friendship to Gastronomy Page 6

Baked Grits (Continued) 4. Meanwhile, prepare Sauce: Combine wine and next 5 ingredients in a saucepan, and bring to a boil over medium heat. Cook, stirring often, 5 to 7 minutes or until liquid is reduced to ¾ cup. Reduce heat to low; stir in cream. Gradually whisk in cubed butter, 1 cube at a time, whisking until blended after each addition. Remove from heat. 5. Pour mixture through a wire-mesh strainer into a small saucepan. Stir in cheese and lemon juice. Season with kosher salt, white pepper, and hot sauce to taste. Keep warm. 6. Prepare Mushroom Topping: Sauté mushrooms and next 2 ingredients in hot oil 3 to 4 minutes or until mushrooms are just tender. 7. Unmold grits onto serving plates, and serve with sauce and mushroom.

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SEARED TROUT ∙ ∙ ∙ ∙ ∙ ∙ ∙

Skin on Trout Filets Blended Oil Hash Ham Hock Reduction Frisee Kosher Salt & Pepper Spiced Pecans (Shared with Salad – Salad Team Makes Pecans)

MOP 1. Coat pan with oil and place over high heat. 2. Season Trout Filets with Salt & Pepper. 3. Place Trout in pan, skin side down and cook 1-2 minutes. Once fish releases from pan, flip to other side. Sear flesh side. 4. Reheat Hash and place in vessel. Top with Trout (skin side up) and drizzle with Ham Hock Reduction. 5. In a bowl, toss frisee with oil, salt & pepper. Place on top of trout. 6 Bay Leaves

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Sweet Potato, Brussel Sprout & Apple Hash

16 slices bacon 2 bushels of Brussel sprouts (about 2 pound), ends cut off and quartered 3 medium sweet potatoes, diced 2 apples, diced 2 Tablespoons Light Brown Sugar 2 Tablespoons Apple Cider Vinegar Kosher Salt and Fresh Ground Pepper

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Ham Hock Reduction

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1 Teaspoon oil 1 Large Yellow Onion, Diced 1 Carrot, Peeled and Sliced 1 Celery Stalk, Sliced 2 bay leaves 3 thyme sprigs 5 flat-leaf parsley sprigs 1 leek top, tied together to make a bouquet garni 1 Cup Red Wine 1/4 Cup Ruby Port 2 Smoked Large Ham Hocks 4 Cups Chicken Stock 2 Tablespoons Unsalted Butter Kosher Salt and Black Pepper Red Wine Vinegar 12 Large Eggs, Beaten

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NORTH GEORGIA APPLE COBBLER Serves 8-10 - (Needs to be completed 3 Times)

1 1/4 cups sugar, divided 3 cups (12.75 ounces) plus 2 tablespoons flour, divided 1/2 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon fresh nutmeg 6 cups peeled, cored and cubed apple (about 2¼ pounds, or 6 apples) 1/4 cup water 1 tablespoon baking powder 1 teaspoon kosher salt 1 tablespoon grated orange peel 1/3 cup plus ½ cup cold butter, cubed and divided 1 cup milk 1/2 cup dark brown sugar 1 cup quick-cooking rolled oats

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NORTH GEORGIA APPLE COBBLER (Continued) MOP 1. Heat the oven to 375 degrees. Butter a 13-by-9-inch baking dish. 2. Prepare the filling: In a large bowl, whisk together three-fourths cup sugar, 2 tablespoons flour, the allspice, cinnamon and nutmeg. Toss in the cubed apples to coat with the mixture. Sprinkle over the water and mix to combine. Turn the mixture out onto the greased baking dish. 3. For the cobbler topping, in a large bowl, whisk together 2 cups flour, the baking powder, salt and orange zest. Add one-third cup butter cubes and, using your fingertips, mash the butter into the dry ingredients until the mixture comes together in a sand-like texture. Pour over the milk and stir just to combine. Drop spoonfuls of the cobbler topping over the apple filling. Don't worry about completely covering the apple mix, as the batter will spread out during cooking. 4. Make the crumble topping: In a large bowl, whisk together the remaining 1 cup flour, one-half cup sugar and one-half cup brown sugar. Add the remaining one-half cup butter cubes and mix them into the dry ingredients with your fingertips as before. Add the oats and mix until combined but still crumbly. Sprinkle the topping over the apple and cobbler mix. 5. Bake the cobbler crumble until the top is lightly browned, the cobbler is baked through (a cake tester or knife inserted should come out clean) and the apples are bubbly, 35 to 40 minutes. Remove from heat and cool slightly before serving. Gastronomie et Fraternite ~ from Friendship to Gastronomy Page 12