Twist | This is Atlanta Cooking | PBA30


Creative cuisine with attitude; offering sushi, seafood, creative satays, tapas, and wraps.

3500 Peachtree Road, N.E.
Atlanta, GA 30326

Owner and Chef: Tom Catherall

Chef Tom Catherall, C.M.C. has served as a driving, influential force setting the tone for Atlanta’s culinary scene for nearly two decades. Hailing from England, Catherall launched his impressive career in 1964. Throughout the next 30 years, he worked his way through the ranks in hotels and restaurants from England to Bermuda to the West Indies and later to Atlanta where he has established himself as one of the most highly-respected chefs and restaurateurs.

1983 saw the launch of his Atlanta career as Executive Chef of the Cherokee Town and Country Club where he remained until forming his own venture as co-owner and Executive Chef of Azalea. Catherall cemented his reputation at the popular eatery over the next two years.

In 1990, Catherall’s entrepreneurial spirit led him to open TomTom — a bistro and sushi bar and found Here to Serve Restaurants. Over the next nine years, his innovative restaurants would become a favorite with diners and critics alike; and his company, a pacesetter among area restaurateurs.

Prime, the highly-successful restaurant staple at Lenox Mall opened in 1996, serving steaks, seafood and sushi. In 1998, Noche, the company’s venture into bold Southwestern cuisine, was introduced to Atlanta. On the heels of its success, Goldfish —the first suburban location for the group — burst onto the scene, featuring seafood, sushi and steaks in edgy, hip surroundings.. Ever evolving, Catherall presents his newest concept, Twist to Atlanta in the January of 2003. Described as creative cuisine with a twist, the restaurant will find its home in Atlanta’s upscale Phipps Plaza.

His face and restaurants have graced the cover of Atlanta Magazine, and been featured in articles in Bon Appetit, Southern Living Magazine, Esquire, Food and Wine and Nation’s Restaurant News. He was also featured on the Food Network. Catherall’s culinary awards are prestigious and abundant.

Catherall is committed to visiting all of his restaurants on a daily basis and loves to teach both his staff and clients about the world of food and wine. Catherall and Here to Serve Restaurants are based in Atlanta, Georgia.

Beverage Manager: Cindy Sheda

“It seemed natural to pursue a career in Food and Beverage. Every major memory of my life involved it in some way. I can’t think of a better way to spend a day than creating those memories for other people.” After acquiring a degree in English Literature and Philosophy, Cindy Shera chose a profession that celebrated life in its purist forms. After working for a variety of concepts, she took a position with the Here To Serve Restaurant Group two years ago as the Beverage Manager of Goldfish, opened Twist as the Beverage Manager and has been there ever since. “It is amazing to work for a group that enjoys success like Tom Catherall’s restaurants. There is never a dull moment.”

Chef Tom prepared:

  • Saffron Seafood Stew
  • Thai Chicken Satay
  • Garlic and Pepper Shrimp Satay
  • Korean BBQ Beef Satay

Cindy prepared:

  • Red Wine Sangria
  • Fruit Infusions and Martinis
  • Gazpacho Martini

Download a printable version of these recipes

Saffron Seafood Stew

  • ½ cup Mussels
  • ½ cup Shrimp
  • ½ cup Scallops
  • ½ cup Clams
  • 1 cup Crab claws (cracked)
  • ½ cup Salmon or seabass
  • ½ cup Peas (cooked)
  • ½ cup Potatoes (cooked, diced)
  • 1 tsp. Dried Chili Powder
  • 4 oz. Saffron Butter (softened- recipe to follow)*
  • 1 cup Fish Stock
  • 2 oz. Olive Oil
  • 2 oz. Red Pepper Coulis (recipe to follow)**

Saffron Butter *

  • 1 Shallot (finely chopped)
  • 1 Garlic Clove (finely chopped)
  • 1 tsp. Chives (finely chopped)
  • 8 oz. Butter (softened)
  • Pinch of Saffron
  • 3 oz. White Wine

Mix all ingredients, except butter, together. Cook until wine evaporates. Mix in butter. Roll in saran wrap and chill.

