06 July 2014

Yes, I know! It has been several weeks since my last post, but the last six weeks have been hectic – to say the least. I have been traveling for work, and Summer shows no signs of slowing down. June began with a very busy and successful NeoCon in Chicago, the world's largest trade show for commercial furnishings. Grant Design Collaborative had three clients and two showrooms at the event, and everyone was very pleased with the results. My entire team was on the scene to ensure another flawless showing at my 30th NeoCon, and I was even inaugurated into the SABAYH Society (Steak as Big as Your Head) at Gene and Gorgetti's with my good friends Brian Graham and Michael Vanderbyl. It was an exhausting and memorable trip.

I returned home from Chicago for less than a week before departing to facilitate a new client's brand experience workshop in Quebec. The client was located about an hour and a half South of Quebec City in Saint-Georges. The local scenery was beautiful, but I did not have a lot of time to enjoy the sights. However, the session went very well, and I enjoyed the meeting. I flew back very early on Friday morning and landed in Atlanta around noon. I immediately drove to Savannah to join some of my fellow Canton City Council members and our Mayor for the Georgia Municipal Association's (GMA) Annual Convention. On Saturday, I attended an all day session on Economic Development, a topic of passion for me. Most of it was very interesting, and it is always great to hear new ideas that may help the City of Canton reach its potential.

I was really looking forward to slowing down last weekend and, especially, to attending a family reunion in Dalton on Saturday. However, I slowed down more than intended with a stomach bug that landed me in bed for most of the weekend. I did rally long enough to attend the reunion, and it was great seeing the relatives on my mother's and grandmother's side. There was a lot of great food that I could not fully enjoy, but the fellowship, stories and wonderful memories soothed my soul for a few hours. Luckily, Jeff stepped in on Friday night to make my dad's secret family BBQ sauce to adorn Angelfire7's delicious pulled pork, and he even baked my mom's infamous jalapeño cornbread for the event. I moaned a few directions to him on Friday night, and he did a great job.

The past week was spent trying to catch up at the office and preparing for an important Council Work Session on Thursday. Once that was done, it was full speed ahead in preparation for the Fourth of July holiday weekend. As in years past, our dear friends Steve and Amado visited us on the Fourth for a laid back celebration. We floated in the pool for most of the day and tried to catch up on the details of our busy lives. Jeff and Cory spent the afternoon working in downtown, along with the Main Street board, for the First Friday celebration and annual Independence Day parade. The events were very well attended, and everyone had a blast. Thanks to the Main Street Board for volunteering their time and hard work on a holiday! Once they got back, I made some pimento cheese sandwiches for pool snacks, and we relaxed for a little while longer. For dinner, I made bacon wrapped hot dogs, BBQ chicken breasts, caprese salad and matchstick fried okra. Everyone enjoyed dinner, and later we walked down to the new park to enjoy the spectacular fireworks display sponsored by Canton Tourism. When we returned home, we enjoyed a refreshing frozen Strawberry Delight dessert that I had made earlier in the day. It was a very relaxing and fun day.

On Saturday, we stopped by and did a little work on our plot at the Victory Garden East. After that, we ventured over to Autumn Hill Nursery to get some new Caramel Cora Belles for the Side Porch planters. From there, we skirted over to Cherokee Market's amazing new location in Lathemtown. They are still working on the interior, but they are fully stocked and selling farm fresh produce from the front porch of the old general store. Lisa had just returned from the farmers market, and we scored some beautiful yellow and red tomatoes, plump blackberries, silver queen corn and a watermelon. Most of these fresh items were used in tonight's Sunday Supper. While it was sad to drive by the former location at the doomed Bell's Store, it is inspiring to watch Lisa and her gang resurrect and bring new life to the old general store in Lathemtown. Cherokee Market is going to be bigger and better than ever!

