June – July 2017
Pan Seared Sea Scallops with Golden Mushrooms, Butter English Peas, Truffle Jus and Cauliflower Chips
Heart of Romaine and Micro-Kale with Pickled Radishes, Cornbread-White Cheddar Crostini and a Jalapeno-Buttermilk Vinaigrette
Slow Cooked Beef Short Ribs with Epigram of Yukon Potatoes, Ginger Glazed Root Vegetables and a Bourbon-Thyme Jus
Flambé of Charred Nectarines with Lavender-Carmel, White Corn-Ice Cream and Spiced Walnut Streusel
Master Chef Daryl L. Shular is not only one of the most talented and respected chefs in the country, but he is also one of America’s elite History Makers! In 2014 Chef Shular etched his name in the culinary history books by becoming the first African American and minority to successfully pass the grueling 130-hour; eight day test known as the Master Chef exam. After years of preparation and personal sacrifice Chef Shular prevailed and earned the American Culinary Federation’s highest honor, the designation known as Certified Master Chef (CMC).
Shular has been recognized and featured in many media publications, including the prestigious American historical archives “The History Makers”. His induction into The History Makers in 2005 made Chef Shular one of the youngest ever and one of only a few African-American chefs elected for this achievement.
The Southern born Chef remains humble and continues to make it his mission to assist in the creation of future CMC’s throughout America. He is consistently on tour throughout the US to empower culinary students to not just follow in his footsteps, but to go beyond. He often tells his listeners “that while the ACF CMC exam is the most challenging culinary skills test in the world, it’s something I’ve pursued my entire career. It simply shows that if you are determined and believe in yourself, dreams can and will come true”. This has become the staple of his presentations to young, aspiring Chefs throughout the world.
As if earning the status of CMC isn’t enough, Chef Shular has a history of embracing challenges and overcoming the odds. As a member of the American Culinary Federation since 1993, he has received over twelve gold medals and eight “Best in Shows” in local and national and competitions. Additionally, in 2008 Chef Shular was a member of the internationally recognized ACF United States Culinary Olympic Team, the official culinary regional team representing the United States in international culinary competitions. The team achievement was an Olympic Gold Medal, winning top honors against 63 teams at the IKA “Culinary Olympics” held every four years in Erfurt, Germany. His achievement, dedication, talent, and leadership ability earned him the position of team captain for the ICS International Culinary Regional Team that competed at the Culinary Olympics in 2012.
Currently, Chef Shular is kicking off an online culinary course, working on his first recipe book, and even a television show displaying his skills and continuing his mission to teach others how to live a healthy life style while still enjoying the art of culinary cuisines! He has earned the respect due a Master Chef and he continues to make historical trails.
Shular resides in Atlanta, GA with his wife, Michelle, and their three daughters.
- Shrimp and Corn Chowder
- Dried Cranberries and Sliced Strawberries on Baby Spinach with Raspberry Vinaigrette
- Roasted Duckling Ala Orange
- Steamed Wild Rice
- Butter Beans and Okra
- White Chocolate and Banana Bread Pudding with Praline Sauce
Joe Randall has been a veteran of the hospitality and food service industry for more than fifty three years. The depth and range of his experience and his dedication to professional excellence, have earned him the respect of professional chefs as well as restaurant managers and owners.
He is noted for his capacity to teach, guide and advise others in the practical aspects of food quality and profitable food-service operations. Randall has worked his way up through the ranks from Air Force flight line kitchens to executive chef post at a dozen restaurants, including the award-winning Cloister Restaurant in Buffalo, New York and Baltimore’s Fishmarket in Maryland.
He has owned and managed a catering firm and provided consultant services to restaurant operators. His broad experience, coupled with a talent and enthusiasm for helping others learn the craft and systems of restaurant excellence, resulted in his serving on the faculty of four schools. In the late 1990s he adopted his signature Kente cloth from Ghana, adding the hand-woven cloth to his uniform as a show of his pride as an “African-American chef,” Randall said.
The magic of Savannah and the city’s love for good southern cooking lured Chef Randall to Georgia. Known by many as the Dean of Southern Cuisine, Chef Joe Randall has been cookin’ up fine southern dishes in Savannah since 1999. Randall founded the Chef Joe Randall’s Cooking School in 2000. He demonstrated basic southern cooking techniques and shared his favorite cooking tips with clients from around the world. His unique style exemplified authentic southern cuisine.
Using food from the South, the Low Country and Georgia’s Atlantic Coast, it didn’t get any better than Joe’s mouth-watering Sea Island Smothered Shrimp and Stone-Ground Grits, or a steaming pot of Savannah Red Rice. He taught two generations of “food enthusiast and cooks” during his 16 years at Chef Joe Randall’s Cooking School at 5409 Waters Ave.
Randall’s expertise in southern cuisine is held in such high esteem that he was honored and featured in the Culture Expressions Gallery of the newly opened Smithsonian Institute of National Museum of African-American History and Culture in Washington, D.C., along with chefs Edna Lewis, Patrick Clark, Leah Chase and Hercules, George Washington’s enslaved cook. Randall’s cookbook, “A Taste of Heritage: the New African-American Cuisine” and his 40-year-old colander will be on permanent display there.
Chef Randall’s professional affiliations have included the American Culinary Federation, and the American Academy of Chefs. He is a Founding Board Member of the Southern Food Alliance and the chair of The Edna Lewis Foundation.
A good friend of the late Edna Lewis, the “Grand Dame of Southern Cooking,” Randall’s mission as chairman of the Edna Lewis Foundation is to fulfill her dream to preserve older cooking recipes and protect Southern cuisine and its heritage in black kitchens. His other professional affiliations have included the American Culinary Federation and the American Academy of Chefs.