For Foods Sake » Gum Creek Farms

Chef Hector Santiago

esther.andrew — Sun, 09 Aug 2009 18:54:15 +0000

Q & A with Chef Hector

Why is sourcing local produce important to you and your restaurant? Freshness and quality. Most farmers that we buy from are growing heirloom varieties and are willing to experiment with varieties that we may want (i.e. padron peppers). This is beside the fact that these product travel less to get to us than an hour to get to us… freshness and quality.

What one seasoning can you not live without? Hot peppers

What celebrity or historical figure would you most want to serve a meal to? My first chef, Giovanna Heyke, who is now a celebrity chef in Puerto Rico.

What would you have at your last supper? Rice, Beans, Fried pork and plantains – classic P.R. (that’s Puerto Rican!)

Where would be your ideal location for your last supper and what music would you listen to? I’m too young to answer this…. probably in a tropical mountain, outside, overlooking the sea, just like at my 40th birthday. As for the music, I’d like to listen to the sounds of nature – the ocean, the birds… with some Bossa Nova playing in the background.

Who would you have your last supper with and what would your beverage of choice be? A group of my best friends, family and my wife, and my doggies… people I love.

Hector Santiago is a native of Puerto Rico whose interest in cooking began while he was in college at the University of Puerto Rico. In pursuing this interest, he obtained a job working under Chef Giovanna Huyke at a restaurant in the El San Juan Hotel and Casino. Apprenticing such a well-known Puerto Rican chef helped fuel Hector’s decision to become a chef himself, and after graduating with a business degree he moved to the United States to attend the Culinary Institute of America (CIA) in Hyde Park.

While attending CIA, Hector externed at the Greenbrier Hotel in West Virginia, one of the few Five Diamond Hotels in the United States. After graduating from CIA in 1993, Hector worked in New York City at the Manhattan Ocean Club before being recruited to the Stony Hill Inn, a four-star restaurant in New Jersey by a former CIA instructor, Chef Sam Hazen. When Chef Hazen opened a new restaurant in Manhattan, he took Hector with him. As the sous chef at the new restaurant, Hector helped launch The Heartland Brewery into immediate success by serving an entirely made-from-scratch menu to over a thousand people a day.

In 1995, Hector moved to Atlanta, and worked for the Peasant Restaurant Group for nearly four years and cooked for many special events, including a James Beard Dinner. After Peasant Restaurants was sold, Hector worked at Murphy’s Restaurant and then at Duex Plex.

His passion for international cuisine had risen over the years, however, and his desire to introduce Atlanta to the Latino ingredients he loved inspired him to open his own restaurant. He shared with his wife a desire to open a restaurant of their own, and it wasn’t long before Pura Vida was born. “Pura Vida” literally translates to mean “pure life,” and is a saying used in Costa Rica to express “life is great” or “that’s life.” When Hector and Leslie visited Costa Rica they decided that Pura Vida was a great name for a restaurant. When creating a menu they decided that tapas would be the perfect way for Hector to express his creativity and passion for Latino cuisine. They built a menu for Pura Vida that features dishes with ingredients from all over Latin America and Spain. The menu is heavily influenced by Hector’s background in Latino cuisine combined with both classic and avante garde cooking techniques.

The restaurant has been a huge success, most recently boasting awards such as a listing in the Atlanta Journal-Constitution’s Top 50 Restaurants & Restaurant of the Year 2005, the Best Tapas Restaurant by Creative Loafing and CitySearch.com, the Sunday Paper and Jezebel Magazine, and Atlanta Magazine’s “Best of Atlanta,” as well as the Best Margarita, Best Group Dining, Best Place for a First Date and Best Exotic Drinks by CitySearch.com.

Chef Santiago was named “Rising Star Chef” for Atlanta in 2007, by StarChefs.com, and was a long-list nominee for “Best Chef of the Southeast” by the James Beard Foundation for 2008 & 2009. Recently, Hector’s brunch menu was named “Best New Brunch” by Atlanta Magazine’s “Best of Atlanta”.

Hector likes to keep things fresh, and keep learning. He does “stages” at least once a year, and has recently done them with José Andres at Café Atlantico, Jaleo & Zatinya in Washington DC, with Wylie Dufres at WD~50 in Manhattan, and at Mugaritz in Spain. These “Stages” are a way for him to see what others are doing, learn about new techniques and ingredients. Chef Hector has also traveled to Costa Rica, Venezuela, Peru, Mexico, Chile, Argentina, and Nicaragua to explore the food cultures of these countries.

