Get a Full Taste of Atlanta with Chef Thomas McKewon

Springtime means green time, especially for foodies of Atlanta! With warmer weather finally here and farmers’ markets full of the year's finest and freshest ingredients, there’s no better time than now to explore greener eating options.

Executive Chef of the Hyatt Regency Atlanta, Thomas McKewon, is taking this time to educate his diners about the benefits of using local products when cooking. Be it he’s picking ingredients directly from the Hyatt Regency Atlanta’s rooftop garden or scouring the Peachtree Road Farmer’s Market for his favorite spring veggies, Chef Thomas makes it a priority for every dish he serves at the hotel’s restaurants, Polaris, Sway, Twenty-Two Storys or Market, to be thoughtfully sourced.

Atlantans have dozens of choices and resources for buying meat, produce or dairy from sustainable vendors. With plenty of family farms in the area and numerous grocery stores carrying their products, there’s no excuse not to learn more about the benefits of buying local.

Chef Thomas loves using products from his friends at local farms. One of his favorite recipes is for crispy fried duck eggs, arugula and radish salad with red pepper relish and pickled ramps, which uses ingredients from eight different local sources. See below and give it a try!

Crispy Fried Duck Eggs, Arugula and Radish Salad with Red Pepper Relish & Pickled Ramps

Ingredients

6 each Duck eggs (WOODSONG FARM)

3 Tbsp White Vinegar

2 cups Flour

2 cups Buttermilk BANNER BUTTER

2 Tbsp Blackening seasoning

1 bunch Wisteria or edible flowers (INDIAN RIDGE ORGANIC FARM)

2 lbs Arugula (SERENBE FARMS)

1 bunch Radishes (PLANTED ROCK FARM / HERITAGE FARM)

2 each Carrots (PLANTED ROCK FARM)

1 bunch Hakurei Turnips (MCMULLAN FAMILY FARM)

1 jar Doux South Red Pepper Relish (DOUX SOUTH)

Method

1. Bring a pot of water to a boil, add the vinegar and salt to taste

2. Poach the egg for 3-4 minutes until the egg white coagulates and the yolk is still runny, shock in ice water.

3. In a large mixing bowl add 3 tbsp of the Red Pepper Relish. Shave the carrots, turnips and radish into bowl. Allow to marinate.

4. Meanwhile heat your fryer or feed pan for frying to 350 degrees F.

5. Soak the egg in buttermilk and dredge. Do this 3 times to create a nice coating.

6. Toss the vegetable mix with arugula and place on the plate. Top with pickled ramps.

7. Place the egg in the fryer and cook until golden brown and serve on top of the salad. Top with edible flowers.