Sunday, December 29, 2013

29 December 2013








It's my last post of 2013, and there is so much to talk about. The Christmas holiday was filled with the good, the bad and the ugly. For the most part, it was very good, but Jeff and I had the crud for most of this week. I am still recovering, but I should be a lot better just in time to go to work tomorrow. We closed Grant Design Collaborative for the week, so it's been a nice break. We've had something scheduled for every night, but I managed to squeeze in a few naps along the way. My wonderful family came down last weekend, and we celebrated Christmas with our annual Grant Holiday Hoedown. We laughed, did karaoke, cooked and ate ourselves through a great weekend. It was truly special, crud and all.

We had a wonderful time celebrating Christmas Eve with Jeff's family in Jasper. On Christmas day, Jeff and I spent most of the day home alone, and it was glorious. The day began with homemade buttermilk pancakes and bacon. After opening gifts, we settled in for an actual Home Alone marathon, one and two. It was great. mindless fun, and the only thing that got us out of our pajamas was an after dinner invitation to our dear neighbors and friends, Pat and Nugget Gold. We joined Pat, Nugget and their beautiful daughter, Megan, for a night cap. Michael was still working at Disney, but we visited with him via text messages. There's no greater gift than great neighbors and dear friends, so our celebration was complete.

Tonight's Sunday Supper included some special people as well. After a year of discussion, we finally had our friends Mark and Peggy Moore over for dinner. We were also honored to have their out of town visitors join us from San Antonio, Texas: Allen Fuller, Gary Robison and Sissie and Mickey Hengos. The company was divine, and the supper delivered as well. I decided to cook a rack of lamb, duchess potatoes and Peggy's favorite, brussel sprouts. I also made some garlic and rosemary cream biscuits on the side. For dessert, I baked individual orange and olive oil cakes with orange scented whipped cream. Mark supplied some delicious local wine from Frogtown Cellars, and a good time was had by all.

In addition to New Years day, next week holds a lot of adventure as well. On Thursday, January 2, I will be sworn in as the newest Canton City Councilman for Ward 2. While 2013 was filled with many surprises, I have no doubt 2014 will be a banner year. I look forward to every experience, and I feel truly blessed by the special moments and memorable meals over the past year. Wishing you all a recipe for success in the new year!

Cheers!

The Menu:

- Roasted Georgia Rack of Lamb Persillade

- Duchess Potatoes

- Brussel Sprouts with Local Smoke Bacon

- Rosemary and Garlic Cream Biscuits

- Orange and Olive Oil Cake with Orange Scented Whipped Cream

The Recipe – Rack of Lamb Persillade

Ingredients:

- 3 small racks of lamb, french style
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups loosely packed fresh parsley leaves
- 1 tablespoon chopped garlic cloves (3 cloves)
- 1 cup fresh white bread crumbs
- 2 teaspoons grated lemon zest (2 lemons)
- 4 tablespoons (1/2 stick) unsalted butter, melted


Directions:

Preheat the oven to 450 degrees F.

Place the racks in a roasting pan, fat side up. Rub the tops with olive oil and sprinkle with the salt and pepper. Roast the lamb for 10 minutes.

Meanwhile, place the parsley and garlic in the bowl of a food processor fitted with the steel blade and process until they're both finely minced. Add the bread crumbs and lemon zest and process for a second until combined.

Take the lamb out of the oven and quickly press the parsley mixture on top of the meat. Drizzle with the melted butter and return immediately to the oven and roast for another 15 minutes.

Take the lamb out of the oven and cover with aluminum foil. Allow it to rest for 15 minutes, cut in double chops, and serve.








Monday, December 9, 2013

08 December 2013



We had a wonderful weekend with some very dear friends. On Friday, our friend, Leslie Westbrook, flew in from her beautiful home on the Chesapeake in Easton, Maryland to spend the weekend with us. Due to some serendipitous events, we wound up having access to a modern mountain home in Blue Ridge for the weekend. The house was very unique, and it was located in a very picturesque setting along the Toccoa River. In addition to Leslie, our friends Cory Wilson and John Clark joined us on Friday night, and Jennifer Dunn and Carmen Slaughter visited us on Saturday night after winding their way there on the North Georgia Art Ramble. We had a great time in the mountains, and I cooked chili and bacon jalapeno cornbread for dinner on Saturday night. We told stories, laughed, watched some classic Christmas specials, played Scrabble and relaxed. The weather was rainy, but it gave us a perfect excuse to stay inside and enjoy the good company and fellowship.

We arrived back at One Britt on Sunday around noon, so we had some time to make a few local stops on the North Georgia Art Ramble. We visited the studios of Elly Hobgood, Laura and Frank Ellis, and Phoebe Maze. We also stopped by the holiday shop at the Cherokee Arts Center. Jeff Brown and I bought a few things, and Leslie really racked up! She was very impressed with the quality of the work in our community, and we are going to have to ship a load of art to Maryland! While we were out, we also took Miss Leslie by the Cherokee Market to meet Lisa Meyer and sample some of Momma Kay's home cooking. Of course, Leslie was very impressed with the charm and quality of produce at the market, and she agreed it would be a terrible loss to loose this historic building and worthy local business to a gas station and convenience store.

