American Cut Chef Salutes Local Farms
Dining at the American Cut Buckhead is about more than just steak cooked to perfection and impeccable service. It’s an evening full of welcome surprises and satisfaction.
The wait staff is attentive and happy to take the reigns. Our helpful waitress brought my husband a smoky whiskey cocktail that he claimed was the best he’s ever had. That’s a significant statement! The parade of good food continued with Chef John Adamson visiting our table to deliver our porterhouse for two (40 oz) from Revere Meat Co in Forest Park, GA, which he flambéed while we chatted. Wonderful! I devoured the personal pan of potato puree (mashed potatoes straight from heaven) dotted with local butter and we finished the night with a duet of desserts chosen just for us, polished off just by us. American Cut’s menu is peppered with local products and we salute them for their dedication to Georgia farmers.
John Adamson, executive chef of American Cut Buckhead, has been cooking professionally for 22 years. He began his cooking journey at the age of 16 and was managing restaurants by the age of 21. From a young age, Adamson was always given the opportunity to be a culinary leader in the kitchen. Adamson dedicates his time to exploring different types of cuisines, shopping farmers markets and enjoying the great outdoors which inspires his cooking. Embracing seasonal crops native to Georgia, Adamson developed this hearty pan-roasted chicken dish using asparagus and gold potatoes from Footehills Farm in Taylorsville along with artichoke hearts and Vidalia onions from TaylOrganic Farm in Ellenwood, Georgia.
“Local farmers and purveyors are the heartbeat of our industry, so I try to incorporate as many seasonal, locally-sourced ingredients as possible,” says Adamson. Typically, those ingredients include asparagus, potatoes, various lettuces, mushrooms, peaches, tomatoes and corn. In addition, Adamson uses butter from Georgia’s Banner Butter, eggs from Rose Acre Farms in Canon, Georgia, and bread from H&F Bread Co. for items not baked in-house.