That's Such a Comfort

"Chocolate cream pie! You know what I love about cooking? I love that after a day when nothing is sure and when I say nothing, I mean nothing. You can come home and absolutely know that if you add egg yolks to chocolate and sugar and milk, it will get thick. That's such a comfort."

-Julie Powell (Julie & Julia)

I love to cook. I bake/cook almost everyday and rarely blog about it. But today was one of those days...and all I could think about was that Chocolate Cream Pie from Julie & Julia. I found a recipe by googling. This one looked the best to me. (I will let you know it is cooling in my frig as I write). This other one looked good by Sunset- picture above. So many options online.

Cooking to me is such a comfort. Honestly the grocery store/markets are my sanctuary. I do my best thinking in there. I enjoy walking up and down the aisles. I enjoy interacting with people and watching the shoppers. I love getting to know the farmers and build relationships. I never make a list. I always buy what looks good and fresh. I plan meals while I am in store staring at the meats or vegs. Sometimes I find something I like a google recipes on my phone in the store - most times I wing it - hoping it will turn out.

I hope you enjoy this recipe! I have to say there is definitely a comfort in the way my house smells. I sure understand why Julia saying cooking brings her joy...cause it brings me joy.

Washington, DC Winter Restaurant Week

Indulge in your favorite dish, relax at your local spot or try something new - with over 180 restaurants on the list - You can find your place! This week is Washington, DC's 16th Winter Restaurant Week. Where one can dine on lunch for $20 and dinner for $35 for a three-course fixed-price meal at some of the finest restaurants in the area.Yesterday I had a wonderful meal at Westend Bistro by Eric Ripert. (Unfortunately this particular restaurant only offered lunch)- but I still had a wonderful dinner of Shrimp and Grits with good spice and flavor. And I also got Beignets for dessert! My favorite! They have good Happy Hour Cocktail List for $6 a drink, which is worth going back for.

Trent's office is above the The Prime Rib...so we ventured over there for lunch today. Figured a good steak for $20 was a good deal and we have been talking about going for months now. I enjoyed the prime rib (their famous aged prime beef, which is roasted slowly in their ovens and served in their natural juices.) My prime rib came with creamed spinach and classic mashed potatoes. With my three-course meal I also had Caesar Salad and Creme Brulee.

Checking out the list for one more restaurant for tomorrow..not sure what I am in the mood for. There are tons of options! Next week I will definitely head to Bangkok Joe's. They have the menu posted online and they are also extending the deal until January 31st. I cannot wait to eat their Traditional Pork Bao (Cantonese BBQ pork bun steamed in a bamboo basket.) I haven't had Cantonese BBQ since Vancouver. Here is an example of a menu:

Fine Thai cuisine and Washington’s first dumpling bar

2010 Winter Restaurant Week
January 11th – 17th

Inspired by the ancient philosophy of the Five Elements (wood, fire, earth, metal and water), Chef Aulie Bunyarataphan invites balance into our lives with her prix fixe menu. Indulge in a contemporary version of a feast fit for Qin Shihuangdi, China’s first emperor, who commissioned the terra cotta warriors now on display at the National Geographic Museum.

Three-Course Lunch $20.10

First Course

Warrior Dumplings
Crispy dumplings stuffed with black forbidden rice, shrimp, chicken, ginger, scallions, and served with sweet-chili sauce.
(Shaped to resemble ancient gold ingots, these dumplings symbolize hope for a year of prosperity and good luck.)
or
Traditional Pork Bao
Cantonese BBQ pork bun steamed in a bamboo basket

Main Course

Emperor Chicken
Chicken breast stuffed with gingko nuts, Chinese sausage, shiitake mushrooms, sticky rice, and served with ginger-black bean sauce
or
Kang Pao Shrimp
Shrimp with chili paste, rice wine, cashew, snow pea, carrot and ginger,
served with jasmine rice
or
Beef Chow Fun
Beef stir-fried with fresh rice noodles, mushrooms, Chinese broccoli