After rambling into the dark, we finally returned home to catch up, relax and prepare Sunday Supper. Jeff, Leslie and Jazpur joined me in the kitchen while I prepared a Southern Chicken Stew with Herb Biscuits. The base of the recipe came from Ina Garten, aka the Barefoot Contessa. Her recipes are a great place to start, and I added a few personal touches along the way. The dish turned out beautifully, and it really warmed the soul on a rainy night in Georgia. Of course, catching up with our dear friend was the icing on the cake.

The coming week will be another busy one at work, and I begin my orientation for City Council as well. On Wednesday night, my team and I will enjoy our annual holiday celebration dinner at Seed Kitchen in Marietta. I look forward to a great meal and spending time with the greatest team in design: Matt DeFrain, Elizabeth Seidle and Kurt Seidle.

Here's hoping your holidays and weekends are also filled with great friends, good food, love and laughter.

The Menu:

- Southern Chicken Stew with Herb Biscuits

The Recipe:

(Adapted from Ina Garten)

Ingredients:

3 whole chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 cup chopped celery
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small pearl onions
1/2 cup minced fresh parsley

For the biscuits – Or use your own favorite biscuit recipe and add herbs of your choice:

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley or herbs such as sage, thyme or rosemary
1 egg mixed with 1 tablespoon water, for egg wash

Directions:

Preheat the oven to 375 degrees.

Place the chicken breasts on a sheet pan, and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, celery, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper, and bake for 15 minutes.

While the stew is baking, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter or clean aluminum can.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

Sunday, November 17, 2013

17 November 2013





After a long, but successful campaign, it is so nice to get back into the kitchen! Today is rainy and foggy, and the multicolored Fall leaves outside the kitchen window create the perfect atmosphere for comfort food. As most of you know, I won my election for Canton City Council in Ward 2 with nearly 65% of the vote. While the drudgery of campaigning is not my favorite thing, I look forward to the challenging and meaningful work ahead, and I have a strong appetite for helping move my small town forward. The other two seats are in a runoff, so I am thankful to be done – for now. I officially begin serving the citizens of Canton on January 2, so stay tuned. I could not have achieved this milestone with the love and support of my campaign committee, friends, family, coworkers, neighbors and a lot of new supporters from across the city. Thank you all for believing in me, and I promise to work hard to exceed your expectations.

Just as one "campaign" is complete, it appears another one is now underway. This time it is a movement to help save one of my favorite local purveyors of farm fresh produce and local suppliers of meat, cheese and a variety of sustainable ingredients. Cherokee Market Farm Fresh Produce is located on Highway 20 at the corner of Union Hill Road. The owner, Lisa Meyer, has worked diligently over the past few years to bring farm to table produce and fresh foods to our community. Her market is located in the historic Bell's Store, one of the Buffington Community's greatest historic assets. Recently, a developer from Macon has expressed interest in buying the property to develop a Flash Foods convenience store and gas station. It would be tragic to replace a local and sustainable produce business with a haven of processed foods, beer, cigarettes, gas and video poker machines! The community seems to be rallying around Lisa and Cherokee Market, but we need all the help we can get. An online petition was created just a week or so ago, and it already has over 700 signatures! Click here to sign the online petition. In addition to the historic building, Cherokee Market is also home to one of the best BBQ food trucks in the South, Scott Boys BBQ, so a lot is at stake in this battle. If you live in the area, please join the movement to preserve our history and save our most accessible sustainable food provider.

Needless to say, I have been very busy trying to catch up at the office and fighting irresponsible growth, so it was nice to slow down this weekend. I spent most of Saturday catching up on my favorite PBS cooking shows. It had been months since I've had a chance to watch them, so it was a true gift in the form of downtime. I am beginning to plan my favorite meal of the year, Thanksgiving, and it was nice to get some new ideas. With the rainy weather today, I decided to cook a steaming pot of old fashioned beef stew. Earlier today, we went to Cherokee Market to have lunch at Scott Boys BBQ and to buy all of the produce. I was delighted to find some baby Vidalia onion bulbs and heirloom multicolor carrots for the stew. along with some of their fresh jalapeƱo cheddar bread to serve on the side. To go with the hearty stew, I made some delicious cream cheese mashed potatoes on the side, and it was a great combination. For dessert, I made one of the Pioneer Woman's recipes from her show on Saturday: individual cherry almond crisps.

All in all, it was a much welcomed and needed return of Sunday Supper.

The Menu:

- Old Fashioned Hearty Beef Stew

- Cream Cheese and Chive Mashed Potatoes

- Cherry Almond Crisps ala Mode


Monday, October 28, 2013

27 October 2013







Last night's Sunday Supper was very special. Back in May, I auctioned off a Bill's Sunday Supper for four at the Cherokee County Historical Society's Derby Day at the Rock Barn. The annual event and silent auction is the biggest fundraiser of the year for the Historical Society, and I was thrilled my Sunday Supper received the highest bid of the auction. Luckily, our friend, Richard Ryan of Charleston, won the bid and invited three other dear friends: Rick and Elaine Roberts and Nancy Snell. I spent all day in the kitchen, and it was a very nice distraction from the campaign.

