Chef Jennifer Hill Booker @ Whole Foods November 8th!

Salud! Cooking School Johns Creek

Saturday, November 8, 2014

        5:00 PM – 8:00 PM





Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm. Tonight join us at Salud for a special evening with Chef Jennifer as she demonstrates some of her favorite holiday dishes.

MENU: Winter Pumpkin Soup with Parmesan Croutons & Bacon Chips;Roast Turkey Roulade with Cornbread Dressing; Sautéed Garlic & Kale; Fresh Cranberry Orange Relish; Apple, Peach & Pecan Galette

Register Now!

Or call 770-442-3354 x 2

OSUIT Alum Shares Love of Cooking and Cookbook, Field Peas to Foie Gras

Alum shares loves of Southern and French cuisine in cookbook

Thursday, September 4, 2014
04SEP 2014

From a young age, Jennifer Hill Booker knew what she wanted to do when she grew up— she wanted to cook.

I’ve always loved food. I would watch Julia Child’s television show on Sunday nights and I watched my mom and grandmother cook, Booker said. On Mother’s Day I always prepared something from the ‘Joy of Cooking’ cookbook.

Now the OSU Institute of Technology alumna wants to inspire others to do what she loves and has written a cookbook of her own, “Field Peas to Foie Gras: Southern Recipes with a French Accent.”

Booker graduated from Tulsa’s Booker T. Washington High School, then attended the University of Tulsa at her parents’ urging, despite wanting to go straight to culinary school.

“During that time I always wanted to be a chef,” she said, so after she earned her bachelor’s degree in communications, she enrolled at OSUIT and graduated from the School of Culinary Arts in 1995.

“It was such a great school. There were international instructors, it was a great environment to learn and was small enough that there was a lot of hands-on learning,” Booker said.

She worked in Tulsa primarily as a pasty chef before moving to Germany with her husband, an officer in the U.S. Army.

Booker said it was difficult to find work in restaurants in Germany.

“I was American, I was a woman and I was a woman of color,” she said, so she started her own personal chef service, Your Resident Gourmet, for military families living on the base.

Booker also took advantage of her European residence and attended the prestigious Le Cordon Bleu College of Culinary Arts in Paris.

“OSUIT really prepared me for that experience because it was so hard,” she said. “A lot of my classmates quit.”

When she returned to the United States, her personal chef business continued to grow and she became an instructor teaching at the Le Cordon Bleu campus in Atlanta as well as starting the culinary program at Grayson Technical Education Program in Georgia.

Even though Booker has spent time in Michigan, Florida, Oklahoma, Virginia, North Carolina, Georgia and abroad in Germany and France, she really considers herself Southern.

“My family is originally from the delta of Mississippi and I spent every summer there,” she said.

Jennifer Hill Booker’s first book

School of Culinary Arts alumna Jennifer Hill Booker has written her first cookbook

WHAT: Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker

WHERE: Available in bookstores and online at

FOR MORE: Go to Booker’s website Your Resident Gourmet

The next step for Booker was to take all her experiences and the recipes she developed over the years and put them together in a cookbook combining the cooking styles she loves.

“It’s my family recipes from the Mississippi Delta and incorporating some French techniques and flavors. Lightening it up a bit,” she said, and the two styles aren’t that different. “They’re very connected. If you know the culinary history of the South, French and Spanish cooking styles were taught to slaves, who then incorporated their own style.”

Chef Rene Jungo, Culinary Arts division chair at OSUIT, said he is proud of his former student who is now sharing her knowledge and experience through a cookbook.

“I remember her vividly. She always had that outgoing drive to seek new horizons and an eagerness to learn,” Jungo said. “I am thrilled and happy for her success.”

Booker said the hardest part about writing her cookbook was incorporating personal stories to accompany every recipe.

How do I express on paper the feelings I get when I cook and serve food? I found that I love writing, and I love cooking so this became natural for me, Booker said. There’s something for everyone, cocktails to canned goods. People will feel like they have me in the kitchen with them.

Crush Crave interviews Chef Jennifer Booker

Table talk with chef Jennifer Booker…

Posted on September 2nd, by Greedy Girl in Food News. No

Mother, chef and entrepreneur, I had the great pleasure of chatting with Jennifer Booker. Founder and operator of YRGYour Resident Gourmet, Jennifer has her hands in just about everything mixing up a big pot of success. With roots in Mississippi Jennifer knew she would pursue cooking at an early age. Brought up in a family of great cooks, early years of peeking in the kitchen and tasting family recipes would lead to a delicious journey.