Dessert

Sesame-Caramel toffee apple, finished tableside

Three-Course Dinner $35.10

First Course

Warrior Dumplings
Crispy dumplings stuffed with black forbidden rice, shrimp, chicken, ginger, scallions, and served with sweet-chili sauce
(Shaped to resemble ancient gold ingots, these dumplings symbolize hope for a year of prosperity and good luck.)
or
Traditional Pork Bao
Cantonese BBQ pork bun steamed in a bamboo basket

Main Course

Emperor Chicken
Chicken breast stuffed with gingko nuts, Chinese sausage, shiitake mushrooms, sticky rice, and served with ginger-black bean sauce
or
XO Scallops
Seared sea scallops with XO Cognac, crispy noodles and baby spinach
or
Xi’an Steamed Fish
Chilean sea bass steamed with ginger-ginseng broth, gingko nuts, box thorn berries, mushrooms, baby spinach and jasmine rice

Dessert

Sesame-Caramel toffee apple, finished tableside

Thanks to a local blog: Here are the Restaurants that are extending restaurant week.

1789 - January 11th through the 31st
2941 - January 11th through January 29th
Art and Soul - January 11th through January 24th
Bastille - January 11th through January 23rd
Bangkok Joe's - January 11th through January 31st
Chima Brazilian Steakhouse - January 11th through January 21st
Circle Bistro - January 11th through January 24th
Co Co. Sala - January 11th through January 20th
Darlington House - January 11th through January 24th
Kinkead's - January 11th through January 22nd
Kora - January 4th through January 31st
Nage - January 11th through January 24th
Notti Bianche - January 11th through January 24th
Oyamel -January 11th through January 24th
Policy - January 11th through January 24th
Jaleo - January 11th through January 24th
Cafe Atlantico - January 11th through January 24th
Perry's - January 11th through January 31st
Redwood - January 11th through January 24th
Restaurant 3 - January 11th through January 24th
Spezie - January 11th through January 23rd
Tuscana West - January 11th
Willow - January 11th through January 23rd
Zaytinya - January 11th through January 24th
Zengo - January 11th through January 24th
Zola - January 11th through January 24th

Happy New Year! - Organic Food/Garden at The Boulders Resort & Golden Door Spa.

I spent New Years at The Boulders Resort & Golden Door Spa in Carefree, AZ with the Pickle Family. What a wonderful way to ring in the New Year. I was excited to learn that The Boulders Resort & Golden Door Spa was the first organic garden on the West coast of America. (And Starting in 2006, The Boulders Resort Arizona has entered the "green tourism" market with its transition to becoming the first all-organic hotel in the United States.)

I enjoyed walking around the Organic Garden. Due to the winter there was not too much growing, but it was still beautiful and amazing to learn about. I bet it is wonderful during growing season with all the fresh tomatoes and vegetables.

The Boulders Resort harvests their own produce and serve only the freshest produce grown in the area and on their property. The Organic Garden includes design elements of eight elevated planter box areas separated by a flowing water feature down the middle. Each open-area plot will grow organic vegetables such as lettuce, carrots, celery, heirloom tomatoes, along with a variety of herbs and edible flowers. Five walls on the perimeter of the garden will be dedicated to a fragrant orchard of citrus trees that include grapefruit, orange, lemon, and lime trees.

I am also excited to cook from my new cookbook I bought while in AZ! So many great recipes. Chef Dean Rucker with The Golden Door has a beautiful cookbook with great recipes and photography. In 2010 I am going to eat healthy and this is a great way to start. I think I will cook the Egg White Omelet with Fresh Herbs, Roasted Asparagus and Baked Herbed Tomatoes for breakfast. Cookbook reads, "Baking tomatoes concentrates their sweet, tangy flavor. Here they take the place of fatty breakfast meats or greasy hash browns that might otherwise turn an innocent omelet into a calorie bomb. For an added treat, top each tomato with a little crumbled goat cheese or grated Parmesan, mozzarella, or Swiss cheese halfway through baking. Serve this dish with a slice of whole-grain toast." YUMMY and HEALTHY! I cannot wait to recreate the Pinto Bean and Vegetable Chile Tostada (with Salsa Fresca and Avocado-Cilantro Cream) I ate while in Arizona.

