Canoe | This is Atlanta Cooking | PBA30


Seasonal contemporary American cuisine served with unique artistry and style.

4199 Paces Ferry Road NW
Atlanta, GA 30339

Executive Chef: Gary Mennie

One of the most innovative chefs on the Atlanta scene today, Gary L. Mennie has created Canoe’s signature new American cuisine since its inception in 1995. Chef Mennie constantly refines his cuisine in a fresh, simplistic way that highlights the distinctive seasonal and regional products, adding rustic touches to Canoe’s periodically changing menu.

Chef Mennie, a graduate of the prestigious Culinary Institute of America (CIA) in Hyde Park, New York, has trained with some of the most well known chefs in America. Immediately prior to Canoe, he spent two years as saucier under renowned Chef Guenter Seeger at the Ritz-Carlton - Buckhead’s award winning The Dining Room. Before re-locating to Atlanta, Chef Mennie trained with Chef Wolfgang Puck at his world famous Spago, where he started as a line chef and worked kitchen stations until he was promoted to sous chef. His skills were sharpened under Chef Jean-Francois Meteigner at L’Orangerie, another celebrated West Hollywood restaurant, as well as by serving as an apprentice under French Master Chef Maxime Ribera at Maxime’s in Granite Springs, New York.

Calling his creations “New Age Soul Food,” Chef Mennie selects the freshest and best products daily, and then enhances their innate flavors with simple preparations and accompaniments. He has been featured nationally by CNN and PBS and locally on television shows such as Peachtree Morning and Good Day Atlanta, as well as been honored with multiple invitations to cook at the James Beard House.

As a result of Chef Mennie’s refreshing style of American cuisine, Canoe was nominated by the James Beard Foundation as one of the “Best New Restaurants” in the country in 1996. Along with being a six-time recipient of the prestigious Mobil 4 Star Award and an AAA Four Diamond Award recipient, Canoe has been featured in Gourmet, Bon Appetit, The New York Times and the Wine Spectator. Chef Mennie lives in Atlanta with his wife, Karen, and their two children.

Chef Gary prepared:

  • Sage Roasted Pheasant with Crispy Croquettes

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Sage Roasted Pheasant with Crispy Croquettes

  • 1 whole pheasant, 2 ½ - 3 pounds
  • 3 T vegetable oil
  • 1 c all purpose flour
  • 2 c chicken stock
  • 1 c white wine
  • 1 white onion, ½ minced, ½ sliced
  • 1 celery stalk, ½ minced, ½ sliced
  • 1 leek, white only, ½ minced, ½ sliced
  • 2 T cilantro, chopped
  • 2 T Italian parsley, chopped
  • 1 c all purpose flour
  • 2 eggs
  • ½ c milk
  • 1 c panko bread crumbs


Preheat oven to 300 degrees. Remove breasts from carcass and reserve. Remove legs and thighs from carcass, remove skin. In a medium saute’ pan, heat oil, dredge legs in flour remove excess. Add to pan, brown on all sides and remove; add sliced vegetables, “brown”. Deglaze pan with wine, add legs and thighs to pan. Surround with stock and simmer 35 — 40 minutes or until tender, remove pheasant, let cool. Strain cooking liquid through fine mesh strainer. Place in small sauce pot. Meanwhile, pick all the meat off of the bones, medium shred. Reduce this liquid to 1/3 of original volume, add minced vegetable, cook 5 — 6 minutes. When liquid reaches syrup like consistency, add parsley, cilantro, cleaned meat. Taste, adjust seasoning, remove from heat, let rest 5-10 minutes, roll into logs, foil and chill over night. To finish croquette, slice into 1 inch discs, dredge in flour, eggwash, than panko. Pan fry at 350 degrees until golden brown.