Gene Briggs, Executive Chef
John Matthews, Chef de Cuisine
Jamie Lynch, Sous Chef

Chef Gene Briggs brings you the finest of fine dining in Charlotte.

Executive Chef Gene Briggs

Executive Chef Gene Briggs has created a multi-cultural menu that features dishes from Spain, France, Greece, Sicily, Italy, and Morocco. 

With more than 25 years of experience working in a variety of restaurants, the upstate New York native's cooking mantra is simple: fresh. Chef Briggs incorporates fresh ingredients with fresh hand-selected cuts of meat creating exceptional food and a phenomenal dining experience. 

Prepare to savor the taste of a Moroccan Tagine, Galette de Crabe et Homard, or Tenderloin ala Blue. Chef recommendations include the Duo of Wild Boar, the Pan-seared Mediterranean sea bass, a dish prepared with fresh herbs, artichokes, and pear tomatoes.

Don't forget to leave room for Blue's incredible Cake di Chocolate served with a warm molten center and accompanied by vanilla ice cream.

Butternut Squash Soup
1 quart Butternut squash roasted
1quart chicken stock
1 each Vidalia onions chopped
1 each garlic cloves chopped
½ quart heavy cream
1 # butter chopped
4 tb. Chopped chorizo sausage
1 baguette sliced into croustades
1 oz manchego cheese sliced thin
Salt and pepper to taste
Directions:
1. Sautee onions and garlic in ½ # butter until soft but not browned
2. Add squash, stock and cream bring to a simmer and puree until smooth with either a hand blender or in a food processor.
3. Slowly add remaining butter
4. Season with salt and pepper
5. Pour into heated soup bowls
6. Top croustades with one slice of cheese and toast until cheese is melted
7. Sprinkle chorizo over the top and serve croustades on the side


Mike D's Turkey Stuffing Balls
Turkey Gravy
3 cups turkey stock
1/3 cup all purpose flour
1 ½ cup chilled water
1 tsp fresh ground pepper
¼ tsp nutmeg
Directions:
1. Wisk chilled water and flour together well, eliminating all lumps.
2. Bring turkey stock to simmer and slowly whisk in flour and water mix.
3. Add pepper and nutmeg and continue to whisk until desired thickness and remove from heat. (5-7 min) 

Stuffing
(12oz) stuffing mix
1 cup chopped white onion
1 cup diced celery
2 finely diced garlic cloves
3 cups turkey or chicken stock
2 tbsp butter
3 cups shredded turkey
1 ½ cup turkey gravy
2 eggs
1 ¾ cup Italian bread crumbs
1 tsp salt
2 tsp fresh group pepper

Directions:
1. Sauté onion, celery for 3-5 min. Add garlic and sauté for 3 min. add to stock
2. Bring turkey stock to boil and add 2 tbsp butter
3. Add stuffing mix and remove pan from heat.
4. Add stuffing along with shredded turkey and gravy
5. Salt and pepper to season (Note: stock is already seasoned with salt)
6. Thoroughly mix all ingredients and place in refrigerator for 20-30min to chill. Re-mix 3 times to help release heat.

Mashed Yukon Gold Potatoes
3 # Yukon gold potatoes
5 cups turkey or chicken stock
2 tbsp butter
½ cup half and half
½ cup turkey gravy
½ tsp salt
1 tsp. fresh ground pepper

Directions:
1. Peel and quarter Yukon gold potatoes. Place in cool stock and bring to a boil. Boil until fork tender (20-30 min).
2. Drain stock and keep potatoes in pan.
3. Add butter, half and half, gravy and thoroughly mash and mix.
4. Salt and pepper to taste
5. Place in refrigerator to chill 35-50 min and mix 3 times to help release heat.
6. Once potatoes are chilled enough form into balls about 1 inch in diameter and place in freezer.


Assembly

1. Take out the stuffing from refrigerator and potato balls from freezer
2. Measure out 1/2 cup portions of stuffing mix and form round balls with the frozen potatoes in the center.
3. Roll in hands until round and well packed. 
4.  Whisk 2 eggs together to make egg wash and place bread crumbs in bowl.
5. Take stuffing balls and roll in egg wash, then roll in bread crumbs and re-pack. Lightly press down
6. Place 1 cup of vegetable oil in medium size sauce pan and heat to medium High heat. Carefully place stuffing balls flat side down first and pan fry.
7. Rotate balls in oil to get a light brown color. Takes 10-12 min.
8.Place on sheet pan with paper towels for 2 min. to absorb excess oil. Remove paper towels and place in 400 degree pre-heated oven for 10-15 min.
9. Remove from oven, cut 1 stuffing ball to make sure thoroughly heated.
10Serve with gravy

Roasted Leg of Lamb
1 (7-pound) boneless leg of lamb, fat trimmed to
1/4-inch thick, and tied
3 Garlic cloves chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil

Directions:
1.Preheat oven to 425 degrees F.
2.Rub the garlic, salt and pepper all over the lamb and place in a lightly oiled roasting pan.
3. Roast lamb in middle of oven for 20 minutes, reduce heat to 350, cook until an instant-read thermometer inserted 2 inches into thickest part of meat registers 135 degrees F, about 1 3/4 hours.
4. Transfer to a cutting board and let stand 15 to 25 minutes (the internal
temperature will rise to about 145 degrees F for medium). Slice the meat against the grain


Cranberry Mustard Marmalade
Makes 3 cups
2 cups granulated sugar
1 pound cranberries
3 tablespoons Colman’s dry mustard
1 teaspoon mustard oil (available at specialty stores)
Kosher salt and freshly ground black pepper, to taste

Directions:
1. In a heavy-bottomed saucepan, combine the sugar and 2 cups of water and bring to a boil.
2. Add the cranberries and cook over high heat for 10 minutes or until the cranberries are just beginning to burst. While the cranberries are cooking, place the mustard in a
small bowl and add water to form a thin paste.
3.Add the mustard oil, and salt and pepper. Stir this mixture in to the berries and cook over high heat until the mixture is thick and syrupy, about 20 minutes.
4.Remove from the heat and allow to cool. The cranberries can be refrigerated in an airtight container for up to 1 week.

Chestnut Potato Puree
2 pounds peeled Yukon gold potatoes
½ pound Whole chestnuts,
½ pound Butter
2 cups cream
1 tablespoon Butter
Directions:
1. In a saucepan simmer chestnuts with cream until soft
2.Press chestnuts through a sieve or whirl in a food processor adding cream to make a smooth puree. Stir in 2 oz butter
3. Cook potatoes until tender and puree until smooth with remaining butter and reserved warm cream
4. Adding cream slowly so as not to make the potatoes too thin. When finished fold in chestnut puree and season with salt and pepper.
To Plate
Place a spoon of chestnut puree in the center of a plate .Place sliced lamb over the top and spoon cranberry sauce over the top.

Pumpkin Bread Pudding
1/2 loaf brioche cut into 1 inch cubes
1.5lbs pumpkin puree
1 qt. heavy cream
1 tsp. cinnamon
1 tsp allspice
1 tsp. cardamom
1 tsp nutmeg
.25 tsp. cloves
1 cups egg yolks
2 cups sugar
Directions:
1. Mix heavy cream, cinnamon, allspice, cardamom, nutmeg and cloves bring to a simmer
2. Combine sugar and yolks (mix well)
3. Mix together steps #1 and #2. Add pumpkin puree
4. Spread over brioche and mix well
5. In a greased hotel pan bake at 350 degrees for 1 hour and 45 min-2 hours
6. Cut into 3inch by 3 inch pieces and serve warm with dulce de leche ice cream and chopped candied pecans