Sunday began with an early morning visit to Starbucks, followed by a few hours of work at the office. In addition to some client work, I spent a couple of hours reviewing the preliminary 2015 budget figures for the City of Canton. We will be meeting over the next couple of weeks to finalize the figures and, hopefully, move forward in a positive and effective manner. After working for a few hours, I returned home to begin preparing Sunday Supper. I began by baking a cobbler with the fresh blackberries from Cherokee Market. It was my first attempt at this version, and it was delicious! For the entree, I modified an interesting Southern interpretation of Chicken Cordon Bleu. I pounded some free range chicken breasts to about an 1/8 inch thickness and seasoned both sides with salt and pepper. I then blanched some kale from the garden for a couple of minutes, squeezed it dry and chopped to place on top of each breast. I topped the kale with some grated parmesan and two thin slices of ham. I rolled the chicken up tightly, placed a sage leaf on top of each and secured with a toothpick. I browned the chicken rolls on all four sides and placed in a 350 degree oven for 10-12 minutes. While the chicken was baking, I used the skillet to make a sauce by adding a half cup of chicken stock and some lemon juice and let reduce a bit. I then thickened the sauce with a slurry of cornstarch and a bit more stock. At the end, I added two tablespoons of butter off heat. I served the sauce over the chicken, and it was very tasty. For sides, I utilized the produce from Cherokee Market to make a Caprese salad and truffled silver queen corn.

There's nothing better than sharing a great summer supper with dear friends, and there's no place like home!


The Menu:

- Chicken Cordon Bill – Free Range Chicken Rolls with Kale, Parmesan and Maverick Ham

- Fresh Silver Queen Corn with White Truffle Oil

- Red and Yellow Caprese Salad

- Blackberry Cobbler ala Mode


The Recipes:

Truffled Silver Queen Corn

- 4 ears of fresh silver queen corn
- 2 tbsp butter
- 1 tbsp olive oil
- kosher salt
- white truffle oil to taste

Directions: Shuck corn and cut kernels just before cooking. Scrape cobs to remove corn "milk." Melt butter and olive oil in skillet over medium heat. Add corn and saute for 8-10 minutes. Add kosher salt to taste and a drizzle of white truffle oil (a little goes a long way). Mix well, and serve immediately.

Southern Blackberry Cobbler

- 1 stick Butter
- 1-1/2 cup Sugar
- 1 cup Self-Rising Flour
- 1 cup Milk
- 2 cups Blackberries
- lemon juice

Directions:

Melt butter. Pour 1 cup of sugar and flour into a mixing bowl and whisk in milk. Mix well. Pour in melted butter and whisk together well. Butter a baking dish.

Rinse and pat dry the blackberries. Taste the blackberries for sweetness and adjust sugar accordingly. Add 1/2 cup sugar and a squeeze of lemon juice to the berries and mix well. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter, distributing evenly. Pour any accumulating juice over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. Sprinkle an additional teaspoon or two of sugar over the cobbler 10 minutes before it’s done. Serve at room temperature with whipped cream or warm with ice cream.

18 May 2014

Unfortunately, it was a rainy weekend for Canton Festival of the Arts, but the Cherokee Arts Center board and all of the artists pulled it off in style. We spent most of the day enjoying the festival on Saturday, and Grant Design Collaborative sponsored the Artists' Reception last night. We had a nice time, as usual, and got to catch up with a lot of friends and colleagues. Due to the construction around Brown Park, this year's Festival was moved to Canon Park, North Street and between the justice centers. I really liked having it in the center of town again, and the Canton Police Department did a great job detouring traffic around North Street.

As a special treat on Saturday, we even got a sneak peek at the future location of Stout's Growler store from the owners, the Stouts and Pujols. This is going to be a great new addition to downtown Canton, and I am happy to see such a progressive retail venture locating on North Street. Our Historic Downtown Loop really is beginning to take shape! Last week, we also had the exciting ribbon cutting for the new Fincher-Adkins park where the old fire hole used to be. It is great to see the old fence replaced by the beautiful terraced landscape and green sod. Thanks to our Main Street machine for working hard to make this green space a reality.

