Shane McIntosh, executive chef and owner of Ocean Catering Company and Ocean Market, started out washing dishes in the late night blues bars of Memphis, Tennessee when he was just 14, and quickly moved on to the tough, exacting school of classic French cuisine. At age 20, Chef Shane took over ownership of the Babylon Café, a pioneer in the farm-to-table movement, which instilled the basics of using seasonal ingredients and local offerings. He then went on to study a variety of flavors and techniques in some of the country’s most renowned kitchens, from the prestigious James Beard House in New York City, to The Main Dining Room of the Ritz-Carlton San Francisco. In 2002, he launched Ocean Catering Company and soon established himself as one of the premier caterers in Atlanta.
After a decade at the helm of Ocean Catering Company, Chef Shane now also showcases his talents at Ocean Market, his new Peachtree Street storefront in bustling Downtown Atlanta, offering a grab-and-go-style lunch menu tailored to busy professionals, area residents, and visitors alike. (photos and bio courtesy of Caren West PR)
Vegetarian Pumpkin & Coconut Soup
1-2 tablespoons olive oil
1 medium yellow onion
3 carrots (peeled)
1 cup roasted red peppers
4 cups veggie stock (or water)
1 tablespoon brown sugar
2 star anise
1 tablespoon powdered ginger
1 tablespoon triple sec
3 cinnamon sticks
1 quart heavy cream
1 8oz can Crème de Coconut milk
Sour cream to garnish
• Cut top off of pumpkin and clean guts and seeds from inside using large spoon or dough scraper (pick through seeds, separate, clean with H2O and set aside for later)
• Cut pumpkin in 4 wedges and lay out on sheet pan.
• Drizzle with olive oil, cover with foil and roast for approximately 1hr @ 400 degrees F.
• Remove from oven and let cool.
Toast pumpkin seeds
• Rinse seeds well under water. Shake dry.
• Place on sheet pan in a single layer and put in 350 degrees F oven for approximately 20 minutes. Remove when golden and sprinkle with kosher salt.
While roasting pumpkin, prepare other ingredients
• Large chop onion and carrots then rough chop roasted red peppers
• In a thick bottomed stock pot, sauté onions, carrots, and peppers until onions are translucent and lightly caramelized.
• Add star anise and ginger
• With a sharp knife, remove pulp from pumpkin rind by a long, slow cut from front to back of pumpkin piece. Rough chop pumpkin pulp.
• Add veggie stock to stock pot and bring to boil
• Add pumpkin pulp, brown sugar, triple sec and cinnamon sticks to stock pot. Let simmer for 20 minutes.
• Remove star anise and cinnamon sticks from pot.
• In small batches, puree mix in a blender until smooth and pour into a pot through a strainer (use heavy cream if needed to loosen puree in blender)
• Add any remaining cream
• Add Crème de Coconut milk
• Simmer for 15 minutes and serve with a dollop of sour cream and toasted pumpkin seeds.
489 Peachtree Street 404-377-FOOD