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.
My name is Shannon Overmiller. I am an Executive Chef at The Majestic in Old Town Alexandria. Today I will be demonstrating for you, fired green tomatoes, which is a southern classic. Today, the tools that you may find necessary are, a) a mixer or as an option you can use a hand whisk or even a blender, whatever is available to you. Then you also have to have a fryer or of course, the option is just a pot filled with canola oil, take four cups or so, for frying adequately at 400 using a thermometer. You will also need to note some things about safety, which well go into more detail as I go through the demonstration. You need to be careful, when placing the green tomatoes into the fryer, basic knife skills as well. So, lets get ready to cook and Ill show what we need. One of the garnishes for fried green tomato is a garlic aioli or make a garlic mayonnaise. Some of the ingredients necessary for the aioli will be cayenne a pinch, three whole eggs, two yolks, one teaspoon of chopped garlic, to your taste adjustable. Then you also need salt to taste, the juice of two to three lemons to taste, and you also will need canola oil three cups, two cups of olive oil. Shall we begin?