Not sure what to cook this Thanksgiving?

If you want to create amazing food this year cooked with love at home:

Inspired from family favorites,

Infused with many years of restaurant experience from all over the world.

You are in the right place!

The Heart and Soul of Thanksgiving in your Kitchen

Cooked with love at home for your family and friends for a stress free Thanksgiving

Click HERE to join us in the kitchen

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This FREE 7 Day Cooking Workshop

is brought to you by:

Leonardo Moura & Chef Jamie Adams

Lovingly designed to help you create the best Thanksgiving meal you can cook at home without the overwhelm.

Follow Chef Jamie's Step By Step Cooking Videos

And!!

Get to ask your questions live over 7 days in our exclusive group!

Come join us and lets get you prepped.

You are going to be the toast of Thanksgiving in your home this year!

What to expect

You will have access to all of the step by step videos in the workshop from Monday 19th November.

To help you get prepped join us today in our exclusive group.

Each day during the course there will be a focus on 1 dish where you can ask questions directly with chef Jamie.

Here's whats on the Menu....

Day 1

Turkey: Brined, roasted with fresh herbs, citrus, garlic and vidalia onion

 

Many people grow up with turkey for Thanksgiving and we were no exception. In our case it was not always the star, it was always about all of the other stuff, which when all put together made for one of the most enjoyable holidays of the year.

My mom, God bless her heart and soul, did not make the best turkey but her flavors were always great, so after my years of experience in kitchens in Italy and here, I have evolved a turkey procedure that recalls those flavor memories from my mom but with better technique and few added enhancements thanks to my Italian experience.

Day 2

Gravy: what came first, the turkey or the gravy?

The mysteries of the universe always need pondering, but in this case, you can’t have real gravy without the turkey. Now that we have settled that heavy matter, lets see what real gravy is about.

When asked what some of the most fundamental differences between French and Italian cuisines are, my answer is quite simple (for liability reasons, subject to my being in left field); while both cuisines developed with many parallels, Italian cuisine tends towards dishes that are whole products of very few ingredients, for example braised meat-the sauce comes from the braising. So what does that have to do with the cost of tea in China? The pan drippings make the gravy, not a packet, not a jar. You roast the bird with all of the giblets, vegetables, herbs and then add a little flower, stock, seasoning and next thing you know you have “gravy”

Day 3

Scallop Potato and Butternut Squash: thin sliced potato and butternut squash baked with cream, shallots and herbs

 

My mom made plenty of great versions of scallop potatoes, however, this version has an altogether different origin-Gary Mennie, our executive chef at il Giallo.

As chefs, we are always trying different spins on the classics-it’s just what we do, but Gary made this one about a month ago and it was of the charts so I have concluded to incorporate this version into all subsequent Thanksgiving meals. Mom made a mean sweet potato souffle and this sort of harkens back to that, a little sweet, very creamy but no weird marshmallows on top!

Day 4 & 5

Cauliflower: oven roasted then baked with cream and asiago cheese

Zucchini: souffle style with sweet onion, garlic and basil, baked with parmigiana breadcrumbs

 

This is a  staple of the Adams household was neither from my mother’s Irish grandmother nor her New Orleans upbringing, but rather from and old restaurant institution in Atlanta, where my parents settled after WW2. She would make it with yellow squash most of the time but many times with its cousin the zucchini. Like so many other of her dishes, she would start with a recipe but then tailor it to her own likes and dislikes and this one was no exception. As with the cauliflower the squashes were usually boiled but I like to brown the zucchini in a large sauté pan with onions and garlic before mixing with a little cream and eggs. This one was always a very close second to the cauliflower.

My mom’s cauliflower was always the number one fav for the whole family. It was probably right out of one the cookbooks that were the staple of American households from the 40’s and 50’s, but she would always put in her own interpretation and spin to make them her own. It was amazingly simple, boiled cauliflower, bechamel and cheddar cheese, mixed all together and baked. Now bear in mind that my mom was born in New Orleans and raised by her Irish immigrant grandmother, so that equals a clash of monumental proportions-New Orleans flair and Irish, well, not so much flair. The result was that some kind of magic happened when my mom’s hands got on those simple ingredients, or it might have been a little paprika…

Whatever it may have been, I have evolved it using a different technique of roasting the cauliflower and instead of bechamel, I use heavy cream and different cheeses like asiago. The best part always was and always will be that baked cheese on the top!

Day 6

Cranberry Sauce: Cranberry, Orange and Toasted Pecan Compote

 

A simple and easy Thanksgiving staple.

We will be cooking this live with you in the group!

Click HERE to join us in the kitchen

Get to know Leo and Chef Jamie

 

Leonardo

People are always asking where I am from and I love to joke that I am from the deep South. I'm Brazilian born and moved to the United States in 1999.

I started at the bottom in the restaurant business, quickly moving through the ranks and meeting my business partner and best friend Chef Jamie Adams.

Together we now own and operate 2 restaurants called il Giallo since 2015 in the the City of Sandy Springs and Lagarde since November 2019 in Chamblee. 

At il Giallo  (pronounced il-JAH-lo) we strive to accurately represent the foods and flavors found in the towns and villages along Italy’s Coastal regions, the freshest imaginable hand-made pastas found in the mountains and plains and lest we forget, the bounty of cured meats, cheeses and olive oils from north to south.

Lagarde is based on a family that gathered to enjoy delicious food and fun times. Memories of New Orleans home cooking.... get-togethers filled with barbeque shrimp, red beans & rice, oysters.... whiskey sours & peach daiquiris... the mission was and is to always let the good times roll. Lagarde prioritizes community and aims to be a gathering place with a casual, yet elevated food menu and a great bar atmosphere. The fare, inspired by Chef Jamie’s love for both his family and the great city of New Orleans, boasts an incredible array of influences, past and present.

Chef Jamie

Growing up as the youngest of five kids with parents from New Orleans, I was around food all the time, as my mom was an incredible cook and my dad loved to eat. We would go to New Orleans all the time as a family and that became part of my DNA if that is scientifically possible. As soon as I was old enough to work, I got a job at a pizza place near our old house and I knew right away that it was for me.

After years of being enamored by virtually every aspect of Italian culture, I spent nearly five years honing my craft at some of the finest restaurants in Italy. While there, I learned from many highly acclaimed chefs (as well as Italian Grandmothers!) not only the nuts and bolts of the cooking, but more importantly about the culture, the people and the traditions behind the flavors.

Upon returning to Atlanta, I began my twenty-year relationship with the prestigious Buckhead Life Restaurant Group and Pano Karatassos, first at Pricci, then at Veni Vidi Vici. It was at these two restaurants, that I achieved the reputation as one of Atlanta’s preeminent Italian Chefs.

I am honored to have been a featured chef at The James Beard House in New York, I competed in The Food Network’s “Chopped,” I was also featured on “The Best Thing I Ever Ate”, years ago I was selected to participate in a TBS-TV “Super ChefCook Off”, and more forever ago I was highlighted on “Great Chefs of the South”. I am truly grateful to have had these experiences.

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