What local ingredients and resources from the area do you
enjoy using most in your kitchen creations?
I source my meats locally, as well as from
Atlanta, and my pork comes from in town. I get
my seafood from the coast. My salmon comes
from Florida, and I have a good relationship with a
shrimp boat captain from Louisiana. Since I came
from the desert and am not used to having fresh
products so readily available—it’s really nice! As
far as produce goes, my menu cycles are based on
what’s being harvested in the area.
What other fun culinary events have you created for Wood-
side members, and which one seems to be the hit?
We had a great 4th of July event where we fed
over 450 people. It was a miracle that we pulled
that one o;! We had fireworks on the lawn, live
music, and everyone ate well and had a great time.
For Halloween, we did a murder mystery dinner
and I just made a super fun menu where we used
items like beet juice to mimic blood spatters! For
the holidays, instead of doing a Thanksgiving
bu;et, we do pick-up orders. That way, people
who don’t want to cook or dirty up their house
(but want to entertain) have easy access to the
luxury of having someone else cook for them.
Your recipe is very spring-centric, so I’m assuming you
enjoy cooking your way through the seasons! Strictly
speaking food, what’s your favorite time of the year (and
what ingredients do you love most from that season)?
I would definitely say the summer. Fresh and
light seafood is my go-to! I’m a fan of freshness and
I cook with a lot of fruit and citrus, so the summer
is the perfect time of year to brighten up the palate.
Chef’s Corner | Woodside
10 lb short rib, boneless, 8oz portions
1 btl cabernet
2 oz tomato paste
2 c chopped mirepoix
(celery, onion, carrot)
4 c good veal stock
4 c beef stock
5 sprigs thyme
2 sprigs rosemary
1 bunch parsley
3 bay leaves
salt & pepper
1 c oil for searing
Method of Preparation
1. Heat the pot and add oil. Sear the short ribs on all sides.
Remove and add the mirepoix to the pot. Sautée until caramelized.
2. Deglaze with red wine and add the tomato paste. Add short
ribs and let the red wine reduce with the beef.
3. Add veal stock, beef stock, thyme, parsley, rosemary, bay
leaf, and peppercorns. Simmer until short ribs are tender.
4. Remove short ribs from braising jus and reduce liquid until
nape. Season jus with salt and pepper.
FROM THE CHEF’S KITCHEN
WITH ROASTED GARLIC MASHED POTATOES
Garlic Mashed Potatoes:
10 lb Yukon gold potatoes
2 c heavy cream
1 lb butter, melted
¼ c salt & white pepper
Cook potatoes in salted water. Using food mill, puree potatoes.
Fold in heavy cream, butter, roasted garlic, and salt and