Get a taste of life at Atlantic Shores, the region’s only retirement destination with an award-winning culinary team. Our creative, skilled chefs are constantly crafting new recipes for our residents.
Grilled Eggplant RollatiniThe first thing that comes to mind for many people when they hear eggplant, is bitter. Yes, eggplant can be bitter, but a simple process of salting and rinsing the flesh of the eggplant can tame that. Not all eggplant varieties tend to be bitter, in fact the more common ones we see in America are usually not. I want to share one of my favorite dishes that can be eaten as an entrée, or as an extra special accompaniment.Crab Cake topped with Watermelon and Feta SaladSummertime and Virginia Beach. Whether you are a “local” or visitor to Virginia Beach, picking crabs or enjoying a crab cake is a summertime must. Executive Chef Bryan Haines combines two summertime favorites to create a delicious culinary treat – Crab Cakes topped with Watermelon Feta Salad. Sound delicious? Well, it is! And there are still plenty of lazy days of summer left for you to give this recipe a try.Pan-Seared Crab Cakes with Fresh Creamed CornProvided by Bryan Haines – Executive Chef, Atlantic Shores The signs of summer are definitely evident. Warmer weather, local produce popping up in area farmers markets and -- most importantly -- blue crab season has begun! We’re seeing soft shell crabs come to market earlier this year. My wife, kids and I patiently wait for soft shell crabs to become available. It has become a family tradition to bring them home and cook them together, savoring the flavor among great company. Although just as fast as the season arrives, it ends just as quickly, leaving us to turn to their hard-shell counterparts. We’re blessed to live in the main hub of the infamous blue crab. The recipe I am going to share features local blue crab and fresh corn.Braised Lamb Shanks and Wine PairingEvery month at Atlantic Shores, we do a special wine tasting where residents sample a range of wines introduced by a wine representative, paired with delicious delicacies from our kitchen. The wines are generally from the same region, and sometimes from the same winery. The representative explains everything including the growing region, climate, information about the vintner, how the winery got started, and the different layers of flavors each wine possess. Cheese plates are offered while residents learn about the wines. With the pouring of each glass, our Executive Chef Bryan Haines serves a sampling of an accompanying dish, explaining how it was prepared, and why it was selected. This month we featured: Wild Oats Chardonnay paired with Pan Seared Salmon Cake, Lemon Parmesan Risotto, Fresh Herb Beurre Blanc Wild Oats Shiraz paired with Braised Lamb Shanks, White Bean Puree Try your hand at preparing our Braised Lamb Shanks, paired with your favorite Shiraz or red varietal.Shrimp & Grits With a TwistBryan Haines, our Executive Chef at Atlantic Shores, recently sat down with WHRO and explained why he loves being a chef. He even shared his very own Shrimp & Grits with a Twist recipe. One of the benefits of being a chef or culinary professional is the ability to create recipes, as well as to take an existing recipe and make it your own. I find myself always trying to improve a certain recipe by either reinventing it, or just flat out changing the ingredients or method of preparation.
Originating from the low country on the southern coast, ranging from North Carolina to Georgia, Shrimp & Grits is one of those controversial recipes where several regions claim to have the best version. Even a staple in New Orleans cuisine, varieties of Shrimp & Grits have been surfacing on menus across the country as of late.
Recently, I went on a trip to Boston to visit family. It was Super Bowl Sunday, and we set out to eat brunch. Since I was in Boston, I had to have a lobster roll right? Of course I did, well actually two to be exact. My sister-in-law took me to her favorite spot, a restaurant called Row 34. To my surprise, there was Lobster & Grits on the menu. I was surprised to see grits on a menu in Massachusetts, but this proves how a certain recipe can become popular enough to be adapted into a new one.
At Atlantic Shores, we do a version of Shrimp & Grits on one of our restaurant menus. Our version takes cheese grits, which we then bread and deep fry - creating a crispy outside with a creamy, cheesy inside. Then we sauté shrimp in bacon renderings, and finish it with tomatoes, scallions and a little bit of heavy cream. Try our recipe, which serves 4-6.Atlantic Shores Flounder RockefellerCraving something rich, satisfying and unique? Try our Atlantic Shores Flounder Rockefeller -- a dish that transforms fresh flounder, with a creamy Rockefeller sauce, garnished with fried oysters. Here are the easy steps!Baking for the Holidays with Atlantic Shores – Cranberry Apple Tarte TatinThis holiday season, instead of creating the usual pies or cakes, why not surprise your friends and family with a Cranberry Apple Tart Tatin? This festive tart features delicious ingredients cooked in sugar and butter, baked in a pastry, then inverted for serving. Enjoy this recipe from our Executive Chef, Bryan Haines.Unique Ramen DishFall is a time for warm comfort food. But it doesn't have to always be heavy. Enjoy a unique Ramen dish from our Executive Chef Bryan Haines and his staff that you can adapt with any ingredients and seasonal vegetables you choose. Warm (and healthy!) for a cool fall day.From the Kitchen – Flourless Chocolate CakeWe’re proud of our exceptional cuisine, which has won numerous awards in local competitions -- earning Atlantic Shores the reputation of the culinary leader in our industry and region. Each month we’re pleased to share a delicious recipe from our award-winning culinary team. This month, we’re featuring one of our favorite sweet treats – Atlantic Shores Flourless Chocolate Cake with Caramel Sauce – from our Executive Chef Bryan Haines. We are positive that this will become one of your favorites. Want to make this delicious dessert even more decadent? Sprinkle with chopped walnuts or your favorite nuts, and drizzle with chocolate sauce. See the photo above to see how we served up a decorative slice for a recent birthday!Viva La Crêpe!I think people think that crepes can be too hard to make or too time-consuming or are maybe just too intimidated by the “fanciness" of the notion of making a crepe. You think you need special equipment, a special crepe pan or stone to cook on, special spatulas and spreaders… but you don’t need any of those things! Crepes are easy and very, very versatile! All you need is a 6” non-stick pan! You are probably more familiar with sweet dessert crepes like you would see in a crepe suzette or stuffed with French cream, berries or chocolate! Today I want to explain making a savory crepe and give an idea on how to use them. We did a baby shower last week and one of the appetizers was savory stuffed crepes. They were delicious and good looking! And a savory crepe is the perfect start for such a special event! We’ll start with the batter… The below recipe will give you about 20 6’ crepes: