For Food's Sake

Smoke and Mirrors

Esther — Fri, 28 Sep 2012 20:24:07 +0000

SMOKE and MIRRORS

Tuesday, October 16 at 6:30PM BYOB

Join Chef Cody Taylor & Jiyeon Lee of Heirloom BBQ with Farmer Bobby Britt
for an evening of smoke and mirrors and heirloom BBQ on the grounds of shhhhhh….it’s a secret
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Farmer Bobby Britt

Esther — Fri, 28 Sep 2012 19:34:37 +0000

What prepared you to be a farmer? I have lived in Decatur all of my life. My dad sold vegetables from the family garden off the back of his pickup truck for years. As kids we always helped dad. By 16, I started taking gardening more seriously. I was pretty excited about the new rototiller. Ever since then I grew the size of that family garden until it got to be 1/4 acre, then 1/2 acre, then 1 acre….and in 2011 it’s almost 3 acres. In 2005, BesMaid Garden Essentials became my full-time career. The name came from an ice cream business where my father worked for almost 20 years.
What is a unique feature and how many acres do you farm? With a special piece of equipment on the back of my tractor, I have been really happy with my raised beds which are now 285 to 300 foot long and is a benefit to the plant for water and to the soil. Most of my soil is leaf compote but can’t give away all my secrets[wink]. In early 2000 I decided to go completely organic and follow standard organic practices.. All the fertilizers used on the farm are Organic Materials Research Institute (OMRI) approved. I use certified organic fish emulsion and seaweed for fertilizer. In addition to the compost I make on the property, I also supplement with animal manure from local farms. I regularly use cover crops for “green manure” such as rye as a winter cover crop and Hairy Vetch, buckwheat, soy beans, and Sudan grass as summer cover crops.
Tell us about your main crops and how you chose the varieties. Like most small farmers are now planting, we bring you heirloom varieties of vegetables that have never been seen in grocery stores. These varieties have not been genetically modified and were in common use in the southeast prior to War.Fall/Winter vegetables you can expect: Broccoli (Green Magic, Pac Man, Arcadia, Blue Wind), Cauliflower (Cheddar, Purple Graffitti, Romanesca, White Cloud, Green Panther), Brussel Sprouts (Bubbles), Collard, Turnip, and Mustard Greens,Pac Choi (Black Summer, Joy Choi, Red Choi),Red Koma Suna, Hon Tsai Tai (Japanese Spinach),Carrots (Nelson),Onions (Yellow Granix, White, Red, Shallots),Arugula, All-Star Mix Lettuce,Romaine Lettuce,Rainbow Chard,Herbs (Cilantro, Rosemary, Basil, Garlic)
How much of food goes to farmers markets and or restaurants? It use to be 50 to 50 but now I’m selling more to restaurants
What challenges do you have as a farmer? Insects and weeds such kudzoo beetle. This beetle was just introduced to Georgia 2 years ago and it sucks the water out of my bean plants. I use pyganic insect spray.
Where would be your ideal location for your last supper, what would be your meal & music and who would join you ? Scallops and grouper with a medley rock and roll bands like Lynyrd Skynyrd, Green Day, Collective Soul and Lincoln park.

BesMaid Garden and Bobby Britt can be reached at www.BesMaidGarden.com or 404.288.6972

Chef Cody Taylor & Chef Jiyeon Lee

Esther — Fri, 28 Sep 2012 19:16:16 +0000

Why is sourcing local and or organic produce important to you & your restaurant? It makes sense….and it helps bring more readily available and variety of produce for all chefs in Atlanta.

If you were a farmer what would you raise or grow? I would raise world class dairy cows and make my own artesenal cheese.
What one seasoning can you not live without? Gochujang…aka Korean Red Pepper Paste…it is a staple in our marinades and sauces and unique to our BBQ restaurant

What should every kitchen not be without? [ie: type of knife, pan, olive oil, etc] A Pitmaker Smoker…it helps bring the correct amount of smoke to your food and is all wood burning…too many people fake smoke or use gas driven contraptions.

What chef, person and or book inspired you to enter the culinary world? For most chefs the answer will be consistently …a family member or Mom being the greatest influence or Chef Thomas Keller in Napa Valley, CA.

What celebrity or historical figure would you most want to serve a meal to? Alvin York….look him up…an American hero, badass, and warned against the dangers of World War

Where and with whom would be your ideal location for your last supper? What would you eat, drink and listen to ?
Family, Friends, Nolan Ryan, Jimi Hendrix, Benjamin Franklin, Alain Ducasse, on the top of Mount Le Cont in the Smokey Mountains…any menu put together by Chef Andres from El Bulli, pairings by the sommelier from Fat Duck in England, and music by Johnny Cash

Heirloom BBQ Passionate chef’s all have one thing in common…a story, past mixed with present, that continues to shape a connection to food throughout their journey into the culinary world. This hillbilly chef, Cody Taylor, found a passion for BBQ. Working in restaurants from the age of 15, Cody realized his journey into food just begun. Now that his focus has been reached, the pursuit of smoked meat perfection has become his hidden treasure. Chef Jiyeon Lee’s path into expressive ideas and artistic flavors began on a stage that many strive to reach. At an early age, Chef Jiyeon was a music sensation in her home country of South Korea, rising to a level of stardom that she never expected. After recording multiple hit albums, JiJi, as called by fellow chefs , decided to pursue a new direction that utilized her creative aspirations and desire to face new challenges. Cooking and learning Western food techniques provided this medium, and she applied this passion into traveling and working for the best restaurants and hotels she could find. A deep connection to new found flavors was formed, but her desire to bring the culture and heritage of Korea’s cuisine to the forefront of the gastronomical world only grew stronger. With this new goal pushing her onward, Chef JiJi has begun to connect the past with her present.

Heirloom Market is the smallest of places with the biggest of hearts. This chef driven restaurant was designed with the idea of paying respect to iconic BBQ food ways with the touch of our personal flavor. Chefs Cody and Jiyeon decided to create Heirloom Market with one basic thought “What can we enjoy doing for the next 10 years”. We decided to cook to our strengths. Simple, Classic, and Fresh are three adjectives that should never be lost when providing such a polarizing cuisine as BBQ. Jiyeon, a South Korean ex-pat, grew up with the flavors of grilled meats, pickled vegetables, and a constant array of side dishes. Her culinary training and travels in the states has led to a deep rooted love for “Seoul” food or classic Southern cuisine. Cody (a Texas born, Tennessee raised, Atlanta trained Chef) has spent countless hours cooking, eating, and appreciating everything BBQ. Together they have created a place that provides the best of “the things we eat on our days off.”

Pot Luck Recipe Swap Holiday Party

Esther — Fri, 02 Dec 2011 20:38:31 +0000

Want a new recipe for the holidays?
Join us Saturday, December 10th at 7PM for a
POT LUCK RECIPE SWAP
$12 – BYOB and BYOD
RESERVE HERE
at the home of Founders Society Members
Stephanie and Patrick Warren
Send me your recipe info@forfoodssake.org . We’ll photograph the dish and throw it all into a pdf you can download from the website. Coolest cookbook ever[wink]. Carnivore, omnivore, vegetarian, or vegan, we all gotta eat. Just please be sure to make your ingredients known so those of us with allergies and/or dietary restrictions will know what’s cookin.
Address is on Buy Ticket Page. Space is limited.

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D&A Farm

Esther — Thu, 29 Sep 2011 12:05:16 +0000

Chef Evan Cordes and D&A Farm Host Oct. 11 For Foods Sake

What prepared you to be a farmer? When I was younger, I worked in a greenhouse at the local nursery. It was a small, family run business, similar to my farm now. I worked there for 10 years, and learned an awful lot about growing plants.
What is a unique feature and how many acres do you farm? We have a 12’ deep cavern with a spring in the middle of the farm. The spring always has water, no matter how dry it is. We farm about 15 acres. I own 20 and rent 4.
Tell us about your main crops and how you chose the varieties. If you have livestock, tell us about your feed and how they live on your farm. We pride ourselves on crop diversity; it’s the heart of our business model. Our success is that we grow many different crops. The varieties that we grow are a result of trial and error over many years. We see what works on our farm and our system. We’ve grown over 30 varieties of cantaloupe over the years, and now we are down to one variety because it’s what works the best.
How much of food goes to farmers markets and or restaurants? 65% of our food goes to farmers markets and restaurants. The remaining 35% goes to our CSA (which starts Oct 12, see our website, dandafarm.com to sign up)
What challenges do you have as a farmer? Weather is the biggest challenge. There’s the rule of too, it’s always too dang something- too hot, too cold, too wet, too dry, it rained, but too hard…
Where do you see farming in the future? I see the future of farming as continuing on the current trend of either very small or very large farms with nothing in between.
Where would be your ideal location for your last supper, what would be your meal & music and who would join you ? I would spend my last meal at home on the farm with my family. If I had to pick on season to eat from, it would be spring going into summer, with both cool and warm crops.

We are a first generation small family farm operated primarily by Dave and Alan Bentoski. With the help of a few dedicated employees and several family members we grow and market over 80 varieties of certified organic fruits, vegetables, melons, and vegetable transplants. The produce is raised on roughly 15 acres of cultivated ground which counts 1 heated greenhouse and 9 unheated high tunnels that we use for season extension. We received our organic certification in February of 2007. But we have been farming “organically” from the start. We market our produce mostly direct to consumers through our CSA program and at Morningside Farmers Market, which you can find out more about here at our site, and to several area restaurants. We are constantly evaluating new crops and farm enterprises to add to this list. Stand back and watch us grow!!

Chef Evan Cordes

Esther — Thu, 29 Sep 2011 12:03:15 +0000

Q&A with Chef Evan Cordes
Why is sustainability important to you & your restaurant? This really just boils down to doing the “right” thing. Supporting the local economy is essential, the more we can support the farms that surround the city, the more jobs can be be created; which, as we all know, is the ultimate driving force for the economy. Supporting businesses like organic farms that support their local community is also essential to healthy happy families, that live and work in their community.

If you were a farmer what would you raise or grow? Chicken and Hops. A small family of goats, eggplant (i love the eggplant), and some really spicy arugula.

What one seasoning can you not live without? Thyme, but really hot sauce.

What should every kitchen not be without? A good sharp knife that the kitcheneer feels comfortable with. Brown pan liner paper, makes clean-up a breeze. A cast iron braising dish, I have a 5 quart Staub that I love.

What chef, person and or book inspired you to enter the culinary world? Juan Esparza, Chef de Cuisine at Poole’s Diner in Raleigh, North Carolina. I met Juan seven or eight years ago, he inspired me then and he inspires me now. He has a fantastic sense of humor and an even better palate.

What are some can’t miss items on the menu? Chicken Livers hot wing style; Braised Bacon and Shrimp with Shiitake Relish; Skirt Steak with Arugula, Crisp Potatoes and Smoked Peanut Picililli.

What celebrity or historical figure would you most want to serve a meal to? Abe Lincoln, he seemed like a pretty reasonable fellow. If Abe Lincoln was unavailable, Joel Nathaniel Cummins.

Where and with whom would be your ideal location for your last supper? What would you eat, drink and listen to ? I would eat dinner with my wonderful wife in the bite of Cape Lookout on the NC coast. We would eat deviled eggs, white anchovies, chunks of hot calabrese sausage, and roast chunks of foie gras over a campfire like marshmallows. We would enjoy a couple of bottles: Falanghina, Duvall Leroy, a nice smokey Malbec. I would have Matthew Bettinger make white whiskey cocktails all night with little umbrellas in them and Wilco would play live from about fifty feet away. When the meal was over, we would dance.

Having etched out a niche in the Atlanta market as a destination for classic cocktails, H Harper Station is now furthering their commitment to local, seasonal and sustainable food with the addition of Executive Chef, Evan Cordes. “We have always been focused on sustainable meats and local produce, and with Evan’s natural affinity for those things it’s just getting better and better” states Jerry Slater, Harper’s owner.

Evan Cordes, born and raised in North Carolina, and most recently of Cakes & Ale and Serpas True Food, is excited about crafting menus in H. Harper Station’s relaxed, yet still elegant atmosphere. “I believe that a delicious meal, crafted from local ingredients should not be out of reach for anyone” states Cordes.

Guests can expect the menu to change more frequently as items come in and out of season. Making a summer debut on the menu is a locally harvested eggplant carpaccio with tomatoes and marinated peppers, a summer bean salad featuring green beans, sunflower sprouts and black cherry tomatoes and a ribeye with smoked potato salad and roasted okra. Cordes and Slater have partnered with local farms like Bes’ Maid Garden Essentials, D & A Farms and Gaia Gardens to ensure a frequent supply of high quality, organically grown local produce.

