lettuce, turnip, beet - georgia organics 2012

last month staplehouse was invited to take part in a georgia organics event, "lettuce, turnip, (the) beet" at sweetwater brewey.  jen, ben and i roasted a whole hog from thompson farms and made lettuce wraps with local garden salsa and pickled ramps. we had such a great time and always enjoy working with our dear friend steven satterfield of miller union. staplehouse is a big supporter of our local farmers market and we are lucky to have so many amazing farmers to work with!

sunday, april 22nd 2012 - SOLD OUT

menu

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satsuma, endive, fava beans, parmesan, basil, citrus vinaigrette

chilled asparagus soup, housemade creme fraiche, pickled ramps

buffalo mozzarella, toasted bread, grilled garden salsa

ashley farms hen, english peas, radish, spinach, hen croquette, lemon butter emulsion
strawberry short cake

we are committed to serving superlative ingredients, menu is subject to change upon availability.  substitutions politely declined.

morel dinner #1 of 2012

it's spring! it's the time of year when chefs and restaurants are chomping at the bit to get there hands on bright green vegetables. after an albeit mild winter, we are pumped to have access to the awesome bounty of our local and regional farmers. this dinner is a little bit of a transition between the seasons. spring vidalias and foraged morels come together with short rib, rich reductions and butter.

first up, a salad of grilled baby vidalia onions with roaring 40's blue cheese, marcona almonds and arugula.

it's morel time, and we went out and found some beauties for this truffled gouda grilled cheese with morels.  we served it with a chicken jus that we steeped wild garlic for dipping.

slow braised beef short rib with beet butter, baby beet salad, toasted bread and foraged baby pepper cress.

i ate a almond joy last week and it must have stuck in my brain.  so, for dessert, we made a coconut custard with chocolate ganache, toasted coconut and macadamia nuts.

thanks to everyone who made it out... pete, kirsten, michael, katherine, anais, iman, courtenay, chris, elmer and catherine!

sunday, march 18th 2012 - SOLD OUT

menu

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grilled baby vidalia onions, roaring forties blue cheese, toasted marcona almonds, arugula and vidalia green vinaigrette

"morel grilled cheese".  local morels, sottocenere al tartufo, ciabatta, scallion parmesan brodo 

braised short rib, beet butter, beet salad, toasted bread, wild georgia peppercress 

coconut custard, chocolate ganache, macadamia nuts, toasted coconut

menu is subject to change upon availability of ingredients.

james beard foundation 2012 semifinalists

jen + i wanted to say congratulations to our dear friend greg hardesty.  greg is a huge part of why i am as passionate about cooking as i am, and more importantly he is a dear friend.  i credit a huge part of my cooking to the philosophy of this indiana chef.  a way overdue nod to a chef who has pioneered the indianapolis fine dining scene for the last 14 years.  if you ever find yourself in indy be sure to stop into his restaurants, recess and room four,  for some of the best indy has to offer.  congratulations old friend!

we would also like to say congratulations to atlanta's own huge acheson of empire state south and billy allin of our favorite atlanta restaurant, cakes and ale for best chef semifinalist southeast!

a february dinner

it's been a while since our last dinner as we have been working on developing our small batch program and taking steps to make staplehouse restaurant a reality, but we were back at it last weekend and here are some pics from the night.

roasted duck breast with sauteed brussels sprout leaves, confit duck leg, caramelized fennel, FL orange, mint and candied ginger.

 grilled lamb shank with herb spatzel, swiss chard and roasted cherry-black pepper jus.

cherry clafoutis with soft cream and winter spice syrup.

not everyone from the dinner is pictured, but thank you to jackson, trey, lisa, jessica, charles, cathy, justin, jonathan, jason and emmanuel for joining us!

sunday, february 19th 2012 - SOLD OUT

menu

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oyster and clam stew, crackers, hot sauce

roasted duck breast and confit of leg, brussels sprouts, naval orange, candied ginger, mint

grilled boarder springs lamb shank, lamb bacon, herb spaetzle, swiss chard, roasted cherry-black pepper jus, goat cheese espuma

cherry clafoutis, winter spice syrup, soft cream