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.