Red Pepper Coulis**

  • 1 Red Peppers
  • 1 oz. Olive Oil
  • 2 Cloves of Garlic
  • 4 oz. Fish Stock
  • Pinch of Saffron

Roast or char-grill the peppers after coating in olive oil; place in a bowl and cover with Saran wrap. Let steam until cool; peel skin under running water. De-seed and cut peppers into slices. In a blender add garlic saffron peppers and fish stock; blend until smooth.

Method of Preparation for Saffron Seafood Stew:

In a skillet, heat olive oil. Add garlic and all seafood. Shake pan for one minute. Add remaining ingredients. Cover and boil for 2 minutes. Serve over steamed rice.

Recommended wine: Chardonnay

Thai Chicken Satay

  • 4 4oz. Chicken breast; boneless and skinless

Method of Preparation:

Cut chicken breast into 2 pieces; flatten, then skewer. Grill until cooked. Brush with peanut sauce. Serve with rice.

Peanut Sauce:

  • 3 oz. Peanut Butter
  • 1 oz. Lime Juice
  • 1 oz. Thai Fish Sauce
  • ½ Bunch Cilantro
  • 1 tsp. Sesame Oil
  • 2 Garlic Cloves
  • 4 oz. Chicken Stock

Blend all ingredients in a robot coupe or blender.

Garlic and Pepper Shrimp Satay

Yields 4 servings

  • 8 Jumbo Shrimp (peeled and de-veined)
  • 2 garlic cloves (chopped fine)
  • ½ tsp. Szechwan pepper
  • 4 oz. Sweet chili sauce (available from oriental markets)

Method of Preparation:

Mix garlic, pepper and sweet chili sauce. Marinade shrimp for 1 hour; grill on skewer until cooked. Serve with steamed rice.

Korean BBQ Beef Satay

  • 8 oz. Beef Tenderloin, cut into 8 pieces and flattened


  • 3 oz. Soy Sauce
  • 1 oz. Sake
  • 1 oz Wine Vinegar
  • 1 Tbl. Fish Sauce
  • ½ tsp. Dried Chili
  • Salt and Pepper to taste

Method of Preparation:

Marinade meat overnight. Thread meat onto skewer and grill medium rare. Serve with rice and Kim Chee.

Red Wine Sangria

  • 1 ½ liters Smooth, fruity red wine…any variety
  • Pineapple, Apples, Pears or Mangos Sliced Large
  • ½ cup Triple Sec or Brandy

Cover and chill overnight.

Serve in a wine glass filled about ½ with ice and a dollop of diced fruit. Pour 2/3 of the way with Sangria and finish off with soda or Gingerale for spritz and flavor.

Garnish: Diced Pineapple, Apple & Mango macerated with Triple Sec.

Fruit and Vegetable Infusions

Fill the container of your choice with ingredients for your infusion. Choose your Vodka and pour over contents of jar or bottle. Let sit for 24 hours and enjoy!

Fruit Infusions: Pineapple, Raspberries, and Blackberries or other pulpy fruits.

Vegetable Infusions: Tomato, Cucumber, Yellow Peppers, Red Peppers, Jalapenos, Green Peppers, Green Peppers, Purple Onions, and Celery.

Fruit Martini

  • Pineapple Fruit Infusion
  • Sour Mix
  • Club Soda
  • Lime Juice
  • Sugar-rimmed glass

Method of Preparation:

Dip the rim of a cold martini glass in lime juice; then dip in sugar. Set aside. Fill a martini shaker with pineapple fruit infusion, a splash of sour mix and club soda. Shake and pour contents (using the strainer) in to the martini glass.

Gazpacho Martini

  • (This is a spin a on a Bloody Mary using vegetable infusions)
  • Vegetable Infusion
  • Bloody Mary Mix
  • Lime Juice
  • Salt-rimmed glass
  • Cilantro

Method of Preparation:

Dip the rim of a martini glass in lime juice; then in salt. Set aside. Fill martini shaker with vegetable infusion, 1½ ounces vodka, 2 - 3 ounces Bloody Mary mix; then shake. Pour contents (using the strainer) into salt-rimmed glass and garnish with cilantro.