Friday & Saturday Specials
Grilled Green Acre Farms Shitake "Bulgogi" Mushrooms Sesame Fried Rice
Brothers Farm Kohlrabi Soup with Kohlrabi Leaf Pesto
Fried Calamari, Parmesan-Pepperoncini, Garlic Aioli
Grilled Bluefin Tuna, Green Onion-Wasabi Sauce, Jasmine Pea Pilaf
Grilled Australian Waygu Strip Steak, Blue butter, Pomme Frits
Marion Blackberry Baklava
Sunday Brunch
Sage and Thyme Roast, Pork Steamship
Honey-Pecan Sweet Potatoes
Butter Beans & Corn
Dear Foodies,
We
are coming to you live from beautiful downtown Faison. I would like to
thank all of our customers who attended" Fire on the Dock," Wednesday
night! You made it a special night for me, to look out there and see so
many of you who made the trip for my team and Southern Exposure.
Amazing!
We arrived in Wilmington at 10am, unloaded, and sat nervously waiting
to look at the truck full of veggies, spices, nuts, shrimp, veal, pork,
lamb, a pantry on wheels! As we walked up the plank to the truck my
knees were shaking. The sun was shining, the smell of salt air, the
smell of fear.
As we met upstairs at the Bluewater Grill to find out our "secret
ingredient" and to meet Mark Lawson our opposition from the Blockade
Runner. A little guy with his Sous Chef and 15 year old daughter. What!
Yes a very sharp little girl with a lot of determination.
We
all found places to sequester our selves to plan our menu. We were so
nervous and shaking, I thought I might throw up! For me I just froze,
like a deer in the headlights. Nothing would come out. After mumbling
down some ideas we started in. Things seemed to go smoothly, we made
progress. We had surrendered our phones to make it an even playing
field. Of course I was going thru separation anxiety, I did not know the
time, and when I asked what time it was I wish I hadn't. At one point I
looked at Miles and said I hate every minute of this, I couldn't find
myself.
When
it was time to start plating the 115 plates times three, I started to
get into the grove and I loved it. Marks plates were beautiful and ours
were not so hot.
The
Chef Refs were Laurence Willard and Billy Seay to of the nicest guys
ever. Billy and I got to talking and realized we knew tons of people in
Charlotte. My Mentor John Berries was his best friend. My old boss
Catherine Coulter, Pewter Rose, places I used to work.
Laurence made me feel strong and helped in more way than he will ever know.
When it came down to the final vote even before, I was so proud of my guys, they were champions. So was I.
When I stepped from behind that kitchen wall and saw a sea of our
customers cheering to the Rolling Stones, 'Honkey Tonk Woman" ( a song I
picked).
they
were cheering for us! My legs held up, knees were great, I was tired as
hell. I knew that I had won in so many ways. Thank you universe!
Big
thanks go out to Jimmy Crippins for his "Fire on the Dock" I told him
he saved me. I have started going to the gym, working out, doing my
"Rocky" training.
Mark
and I were both interviewed on The Penquin" radio station, yesterday
which gave us a little more exposure. As I look back, I loved it and
will do it again.
Your Chef,
Joanie
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