Q & A with Chef Shaun

Why is sourcing local produce important to you & your restaurant? My commitment to the local farming community is the product of working with Gunter Seeger and his demand for the best in local and seasonal products. I have been fortunate to witness and participate in the creation of a year round network of farmers and artisians since 1991.

If you were a farmer what would you raise or grow? I would love to have a fully operational farm with seasonal produce, chicken and goats all living in a self perpetuating living community.

What one seasoning can you not live without [other than salt]? I always marinate with chili flake, rosemary and EVOO. That my personal proprietary spice mix!

What would you eat and drink at your last supper? Local Field green salad, Local roast chicken and Georgia apple tart

Where would be your ideal location for your last supper, what music would you listen to and who would join you ? What celebrity or historical figure would you most want to serve a meal to? Dinner set in the Coliseum in Rome. My dinner guests if I could pick any one….Paul Revere, James Brown, Amelia Earhart, and James Dean. Music by the Ramones

Chef Shaun Doty’s career has spanned the globe, but his passion lies in creating simply prepared contemporary bistro fare in Atlanta. Chef Doty began his culinary career at The Grape, a bistro located on lower Greenville in Dallas, TX. After a year at the famed bistro, Doty traveled to Charleston, SC to attend Johnson and Wales University. He then worked at Restaurant Million while studying the culinary arts. Upon graduation, Chef Doty moved to Atlanta to work for two years under Chef Guenter Seeger at the Ritz-Carlton,
Buckhead. Later, he pursued culinary stints throughout France and Belgium, including experience at the renowned Michelin-starred restaurants Comme Chez Soi, Restaurant Bruno, Restaurant Claude Dupont, Restaurant Barbizon, and Restaurant Troisgros. Returning to the United States, Chef Doty worked at Mirabelle in Beaver Creek, CO and then Savanna’s in South Hampton. He was lured back to Atlanta by Chef Seeger who placed him as the
executive chef at the highly celebrated downtown eatery Mumbo Jumbo. Chef Doty’s next project as chef/owner was the launch of MidCity Cuisine, recognized by Atlanta Magazine as Restaurant of the Year 2003. Inspired by the casually sophisticated cafes of Paris, Venice, and Turin, MidCity Cuisine won accolades in national magazines from Gourmet to Bon Appetit for modern interpretations of classic brasserie cuisine.In November of 2005, Chef Doty and his partnership sold MidCity Cuisine and he was recruited by the Manhattan-based company
Restaurant Associates to be executive chef of Table 1280 at the Woodruff Arts Center. After a successful and critically applauded debut, Chef Doty began to develop a new project inspired by the simple bistro fare that he originally admired at the start of his career.In October 2006, Chef Doty opened Shaun’s, a casual neighborhood bistro situated in the heart of historic Inman Park. At Shaun’s, Chef Doty continues to create the same ingredient- driven, seasonal, and creative American cuisine that has earned him praise from critics and diners alike. In addition to his restaurant, Chef Doty provides consulting services to various
restaurants in Atlanta for menu development, staff recruitment and training, and marketing and promotional assistance.Chef Doty is actively involved in fundraising for causes relating to Autism and Pervasive Developmental Disorder and is a founding member of “Believe In Me Foundation,” an organization for the continuing education of children with Autism.

The dinner took place in yet another unusual venue. Previously an electric motor repair shop, Studio Chambers converted its space into a photo studio with period home facades. Guest enjoyed a 4 course dinner of locally grown vegetables from Crystal Organics and Chef Shaun Doty of Shauns Restaurant did not disappoint us with his incredible use of Nicolas’s root vegetables! Shaun invited The BookHouse Pub chef, Julie LeRoy, who presented an amuse of vegetables and farm head cheese in adorable Ball jars. Guest watched the clip of FOOD INC — another powerful movie on why we need to consciously be aware of our food choices. Menu below. See article in AJC and read more details of the event at Amelia Pane Schaffner’s food blog at  http://www.ztastylife.com/2010/01/secret-supper-club.html

Aperitif

Vermont Country Store -bourbon and maple syrup

Amuse

Featuring Pork slider from Riverview Farm head cheese, tempura shitake and pickled Crystal Organic Farm beets

Suggested wine pairing: Creta Roble 2006

Act Two

Featuring Crystal Organic Farm turnip soup and Allen Benton’s bacon bread

Suggested wine pairing: Andezon “Signargues” Cotes-du-Rhone Villages 2007

Act Three

Featuring Fudge Farms pork roulade, organic Anson Mill speckled grits, local escarole and pickled garlic

Suggested wine pairing: Bookwalter Subplot #23

Act Four

Featuring fried sweet potato pie, chestnut honey, cinnamon, bourbon ice cream

Suggested wine pairing: Toro Albala Cream PX

Photos provided by Kitty Ray Swain

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