103 West

Continental cuisine with French influence.

103 West Paces Ferry Road
Atlanta, GA 30305
404-233-5993

www.buckheadrestaurants.com

Executive Chef: Hilary White

Originally from rural Shelby, Ohio, Chef Hilary White grew up near expansive farms in the nation’s “bread basket.” The abundance of fresh produce and other wholesome ingredients influenced her ideas about the dishes she creates. After traveling extensively throughout the United States, Caribbean, Central and South America — via land and in working with a cruiseline — Hilary was drawn to the food industry, especially fine dining. She decided to become a chef and graduated from the Culinary Institute of America in Hyde Park, New York in 1995.

Hilary began her culinary career at Atlanta’s Buckhead Life Restaurant Group, in the popular and elegant 103 West restaurant, where she now serves as executive chef. The first female executive chef of Buckhead Life Restaurant Group, she oversees a disciplined kitchen staff of 20, which is comprised of culinary graduates, externs and aspiring career chefs. 103 West prioritizes the constant education of the kitchen staff and focuses on the fundamentals of fine cuisine. Little has changed since 103 West became a private event destination—the culinary staff still focuses on using the highest quality ingredients and producing food that is simple and aesthetically pleasing for each guest. She is passionate about the restaurant business, particularly the classic, refined approach for which 103 West is famous. Her specialty is in simplistic, seasonal foods with French foundational sauces.

Chef Hilary is a member of several professional organizations, including the internationally respected, Les Dames d’Escoffier, and she teaches cooking classes regularly at Cook’s Warehouse, The Wolf Culinary Center and in Buckhead Life’s “Classy Cooking’ series. She is heavily involved in many charity organizations, including Share Our Strength. Chef Hilary was selected to appear on TBS Superstation’s “Makeover and a Movie” and has been a guest on Q100 FM’s “The Bert Show” and Good Day Atlanta.

Hilary resides in Winder, Georgia with her husband, Jim. In her leisure time, she is an avid gardener, and she and her husband enjoy riding their Harley Davidson motorcycles together.


Chef Hilary Prepared:

  • Seared Tuna Nicoise with Tarragon Vinaigrette
  • Sauteed Ashley Farm Chicken Breast with Wild Mushroom Sauce
  • Grand Marnier Soufflé

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Seared Tuna Nicoise with Tarragon Vinaigrette

(Makes 4 Appetizer Servings)

Tuna

1 lb. Sushi Grade Tuna

  • Kosher Salt and Cracked Black Pepper
  • 2 Tsp. Chopped Thyme
  • Olive Oil

Method:

  • Season tuna with salt, pepper, and thyme
  • Heat sauté pan ‘til very hot; place oil in pan
  • Add tuna and sear on all sides
  • Remove tuna from pan and allow it to rest.

Nicoise Vegetables

  • ¼ lb. Haricot Verts or Green Beans
  • 1 Cup Cherry Tomatoes, cut in half
  • 16 Nicoise Olives

Method:

  • Place the haricot verts in a pot of salted boiling water and cook until tender
  • Remove them from the boiling water and place them in ice water
  • Remove them from the ice water and cut them into one inch pieces.
  • Toss the haricot verts with the cherry tomatoes and the olives.

Tarragon Vinaigrette

  • 2 Shallots, Minced
  • 3 Tbs. Sherry Vinegar
  • 1 Tbs. Dijon Mustard
  • Salt and Pepper
  • 1 Cup Olive Oil

Method:

  • Mix shallots, sherry and Dijon mustard
  • Season with salt and pepper
  • Whisk in olive oil

Assembly

  • Slice tuna into four portions and place on plates.
  • Toss vegetables with vinaigrette
  • Place vegetable around tuna
  • Drizzle with remaining vinaigrette

Sauteed Ashley Farm Chicken Breast with Wild Mushroom Sauce

  • 2 Ea. Chicken Breast
  • Salt and Pepper
  • Olive Oil
  • 2 Ea. Shallots, Minced
  • 2 Cups Mushrooms, Cleaned and Trimmed
  • 1 Cup White Wine
  • 1 Qt. Chicken Stock
  • ½ Cup Heavy Cream (Optional)
  • 2 Tbs. Sweet Butter (Optional)

Method:

  • Heat olive oil in sauté pan
  • Season chicken with salt and pepper
  • Place chicken skin or smooth side down in pan
  • Cook on medium high heat ‘til golden brown on both sides
  • Remove pan from the heat
  • Remove chicken from the pan and place in oven to finish cooking
  • Place pan back on medium heat
  • Add shallots and cook briefly
  • Add mushrooms and cook ‘til just tender
  • Season with salt and pepper
  • Add white wine and reduce ‘til pan is almost dry
  • Add chicken stock and reduce to one half cup
  • If desired, finish with cream and stir in butter

Assembly

  • Cover bottom of platter with sauteed spinach
  • Place chicken on the spinach
  • Spoon sauce over the chicken

Grand Marnier Soufflé

Soufflé Base

  • 1 whole egg
  • 2 yolks
  • ¾ cup sugar
  • 1-¼ cup cake flour
  • 2 cups milk
  • 4 tablespoons butter

Method

Place first four ingredients in mixing bowl and combine until smooth. Boil milk and add the egg, sugar, flour mixture. Cook over medium heat until mixture becomes firm. Place in mixer fitted with a paddle. Add the butter and remaining yolks. Mix well and set aside to cool.

Grand Marnier Souffle

  • 2 cups souffle base
  • 5 tablespoons Grand Marnier
  • 1 orange zest
  • 1 cup egg white
  • 2 tablespoons cornstarch plus 2 teaspoons cornstarch
  • 2 tablespoons powdered sugar plus 1 teaspoon powdered sugar

Method

Preheat oven to 350 degrees.

Place soufflé base in bowl. Fold in orange liqueur and zest. Whip egg whites, cornstarch and powdered sugar to soft peaks. Gently fold egg whites into the base. Place into four soufflé cups that have been buttered and sugared. Bake at 350 degrees until golder brown. Quickly remove them from the oven and dust with powdered sugar. Serve with vanilla sauce.

Vanilla Sauce

  • 4 whole eggs
  • 2/3 cup granulated sugar
  • 2 cups milk
  • 1 teaspoon vanilla extract

Method

Combine eggs sugar and vanilla extract. Boil milk. Temper milk into egg mixture. Cook over medium heat until mixture coats the back of a spoon. Strain through a mesh strainer into a stainless bowl and cool overran ice bath.

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