Most of last week was spent planning the menu, and I wanted it to be memorable. I planned four courses to celebrate a "Summer into Fall" theme. The first course consisted of a crostini with local goat cheese and mulled muscadines. It set the perfect tone for the meal, and I followed with a pork belly and citrus salad. It was the first time I've cooked pork belly, and it won't be the last. The main course consisted of red wine braised grass fed short ribs over creamy polenta. The Honorable Rick Roberts said they were the best short ribs he's evert tasted, and he has a very discriminating palate! For dessert, I baked a molten chocolate cake with raspberries and whipped cream. Jeff worked with the sommelier at Harry's Farmers Market to pair a wine with each course, and he did a great job. Cory came over and helped serve our guests, and we enjoyed the meal behind the scenes in the kitchen. We felt very downstairs ala Downton Abbey!

Everyone enjoyed the meal and the evening, and it was gratifying to cook for great friends and a great cause. The Historical Society does great work, and the evening was only missing one thing: Judson Roberts. Judson is a great patron of the Historical Society, and he had planned to join us for Sunday Supper. Unfortunately, he is back in the hospital as his fight against lymphoma continues. We missed you Judson and look forward to treating you to a Sunday Supper of shrimp and grits in the very near future!

Election day is next Tuesday, November 5, so I hope to get back to a regular Sunday Supper very soon. Until then, vote for good people and great food.

Cheers!

The Menu:

- Crostini of Local Goat Cheese and Mulled Muscadines

- Heritage Pork Belly and Citrus Salad

- Georgia Grass Fed Short Ribs Braised in Red Wine
  Over Creamy Polenta

- Molten Chocolate Cake with Raspberries and Whipped Cream

Sunday, September 29, 2013

29 September 2013



It has been another fun and busy weekend in Canton. The Service League of Cherokee County held their 29th Riverfest Arts and Crafts Festival in Boling Park. This annual fundraiser generates a tremendous amount of proceeds to assist children in need in Cherokee County. These 90 young women do an amazing job with this event, and I am always in awe of how well they organize and choreographed this event, and all without complaining at any time. I was honored to be asked by them to serve as a judge for the artists and craftsmen this year, so I spent Saturday morning reviewing all 130 exhibitors. I was impressed by the variety of arts and crafts from across the Southeast. I had a great time, and I was pleased to provide a very small amount of assistance in their great cause.

One of the most exciting things about Riverfest was the debut of their newest cookbook, "Gatherings & Traditions." I have all of their other cookbooks to date, and they feature delicious and easy to follow recipes from the League members. So I had no choice but to select a recipe for tonight's Sunday Supper! I was immediately drawn to my friend Wanda Roach's recipe for Beef Stroganoff on page 63. Wanda's reputation for great food is known far and wide, and her recipe did not disappoint. I look forward to trying many other recipes in this book, especially over the holidays when my friends and family gather in celebration and fellowship. There are no substitutions for a wonderful family and welcoming community, and I have found both in Canton.

For dessert, we indulged in more bounty from Riverfest – rum cakes from Rumtastic. I live for these delicious baked goods at Riverfest and Canton Festival of the Arts. If you have not tried one, you don't know what you're missing.

My campaign also participated in another great cause this weekend, the Angel Walk at Soleil Laurel Canyon. We have joined our friends in Soleil for this event the past three years, and the proceeds benefit the Angel House for young ladies in the community. Unfortunately, I was double booked with Riverfest, but Jeff, Cory and John represented Grant for Canton with style and grace. The event raised over $4,000, so congratulations to the residents of Soleil for another fine showing. I look forward to climbing the hill with you next year.

A pleasing supper of comfort food is exactly what I needed to prepare me for the hectic week ahead. We have some amazing new projects and clients at Grant Design Collaborative, and I have a campaign or city related event every night this week. The election can't be over soon enough, but I am enjoying the thoughtful and meaningful conversations I am having with Canton's fine citizens. They enjoy being heard, and I cherish the opportunities to listen.

Grant for Canton!

The Menu:

- Wanda Roach's Beef Stroganoff from "Gatherings & Traditions"

- Rumtastic Rum Cakes with Rum Infused Whipped Cream

Sunday, September 22, 2013

22 September 2013





Today is the first day of Fall, and it was spectacular. After a nice slow and rainy Saturday, the sky was perfectly blue and the temperature was seasonal. We spent most of the day delivering more campaign signs all around Canton. I have been overwhelmed with the outpouring of support, and I look forward to election day!

After delivering and installing more signs, we ventured out to Cherokee Market for some fresh produce for tonight's Sunday Supper. I celebrated the end of Summer and the beginning of Fall with a big pot of vegetable soup. I found everything I needed at Lisa's great store: lima beans, corn, ham hock, potatoes, green beans, tomatoes, okra, carrots and celery. I also bought some great hoop cheese there for my jalapeno and cheddar corn muffins. Of course, we had to have some of Scott Boys' delicious BBQ while we were there. Like Lisa at Cherokee Market, Russ and Ann Scott are wonderful and kind people. Ann was even wearing my Grant for Canton t-shirt again today. She makes me look good!