Le Cordon Bleu training combined with dishes and techniques passed down from generations makes up Jennifer’s knowledge and style of cooking. Well rounded in the kitchen Jennifer can make a mean Scotch Egg then take it back to the south with recipes such as Blacked Eyed Pea Salad, Sweet Potato Muffins and Fried Catfish just to name a few.

Away from the stove Jennifer provides culinary therapy at The Cottage in Mountain Creek, a center for adults with mental illness. On the heels of her cook book debut; Field Peas to Foie Gras we talk inspiration and recipes all while having a little fun of course.

Where did your love and interest in the culinary arts begin?

Jennifer – Growing up cooking was a part of every occasion, I come from a family of great cooks. At a younger age being able to help out in the kitchen here and there definitely developed a passion and interest for cooking.

What was the inspiration behind the launch of Your Resident Gourmet?

Jennifer – Your Resident Gourmet stemmed from a need. I was living in Germany at the time and not able to work the restaurant scene. As a solution and to be able to continue to cook the company began. It started as me being a personal chef, I would go into the homes of my clients and cook and it has grown into the company that it is today.

That’s awesome, when did the company begin?

Jennifer – Officially, the company has been going for 21 years.

So let’s get to this cookbook, was a book always a part of your plan? 

Jennifer – Subconsciously I knew there was more in addition to my company. As for the cook book it was something that I’ve always carried in my heart. I felt the need to honor my family, heritage and legacy by putting my recipes on paper. I’ve always said that I would eventually publish, even if I had to self publish. It’s been such an honor to be a part of the Pelican Publishing Family.

That has got to be exciting, what types of thoughts go through your mind when prepping for a book release?

Jennifer – I am so excited, it’s weird it’s like if you have a baby. No one will ever tell you, you know your baby’s ugly. (laughing) When you have a cookbook, it’s like your baby and people will comment. So, I’m nervous that people will look at my baby and be like ewwwwww (laughing).

What type of cuisine can readers expect in the cookbook? 

Jennifer – Some of the recipes are very traditional southern recipes while others will have a french twist due to my studies in France. There are two chapters in the book dedicated to cocktails as well as canning and preserving which has sort of become a lost art. I love butchery and charcuterie which is also present in the book.

What are your favorite recipes from the book Field Peas and Foie Gras?

Jennifer – I love love love the white coconut Christmas cake, this is a family recipe passed down from my grandmother. My entire family makes it. There’s also my take on the apple pie. In the book the recipe is for an apple, peach pecan galette I use ingredients sourced locally from Georgia.

Well before I let you go let’s have a little fun. Deserted island 3 items, a vegetable, protein and seasoning what do you need? 

Jennifer – Beef, Brussels sprouts and garlic!

Learn more about Jennifer Booker on her company website Your Resident Gourmet. Field Peas to Foie Gras; Southern Recipes with a French accent Jennifer’s debut cookbook is in storesOctober 1st .

Chef Jennifer Hill Booker @2014 Savannah Food & Wine Festival!!