Graveyard Shift: Supper at Oakland Cemetery

Esther — Tue, 27 Sep 2011 01:58:45 +0000

by Amanda Trevelino of Full Dishclosure

Oakland Cemetery

A chilly October mist settles over us the minute we step
into the graveyard, making us a little unsure about having
agreed to dine with the dead, but Esther Andrew and
Chef Evan Cordes are about to shift our way of thinking.
Photos by Kitty Ray Swain.

In the three years since Andrew founded For Foods Sake supper club she’s treated invitation-only members to culinary experiences at secret locations from rooftops to farms; private homes to hidden gardens. But her October destination redefined underground eateries, considering many of the hosts had been dead and buried at Atlanta’s Oakland Cemetery since the 1800′s. What could entice us here on a cold dreary night? Only the wizardry of Chef Evan Cordes of nearby H. Harper Station, paired with the promise of end-of-season organic produce from D&A Farms.

Garden and Gun Magazine singles out Cordes (a North Carolina native who formerly brought acclaim to Cakes & Ale and Serpas True Food) for his creative revival of classic southern cocktails. So we were sure he’d bring similar creativity to a meal in an historically significant location. After all, we were surrounded by Gone With the Wind author Margaret Mitchell, golf great Bobby Jones, former mayors and dignitaries and no less than 40,000 civil war soldiers.

In town less than 24-hours after his honeymoon, Cordes put together a layered menu that incorporated summer-time veggies we’d given up hope of enjoying until next year: roast okra to start, and sweet corn to finish, thanks to D&A’s hoop tunnel farming system that enables soil to maintain warmth.

Nestled under ancient oaks and magnolias, an appreciative audience of 50 foodies and friends felt quite alive savoring the first and second courses. Most seemed to agree the olive oil poached turnips paired with smoked trout couldn’t be topped. But when the entree was passed family style, the warm field peas and butter beans proved to be the perfect comfort food. There was a poignant awareness of past, present and future as we honored those no longer with us and focused on For Foods Sake’s mission of supporting 180 Degree Kitchen, a project of City of Refuge. Executive Director Bruce Deel reminded us of the extraordinary crime rate in a particular part of our city where the 180 Degree Kitchen offers a potential culinary arts solution to 18 to 25-year-olds. By learning the building blocks of a culinary career, students can find work with participating restaurants, meanwhile the food they prepare goes to feed the hungry and homeless, and money earned through the Kitchen’s outside catering services helps fund the program.

The Menu:
Amuse-pork rillette with espillette-cocoa mustard and pickled mushroom toasts Wine: MontAsolo Merlot, Veneto
1st salad of pea shoots, broccoli and sunflower sprouts, D & A greens and okra with spiced pomegranate kernels and roast okra. pumpkinseed viniagrette.

2nd pickled shrimp and smoked trout on olive oil poached turnips with carrot gribiche and wood roast mussels Wine: Tiamo Chianti, Tuscany

3rd roast pork shoulder served family style with warm field peas, butterbeans, and roast pepper creme fraiche; butternut squash salad with proscuitto and cranberries; collard greens with sticky farro Wine: Pietra Majella, Montepulciano D’Abruzzo

4th fig sorghum buchon with sweet corn and local honey

D&A Farm:
Family owned an operated by Dave and Alan Bentoski, D&A grows more than 80 varieties of certified organic fruits, vegetables, melons, and vegetable transplants. The produce is raised on roughly 15 acres of cultivated ground which counts 1 heated greenhouse and 9 unheated high tunnels used for season extension. Certified organic since 2007, D&A’s premium produce is available direct to consumers through its CSA program and at Morningside Farmers Market.

Historic Oakland Cemetery:
This garden cemetery, founded in 1850, is the final resting place of many of Atlanta’s settlers, builders, and most noted citizens like Bobby Jones, Margaret Mitchell, and Maynard Jackson. It is also a showplace of sculpture and architecture, and a botanical preserve. Cemetery photo by Joel Silverman 2008.

Oakland Cemetery

Save the Date

Esther — Sun, 25 Sep 2011 20:08:22 +0000

Stay Tuned for the upcoming Fall 2012 For Foods Sake. It’s always unique and always underground!