After a couple weekends of hectic campaigning, it was nice to get back in the kitchen for a while. I hope your Fall start was equally enjoyable.

The Menu:

- Georgia Local Vegetable Soup

- Jalapeno and Hoop Cheese Corm Muffins

- Toasted Lemon Cream Cake with Vanilla Bean Gelato

Monday, September 2, 2013

01 September 2013






It has been a great Labor Day weekend. It was nice to have three days off before the campaigning kicks into high gear. In addition to the run for Canton City Council, we are very busy at Grant Design Collaborative with existing, new and potential client projects. It is a very exciting time for me, and I look forward to the great work and challenges ahead.

The weekend began with a very nice meal on the Marietta Square. It was bustling with activity as all of the restaurants were packed, and they were setting up for the arts festival. It is nice to see a downtown area thriving, and I look forward to the day Canton sees the same level of interest.

On Saturday, we took a quick drive up to Dahlonega to drop off some Oklahoma Sooners chairs to our friend, Chauna Utterback. She is a huge fan, and we found some chairs that had been shipped to the Walmart in Canton by mistake. While there, we visited three vineyards and tasting rooms: Cavendar Creek, The Cottage and our longtime favorite, Frogtown Cellars. The Cottage is the latest addition, and it has a magnificent view. They have just opened, so check it out the next time you are in the area.

Sunday's weather was fickle at best, but the rain cleared out in time for the rescheduled Fourth of July events that got rained out. The American Legion sponsored a parade downtown. When I first moved to Canton, 17 years ago, I was happy to see a small town that still had parades! They lend so much to the charm and character of our city. The highlight event, however, was the fireworks show sponsored by Canton Tourism! They kept their word and produced a wonderful display. I have to say, it was the best show yet! I appreciate all of the work and support Canton Tourism offers to our community.

While waiting on the fireworks show at dusk, I prepared Sunday Supper. I began with what may be the last caprese salad of the season. I used heirloom tomatoes, basil from the garden, fresh mozzarella and red sea salt. It tasted like the waning days of summer! For the main course, I made a Chicago style deep dish pizza. I follow a classic Chicago style recipe, but I bake mine in a large cast iron skillet. It works every time, and the iron skillet produces a perfect, crispy crust. I topped the pizza with some delicious heirloom sausage from Mountain Valley Farm in Ellijay. We enjoyed dinner on the Side Porch at One Britt with some nice wine from Frogtown Cellars.

After dinner, we walked down the street to catch the fireworks show at the Canton Library. All in all, it was a great weekend. Now let's make some sparks fly as I begin my campaign – Grant for Canton!

I hope you all had a nice three day weekend as well. Thanks to all the men and women that work hard on a daily basis to keep our city, county, state and country moving in the right direction.

The Menu:

- Caprese Salad with Kalamata Tomatoes, Basil, Fresh Mozzarella,
  Aged Balsamic Vinegar and Crunchy Red Sea Salt

- Chicago Deep Iron Skillet Pizza with Mountain Valley Farm
  Heritage Sausage


Sunday, August 25, 2013

25 August 2013





It has been a beautiful late summer weekend in Canton. Luckily, it did not rain, and it was not too hot. After a very busy week, we had a few friends over for happy hour after work on Friday. The weather was perfect for the Side Porch, and we spent a lot of time there the past few days.

Yesterday, Jeff and I spent most of the day working in the yard. We were awarded the Yard of the Month by the City of Canton, so we had to step it up. After a long day of yard work, we rode over to Roswell with our friends, Cory and John. We enjoyed a nice glass of wine at Vin 25. Coop is doing a great job with this new hot spot, and the patio was packed. Afterward, we had a nice meal at VG Bistro, followed by an impromptu tribute to Linda Ronstadt on the Side Porch. We heard Friday night that she has been diagnosed with Parkinson's disease, and it has left her unable to record. I have loved her voice and music for many years, and it was sad to hear this news.

We had planned to visit Gibbs Gardens today, but we decided to take advantage of the great weather and enjoy the pool for one last time this summer. It was a bit chilly, but it was nice to float around and enjoy the beautiful weather and blue skies. I had an appointment in West Midtown last week, so I took advantage of the situation to stop by Star Provisions. I picked up several packages of imported spaghetti from Italy. It is, by far, the best pasta I have ever had. If you're ever in Star Provisions, pick up some of the beautifully packaged Lucio Garofalo spaghetti. You will not be disappointed. I cooked some of the spaghetti for tonight's Sunday Supper, and I made a delicious tomato and basil sauce to pair with the pasta. It was very basic but so good! I paired a Kalamata Caprese salad with aged balsamic vinegar and red sea salt to go along with the spaghetti. For dessert, I picked some figs from the back yard and made an amazing tart with a cream cheese crust. I macerated the figs in cognac, lemon juice, sugar and some honey from the Brown Family Farm in Jasper. I topped it with honey whipped cream, and it was divine.