Love and Squalor Riesling - Willamette Valley

When I was in Portland with Outstanding In The Field I enjoyed my first glass of Love and Squalor. Portland was my favorite city/dinner on tour and I always talked about Love and Squalor wine. I love the wine! It is sweet - but not too sweet and very refreshing. I am a big foodie - but just recently I am starting to learn about wine and how to pair wine with great food. I enjoy tasting their unique flavors on my palate. It is something that I love learning about and something that I hope I can one day write about. For now...I can truly say that Love in Squalor is my first favorite wine and first wine I have written about. Maybe I should write an article on the wine maker! Cheers to Matt for producing an amazing wine and sparking an interest inside of me to want to learn more...

Jason French and Ben Meyer with restaurant Ned Ludd paired his wine to go with their meal. They prepared Grilled Salmon with Smoked Salmon Hash and Ford Farm Smoked Beef Shoulder & Grilled Midsection with Creamed Collards & Kale for the main course. It was a wonderful meal with great company and of course great wine.


Matt Berson, assistant winemaker for Ransom Wine Co. in Portland also makes Love and Squalor on the side. "A boutique winery producing fine Riesling and Pinot noir in Oregon's Willamette Valley. Every silver lining has a dark cloud, and either is a darn good excuse to crack another bottle of Love & Squalor." Matt Berson makes his wine at Brooks Wines on Eola Hills Road - using organic grapes.

As noted by a write up on the wine, it is full of "lemons, crisp apples and herbs. The palate is loaded with bold, luscious acidity (would you believe 2.83 pH?) balanced with a bit of sweetness (1.8% residual sugar). This shows off tons of fruit, including sweet apples, peaches, mangoes and pears, all the way through the flinty finish. A stunning, breathtaking wine."

Critics pair the wine with chorizo con huevos, chicken tikka masala or any number of spicy Thai dishes. I agree - however it is also a refreshing wine on its own.


For Christmas, Trent surprised me with a case of Love and Squalor. What a wonderful surprise! And what a treasure! You can only find his wine in Oregon - however Matt will ship it to you on request. I promise you will not be disapointed. He only produces around 100 cases, so it is a small production. But a must try if you love good wine. ($18 a bottle).

Go Kevin!

Sorry for the delay - but I wanted to write a blog about a wonderful chef and friend Kevin Gillespie. I had so much fun watching him this season on Top Chef (as well as all of Atlanta). He did am amazing job cooking true and delicious southern dishes and shining a light on pork throughout the season! I am so proud of him making it to the final round in Top Chef. Best recent news however was that Kevin was voted “fan favorite” by the viewers of “Top Chef.” I have gotten to know Kevin through the food industry and let me say....he deserved to win fan favorite. I wish you the best of luck Kevin! Congratulations.

(Pictures Taken When He Worked With OITF Summer 2009 at Love is Love Farm)

David Chang Cooks for SFA

DAVID CHANG

David Chang is a Korean-American chef in New York City. (He was born in Virginia giving him his southern roots). He is chef/owner of Momofuku Noodle Bar, Momofuku Ko and Momofuku Ssäm Bar in the East Village. He has been named a Food & Wine Best New Chef, a GQ Man of the Year, a Rolling Stone Agent of Change, and a Bon Appetit Chef of the Year. He has taken home three James Beard Awards: Rising Star Chef, Best Chef New York City, and Best New Restaurant (Momofuku Ko).

I am very excited to cook from his cookbook - Momofuku. Momofuku has both stories and recipes that tell the history and love for his cuisine. He talks about being a chef in New York and how to properly use Asian flavors in cooking. He has a whole section on Benton's Bacon in his book with beautiful photography. It is a must read!

SFA Symposium Highlights 2009 Music and Food

Music and Food

Exploring Interdependent Cultural Expression
12th Annual SFA Symposium

The lectures started with a welcome from Ted Ownby, director of the Center for the Study of Southern Culture, followed by a wonderful lecture by Bob O'Meally, the Zora Neal Hurston Professor of English at Columbia University, is the author among other books, Lady Day: The Many Faces of Billie Holiday. O'Meally talk about Food in Work Songs. He claims that, "Everything we do as a community is about music and/or cuisine." He goes on to talk about examples of work songs that incorporate food...such as James Brown - "Make it Funky" & Bessie Smith - "I Want a Little Sugar in My Bowl" & Billie Holiday - "Gimmie a Pig Foot" and many others....Most of these songs use food to show emotion and do not so signs of wanting food. He talks about many songs with street vendors crying, which I found interesting. Such as Oscar Brown Jr., Willis James and Louis Armstrong. He played a well-known song called "Watermelon Man" by Oscar Brown Jr.

