with dad in mind on father's day, i really wanted to do the staplehouse version of steakhouse food. we started with a "wedge" salad. half a head of baby chicory from rock star farms, housemade bacon, maytag blue cheese, basil, heirloom hot-house tomatoes, red onion and champagne vinaigrette.
next up, tybee island white shrimp salad with avocado terrine.
these amazing shrimp were poached and then marinated in lime, orange, jalapeno, garlic and extra virgin olive oil. after a few hours of marinating i tossed them with cilantro, red onion, radish and cucumber. the avocados were pressed into a terrine mold overnight. right before plating, i removed the terrine and cut slices revealing this green mosaic.mac and artisanal cheese.
we baked the pasta in a mix of four cheeses (secret staplehouse recipe), topped with garlic bread crumbs and parsley.
whole roasted ribeye sliced prime rib style, with crispy hand cut french fries. we served the steak with sides of garlic mayo, housemade hot sauce and sea salt.
one of my oldest memories of food is a neighborhood block party where my dad made homemade georgia peach ice cream. i remember the kids sitting around the churning wood bucket waiting for the first taste of creamy cold peaches. with that memory in mind, i made old fashion vanilla bean ice cream and topped it with macerated peaches from milan, georgia.
thank you for sharing father's day dinner with us: cari, jim, michael, steve, amanda, scott, sarah, al, amy and steve b.!