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Easter 2007
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March 2007

In early spring as winter produce dwindles out there's a strange ingredient gap in most kitchens. This time of the year chefs experience the lull in their purveyors' product lists and are challenged to be creative with what's available. Chef Linton Hopkins of Restaurant Eugene in Atlanta builds his eclectic, well-grounded menus around inspiring local ingredients and defines seasonality as inextricably intertwined with locality. His refined dishes work especially well for the Easter holiday: celebratory and hearty. » more

Recipes
from Chef Linton Hopkins of Restaurant Eugene, Atlanta, GA

»
Kumomoto Oyster with Vodka-Pickled Ginger Granita

» Gratin of Nantucket Bay Scallops with Jerusalem Artichoke Purée, Parmigiano Reggiano, and Alba White Truffles

» Joyce Farms Baby Hen, Pan Roasted Breast, Leg Sous Vide, Heirloom Fingerling Sweet Potatoes, Brussel Sprouts, Chestnut Game Jus

» Metzger Farms Berkshire Black Pork Belly with English Pea and Corn Succotash

 

continued.
Fifth-generation Atlanta chef Linton Hopkins was a pre-med student at Atlanta’s Emory University and working at a local bookstore when he came across a guide to cooking schools and decided, spontaneously, to make a career out of it. He applied to the Culinary Institute of America and worked in New Orleans at Mr. B’s and The Grill Room at Windsor Court before opening Restaurant Eugene back in Atlanta. The restaurant suffered a catastrophic flood in its early days but Linton, along with wife and sommelier Gina Hopkins, fought to survive, and the restaurant has ended up a shining jewel in Atlanta’s culinary scene. Nowadays Hopkins is best known for his refined, elegant sensibilities which he showcases through a decadent reworking of comfort food - Southern food at its best that’s all at once comforting and sophisticated. Using local, often underappreciated ingredients like Jerusalem artichokes, Hopkins lends subtle notes of flavor and texture to his exquisite dishes and in doing so tells a compelling story about family, flavor, tradition and the struggles and joys of being a working chef/owner.

 
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