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Chef Ryan Smith and Sommelier Steven Grubbs of Empire State South - Atlanta, GA

Dashi Glazed Octopus, Quince, Tasso, Celery, and Shoyu Mayo with Montlouis-sur-Loire, Le Rocher des Violettes, “Touche Mitaine,” Loire Valley, France, 2009
Dashi Glazed Octopus, Quince, Tasso, Celery, and Shoyu Mayo with Montlouis-sur-Loire, Le Rocher des Violettes, “Touche Mitaine,” Loire Valley, France, 2009
Fennel Venison Sausage, Barley, Foie Gras, Mustard Greens, and Crisp Mustards with Rosé Champagne, L. Aubry & Fils, Brut, Jouy-les-Reims, France NV
Fennel Venison Sausage, Barley, Foie Gras, Mustard Greens, and Crisp Mustards with Rosé Champagne, L. Aubry & Fils, Brut, Jouy-les-Reims, France NV
Lobster Cannelloni with Cauliflower Purée, Dried Capers, and Grapefruit Confit with Riesling, Zind-Humbrecht, “Herrenweg de Turckheim,” Alsace, France, 2006
Lobster Cannelloni with Cauliflower Purée, Dried Capers, and Grapefruit Confit with Riesling, Zind-Humbrecht, “Herrenweg de Turckheim,” Alsace, France, 2006
Slightly Smoked Duck Breast, Parsnip Puree, Braised Cabbage, Black Trumpets, and Red Wine Kumquat with Barbera d’Asti, Vietti, Piedmont, Italy, 2009
Slightly Smoked Duck Breast, Parsnip Puree, Braised Cabbage, Black Trumpets, and Red Wine Kumquat with Barbera d’Asti, Vietti, Piedmont, Italy, 2009
Slightly Smoked Duck Breast, Parsnip Puree, Braised Cabbage, Black Trumpets, and Red Wine Kumquat with Barbera d’Asti, Vietti, Piedmont, Italy, 2009
Chef Hugh Acheson of Empire State South - Atlanta, GA
Sommelier Steven Grubbs of Empire State South - Atlanta, GA
Dashi Glazed Octopus, Quince, Tasso, Celery, and Shoyu Mayo with Montlouis-sur-Loire, Le Rocher des Violettes, “Touche Mitaine,” Loire Valley, France, 2009
Dashi Glazed Octopus, Quince, Tasso, Celery, and Shoyu Mayo with Montlouis-sur-Loire, Le Rocher des Violettes, “Touche Mitaine,” Loire Valley, France, 2009
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Dashi Glazed Octopus, Quince, Tasso, Celery, and Shoyu Mayo with Montlouis-sur-Loire, Le Rocher des Violettes, “Touche Mitaine,” Loire Valley, France, 2009
Dashi Glazed Octopus, Quince, Tasso, Celery, and Shoyu Mayo with Montlouis-sur-Loire, Le Rocher des Violettes, “Touche Mitaine,” Loire Valley, France, 2009
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Fennel Venison Sausage, Barley, Foie Gras, Mustard Greens, and Crisp Mustards with Rosé Champagne, L. Aubry & Fils, Brut, Jouy-les-Reims, France NV
Fennel Venison Sausage, Barley, Foie Gras, Mustard Greens, and Crisp Mustards with Rosé Champagne, L. Aubry & Fils, Brut, Jouy-les-Reims, France NV
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Fennel Venison Sausage, Barley, Foie Gras, Mustard Greens, and Crisp Mustards with Rosé Champagne, L. Aubry & Fils, Brut, Jouy-les-Reims, France NV
Fennel Venison Sausage, Barley, Foie Gras, Mustard Greens, and Crisp Mustards with Rosé Champagne, L. Aubry & Fils, Brut, Jouy-les-Reims, France NV
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Lobster Cannelloni with Cauliflower Purée, Dried Capers, and Grapefruit Confit with Riesling, Zind-Humbrecht, “Herrenweg de Turckheim,” Alsace, France, 2006
Lobster Cannelloni with Cauliflower Purée, Dried Capers, and Grapefruit Confit with Riesling, Zind-Humbrecht, “Herrenweg de Turckheim,” Alsace, France, 2006
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Lobster Cannelloni with Cauliflower Purée, Dried Capers, and Grapefruit Confit with Riesling, Zind-Humbrecht, “Herrenweg de Turckheim,” Alsace, France, 2006
Lobster Cannelloni with Cauliflower Purée, Dried Capers, and Grapefruit Confit with Riesling, Zind-Humbrecht, “Herrenweg de Turckheim,” Alsace, France, 2006
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Slightly Smoked Duck Breast, Parsnip Puree, Braised Cabbage, Black Trumpets, and Red Wine Kumquat with Barbera d’Asti, Vietti, Piedmont, Italy, 2009
Slightly Smoked Duck Breast, Parsnip Puree, Braised Cabbage, Black Trumpets, and Red Wine Kumquat with Barbera d’Asti, Vietti, Piedmont, Italy, 2009
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Slightly Smoked Duck Breast, Parsnip Puree, Braised Cabbage, Black Trumpets, and Red Wine Kumquat with Barbera d’Asti, Vietti, Piedmont, Italy, 2009
Slightly Smoked Duck Breast, Parsnip Puree, Braised Cabbage, Black Trumpets, and Red Wine Kumquat with Barbera d’Asti, Vietti, Piedmont, Italy, 2009
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Slightly Smoked Duck Breast, Parsnip Puree, Braised Cabbage, Black Trumpets, and Red Wine Kumquat with Barbera d’Asti, Vietti, Piedmont, Italy, 2009
Slightly Smoked Duck Breast, Parsnip Puree, Braised Cabbage, Black Trumpets, and Red Wine Kumquat with Barbera d’Asti, Vietti, Piedmont, Italy, 2009
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Chef Hugh Acheson of Empire State South - Atlanta, GA
Chef Hugh Acheson of Empire State South - Atlanta, GA
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Sommelier Steven Grubbs of Empire State South - Atlanta, GA
Sommelier Steven Grubbs of Empire State South - Atlanta, GA
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Chef Ryan Smith and Sommelier Steven Grubbs of Empire State South - Atlanta, GA
Photo: Antoinette Bruno | January 2012
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