(Photo by Larry Lucas)

Another lecture titled "Meet Buster Holmes" by Tom Sancton, a clarinetist and former Paris bureau chief for Time, talked about growing up in New Orleans in the 1960's with a passion of jazz music. He had the desire to learn the true New Orleans jazz music and traditions during the segregation era as a young boy. I really enjoyed this talk. I could see Tom Sancton's love for food and music and how it greatly impacted his life. He talk about growing up in New Orleans during a time where blacks and whites started to come together.

His talk centered around Buster Holmes - the king of red beans and rice who traveled the world to cook for the Preservation Hall Jazz Band. Buster's was a restaurant/jazz venue in New Orleans where people of all race and class came together. Buster made the best Red Beans and Rice in town and sold it for 27 cents (60 cents with sausage). It was the place where musicians hung out...Brass Bands would start and end their marches there..and would play all through the night. He remembers improtu jazz session...the sound of the trumpet..and everyone's happy spirits. "It was not just a place to eat," Sancton said. "It is an experience of itself."

"Buster was someone that welcomed everyone," Sancton said. "He brought together people of all walks of life...through music and food."


Marshall Chapman gave a talk titled "On the Road," which was great humor and entertaining. Look out for the Podcast on the SFA website soon. She talked about being on the road with a tour band..and how food influenced the places she played and traveled to along the road. Food brought together members of her band and great memories. She remembers the best meal she ever had at an Italian Restaurant in NYC...and eating crabs with her guys. Through her stories she brings to life food and what it feels like to live on the road. This was one of my favorite talks...(I barley took notes I was so deep in thought while she spoke). I could relate to living on the road with OITF and the memories I made due to food and chefs. Just like Champman I was excited to travel to the south (back home) and the coastal cities. Certain dishes reminded me of home and gave me comfort. Food brought me closer to members of OITF and made the memories everlasting and exciting. Cheers Marshall Chapman..I enjoyed your lecture!

Another lecture was given by Jett Williams titled, "Mother's Best Flour: Hank Signs for His Supper." Jett Williams talked about her father Hank Williams and his Radio Show in 1951 - 1952 where Mother's Best Flour sponsored it. "Best Biscuit you ever hmmm a tone in." Jett talked about her battle to prove Hank Williams was her father..and later a battle to the rights of Hanks Music/the discovery of the largest known body of unreleased Hank Williams material.

Part 2 lectures To Come......

Pig in a Bottle (tree) Dinner - Southern Foodways Alliance Symposium 2009

Featuring Dan Latham of Jim 'N Nick's

Hosted by Cynthia Gerlach of Bottletree Bakery
October 29, 2009

Dan Latham (Thursday Night Dinner at Bottle Tree)

Dan Latham prepared a wonderful meal to kick off the Halloween weekend of the 2009 SFA Symposium. Dan Latham, also known for former L&M Kitchen and Salumeria in Oxford Mississippi, is now now raising and curing pastured pigs for Jim ‘N Nick’s. This wonderful dinner was served family style with lots of old favorites from L&M. Ashley Hall with Kermit Lynch picked some great wines for the evening. Including a Chateau Saint Martin Garrigue 2008 (Coteaux Du Languedoc) and a Cuvee Floreto 2007 (Sang des Cailloux Vacqueyras).

The porchetta was a smaller pig that was deboned and stuffed with cubed pork shoulder and seasoned with fennel, rosemary, sage and garlic. It was to die for! The meal ended with Bottletree's famous Humble Apple Pies. Brought me right back to Oxford...and great food memories of college.

What a perfect way to start the weekend!

