Georgia Inspired

Utilizing some vidalia onions in our pasta tonight. The tortellini are filled with a mixture of pureed confit vidalia, potato, and extra virgin. When removed from the water they are tossed in a smoked burro fusso. We paired these with an orange molasses brined pork belly we picked up from Snake River Farms, some chanterelles that happened to turn up after not being utilized at another event in the hotel, some evo pudding, onion blossoms, arugula, and peach.

This is my flavor test run for the new pork that will be on the menu. Instead of vidalia confit tortellini we will agar and mold spheres of the onion puree, double bread them and fry for a nice liquid center vidalia "fritter".

The onion blossoms are intense! I recommend not eating these on their own as Aaron and I each took a nice bite out of one of the blossoms and ended up regretting it. I have come to the conclusion that there is pretty much nothing on the planet that will get that taste out of your mouth if you have too much at once. Eat one and it will only take about 4 hours for it to go away. Needless to say, we are using them sparingly as to not offend anyone's taste buds but it is a good background flavor in moderation.


  1. This is the part where a lot of cooks fail. It's easy to write a menu based on the entire world's spectrum of available food ingredients. But... when you can look at a list of produce that will go bad soon superimposed upon a list from the deadstock in the dry storage and freezer and put together a badass menu, then you are a chef! Even better when the dining room crowd can't tell the difference because you pulled it off so well.

  2. I agree, it's not always what you order. Sometimes the best dishes are off the cuff going into the walk in and with no idea what you are going to do or sifting through the dry goods for inspiration. Of course refinement will come.