Sunday Supper was fantastic, and now we are watching the MTV Video Music Awards. I can't help but miss the early days of MTV. My friends and I were at Berry College when MTV first debuted. We gathered in the dorm lounge to watch the first broadcast with Martha Quinn. So much has changed, and miss the innocence, music, and artistry of those days.

For now, I am well fed and grateful for good friends, great food and a wonderful community to call home. I think I'm gonna love you for a long. long time.

The Menu:

- Spaghetti with Tomato and Basil Sauce

- Kalamata Caprese Salad

- One Britt Fig and Brown Farm Honey Tart with Cream Cheese Crust

Sunday, August 11, 2013

11 August 2013








After a few very busy weekends, it was nice to get back in the kitchen today. This weekend was busy also, but I was determined to make Sunday Supper happen. The weekend began with a going away party for our friend, Meghan Griffin, who had worked at the Cherokee County Historical Society for seven years. Lucky for all of us in Canton, Meghan is not going far since she is now our new Director for the Canton Main Street Program. We are all very excited, and I am ecstatic that this talented and hard working young lady is staying in Canton! After her party at the Painted Pig Tavern, a few of our friends joined us at one of our favorite places, Taqueria Oaxacana 2 on Marietta Highway. I truly believe they have some of the best, and most authentic, food in town. The amazing food was only made better by the company of dear friends; including Pat Gold, Jennifer Dunn, Carmen Tanner Slaughter, Cory Wilson, John Clark, TJ Cochran, and Dyanna and Ethan Diggs.

Saturday began with a customary trip to the Canton Farmers Market, where we enjoyed a cooking demonstration by Sandy McGrew. Sandy prepared a fresh pasta salad with produce purchased at the market. It was very tasty, and her demo was extremely entertaining. After the market, we came home to One Britt to enjoy the pool for a few hours before being disrupted by yet another thunder storm. Unfortunately, the weather also cancelled the outdoor movie in Brown Park. With umbrellas in hand, we proceeded to  a very packed Goin' Coastal for dinner and had dinner at the bar. As always, the food and service were great, and we enjoyed Tina Kell's butter pecan cheesecake for dessert. We finished dinner just in time to attend the Nathan Ware CD Release Concert at the Cherokee Arts Center. The show was great, and it ended on a very sweet note: an onstage proposal to his girlfriend, Alana Jacobs. She accepted, and the crowd gave a standing ovation. Congratulations to Nathan and Alana! After the concert, we passed through Main Street on our way home, and every parking space was filled. It is so nice to see so much activity in downtown Canton!

Sunday began with another wonderful breakfast at Keithsburg Cafe. After breakfast, I went into the office for awhile to catch up on some work while Jeff went over to Boling Park to run six miles. He is training for a half marathon in November! After work, I went to Publix and Cherokee Market to gather supplies for tonight's Sunday Supper. While at Cherokee Market, we enjoyed the always amazing BBQ from Scott Boys! Russ Scott has a way with pork, and I can't get enough of his food. For tonight's Sunday Supper, I wanted to cook something different. I have been craving Indian food, and since there are no restaurants anywhere around Canton, I decided to cook it myself. I spent most of the afternoon preparing an authentic Indian curry with chicken. I served it with coconut rice and a side of dry fried Indian spiced okra. The okra was tedious but amazing! I also made some homemade hummus for an appetizer and served it with toasted flat bread, radishes and cucumber. I also picked the first ripe figs from my tree today, so I made an upside down fig cake for dessert. Everything was delicious, and it was nice to enjoy yet another Sunday Supper on the Side Porch at One Britt.

The Menu:

- Indian Curry with Chicken and Coconut Rice

- Fresh Hummus with Local Cucumbers and Radishes

- Dry Fried Indian Spiced Okra Sticks

- Upside Down Fig Cake with Honey Whip Cream

The Recipe – Dry Fried Indian Spiced Okra Sticks

Ingredients:

- 1 1/4 teaspoons garam masala
- Vegetable oil, for frying
- 1 pound young okra—halved lengthwise and cut into long, thin strips
- Kosher salt
- Lemon juice

Preparation:

Wash the okra and air dry thoroughly. When dry, cut into long, thin matchsticks.

 In a large, deep skillet, heat 1 inch of vegetable oil to 350°. Working in batches, fry the okra strips, stirring a few times, until golden and crisp, about 4 minutes per batch. Using a slotted spoon, transfer the fried okra to a large paper towel–lined plate to drain. 

Sprinkle with garam masala and kosher salt. 

Toss with a squeeze of lemon juice and serve immediately.







Monday, July 22, 2013

21 July 2013





We had an awesome trip to Panama City, Panama last week. It was my first time in Central America, and the city was fascinating. It seems that every square foot is under construction, and their economy is booming. We spent the first two days in the old town, Casco Viejo, at Las Clementinas. It was an extremely charming small, six room boutique hotel, and the atmosphere and service were impeccable. They also have the highest rated restaurant in Panama City, and the food is divine. They are literally restoring the district brick by brick, and it is great to see all of the activity. I can't wait to return in a few years to see their progress. We also visited the Panama Canal and watched a ship pass through the locks. It is such an engineering marvel, and the history is fascinating. They are in the process of adding a new, larger canal on the other side, so business is good there. We moved over to the new Trump Ocean Club and Hotel for the last four nights, compliments of our dear friend, Leslie Westbrook. Although new, the Trump building was equally as fascinating with its architecture that evokes a sailboat image. All in all, we had a wonderful trip, but it was great to get home.

