Grilling at home can be both exciting and intimidating - some of the best and most flavorful meats and vegetables come off the grill, but getting to that point can sometimes be a challenge. You’ve probably asked yourself whether or not charcoal or gas is better, if you should use high or low heat, marinades or dry rubs and whether or not to leave the lid open. As Executive Chef of Lobby at TWELVE and the modern American steakhouse, Room at TWELVE Centennial Park, I’ve learned that using high heat is essential for searing the outside of a meat, whether it be a rare steak or tuna, but be sure to lower the heat and allow time to do its work on a thick piece of meat. When grilling, it’s best to keep the lid closed to enhance your food’s flavor by allowing it to keep its natural juices.
What are some grilling tips you have that make for a delicious meal?
<>-Chef Oltarsh
October 19th, 2007
I’m having cravings already from a scrumptious dinner last night at VIII Fifty (850) on Holcomb Bridge in Roswell. It’s a toss-up as to whether is was the amazing food, the best server ever, or the infectious enthusiasm of the owners that make me want to become a regular. Managing Partner Geoff Kokoszka greeted me at the door, beginning one of the most memorable dining experiences I have had in a long time. Chef Daniel Massie (CIA) is a force in the kitchen, with original small plates like Lobster Corn Salad with Vanilla Bean Aioli, topped off with a chubby lobster claw; Roasted Figs with Maytag Bleu Cheese and Prosciutto; Pistachio-Crusted Scallops on a bed of perfectly cooked baby zucchini. Entrees are classic presentations, each with a unique twist. I had the Triple Tail Grouper over Smoked Gouda, Leek and Fennel au gratin (oh my!) and a dessert of Pomegranate Panna Cotta with fresh berries. Everything was over-the-top delicious. The restaurant is open for dinner only, and I highly recommend it. If the weather is nice, sit on the back deck that feels like South Beach. Ask for Mark. www.850atlanta.com; 678-206-0850.
October 18th, 2007
