Hey all, Happy New Year to you all. I hope that 2019 finds you happy and healthy. We celebrated the new year with a group of our close friends and it was one of my favorite parties of all time.
One of the things I loved about it was how everyone brought something to eat, either homemade or store bought. I think sometimes the curse of being a chef is that people sometimes feel the pressure to impress you by their own cooking abilities and vice versa. I know for me, when I am not on the clock I sometimes cop out and say that I am going to just make something simple because I don't have the energy or the time to go all out on something special. For the upcoming year though, one of my goals is to overcome that temptation. I started pushing through it by finally working through this recipe idea I've had for a while now- Shrimp Ceviche.
For my pop up at OddStory Brewing Co back in October, I did this fun Ceviche with Avocado, Heirloom Tomatoes, and Mahi Mahi. People went bananas for it, and I was really happy with how it turned out. However, I really like pushing boundaries where I can and really wanted to push this dish further. I thought for NYE it would be a good opportunity to take it to the next level, and allow my guests to have a little fun with it.
Enter Shrimp Ceviche-
So I took the idea of Ceviche, acid poached fish, and Shrimp Cocktail, a classic party dish and de/reconstructed my previous dish and tried to have some fun with it. Instead of the classic cocktail sauce that most shrimp cocktail is known for, I decided to go with a guacamole Espuma instead. I served this whipped cream style from my ISI Whipper. Finished with some finely diced mango and onion, I served it street taco style in a toasted corn tortilla. I am super happy with the end result. We had taco trays laid out and created a make shift taco bar completed. Our guests self serving their own Guac Espuma with raised eyebrows saying "what is this?" and "how do I do this?" laughter ensuing.
In that moment I realized how much food can bring us all together. When we stop taking ourselves so seriously and start tapping into that inner child that is so eager to play with their food, it provides us with a completely different environment that was not there before. Thats something else I want to tap into this year as well.
More on that in a future post.
For now blessings on you and yours as you gather around the table in the new year. May you learn to play with and enjoy your food again.
Shrimp Ceviche With Guacamole Espuma, Mango And Pickled Shallots
A couple of quick updates:
First of all, Table Thyme is still up and running! As many of you may know in April of this year I became Executive Chef of The Camp House in Chattanooga. Since that time I have devoted most of my time to my responsibilities there and my family. However, with the Holiday Season quickly approaching, I will be devoting more time to Table Thyme, especially towards catering. I will be posting our Fall-Winter Catering Guide. If you have an upcoming event keep Table Thyme in mind, I would love to help make your event unforgettable!
Secondly, I recently appeared on Channel 9s This N That with host James Howard. Below is a link to the segment. I had a great time and was able to answer some questions about the Personal Chef Services I offer. I am currently taking on new clients so if your interested in booking me check out the contact page today!
Chef Joey Wilson
Link to Friday FillUp (takes you to NewsChannel 9 Website for Video)
Just Wanted to let you know that we have some exciting things in the works at Table Thyme. Check here in the coming weeks for website updates and some exciting news from Chef Joey. Also, if you haven't checked out the facebook page, be sure to look out for that as well.