Join my friend Jason Dominy of Batdorf & Bronson Coffee Roasters- Atlanta as he schools you in coffee while you feast on the delicious food pairings by Chef Eddie Russell of Parish Atlanta and the delectable chocolates by Kristen Hard of Cacao Atlanta – Bean to Bar Chocolate A learning experience not to be missed for coffee lovers.

You’ll never look at coffee the same way again. 

 
Thursday evening • May 23rd • 6:30-8:30 • The Third Space in the Old Fourth Ward-Studioplex.

Go here to sign up –>> http://www.eventbrite.com/event/6535424631/eorg

Ryan and Jen had been planning since the inception of STAPLEHOUSE to turn this venture into their dream restaurant. They had selected the building, and the wheels were in motion to begin a new chapter in their lives. Within minutes, all of that came crashing down around them. The Hidingers would have to put everything on hold. But what happened within days of the diagnosis was truly extraordinary, and speaks volumes of Atlanta’s culinary community. Fundraisers were set up in their name to help cover the enormous cost of treating this rare form of cancer. Donations were pouring in from all over the country. And with that, Team HIDI was born thanks to family, friends, chefs, restauranteurs and Atlanta’s diners.

Six months later, the fundraising has transformed not only the lives of the Hidingers but the future of STAPLEHOUSE. Today, Ryan is fighting (and winning) a fierce battle against cancer thanks to the generosity of the Atlanta dining community.  Demonstrating tremendous Grace, Ryan and Jen (along with their family and friends, such as Chef Ryan Smith of Empire State South) have revitalized STAPLEHOUSE, turning it into a purpose-driven restaurant which will help raise funds for those in the culinary community experiencing financial hardships.

Please join the Hidingers in making their dreams reality, and help them give back to the community who has given them the hope and strength to kick cancer’s ass!

To learn more about STAPLEHOUSE and The Giving Kitchen, or to donate, visit www.staplehouse.com/ or www.indiegogo.com/projects/staplehouse-a-purpose-driven-restaurant.

Upcoming Events in Support of STAPLEHOUSE and The Giving Kitchen:

Rootbeerpalooza!

May 16, 2012 at Batdorf & Bronson Coffee Roasters- Atlanta from 7-9pm. 

https://www.facebook.com/events/587633497922620/

Memorial Day Pig Roast

May 26, 2012  at the home of Jason Apple (Atlanta Food Blogger Sociey, The Kitchen Man Can and Kitchen Fronts of Georgia) from 4:30 pm – until we get kicked out.

https://www.facebook.com/events/101914930013294/

Red Pepper Taqueria Industry Night

Beginning May 13th, every Monday from 10p-12a through May and June, Red Pepper Taqueria will donate 10% of sales from Industry Night to The Giving Kitchen!

http://www.eatredpepper.com/

Dining Out for Team Hidi:

A percentage of sales from your meal will be donated to Team HIDI at the following restaurants: Muss and Turners, Local Three and Empire State South

https://twistedsouthmagazine.submittable.com/submit/20240

https://twistedsouthmagazine.submittable.com/submit

I have always been fascinated by food history and, in particular, Southern food history. There is something about knowing where your food comes from that excites me, as if I have been let in on a special secret. I’m not talking about just what farm on which your vegetables were grown or how your pork was raised, but really knowing how the dishes you prepare each night, the old family recipe kept locked away in a decaying book, the one dish that defines your entire childhood came into being.  There’s a story behind it all; a beginning, a middle and a never-ending. But nowhere can you find more history, a chance to glimpse at the daily life of yesteryear, than a vintage cookbook. These books to me are the Old Testament of food, filled with poetic preludes, kitchen law and folklore, nearly extinct ingredients and antiquated cooking methods. The pages call out to the reader, enticing, tantalizing, waiting for someone to recreate a dish or learn a forgotten technique modern kitchen appliances have made obsolete.

Most vintage Southern cookbooks were written by former matriarchs of large plantation families, while others by women of humbler means like those on the farms that covered the varied landscape of the South, and still others by the many city slicker Leagues of Atlanta, New Orleans or Charleston. However, for me, the most fascinating cookbooks are those by African American women living prior to 1940. Pages upon pages of dishes and recollections which followed their families through slavery and into the almost as cruel Jim Crow era.  It is in these books that we learn of their daily diet, the various plants and animals grown on their tiny plots of land, how they survived on little yet always seemed to perform the miracle of the 5 loaves and 2 fishes regularly.  You can almost hear them speaking to you as you read aloud the recipes written in their distinct vernacular. A history lesson wrapped in food, etymology, seasons and culture.