Thursday, November 3, 2011 City of Refuge Gala: Writing Stories of Hope

Esther — Wed, 14 Sep 2011 15:21:24 +0000

City of Refuge Gala

City of Refuge provides both life-saving resources and life-building tools to individuals and families living in poverty each year. Each year 10,000 people come to City of Refuge to overcome the barriers preventing them from achieving a fulfilled and successful life. While they are there they participate in a multitude of programs specifically targeted to restore dignity and increase personal responsibility. When men, women and children leave City of Refuge they are no longer hungry, homeless and sick. They have the tools to achieve independent living, experience success in their education and career, and work hard to rebuild their lives. Thank you to the past donors who have made these essential steps to independence possible.

To celebrate the transformations that have taken place at City of Refuge and the courage of the individuals currently participating in the program, the board of directors and dedicated volunteers are planning the 2011 City of Refuge Gala: Writing Stories of Hope to be held on Thursday, November 3, 2011 at 6:30 p.m. Guests will enjoy an inspirational evening filled with stories of lives that have been transformed, silent auction and prize drawing, and a wonderful dinner. The event is limited to 400 attendees. Last year’s event sold out of tickets, which sell for $125.00. You will not want to miss this evening.

Please consider joining us as a Host of this special evening. Host Committee member receive priority seating and have their name listed in the program. Responsibilities the Host committee include sending in the names and address of 10 couple you would like to invite to the event to Elizabeth Hornbuckle at Elizabeth@wellspringresource.com and donating an item for the silent auction.

Chef Suzanne Vizethann

Esther — Mon, 11 Apr 2011 12:06:51 +0000

Why is sourcing local and or organic produce important to you & your restaurant? Knowing what you eat is important and we as chefs should know not only what we are feeding people but also where it is coming from. I try to use organic ingredients when possible but using local and seasonal ingredients is imperative. Supporting local farmers is important to me and I try to utilize their sources whenever possible. I always design my menus around seasonality and availability using ingredients at their peak.

If you were a farmer what would you raise or grow? Chickens/Eggs. Eggs are my favorite things to cook so I would love to raise them myself.

What one seasoning can you not live without? Salt-all kinds

What should every kitchen not be without?A good chef’s knife and tasting spoons.

What chef or person inspired you to enter the culinary world? Thomas Keller. The first cookbook I ever read cover to cover was “the French Laundry” it inspired me to become a chef and taught me the importance of the industry

What celebrity or historical figure would you most want to serve a meal to? Gordan Ramsay

Where and with whom would be your ideal location for your last supper? What would you eat, drink and listen to ?My last supper would probably have to be my dad’s spaghetti sauce with homemade meatballs, bruschetta, and a tomato-basil platter. This was the first meal I learned to cook and I love it’s simplicity and flavors. I remember smelling the fresh garlic and basil as a little girl when this meal was being prepared; these are still my favorite kitchen smells today. I would enjoy this meal with a bottle of red wine with my family and my dog Sawyer preferably on the water in a warm climate. I would have to go with a slice of carrot cake for dessert that was heated in the microwave for about 7 seconds.

Suzanne was born and raised in Atlanta, GA and was brought up around good food. With a grandmother or “Nona” as it’s referred to in Italian, hailing from Rome, Suzanne was educated early on about the importance of good food and it’s power of bringing people together. In college as a hospitality major at the University of South Carolina, Suzanne discovered her passion for food by watching the food network and re-creating the recipes she had seen. Upon graduation she decided to explore this passion and enroll in culinary school back home in Atlanta. Suzanne worked under chef Richard Blais at Concentrics’s ONE Midtown Kitchen and chef Eli Kirstein before deciding to start her own business, the Hungry Peach, specializing in private dinner parties. In 2009 she partnered with best friend, Conor, and the two opened the Hungry Peach Cafe in the Atlanta Decorative Arts Center (ADAC) in Buckhead. Suzanne has recently paired up with pastry chef Jonathan St. Hilaire to execute his BYOBakeshop dinners concept; family style dinners held the 1^st weekend of every month at his bakery Bakeshop in Midtown. She creates BYOBakeshop dinner menus based on seasonality and availability, always keeping quality in mind and putting her heart into every meal.