Alpharetta - Milton Edition - July 2020

DINING FEATURE Milton’s Cuisine&Cocktails Chef highlights fresh produce, Southern meals S itting in the heart of down- town Crabapple is Milton’s Cuisine & Cocktails, one of culinary school from the Art Institute of Atlanta. BY KARA MCINTYRE

He creates the menus for Milton’s— which change seasonally—and picks the produce planted in Milton’s Acre. “We’ve had guests that have asked if we have a certain vegetable or something in the garden, and we’ll say yes and go harvest something and cook it for them,” Dollar said. “It’s pretty incredible that we can do that for our guests.” Milton’s was not traditionally designed for a large to-go meal service, Dollar said. The restaurant is open for dinner only aside from Sundays—although he plans to open

the longest-standing restaurants in Milton. The restaurant opened in August 2006, four months before Milton became an incorporated city in December, said Derek Dollar, the executive chef and one of the restaurant’s managing partners. However, the farmhouse that is home to Milton’s Cuisine & Cocktails has been nestled between Mayeld Road and Birmingham Highway for about 150 years. It was once a 1930s cottage, Dollar said, and there is still a 1-acre garden on-site—aptly titled Milton’s Acre— where Dollar grows fresh produce to use in Milton’s dishes. Dollar said there is a “vast dier-

Derek Dollar has been the executive chef at Milton’s Cuisine & Cocktails since 2013. (Photos courtesy Milton’s Cuisine & Cocktails)

for lunch in the future—and did not promote takeout much before the COVID- 19 pandemic hit in March. After the restaurant closed for dine-in, Dollar implemented curbside pickup and delivery

LOCALLY GROWN A 1-acre garden sits on the Milton’s Cuisine & Cocktails property where Executive Chef Derek Dollar said he grows fresh produce to use in the restaurant. Here are a few vegetables that can be found in the garden:

“TOBE ABLE TO SATISFY PEOPLE AND START SOMETHING, MAKE ITWITH MYHANDS AND PRODUCE IT, AND THENPUT IT IN FRONTOF SOMEBODY. THAT’S DEFINITELY THE BEST PART.” DEREK DOLLAR, EXECUTIVE CHEF

ence” in using produce from a grocery store

versus using fresh produce, which he said helps make Milton’s food— featuring new Southern dishes like southern fried

Summer squash

Tomatoes

Zucchini

Radishes

services as well as a meat market. He said he was selling the frozen meats and sh wholesale just to help keep the lights on. “We’re not really known as a to-go restaurant, mainly dine-in. I mean, you’re talking 5%-10% of our sales were to-go, and now it’s much more than that,” Dollar said. “We kind of put this restaurant on its head just to survive … and we did very well, better than most.” Since then, Milton’s has resumed dine-in service with adjusted hours and health protocols and continues to oer curbside pickup, to-go service and delivery from Uber Eats and DoorDash. Dollar said the restaurant also started serving brunch again from 11 a.m.-3 p.m. on Sundays beginning in early June. “To be able to satisfy people and start something, make it with my hands and produce it, and then put it in front of somebody. That’s denitely the best part,” Dollar said. “I just enjoy what I do.”

Corn

Beets

Green Beans

Okra

chicken breast, prime bacon meatloaf and sesame crusted mountain trout— stand out from other restaurants. He said he grows produce in Milton’s Acre that manage well in Georgia’s climate, such as summer squash, zuc- chini, tomatoes, radishes and okra. “When you get a zucchini, for example, right out of the garden from that day … it’s got that warmth still, and when you eat it while it’s still warm, it’s got this tremendous a- vor,” Dollar said. “If you break open a zucchini from the garden, it literally will drip water. It has so many nutri- ents, so much water content and you lose a lot of that over time like from the produce at Kroger.” While Dollar did not join the Milton’s team until several years after it opened, he said he has always worked in the restaurant industry. He started busing tables at 15 years old, eventually switching to work in the kitchen and going on to complete

The Blackened Salmon ($25) is served on pimento cheese grits, garlic spinach and citrus-basil beurre blanc.

The Kentuckyaki Grilled Pork Tenderloin ($28) is served with creamed corn rice grits and fried green Brussels sprouts.

Milton’s Cuisine &Cocktails 800 Mayeld Road, Milton 770-817-0161

www.miltonscuisine.com Hours: Wed.-Sat. 5-9 p.m., Sun. 11 a.m.-9 p.m., closed Mon.-Tue.

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