digital sm630 East Main Street
Canton, GA 30114
Phone: 770-213-7095
Fax: 770-213-7106

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  • Taste of Life: Cornmeal Dusted Snapper (click to Read More)

    By Hillary Gallagher


    (Serves 4)



    4, 7 oz. skinless snapper fillets
    1 cup milk
    1 cup cornmeal
    2 tablespoons kosher salt
    1 teaspoon cayenne pepper
    ¼” canola oil for sautéing






    - Combine the cornmeal, salt and cayenne pepper.
    - Dip the fish in milk, and dredge it in the cornmeal mixture; gently shake off

  • Goin' Coastal: Clam Chowder Pizza (click to Read More)


    For Pizza
    -Naan bread (found at your local grocery store)
    -*Garlic Cream Sauce
    -1 cup spinach
    -2 Vidalia onions, grilled
    -10 slices bacon
    -Canned clams (about 2 oz. per pizza)
    -Finely grated parmesan cheese to taste
    For Garlic Cream Sauce
    -20 garlic cloves
    -2 medium shallots, minced
    -3 tablespoons all-purpose flour
    -Fat rendered from 10 slices of bacon
    -1/2 cup dry white wine
    -1 cup heavy...
  • Taste of Life: Chess Pie (click to Read More)

    By Paul Bodrogi

    (Yields one 9-inch pie)
    Chocolate Pie Crust Ingredients
    -7 oz. all-purpose flour
    -1 oz. cocoa powder
    -1 tablespoon sugar
    -10 oz. unsalted butter
    -3 oz. cold milk.
    Chocolate Pie Crust Procedure
    1.Put the first 4 ingredients into a mixer, and blend until the mixture is like course sand.
    2.Add the cold milk, and mix until just combined.
    3.Let the dough chill in...
  • Queenies: Mushroom Toast (click to Read More)

    Makes 2-4 appetizer portions


    Mushroom Toast
    1.5-2# fresh mushrooms
    2 tablespoons freshly chopped curly parsley
    1 tablespoon freshly chopped thyme
    1 tablespoon cooking sherry
    Canola or grapeseed oil
    Kosher salt to taste
    Black pepper to taste
    2-3 oz. chicken stock
    2 tablespoons unsalted butter
    Olive oil to taste
    Ciabatta or...
  • Taste of Life: Mushroom Strudel with Goat Cheese (click to Read More)

    Serves 6 Appetizer Portions


    • ¼ cup olive oil
    • 2 lbs. mushrooms, thinly sliced 2 tablespoons shallots, finely chopped
    • 1 tablespoon garlic, finely chopped
    • ½ cup dry sherry
    • ¾ cup goat cheese (6 oz.), at room temperature
    • 1 tablespoon chives, minced
    • 1 tablespoon thyme, chopped
    • 1 tablespoon kosher salt
    • 1 teaspoon black pepper
    • 5-6 phyllo...
  • Goin' Coastal: Scallops with Pumpkin Risotto (click to Read More)

    Serves 4-5

    Pumpkin Puree Ingredients
    -1 sweet pumpkin (or pie pumpkin)
    -½ sweet (Vidalia) onion
    -½ teaspoon ground nutmeg
    -½ teaspoon ground ginger
    -½ teaspoon allspice
    -1 cup brandy
    -¼ cup honey
    -2 tablespoons fresh thyme

    Pumpkin Puree Procedure
    -Preheat the oven to 325 degrees.
    -Cut the pumpkin in half, from stem to base. Remove the seeds and pulp, and cover each half with

  • Taste of Life: Carmelized Pear Eclair (click to Read More)

    Serves 4

    Caramelized Pear Ingredients
    2 Bosc pears
    1 tablespoon sugar
    ½ teaspoon cinnamon
    ½ teaspoon vanilla extract
    1 teaspoon apricot jam
    2 cups cold water
    Juice of ½ a lemon

    Caramelized Pear Procedure
    -Add the lemon juice to the cold water to make acidulated water, and set aside.
    -Peel, core, and dice the 2 pears, and then add them to the acidulated water.
    -Combine the

