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Father’s Day 2005
Exploring the Flavors of the South
This Father’s Day, look to the South for inspiration for your celebratory menu – whether at home or in your restaurant. The bold flavors of Southern cuisine – from east to west – take center stage in stylish comfort-foods that will appeal to dads without making them feel too fussed over. With the help of chefs from around the country, we came up with a menu that is a sophisticated take on some down-home favorites. » more
Recipes:

Chef Allen Susser of Chef Allen’s
Watermelon and Lychee Salad with Frisee

Chefs Mary Sue Miliken and Susan Feniger of Border Grill
Cochinita Pibil

Chef Jonathan Wright of New Orleans Grill
Grilled Marinated Hanger Steak

Chef Kent Rathbun of Abacus
Shrimp "Jambalaya" Hash

Chef Matthew Murphy of FQB
Crawfish Cornbread

Chef Drew Van Leuvan of Toast
Blueberry Pie with Cookie Dough Ice Cream


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Begin with an amusing Watermelon and Lychee Salad with Frisee from Florida's Mango Gang" member, Chef Allen Susser. Fresh lychees are easy to prepare - just crack the leathery shells to reveal the milky white flesh - and add a sweet juxtapositon to the slightly bitter fronds of frisee lettuce. Chefs Mary Sue Milliken and Susan Feniger of Border Grill in Santa Monica and Las Vegas share their recipe for Cochinita Pibil, an American version of traditional Pibil cooking, which originates in Mexico's Yucatan Peninsula. Cochinitas, or "little pigs," are marinated in a variety of spices and citrus, then wrapped and baked in banana leaves.

And for fathers who refuse to reliquish their position at the grill, despite your best efforts to get them to relax on their special day, there's Grilled Marintated Hanger Steak from Chef Jonathan Wright of New Orleans Grill. Chef Wright reduces the marinating liquid of red wine, balsamic vinegar and port to create a complementary sauce. Two distinctive sides for this festive occasion are Shrimp "Jambalaya" Hash from Chef Kent Rathbun of Abacus in Dallas, and Crawfish Cornbread from Chef Matthew Murphy of FQB in New Orleans. For a casual, summery finish to this Southern-inspired meal, try the recipe for Blueberry Pie with Cookie Dough Ice Cream from Chef Drew Van Leuvan of Toast in Atlanta, Georgia.

   Published: June 2006