so, we have had some great athens-related food/book news as of late…
in addition to hugh’s book, former athenian tamar adler also released her first book, an everlasting meal, last week.
{tamar was the founding head chef at farm 255…}
yesterday, on a perfect fall day, a group of us gathered in the country and ate good food and listened to tamar read from her book, under huge oak trees.
some of us played on tractors, too.
’twas a great day on the farm.
our friend hugh‘s cookbook came out on tuesday:
A New Turn in the South introduces hugh & his food through his writing, his sketches and, most importantly, his recipes.
those who know hugh know that the community of athens is as important to him as it is to us ladies here at beauty everyday.
so, the book feels like an introduction to athens, as well.
please pick up a copy, from our new local bookstore, if you love food, the south, or just enjoy a good book!
(and i must add, that i had the great fortune to help by taking photographs for it and helping with it’s design, as well…)
some images from this shoot were included:
as well as illustrations from our friend susan:
jordan helped too:
kudos to clarkson potter for letting us all collaborate and for their creative imagery selection!
the end.
keep up with hugh here:
tim and alice mills are some of the nicest folks you will meet.
we first got to know them, years ago, when we would all do the holiday market at big city bread.
we would all be huddled up in the cold, albeit in a festive, glowing atmosphere, but they would always be smiling, just happy to be there.
tim and alice and their red mule, luke, grind grits, polenta, and cornmeal and sell it to many of our local grocery stores and co-ops, and also to our best restaurants.
luke grinds it by walking ’round an engine shaft that tim rigged up to power a grinder in his shed.
tim’s innovative and thrifty design has been studied by folks at UGA and has even inspired a similar grist mill in africa- built with local, found ingredients.
tim is telling me how it all works:
while alice watches:
with the big pecan crop this year, i have had pecans on my mind. my friend carrie shared this decadent recipe for her chocolate pecan pie.
during the holidays this pie is a southern staple.
i think i might have to make one for our new years day festivities and feast.
see the recipe after the jump and thank you to sugar beet catering in athens, ga for sharing!
a while ago we did a little story on the four courseman. to refresh…the four coursemen are a group of athens folks that started a supper club style restaurant here in town. their menu is always inspired by fresh and local food and the ambiance in the old southern shotgun is unlike any other restaurant.
this past week a pilot of the show “four courseman” aired on the cooking channel. needless to say, we are thrilled at the possibility of this show continuing and have heard nothing but good things. good luck!
read more here!
i picked up some field peas at the farmers market this week. i tossed them with some olive oil, end of the season peppers, garlic, and onions. a perfect summer side.
our friends at farm 255 are always up to something new. this spring they opened up a new restaurant called farmburger in decatur, GA. with a similar concept as farm 255, they are serving up farm raised burgers (from their own farm) with toppings fresh from local farms.
we ordered a sampling from their menu. to start we had homemade pickles and boiled peanuts.
for our entree we ordered a no 1 burger and a quinoa veggie burger topped with some fresh arugula, heirloom tomatoes, farmburger sauce… and some pickled jalapenos on the side. delicious! we also ordered some farmburger fries which are tossed in parmesan cheese, garlic, and herbs…YUM!
fresh food just tastes better!
thanks again to design*sponge for including us on friday.
here are some more images from the supper. hugh’s recipe for shrimp rolls follows…
enjoy!
rebecca standing in the door of her idea shack:
the light inside is insanely beautiful- dim, but glowing.
meanwhile, outside…
we all loved looking at the reisling gelee’, or as we called it that night, “Fancy jello shots”…
my friends carrie and catie cooked up this yummy sauce from the figs in their back yard. this time of year the fig trees are exploding with their lovely fruits.
enjoy!
recipe follows
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