Sunday, June 4, 2017
04 June 2017
Summer has arrived and not a minute too soon. We kicked it off in style in Canton at First Friday with a theme of "Summer Nights." In addition to the typical music, great food and classic cars, I had the honor and privilege to publicly launch the city's new brand and website. We have been working on this program for over ten months, and it includes a new logo, messaging and website. The logo was created by id8 from Marietta after a lot of public input from our citizens. They did a wonderful job and captured the unique spirit and natural beauty of Canton. The new logo features bold typography with an interweaving river graphic to represent the Etowah and connectivity of our vibrant city. The identity is fresh, fun, friendly and slightly unexpected – just like Canton. The First Friday crowd was treated to some new brand swag, and everyone has been very positive and excited about the new brand, and I couldn't be happier about the energy and direction we are headed as a city.
We were in Puerto Rico last weekend, so we missed the opening of the 2017 Canton Farmers Market. However, we visited bright and early this week and came away with some amazing everything bagels, farm eggs, golden beats and beautiful onion blossoms from Whim-Wham Art Farm. I also picked up some Georgia peaches, barbecue sauce and other fresh goodies. The Market features over 50 farmers and purveyors this year, and I look forward to more fresh produce and delicious local products.
This morning began with Parmesan scrambled farm eggs on Whim Wham bagels, and off to the grocery I went to gather the other ingredients for tonight's Sunday Supper. In San Juan, we enjoyed an incredible four-course menu at Marmalade, the top rated restaurant in old town. We had dined here before and couldn't wait to return. For my first course there, I had a fabulous golden beet and radish carpaccio with hearts of palm, goat cheese, grapefruit, almonds and avocado. The salad had a refreshing citrus vinaigrette, and the flavors were explosive. I have been thinking about that dish since we got home, so I decided to attempt to recreate it with the Whim-Wham beets. I wrote down the main ingredients at Marmalade, and I followed them pretty closely. I whipped some chévre goat cheese with local honey and made an almond grapefruit dressing. I used all of the other ingredients on the list but topped the carpaccio with the onion blossoms, and the salad was delicious. It was a taste of early Summer and colorfully photogenic as well. For the main course, I prepared a mojo marinated pork tenderloin with peach and habanero salsa, and I served it with an apricot and toasted pecan basmati rice. I found some jumbo fresh asparagus and steamed it and topped in lemon and brown butter. For dessert, I made a simple Strawberry Dream parfait with organic strawberries and organic whipped cream. It was a fun day in the kitchen with lots of opportunity to practice my knife and presentation skills.
After a very busy week ahead, I travel to Chicago next Sunday for my 33rd NeoCon, the world's largest trade show for the built environment. I always enjoy seeing so many friends, colleagues and interesting new furniture, textiles and other materials. In addition, I am sure I will partake in some of the Windy City's fine restaurants, but I will be filled with anticipation for the upcoming home grown tomatoes, more Georgia peaches and, my favorite, fresh cut okra from the Canton Farmers Market.
- Golden Beet and Radish Carpaccio with Honey-Whipped
Chevre, Grapefruit, Avocado, and Onion Blossoms with
Almond Citrus Vinaigrette
- Adobo Marinated Pork Tenderloin with Georgia Peach
and Habanero Salsa
- Organic Basmati Rice with Dried Apricots and Georgia Pecans
- Strawberry Dream Parfait
The Recipe – - Adobo Marinated Pork Tenderloin with Georgia Peach and Habanero Salsa
1/2 cup plus 2 Tbs. olive oil
1/2 cup fresh lime juice
1/2 cup sorghum syrup or honey
1/4 cup bourbon (optional)
6 chipotle chiles in adobo, chopped
2 habanero chiles, finely chopped
2 Tbs. minced garlic
2 medium pork tenderloins
1 lb. ripe peaches, diced
1/2 small red onion, thinly sliced
2 Tbs. chopped cilantro
1 Tbs. apple cider vinegar
Kosher salt and ground black pepper
Flaky sea salt
In a glass baking dish or jumbo zip lock bag, combine the olive oil, 1/4 cup of the lime juice, sorghum syrup, bourbon, chipotles, all but 1/2 tsp. of the habaneros, and garlic. Add the tenderloins and coat well. Cover and marinate in the refrigerator, turning occasionally, for at least 4 hours or overnight.
Preheat oven to 350. Bring the pork to room temperature before cooking. Heat 2 Tbs, oil in heavy or iron skillet on med-high until shimmering. Remove tenderloins from marinade and dry with paper towels, removing any solids. Sear the pork on all sides until browned, about 5 minutes. Transfer the pork to the preheated oven, and cook until slightly pink (around 30 minutes).
Transfer tenderloins to a cutting board, and tent with foil for 15 minutes.
Combine the peaches, onion, cilantro, remaining 2 Tbs. lime juice, vinegar, and 1/2 tsp. habanero chile to a medium bowl. Toss with 1/4 tsp. salt, and a little black pepper.
Cut the pork into 3/8 inch slices and fan on a serving platter. Sprinkle with sea salt, then spoon the peach salsa over the pork.