Hector has been able to center his knowledge and food experiences to integrate it into his own cuisine and style. His creations are fresh, bold, creative, passionate and reflection of his roots. His philosophy is “Bueno, Bonito, Barato,” which translates to mean “Good, Attractive & Value.” As Hector continues to learn more about Latino cuisine, he and Leslie strive to integrate this philosophy into each dish created at Pura Vida by providing good food, in an attractive environment, at a great price to their customers.

Chef Hector Santiago, Gum Creek Farms & Farmer Jeff

esther.andrew — Fri, 07 Aug 2009 18:42:33 +0000

August 6, 2009
Lamb (Oveja) Head To Tail

For Food’s Sake gathering took place at the Cator Woolford Gardens at the Frazer Center. With it’s picturesque gardens and shady trees, guest were offered a touch of dignified elegance. The talented Chef Hector Santiago and the students of 180 Degree Kitchen served a twist of the unexpected with Oveja {Lamb} Head to Tail. A truly palate exploring Latin American dinner with an exotic Amuse and delectable courses such lamb loin with Honduran cous cous and Farmer Jeff’s tomatoes. The main course of lamb was prepared to perfection with Gum Creek Farms grass fed lamb that anyone can truly taste the difference! Farmer Jeff Collins explained the differences in organic and permaculture farming and the night finished with Hector tempting our palate once more with lamb in an unusual sweet form.

Amuse’

Queso De Cabeza Y Cuello En Montadito With Greens

Suggested wine pairing: Vega Sindoa Rose, Navarra, Spain

First course

Lomo De Cordero Crudo

Micro Diced Lamb Loin, Marmahon (Honduranian Cous Cous), Tiny Local Tomatoes, Sour Orange Confit,

Lime, Local Cucumbers & Herbs

Suggested wine pairing: Crios Torrontes, Argentina

Second course

Cordero Al Palta Choclo

Choclo Corn Ñoquis, Sharp Sheep’s Cheese, Basil

Suggested wine pairing: Ventisquero, Pinot Noir, Casablanca, Chile

Main course

“Piquito” De Cordero Al Padron

Funche De Platano, Pimientos del Padron Sauce

Roasted Local Tomatoes, Herbs

Suggested wine pairing: Ventisquero “Grey”

Carmenere , Maipo, Chile

Dessert course

Helado De Oveja Y Abeja

Sheeps Milk Cheese & Honey Ice Cream,

Vanilla Scented Lamb Nut “Beignets”, Cocoa Nibs

Suggested wine pairing: Casta Diva Muscat, Alicante, Spain

Photos provided by Kitty Ray Swain & Anna Haber

Chef Dan Barash, Gum Creek Farms & Star Provisions

esther.andrew — Tue, 30 Jun 2009 04:23:17 +0000

June 28, 2009
“Artisanal Pork”

For Food’s Sake gathering took place in a beautiful home on the historic Habersham Road of Buckhead. 180 Degree Kitchen and the talented Chef Dan Barash served dinner in several private dining rooms to 34 guest who savored artisanal pork loin. Tommy Searcy of Gum Creek Farms discussed how he breeds & raises his pigs for maximum flavor. The chef finished the evening with a delightful & unique dish of Chevre & Clemson Blue Ice Cream paired with local cheese provided by Star Provision’s Cheesemonger Tim Gaddis.

First course
Grilled chilled Phillips Farms portabella napoleon, herbed feta & port natural aged balsamic drizzle
Suggested wine pairing: Wild Rock Pinot Noir Central, Otago New Zealand or Vincent Girardin Bourgogne
Second course
P.E.I. mussels charred tomato vegetable broth caramelized shallots, roasted corn & Phillips Farm shiitake mushrooms, truffled crustini
Suggested wine pairing: Ken Forrester Petit Chenin, South Africa or Salvard Unique Sauvignon Blanc, Loire. Baby Sancerre
Third Course
Chipotle rubbed Gum Creek Farms pork loin tri-colored asparagus confit, currant demi glace, port reduction
Suggested wine pairing: Viticcio Chianti or Four Vines Old Vine Zinfandel, Paso Robles
Finish
Sweet Grass Chevre & Clemson Blue Ice Cream, Awe-Brie & Red Hill Cheddar – Pizzelle cookie Cherry Cranberry Jam
Suggested wine pairing:Jorge Ordonez “Victoria” Sweet white dessert wine, Malaga, Spain

Gum Creek Farms

esther.andrew — Mon, 29 Jun 2009 14:23:20 +0000

Naturally grown Berkshire pork, Katahdin lamb, chicken and turkey are grown on pastures that include grasses and clovers. The pastures are not treated with insecticide or herbicide. Rotational grazing methods are used for disease management and better forage nutrition. Our animals are drug free (No growth hormones or preventative antibiotics). They are processed at State of Georgia or USDA processors. We sell at the Cotton Mill Market in Carrollton, Georgia