Nava offers a total Southwestern experience with flavorful cuisine, bold design and striking architecture. Nava’s innovative menu has intense Latin and Native American influences
3060 Peachtree Road
Atlanta, Georgia 30305
Pastry Chef: Kirk Parks
Award-winning Pastry Chef Kirk Parks of NAVA got his start in Sterling, Illinois at the local steel mill. When the bottom dropped out of the steel business, he moved to Texas. This began his successful transition from coal ovens to convection ovens. He worked his way up in the kitchens of Brennan’s in Houston and Baby Routh in Dallas.
Kirk has headed NAVA’s pastry kitchen since 1995. He recently graduated from The Art Institute of Atlanta, with an Associate’s Degree in Culinary Arts. His innovative desserts, including the legendary B& B Chocolate Cube have helped to make him one of Atlanta’s most popular pastry chefs.
Kirk resides in Cobb County with his wife Frieda, stepdaughter Kimberly and their two dogs. He enjoys bird watching and is also an active member of his church.
Chef Kirk prepared:
- Dark Chocolate Tall Tart with Gingerbread Crust
- Red Pear-Ginger Ale Soup
- Pineapple Honey Butter
Dark Chocolate Tall Tart with Gingerbread Crust
Yield 12 Servings
Equipment: Food Processor, Mixer, Loaf Pan, Bain-Marie, 9 1/2”x1 3/4”Springform Pan
- 1 lb. Gingerbread (2 Days Old)
- 4T. Butter (Soft)
Chocolate Tart Filling
- 12oz. Chocolate (Chopped Small)
- 5T. Butter
- 1 ½ C. Heavy Cream
- 4 Eggs
- ¾ C. Sugar
Gingerbread Sour Cream Sauce
- 2 C. Sour Cream
- 1 C. Orange Juice
- 4 T. Molasses
- 2 tsp. Ground Ginger
- 1 tsp. Ground Cinnamon
- 1 tsp. Ground Nutmeg
- ½ tsp. Ground Allspice
- ½ tsp. Ground Clove
- ½ tsp. Ground Mace
Gingerbread Crust: Puree gingerbread in the food processor until all crumbs. Place in bowl and add the butter and work with your hands until moist. Press into the cake pan evenly on the bottom and sides. Refrigerate for 10 minutes to set.
Chocolate Tart Filling: Over boiling water melt the chocolate and butter together. Whip the heavy cream in the mixer with the whip attachment until soft peaks are achieved, set aside. Clean the mixer bowl and place the eggs and sugar into it. Whisk until combined and set over the bain marie and whisk until light and lemony in color and tripled in volume. (3-4 min.) Place on the mixer and whip on high speed until cool. (5-6 min.) Fold the eggs into the chocolate mixture just until combined, continue folding half of the whipped cream to lighten the chocolate, then fold in the reserved whip cream. (Be careful not to over fold and deflate the chocolate mousse mixture. Pour into refrigerated gingerbread crust and return to the refrigerator.
Gingerbread Sour Cream Sauce: Combine all ingredients and whisk until smooth. Refrigerate until needed.
Cut the Dark Chocolate Tall Tart into twelve equal pieces. Place a small amount of Gingerbread Sour Cream Sauce on plate and add slice of tart. Serve.
Mint, Raspberry Sauce, Vanilla Ice Cream
Red Pear-Ginger Ale Soup
Yield 8 Servings
Equipment: Saucepan, Blender
- 4-5 Red Pears (Peeled, Deseeded)
- 1C. Water
- ½C. Sugar
- Juice of ½ Lemon
- 2C. Ginger Ale
Place the pears, water, sugar and lemon juice in the saucepan. Bring to a boil and turn down to a simmer and continue to cook for about ten minutes or until the pears are soft. Let cool slightly and puree in the blender until smooth. Place over ice bath until cool and add the ginger ale. The soup is now ready to serve.
Pineapple Honey Butter
Yield 4 Cups
- 8C. Pineapples (Peeled, Diced)
- ½ C. Honey
- ½ C. Sugar
- ½ C. White Wine
Place everything into the saucepan; bring to a boil, then turn down and cook on medium heat until reduced and thick like syrup. (20 min.) Let cool, place in sterilized jars and store in cool, dark area.
Note: This Pineapple Honey butter is good at breakfast time on toasted bagels or on your favorite pancakes or French toast. This butter also makes a great holiday gift.