Valentine’s Weekend

11:04pm 02.14.10 @ the end of Valentine’s weekend 2010-here’s a couple of shots for now till I get some rest & time to put the rest up-enjoy!

 

 

Chocolate Pate, Warm Pecan Pie Sauce, White Chocolate Chantilly Cream; Manhattan Sorbet

 

Cast Iron-Seared Medallions of Beef Tenderloin, Black Truffle Demi-Glace; Rosemary Potato Custard, Wilted Swiss Chard

 

Red Grouper, crusted with Herbs, Honey-Ginger Vinaigrette; Forbidden Black Rice, Braised Collards with Benton's Bacon

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~ by elevatedsouthern on 2010/02/15.

5 Responses to “Valentine’s Weekend”

  1. This all looks amazingly delicious and great presentation. Was this at the restaurant or at someone’s home?

  2. I’m sorry to say that I have only heard the name of the restaurant but never thought much about it. As a concierge and lover of food I think a visit and some “research” are in order. I’m so glad to have found your site and to be able to keep up.

    May I ask what type of food do you specialize in or is it just your own style?

    Corey

  3. Yes, it is certainly time that you experience Macke’s-would love to have you as a guest of the restaurant when you have an opportunity! Most would probably term my style of cooking as modern American with a most definite lean towards our Southern region. Most dishes are based on classic technique, I definitely like to inject a nice dose of whimsy or playfulness into my dishes-for example, a dessert last summer, a take on the Moon Pie which we served with a milk gelato and an ice-cold shot of RC Cola or the apple fritter bread pudding (fritters from the Donut Den) with a cider sorbet & buttermilk creme Anglaise…

    Definitely like your blog as well (plan to check it our more in depth this weekend (another crazy week here) and added it to my blogroll.

    Toby

  4. Let me know when a good time to visit would be and we can go from there. I’d also love to do a brief interview with you at some point and get some video and/or photos of the restaurant.

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