Chef Jordan Wakefield attended Le Cordon Bleu in Atlanta, after which he took a coveted three month externship at the exclusive Homestead Resort in Hot Springs, Virginia, where he worked his way up to junior sous chef. Missing his hometown, Wakefield moved back to Atlanta where he began working as a lead line cook at the acclaimed Spice Market, under the tutelage of internationally heralded chefs, Jean-George Vongerichten and Ian Winslade. The owners of Food 101 quickly recognized his talent and hired him as sous chef of Meehan’s Public House Sandy Springs, and he was soon promoted to executive chef at Meehan’s Downtown location, which is where he met his wife Erin who was a bartender there.
Wakefield’s talent for combining Southern food and sensibilities to create cutting edge cuisine made him a natural choice to head up the kitchen at Food 101’s latest venture, Smoke Ring, located in the Castleberry Hill community, where he serves up his very own take on “Georgia-Style Barbeque”.
Guests can find both Jordan and Erin Wakefield at Smoke Ring. This is one of Erin’s favorite dishes on the menu…she says she could eat them every day! Since the couple works at a barbecue restaurant where they’re constantly surrounded by decadent food, they came up with this dish as a healthier way to enjoy Chef Wakefield’s delicious, low-and-slow smoked chicken. This is a big recipe (serves 8), so it’s also great for entertaining!
(photos and bio courtesy of Green Olive Media)
2 whole chickens (or 2 lbs. of smoked chicken meat)
season with Smoke Ring Poultry & Seafood Rub
Smoke the chickens for 2 hours, until fork-tender.
*Note: If you’re not able to smoke the chicken or purchase smoked chicken, rotisserie chickens or roasted chicken would work as well.
1 head of bibb lettuce
Watermelon Radish Slaw:
1 bulb watermelon radish, peeled, and sliced & julienned
2 cups shredded cabbage
1/2 julienned red onion
1/2 cup shredded carrots
1/3 cup dukes mayo
1/2 cup cider vinegar
1/4 cup sugar
salt and pepper to taste
Combine everything in a bowl, and toss.
Sweet Chili Sauce:
1 cup sweet chili sauce
1/2 cup soy sauce
1/4 cup honey
Combine in bowl. Sesame seeds to garnish.
309 Nelson Street SW 404-228-6377