Chef’s Corner: Duane Nutter of One Flew South, Atlanta

(Courtesy of Green Olive Media)

Airports have long been the destination when it comes to high-priced, poor quality and hastily delivered food.  journeyPod is happy to report that this is no longer the case… Labeled as the “First Upscale Dining Experience at the World’s Busiest Airport”, One Flew South is a delightful treat within the hustle and bustle that is Atlanta Hartsfield Airport. A restaurant where locals are from out of town and often call the restaurant to pre-order their meal as they are walking out of their gate, Chef Duane Nutter invited journeyPod to come in and experience “Southernational” cuisine firsthand. What a delight…

After choosing a nice glass of Tempranillo, journeyPod sampled the ever-so-popular Chicken Noodle Soup (see recipe below). Next came the Cali Roll filled with Jumbo Lump Crab, Brown Rice Mayonnaise, Cucumber Mint Sauce & Lemon Zest. We finished with one of their signature dishes: Salmon Hot Pot ~Salmon atop Unagi Fried Rice with Tofu, Farmer’s Market Vegetables and topped with a Miso Broth. Although we didn’t save enough room for dessert, we’ve heard wonderful things about the Pineapple “Not” Upside Down Cake. The food, atmosphere & service were impeccable and we look forward to the next time we fly to or from Atlanta.

journeyPod had a chance to chat with the culinary mastermind behind One Flew South…

Tell us about ‘Southernational’- Cuisine that you serve here at One Flew South:

I just cook based on my environment and background. I was born in Louisiana, raised in Seattle and have travelled extensively. With One Flew South, we knew we wanted to serve sushi, but not be exclusively a Japanese restaurant; we certainly have an Asian influence. The name also fits with our location, in the South and on the international concourse of the world’s busiest airport.

How has traveling influenced your flavors and recipes?

In my case, it’s the foundation of who I am on a plate. From Louisiana to Seattle plus travel around the world, my background is very representative of the food I create.

What are the benefits & downfalls of being located within a busy International airport?

There are around 89 million people walking through this building, so we have no problem with filling seats. One of the downfalls is that shipments and security are tough.

 If you were on “Iron Chef America” what would you hope would be the key ingredient for the cooking battle?

I was on Iron Chef America, and our ingredient was carrot – I loved it. It was a great experience, except for hitting my head on all of the backstage lights.

Who do you admire in the culinary world?

My mom; she is the best cook I know.

What awards has One Flew South received?

Esquire magazine “Best bars in America”

Food & Wine Magazine “Airport Food Worth Flying For”

Entrepreneur Magazine “one of the best airports restaurants around the country”

MSNBC.com “America’s Best New Airport Restaurants”

Strangest request you’ve received from a guest?

“Could I have some hot water so I can make my own Miso Soup?”

On your day off, where do you like to dine in Atlanta?

The Shed with Chef Lance Gummere

Do you have any advice for a cooking enthusiast?

Don’t be afraid of salt and know why you use it in the first place (to bring out flavor, not to make food salty)

*Signature recipe: 

One Flew South Chicken Noodle Soup

1t        olive oil

1T       shallots (small diced)

3oz     pulled leg & thigh meat

1t        onion (small diced)

1T       celery (cut on a bias and blanched)

1T       carrots (cut in half, then on a bias)

1T       parsley (chopped)

8oz     5 spice broth

1/2t    green onion (cut on a bias)

2oz     soba noodles (cooked)

1T       Napa cabbage (chiffonnade)

Salt & Pepper

5 spice to taste

Add olive oil to the pan on medium heat then carrots, onions, chicken meat, celery, shallots, parsley, 5 spice broth. Bring to a boil and season. To the bowl add the cooked noodles, pour soup over noodles and garnish with Napa cabbage and green onion.