  • Queenies: Smoked Pork Shank with Brine (click to Read More)

    (serves 4)

    Pork Shank Ingredients
    2 fresh, skin-on pork shanks, (1.5-2# each)
    4 quarts chicken stock
    2 stalks celery, cut into large chunks
    3 medium carrots, cut into large chunks
    2 Vidalia onions, cut into large chunks
    3 fresh bay leaves
    1 bundle fresh thyme
    10 black pepper corns
    2 whole-star anise
    10 garlic cloves

    Brine Ingredients
    1 cup kosher salt
    ½ cup sugar...

  • Taste of Life: Sun-Dried Tomato Pesto (click to Read More)

    By Chef Hillary Gallagher

    (makes 16 oz. or 1 pint)

    ¼ cup basil leaves,
    loosely packed
    4 oz. sun-dried tomatoes in oil, drained and chopped
    3 garlic cloves
    ¼ cup Parmesan cheese, grated
    ¼ cup pine nuts, toasted
    8 oz. olive oil
    Salt and pepper to taste

    1. Combine the basil, tomatoes, garlic, Parmesan and pine nuts in a food processor, and pulse until

  • Downtown Kitchen: Wild Boar Bolognese over Tagliatelle (click to Read More)

    (serves 6-8)


    2 pounds ground wild boar (or ground pork)
    1 medium Vidalia onion, diced medium
    1 large carrot, peeled and shredded
    2 stalks celery, roughly chopped
    6 cloves garlic, minced
    ½ cup red wine
    2 large cans crushed, fire-roasted tomatoes
    3 cups chicken stock
    ¾ cup heavy cream
    1 bay leaf
    1 teaspoon cinnamon
    ½ teaspoon nutmeg
    1 teaspoon each salt and pepper
    2 tablespoons olive oil

  • Taste of Life: Shrimp, Cherry Tomato, Pesto Pasta (click to Read More)

    Serves 4
    By Chef Hillary Gallagher


    • 1 lb. shrimp, medium sized
    • 1 pint cherry or grape tomatoes
    • 1 box penne pasta
    • 2 cups pesto*
    • ¼ cup parmesan cheese
    • ¼ cup extra virgin olive oil
    • 2 cloves garlic, minced
    • Salt and pepper to taste
    • ½ cup dry white wine


    -Cook pasta according to package directions for al dente. Reserving 1 cup of the pasta cooking

  • Queenie's: Pickled Shrimp Appetizer (click to Read More)

    Pickling Liquid Ingredients

    1 cup cider vinegar
    1 cup water
    ½ cup sugar
    1 tablespoon kosher salt
    1 sprig fresh thyme
    1 bay leaf
    10 black pepper corns
    1 teaspoon each of coriander seeds, fennel seeds, mustard seeds and crushed red pepper.

    Pickling Liquid Procedure

    • Combine all ingredients into a pot, and bring to a boil to melt ingredients. Then, allow the liquid to cool to room temperature. Once cooled, it can be stored in the

  • Taste of Life: Cherry Pistachio Frozen Parfait (click to Read More)

    By Chef Paul Bodrogi

    Parfait Ingredients:

    - 2 oz. water
    - 5 oz. sugar
    - 2.5 oz. egg whites
    - 16 oz. heavy cream
    - 2 oz. chopped pistachios
    - 3 oz. canned dark cherries

    Parfait Procedure:

    1. Line a bread pan with plastic wrap.
    2. Whip the heavy cream until very soft peaks form.
    3. Pour egg whites into a mixer with a whip attachment.
    4. Cook the sugar and water to a temperature of 248 degrees.
    5. When

  • Downtown Kitchen: Grilled Lamb Chops Over Risotto with a Shiitake Mushroom and Fire-roasted Tomoto Sauce (click to Read More)

    Serves 4

    Risotto Ingredients and Procedure:

    1. Select your favorite Italian Arborio rice, and prepare it according to package instructions.
    2. Finish it with one cup of parmesan cheese.

