Sometimes it’s nice to get out of the kitchen and go hang out in the park! This was one of those times. I was able to participate in this year’s taste of the Highlands. I presented a simple offering of Chilled English Pea Soup with olive oil croutons, paprika oil, and mint crème fraiche. Much to my pleasant surprise it was the “bell of the ball” and took home the honor of best dish.

The Sun came out and the weather was fantastic!

 

Our table looked great, and in case you were not aware Murphy’s is known for having the best brunch in Atlanta. Fortunately for me I was in the park and not working that morning’s service.

Believe it or not, I really do enjoy getting the opportunity to interact with people as they consume what I have created. Even if they do not care for it, I am able to get a better reading of what the general public enjoys. This was a great success, and as I said before it did win best dish! There of course were a couple of people that did not care for it due to their aversion to peas.

 

I tried to explain that I did not like peas either when I was younger, but was able to eventually come around. However I was simply not persuasive enough for them, and that’s ok. I will now eat and enjoy peas, but there is still one dish that I will never touch, but that is another story!

 

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Here are some photos from an event that I did back in February. This turned out to be a great night, but I have to say that I felt a little pressure when I found out that I was inheriting such a task. This big night was the first of many challenges that I have had to face since taking the reigns at Murphy’s, but none the less it was a joy to be a part of.

 

Special Thanks to Chef Drew Van Leuvan of One Midtown Kitchen and Chef Cameron Thompson of Two Urban Licks for assisting with making this night such a success.

 

 

 

 

 

 

 

 

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We have had some technical issues here at A.P.G. nothing serious, just a lack of domain registration as well as posts being lost in cyber space. So here they are back to original state. The dates for some of them are not correct, but the content is there. Shafer dinner post coming soon!

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 It has been a while, there has been a lot on my plate, and I have not made time to write. I have not really had much to say and honestly just wanted to get through the holidays, but as another year has come and gone I wanted to take a moment to look back and reflect on what has happened and what may be to come.

 

This whole site came to be because I was looking to go into to 2010 with a way to self promote my work, the kitchen that I was running, as well as other people (Mark Newman of Newman Farm), interests (Bourbon), and issues that popped up in the hospitality industry. In a world that has been saturated with social media I started to realize that the philosophy of “Self Reliance” is becoming more embraced when it comes to marketing and public relations.

 

My efforts worked in some ways better than others. It did help to attract some attention from colleagues in the industry, guests of the restaurant, and prospective employers. This site was able to provide a living portfolio of some of the work that had been done, and sadly I wish that I would have chronicled a few more of our endeavors, but alas it was not meant to be (at that particular time).

 

Five months in to the sites existence it came time to move on from AAP, a decision I still have no regrets about. It did however create a bit of a gap, at least for me. I continued to put posts of dishes that I had created however none of these would be available to experience by any consumers. I was no longer at the restaurant and interestingly enough AAP closed its doors months after my departure. I suppose I have a good sense of timing, I was feeling that it was time to move on to a different market and see what all was out there waiting for me. This was a risky decision, but I was confident that things would pan out soon enough.

 

After being scouted by some high profile Restaurant groups and Chefs in other cities I was able to make my way to Atlanta, GA. And have the opportunity to work with Concentrics restaurants. Not only is this new gig providing me with financial stability, but it is also allowing me to pursue other ambitions and interests. As for what some of those are I am still keeping those cards close to my chest, and will divulge more information as things develop. I have been able to experience and explore the great City of Atlanta, and slowly but surely getting to be introduced to passionate and dedicated people that make up the industry here.

 

As for the next couple of weeks I will be planning and prepping for huge event at Murphy’s (the restaurant that I am currently working at). That event is a wine dinner featuring none other than Shafer Vineyards, you might have heard of them. Doug Shafer himself will be there and I am all too thrilled to have the opportunity to write a menu to be paired with his stellar collection.

 

As for what else 2011 will have in store, well who can really say? Life as you all know is full of surprises and as always I look forward with great anticipation to see what is around the corner for me.

 

Some things that I am planning on and look forward to sharing with you all will be visiting Tom  Detko at Enchanted Springs Trout Farm in the Carolina’s as well as my upcoming trip to wineries of Napa Valley and attempting to eat my way through San Francisco. So it looks like there will be some fun things to come this year and I am sure there will plenty more.

 

Until next time… “Stay hungry my friends”

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I was recently asked to develop a menu for a Hot Dog Themed concept, so here is what I came up with. In today’s value driven market will 2011 be the year of the Dog?

   

Choose your preparation:

 

                      Grilled    Steamed    Griddled     Fried

                           Choose your classic toppings:

 

Grilled Onions                 Sport Peppers                   Tomato                  Dill Pickles

Chili                                  Cheese Sauce                    Cole Slaw                Pickle Relish

Ketchup                            Yellow Mustard           Grain Mustard           Sauerkraut

 

                         Can’t decide? Try one of our originals!

 

Beanie Weenie –

Frank with Baked Beans, onion straws, crisp bacon, diced red onion

 

Fat Frank –

Frank wrapped in bacon, stuffed with pimento cheese, batter dipped & deep fried, topped with potato salad and pickle relish

 

The Angry Dog–

Frank with, habanero ketchup, sport peppers, spicy onions, cucumber salad

 

The Mighty Mick –

A Giant foot long dog – loaded with grilled onions, sauerkraut, sport peppers, tomato, pickle relish, chili, cheese sauce & cole slaw

 

Ameri-Coney –

Frank with chili, grilled onion, yellow mustard, and cheese sauce

 

Morning Glory –

Frank with sautéed bell peppers, sweet onions, breakfast potatoes, and a fried egg

 

Georgia Scramble –

Frank with chili, onions, cheese sauce, jalapenos, mustard, cole slaw crushed crackers

 

Wiener of the Week –

Ask us about our special wiener feature!

 

                                  

                                   Stellar Sides

 

 

    Potato Salad     Creamy Cole Slaw      Beef Fat Fries                      

 

                     Our  Chili                      Baked Beans

 

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