We ventured back over to the Festival today, but it was really raining steady. After enjoying a nice brunch at the Painted Pig Tavern, we ran over to our plot at the Victory Garden East to harvest some kale for tonight's Sunday Supper. I decided the rainy weekend called for a big pot of kale and white bean soup, but of course it stopped raining as soon as the soup was done and Festival was over. In addition to the garden fresh kale, one of Jeff's customers also brought us some ramps! He brings them every year, and I always look forward to this culinary delicacy. To go with the soup, I baked some buttermilk and bacon ramp biscuits. I served the biscuits with some compound ramp butter, and they were divine. The entire meal was healthy, tasty and organic – start to finish. We've really been trying to eat healthier, and so far, so good.

I hope your weekend was artfully tasteful as well.


The Menu:

- White Bean and Kale Soup with Olive Oil and Parmesan

- Buttermilk and Bacon Ramp Biscuits with Compound Ramp Butter


The Recipe – White Bean and Kale Soup

Ingredients:

1 lb dried white beans
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 qt water
1 (3- by 2-inch) piece Parmigiano-Reggiano rind
2 teaspoons salt
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon finely chopped fresh rosemary
1 lb smoked sausage such as kielbasa sliced crosswise 1/4 inch thick
8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
1 lb kale, stems and center ribs discarded and leaves coarsely chopped


Preparation:

Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse. Or soak over night and rinse.

Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.

While soup is simmering, brown sausage in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.

Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.

Before serving, drizzle with olive oil and add fresh grated parmesan reggiano.

11 May 2014 – Mothers Day

Recovery has been the operative word this weekend. After a week of coughing and the sudden onset of a very high fever, I spent last Wednesday night in the Emergency Room. After lung X-rays, breathing treatments, steroid shots and a few other tests, I was finally released with a diagnosis of bronchitis on the verge of pneumonia. It appears a lot of people around Canton have had the same crud, but my asthma seems to complicate the typical respiratory issues. Needless to say, the weekend did not involve a lot of strenuous activity, but that was okay. A little downtime at home can be a good thing.

One of the most disappointing things about the weekend was missing my nephew's graduation on Friday night. I am so proud of Nate Grant for graduating Cum Laude from UGA with a BA in Journalism and Minor in Film Studies! I have been so impressed with his education and drive, and I know we will see great things from him. I still remember and have some of the great film scripts he wrote in high school, and I have no doubt the universe has a lot in store for this talented young man. His plan is to move to San Francisco in the near future to be with his girlfriend, and I can't wait to visit him there. Just remember your Unc B when those Hollywood royalty checks start rolling in!

Although we were unable to attend Nate's graduation in Athens, I did manage to spend some quality time with some old friends that I have not seen in quite a long time. Most of the weekend involved the rediscovery of the TV series thirtysomething which ran from 1987-1991. I used to love this show, especially since it came out a couple of years before I started my first creative agency. Me and my semi-yuppy friends in Dalton could relate to the young adult angst and whining, but the cast of characters felt like an extended family. So, we are almost through Season One, and it has been comforting to watch this predecessor to Mad Men and so many other current series.

Of course, Mothers Day is always bittersweet for me and so many others who have lost their moms. I really enjoy reading all of the great posts on Facebook about the time everyone is spending with their mothers, and I could not be happier for them. As I posted on Facebook earlier today, my mother was one-of-a-kind, and like her idol, Elvis, she did it her way. Like me, she enjoyed good food and loved to cook, so I keep a photo of she and I on the counter in the kitchen. It is from the last trip I took her on to Savannah. She was on oxygen at the time, but she was still smoking every time I turned my back. In the photo, she is standing right beside me with the oxygen tank between us and inhaling in defiance. That is the way she rolled, and I miss her spirit and friendship.