    Shiitake Mushroom and Fire-roasted Tomato Sauce Ingredients:

    10 Roma tomatoes, roasted and charred on the grill then pulsed in a food processor
    1 small Vidalia onion, minced
    3 cloves garlic, minced
    2 cups full-flavor chicken stock
    8 oz.

  • Taste of Life: Minestrone Soup (click to Read More)

    By Chef Hillary Gallagher


    • 1 oz. bacon
    • 2 oz. olive oil
    • 1 medium onion, diced
    • 2 stalks celery, diced
    • 2 medium carrots, diced
    • ½ small head green cabbage, chopped
    • 1, 14-16 oz. can fire-roasted tomatoes
    • 2 qt. chicken stock
    • 4 oz. cooked chickpeas
    • 6 oz. cooked ditalini pasta or other small variety
    • Salt and pepper to taste
    • ¼ cup parmesan

  • Goin' Coastal: Striped Bass with Farro and Charred Baby Vidalia (click to Read More)

    (Serves 2-3)

    Striped Bass and Farro Ingredients:

    1 tablespoon extra-virgin olive oil
    1 tablespoon unsalted butter
    1 cup farro
    2 1/4 cup water or vegetable stock
    2 baby Vidalia onions, peeled, cleaned and cut into 1/2 inch slices
    2 oz. feta cheese crumbles
    1 cup arugula
    2 oz. Katamala olives, cut in half
    1 lb. striped bass, cut into 2, 8 oz. portions
    Salt and pepper to taste

    Striped Bass and Farro Procedure:


  • Taste of Life: Lemon Meringue Pie in a Glass (click to Read More)

    By Chef Paul Bodrogi

    *Lemon Filling Ingredients:

    7 oz. water
    3 ½ oz. sugar
    1/14 oz. cornstarch
    4 egg yolks
    1 oz. sugar  
    Pinch of salt
    ½ oz. butter
    1 raspberry
    2 oz. fresh lemon juice

    Lemon Filling Procedure:

    1. Whisk together the cornstarch, egg yolks and 1 oz. of sugar in a mixing bowl.
    2. Bring the water and 3 ½ oz. of sugar to a boil.
    3. Whisk the sugar-water mixture into the egg yolk

  • Taste of Life: Chocolate Bread Pudding (click to Read More)

    By Chef Paul Bodrogi


    1 loaf of challah bread,
       cut into ½” squares
    1 qt. half and half
    4 eggs
    8 yolks
    1 oz. sugar
    4 oz. chocolate, melted
    1 oz. chocolate chips
    ¼ oz. cocoa powder
    2 oz. butter, softened


    1.    Coat a 9x16” baking dish with the softened butter. Add the cut bread to the baking dish.
    2.    Combine the eggs, yolks, sugar

  • Taste of Life: Herb-Rubbed Pork Tenderloin (click to Read More)

    By Hillary Gallagher

    (serves 4-6)


    Pork Tenderloin
    1, 1 – 1.25 lbs. pork tenderloin
    3 garlic cloves
    1 teaspoon fresh rosemary
    1 teaspoon salt
    1 teaspoon ground black pepper
    2 tablespoons extra virgin olive oil

    Pickled Red Onion
    (yield 1 pint)
    6 oz. red wine vinegar
    3 oz. water
    1.5 oz. sugar
    1 teaspoon salt

  • Taste of Life: Chocolate Cranberry Nut Cakes (click to Read More)

    By Chef Paul Bodrogi

    Chocolate Cranberry Nut Cake

    • 2 egg whites, whisked only until foamy
    • 2 oz. sugar
    • 1 oz. sliced almonds, finely chopped
    • ¾ cup zap flour
    • 1 teaspoon honey
    • 1 oz. chocolate, melted
    • 1 ½ oz. butter, melted
    • 2 tablespoons of soaked dried cranberries*
    • Whipped cream**

    - Add all the dry ingredients to the egg whites, and mix