This week on You Have reservations powered by Springer Mountain Farms Chicken, Wells chats with Trey Cioccia (The Farm House), Debby Sutton (8 Lavender Lane) and Michael Paul from On Target 4 Vets about The Summer Harvest Dinner at...
%CODE2% Morel tomato cream 1 ea. shallots, minced 1 T. garlic, minced ¼ # morels, rinsed well 1 c. chicken stock 1 pint cherry tomatoes, halved 1 c. heavy cream 1/8 c. Madeira 1. Toss tomatoes lightly with oil, salt, and pepper. Roast in a 500 degree oven...
This week on You Have Reservations powered by Springer Mountain Farms Chicken, Wells sits down with Chef Edgar Pendley.  They talk about his fantastic restaurant Urban Grub, his forthcoming restaurant in 12 South and their mutual love for Roberts...
%CODE2% Korean Hot Chicken Wings with Peanuts & Scallions Yields 3-4 portions Preparation: In a bowl mix the rice flour, all-purpose flour, and cornstarch.  Set aside. In a separate bowl mix the buttermilk, garlic, tobasco, salt, and pepper. Add wings and allow to marinate...
This week on You Have Reservations, Wells brings in Chef Tyler Brown from Capitol Grille. %CODE2%
%CODE2% Spicy Shrimp and 10 Hour White Cheddar Grits For Grits 4 - 5 C Chicken Stock 1 C Stone Ground Grits 2 oz White Wine 3-4 oz Heavy Cream 4 oz Sharp White Cheddar, Finley Shredded 1 oz Unsalted Butter Salt and Pepper to Taste Bring 4 C...
This week on You Have Reservations, Wells has head Chef Trey Cioccia from The Farm House on the Morning Show.  Trey shows off his Pork-belly pop-tart. %CODE2%
%CODE2% Roasted Chicken with Kale & Rhubarb Salad for the roasted chicken: one, under 4 pound fryer chicken, cut into breasts, legs, and thighs. (save the backs and wing tips for chicken stock) salt and pepper oil for the pan. for the salad: +/- 3 ounces...