So being under the weather, slightly depressed and nostalgic required some simple comfort food for Sunday Supper. Due to the sickness, I have been craving antioxidant foods such as lemons and garlic – in large amounts! I also wanted roasted chicken or chicken soup, but I did not feel like going to a lot of trouble. I did a little research and creative thinking and decided to combine all of my cravings into a single composed dish – Sorrento Lemon Chicken and Potatoes. One of my favorite dishes is a similar one from Gio's Chicken Amalfitano in Atlanta. It is a great restaurant, and the same people own the awesome Antico Pizza. The dish is very easy to make, and the flavor is out of this world. I served it with some crusty rosemary bread and sauteed spinach.

Now, back to thirtysomething and more recovery. Best wishes for a healthy and happy week ahead.

The Menu:

- Sorrento Lemon Chicken and Potatoes

- Sauteed Spinach and Garlic

- Crusty Rosemary and Olive Oil Bread


The Recipe – Sorrento Lemon Chicken and Potatoes

Ingredients:

• 4 bone-in, skin-on chicken breasts

• Olive oil, 2 tablespoons for the chicken, 2 tablespoons for the potatoes, 1/4 cup for the broth

• Salt and pepper

• Dry oregano, 1 teaspoon for the chicken, 1 teaspoon for the broth

• 4 lemons (1 quartered to go in with the chicken, 1 to be zested then juiced for the broth, 1 more to be juiced for the broth, and 1 to be sliced into thin rounds for garnish)

• 2 baking potatoes, rinsed and dried, sliced into 8 long wedges each

• 1 cup chicken stock (Homemade preferred, or I like the Better than Bouillon brand)

• 2 tablespoons grated Romano or Parmesan cheese

• 4 garlic cloves, finely chopped

• 1 tablespoon chopped parsley, for garnish

Directions:

Preheat oven to 400 degrees.

Rub the chicken with 2 tablespoons of olive oil, then sprinkle both sides generously with salt and pepper and 1 teaspoon oregano. Arrange chicken skin side up in a baking pan to cook. Throw in the quartered lemon. In a separate baking pan, toss the potato wedges with 2 tablespoons olive oil and a generous sprinkling of salt and pepper.

Cook the chicken and potatoes until the chicken hits 165 degrees, roughly 50 minutes.

While the chicken and potatoes are cooking, whisk together the broth — zest of 1 lemon, juice of 2 lemons, 1/4 cup olive oil, chicken stock, grated cheese, chopped garlic, and 1 teaspoon oregano.

If you have a meat thermometer, check the chicken at 45 minutes to see if it has hit 165 degrees and has a light golden color to the skin. If not, give it a few more minutes then check again.

Once the chicken is ready, pull it out and switch the oven to broil. Leave the potatoes in for a few minutes as the broiler heats up to give them an extra crisp. Give the broth another quick whisk and pour over the chicken into the baking pan. Take the potatoes out of the oven, then broil the chicken for about 3 minutes, until the skin is well browned and the broth is bubbling a bit.

For each serving, place 4 wedges of potato and a chicken breast into a bowl, then spoon or pour in the sauce from the chicken pan. Garnish with chopped parsley and thin slices of lemon.

20 April 2014 – Easter Sunday

It was a beautiful Easter Sunday in North Georgia. After a rainy start to the weekend, the skies cleared for today's festivities. We ventured to Atlanta yesterday for an overnighter in the city. Last night, we had a wonderful dinner at one of my favorite old haunts, Floataway Cafe. I've had many meals there over the years, but it has been a while since I've been there. It brought back a lot of memories. I had a simple English Pea and Ricotta Ravioli with Brown Butter Sauce, and Jeff had the Hanger Steak with Pomme Frites. The French fries are still as divine as I remember, and I look forward to getting Anne Quatrano's new cookbook from her Summerland Farms in Cartersville.

