Andrew Milne – Seasons Innovative Bar & Grille
Andrew Milne, Executive Chef at Seasons Innovative Bar & Grille in Turkey Creek, says there are two things he tells people about his cooking. First, his heart and soul go onto every plate. Second, he’s really just trying to make his mama proud. The first thing he made was a pan of lasagna at the age of eight. But if he’s talking memories, it would have to be gumbo since there’s some Cajun in their bloodline and a closely kept secret gumbo recipe they’ve passed down for generations. Milne moved his family to Knoxville eight months ago to lead the culinary team at Seasons and we look forward to his take on the seasonally changing menu. “Our spring menu is very fresh, with lots of citrus offerings, like coconut-marinated grilled shrimp topped with fresh pineapple mango salsa and a side of coriander pimento cheese grits.” Look for his Cajun roots to heat up the upcoming menus.
ENTRÉE
Short Rib with Orzo
Milne’s short rib was braised in aged red wine to make it perfectly tender. He served it up on a truffled orzo and collards greens, also braised in brown sugar and balsamic.
DESSERT
Bourbon Pecan Bread Pudding
With a complexity of flavors, this bourbon and pecan caramel bread pudding was topped with a unique smoked vanilla bean anglaise and fresh berries.
SEASONS INNOVATIVE BAR & GRILLE
Farm fresh seasonally changing menus are what it’s all about at the Seasons Innovative Bar & Grille. In traditional style the culinary team features items that compliment locally available fare.
