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Southern Fine Dining advice needed

post #1 of 11
Thread Starter 

The owners of the restaurant and my chef have asked me to come up with ideas to replace a menu item. Being in the south, we obviously have a few southern "staple" dishes that people come to expect. Deviled eggs topped with a chopped piece of candied bacon is the current item in question. I want to keep the dish to something that is almost expected to be on the menu in a southern restaurant. So far my best idea is fried green tomato since it's going to be an appetizer and not an entree. Any advice is greatly appreciated.

post #2 of 11

Grit cakes topped with remoulade, shrimp, and pickled okra

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 11

Black Mountain Bleu cheese, bacon, and mashed potato croquettes served with a smoky tomato and cracked black pepper jam

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #4 of 11
Crispy Polenta fries w/ Green Tomato Chutney
post #5 of 11
Cornmeal Dusted Oyster Sliders w/ Smoked Red pepper Aioli
post #6 of 11
Sweet Potato Cake w/ Cajun Spice Shrimp and Chipotle Cream Sauce
post #7 of 11

I don't know if your restricted to apps but I'm from the south and one of my best sellers is on the desert menu...I do my version of banana pudding..

 

Vanilla bean panna cotta with brueled banana slices vanilla tuile shards nutella snow and a drizzle of cajeta

post #8 of 11

 

 

Corn griddle cakes topped with fried green tomatoes and spicy remoulade

......add chilies, rock shrimp, roasted corn, or good cheese

.....top corn griddle cakes with shrimp creole or collard greens or kale cooked with pork belly or smoked bacon

Something with kentucky bourbon....a smoked bacon bourbon sauce

Ok, corn griddle cakes with applewood smoked bacon bourbon sauce, topped with collard greens or kale

sweet potato bourbon cakes(fritters).....tasso  sauce?

hush puppies with crabmeat or shrimp......jalapeno relish.....spicy remoulade drizzle

 

 

 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #9 of 11

jojo...if only I could crawl thru my screen!

Louisiana is the perfect road trip length for us (umumum....is that  pone and thick smoky bacon and Steens on that B&B buffet?)

Sad to see what is still laying in waste in and around NOLA and quite a bit of the quarter is hinky during the middle of the day not to mention after dark (who wants to experience sorority sisters hurl next to a Lucky Dog cart)?

IMO other than a handful of restaurants (if you can fight your way thru the chains) it is not worth the parking $$.

Thanks to Chefs like Link and Besh and Spicer and yes Emeril (takes more than 2 fists to list them all) the food was the first to return and venture into Mid City and North Shore and other worthy parts of town.

Not here to play travel guide tho.

Study the history (French..Creole...swamp water cajun...tobacco/cotton/cane plantation "shack food", whatever the pirates have "liberated" ;)(and are trading for...wines and spices and cordials oh my!)...and what were the leavings from the bosses tables in the "big house" as well as the waters of the Gulf  (oysters during the "ber" months, lol) and the lower eastern states and Tennessee and Kentucky and every kitchen garden below the MD line ) and understand the ingredients...

Toss a bunch of products out on a prep table and invite the entire kitchen to nosh.

Don't forget the Creole tomatoes when they are in season...juicy and sweet with just the right amt of acid.

I can guarantee someone will come up with a stellar combo.

 

mimi

 

 

 

.

post #10 of 11
Thread Starter 
Quote:
Originally Posted by cheflayne View Post
 

Grit cakes topped with remoulade, shrimp, and pickled okra

I twisted this a bit and presented it to my chef and it's going on the menu. Thank you for the idea/inspiration sir.

 

Thanks to everyone who posted for the ideas, I've written almost all of them down for future ideas.

post #11 of 11
Quote:
Originally Posted by R6Zack View Post
 

I twisted this a bit and presented it to my chef and it's going on the menu. Thank you for the idea/inspiration sir.

 

Thanks to everyone who posted for the ideas, I've written almost all of them down for future ideas.

 

Cool beans, that is one of the things that I love about this profession. Sharing ideas and getting inspiration from other people. It is always ppossible to get a jumpstart from someone else if I start to find myself in a rut or experiencing a creative lull. The possibilities to learn and experiment are endless and only limited by ourselves.

 

So tell me more about this twist....I am totally curious...

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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