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Friday, July 6, 2012

Summer is a Briza for Executive Chef Falvo

"Just simple, craveable, summer food! I love to let the products speak for themselves. 
Everyone should need a foie gras fried pie." 
- Executive Chef Janine Falvo
Falvo At-a-Glance
* Executive Chef overseeing all culinary operations at the Renaissance
   Atlanta Midtown Hotel including banquet catering, Briza and
   Rooftop 866
* Employed by Marriott for six years
* Has worked in Orlando, Chicago, Santa Clara, Sonoma and
   Atlanta
* A graduate of Pennsylvania Culinary Institute

Falvo’s culinary savvy has earned her recognition as Restaurant Hospitality’s Rising Star Chef in 2007. In 2010, she was selected to represent Sonoma in a dinner at the James Beard House in New York City and was a featured chef in Food Arts’ bi-annual menu preview. In 2011, Falvo appeared as a hopeful on the ninth season of Bravo’s popular series “Top Chef.”



Executive Chef Janine Falvo
Summer Tasting Menu

amuse bouche
beau soleil oyster, green tomato-black pepper mignonette
iron horse “russian cuvee”, green valley ‘04

1
heirloom tomatoes
burrata cheese, watermelon, gazpacho water
iron horse “russian cuvee”, green valley ‘04


2
artisan foie gras
fried pies, strawberry –rhubarb compote 
castillo de monseran garnacha, ‘09


3
alaskan halibut
lobster home fries, truffled hollandaise
buena vista pinot noir, carneros ‘09
4
48 hour short rib
vidalia onion puree, rattlesnake beans, stone fruit watercress salad
joseph carr merlot, carneros ‘09
5
sour cream pound cake
grilled georgia peaches, spicy peanut brittle, peach sorbet
paolo saracco moscato d’asti, piedmonte d.o.c.g.

The Beverage Manager at Briza Restaurant, Deanna Knieriem worked with Chef Falvo to pair each summer dish with the appropriate wine.  Chef Falvo worked as a chef in Sonoma for eight years and brings her passion of California wines to Georgia. Our favorite wine pairing of the evening was the Castillo de Monseran Garnacha, ‘09! What a pleasure to drink! Composed of 100% Garnacha from the Cariñena D.O. in Aragon (about a 3 hour drive southeast of Rioja), the Castillo de Monserran is chock full of bright red cherry and red plum fruits, with good energy and very good persistence, especially given the humble price tag.



866 West Peachtree ST NW | Atlanta, GA 30308 | 678.412.2402
Website: www.brizarestaurant.com


Enter to win 2 gift certificates to Briza Restaurant!

We are looking for the most creative way for you tell us which dish you want to try from Chef Falvo's Summer Menu at Briza Restaurant! 

To enter: Log on to our Facebook page at: http://www.facebook.com/GrapesandHopsATL, you must become a fan and leave your comment below at our "Summer is a Briza with Chef Falvo" post. 
Winner will be selected on July 31st!
www.facebook.com/grapesandhopsatl


1 comment:

  1. I consider myself a foodie and have been keeping a food diary for over 15 years of special dishes I have enjoyed both domestically and abroad. I hope to one day publish it. I have a great passion for foie gras and try to experience it at every restaurant where it is on the menu. I have thus far sampled 32 different preparations. However, never have I even imagined the creativity of a foie gras fried pie. The fact that it is paired with a strawberry rhubarb compote sounds exquisite as I love strawberry rhubarb pie. I would love to experience this summer tasting menu. Every course sounds mouthwatering but especially want to try my 33rd preparation of foie gras.

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