Recognized for his vibrant flair for cooking, chef/owner Scott Serpas of Serpas True Food will demonstrate his acclaimed culinary talents at AmericasMart on Friday, July 16. Stimulated by cooking with his family as a young boy, his genuine culinary philosophy is inspired by the authentic tastes of single ingredients that impress solely on the merits of their natural flavors.
“The term ‘True Food’ emphasizes how American cuisine has become a melting pot of flavors and heritages,” Serpas said. “The menu encompasses my Louisiana roots along with Asian and Southwestern accents. Keeping each dish true to its origin is key to the success of the restaurant.”
Scott’s love for the culinary art sparked at an early age while working as a busboy at a restaurant in New Orleans. After leaving Louisiana, he relocated to Dallas, Texas, where he learned his southwestern twist on food at Baby Routh’s. He began his Atlanta career as a sous chef at NAVA and was later asked to join restaurateur Sia Moshk as executive chef of his restaurant, Sia’s, in Alpharetta. Scott assisted in the opening of Moshk’s second Atlanta restaurant, Mitra, in 2003 before serving as executive chef at TWO Urban licks, creating and executing a menu of wood fired meats that won national acclaim. Now operating his first independent venture, Serpas continues to earn both local and national recognition and has been recently featured in Southern Living and was named one of the 10 “Best New Restaurants in America” for 2009 by GQ magazine.
His mouth-watering menu satisfies even the most discriminatory of palates, from Stuffed Chicken Breast with spinach, goat cheese and basil mashed potatoes to the famed Flash Fried Oysters with pickled chiles and mirliton. Serpas True Food’s brunch service, a neighborhood staple-turned-foodie-frenzie, includes favorites like Braised Beef Short Rib Eggs Benedict with Creole mustard hollandaise and hash browns and Strawberry Mascarpone-Stuffed French Toast with crispy bacon.
Serpas True Food is located in a historical cotton storage facility that was constructed in the early 20th century. Staying true to its original design, Scott and his wife, Dawn, preserved the structure’s original rustic look, which is mirrored in the essence of his food.
Find Scott on July 16 at 11:30 a.m. in the Gourmet Kitchen on Floor 8 in Building 2 WestWing for “Serpas Summer Fusion.”
For more information on the restaurant, visit www.serpasrestaurant.com.
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