Adam Evans spearheads the restaurant’s sustainable seafood drive and exhibits his deep profound relationship with the Gulf coast. The Muscle Shoals, Alabama native began his cooking career in New Orleans and was brought to the Atlanta food scene as chef de cuisine of Tom Colicchio’s Craft Atlanta. Adam went on to showcase expert abilities with Ford Fry’s team at JCT. Kitchen & Bar and continues to with the opening of Fry’s highly-anticipated fish-camp destination, The Optimist. Since his time opening the restaurant, The Optimist has been lauded by Esquire, FOOD & WINE, Travel + Leisure, Conde Nast Traveler, Southern Living, Atlanta Magazine, and the Atlanta Journal-Constitution. Now heading up Brezza Cucina Adams Carrer continues to evole and grow.
Chef Adam tells us “It’s imperative to be environmentally conscious of where and how we source our seafood. As a chef who is equally passionate for cooking and fishing, I’ve had a fond respect for our waters ever since I was a kid and enjoyed summer fish fry’s with my family. The gulf’s waters provide the tools that support my craft. ”
Half Shell Oysters Rockefeller
12 shucked oysters
1 stick of butter
½ cup red onions, medium diced
5 cloves garlic
½ cup white wine
2½ cups spinach, chopped
4 tbsp heavy cream
3/4 cup parmesan
4 tbsp smoked bacon, small diced, rendered
2 whole lemons, cut in half
Salt and fresh black pepper
Set the GrillDome for direct cooking at 375°F
In a grill safe pan, cook onions & garlic in the butter on medium high until slightly translucent.
Add white wine and simmer for 2 minutes.
Add spinach and cook until spinach is wilted, and then add the heavy cream reduce until thick.
Season with salt and fresh black pepper.
Top oysters with spinach mixture and cheese, then place directly on the cooking grid for about 5 minutes or until the cheese bubbles.
Sprinkle with bacon and squeeze lemon juice on top of each. Serve hot.