{"id":1084,"date":"2011-11-16T23:01:48","date_gmt":"2011-11-16T23:01:48","guid":{"rendered":"http:\/\/dine-online.co.uk\/foodie\/?p=1084"},"modified":"2011-11-16T23:01:48","modified_gmt":"2011-11-16T23:01:48","slug":"ashbell-mcelveen-serves-up-a-thanksgiving-supper-on-24th-november-at-west-london-restaurant-brasa","status":"publish","type":"post","link":"https:\/\/dine-online.co.uk\/foodie\/ashbell-mcelveen-serves-up-a-thanksgiving-supper-on-24th-november-at-west-london-restaurant-brasa\/","title":{"rendered":"Ashbell McElveen Serves Up A Thanksgiving Supper on 24th November at West London restaurant Brasa."},"content":{"rendered":"

ENJOY A BRIMFUL OF ASHBELL THIS THANKSGIVING<\/strong><\/p>\n

US chef Ashbell McElveen is holding a one-off Thanksgiving Supper on Thursday 24th November, in partnership with popular West London restaurant Brasa.<\/p>\n

The renowned South Carolina-born grill master, who currently runs Soulful Sundays – a Sunday residency at the same restaurant – has devised a special menu for the Thanksgiving feast, which includes his own special take on the traditional turkey offering.<\/strong><\/p>\n

Ashbell\u2019s Bourbon Grilled Turkey Steak has won him widespread praise in both the UK and across the US. British turkey thighs are marinated in Jack Daniels bourbon, dark brown sugar, Kashmiri sea salt and spices, before being grilled to perfection over apple wood chips on a specialist Asador grill. It\u2019s then served with corn pudding and dried fruit compote. The key to the dish lies with Ashbell\u2019s unique skill of using smoke as an ingredient during the cooking process, which adds an unmistakeable depth of flavour.<\/p>\n

Available for one evening only, Ashbell\u2019s Thanksgiving Supper will be served between 6-10pm. Alongside the Bourbon Grilled Turkey Steak the menu will feature dishes true to his trademark style of globally influenced, southern soul food, reflecting his passion for big, bold flavours and locally sourced, seasonal ingredients.<\/strong><\/p>\n

Guests can choose between dishes like New Orleans Style BBQ Jumbo Prawns, Pan Saut\u00e9ed House Smoked Foie Gras served over Seville Orange Flavoured Risotto and Warm Crab Gratin Dauphines. Those with a sweet tooth can try Ashbell\u2019s Traditional Pumpkin Pie with Clotted Cream, Sweet Potato Pone w Grand Mariner Cream & Fresh Berries and Warm Apple Cobbler with Vanilla Bean Ice Cream.<\/p>\n

Ashbell\u2019s reputation speaks for itself. Growing up in South Carolina, he went on travel the world twice over, soaking up different cultures and experiencing a huge range of cuisines – all of which resonate throughout his cooking today. In the US Ashbell presented flagship WNBC programme the Weekend Today Show as well as having his own range of nationally distributed food products. In London, Ashbell made his mark opening Harlem @ Saint in Covent Garden, Ashbells caf\u00e9 at the Serpentine Gallery in Hyde Park and Ashbells in Notting Hill \u2013 all of which won him praise from the Capital\u2019s critics.<\/strong><\/p>\n

Ashbell\u2019s preference for cooking over coals and his ability to harness smoke as an ingredient fits the venue perfectly, with Brasa literally meaning \u2018live coal\u2019. The kitchen is decked out with an impressive Asador Grill, imported especially from the Basque Mountains area of Spain. With 80 covers and private dining for up to 25, Brasa is the ideal place for Ashbell\u2019s Thanksgiving Supper. Guests can relax, eat and drink Big Easy style, while Ashbell serves up pots full of soul with an infectious smile.<\/strong><\/p>\n

Brasa forms part of a Fulham\u2019s only triple aspect venue owned and run by industry stalwart Brenhan Magee. The three-story building takes pride of place on the Fulham Broadway with the restaurant occupying the first floor. The ground floor houses Broadway Bar & Grill, a substantial 300 capacity brasserie style venue, perfect for enjoying a glass of wine and a bite to eat. The project was recently completed with the opening of Broadway House, a private members club on the top floor. Broadway House offers over 5,000 square feet of luxury, providing the perfect place to relax, eat, drink and socialise with like-minded people. <\/strong><\/p>\n

Guests will also be able to enjoy the finest cocktails, created using homemade infused spirits including chilli vodka, pink grapefruit tequila and lemongrass & ginger rum. The cocktail list is extensive, with interesting twists on classic blends such as the Broadway Julep with two types of gin and quince liqueur and the rather fitting Burntdown Tennessee using homemade orange infused Jack Daniels, marmalade and old-fashioned Victorian lemonade.<\/p>\n

A varied wine list featuring wines sourced internationally is available, including the house wine priced at \u00a313.50 (Vina Pena, Castilla, Spain, red and white) through to more complex wines such as a Chardonnay, Santa Maria Vineyard, Byron Napa, USA and a Chateau La Pointe, Saint Emilion, Bordeaux.<\/p>\n

Ashbell\u2019s Thanksgiving Supper @ Brasa
\nThursday 24 November
\n6-10pm<\/strong><\/p>\n

Soulful Sundays @ Brasa
\nOpen Sunday\u2019s from October 2011.
\nBrunch, 11am – 4pm
\nSupper, 6pm – 10pm<\/em><\/p>\n

Brasa
\n474 – 476 Fulham Broadway
\nLondon
\nSW6 1BY
\nTel: 020 7610 3137 <\/strong><\/p>\n

Web: www.brasalondon.com<\/a>
\nTwitter: www.twitter.com\/Brasa_London<\/a>
\nOpening Hours: Tues\u2013Weds, 5.30pm – 12am
\n Thurs \u2013 Sun, 12pm \u2013 12am<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

ENJOY A BRIMFUL OF ASHBELL THIS THANKSGIVING US chef Ashbell McElveen is holding a one-off Thanksgiving Supper on Thursday 24th November, in partnership with popular West London restaurant Brasa. The renowned South Carolina-born grill master, who currently runs Soulful Sundays – a Sunday residency at the same restaurant – has devised a special menu for read more …<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/1084"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=1084"}],"version-history":[{"count":2,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/1084\/revisions"}],"predecessor-version":[{"id":1086,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/1084\/revisions\/1086"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=1084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=1084"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=1084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}