For lunch, I started with a butternut squash soup that was thick and creamy, topped with candied pecans. For my entree, it was the crab cakes on top of a bed of sauteed spinach. The spinach was seasoned with salt and oil/ butter and may be considered overly salty to some, but it complimented the lightly salty flavor of the crab cakes. The patties themselves were hearty in size and were crusted and seared nicely. The crab cakes were full of real crab meat, which is how a true crab cake should be. My dessert was their salty and sweet chocolate cake, which was surprisingly light very moist. The flavors went well with my cup of coffee.
Great service, amazing food, and a warm ambiance. 5 1/2 diamonds!
CHEF JUSTIN KEITH RAISES THE
CULINARY BAR FOR FOOD 101
Chef Justin Keith, Executive Chef at FOOD 101 brings more than a decade of professional experience into the kitchen. Keith is a graduate of the Scottsdale Culinary Institute, an affiliate of Le Cordon Bleu, in Scottsdale, Arizona, and has worked in some of the Southwests most acclaimed restaurants. Some of the chefs from whom he has received tutelage include Mark Tarbell and Eddie Matney.
Chef Keith has been passionate about food since he was a young boy. Cooking was always a family affair as Keiths grandparents owned a sugar mill where they produced and bottled cane syrup. Summers were spent on the family farm, picking and putting up corn and blueberries for the year ahead, as well as gathering pecans in the Fall.
Keith was raised along with two other siblings by a single mom who was constantly looking for ways to keep her children entertained. More often than not, Keith was given little tasks in the kitchen. At age four, he shocked his babysitter when he had Pillsbury cinnamon rolls cooked, iced, and ready on the table when she arrived.
Keith developed his cooking skills throughout childhood, and after high school he moved to St. Simons Island where he cooked in several acclaimed restaurants. He attended Valdosta State College, where he earned a degree in Management, while working part time cooking and managing a local restaurant. After graduation he was offered the position of Executive Chef in the newly developed Cuban restaurant, Esmereldas, where he researched and developed the entire menu. This experience only fanned the flames that had sparked in him several years before, and he decided to formally train at The Scottsdale Culinary institute to further sharpen his skills.
While in Arizona, Keith worked both at Tarbells and Eddie Matneys, both highly acclaimed restaurants. In these restaurants, Keith was given creative license to develop menu items.
Micronutrients, such as iodine, are types of nutrients that people need in small amounts. Iodine is important for a person's thyroid to function normally. (The thyroid is a gland in the neck that makes key hormones.) It is found in small amounts in other foods, including saltwater fish, seaweed, shellfish, yogurt, milk, eggs, cheese and a handful of other edibles. If a person doesn't consume enough iodine, they can become iodine deficient. The lack of this micronutrient can cause different medical problems (usually due to hypothyroidism caused by a thyroid that does not make enough hormones). These conditions include goiter (a visible swelling of the thyroid) as well as serious birth defects. In fact, iodine deficiency is the most common preventable cause of mental retardation.
Iodine (in the form of iodide) is added to table salt to help prevent iodine deficiency. Since the 1980s there have been efforts to have universal salt iodization. This has been an affordable and effective way to combat iodine deficiency around the world, but not all salt contains iodine, however. You'll investigate whether different salts have iodine by mixing them with laundry starch, which forms a blue-purple–colored chemical with iodine. (Vinegar and hydrogen peroxide are added to the salt solution to help this chemical reaction take place.)