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Chef Joel Antunes of Joel — Atlanta, GA
November 2006

The Kitchen at Joel

Wild Patrician Salmon Sashimi, Sushi Rice, Dijon Mustard Ice Cream

Sauteed Snails Antiboise, Capers Cappelletti, Nicoise Olives
Sauteed Rouget, Shrimp Ravioli, Red Pepper, Piperade Sauce

Baba, Vouvray-Poached Pear, Peanut Butter Ice Cream
Napoleon with Praline Cream

Mont Blanc with Chestnut Cream, Meringue, Chantilly 		 

Scott Conant's Scarpetta Miami Pastry Chef Needed
Grilled Beef Short Rib
Join us in January at New York's Astor Center for our 5th Career Series: Food and Restaurant PR
Aliza Green's Field Guide to Produce
   
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