Hol­i­day Recipe

GA Voice - - Food & Mixology -

Our store is a spe­cialty food store that is pre­dom­i­nantly farm to ta­ble. All of my per­ish­ables that I sell, the beef, the pork, the chicken, and the fish are all lo­cal. I use a lot of lo­cal farm­ers for pro­teins as well as veg­eta­bles. We have a large sand­wich menu as well as pas­tries.

And you cater also, right?

When I opened that was my pre­dom­i­nant fo­cus. I do a lot of ca­ter­ing on the side. There’s a lot of hats I wear right now.

How do you deal with the pres­sure that comes along with run­ning such a suc­cess­ful busi­ness?

I feel like I put the pres­sure on my­self. I don’t feel the pres­sure from com­pe­ti­tion. I’m my own com­pe­ti­tion. I think the stan­dards I hold for my­self are so much higher. I’ll never dis­ap­point my­self. My expectations and my qual­ity con­trol in what I do is at the high­est level you can get and I’ll never change that. I’d rather tell you

It’s hard work, pe­riod. They’re mentally tougher. If you’re go­ing to be in the kitchen you’re go­ing to work hard.

I find it in­ter­est­ing that you’ve said you rarely get in­vited to dine out.

I don’t get in­vited places be­cause I’m a chef and peo­ple don’t want to cook for me. I’d eat a damn hot dog. I don’t even care. When I usu­ally get in­vited it’s to an­other chef ’s house. Peo­ple get really in­tim­i­dated. It’s pretty rare for me. It’s like a bur­den. You cook well and then you al­ways have to cook.

You’re do­ing some amaz­ing cook­ing for can­cer pa­tients.

Yes. The pro­gram is called Har­vest for Health and it’s pre­pared food for peo­ple go- ing through treat­ment or want­ing to eat a clean diet. It started as pro­gram for chemo pa­tients at Emory. I’ve been do­ing it for about ten months.

I have it on my web­site and you can or­der the dishes around your chemo. I have a re­frig­er­ated unit down at Win­ship (Can­cer In­sti­tute) with a vend­ing ma­chine. I drop it there and when you’re done with your chemo you’ve got din­ners for your whole fam­ily and you don’t have to cook. I’ve done a lot of my own read­ing on what works for your body, what takes away in­flam­ma­tion and what fu­els your body to get through chemo.

Any plans for Christ­mas?

I’m prob­a­bly go­ing to do what I did for Thanks­giv­ing, which was stay in my pa­ja­mas, have a mi­mosa while I watch the pa­rade, ca­su­ally cook some­thing and just hang at the house with my part­ner and the dog.

But­ter­nut Squash Bread Pud­ding

4 but­ter­nut squashes roasted and mashed

4 small bunches of greens—kale, col­lards, spinach or arugula sautéed in ex­tra-vir­gin olive oil and salted 16 ounces chicken stock 16 ounces heavy cream 8 eggs 1 ta­ble­spoon honey 1 ta­ble­spoon Bal­samic vine­gar 1 ta­ble­spoon Di­jon mus­tard 2 cloves gar­lic, minced 2 ta­ble­spoons chives, chopped 2 baguettes, cubed 1 cup ched­dar, shred­ded Com­bine stock, heavy cream, eggs, honey, bal­samic vine­gar, Di­jon mus­tard, gar­lic, chives and bread and let soak for 10 min­utes.

Layer in sprayed pan:

De­cem­ber 11, 2015

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