The Serenbe Southern Chefs Series welcomed back Anne Quatrano, the powerhouse behind such Atlanta institutions as Bacchanalia, Abattoir, Floataway Café, and StarProvisions.
|Chef Christopher Schmidt of Floataway Cafe
preparing homemade ravioli.
Anne brought her expertise to my kitchen on July 8 and 9 and delighted her students with a menu of tantalizing dishes for Sunday evening’s class: roasted, marinated beets with goat cheese (see recipe below); egg yolk and ricotta ravioli with summer squash and zucchini (see photo left); pan-roasted north Georgia trout with Carolina Gold rice risotto and caponata; and peach brown butter tart.
Christopher Schmidt, executive chef of one of Anne’s restaurant’s, Floataway Café, made the preparation of that evening’s meal seem oh-so-simple.
|Chef Anne with cheese monger Tim Gaddis
preparing one of several cheese courses.
Monday brought a new day and a twist on the series, with Anne and Tim Gaddis, the cheese monger at Star Provisions, hosting a cheese tasting in place of a cooking demonstration. The cheese selections were many, varied, and all from artisanal cheese makers in the South. The accompaniments, which included fresh figs, cured meats, toasted hazelnuts, sautéed fingerling potatoes, caramelized onions, and Serenbe honey, perfectly complimented the cheese selections and, with a salad tossed with Anne’s homemade Green Goddess dressing, made for a satisfying meal.
It was a privilege to open my kitchen once again to Chef Anne; she is an inspiring and inspired chef.
I think you will enjoy her roasted beets. The flavors and colors of the ingredients were brilliant together. Enjoy!
Roasted, Marinated Beets with Caly Road Little Stone Mountain Goat Cheese
½ pound Caly Road Little Stone Mountain Goat Cheese (or similar)
3 pounds medium sized ruby queen or Chioggia beets
½ cup red wine vinegar
2 tablespoons butter
¼ cup honey
2 cups water
salt and black pepper
2 avocados, peeled and sliced
1 cup fresh blackberries
¼ cup toasted pistachios
½ cup baby arugula
Place washed beets in a deep roasting pan. Fill pan ½ way up the beets with water. Add vinegar, butter, honey, salt and pepper. Cover tightly with aluminum foil and roast in a 350 degree oven for 1 ½-2 hours or until a knife goes easily into a beet’s center. Remove from oven and remove from cooking liquid; reserve cooking liquid. Wearing gloves, peel off the exterior skin and quarter beets while still warm. Strain the cooking liquid through a chinois, season to taste with salt and pepper. Toss beets with reserved cooking liquid. Serve with fresh goat cheese, avocado, pistachio, blackberries and baby arugula.
|Roasted, marinated beets with goat cheese|