On Saturday, we went to the Canton Farmers Market, and I served as a judge for the Tomato Sandwich Festival. It was a lot of fun, and Roy Taylor did an excellent job with the event. His homemade sourdough and rosemary breads were also enjoyed! It was good to see so many people out to enjoy the festival and farmers market. It is small town events like these that make Canton so special. After the festival, we returned home to spend some quality time in the cement pond. We relaxed most of the afternoon, and I made a simple pasta and tomato sauce for dinner to top off a great day.

For tonight's Sunday Supper, I selected a Panamanian theme to celebrate our trip. I made Arroz con Pollo with a side of fried plantains. For the plantains, I created a dipping sauce from tangerine marmalade, garlic chili paste and apple juice. It was sweet and very spicy, but it turned out well. Our friends TJ Cochran, Cory Wilson and John Clark joined us for dinner. TJ and Cory crafted a beautiful table setting on the side porch, and the monsoon rain arrived just in time to complete the Panamanian rain forrest setting. I served a slightly chilled Spanish Tempranilo wine with dinner, and we had a wonderful time. While I enjoy traveling, there is truly no place like home.

The Menu:

- Arroz con Pollo

- Tostones: Fried Plantains with Tangerine Chili Dipping Sauce

The Recipe – Arroz con Pollo

Ingredients:

1 tablespoon olive oil
1 chicken cut into pieces or four thighs and four drumsticks
2 teaspoons salt
1 pinch saffron (optional)
1/2 teaspoon fresh-ground black pepper
2 ounces smoked ham, cut into 1/4-inch dice, or two slices thick smoked bacon
1 small onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 3/4 cups canned tomatoes, drained and chopped
1 tablespoon tomato paste
2 cups canned low-sodium chicken broth or homemade stock
1 small jar of capers, rinsed
1 cup rice, long-grain
2 tablespoons chopped fresh parsley

Directions:

In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper.
Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.

Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften,
about 2 minutes. Add the bell peppers and celery and cook, stirring occasionally, until they start to soften, about 3 minutes longer.

Add the tomatoes, tomato paste, broth, capers, and the remaining 1 3/4 teaspoons salt, 1/4 teaspoon of the pepper and saffron and bring to a
simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice
are just done, 20 to 25 minutes. Sprinkle with parsley.

Serve with crusty french baguette.




Sunday, July 7, 2013

07 July 2013













It's been a very busy and rainy week here in Canton! On Tuesday night, we went to the Atlanta Symphony Hall to see Cyndi Lauper in concert. We were joined by our friends Cory Wilson, John Clark, and Josh and Vanessa Brackett. It was the 35th anniversary of her groundbreaking debut album, "She's So Unusual," and she sang every song from the album. Even though she is over 60, she still hit every note and owned the stage. I have seen her live a few times, so I knew she was a great performer. I still think she is one of the most underrated artist around, even after her recent Tony Award for the Kinky Boots score. It was nice to see that my friends agreed with my assessment!

Unfortunately, all of the local Forth of July events were rained out, so we did not get to enjoy the parade on Main Street or the Fireworks at Riverstone. Since we could not have our usual pre-parade pool party, we just went to see a movie instead. We really enjoyed "The Heat" with Sandra Bullock and Melissa Mccarthy. They are both great physical comedians, and it was fun to laugh out loud. The fireworks are being rescheduled for the Friday before Labor Day, September 1, so we can look forward to something fun that weekend, thanks to Canton Tourism.

I worked on Friday, but is was very quiet. After work, we had dinner at Tecale Grill and met some friends at Cherokee Lanes to bowl a few games. On Saturday, I made my rounds at the Canton Farmers Market and Cherokee Market Fresh Produce. I love this time of year when all of the local, farm fresh produce arrives, and tonight's Sunday Supper featured all local veggies and fruits. I saw a recipe for a Two -Step Georgia Peach Pound Cake in this month's Southern Living, so I had to try it with the peaches I bought this weekend. I served it with some Peach Schnapps Whipped Cream, and it was divine. Just make sure you have the ripest peaches possible. For the main course, I made stuffed yellow squash, crowder peas with chow chow, fried okra, fried jalapenos with buttermilk ranch dipping sauce, homemade pickles, and sour cream, cheddar cheese and jalapeno corn muffins. Everything was very tasty, and the stuffed squash works well with slightly larger ones. Even the rain subsided long enough to accommodate Sunday Supper on the Side Porch at One Britt!

