Posted by Chef Thomas Minchella in Appetizer, Breads, Farmers Market
on Aug 6th, 2011 | 0 comments
I had to do something with this leftover roast beef tenderloin I made and since my wife loved it so much and I did not, I thought I would buy some good crusty white bread from the market along with some heirloom tomatoes.
I started by making a Dijon Aioli
2 garlic cloves
1 large egg yolk
2 teaspoons fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
Mince and mash garlic to a paste with a pinch of salt using a large, heavy knife. Whisk together yolk, lemon juice, and mustard in a bowl. Combine oils and add, a few drops at...
Posted by Chef Thomas Minchella in Breads
on Feb 22nd, 2011 | 4 comments
It all began back in the early 1990’s while working for Pano as chef at the old Fish Market in Lenox Square and waiting for the Atlanta Fish Market to open. The area where the Atlanta Fish Market was to be built was not ready for building yet and Pano asked me to apply for a job as a line cook with Vini Vidi Vici’s. He did not own the restaurant at that time but was owned by Marcella and Giuliano Hazan. Before being hired on at Vini Vidi Vici’s my wife and I had a chance to dine there. I remember as they seated us the assistant waiter bought to the table...
Posted by Chef Thomas Minchella in Appetizer
on Jan 2nd, 2011 | 4 comments
I want to apologize for not writing any posts for the past month or so. Because of the holiday season I have to buckle down and place my entire focus on the restaurant. Planning for the increase in business starts late summer and early fall. Thats the time I really take a look at my staff and see what positions they will fill and what staff I will need to hire. Along with staffing there comes menu planning, developing menus for special functions, increasing pars, and new ideas for our guests. This gives me no time to do what I enjoy as much as cooking, food photography....