Lobster & Chocolate

I had the pleasure of meeting and interviewing Chef Jason Ellis. For those who don’t know, Chef Ellis is well known for being a contestant on the hit television show “Hell’s Kitchen.” Currently, he is the Executive Chef at Buckhead Bottle Bar & Bistro and the founder of Lobster & Chocolate Affairs. I ventured to Buckhead Bottle Bar & Bistro for lunch and I had a BLAST. This taste of heaven is Lobster & Chocolate. Its golden fried won tons topped with chucks of succulent lobster and white chocolate cream. Can it get any better than this? Chef Ellis combines two of my favorite foods and creates a masterpiece for my taste buds. My favorite part about this dish was that it was BEYOND spontaneous. I would have never thought to pair lobster and chocolate together. Chef Ellis is NOT afraid of taking risks in the kitchen, and this makes him stand out in my book. I have more great dishes coming from Chef Ellis in the future, so don’t go too far during the commercial break.

FYI: Buckhead Bottle Bar & Bistro

FOOD TIP: Chef Jason Ellis started his culinary training in Berlin, Germany.

Feature of the Week: Aug. 9-15

A Taste of Heaven would not exist if it were not for the audience, so I want to show my appreciation by dedicating Thursdays to the fans. If you eat or make a dish of your own and its camera ready, then you can email me your photos. I will review and post them on Thursday.  It’s important to remember presentation, style, and taste. I look forward to seeing your Taste of Heaven.

FYI: Email Pictures...

Description: While in New Orleans, I had the opportunity to try some interesting foods. One of my friends introduced me to pickled okra. It sounded a little sketchy, but the flavor reminded me of an olive or a pickle. I have never had okra this way before, but it was perfect for munching. I would pair them with pepperoni, cheeses, crackers, grapes, and wine. It’s a great finger food that can be served on your next party tray. Delicious choice Lily. :D

Feature of the Week April 5-11

A Taste of Heaven would not exist if it were not for the audience, so I want to show my appreciation by dedicating Thursdays to the fans. If you eat or make a dish of your own and its camera ready, then you can email me your photos. I will review and post them on Thursday.  It’s important to remember presentation, style, and taste. I look forward to seeing your Taste of Heaven.

FYI: Email Pictures

Description: This taste of heaven is baby octopus cooked in lime and tiger’s milk. The beautiful spread is topped with red onion and garnished with an orange slice. The Feature of the Week definitely stepped out the box for this dish. I think it’s an adventurous choice that looks fun to try. A Taste of Heaven has taught me how to be open and spontaneous with food. I would love to try this dish to broaden my horizons. Its presentation screams EAT ME and the colors definitely pop in this dish.

Feature of the Week: Mar 22-28

A Taste of Heaven would not exist if it were not for the audience, so I want to show my appreciation by dedicating Thursdays to the fans. If you eat or make a dish of your own and its camera ready, then you can email me your photos. I will review and post them on Thursday.  It’s important to remember presentation, style, and taste. I look forward to seeing your Taste of Heaven.

FYI: Email Pictures

Description: This taste of heaven is grilled frog legs. It’s complimented with cherry tomatoes and warm baby rolls. The frog legs are served as an entrée, and they have a tender taste like chicken. Personally, I have had frog legs once; however, instead of grilled, they were fried. I would consider them bizarre, but something cool to try. The next time you dine out, take a walk on the wild side like Carissa. 

Step Out the Box

Before I describe this taste of heaven, I need the audience to step out the box. This dish is Grilled Mediterranean Octopus. It’s complimented with warm Yukon Gold potato salad and chive oil. There are a variety of flavors floating throughout the dish. The octopus is meaty like lobster, but with a twist. I thought it would be similar to squid, but it was actually better. The chive oil goes great with the grilled octopi, and it adds a hint of green to the scene. The collaboration of colors makes the dish look more appealing and appetizing. Overall, the idea of grilling the octopus instead of frying it makes the Small Plate unique to its audience. 

FYI: Bistro VG

FOOD TIP: Octopus and squid are in the same family.