A Matter of Taste

Written by Katelyn TenEyck on January 23, 2013 at 10:26am
Just as a painter combines a variety of color on his canvas or a musician marries a range of musical notes to a song, so too is the duty of the Executive Chef to blend the differing personalities and tastes of chefs together in creating a universal dining experience. At Reynolds Plantation, Chef Joe Keegan, along with four skilled Chefs de ...
Tagged with Culinary

Wish they all could be California ….Chardonnays…?

Written by Reynolds Plantation on December 31, 2012 at 10:24am
Eric Asimov, chief wine critic of the New York Times, recently wrote an article titled “California chardonnay grows up,” in which he makes the case that California is becoming more reserved in its chardonnay winemaking style. Asimov wrote that California winemakers have refined their craft and are producing well-made chardonnays ...
Tagged with Culinary, Wines

Butternut Squash Soup

Written by Chef Eric Fulkerson on October 17, 2012 at 11:27am
 Yield: Makes 8 Ingredients 1 whole Butternut Squash, peeled and chopped 1 whole Onion, chopped 1 quart Chicken Stock (Free Range, Organic) 1 tsp Ground Cinnamon 1 tsp Salt 1/2 tsp Ground Nutmeg 2Tbsp Coconut Oil, Organic Preparation
Tagged with Culinary, Health, Recipes

Meet Our New Executive Chef - Joe Keegan

Written by Katelyn TenEyck on April 19, 2012 at 3:58pm
Earlier this spring, Reynolds Plantation welcomed a new Executive Chef, Joe Keegan. Chef Keegan’s previous business endeavors and culinary experience are revealed in his creative vision to build upon the long-standing tradition of excellent dining at Reynolds Plantation.

Chef Eric's Celery Root Soup

Written by Chef Eric Fulkerson on January 12, 2012 at 9:54am

Orange Praline Yams

Written by Eric Fulkerson on December 14, 2011 at 1:31pm
4 pounds Sweet Potatoes 5 T Grand Marnier 4 T Butter, Unsalted, Melted 0.33 Cups Brown Sugar, Packed 1 T Orange Zest 2 tsp Salt 1 tsp Ground Ginger 3 each Egg Yolks   Topping 1 Cups Pecans, chopped 0.66 Cups Brown Sugar, packed 0.5 Cups Butter, unsalted, melted 1 tsp Cinnamon, ground   Preheat your oven to 350
Tagged with Culinary, Holidays, Recipes

Candied Bourbon Sweet Potatoes

Written by Eric Fulkerson on November 16, 2011 at 1:04pm
2 pound Fingerling sweet potatoes, washed and slice ½" thick ½ cup bacon fat 1 cup packed light brown sugar 1/2 stick unsalted butter 1/4 teaspoon salt 1/4 to 1/3 cup bourbon   In a heavy sauce pan heat bacon fat over medium heat.
Tagged with Culinary, Recipes

South America Wines - A melting pot of global wine influence

Written by Reynolds Plantation on October 24, 2011 at 3:57pm
South American wines have been significantly influenced by France, Italy, Germany and more recently the United States. A wide range of grape varieties and winemaking styles from around the world have greatly impacted the wine styles of South America.
Tagged with Culinary, Wines

Home Grown

Written by Adam Bradley on October 24, 2011 at 3:34pm
My grandfather often speaks of our family’s Depression-era gardens here in Greene County.  As a child, farm life demanded that he go out each morning and harvest the ripe vegetables that later would be served for dinner.  With 10 mouths to feed in the household and with hard times sweeping the country, the family depended on ...

The Chef’s Surf and Turf

Written by Reynolds Plantation on October 24, 2011 at 3:43pm
Grilled Hanger Steak & Rosemary Impaled Georgia Shrimp with Handmade Steak Frites, Parsley & Lemon Compound Butter Serves 6-8 Ingredients 6-8    Hanger Steaks        18-24    Jumbo Shrimp, peeled and deveined       
Tagged with Culinary, Recipes