Home grown tomatoes, home grown tomatoes,
What’d life be without home grown Tomatoes,
There’s only two things that money can’t buy:
That’s true love and home grown tomatoes.

With the Blue Dogs Band lyrics ringing in my ear “There’s only two things money can’t buy, That’s true love and home grown tomatoes” ….this southern vegetable(oops) I mean fruit was last Thursday’s  For Food’s Sake celebration with Chef Nick Melvin and Farmer Andrew and Christina Norman.  Featured in Elle Décor,  the dinner took place at the historical home of For Food’s Sake Member’s, Allison and Warner McConaughey. Members were swept away with the restored 1920 Tudor home’s contemporary personality mixed with historical trim, venetian plaster walls and an open kitchen. The evening was jump-started with a rock glass of “BLT” Tomato Lemon Water with bacon infused Vodka lettuce ice followed by pure pork goodness: pork head terrine with tomato jam and green tomato pickles. If you have any aversion towards the idea of head cheese, take one bite of Nick’s paired with his homegrown green tomatos and you’ll quickly become a convert towards its affection! And if you thought his amuse presentation were over, his tomato and buttermilk cheese tart simplistic flavors were delicious!  Affectionately called “tomato man”, Farmer Andrew charmed us with his humorous personality . With many of his exotic heirloom seeds purchased at varying costs from around the world like Galapagos, members laughed when he jokingly offered a dollar a seed from our plates. He reminded us that supporting the farmers inherently prevents the demise of heirloom seeds. As if you thought the night were coming to an end, 1st course was served outside in the McConaugheys’ elegantly landscaped back yard terrace with our signature candelabras dispersed on the table for soothing ambient lighting. Albeit a bit balmy, conversations almost halted as guest savored the carpaccio tomato, pickled GA trout, peppercress and a delicate quail egg. Who knew carpaccio didn’t have to be meat [wink]! 2nd course was the crowd favorite with the southern comfort dish of yard bean succotash pie with a warm bacon vinaigrette. What is most challenging in an environment of serving 48 guests at once is for a chef to not overcook the fish. Nick’s sorghum tea, steamed halibut with Andrew’s okra was moist, flaky and so delicious. A great meal should always have a sweet ending and guest moved down to the wine cellar for a creamy delicate sweet potato crème brulée in the quintessentially southern-mason jars.  Topped with Sweet Corn Ice-cream , I don’t think I’ve ever tasted icecream so out-of-this world! More photos to come but the menu is below.

June 23 2010
Chef Nick Melvin & Noring Farms

“BLT” Tomato Lemon Water Bacon Infused Vodka Lettuce Ice
Tomato and Fresh Buttermilk Cheese Tart w/ Smoked Sea Salt
Pork Head Terrine w/ Tomato Jam And Green Tomato Pickles

First course
Carpaccio Tomato, Pickled GA Trout, Peppercress, Quail Egg
Suggested wine pairing:
Cremant de Limoux NV, Sparkling Rose
Second course
Pie of Yard Bean Succotash, Warm Bacon Vinaigrette
Suggested wine pairing: Weins-Prum Riesling, Germany 2007
Third course
Vinaigrette Sorghum Tea, Steamed Halibut, Okra
Suggested wine pairing:
Mestre Michelot Bourgogne Blanc 2006
Fourth course
Crème Brulee Sweet Corn Icecream
Suggested wine pairing: Elio Perrone Moscato d’Asti

PHOTOS provided by Kitty Ray Swain

chef_nick_melvin

Q & A with Chef Nick

Why is sourcing local and or organic produce important to you & your restaurant? I truly believe that as a cook and as a chef its my job to help introduce local and organic products to the guest.  They come to my restaurant w/ full trust that the food I’m giving them will be the best quality and the best for them and so its my responsibility to give them the best.

If you were a farmer what would you raise or grow? Of course the obvious answer should be pork, b/c I believe its God candy, but I would love to grow any type of veggie.

What one seasoning can you not live without? Sea Salt

What should every kitchen not be without? A great crew, your nothing without your team, all else will follow accordingly.

What chef or person inspired you to enter the culinary world? My mother was definitely a heavy influence on my entering the culinary world and my two icons would have to be Alice Waters and Frank Stitt

What celebrity or historical figure would you most want to serve a meal to?Bob Dylan, why?? Cause Dylan is god

Where and with whom would be your ideal location for your last supper? What would you eat, drink and listen to ? Wow, last supper, I’d have to say that I would have dinner with in an old building in the French Quarter, we’d have to start off w/ some absinthe, gumbo, whole roasted hog, sweetbreads, and simply prepared roasted veggies, finished off w/ a butterscotch bread pudding and several shot of pappy van winkle.

With a passion for food and all things pure and local, nationally acclaimed Chef Nick Melvin, formerly of The Farmhouse at Serenbe, creates Southern comfort inspired dishes with modern influences at Atlanta’s PARISH: Foods & Goods, a true neighborhood restaurant and market. A New Orleans native, he utilizes the local and farm-to-table philosophies that PARISH embraces as he brings the flavors of Southern roots back to Atlanta. Dishes epitomize his blending of the character, taste and love of the Crescent City with local Georgia flair. He emphasizes local farmers through weekly changing appetizers and entrées.

Prior to taking the helm at PARISH, Melvin was the executive chef at the Farmhouse at Serenbe, where he created a prix fixe, weekly-changing chef’s choice menu that featured seasonal dishes that incorporated the freshest ingredients from the Serenbe Organic Farms. His approach to local, sustainable and organic farming and cooking has been featured nationally in The New York Times and on the Travel Channel, as well as locally in The Atlantan. Preceding his time at Serenbe, Melvin was a mainstay at Concentrics Restaurants as a sous chef at Murphy’s, Room at TWELVE and TAP.

Melvin graduated from Le Cordon Bleu at Scottsdale Culinary Institute in 2003, during which time he held an externship at Hotel Jerome in Aspen, Colo., and Dickie Brennan’s Steakhouse in New Orleans, La. He perfected his culinary skills while staging with Chef Susan Spicer at New Orleans’ Bayonna and Frank Stitt of Highlands Bar and Grill in Birmingham, Ala. Born and raised in New Orleans, Melvin quickly developed a love and appreciation for the wonderful food of the Crescent City. He spent many afternoons cooking with his mother, who first introduced him to Alice Waters’ principles of using fresh and local ingredients in cooking. When he’s not in the kitchen, Melvin enjoys gardening, traveling and playing racquetball.