Butternut squash 1 medium (organic Georgia squash are in season in the fall to early winter) Jumbo Lump crab 2 # fresh Large egg 1 Scallions 5 sliced thin Garlic 1 clove, minced Butter 1 teaspoon Cayenne Pepper 1 pinch Kosher Salt 1 pinch
Pre heat your oven to 325 degrees. Cut the butternut squash in half and place on a sheet pan, cut side down and roast for 20 to 30 minutes or until just soft to the touch on the neck of the squash. Remove from oven and cool. When cool remove the seeds and center and set aside. Use a spoon to remove the rest of the flesh from the skin and set aside. Measure one cup of squash and place in the refrigerator till cold.
.Sautee garlic and scallions over medium high heat with butter for 2 minutes and cool in fridge to preserve color. Add cayenne pepper and salt.
Check your crabmeat and remove any shells. To make the crab and butternut mousse, place 4 ounces (1/2 cup) of crabmeat and the egg in a food processor and puree on high for 30 seconds. Add the cup of butternut squash you reserved from before and process for 30 more seconds.
Place the crab & butternut mousse in a bowl. Fold in the crab, scallions and garlic.
Scoop or spoon 4 ounce “cakes” on a non stick sheet pan and cook in your 325 degree oven for 12 to 20 minutes until just set. Remove from oven and enjoy.
They are great by themselves or with a little sauce, slaw or arugula salad.
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Chef David Larworthy's Philosophy
"I believe fresh, natural food tastes better. I believe in supporting our local organic farmers and those practicing sustainable agriculture. I believe balance in life, nature and food is difficult and worth the effort. I like to pay homage to the great dishes and styles of cooking that have evolved since the beginning of time and put our own little spin on them. I want the 5 Seasons to be a positive force in the lives of the people who become involved with it and improve their lives as a result." - Chef Dave Larkworthy
Over his youth and adult life, David developed an affinity for fine food preparation, especially of the seasonally fresh, organic kind. His father, Chef John Larkworthy, was among the early organic pioneers in the ‘70s. Long before popular interest in “organics” became fashionable, David worked side-by-side with his dad at his restaurant in Connecticut. They developed the principles and techniques that Dave uses today. Later David would study, and cook, in Italy.
David opened the Gourmet Grill, his first restaurant, at the age of 23 and began introducing the concept of featuring local ingredients prepared in a multitude of specials every day. He then went to work with Chef Paul Albrecht and later studied Pastry with Chef Francois Collet.
Chef David Larkworthy opened 5 Seasons Brewing Company in 2001 with the goal of providing cutting-edge, seasonally-appropriate food and drink at fair prices. "We would rather have people here twice a week, than once a month," remarked Dave. This is obvious to the casual observer who recognizes friendly locals each and every visit. When you consider the restaurant can seat over three hundred people, it's amazing how cozy and comfortable you feel.
The national reviewers raved. Zagat Survey rated 5 Seasons “Excellent.” The New York Times rhapsodized 5 Seasons as "Where to eat... Remarkable" and Atlanta Magazine, Atlanta Journal and Creative Loafing christened The 5 as "Best of Atlanta." David and his food have appeared on Good Morning America, Good Morning Atlanta, CNN and has had many recipes published in newspapers and magazines.
Going forward, Dave plans to make community awareness a key component of The 5's mission. "One of the best ways for sustainable farming to be understood by the community is for education to take place. Giving local farmers new distribution channels for food and information is 5 Seasons' passionate contribution to this evolving process. The 5 is a first step in bridging the knowledge gap between the local producers and local consumers of food. We want to establish a meaningful community connection."
In January of 2007 the second 5 Seasons was opened in Alpharetta to provide the people living in the northern part of Atlanta with hand crafted beer and local foods. That same year David was recognized by Starchef.com as one of Atlanta’s rising stars and given a special distinction awarded for sustainability.
In May of 2009 the 5 Seasons Westside was born.
Here is a short video of Chef Tyler butchering a pig from one of our local farmers, Riverview Farms.
Chef David Larkworthy
"By volume, David Larkworthy uses more locally grown produce than any other chef in Atlanta. As chef and co-owner of the 5 Seasons Brewing Company, Larkworthy is a bit of an anomaly. His high-volume restaurant serves up to 1,000 people a day, and his food is affordable and accessible. Yet Larkworthy cares just as much as the city's fine-dining chefs about ingredients and quality, and the survival of local farmers." - Creative Loafing
5 Seasons Brewmaster Crawford Moran is in charge of nearly 70,000 gallons of beer, so be nice to him! Formerly of Dogwood Brewing, Crawford spends his days sharing ideas a new directions in brewing with long time friend and co-owner Chef Dave Larkworthy. Check out Crawfords blog to see what beers are on the horizon!
Meet the Team
At the 5 Seasons we are very fortunate to have many great customers and co – workers. Most of the people who are involved with the 5 are here because they care. They want to be part of something that has real substance and value.
5 Seasons Brewmaster Crawford Moran is in charge of nearly 70,000 gallons of beer, so be nice to him! Formerly of Dogwood Brewing, Crawford spends his days sharing ideas a new directions in brewing with long time friend and co-owner Chef Dave Larkworthy. Check out Crawfords blog to see what beers are on the horizon!
At the 5 Seasons we are very fortunate to have many great customers and co – workers. Most of the people who are involved with the 5 are here because they care. They want to be part of something that has real substance and value.
Food
