A CULINARY WEEKEND AT BLACKBERRY FARM


The following recipes focus on the food of the masterful chef, Linton Hopkins, from Restaurant Eugene in Atlanta, Georgia. We selected only two of the many dishes he served over our weekend at Blackberry Farm as there is only a little room and these dishes were especially inspired. Give them a shot and then head to Restaurant Eugene in Atlanta to see how the maestro does it.

Casserole of Fresh Scallops, Bacon and Farro with Hen of the Woods Mushrooms, Chestnuts and Molasses Veal Glace & Peay Vineyards Pinot noir

Casserole

1/2 cup Farro (or barley)
1 Bay leaf
2 1/2 cup Chicken Stock
3 tbs minced Shallot
1 tbs minced Celery
1/2 tsp minced Garlic
2 tbs Butter
1 tbs minced Parsley
1 tbs minced Chestnuts (or walnut)
Zest and juice of 1 Lemon
Salt & Pepper
2 ounces thick cut Bacon

To cook

Combine farro, chicken stock, bay leaf and 1 teaspoon of salt; bring to a boil, reduce to simmer and cook until tender but toothy. Reserve. Melt butter in a pan over medium heat until foamy. Add chestnuts and toast. Add shallots, celery, and garlic and sauté until shallots are translucent. Cut bacon into cubes/squares and sauté at low to medium heat until chewy, do not overcook. Add bacon and farro to first pan and stir. Add parsley, lemon juice and zest. Season and serve under scallops.

Mushrooms

1 lb. Hen of the Woods/ maitake (or morels)
3 tbs Olive Oil
1 cup Chicken Stock
1/2 tsp minced Garlic
1 tsp Butter
1 tbs chopped Parsley

To cook

Break mushrooms into four 1/4 inch thick sheets. Coat mushrooms in oil and salt in an oven safe pan. Roast mushrooms in a 350 degree oven until brown and cooked through. Remove from oven, add stock and bring to a boil and reduce to glaze (until only a teaspoon or less of liquid remains). Add butter, parsley and adjust seasoning. Lean against scallops and farro casserole.

Sorghum Molasses Veal Glaze

1 tsp Sorghum molasses
4 tsp reduced Veal Stock (buy in store in freezer section or make own. In a pinch use unsalted reduced beef stock)

To cook

Combine the sorghum and reduced veal stock in a small pot and heat until hot. Add butter, parsley and adjust seasoning. Drizzle around plate and over scallops.

Scallops

8 Jumbo Sea Scallops
2 tbs Peanut Oil
Salt

To cook

Heat peanut oil on high heat. Season scallops with salt and place in sauté pan. Flip when brown and reduce heat. Cook until scallops begin to pucker. Place on top of farro casserole.

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