2006  2005  2004  

ALABAMA

Chef John Hamme: Ariccia Restaurant

John Hamme is the executive sous chef at Ariccia Restaurant in The Hotel at Auburn University. In his two years at Ariccia, he has been a remarkable innovator in hospitality in Alabama. John has been able to lead the Ariccia team, which includes students from Auburn University, to quickly become on of Auburn's leading restaurants. He also led the way in giving back to the local community by hosting six charity dinners in 2004 as part of the Auburn Chefs Series, giving almost $13,000 to various organizations. John teaches hospitality, food and beverage classes at the university and brings a wealth of practical knowledge and experience into the classroom. Earlier this year, he prepared his original 'Sand Mountain Warm Tomato Tart' while competing with chefs throughout Alabama in the finals at the Alabama Food Festival, and took home top honors and a cash prize. John's past chef experience includes the award-winning Greenbrier Resort in West Virginia as well as Ritz-Carlton properties in Philadelphia, Naples, Washington, D.C., Miami and New York City. He was instrumental in bringing back six gold medals to the United States in the '2000 International Culinary Olympics."

Pancetta Wrapped Bayou La Batre Shrimp with Rikards Mill Yellow Corn Grits
and Grilled Heirloom Tomatoes

 

 

 

 

Pancetta Wrapped Shrimp: Serves 6

Ingredients U-8 Head on Wild Shrimp Pancetta Worcestershire Sauce Lemon Pepper

Portion/Unit 24 ea 8 oz 4 oz 1 tbsp

To Prepare the Shrimp: Shell and deveign leaving the head on. Slice the Pancetta or have your grocer slice it for you the same thickness as slab bacon. Wrap the flesh part of each shrimp with the pancetta.

To cook the shrimp: Season the shrimp with the Lemon Pepper and sauté over medium heat until the pancetta is golden brown and crisp. Deglaze the pan with Worcestershire and reduce to coat the shrimp. Reserve for plating.

Yellow Corn Grits

Ingredients: Yellow Corn Stone Ground Grits Whole milk Water Jalapeno Split Whole butter Mascarpone Cheese Salt and Pepper

Portion/Unit: 4 cup 1 qt 1/2 qt 3ea 1 Tbsp 1 Tbsp TT

To Cook the Grits: Bring the milk and the Jalapeno liquid to a simmer over medium heat. Add the Grits and butter; simmer until tender adding additional water if needed. When grits are tender finish with mascarpone cheese and season with salt and pepper. Reserve warm for plating

Shrimp Reduction

Ingredients: Shrimp Stock Peeled Sliced Shallot Reserved corn cob Kernels removed Shrimp shells from peeling shrimp Tomato Paste Dry Sherry Whole Butter AP Flour

Portion/Unit: 1 1⁄2 qt 3 ea 2 ea All 1 Tbsp 1 oz 1 Tbsp 1 Tbsp

To prepare the Reduction: In a small sauce pan sweat the shallot, corn cob and shrimp shells in whole butter until orange. Add tomato paste and caramelize. Deglaze with white wine and reduce. Add shrimp stock and simmer for 1⁄2 hour. Strain and reduce by 1⁄2 and finish with whole buerre manie. Reserve for Plating.

To Garnish the plate

6 pieces of okra rolled in rice flour and fried at 350 degrees until golden
Fennel shaved and soaked in ice water
Micro Parsley and Fennel Fronds
6 ea 1⁄2 “ thick slices of heirloom tomato grilled.