A graduate of the accelerated program at the Atlanta School of Culinary Arts, Executive Chef Charles d’Ablaing describes his style of cooking as New American Cuisine. He has held positions as Executive Chef and Executive Sous Chef at renowned Kansas City restaurants, Fedora and Phillips Chop House, as well as The Landings Club located in Savannah, Georgia. In 2009, d’Ablaing was a featured chef at the James Beard House and Webster House is honored to showcase his culinary talents and vision. d’Ablaing considers every detail in creating his inventive flavor combinations and plate presentations. He uses the finest and freshest ingredients to create delicious seasonal menus, always with an eye to incorporating the best ingredients that are available locally.
d’Ablaing likes to work with simple ingredients and buys produce and products from about 15 local farmers. He also avoids ‘overdoing’ each dish, such as pairing foie gras torchon with buttermilk-fried goose, and crispy spoon bread. “I like to let beef be beef,” d’Ablaing says. “And I do old South cooking, with French.”
Pan Seared Diver Scallop, Poblano Corn Relish , Re-fried Black Beans & Cilantro Creme
12 u10 Diver Scallops (u10 refers to the size of the Scallop)
Poblano Corn Relish:
4 ears of Corn, roasted & cut off the cob
1cup sautéed Shitake Mushrooms, cut into thin strips (remove and discard stems)
½ cup oven roasted Roma Tomatoes
2 each Poblanos, small diced
1 tablespoon freshly chopped Oregano
1 tablespoon roasted Garlic
2 teaspoons Adobe Sauce
Zest and Juice of one Lime
2 teaspoons Sherry Vinegar
Salt & Pepper to taste
Mix all of the ingredients together and keep refrigerated
Refried Black Beans:
2 cups Soaked Black Beans
½ Yellow Onion, quartered
1 tablespoon Cumin
1 tablespoon Coriander
¼ cup Bacon Fat
2 quarts Water
Salt and Pepper to taste
Cook the beans with the onions, water, and spices until the beans are tender. Remove from heat and strain the water into another container, reserve for later. In a different large hot sauté pan melt the bacon fat just until it starts to smoke, add the beans while stirring constantly. If the beans get too dry, add some of the reserved liquid; just enough to moisten the mixture. Once the beans are done buzz them with an immersion or upright blender.
1 cup Sour Cream
1 bunch Cilantro
Zest of one Lime
Salt and Pepper to taste
Pick the cilantro from the leaves and ruff chop. Mix all ingredients in a blender until the sauce is green and well incorporated.
Garnish with tortilla strips and pickled red onion.... then enjoy.