A native Atlantan, Suzanne Vizethann is Executive Chef and Owner of Buttermilk Kitchen, the North Buckhead restaurant she opened in 2012. The beloved neighborhood restaurant serves brunch and lunch. True to Suzanne’s mission to nurture people through food, all dishes are made in-house from scratch with sustainable grown ingredients from nearby farms. Buttermilk’s mission is to nurture people through food by use of sustainable, local ingredients. A kitchen where most everything is made in-house from scratch, paying tribute to its name, “Buttermilk,” which refers to the liquid utilized after butter was churned; carrying out the philosophy of letting nothing go to waste. The restaurant recently filmed and will appear on Food Network’s hit show, Diners, Drive-ins, and Dives
Suzanne previously owned The Hungry Peach, a lunch spot in the Atlanta Decorative Arts Center in Peachtree Hills. Suzanne was a winning contestant on The Food Network’s cooking competition “Chopped.” She has been featured on NBC’s “The TODAY Show,” in Martha Stewart Living, Atlanta Magazine, Creative Loafing, The Atlanta Journal Constitution, and many more.
CERTIFICATIONS AND ORGANIZATIONS:
James Beard Foundation, Culinary Professional Member
American Culinary Federation, Member
Georgia Restaurant Association, Member
Le Dames de Escoffier, Member
Serv Safe, Certified
Pimento Cheese Omelette
Pimento Cheese Omelet
3 Handsome Brook Farm eggs
2-3 T pimento cheese, room temperature
1 TBSP red pepper jelly
1 lb. thick cut high quality smoked bacon cooked and crumbled
1TBSP unsalted butter, cold
Crack eggs into a small mixing bowl and whisk together until thoroughly combined.
Pre-heat a nonstick saute pan over medium-high heat. Add butter and let melt. Then add egg mixture and stir using a rubber spatula. Once egg mixture has set flip mixture completely over or finish in a 350-degree oven for 6-8 minutes until egg mixture is set.
Add pimento cheese in the center and top with red pepper jelly and cooked bacon. Fold omelet in half and slide on to a plate.
Crispy Egg Over Toast with Avocado Butter
Crispy Egg over Toast with Avocado Butter
1 Handsome Brook Farm Egg
1 ripe avocado
1 lemon half
1 sticks tablespoons unsalted butter, room temperature
1 tsp garlic, minced
1 bunch fresh cilantro; leave some for a garnish
Kosher salt and Freshly ground black pepper
1 thick slices of ciabatta or country bread
1 tbsp sea salt (Maldon)
2-3 red breakfast radishes
Toast bread first with olive oil in a toaster or under broiler
For the avocado butter: insert a knife into ripe avocado until you make contact with the pit. Follow your knife all the way around the center of the pit and split the fruit open. Carefully I stab my knife into the pit and twist it to the right which will release the pit and knock it into the bowl or trash. Using a spoon scrape the flesh into a food processor fitted with a blade attachment.
To the avocado add some freshly squeezed lemon juice, 1 stick of room temperature unsalted butter, 1 tsp minced garlic, salt, pepper, fresh cilantro or could use a different herb like basil if you don’t care for cilantro. Process until smooth, scraping down sides. Take butter out of processor into a small mixing bowl and set aside while you prepare crispy egg.
Pre-heat a nonstick skillet over medium-high heat. You want your pan to be hot but not smoking. Add about 2TBSP olive oil and then crack your egg into the pan. Turn heat down slightly. Once white has set using a medium spoon you will start basting your egg with the extra olive oil to slightly cook the white. Remove from heat and butter bread.
Spread about 1 tablespoon of avocado butter on to your toasted bread slices. Lift your egg out of the pan using a fish spatula to allow excess oil to drip off and place on top of buttered bread. Garnish with thinly slice radish for texture and color and sprinkle with maldon salt/flaky sea salt and a little more cilantro.
French Toast with Caramelized Banana
French Toast with Caramelized Banana
3 whole Handsome Brook Farm eggs
1 cups heavy cream
1 cup whole milk
1 tbsp ground nutmeg
1 tsp vanilla extract
2 TSBP maple syrup
Pinch of salt and ground nutmeg
1 loaf ciabatta, at least 1-2 days old
1 stick unsalted butter
1 cup raw sugar
1 cup powdered sugar
real maple syrup for serving
Start by making the batter that we will dip our bread into. Crack eggs into a medium size mixing bowl. Whisk the eggs together until completely liquid. You always want to do this first in baking when a recipe calls for eggs to ensure they are totally incorporated into the other ingredients you add.
Then add 1 cup whole milk, 1 cup heavy cream, 2 TBSP real maple syrup, pinch of nutmeg and salt. Whisk everything together and set aside while you prepare your bread.
Slice ciabatta loaf into slices about 1” thick.
Pre-heat a griddle or a saute pan to medium heat or 350 if using a griddle. Dip ciabatta slices into the batter and place on a drying rack to allow excess batter to drip off.
Add about 1-2 TBSP butter to your griddle, once almost melted add battered bread and let cook about 2 minutes a side.
For bruleed banana:
Cut banana in half horizontally. Remove outer layer along with the banana strings. These are edible but something I personally decide to leave out. Place banana halves onto a sheet tray/cookie sheet.
Using a spoon Lightly spread raw sugar on your banana halves in an even layer. Using a crème brulee torch which you can find in most kitchen ware sections of your local department store. Torch sugar, moving the flame back and forth until sugars start to bubble and caramelize leaving a nice golden brown color. You don’t want to do this too far ahead as it won’t remain crunchy and I love the texture of the burnt sugar.
Lift French toast out of pan/griddle and put on a plate. I like to sprinkle the top with confectioners sugar and then garnish with bruleed banana. I have maple syrup on the stove because heated syrup is so much better than cold. Pour on top of French toast and you just won the key to any kids heart and mine for that matter.