Shannon OvermillerOvermiller began her professional career as a bartender and waitress at Proximo Restaurant Group's Austin Grill in Washington, DC. Realizing she craved more experience in the kitchen, she then made the shift to Cafe Atlantico, also part of Proximo, where she worked as a line cook while attending the esteemed L'Academie de Cuisine in Maryland. In 2002, she graduated and accepted a position at Ristorante Tosca under the direction of Chef/Owner Cesare Lafranconi. At Tosca, she quickly moved her way up from Line Cook to Pastry Chef to Sous Chef. With a desire to broaden her experience after spending three years at Tosca, Lanfranconi made a phone call to Chef/Owner Cathal Armstrong on Overmiller's behalf, which brought her to Restaurant Eve in Old Town Alexandria, Virginia. Chef Armstrong�s leadership taught Overmiller about the importance of local vendors and sourcing from local farms, along with honing in on her technical culinary skills. Armstrong added French techniques to Overmiller's Italian preparation, and soon she found a balance between both of her mentors� skills. As a 2004 Jean-Louis Palladin Foundation award recipient, Overmiller had the opportunity of a lifetime to travel to Italy and learn about ingredients and cooking techniques. She has proven herself in many kitchens and now, as the Executive Chef at the latest addition to the Armstrong's projects, which opened in May 2007, Overmiller continues to use the skills she has developed throughout the years.
Shannon Overmiller: Hello again. My name is Shannon Overmiller. I am the Executive Chef at the Majestic in Old Town Alexandria. We are preparing fried green tomatoes today and one of the garnishes is Ricotta Salata. Simply shaved on a grater, or how, whatever method you have to do it. Aged Ricotta Salata is simply a -- Ricotta is a fresh, cows milk cheese, but when you age it and salt it, it is then turned into Ricotta Salata.
Very mild in flavor, but it is a nice garnish, because it balances that with the next step we would be doing. I will go into more detail in the future. All you need is simply is a grater and a bowl to cut the cheese. That is Ricotta Salata.
Probably only a quarter of cut per plate for fried green tomatoes. Fried green tomatoes with Ricotta Salata.