This morning, we had Easter brunch at Watershed. The new location is lovely, and they were packed today. After a nice outdoor meal, we stopped at Harry's Farmers Market to get supplies for tonight's Sunday Supper. I have been craving some fresh, seasonal halibut, and they delivered. While I found most of what I needed, I had to call Lisa Meyer at Cherokee Market on our way home to reserve some fresh English Peas. Luckily, they were open this afternoon. I pureed the peas with mint and lemon zest and sauteed the halibut in clarified butter. I topped the dish off with a fresh salad of pea shoots, grape tomatoes, lemon zest, and fiddle head ferns. It was a delicious and healthy combination. Of course, it wouldn't be Easter without deviled eggs, so I made a batch from Virginia Willis's cookbook, "Bon Appetit Y'all." They were really simple and good. For dessert, I served strawberry and basil sorbet topped with Georgia strawberries and aged balsamic vinegar. It was a perfect finish to a light and tasty dinner.

After dinner, we did some planning for our upcoming trip next week to New York City. I have to be there on Friday for the AIGA's Centennial Gala where we are honoring our newest Gold medals for lifetime achievement in design. I am thrilled that several of my friends are receiving the AIGA medal, especially my best girlfriend, Ann Willoughby, from Kansas City! Annie is a wonderful designer and amazing soul, and I couldn't be happier for her. In addition to the Gala, I look forward to a small reception for her on Saturday afternoon at Tavern on the Green. It will be hosted by another dear friend, Leslie Westbrook, and one of my idols and Annie's mentor, the legendary Milton Glaser, will be there. He is the reason I got into the design business, and it is always an honor and pleasure to spend time with him.

And when it comes to mixing business with pleasure, it will be Jeff Brown's first trip to the Big Apple! I am excited to show him some of my favorite spots in the city that doesn't sleep. I'm sure we won't do much of that either.

Here's to new beginnings and new experiences.

The Menu:

- Line Caught Halibut with Minted English Pea Puree

- Simple Deviled Eggs

- Strawberry and Basil Sorbet with Balsamic Georgia Strawberries


The Recipe – Halibut with Minted Pea Puree

Ingredients:

Halibut Filets

Clarified Butter

Salt and Pepper

Prepare the pea puree first. Then heat the clarified butter over medium heat until just beginning to smoke. Salt and pepper both sides of halibut filets and add flesh side down. Leave in place for three minutes, then flip carefully with a fish spatula. Saute the other side for another three minutes. Remove from pan, and serve immediately over pea puree.

Pea Puree:

2 cups fresh English peas

1/3 cup fresh mint leaves chopped

1 garlic clove, pressed

Salt and fresh ground pepper to taste

1 teaspoon graded lemon zest

3 tablespoons extra virgin olive oil (or more if desired)

1/3 cup low sodium chicken broth

To make the purée, combine the peas, mint, garlic, salt & pepper and lemon zest in a blender or food processor. While the machine is running stream in the olive oil and broth in a steady drizzle. Once you have achieved the desired consistency place the puree in a saucepan and warm up over medium heat for about 5 minutes.

Spoon the puree into a shallow bowl, and place Halibut filet on top. Garnish as desired.

06 April 2014

Spring is shaping up to be very busy on all fronts. The work continues to flow into Grant Design Collaborative, and my team, as usual, is doing a great job. City Council continues to keep me busy as well, so it's been challenging to keep up with my Sunday Supper blog. After missing a few weeks, I was determined to cook dinner tonight.

The weekend began with a very fun Latin-themed First Friday in Historic Downtown Canton. The Main Street Board did a fantastic job under the leadership of our dedicated director, Meghan Griffin, and Jennifer Dunn stepped up to help make the celebration possible. There was a great band, and we even had salsa dance lessons for the crowd to enjoy. We stuffed ourselves with great food from Angelfire7 BBQ, Scott Boys BBQ and even Cajun boiled peanuts from Cherokee Market. A good time was had by all, and we enjoyed spending time with our friends from across the city. A special thanks goes to our Main Street "Machine" for their hard work and passion for moving Canton forward.

The fun continued on Saturday. It was a beautiful Spring day, so we rode up to Georgia Wine Country to visit a few vineyards with Cory Wilson and John Clark. We enjoyed a tasting at Three Sisters Vineyard and shared a nice bottle of Touché at Frogtown Cellars. Our last stop was at Cavendar Creek to visit our great friend, Chauna Whitlow. On our way back to Canton, we stopped at The Blue Bicycle in Dawsonville for a great lunch. If you are ever shopping at the outlet malls there, don't miss this great little cafe, and don't forget to order the pommes frites. They are divine!

