Now, Katie and I are almost birthday twins(ies). And last weekend my husband and I celebrated my 26th birthday with an amazing dinner at 5&10 in Athens, GA. Chef Hugh Acheson is known for, among other things, his unibrow, his affectionate but biting wit as a judge on Bravo's Top Chef and his modern take on traditional Southern cuisine- all things that have made me eager to dine at his restaurants for quite some time now. Acheson won the James Beard award for Best Chef Southeast for his work at 5&10 last year, and this year 5&10 is nominated for its outstanding wine program. He's also the owner of The National in Athens and Empire State South in Atlanta.
[Bubbly] |
My dining experience began with a bottle of champagne at our table and a first course- a perfect Caesar salad with Nueske bacon. I know, I know- a Caesar salad. There were so many beautiful looking first courses, but I have several unfortunate (but not life-stopping!) food allergies- nuts, mostly- that drove me towards that delicious Caesar salad. I am also a bit of a purist and don't like requesting that nuts be left off a dish. It just wouldn't be the dish it was supposed to be without that ingredient. Besides, did I mention it was perfect? I could and would eat it every day.
In between our first and second courses, the executive chef, Kyle, came out to our table to introduce himself and brought additional appetizers- foraged mushrooms with a fried quail egg on top of a slice of brioche with balsamic. Delightful. As it turns out, Kyle works with my husband's boss (hence the awesome, totally lucky, I'll-claim-it-as-a-birthday-miracle special treatment) at which point I couldn't help but think..
[you doooo? you know the ownerrrr?] |
I digress again. Acheson's desire to make good, updated Southern cuisine prominent and accessible extends beyond his restaurants and into his cookbook and to online magazines, where he gladly shares recipes for some of his menu's staple entrees like his Frogmore Stew, a take on the traditional low country boil. This is what I chose for my entree at 5&10 and I was delighted to later find this recipe on Food and Wine's website. I happily recreated it last night...
[ingredients, obviously] |
[stewing away, almost done] |
[Frogmore Stew] |
No comments:
Post a Comment