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Meet Candace Kube

Employee Name: Candace Kube

Where are you from? Atlanta

What is your favorite food?  Italian

What do you love most about working at Dantanna’s? I have been with Dantanna’s for 1 year.  I like the big family atmosphere and everyone looking out for each other’s best interest.

What did you want to be when you grew up? A doctor but now I want to psychologist 

What is your favorite dish at Dantanna’s? The Eye Opener – its like breakfast and lunch together. 

What makes you unique? I am an Amateur Fitness Competitor

Meet Dustin Holder

Dantanna’s Downtown Manager: Dustin Holder, Front of House Manager

What is your go to Dantanna’s menus item? Cowboy Ribeye and the Steak Skewers!

Wha is your go to Dantanna’s Signature Drink? An old classic – the old fashioned

What is one cool thing about working at Dantanna’s/Whats your insider tip? The cool things about working for Dantanna’s – a strong sense of pride and teamwork within the management team to give our restaurant, it’s employees and certainly our guests the best experience possible;  then there’s also the pride that we take in the amazing products that we order to prepare for our guests (the specific farms and methods used, etc).

What is one favorite thing about living in Atlanta? Atlanta is the definition of a melting pot, for sure!  From people to art, straight to the food – Atlanta just has it all! Don’t forget the sports!

A few of my favorite things are…Naturally, I’m a huge foodie who loves washing it down with a nice aged glass of wine.

In my free time I… sing/karaoke wherever possible, spend as much time as possible with friends/family and outdoors, play piano, and work on the cookbook I’ve been writing for the past couple of years.  I also love to swim, play volleyball, check out as many music shows as possible!  

shecrab

Recipe from Chef Tim: She Crab Soup

1 CUP                                     OIL, CANOLA

8 OZ-W                                  ONIONS, DICED

1 OZ-W                                 GARLIC, MINCED

2 CUPS                                 FLOUR, AP

1/2 GAL                                CRAB STOCK (OR ½ GAL WATER AND ¼# CRAB BASE)

2 CUPS                                  MILK

1 CUP                                     HEAVY CREAM

½ CUP                                   SHERRY

½ OZ-V                                  TABASCO

1 1/2 OZ-V                             L&P WORCHESTERSHIRE SAUCE

¼ TSP                                    PEPPER, WHITE, GROUND

¼ TSP                                    OLD BAY SEASONING

1 1/2 #                                     CRAB CLAW MEAT

 

 

METHOD:

  1. SAUTEED ONIONS IN OIL
  2. ADD GARLIC
  3. ADD FLOUR TO MAKE ROUX, COOK 15 MINUTES OVER MED-LOW HEAT STIRRING CONSTANTLY (DO NOT BROWN)
  4. ADD CRAB STOCK (ORWATER AND CRAB BASE)
  5. BRING TO SIMMER AND STIR WHILE THICKENING
  6. ADD MILK AND CREAM
  7. ADD SHERRY AND SEASONINGS
  8. COOK FOR 1 ½ HOURS OVER LOW HEAT
  9. ADD CRAB AND ADJUST SEASONING IF NEEDED

Getting to know us: Meet Chef Moe

MEET CHEF MONIQUE BARROW.

What is your go to Dantanna’s menus item?

My favorite Dantanna’s Dish is the Cioppino. I’m a big fan of seafood. The robustness of the sauce and how the fish is delicately stewed makes me fall entirely for this dish.

What is your go to Dantanna’s Signature Drink?

Have yet to get the cocktail.

What is one cool thing about working at Dantanna’s/Whats your insider tip?  

My favorite thing about working at Dantanna’s is from management  to staff members have a great sense of communication and a positive relationship.

Insider tip: pay attention to the little details, these are the things that make our guest feel right at home. Be it remembering their names or if they dislike onions on a salad. This way we build loyal clientele.

What is one Favorite thing about living in Atlanta?  

My favorite thing about living in Atlanta is that it has presented me with a good way of living and plenty of work opportunities.

A few of my favorite things are…

Few of my favorite things would include: micro greens of all kinds, making my own spice blends, my favorite wine is Chateaux Nuef de Paul.

In my free time I…

In my free time I like to rest, but most of all spending time with my daughter and making up for all of mommy’s busy moments at work.

Chef tip for home:

if you prefer using fresh peas/beans rather than dried peas in your meals, you can precook them, cool them down and freeze for further use this way they won’t spoil and you can cook them out of season.

Recipe from Chef Moe: Mojo Marinated Pork Butt

1/2 gallon of orange juice

1 pint lemon juice

1 pint lime juice

2 bunches cilantro ( picked)

2 bunches parsley (picked)

1 whole jalapeno pepper

1/4 cup coriander seeds

1/4 cup cumin seeds

2 ounces kosher salt

1 oz table ground black peppers

2 cups blended oil

Method

Preheat oven to 350 degrees F.

Dry pork butt off using a towel.

Season with salt and pepper.

In a food processor add all of the above ingredients except oil.

When the mixture has become liquefied slowly pour the oil until the mixture emulsified. This would have a what thick body (you have created your marinade).

In a 8 inch deep pan, pour 4 cups of water. Place the pork butt in the pan and pour the marinade over the preseasoned pork butt.

Cover with foil  and cook in the oven for 4 hours.  For the last 30 minutes of Cook time, uncover allowing the pork to caramelize.

Pull pork from oven allow to rest for about 30 minutes before serving.

Cooking Tip from Chef Brad: Restaurant Vegetables

Why do restaurant green vegetables look different than the ones you cook at home? The technique is to blanch them briefly in boiling water and shock them in ice water. This sets the color. Then you can reheat them on the grill with some olive oil or in a sauté pan with butter and garlic.

Recipe from Chef Brad: Mojo Marinage

2 cups fresh squeezed orange juice

1 cup fresh squeezed lime juice

1/4 cup minced garlic

1/4 cup chopped fresh oregano

2 tablespoons ground cumin

1 tablespoon ground black pepper

Can be used on meats, chicken and fish. Goes especially well with pork, like on our delicious Cuban sandwich.

 

Getting to know us: Meet Juana

MEET JUANA.

Dantanna’s Tavern

Where are you from?

Statesboro, Georgia

What do you love most about working at Dantanna’s?

I love my other team members and they make it exciting to come to work

What did you want to be when you grew up?

World traveling author

What is your favorite dish at Dantanna’s?

Quinoa Salad with blackened salmon and the oysters Rockefeller

What makes you unique?

My fantastic sense of humor

Getting to know us: Meet Keanen D.

MEET ERIC D.

Dantanna’s Downtown

Where are you from?

Wilmington, Delaware

What is your proudest moment at Dantanna’s?

I learned the whole line in my first 90 days

What did you want to be when you grew up?

A chef

What is your favorite dish at Dantanna’s?

Scallop and Shrimp Risotto

What makes you unique?

My style

Cooking Tip from Chef Bill:

When buying mussels, like all shellfish, they should still be alive.  The shells should be tightly closed or should close when you tap them.  When storing them at home, cover them with a wet paper towel or wet newspaper.  Do NOT store them in an airtight container as this will kill them.  You should try to buy them the same day you plan on cooking them.