On Saturday night, we visited our friends Jessica and Jeremy Sexton and their gorgeous new home on Jarvis Street. They used to be our neighbors out front, so it is great to have them back in the neighborhood. In just a month, they've done some amazing home improvement projects, and we can't wait to watch their progress. It is so nice to see a young family investing in downtown Canton's charming homes. After a drink at their home, we progressed to One Britt for dinner. On our way back from Dahlonega, we stopped by Ferguson's Meat Market for some grass fed filets, twice stuffed potatoes and organic salad ingredients. We enjoyed a relaxing and casual meal with the Sexton's followed by drinks and story telling on the Side Porch. It was a very fun evening.

Sunday began with breakfast at Keithsburg Cafe, and the afternoon was spent gathering ingredients for tonight's Sunday Supper. We visited Cherokee Market for some beautifully fresh produce, including English peas. Since tonight's menu involved a Mexican theme, we had to stop by Ramirez Grocery on Marietta Highway for a few wonderful treats. I love this store! We returned home to prepare a mixed vegetable salad with lime dressing, homemade guacamole and the entree, Cazuela of Roasted Farmers Market Vegetables, Chicken and Tomatillo. It was a perfect meal for a rainy Sunday night.

The upcoming week will be just as busy, but I look forward to more productive collaboration with my colleagues, friends and neighbors.

The Menu:

- Cazuela of Roasted Farmers Market Vegetables,
Chicken and Tomatillo

- Mixed Cherokee Market Vegetable Salad with Lime Dressing

- Homemade Guacamole with Chips and Salsa


The Recipe – Mixed Vegetable Salad with Lime Dressing


INGREDIENTS:

Around 2 cups of any/all of the following:

Carrots, peeled and sliced diagonally 1/8 inch thick
Small red potatoes sliced 1/8 inch thick
Green beans, ends snipped and cut in half
Fresh English Peas
Radishes, stem-and root-ends removed, slices paper-thin
Cucumbers, peeled, seeded and sliced 1/8 inch thick
Tomatoes, cored and sliced 1/8 inch thick

DRESSING:

3 tablespoons freshly squeezed lime juice
1/2 cup vegetable oil, preferably part olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 tablespoons finely chopped fresh cilantro or flat-leaf parsley (optional)

GARNISHES:

6 leaves romaine or leaf lettuce
1 thick slice of red onion, broken into rings
2 tablespoonscrumbled Mexican queso fresco

PROCESS:

In a large saucepan, set up a vegetable steamer over an inch of water and set over medium-high heat. When the water begins to boil, place the prepared carrots and potatoes in separate shallow piles on the steamer rack. Steam, tightly covered, until the vegetables are tender but still retain a little firmness, 8 to 12 minutes. Cool the vegetables in separate groupings on a large tray. Next, steam the green beans and/or fresh peas, tightly covered: 5 to 8 minutes for beans, anywhere from 4 to 20 minutes for the peas (depending on the size and freshness). When the green vegetables are done, remove them and cool with the other vegetables. In a large bowl, mix together the radishes, cucumbers and/or tomatoes with the well-drained, cooked vegetables.

A few minutes before serving, measure the lime juice, oil, salt, pepper and optional fresh coriander or parsley into a small bowl or a jar with tight-fitting lid; whisk or shake until thoroughly blended. Pour onto the vegetables and mix well.

Line a large serving platter with lettuce leaves. Once again, toss the vegetable mixture with the dressing, then scoop it onto the platter. Top with rings of red onion and a sprinkling of the optional fresh cheese.