So next week will be even busier with lots of travel, both business and personal. On Monday, I fly to Detroit to spend a couple of days with my textile client, CF Stinson. We will be planning the next phase of implementation for their new branding program. I fly back late Tuesday, just in time to catch up and conduct a Canton Main Street board meeting on Wednesday. On Thursday, Jeff and I are headed back out for an unexpected vacation to Panama City, Panama – thanks to our dear friend Leslie Westbrook. She and her husband had prepaid for a stay at the new Trump Ocean Club but could not make it, so they kindly offered it to us. When the universe gives you a gift, I think it is rude not to take it. So, we will be off to explore this Central America boom town, and it will be a great adventure. I look forward to touring the Panama Canal and, of course, to sampling some great food.

Travel really feeds my soul, and I just came across this wonderful quote by one of my favorite writers, Edith Wharton: "“One of the great things about travel is you find out how many good, kind people there are.” I could not agree more.

The Menu:

- Twice Baked Yellow Squash

- Fried Okra

- Fried Jumbo JalapeƱos with Buttermilk Ranch Dip

- Fresh Crowder Peas with Chow Chow

- Sour Cream, Cheddar and JalapeƱo Corn Muffins

- Georgia Peach Pound Cake with Peach Schnapps Whipped Cream


The Recipe – Twice Baked Yellow Squash

Ingredients:

6 yellow squash
1/2 lb bacon
1/4 cup chopped onion
3/4 cup fresh breadcrumbs
1 cup shredded cheddar cheese
paprika
salt and pepper

Directions:

Bake the squash whole at 350 for 20 minutes or until softened.

When cooled enough to handle, cut in half lengthwise.

Remove the pulp.

Cook the bacon until crisp.

Saute the onion in 2T bacon drippings.

Add crumbled bacon, breadcrumbs and squash pulp.

Fill the squash shells.

Top each shell with cheese.

Broil until melted, and sprinkle with paprika.



Monday, June 17, 2013

16 June 2013 – Fathers Day












Like Mother's Day, Father's Day is always bittersweet for me. While I miss my parents on a daily basis, I appreciate taking the day to remember and honor their memories. I have so many amazing memories of my dad. From his time in service to our country to his great food and gentle spirit. Looking at old photos of him, I'm also reminded that he was one handsome man and a great dresser! One of the last things he told me before passing was that he liked the shirt I was wearing. We had a unique and special bond, and it took both of us to keep up with my mother. So, here's to you dad!

Most of the weekend was spent recovering from my week in Chicago at NeoCon 2013. The show was very successful for our clients, and our hard work was appreciated by everyone. However, the very long days spent in the Merchandise Mart were exhausting for me and my colleague, Matt DeFrain. This was my actual 29th NeoCon, and they take a bigger toll with each and every year. Even with all of the work, we managed to sneak in a couple of great dinners at Nightwood and BellyQ – both chefs of these restaurants were just recognized in the current issue of Food and Wine magazine as Best New Chefs of 2013. I had read about the awards a couple of months ago and booked early! Most of the remaining time was spent in the Chicago Merchandise Mart as we prepared our clients for the world's largest commercial furnishings trade show. They estimated over 40,000 attendees visited the Mart, and we appreciate the business and positive feedback from our clients: Invision, Kinetex, CF Stinson and the Association for Contract Textiles. I am especially thankful for the support of my team: Matt DeFrain, Elizabeth Seidle and Kurt Seidle. Their stellar work makes Grant Design Collaborative look great at NeoCon and throughout the year.

On Saturday and Sunday, we tried to spend as much time as possible in the "cement pond," the Pool at One Britt. It is over 60 years old and was built by Dr. Johnson many years ago. Unfortunately, his Mid-Century Modern pool house did not survive, but we have some great photos and a newspaper clipping of the space, courtesy of the Cherokee Historical Society. After last week's tornados, we had a lot of cleaning up to do, but it was worth it to be able to float peacefully for a couple of hours. Before pool time on Sunday, we visited Cherokee Market Farm Fresh Produce on Highway 20 at Union Hill Road. Lisa Meyer purveys the freshest local produce, breads, grass fed beef and heritage pork in the area. She does a great job, and it is always fun to see what the store has to offer. While you are there, make sure you check out the Scott Boys BBQ food truck! Their BBQ is divine, and it's a great setting with a picnic table and even great jazz music!

At the market, I picked up some of my dad's favorite ingredients for tonight's Sunday Supper. I made nests of country ham with peach, mango and jalapeƱo chutney. For the sides, I roasted some brussel sprouts and baby yellow squash. Our friend Cory Wilson foraged the gardens to create a beautiful table setting on the Side Porch, and we enjoyed a relaxing meal. In the same issue of Food and Wine, they also included some of their Best New Chef All Stars from over the years. One was my friend and chef/owner of Bacchanalia in Atlanta, Anne Quatrano, and they included a recipe for her Olive Oil Cake. I had tried this recipe years ago but decided to bake it again tonight for dessert. This cake is heavenly and so simple, but you must use the best extra virgin olive oil possible. I topped the cake with some local macerated strawberries and whipped cream. This is a great cake to top with whatever local fruits that are in season, and it is good enough to also serve plain.

So cheers to all the great fathers, living and passed, that have inspired us to be thoughtful, responsible, resourceful and accepting of others. Next stop, Summer 2013!


