Drumroll please... our newest Be the Chef recipe is here! We are so excited for you to meet Chef Savannah Sasser of Inman Park's Hampton + Hudson and cook her sophisticated & delicious Shrimp Caponata dish. Chef Savannah is a celebrated chef & butcher, as well as a Georgia Grown Chef & an active member of Les Dames D'Escoffier. Sasser's Shrimp Caponata is served over Riverview Farms polenta & the caponata is made with eggplant, bell pepper, tomato, sliced olives & capers (yum!). The shrimp is cooked with fresh tarragon & dill and served over the polenta & caponata.
We talked to Chef Savannah about her recipe & experience in Atlanta - make sure to catch her tip for cooking the Shrimp Caponata dish!
Where are you from & how long have you been in Atlanta?
I’m from Montgomery Alabama. I moved to Atlanta in ’96, but lived in Pittsburgh for eight years.
How did you get started cooking?
I started cooking with my mom and I left when I was 18 for culinary school.
What’s the kitchen tool you couldn’t live without?
A rubber spatula or wooden spoon.
Do you have any special tips for cooking your shrimp caponata dish?
Leave the shrimp until the very end. No one wants over cooked shrimp.
What about any tips in general for cooking that you live by?
Salt the water always. Taste everything. Less is more.
Top 3 favorite things/places/activities in Atlanta?
Eating at new restaurants around Atlanta.
Exploring the BeltLine.
Enjoying the different music venues Atlanta has to offer.