savannah food & wine festival
SAVANNAH, GA (September 3, 2014) – The 2014 festival is shaping up to be quite an exciting showcase of
local and national culinary, wine and spirits talent. Currently experiencing unprecedented growth, the festival is
expanding programming, venues and ticket sales for the more popular events – which have already surpassed all
sales projections. In addition, national, regional and local sponsors are now coming to the festival and looking for
partnership opportunities and sponsorship naming rights. According to festival co-founder and director, Jan
Gourley, “It’s really kind of crazy; it seems as soon as we get venues, talent and programming set, another great
opportunity presents itself to integrate into planning for the festival. It’s a great problem to have and unbelievably
exciting for only our second festival year.” The festival has just released its most updated schedule, with additional
talent and venues still likely to be added. Schedules are subject to change. All tickets have now been released,
including the “Master Class Series at the Mansion” cooking demonstrations/wine tastings with individual class ticket
purchases available or a “Master Pass” ticket for all four master classes and the Winery Cellar Dinner. Savannah’s
Connoisseur Wine Dinners are in the process of being finalized and will be announced mid September.
The Savannah Food & Wine Festival kicks-off on Monday, November 10, 2014 with the Bethesda Farm to Table Dinner will have a Georgia Grown flavor, featuring three Georgia Grown Executive Chefs, including Savannah’s own Roberto Leoci, Leoci’s Trattoria, Jennifer Booker, Chef and Cookbook Author, Atlanta, GA, Holly Chute, Director of the Georgia Grown Executive Chef program and previous executive chef at the Georgia Governor’s Mansion for thirty-three years. Georgia Grown products will be featured in the dinner. Local favorites, Kirk Blaine of Cohen’s Retreat will provide dessert and Executive Chef of Savor Savannah, Debbie Reid will provide appetizers. Master Sommelier, Robert Jones will be on-hand once again to provide his wine expertise.
The Gas South Savannah’s Connoisseur Wine Dinners will be expanded throughout the entire week and
taking place with winemakers, Master Sommeliers and nationally recognized winery talent throughout locations in
Savannah, including The Landings Plantation Club, Ruth’s Chris and more. Dinners will be announced in September.
The Master Class Series at the Mansion begins on Tuesday, November 11, from 1:30 – 3 pm with a Cooking
Demo from James Beard Foundation award Rising Star finalist, Katie Button from Curate, Asheville, NC, “Spain for
the Holidays”. The series continues on Wednesday, November 12, from 1:30 – 3 pm with “Taste with the
Master”, Master Sommelier, Robert Jones. Thursday, November 13 features two classes: the first class takes place
from 1:30 – 3 pm with Georgia’s own, chef and author, Virginia Willis will be featuring some Southern favorites,
Chef Nico Romo, the youngest Master French Chef from Fish, Charleston, SC will be cooking from 3:30 – 5 pm.
Celebrity Chef Tour, benefiting the James Beard Foundation takes place on Wednesday, November
12 at 6:00 pm at the Mansion of Forsyth Park: featuring James Beard Foundation award-winning and/or recognized
chefs: Katie Button, Curate, Asheville, NC; Steven Satterfield, Miller-Union, Atlanta, GA; Kevin Gillespie,
Gunshow, Atlanta, GA; and Jay Swift, 4th & Swift, Atlanta, GA and host Executive Chef of the Mansion on Forsyth
Park, Rich Beichner. Artist, Thomas Arvid will be demonstrating his extraordinary skills in a VIP Reception in the
Gallery at the Mansion. Several local chefs will be preparing hors d’oeuvres, including Andaz Hotel Executive Chef,
Lauren Teague, Roberto Leoci, Leoci’s Trattoria, Kirk Blaine, Cohen’s Retreat and more.
The Grand Reserve Tasting & Silent Auction, presented by the Big Green Egg takes place on Thursday,
November 13 from 5:30 – 7:30 pm, along the majestic Riverfront Esplanade of the Westin Savannah Harbor Golf Resort & Spa. This not-to-miss wine event will feature the festival’s most extraordinary wines sampled in a
souvenir glass, 90 points plus and/or retail values of $50+ a bottle. There will also be an opportunity to meet and
greet most of the celebrities in town for the festival.


