CityView Magazine - Fayetteville, NC
Issue link: http://www.epageflip.net/i/117436
Scrub Oaks 22 | April ��� 2013 dar blend of creamy homemade grits topped with crisp, crumbled bacon for breakfast. He said they often sell out on the weekends. Rising in popularity, Shrimp and Grits have been added to their new Sunday brunch menu, as well. ���The recipe we came up with is a cheddar grit with heavy cream,��� Moody said. ���Local farmers bring in the produce that we use in our daily menu items. Everyone here appreciates fresh food and fresh ingredients.��� Latitude 35���s rich Shrimp and Grits entr��e harkens back to the heart of New Orleans, where Executive Chef Lyndel Opozda has roots. Opozda also infuses the restaurant���s offerings with tropical island flavors. ���This is our third version of Shrimp and Grits that we���ve gone through, but this seems to be the most popular version we���ve done,��� Opozda said. The whopping portion of succulent, saut��ed, tailon-shrimp sit atop the mildly spiced cream gravy, accented with crumbled bacon around the mound of firmbut-creamy cheese grits in the center, topped with a colorful vegetable garnish of corn, pico de gallo and green onions. Their cheese grits are made with a blend of both cheddar and jack cheeses. The Mash House has three different grits entr��es on the menu. (The Jambalaya and Grits dish is pictured.) Executive Chef Chris Chavis��� twist on jambalaya is a colorful dish that consists of chicken and plump shrimp with a tomato-based, Creole-inspired sauce ladled over the Old Mill of Guilford cheddar grits all served in a deep bowl. The Mash House���s Shrimp and Grits platter is non-traditional, as well, with the shrimp wrapped in bacon and dipped in barbecue sauce for a burst of flavor paired with the grits. The Short Ribs and Grits are made up of slow roasted beef short ribs atop cheddar cheese grits served with a side of broccoli. ���The idea behind our menu items is to use fresh local ingredients and put our own spin on them, somewhat eclectic with a wide variety of items to choose from,��� said Manager Justin Leonard. Scrub Oaks Chef Malaina Naphy