Yellow Tomato and Cucumber Gazpacho with Fresh Ahi Tuna, Wasabi, Sour Cream, Red Chili Oil, Roasted Cashews, and Watermelon!
Inspired American Cuisine
What a Week!
Wow! What an incredible week it's been! In the words of Richard Branson, "If somebody offers you an amazing opportunity but you are not sure you can do it, say yes – then learn how to do it later!"
If you read the last newsletter, you know that one of my visions is to go mobile. I've been playing with the idea of a food truck for some time now but as you can imagine they require a decent amount of start up capital - capital that I don't currently have. For the short term and as somewhat of a stepping stone in the food truck direction I often considered a "pop up kitchen" using portable equipment and a pop up awning/tent. While I mostly had the "how to" worked out in my head, I hadn't executed the idea and didn't know where to try it out. Well this past week it happened and we went live with with our first ever "Blue Duck Pop Up Kitchen" when we were invited to set up at Bridgemill in Canton. I'm please to say that it was a great success! The menu consisted of Cedar Plank Salmon BLT, Smoked Tomato Shrimp and Grits, and Banana Nut "French Toast" (with a twist). What's more is that were were invited back and will be doing it again on June 1st! Keep an eye on our social media (@BlueDuckEats) and website for details - it's open to the public!

Continuing with the week, I had a great time cooking a private "chef tasting" style dinner for two at an absolutely beautiful home in Blue Ridge, GA. The clients sat at the breakfast bar and asked a ton of questions while I cooked. It was fantastic and I enjoy nothing more that witnessing people engaged and enjoying the food. I even offered up some tips and tricks for them to use in their own cooking. Prior to the event, I was asked if I could prepare some fresh scallops they had and of course I was happy to oblige! In addition to their scallops, I prepared a Yellow Tomato Gazpacho with Sushi Tuna Smoked Trout Bruschetta, Herb Crusted Pan Fried Chicken with Smoked Tomato Risotto, Carne Asado with Elote Corn and Coca Cola BBQ, and a Napolean style Creme Brulee! My only regret was not sitting down to eat with them!
I'm typically not one to turn down a good challenge or the opportunity to get outside. So when I was asked on Thursday if I could cook for a birthday party on Saturday at a campground of course I said "Yes!". I was honored to participate in the event and prepared a Goat Curry and all the fixings at a great campsite in Cumming, GA! They celebrants were happy and so was I! (Especially considering that it was the first time preparing a Goat Curry!)
Thank you for all of your support! We've had an outstanding week and I'm extremely grateful for and humbled by the opportunities that have come. We are committed to continuing to bring you creative and delicious culinary experiences that come to YOU! Stay tuned for more exciting news and don't hesitate to ask how I can help make your event truly special - no matter where it takes place!

Until next time, Cheers!
Steven
About Chef Steven
Steven’s food is best described as “inspired American cuisine” combining fine dining with local influence inspired by his extensive travel, passion for the outdoors, and hunger for understanding cultures.
Reviews
 " Chef Steven is amazing! He catered my wife's 40th birthday at the campsite! we couldn't have asked for a more amazing meal! We will be using him again for sure! " ~ Heather N.
Cedar Plank Salmon BLT
Carne Asada
Creme Brulee
Blue Duck Eats
(678) 631-6282
1352 Riverstone Pkwy
Ste 120-171
Canton, GA 30114