Ashley Christensen Restaurants

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Category: AC

Last Month Of Magnum Mondays Will Leave You Sparkling…

It’s December, and the countdown to 2019 has officially begun on Marrow Magnum Mondays at Death & Taxes. So, what could be our featured magnums this month, you ask? An abundance of bubbles, of course! Champagne, aka the official drink of celebration, will be helping us float through the holiday season, and most importantly, assist bringing in the new year!

We’ll be pairing these bottles of bubbles with our featured embered bone marrow for an over-the-top experience:

On December 3rd, look for Laherte-Freres Ultradition Brut. This 7th generation, family-run house makes wines with distinction and personality which is exciting to taste, and a great launch to our sparkling month.  

On December 10th, we’ll be featuring two varietals of Champagne in the Brut family: the Aubry Brut  & Laurent Perrier Cuvée Le Brut.  Experience the difference between a well-established Champagne house making consistently beautiful wines, from classic varieties and an up-and-coming Champagne grower making seriously complex wines from Champagne’s forgotten varieties.

On December 17th, it’ll be a classic evening, highlighting one of the oldest Champagne houses: Lanson. This producer continues to make improvements to the quality and production of their wines creating fresh, elegant styles with loads of complexity.  Tonight the flavorful Black Label and the beautifully floral Rosé are both by the glass!

On December 24th, Christmas Eve, we’ll finish out our Magnum Monday 2018 year with grandeur! We’ll be featuring Pierre Moncuit Cuvee Moncuit-Delos Blanc de Blancs Grand Cru (can you say that five times fast?!) This wine is made from 100% Chardonnay grown in the best vineyards in Champagne. Grab a friend and treat yourself to some calm before the storm tomorrow. You deserve it!

Make your Monday reservation here.

AC x Alabama Chanin: A Collaboration

We’re lucky to know and work with a lot of really talented individuals in our extended community. One such badass is Natalie Chanin, the creative genius behind the clothing line Alabama Chanin, based in Florence Alabama.

Natalie is one of the most inspiring people we know, and has pioneered a way to celebrate and build community around slow craft and design. Her hand-sewn garments are made from organic cotton, the production of which she’s involved in from the moment the crops are planted.

We’ve teamed up with Natalie in the past to fundraise for the causes that are near and dear to us. Just a few weeks ago, AC traveled to Florence to cook dinner in the Alabama Chanin factory to raise money for the Southern Foodways Alliance.

But now, Natalie has taken it a step further by introducing a new line of garments that she created inspired by one of AC’s favorite pull-overs. Check it out and purchase the collection here.

Event: AC at Pinehurst

Join Ashley at the historic Pinehurst Resort & Country Club for a special weekend of food, cooking demos, workshops and more. Ashley will be the featured chef of the resort’s ‘Chef + Maker’ culinary weekend on July 7-9, and has planned a four-course dinner highlighting the best ingredients of North Carolina. Details and tickets for the weekend are available here; see her menu below.

One

NC Jumbo lump crab salad with espelette, avocado, and fried saltines

Two

Sunburst tomato pie with watercress and sherry vinaigrette

Three

Wood grilled short ribs with Yukon Gold potatoes aligot + spring vegetable stew

Dessert

Rum brûléed banana panna cotta with pecan short bread

Recipe: Fried Cauliflower with Spicy Fish Sauce

As food people, we can't resist a good cookbook. And it didn't take us long to figure out that Joshua McFadden's newly released cookbook, Six Seasons, was the kind of book that we would be cooking out of and turning to for years to come.

Joshua is the chef at Ava Gene's in Portland, Oregon, but he started his career in New York, working at some of the top restaurants in the business, including Franny's and Blue Hill. His book documents the easter eggs of wisdom he has amassed over the years on cooking vegetables--his recipes are full of easy techniques that will stick with you for the long haul.

We're thrilled to welcome Josh to Raleigh next week when we host him at Bridge Club for a cookbook party. In deciding which of the many recipes we wanted to share with attendees, we couldn't resist a dish of fried cauliflower with spicy fish sauce. Josh was kind enough to grant us permission to share the recipe here. Make it at home, or join us on Tuesday to get a copy of Six Seasons (which Josh will happily sign for you) and snack on some of the dishes from the book.

Fried Cauliflower with Spicy Fish-Sauce Sauce

This recipe is the result of an experiment I did one day when I was working at a restaurant in New York City. I was cooking Brussels sprouts and trying to figure out what method to use to get them super crispy. I had sprouts going simultaneously in a sauté pan, the oven, the steamer, and I threw one into the deep fryer. I sort of forgot about that one, yanking it out only after it was almost burnt. And of course it was the winner—crisp, almost charred, and exceedingly sweet. Now I use the same method for many vegetables, cauliflower being ideal. You can serve it simply tossed with lemon, salt, and dried chile flakes; with a lime and freshly coarsely chopped garlic and parsley; or with a sauce or dip, as I do here.

Serves 4

2 garlic cloves, minced

Extra-virgin olive oil

1 medium cauliflower cut into chubby florets

Vegetable oil, for deep-frying

1/2 cup finely chopped flat-leaf parsley

Spicy Fish-Sauce Sauce (see below)

Put the garlic in a bowl large enough to hold all the cauliflower and add enough olive oil to cover.

Pour at least 3 inches of oil into a medium saucepan with tall sides (so that the oil can’t bubble over when you add the cauliflower). Slowly bring the oil up to 365°F on a thermometer. Arrange a double layer of paper towels on a tray and set near the stove.

Carefully immerse a few of the cauliflower florets into the oil and fry until they are really dark brown, about 5 minutes. Remove with a slotted spoon and drain on the paper towels. Repeat to fry all the cauliflower, taking care not to add too many florets at once, which would lower the oil temperature and make the cauliflower greasy.

Toss the fried florets in the bowl with the chopped garlic and its oil, the parsley, and a big old glug of the fish-sauce sauce. You want enough to coat the florets and leave more for sopping up. You can also serve the cauliflower undressed, with the spicy fish-sauce sauce in a ramekin for dipping.

 

Spicy Fish-Sauce Sauce

Makes about 1 1/4 cups

1/4 cup seeded, deribbed, and minced fresh hot chiles (use a mix of colors)

4 large garlic cloves, minced

1/2 cup fish sauce

1/4 cup water

1/4 white wine vinegar

2 tablespoons sugar

Stir everything together in a small bowl until the sugar dissolves. Taste and adjust so you have an intense sweet-salty-sour-hot balance. Ideally, make this a day ahead, then taste and readjust the seasonings on the second day. The chile heat is likely to get stronger. The sauce will keep for a month or two in the fridge.

Excerpted from Six Seasons by Joshua McFadden (Artisan Books). Copyright © 2017. Photographs by Laura Dart and A.J. Meeker.

James Beard Award 2014Best Chef: Southeast
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Beasley's Chicken + Honey,
Chuck's, Fox Liquor Bar

237 S. Wilmington St, Raleigh NC, 27601

[919] 322-0127, 322-0126, 322-0128 Respectively

Bridge Club

105 W. Hargett St, Raleigh NC, 27601

Death & Taxes

105 W. Hargett St, Raleigh NC, 27601

[984] 242-0218

Poole's Diner

426 S. McDowell St, Raleigh NC, 27601

[919] 832-4477