The Food, The Chef, The Farmer - The Friends

Sunday evening I joined two long time family friends, Andrew Donnell and his mom, Rose Ann for a Memphis Farmers Market Dinner at Encore Restaurant. Master Chef José Gutierrez prepared a winter feast from locally grown and prepared produce and meats to benefit this nonprofit organization.

M E N U
Herbed Tuile Rings filled with Mixed Greens in Vinaigrette &
Tossed with Sautéed Cubes of Yellow Beets and Radish Panes
Cassoulet of Duck Confit with Sausage and White Beans
Apple Walnut Pastry with Vanilla Calvados Ice Cream

José is an extended member of my family and one of only fifty of so master chefs in the United States. He always amazes me with his food selections and presentations and last night was no exception. Encore is just a stone’s throw from the Mississippi River a block off the legendary Beale Street, but you’d think you were in a Manhattan bistro. He trained with the celebrated Chef Paul Bocuse, creator of Nouvelle Cuisine following 3 years of culinary school in Manosque France and eventually landed in Memphis. He was part of the Julia Child Dream Team, honored by numerous national culinary magazines as one of America’s top chefs, and is proud to consider himself a true Southerner first and foremost.

Seven generations of the Donnell family have been successful farmers in our community. At Donnell Century Farms Rose Ann offers tours, children’s parties, and corporate events. Her focus is agricultural education and interactive adventures to introduce many to farm life. Andrew has started a business producing and selling the best beef - Tennessee raised all natural, hormone free Angus beef which is ever so popular in today’s world. Of course there’s the patriarch, Billy who still runs the show, and a handful of grandchildren with more on the way.

It is 82 miles from Jackson to Memphis, so we had plenty of time to talk, coming and going. You know one of the greatest joys of life is spending time with your friends and introducing them to one another. Following dinner, José joined us at the table and is now Rose Ann and Andrew are among his circle of friends. It was a wonderful Sunday evening and a fun time was had by all. Cheers to great friends, good food, the chefs who prepare it and the farmers who produce it!

Jose's Mango Creme Brulee with Caramelized Bananas

Custard:7 egg yokes;3 cups heavy cream;10 oz sugar;1/2 of vanilla bean, seeds removed;4 oz mango puree; Caramelized Bananas:2 fresh bananas;1 ounce sugar Special Items:strainer;custard cups;butane torch;deep baking sheet
Instructions: Preheat you oven to 325 degrees F. In a 2 quart sauce pan bring the heavy cream, vanilla bean and 5 ounces of sugar to a boil. Temper* the yokes with a little of the hot cream and then add to the sauce pan. Add the remaining 5 ounces of sugar. Whisk until everything is well combined. Remove the saucepan from the heat. Slowly add the mango puree and strain. Discard the vanilla bean. Pour the mango cream into custard cups and bake in a Bain Marie** at 325 degrees F for 30 to 40 minutes. Refrigerate overnight. Slice the bananas into thin slices and fan over each creme brulee, sprinkle1 teaspoon of sugar over the top of each creme brulee and scorch with a butane torch. You can also caramelize the top using the broiler. Broil on high just until the sugar starts to caramelize, about 2 minutes. Rotate for even browning. Refrigerate the creme brulees for about 30 minutes to harden the toppings.