Menu:
Olives
Farinata with Rosemary
Chicken Liver Toast

Rigatoni with Ricotta
Late Summer Veggies and Jalapeno

Greens with Pecans, Pears, Grana, and Aged Balsamic
Kale and Local Beans
Local Grits with Smoked Ham

Assorted Pizzas :
L&M's Italian Sausages, Peperonata and Fresh Mozzarella
L&M's Bacon, Onions and Thyme

Porchetta Sammies

Bottletree Goes Balogna Desserts

Georgia Farmers still need everyone help this holiday season due to recent flood damages. Please keep them on your mind. The Jim N Nicks/Peachtree Road Farmers Market was a huge success a few weeks ago...as well as all of the other events held by restaurants throughout the area.


Letter From Slow Food: Concerned Atlantans (and citizens from all around) really rose to the occasion in October. When the call went out to help our local farmers who experienced severe flood damage to their farms, local businesses and residents came through in a big way.

Slow Food Atlanta would like to thank all of the generous businesses that have helped raised funds for our flooded farmers, including Woodfire Grill, Rosebud, Muss & Turners, Jim N Nicks, Mellow Mushroom and Farm 255.

We also want to give a special thank you to Whole Foods, whose total donation will be about $29,000!

There continue to be a bevy of interesting and fun events to help educate and connect you to your local good, clean and fair food community. Scroll down for more details.

And we hope you all have a delicious Thanksgiving!

See you at the Table,
Slow Food Atlanta


Slow Food Atlanta is calling for all willing supporters to join our volunteer brigade. We are constantly being asked to left a hand at worthwhile events. We would love to assemble an email list of friends who would be willing to be called on. Here are a few opportunities coming up soon:

Georgia Flooded Farm Relief Effort

Join the flooded farm rejuvenation team by volunteering for one of these upcoming workdays. Volunteers need to be in good physical condition and have appropriate footwear. Additional details about the farm activities will be provided in a confirmation email for each farm's workday. Thank you for joining the remediation team and helping to rejuvenate these local farms!

More workdays will be announced soon; you can join the volunteer corps by emailing suzanne@abraxis.com.

Davis Farms, Roberta

Large volunteer team is needed for two projects on Sunday, November 15. The first project is to dismantle the flood-damaged greenhouse, erect a new hoop house, and tuck seedlings into their new secure abode. The second project is to pick up and distribute straw to start building the organic matter in a flood-damaged and water logged field. Davis Farms is located in Roberta, 2.5 hours south of Atlanta.

Shifts Available:

SUN 11/15 10:00am-4:00pm

Jamo's Organics, Lawrenceville

Teams of three people on each day will help to rebuild beds by digging a dry creek bed, transferring soil to replace what washed away, and seeding a winter cover crop. Work days are flexible; if you can make it at some other time, let us know. Jamo's Organics is located in the metro Atlanta area.

Shifts Available:

SAT 11/21 10am-4pm

MON 11/30 10am-4pm

Garmon Family Farm, Whitesburg

Team of four people needed to remove topsoil from the fence at the bottom of the pasture so that it can be moved back up to the growing beds. Possibility for fence repair and transplant work as well. Garmon Family Farm is located one hour southwest of Atlanta.

Shifts Available:

SAT 11/14 8am-noon, or 1:00-5:00pm

SAT 11/21 8am-noon, or 1:00-5:00pm

Love is Love Farm, Douglasville

Weekly workdays will be held on Tuesdays for one month, starting November 17, with Wednesdays as an alternate possible workday. Love is Love Farm is 30 minutes west of downtown Atlanta.

Shifts Available:

TUES Nov 24, 9:00am-2:00pm

TUES Dec 8, 9:00am-2:00pm

TaylOrganic Farm, LLC, dba Split Cedar Farm, Ellenwood

A team of three volunteers are needed to replant transplants, aerate the soil, and other preparatory activities. TaylOrganic Farm is 40 minutes southeast of Atlanta.

Shifts Available:

SAT Nov 21 9:00am- 2:00pm

Hope's Garden, Atlanta

Two teams of up to six volunteers each are needed to get the greenhouse back in shape and transfer topsoil back in. Hope's Garden is located in metro Atlanta.

Shifts Available:

Flexible dates starting the week of Nov 23. Shifts can be 4-6 hours on two different days.

Slow Food Atlanta