Twisted Soul Is Ready To Roll Out At Taste of Atlanta
5 October 2017
We’re gearing up for our biggest weekend of the year, Taste of Atlanta! We can’t wait for over 100 of Atlanta’s best restaurants to join us at Historic Fourth Ward Park October 20th, 21st and 22nd. As one of Atlanta’s treasured and best restaurants, Twisted Soul Cookhouse and Pours will be joining the festivities on site. Twisted Soul Cookhouse & Pours re-opened just a few months ago on the West Side of town, Huff Road to be exact. Previously open in Decatur, Chef VanTrece decided it was time for West Midtown to experience her soul food creations with an upscale twist. She is crafting 2 signature dishes at Taste of Atlanta! At the Friday Night Kickoff Party, Chef Deborah VanTrece will serve up Cocoa Crusted Rack of Lamb with Muscadine Glaze. Then, on Saturday, she will demo her Chicken and Sweet Potato Hash with Skillet Poached Eggs on the Kitchen Workshop Stage. For a sneak peak of this delicious dish, read the recipe below! Still need tickets to Taste of Atlanta? Visit TasteofAtlanta.com and buy yours today!
Chicken & Sweet Potato Hash with Skillet Poached Eggs
- Chicken Thighs, 4 cubes
- House seasoning
- Creole seasoning
- Fingerling Sweet Potatoes, 2 cups peeled and cubed
- Onion, 1 small diced
- Red Pepper, ½ cup diced
- Duck Fat, 3 tablespoons (sub olive oil if needed)
- Eggs, 4
- White Vinegar, 1 tablespoon
- Sour Cream, 1 cup
- Chipotle in Adobo, to taste
- Scallions, 2 sliced, green tops only
- Season cubed chicken thighs with house and Creole seasonings.
- Set large pot of water to boil
- Cook sweet potatoes chunks for 15 minutes or until tender. Drain, set aside.
- Heat duck fat in large saute pan over medium heat. Add onion and red pepper, season with house seasoning. Cook for 5 minutes.
- Add chicken to pan and brown on all sides. Add cooked fingerling sweet potatoes. Stir to combine.
- Turn heat down to low and continue to cook for about 10 minutes, stirring occasionally.
- In small skillet add water until 1 inch deep. Add vinegar and bring to a soft boil.
- Crack 1 egg into skillet then cover. Poach for 3 minutes or so. Transfer egg with slotted spoon to platter lined with paper towel to drain excess water.
- In a food processor,, combine chipotle peppers, scallions and sour cream and set aside
- To serve, dish out a small amount of hash, top with poached egg, chipotle sour cream and serve.
Chef Deborah VanTrece Bio:
As Owner and Executive Chef at Twisted Soul Cookhouse & Pours, Chef Deborah VanTrece draws on her twenty-five years of globetrotting culinary adventures to craft delicious globally-informed cuisine with imported cooking techniques. Upon graduating as the valedictorian of her class at the Art Institute, Chef VanTrece won acclaim for her gourmet catering during the Centennial Olympics where she was hired to cook for many foreign dignitaries and international executives. VanTrece went on to open Edible Art, a small restaurant and catering operation, setting the groundwork for Twisted Soul Cookhouse & Pours located on the west side of Atlanta. Chef VanTrece’s recipes have been featured in the American Cuisine Cook Book, and she continues her catering business with a list of distinctive clients such as Mercedes-Benz of Buckhead, the government of Fulton County, Alston & Bird and the Bureau of Cultural Affairs. Chef VanTrece has honed her skills over the course of a 25-year career, but her passion for food and feeding people has always been a foundational piece of her life.