Posted by Chef Thomas Minchella in Appetizer
on Mar 1st, 2013 | 5 comments
Part food photography, part craving oysters. On my day off I set aside most of my day to practice shooting food pics for my blog. Nothing relaxes me more, it’s the challenge of setting my camera, getting the lighting right and then working on my composition. As you can tell I like to get in real close with my food. I want my readers to really see what I am creating. My favorite lens right now is the Cannon 100mm F 2.8 “L” lens. I use natural light from my porch, reflectors and a lot of patience.
Bluepoint oysters are a northern oyster and because of the meatiness, salinity,...
Posted by Chef Thomas Minchella in Seafood
on Jul 1st, 2012 | 1 comment
Just in time for the fourth I had a little extra time to put out this blog post. I have a Thai friend who lives in Birmingham, Al that developed this recipe for Cool Ginger Cucumber Salad for the Copper Grill’s seared tuna appetizer. I was off to the farmers market to gather the ingredients for the dish I had planned to go with the salad. I really did not know exactly what I was going to make but I did know that it would involve shrimp and Thai peppers. Looking around at the market gives me a chance to choose some of the freshest ingredients.
Ginger Cucumber Salad
Posted by Chef Thomas Minchella in Vegetables
on Jul 12th, 2010 | 4 comments
I love the crispness and sweet flavor of bok choy. On Saturdays I like to go to one of the local farmers markets to see what is available. This week I tried the Buford Highway Farmers Market. When I drove into to the parking lot I noticed there was little parking available and was able to squeeze my little car into a small spot. The market was very busy, everyone out enjoying themselves. I started in the produce department looking for a vegetable for dinner. The market has some very unusual vegetables and fruits. I think the next time I go to the market I will bring my digital...
Posted by Chef Thomas Minchella in Appetizer, Salad
on Apr 19th, 2010 | 0 comments
In the spring, my wife and I love to drive to Maryland and stop at Cantlers Riverside Inn, http://www.cantlers.com/index.shtml for fresh blue crabs and soft shell crabs. Jimmy Cantler, the owner and founder, is a native Marylander and worked as a waterman on the Chesapeake bay and in 1974 he started a restaurant dedicated to serving fresh seafood. We sit out side on the picnic tables with brown paper tablecloths, buckets of ice cold beer, old bay steamed blue crabs and plates of crisp fried soft shell crabs.
As crabs grow larger, their shells cannot expand, so they molt their exteriors and...