I recently stumbled upon the cookbook What Mrs. Fisher Knows about Old Southern Cooking through a friend of mine after discussing our mutual love of Southern food in an historical context. As we nerded out over our affinity for vintage African American recipes, it became apparent that I needed to add this lovely to my growing collection. Yes, I am becoming the crazy cookbook lady.

Abby Fisher is said to be the first ex-slave to write a cookbook. She had moved to San Francisco from Mobile, AL after the war with her husband and began to cook and cater for the various wealthy families of the city. With the help of the Women’s Co-operative Printing Office of San Francisco, Mrs. Fisher published her many recipes in 1881 which included dishes like Ochra Gumbo, Corn Fritters and Chow Chow. It is likely she had the recipes transcribed for her as it is said she was mostly illiterate.  Her story is now a part of Southern history and the food she cooked preserved forever in print for the next generation. 

And just like that, Amazon has notfied me that my copy of What Mrs. Fisher Knows about Old Southern Cooking has shipped.

Awaiting your arrival, Mrs Fisher. In a mere two days, my kitchen will soon be yours.

http://www.amazon.com/dp/1557094039/ref=rdr_ext_tmb

“Twisted South is currently accepting submissions for previously unpublished short fiction, nonfiction, flash pieces/vignettes, book/album and music reviews, and historical essays. All work must exemplify an eccentric aspect of contemporary or historical Southern culture. Please limit your work to 2500 words except for flash fiction and book reviews which should be limited to 500 words. Book reviews should be on a book that showcases eccentric Southern culture or a Southern author. We like Barry Hannah, Rick Bragg, Flannery O’Connor, and Larry Brown, to name a few.

We’re looking for pieces that exemplify Southern culture whether it’s the sinister underbelly tales of obscure juke-joints to the cufflink charm of high-class aristocracy. We want pieces that speak to our readers in a voice that exemplifies the South’s hardships, triumphs, social attitudes, labors, humor and truths. If it’s eccentrically Southern, we want to read it.

Send submissions to: twistedsouthlit@gmail.com. Please include a brief bio of no more than 250 words with your submissions. Also, include the type of work you’re submitting in the subject line (short, flash, etc.). Simultaneous submissions are welcome provided you notify us as soon as the work is accepted elsewhere. Please allow 3-6 weeks for reply.”

Speckled Butter Beans

Those with sulfite sensitivities found in processed foods will find that eating molybdenum-rich foods like butter beans may help counteract the effects of sulfites and decrease side effects like dizziness and headaches.

Sweet Potato 

A super food, rich in beta-carotene and vitamin C due to its dense, orange flesh.

The pretty color of this root veggie carries with it many health benefits including anti-inflammatory properties, lowering of blood sugar levels and in a recent discovery, has proven to possess anti-bacterial and anti-fungal properties as well.

Green Squash
Rich in vitamin C, B6 and fiber due to the lovely green skin.

Although a starchy veggie, the green squash is full of antioxidants with links to blood sugar regulation. Leave the skin on to receive the most benefit opting to steam or sauté it instead.

This week’s box also included local winter greens, oranges and tangerines as well as mushrooms and beets. But these are three of my most favorite vegetables to eat during this transitional period between Winter and Spring.

This was my birthday wish: great food, great conversation and great friends. I wanted my birthday to be a gift to those present at the table last evening. The gift of friendship, support of each other’s life pursuits and incredible food. No one had to worry about allergies (gluten free menu), the cost of their meal (paid for), the company they were keeping (connections were made).  And who doesn’t love capping off a night of food and friendship with a little orange-infused moonshine!

Thank you to my wonderful husband for making this happen for me! It was my dinner of dreams.

Photos and food courtesy of PushStart Kitchen.

So this happened last night –>>

Pork albondigas, cotija, sour cherry jam.

Poblano corn pudding, oyster mushroom, charred onion mascarpone, cilantro.

Pork loin, carrots in several ways, preserved lemon yogurt, black olive.

Flour less chocolate cake, clementine sorbet, vanilla milk jam, blood orange syrup.

Send a cover letter along with writing samples or your photographic portfolio for consideration.

Cheers, y’all!