Chef’s Corner with Scott Serpas
South Louisiana native and Executive Chef Scott Serpas has been firing up Atlanta kitchens since 1994. A former Executive chef at TWO Urban Bistro, Serpas has worked elbow-to-elbow with the Atlanta’s own food stars Kevin Rathbun, Mike Fennelly & Sia Moshk. Serpas, himself, has been featured on Food Network’s “$40 a Day with Rachael Ray” & Fox’s Good Day Atlanta.
Serpas has created a unique menu that features approachable dishes true to their Louisiana, Asian & Southwestern influences. The innovative American “true food” features classic comfort cuisine that encompasses fresh, hand crafted ingredients perfectly complemented by global wines & cocktails. journeyPod highly recommends starting with a Georgia Peach Salad, followed by the Jumbo Sea Scallops and finishing with the Beignets!
journeyPod got the chance to chat with the culinary meister…
1. Tell us about the cuisine here at Serpas: The cuisine at Serpas is always evolving to incorporate what’s in season, and I really keep our clientele in mind when designing the menu. Our dishes are “approachable American cuisine with an edge,” and the term “true food” is an acknowledgement to keeping all the items’ flavors true to their origins.
2. What seasonal specials do you have going on now? Squash blossoms are in season, so I have been using those a lot.
3. You mentioned cooking at the Masters Tournament, what is the most memorable meal you have cooked? In the late 90s, I had the opportunity to cook a Thai-inspired meal at the Masters requested by Vijay Singh for all the members of August National, which was a great experience.
4. What are 3 things you can’t cook without? Salt, garlic and herbs.
5. Who do you admire in the cooking world? Julia Child.
6. On your night off, where do you like to eat out in Atlanta? Community Q BBQ.
7. What advice could you give a cooking enthusiast? Have fun and enjoy the experience.
8. Would you kindly share a recipe with us? Sure! Below is my favorite recipe for our Spring Shrimp Lettuce Wraps. Enjoy!
Spring Shrimp Lettuce Wrap
1 ea. Bibb lettuce
Rinse lettuce and pull leaves. Pat dry with napkins or clean towel
½ gal. water, 3 Tbl. Kosher salt, 1/4 cup liquid crab seasoning, 1/2 ea. carrot, 1/4 ea. onion, 1 rib celery, 1 ea. lemon (squeezed), 6 ea. Bl. Pepper corn, 2 ea. Bay leaf, 2 sprigs thyme, 3 31/35 white shrimp (peeled and deveined)
- Chop vegetables roughly.
- Place all ingredients except shrimp in large pot..
- Bring all ingredients to a boil and continue to boil for 10 to 12 minutes.
- Add shrimp to boiling, seasoned liquid.
- Place lid on to pot bring back to boil for 30 seconds and remove shrimp immediately.
- Place shrimp on sheet pan and place in cooler to chill.
Creole tartar sauce
1/4 cup mayonnaise, 1/4 ea. lemon (squeeze juice), 3 Tbl. Creole mustard, 1/4 Tbl. Parsley (finely chopped), 1 Tbl. Red onion (finely minced), 3/4 tsp. sugar, 3/4 Tbl. capers, salt to taste
In a glass or stainless steel bowl add all ingredients and whisk together well.
½ cup Red pepper julienne, ½ cup Jicama julienne
- Place chilled shrimp in bowl.
- Add sauce and julienne vegetables.
- Mix together well.
- Place mixture evenly into lettuce cups and serve.