Each week from April to November, the Morningside Farmer’s Market hosts cooking demonstrations with some of Atlanta’s most talented chefs. This past Saturday, shoppers were treated to not just one, but two gifted chefs: Matt Weinstein and Christopher Maher of ONE.midtown kitchen.Chef Matt, former Executive Chef at the now-closed Woodfire Grill, and Chef Christopher, previously sous chef to One.midtown’s Nick Oltarsh, now serve as Co-executive chefs. The menu reflects both chefs’ personal styles: Chef Matt’s modern, out-of-the-box style accentuates Chef Christopher’s more traditional style of cooking. Watching the pair work together seamlessly, cajoling and encouraging each other made for an even more enjoyable morning.
While Chef Matt made an aioli with black garlic, Chef Christopher blistered green shishito peppers and tossed them with sesame seeds, unagi sauce and a chiffonade of cilantro. The combination of flavors was staggering. The charred peppers with fresh cilantro, and the umami of the aioli are the perfect representation of the chefs combined talents.
“I enjoy doing chef demonstrations because It's a fun way to get to know the people in the neighborhood and to show support for our local farmers and artisans,” shared Chef Christopher. “It also shows people that cooking is easy and fun. I hope visitors can take away a fun new cooking technique or recipe to try at home, adds Chef Matt.
Black Garlic Aioli:
2 shallots, sliced thin
1 cup port or robust red wine
1 head black garlic
2 teaspoons Dijon mustard
4 oz. red wine vinegar
3 egg yolks
1 ½ cups neutral oil (such as soybean, canola oil and safflower oil)
Place garlic, shallots, and port in a small saucepan, and over medium heat, cook until the shallots are softened and the port has reduced to about 2 tablespoons. Allow the mixture to cool. Place the garlic mixture in the pitcher of a blender, along with the egg yolks, vinegar and Dijon mustard, and then process on high for 30 seconds to completely combine.
Turn down the speed of the blender, and slowly drizzle in the oil to emulsify. You should be able to observe the mixture go from very liquid to think like mayonnaise. Season the aioli to taste with salt and pepper.
Blistered Peppers:
2 cups shishito peppers
Neutral oil
½ tablespoon sesame seeds
1 tablespoon unagi sauce (available in most Asian markets)
¼ cup cilantro, finely chopped (optional)
Black garlic aioli
Kosher salt
Bonito flakes
Heat oil in a skillet over high heat until shimmering. Add shishito peppers, and cook until softened and blistered (about 3-5 minutes).
Transfer the peppers to a bowl, and toss with sesame seeds, unagi sauce, chopped cilantro leaves and salt.
To serve, spoon a dollop of aioli on each serving plate, and layer 2-4 cooked peppers over the aioli. Sprinkle some bonito flakes over the top. Serve and enjoy!
To experience more of Chef Matt and Chef Christopher’s cooking, make plans to attend Concentrics Restaurants’ annual Harvest Dinner on Sunday, October 16th at ONE.midtown Kitchen. The dinner will feature six paired courses highlighting the best of the Fall’s bounty prepared by the seven Concentrics’ chefs including Chefs Matt and Christopher.
