Blais-in' Through The ATL

Photo from johnmariani.com

My mom is in town this week (yay!) and we went to Atlanta yesterday for some high-calibur shopping and eating. We also happen to be huge Top Chef fans - especially Top Chef All Stars. So, we went to the only logical place to go - Richard Blais's (he won TCAS) Flip Burger Boutique in Buckhead. We were EXCITED.

How cool is the inside of this burger place? Very modern and very spotless. Awesome.

Our meal



Candycane Beet Salad ($4)



The Local: local organic grass-fed beef, tomme cheese, lettuce, yellow tomato,
red onion, coca cola ketchup, picked peach & pecans
($14)

Nutella + Burnt Marshmallow Liquid Nitrogen Shake ($6)

The meal was incredible - hands down the best burger either of us had ever eaten. What a flavor combo! Pickled peaches? Coca cola ketchup? The man has an imagination. Also, that beet salad was to die for! And who would ever put a beet salad with arugula on a burger menu. Richard Blais would. I might start salivating if I start talking about the milkshake. Holy moley it was fantastic! It was unlike any milkshake I've ever had in my life - rich, creamy, chocolatey - and the best part? There was no air in it like most milk shakes. It was solid deliciousness. And the topping of burnt marshmallows? Perfection.

It made my mouth glad. :) So, if you're in the neighborhood, go. And if you're not, figure out a way to get there.

~ Mari

The Most Terrifying Test... Ever

2 hours

4-5 courses

menu must be presented within the first 20 minutes

mystery basket ingredients

all 4 proteins must be used

And that, my friends, was our final practical exam in Culinary III. Holy guacamole, batman. It was terrifying. And when I say terrifying, I mean I woke up at 5:00 am when I didn't have to be up until 7:45. Yay.

My time started at 9:00 am, so, naturally, I had my apron and hat on at 8:30. I waited by the kitchen door until Chef said I could begin. When I walked into the kitchen, none of my classmates were smiling. In fact, they looked stressed, vomit-y, and constipated. Not a confidence booster, let me tell you.

So, I went to my station and checked out my mystery tray. We had a various assortment of veggies (leeks, tomatoes, etc.), fruits (apples and pears) and four proteins (you know, those ones that we HAVE to use): yellowfin tuna, rack of lamb, chicken, and teres major (a tender cut of beef).

I wrote my menu with a shaking but confident hand, and went to work! And here, ladies and gents, is what I accomplished in those two hours (slightly interrupted by a fire alarm...):

Appetizer: Lebanese lamb meat pie seasoned with onions, cumin, and cinnamon served with grilled onions, olive oil, and a fresh mint sprig.


Salad: Seared yellowfin tuna with morrocan carot salad

Entree: Double entree with curried grilled chicken and teres major with zucchini ribbons and rice pilaf

And, the course that got me an A- .....

Dessert: Poached pear turnover with a sticky cinnamon sauce and spiced wine

Oh, you wanted to see another angle? Fine...

So, I'm done. No, not with this class, with EVERYTHING! I am now Chef Bland. HOLY CRAP. Sorry, it's exciting times! I still plan to post yummy culinary creations... and try to be better about doing it more often (mari = slacker face).

Thanks for going on the journey with me!

~ Chef Bland ;)