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.
Duck Confit with Creamy Mushrooms, Squash Puree, and Red Wine DemiAs the weather gets colder, it’s time for warm comfort food – with a twist! Impress your guests over the holidays by preparing Chef Kyle's Duck Confit with Creamy Mushrooms, Squash Puree, and Red Wine Demi.Atlantic Shores’ Sous Vide Flank Steak with Chimichurri and Refried BeansAs the weather gets colder, it’s time for warm comfort food – with a twist! Chef Kyle and our culinary team created this sweet-savory dish for an offsite catering event at MOCA, and the VIP guests loved every bit of it. Re-create it for your guests during the upcoming holiday season, paired with a nice barrel aged red wine.Atlantic Shores’ Savory Tomato Bread PuddingIt's the season to take advantage of fresh tomatoes and herbs. Both are the stars of Chef Kyle's Savory Tomato Bread Pudding, an easy casserole that tastes like a gooey grilled cheese sandwich dipped in a warm bowl of steamy tomato soup.Atlantic Shores’ Salmon Pasta RollsWe love Summer, and being by a body of water is ideal! No one likes to be in the kitchen all the time, so quick, easy recipes are perfect for this time of year. After enjoying a day out in the beautiful weather, whip up and enjoy this delicious dish! Our Chef Kyle Pafford uses fresh local spinach for this simple and light recipe, which goes great with a nice glass of Chardonnay.Cheese Ravioli with Tomato Sauce, Spinach, Pine Nut & ParmesanThis pasta dish is a family favorite – simple to prepare, but delicious and full of flavor. I always enjoy fortifying an ingredient and making it my own. When creating the tomato sauce, I used Pinot Noir. Have fun experimenting with your own favorite red wine, and enjoy a glass while preparing it! This recipe is very easy to adapt to create a whole new dish. Switch up the flavoring by changing the sauce to a pesto, or the cheese with ricotta. Be creative -- go and play with your food!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.