June 28, 2009
“Artisanal Pork”

For Food’s Sake gathering took place in a beautiful home on the historic Habersham Road of Buckhead.  180 Degree Kitchen and the talented Chef Dan Barash served dinner in several private dining rooms to 34 guest who savored artisanal pork loin.  Tommy Searcy of Gum Creek Farms discussed how he breeds & raises his pigs for maximum flavor.  The chef finished the evening with a delightful & unique dish of Chevre & Clemson Blue Ice Cream paired with local cheese provided by Star Provision’s Cheesemonger Tim Gaddis.

First course
Grilled chilled Phillips Farms portabella napoleon, herbed feta & port natural aged balsamic drizzle
Suggested wine pairing: Wild Rock Pinot Noir Central, Otago New Zealand or Vincent Girardin Bourgogne
Second course
P.E.I. mussels charred tomato vegetable broth caramelized shallots, roasted corn & Phillips Farm shiitake mushrooms, truffled crustini
Suggested wine pairing: Ken Forrester Petit Chenin, South Africa or Salvard Unique Sauvignon Blanc, Loire. Baby Sancerre
Third Course
Chipotle rubbed Gum Creek Farms pork loin tri-colored asparagus confit, currant demi glace, port reduction
Suggested wine pairing: Viticcio Chianti or  Four Vines Old Vine Zinfandel, Paso Robles
Finish
Sweet Grass Chevre & Clemson Blue Ice Cream, Awe-Brie & Red Hill Cheddar – Pizzelle cookie Cherry Cranberry Jam
Suggested wine pairing:Jorge Ordonez “Victoria” Sweet white dessert wine, Malaga, Spain

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Q&A with Chef Dan

What one seasoning can you not live without (other than salt)? saffron

What celebrity or historical figure would you most want to serve a meal to? My dream came true when I fed Wayne Gretzky

What would you have at your last supper? Paella

Where would be your ideal location for your last supper and what music would you listen to?Alaska listening to the Grateful Dead

Who would you have your last supper with and what would your beverage of choice be? Lauren and Danny drinking port from our sippy cups

Dan Barash began his career in the restaurant industry 20 years ago. In 1996, he was among the first class of Johnson and Wales University students to graduate with a Bachelors degree in Culinary Arts. In 1998 he was the Executive Chef with the Capital Grille.  Four years later he joined Roy’s Restaurants.  While at Roy’s, serving as Partner and Executive Chef, Dan developed daily menus that catered to those palates desiring fresh exotic flavors.  He worked directly under founder Chef Roy Yamaguchi combining the freshest ingredients available creating what is now known as Hawaiian Fusion Cuisine.  In his current role as the Director of Research & Development for Moe’s Southwest Grill he is responsible for menu development and product innovation.

Naturally grown Berkshire pork, Katahdin lamb, chicken and turkey are grown on pastures that include grasses and clovers. The pastures are not treated with insecticide or herbicide. Rotational grazing methods are used for disease management and better forage nutrition. Our animals are drug free (No growth hormones or preventative antibiotics). They are processed at State of Georgia or USDA processors.  We sell at the Cotton Mill Market in Carrollton, Georgia