LAWRENCEVILLE | CHEF PAUL THAI
‘Meat’ Parkside District, the modern meatery that brings savory flavors and locally sourced ingredients to your palate.
Parkside District opened in 2017 with the vision to provide great food and drinks in an upbeat, casual dining atmosphere. A seasonal seafood and meat company at its heart, Parkside sources every major component on their menu from local farmers and businesses.
“I like to consider Parkside District as a ‘modern meatery,'” confides Parkside District chef Paul Thai. “We have a simplistic approach when we develop new ideas, dishes and menus. We offer certain proteins ‘one way,’ and meticulously craft components to compliment it. We try to treat the product with respect so that it can shine on one plate to the next. Overall, the theme is New American with a ton of influences from Cajun, Asian, Italian and French techniques and flavors.”
Thai, 27, is a culinary graduate of Le Cordon Bleu and has held every job in the industry from busboy and dishwasher to barista, line cook, and now full-fledged chef of Parkside District! Previously of the Renaissance Atlanta Midtown Hotel, Thai went from restaurant to restaurant seeking a position where he could really innovate and develop his craft before landing at Parkside.
“We are definitely a chef-driven restaurant, adapting to the locals and their palates. We love getting feedback from guests so we can continue to please palates with new and exciting boundary-stretching dishes.”
Sound like your kind of fare? Check them out any day of the week and be sure to try their recipe for a tender, mouthwatering braised lamb shank this Easter holiday!
BRAISED LAMB SHANK
6ct Lamb shank
1 White onion
1 Carrot
4 Stalks of Celery
4 Cloves of Peeled garlic
1 Tbsp Tomato paste
8 oz Red wine
1 Sprig Thyme
1 Sprig Rosemary
Chicken stock – Enough to cover the lamb
1 Tbsp Worcestershire sauce
1 tsp Black pepper corn
Kosher salt – to taste
1 Parsnip
2 Yukon gold potatoes
Heavy cream – Enough to make make creamy. approximately 8- 12 oz
2 Tbsp Chives
1/4 Unsalted butter
1 bundle Baby carrots
6 oz Ginger beer
2 oz Honey
Garnish of Parsley
Sear lamb shank to seal in flavor. Nice golden brown. Set aside.
Sweat mirepoix (carrots, onion and celery). Add garlic, fresh thyme and rosemary. Stir in tomato paste and let cook for 3-5 min. Add splash of worechestire sauce. Deglaze with red wine. Enough to coat the bottom. Re-add lamb and season with S&P. Cover with enough chicken stock to cover lamb. Cover with aluminum foil and braise for 3-4 hours or until meat is tender.
Potato and parsnip mash. Peel and dice potatoes and parsnips into 1” cubes. Boil with water separately. Cool until fork tender. Use a ricer or masher. Heat heavy cream and butter. Combine cream, butter, potatoes and parsnips until smooth. Season with salt. Roast garlic and stir in. Add chives to finish.
Roast baby carrots until tender. Heat up ginger beer with honey. Saute baby carrots with ginger and honey mixture. Reduce until almost dry and add butter and parsley. Season with s&p.