This is a favorite recipe from Executive Chef George Davis of the Ocean Grille. He invites you to join him at the Ocean Grille and experience his latest menu.
A few words of Introduction
"Our direction for Ocean Grille is simple, we want our food
and service to match our killer view"
Chef George Davis was born and raised in Virginia. While pursuing a degree in history and working as a sous chef, he completed his academic studies at the University of Perugia. He was then accepted into a classical chef apprenticeship program in Umbria and worked in Italy for the next two years. After Europe, he went to the Caribbean on board a yacht as a private chef. He returned to the States and settled in Charleston, S.C. where he remained for 13 years, starting with Crawdaddy's on Folly Beach and finishing at St. John's Island Cafe. Chef George now works at the Ocean Grille from the award winning Cha Bella's Restaurant in Savannah.
| Pear and Gorgonzola Flatbread |
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Carrot Sauce Recipe
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10 peeled, quartered carrots
8 fresh tipped, and quartered Roma tomatoes
1 sachet, including 1 tbsp Szechuan peppercorns
4 sprigs of thyme
1 tbsp grated ginger root
1/2 cup sugar in the raw
6 oz granulated sugar
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Barely cover carrots and tomatoes in a pan with water. Put on heat, halfway between starting to boil add sachet. Boil until carrots are soft enough to puree. Remove sachet and add sugar. Boil 30 seconds, then puree. Mix salt to taste, no pepper.
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Caramelized Pears Recipe
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10 pears
Blended oil; 90% canola oil/10% extra virgin olive oil
½ cup brown sugar
Gorgonzola cheese
Flatbread (pre-made or home made)
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Take 10 pears peeled, cored and diced. Place diced pears in pan. Take blended oil and drizzle over pears, just enough to cover them; add 1/2 cup brown sugar. Place on grill or stove, on low heat stirring/sauté often until browned. Take flatbread and grill until dough is no longer soft, or if pre-made, grill until warm. Spread a thin layer of carrot sauce and add your caramelized pears. Crumble gorgonzola, place in pizza oven or broiler until bubbling. Serve with a smile!
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A great wine to have with this dish is our favorite, Vernaccia.
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