16 March 2014

Where do I start? Last week was chaotic to say the least. Jeff and I took our annual road trip to the Charleston Food and Wine Festival last week. We ate our way through the charming city and attended a couple of the events. As always, we had a blast and came home with a little extra weight. While there, we enjoyed some amazing culinary experiences, including: McCrady's, Cru Cafe, Edmond's Oast, Rarebit, The Grocery, Peninsula Grill and Poogan's Porch. We had lunch at Poogan's on Monday as we begin to make our way home. Much to our surprise, Dan Stevens of Downton Abbey (Matthew Crawley) fame, was sitting next to us. The long weekend was as memorable as ever. While there, we attended the Grand Tasting Tent and scored some great new Le Creuset's mini cocotte's in the new palm color, so I took them on a test run in tonight's Sunday Supper.

The long drive home from Charleston was filled with work issues from my two jobs: Grant Design Collaborative and Canton City Council. With dueling cell phones, I navigated the drive with grace and gratitude, issue by issue. When we finally got home, I had a conference call with clients from Hong Kong and San Francisco about a new multiple brand identity campaign. Later in the week, the same clients and their colleagues gathered in Grant's office on Friday for a group presentation. The meeting went great, and we had a great time. Of course, my team at Grant Design Collaborative rose to the occasion to impress everyone with their stellar design thinking, and I could not be more fortunate.

After a hectic week, it was nice to relax a bit this weekend. We enjoyed the Spring weather on Friday night with dinner on the patio at Riverstone Corner Bistro, and Mike and Shelly's hospitality was as warm as ever. Afterward, we sat outside at One Britt with a couple of fire logs and great music. Dusty Springfield waxed poetic, and all was right in the world. Saturday night was equally enjoyable as we attended a great dinner and bonfire at our dear friend, Laine Wood's, house. Some of her Sweet Potato Queens were visiting from Louisville, and we talked and laughed as John Clark tended the most artistic bonfire known to man.

Our rainy Sunday morning began with thyme and smoked Gouda eggs, toasted bagels and New England coffee. After catching up with CBS Sunday Morning, we ventured to Cherokee Market to gather provisions for tonight's supper. Lisa Meyer was as fabulous as always and shared the fact she sold out of Brussels sprouts after my mention of them in my last blog. They are the best around! We got to say hello to John, and Bull shared a slice of his delicious chocolate cake. How much do I love Cherokee Market? Let me count the ways.

When we returned home, I retreated to the kitchen to cook the afternoon away. I put the new Le Cruest cocotte's to good use with both the entree and dessert. The entree consisted of individual chicken pot pies with a side of blistered radishes and roasted cabbage. I also used the new palm colored vessels to prepare molten chocolate cakes for dessert. Of course, the most meaningful course consisted of meaningful conversation with our friends, Cory and John, for different reasons. Life is a highway...

The Menu:

- Personal Chicken Pot Pies

- Roasted Cabbage Steaks

- Blistered Radishes

- Molten Chocolate Cakes with Orange Scented Whipped Cream

The Recipe – Personal Chicken Pot Pies in Mini Cocottes

Ingredients:

4 chicken breasts

7 oz (1 ¼ sticks) sweet butter

4 carrots

3/4 cup pearl onions

4 cups chicken stock

2 tbsps unbleached flour

3/4 cup half and half

3/4 cup of peas

1 tsp parsley chopped fine

1 frozen pre-rolled puff pastry dough

2 egg yolks beaten with 1 tsp of milk

Salt and freshly ground pepper.

Instructions:

Preheat the oven to 350°F.

Put the chicken breasts on a baking sheet covered with parchment paper and baste with 1 oz of softened butter. Salt and pepper generously. Bake for 20 minutes. When the chicken is cooked through, cut it into large chunks.

Peel the carrots and cut them into small dice. Peel the pearl onions. In a small sauce pan, bring the chicken stock to a boil then set aside.

In a large casserole, melt the remaining 6 oz of butter. Cook the pearl onions for 10 to 15 minutes slowly over a low flame, until they are translucent and caramelized. Add the flour and continue cooking for 2 minutes stirring continuously. Add the hot chicken stock. Let it simmer for 1 minute till the sauce begins to thicken and loses the taste of flour. Add the half and half, 1 teaspoon

of salt, a half teaspoon of ground pepper, the chunks of chicken, the diced carrots, the peas, and the parsley. Give it a good stir.