The Menu:

- Georgia Country Ham with Coca-Cola and Bourbon
"Brown Eye" Gravy

- Georgia Peach, Mango and JalapeƱo Chutney

- Roasted Local Brussel Sprouts

- Baked Baby Yellow Squash with Parmesan Reggiano

- Anne Quatrano's Olive Oil Cake with Georgia
Strawberries and Whipped Cream


The Recipe – Anne Quatrano's Olive Oil Cake

Ingredients:

- 7 tablespoons unsalted butter, melted, plus more for greasing
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup extra-virgin olive oil
- 3 tablespoons whole milk, at room temperature
- 4 large eggs, at room temperature
- 1 cup sugar
- Finely grated zest of 2 lemons or tangerines

Preparation:

- Preheat the oven to 350°. Butter and flour a 10-inch round cake pan.

- Into a medium bowl, sift together the 1 3/4 cups of flour,
baking powder and salt.

- In another medium bowl, whisk the melted butter with the
olive oil and milk.

- In a large bowl, using a handheld mixer, beat the eggs with the sugar
and citrus zest until pale and thickened, about 3 minutes.
Alternately beat in the dry and wet ingredients, starting
and ending with the dry ingredients.

- Pour the batter into the prepared pan. Bake for about 30 minutes, until
the cake is golden brown and the side pulls away from the pan.
Transfer the cake to a rack and let cool before serving.

- Serve plain or top with seasonal fresh fruit or berries
and whipped cream.

NOTES: Anne suggests Ligurian olive oil for this lovely, light cake, because it’s more delicate and buttery than many other Italian oils. I used Luciano Extra Virgin Olive Oil from Publix, and it turned out great! Make Ahead The cake can be stored at room temperature for up to 3 days.


Sunday, June 2, 2013

02 June 2013












Another nice weekend in Canton has come and gone. Saturday was a busy day. We started the day off at the Canton Farmers Market, but there is still not a lot of produce from local farmers. It gets better every weekend. Instead, we ran over to the Cherokee Market and loaded up on fresh vegetables and fruit. The owner, Lisa, had just gotten back from the Atlanta Farmers Market, so we had an amazing selection. We came away with pink eye peas, peaches, strawberries, white cherries, silver queen corn, brussel sprouts, potato rolls and a watermelon. Most of these ingredients were used for tonight's Sunday Supper. After we got back from the market and running errands, we were actually able to enjoy the pool for the first time this year. Although is was still a bit chilly, we floated and relaxed for a couple of hours.

Today, we joined some of our friends at the Painted Pig Tavern for brunch. Their new brunch menu is really good! I had an omelette and some delicious parmesan cheese grits. Most others had their eggs benedict with pulled pork, and they really enjoyed it as well. We left the Pig right before a wicked storm hit the neighborhood. We actually had a tree fall over the power lines out front, but Georgia Power came and removed it. Our neighbor was not as lucky, and they had a tree over their house that trapped them inside. Our wonderful Canton Fire Department had to come to their aid. After the storm passed, Cory and I enjoyed a relaxing manicure and pedicure at Serenity Nails in Canton Marketplace. They always do a great job, and their staff is delightful.

Jeff met our friend, the honorable Rick Roberts, at Taco Mac while we were at Serenity Nails. Rick stopped by One Britt to observe me at work in the kitchen, but we couldn't talk him into staying for dinner. For tonight's Sunday Supper, I made Mountain Valley Farm heritage pork chops with a mango, jalapeno and bourbon chutney. I sauteed the young silver queen corn in a bit of butter and olive oil and drizzled it with white truffle oil at the end. The corn was divine! Along with the corn, I cooked some pink eye peas and a side of baby San Marzano tomatoes with fresh basil. For dessert, I made an iron skillet peach cobbler, one of my favorite.

After weeks of preparation and hard work, I leave for Chicago on Thursday to prepare for NeoCon in the Merchandise Mart. It is the world's largest trade show for the commercial furniture industry, and we have four clients in attendance. My right hand man, Matt DeFrain, will also be there to help prep the three showrooms we designed. It is always a great week, but it's a lot of work. My feet are aching at the mere thought of it. So, no Sunday Supper post next week, but I do look forward to some great Chicago meals!

Until next time, eat well and be happy!

The Menu:

- Georgia Heritage Pork Chops with Mango, Jalapeno and Bourbon Chutney

- Baby Silver Queen Corn with White Truffle Oil

- Pink Eye Peas

- San Marzano and Basil Salad

- Potato Rolls

- Georgia Peach Cobbler


The Recipe – Peach Cobbler

Ingredients:

4 cups peeled sliced ripe peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self rising flour
1 1/2 cups milk

Directions:

Preheat oven to 350°.

Combine peaches, 1 cup of the sugar and water in a saucepan and mix well.

Bring to a boil, then reduce heat and simmer for around 10 minutes.

Remove from heat.

Place butter in a deep baking dish or iron skillet and put in the oven to melt.

Mix remaining cup of sugar, flour and milk slowly to prevent clumping.

Pour mixture over melted butter, but DO NOT STIR!

Spoon fruit over top, gently pouring in syrup.

Batter will rise to the top during baking.

Bake for 30 to 45 minutes.

Serve warm with vanilla ice cream.