Posts filed under 'Restaurants'
Editor’s note: With the Decorators’ Show House & Gardens less than two months away, we asked one of the participating designers, Matthew Quinn, to keep a journal of the process, every step of the way. Today is his second installment about how one of his spaces is taking shape. Look for a new installment every week until April 17 when the Show House opens.
Once a budget has been established, appliance selection is the most important step in designing a kitchen. In this modern show house, I knew I did not want to use a range, as they can appear too bulky. Alternatively, I decided to use a cook top and two ovens, plus a warming drawer, a microwave and an integrated 36”-wide refrigerator/freezer combination.
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Our design concept for the hood wall
The cook top that I chose incorporates the latest and greatest technology: a 36”-wide glass Wolf induction cook top, which represents the cleanest and most efficient cooking sources made today, and I love how the appliance is “trimless,” so it can be recessed perfectly flush into the countertop. When there is room, I try to place two single ovens side-by-side rather than stacking them. This allows me to position the middle oven rack at the elbow height of the homeowner, making oven access safe and comfortable. With this design I was able to install a Wolf warming drawer to the right of the cook top and to the left of the oven. A custom bronze glass hood will be centered on the angled part of the ceiling and lit from within by tiny LED lights. The Sub-Zero 736TC refrigerator integrates beautifully into the tall wall that wraps around the room’s structural column. If integration is what you need, no one does it better than Sub-Zero! A Wolf microwave hides behind a retractable door and the dishwasher and pullout trash are located to the right of a custom corner granite sink.
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Kitchen progress and projected placement of appliances
Sub-Zero and Wolf products are available in a choice of three stainless steel finishes. Before I decide which one to use, I really need to nail down the other finishes in the kitchen. I think it is time to meet with my team of kitchen designers and develop a color scheme. I will let you know how that goes next week!
March 4th, 2009
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
Purists say putting any kind of sauce on a steak is an insult to both the chef and the steak – a good piece of meat should be juicy and flavorful in itself. But as Executive Chef at Downtown’s modern American steakhouse Room at TWELVE Centennial Park, I have found that certain sauces (stay away from the ketchup!) can actually enhance a steak. Room’s grilled house steak served with a red wine sauce creates a harmony of flavors that will take your enjoyment of steak to the next level. How do you like to break the “no sauce on a steak” rule?
- Chef Oltarsh
October 10th, 2007
The Perfect Pairings for Steak
Fall is officially here, and it’s the perfect time to get your grilling in before the weather turns frosty. So gather your family and friends, throw some steaks on the grill and enjoy a delicious meal on the deck. Add just the right bottle of wine, and you might even have guests thinking you are a trained professional. As Executive Chef of Lobby at TWELVE and Downtown Atlanta’s modern American steakhouse, Room at TWELVE Centennial Park, I’ve experienced firsthand how wine can make a meal. Today, a more relaxed approach of guidelines makes pairing much easier and more interesting than the standard red wine, red meat mantra; great pairings are all about balance. Perfectly grilled steak pairs well with a full intensity red such as Cabernet Sauvignon while a Syrah brings out the flavors in red meat covered in an herb marinade. What are some of you favorite meat and wine combinations?
– Chef Nick Oltarsh
October 5th, 2007
