In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Dean Berthelot from Ray's in the City prepares oysters rockerfeller and crawfish etouffee.

Click here for Chef Dean Berthelot's Profile

Rockefeller Stuffing

2 strips bacon
1 ea shallot
1/2 tsp garlic minced
1/4 ea Yellow Onion
2 oz Pernod
8 oz Fresh Spinach
1 cup reduced heavy cream
1/4 cup grated parmesan cheese
1/8 tsp salt

In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Olivier De Busschere from Nikolai's Roof prepares chantrelle mushrooms and diver scallops.

Click here for Chef Olivier De Busschere's Profile

Pan Seared Diver Scallop topped with "Panade" of Almonds and Comte Cheese on Hawaiian Lava Salt flavored Heirloom Tomatoes and Vanilla perfumed French Horn Bisque.

In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Juan Palerm from Trader Vic's prepares Wild Boar.

Ingredients:

Wild Boar Medallions with Smoked Gouda and Roasted Red Pepper Cheese Grits and Red Wine Mushroom Sauce

6oz. Wild Boar Tenderloin
1 cup Stone Ground Grits
1/2 cup Smoked Gouda, Shredded
1 Roasted Red Bell Pepper, pureed
1 cup water
1/2 cup Heavy Cream

PREPARATION:

In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Juan Palerm from Trader Vic's prepares red curry & prawns.

Ingredients:

6 U-15 Prawns, peeled and deveined
2 Tablespoons Red Curry paste
8 ounces Coconut Milk

Saute the prawns in a skillet for two minutes. Add the curry paste and the coconut milk, stirring together. Cook for two minutes more. Serve in dish with appropriate condiments--sunflowers seeds, raisins, cucumber, banana, coconut, chutney and tomatoes. Jasmine rice on the side.

In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Riccardo Ullio from Sotto Sotto prepares Aglio Olio E Peperoncino.