We're holding a slient auction to raise money for Whole Planet FOundation!

Sunday, March 28th
12pm - 4pm

We've always known our Team Members are talented and multi-faceted, and we're excited about the opportunity to share it with you!  To help raise funds for Whole Planet Foundation, our Team Members are donating everything from artwork to services.  We'll have everything set up in the parking lot adjacent to Roswell Road, so come see us and bid for a great cause!  ALL proceeds will be donated to the Whole Planet Foundation.

Seafood wins the "Cracking of the Parm" recipe competition

On Saturday, February 27th we celebrated the cracking of a fresh wheel of Parmigiano Reggiano by having a friendly cookoff between our departments.  Each department created an original recipe using fresh parmesan and our guests got to sample each one and vote for their favorite. 

 and the winner is . . . SEAFOOD!!!

Here is the winning recipe: 

Wild Mushroom Risotto with Porcini Dusted Sea Scallops and White Truffle oil

 For Scallops:

• 12 large diver scallops cleaned
• Ground porcini mushrooms (put dried mushrooms in spice grinder)
• Sea salt and pepper to taste
• White truffle oil
• 3 tbsp olive oil

Mix porcini mushroom powders with small amount black pepper and sea salt and coat all sides of scallops.  Heat oil over high heat until you see the first sign of smoke, add scallops and sear for about 2 minutes per side.

Basic Risotto Recipe:

• 2 cups Arborio Rice
• 1 medium onion small diced
• 2 cloves garlic minced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 5 cups or more unsalted chicken stock
• Salt and Pepper, to taste
• ½ cup grated fresh parmesan

Heat oil in large sauce pan over medium heat and add onions.   When onions become translucent about five minutes add rice and sauté for an additional two to three minutes (take care not to burn rice).  Add garlic and butter to pan and sauté for two minutes, season lightly with salt and pepper.  Add one cup of stock at a time and stir until most of the liquid is absorbed.  This process should take about 20 minutes and leave you with a creamy risotto.  Stir in grated cheese and check seasoning.

To assemble dish, stir mushrooms into hot risotto when you add your cheese.  Divide rice into four bowls and place 3 seared scallops on each plate.  Drizzle a small amount of truffle oil over each plate and serve.