Increase the oven temperature to 400°F.

Divide the chicken filling into 4 mini cocottes. Cut 4 circles of puff pastry dough slightly larger than the mini cocottes. Moisten the edges of the cocottes with the egg wash. Place one circle on each filled cocotte, pressing down around to seal the dough circle. Cut a small hole in the center to make a steam vent.

With a pastry brush, coat the dough tops with egg wash. Bake for 15-20 minutes or until

golden brown.

02 March 2014 – Oscar Night

It has been another busy weekend for me. I spent Thursday through Saturday afternoon in Athens for Georgia Municipal Association (GMA) training for newly elected officials. I was joined by my friends and fellow Council members Sandy McGrew and John Rust. Mayor Gene Hobgood also attended the sessions, and we learned a lot of useful information. There is so much more to learn, and the GMA is a great resource. It was an honor and privilege to be in a room with 250 other public servants, including one of my fellow Berry graduates, Wendy Davis, who is a new Commissioner in Rome. Wendy and I will be sharing ideas along the way!

We got home on Saturday afternoon and enjoyed an impromptu dinner gathering with our friends Rob and Kandace Walker-Bunda. I enjoyed hanging with their son, Atlas, and we watched a few episodes of Curious George. Kandace made some delicious guacamole and turkey burgers, and Jeff and I contributed some amazing Mexican pastries from Ramirez Grocery. Their baked goods are made by La Luna Bakery, and everyone should check them out.

Today, we enjoyed our typical lunch at the Scott Boys BBQ truck and shopped for fresh produce at Cherokee Market. Even though Lisa has bought a great new space in Lathemtown, I am still holding out hope the historic Bell's Store can be saved. Time will tell. We spent the afternoon at a wonderful baby shower for Dyanna and Ethan Diggs. The shower was held at Grant Design Collaborative, and even though Dyanna is on strict bed rest in the hospital, we enjoyed spending some time with Ethan and their friends. Dyanna attended via Skype, so her presence contributed to a nice event. After the shower, I came home to prepare an Oscar worthy menu for tonight's Sunday Supper. In the past, I've prepared Steak Oscar and other typical recipes, so I wanted to cook a few different dishes for tonight's Academy Awards. I decided to make Stuffed Pork Chops with Spinach and Sun Dried Tomatoes. For the sides, I shaved some of Cherokee Market's farm fresh Brussels sprouts and added pecorino romano cheese and toasted walnuts for a healthy salad. In addition, I used a recipe that my friend, Dianne Rugg, posted on her Facebook cooking page, First Pour the Wine: roasted cauliflower with onions and parmesan. It was incredible, so thanks Dianne! For dessert, I used some seasonal Florida strawberries to make a shortcake with fresh baked cornmeal biscuits. Yes, my life is blessed!

Now, we are watching the red carpet and awaiting the Academy Awards. There were some great performances this year, and may the best actors and actresses win the golden statue.

The Menu:

- Heritage Pork Chops Stuffed with Spinach, Goat Cheese and Sun Dried Tomatoes

- Shaved Brussels Sprouts with Pecorino Romano and Lightly Toasted Walnuts

- Roasted Cauliflower with Garlic, Onions and Parmesan

- Cornmeal Biscuit Strawberry Shortcakes

The Recipe – Shaved Brussels Sprouts Salad

Ingredients:

1 1/2 lb Brussels sprouts (preferably on the stalk), any discolored leaves discarded and stems left intact
1 cup walnuts, lightly toasted
2 tablespoons finely grated Pecorino Romano, or to taste
1/4 cup olive oil
3 tablespoons fresh lemon juice

Preparation:

Holding each Brussels sprout by stem end, cut into very thin slices using a mandoline or very sharp knife. Toss in a bowl to separate layers.
Lightly crush walnuts with your hands, and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.