For Foods Sake » Shaun Doty

Chef Shaun Doty

esther.andrew — Sat, 30 Jan 2010 20:30:31 +0000

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.

Crystal Organics

esther.andrew — Sat, 30 Jan 2010 20:26:04 +0000

Nicolas Donck was born in Belgium and moved here to this land in Georgia when he was 16. He just recently became a dual citizen of Belgium and the USA. He graduated from UGA with a degree in international business but quickly realized that his heart belonged to farming. Crystal Organic Farm was started (initially as a garden) by his mother, Helen Dumba, who owns and lives on the 175 acres where the farm resides. Helen is also responsible for the farm’s flowers and the much coveted organically fed chicken’s eggs.Many years before, and far before most of the rest of the world, Helen pursued a knowledge of organic gardening and naturopathy. She has been helping people with her great knowledge of nutrition and alternative healing ever since.Nicolas and Helen were 2008’s Land Stewardship Award recipients at the GA Organic Conference.The farmer’s wife – Former theater director and actress, having always lived in major northeast cities, I met Nicolas while doing theater in Atlanta with my father and brother. My plans to move on to directing in Seattle were swept away. I became a farmer, then a wife and then, a mother. Now, I cook, write and take pictures but mostly facilitate the passions of our kids. Having fun with them and enabling them to be out of school are my primary goals. Gillen – Twelve years old, Gillen founded G.T.’s Turkey Farm a year ago. There are thirteen Bronze Turkey eggs at the moment. He still has six Bronze adults and three Bourbon Reds. Gillen frequently chooses to work at the farm. Jesse – Nine years old and passionate about books, games, music and imaginative play, Jesse is also, occasionally, excited about farming.The farm – Crystal
Organic Farm gets its name from the quartz crystals which can be found coming out of the ground here. Some think that they contribute to the soil’s good fertility. I don’t know about that. I do know that Nicolas’ passion for what he does and his ability to attract good help have played a big part in the farm’s success. Sweat equity, perseverance and the decision to invest in high tunnels are also important factors.Where our vegetables go: We helped to found the Morningside Farmers Market and have customers that have been there with us for fifteen years. We also sell to The Local Farmstand (co-run with Nicolas by Joe Reynolds and Judith Winfrey of Love is Love Farm), to Sevenanda Natural Foods Co-op in Little Five Points, Whole Foods Markets all over the city, and to several top Atlanta chefs (including Shaun Doty of Shauns, Anne Quatrano of Bacchanalia, Linton Hopkins of Restaurant Eugene and Kevin Rathbun of Rathbun’s).While we do donate some food every week, our goal is to grow enough that we can help make organic more universally accessible; and we want to donate on a bigger scale.

Chef Shaun Doty and Crystal Organics

esther.andrew — Fri, 22 Jan 2010 20:19:57 +0000

January 21, 2010
Root Vegetables

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

For Foods Sake » Shaun Doty

Chef Shaun Doty

Crystal Organics

Chef Shaun Doty and Crystal Organics

January 21, 2010 Root Vegetables

January 21, 2010
Root Vegetables