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Executive Chef & Owner at Seed Kitchen & Bar. Owner of Stem Wine Bar and Drift Fish House & Oyster Bar. Alumnus of Buckhead Restaurant Group including Nava & Bluepointe.
Turbush graduated with honors from The Culinary Institute of America in Hyde Park, New York, and holds a Bachelor of Science degree in hospitality and tourism management from the University of Wisconsin. Chef Doug joined the Buckhead Life Restaurant Group in 1999 as chef de tournant at Nava under Chef Kevin Rathbun and for the opening of Bluepointe. He was promoted to Executive Chef at Nava in 2001, where he energized the kitchen with his passion for Latin and South American cuisine. In 2005, he accepted the position of Executive Chef at Bluepointe where he further developed his disciplined style, passion for bold flavors, fresh local ingredients and beautiful presentations – all trademarks of his cooking. Today he is Executive Chef and & Owner of Seed Kitchen & Bar as well as owner of Stem Wine Bar and Drift Fish House & Oyster Bar, all located in Marietta, GA.
Brightleaf Dry Cider by Bull City is their most wine-like cider. Here they switch the yeast from a traditional English Ale Yeast to a wine yeast. The result is a dry cider with a winey taste. Brightleaf will pair nicely with this catfish étouffée.
Pinot Noir - Catalonia (Cava), Spain
We have the rich and flavorful nature of the étouffée combined with the delicate flakiness of catfish. A wine that has bubbles, along with traits of white and red wine will be ideal here. What happens when you combine red and white? You get pink, or rosé! Sparkling rosés have an amazing bouquet. Roses, strawberries and a pink peppercorn-like spice bridge the gap between étouffée and catfish.