savannah food & wine festival food
Le Grand Cochon presented by The Local Palate Magazine, will be a fun and lively heritage hog roasting and
barbecue taking place riverfront at the Westin Savannah Harbor, following the Grand Reserve Tasting on
Thursday, November 13, 2014 at 8 pm. The event will feature celebrity chefs Anthony Lamas from Seviche,
in Louisville, KY and Linkie Marais, Big Green Egg Executive Chef – both of Food Network fame. Billy Allin of
Cakes & Ale in Decatur, GA, Harrison Sapp of Southern Soul Barbecue from St. Simons Island, GA and pit master,
Rodney Scott of Scott’s Barbecue in Hemingway, SC, will be showcasing their le porc mouth-watering recipes.
Savannah’s own Chris Nason of Sapphire Grill and Wiley McCrary of Wiley’s Championship BBQ will be creating
some local big pig favorites. Stella Artois’ Master Beer Sommelier, Marc Stroobandt will be on-hand to pair some
of the Best of Belgium beers with the pit master creations.
Epicurean Learning Experiences presented by Sysco and Rioja Wines, USA on Friday, November 14,
2013, 10 am – 5 pm: cooking classes, seminars and demonstrations are sold separately for $40; An all-day, one
price Epicurean Pass offers tremendous savings to the Friday, Learning Experiences taking place at the Savannah
International Trade & Convention Center, all 6 sessions for only $145 – a great way to fully experience all of the
learning opportunities. Schedule to date includes: “Mastering the Art of Southern Cooking” with Nathalie
Dupree & Cynthia Graubart Cooking Demo, 10 am – 11 am; “Cabernet & Beef” with Master Sommelier, Larry
O’Brien, Jackson Family Estate & Hunter Cattle Co., 11:15 – 12:15; “South in Your Mouth”, chefs Sallie Ann
Robinson, Joe Randall and Virginia Willis, Moderator: Damon Lee Fowler, 12:30 – 1:30 pm; “Bourbonistas” Four
Roses Bourbon, Virgil Kaine Bourbon and more, 1:45 –2:45 pm; Chef Linkie Marais, Food Network, Big Green Egg
Grilling Demo with Master Beer Sommelier, Marc Stroobandt, Stella Artois brand ambassador – 3 – 4 pm; TBA
chef, Big Green Egg Grilling Demo, Pig & Pinot along with Marita Esteva, La Crema National Ambassador – 4:15 – 5
The River Street Stroll on Friday, November 14 takes place from 5:30 – 7:30 on Rousakis Plaza on
magical River Street. Enjoy sipping and strolling with a souvenir GoVino glass at the festival’s most casual wine,
spirits and Belgian beer tasting!
Friday, November 14, 2014, the Candlelight Home Tour is a Historic Savannah Foundation home tour
through the historic Warren and Washington Wards of Savannah. The Olde World Wine & Dine Experience
is a separate event sponsored by the festival following the Candlelight Home Tour, taking place at The Brice, a
Kimpton Hotel, where guests will sample fantastic wines and small plates from Pacci’s Italian Kitchen & Bar.
Riverboat Wine & Dinner Cruise, Friday, November 14, 8 pm, join guest celebrity chefs, Shaun Doty,
Bantam & Biddy and Chick-a-Biddy, Atlanta, GA and Billy Allin, Cakes & Ale, Decatur, GA along with Savannah
Riverboat Cruises Executive Chef, Christopher Myhre for a fun-filled Southern cruise down the river!
Taste of Savannah, Saturday, November 15, 2014, 1 – 5 pm, with early access at noon for VIP Lounge
ticket holders, Ellis and Johnson Squares. Enjoy great Savannah food from some of the best spots in town,
hundreds of free wines, spirits, Belgium beers with free unlimited tastings in a souvenir GoVino glass and five free
food tokens. Savor a variety of cooking demonstrations, learning experiences, Artisan Market, Celebrity Author’s
Tent, Bartender’s Challenge, Waiter’s Race and more.
NEW This Year at The Taste of Savannah: expanded locations to Ellis & Johnson Squares; Best of Belgium
Beer Garden; expanded Georgia Grown Village; expanded Big Green Egg Grilling Guru Stage; Atlanta Magazine
expanded Celebrity Chef Kitchen, presented by BI-LO; Savannah Magazine Locavore Stage; Savannah Morning
News’ VIP Lounge in the center of all of the activities; Savannah Art Association will have en Plein Air artists
featured in locations painting throughout the Taste of Savannah.Savannah Magazine’s Locavore Stage: (located in the Georgia Grown Village): Savannah Magazine’s “Cocktail
Quest”, 1:15 – 2 pm; Chef Jean Vendeville, Savannah Technical College, 2:15 – 3 pm; “Local means Fresh”, Georgia
Grown farmers and Savannah chefs, 3:10 – 3:50 pm; “Southern Cooking Tribute to Edna Lewis”

Purchase Your Copy of

Field Peas to Foie Gras: Southern Recipes with a French Accent, at:

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Fresh Fig Compote: Recipe from Field Peas to Foie Gras: Southern Recipes with a French Accent

Layout 1Chef Jennifer Booker heashot


Fresh figs – another great thing about late summer!   Enjoy this seasonal treat on top of just about anything with Chef Jennifer’s Fresh Fig Compote. Jennifer Hill Booker is a classically trained chef, cooking teacher and soon to be published cookbook author!  Come out and see her cooking demonstration on the Springer Mountain Farms Cooking Stage at the Decatur Book Festival or join us at our East Cobb store on September 10 for her cookbook release party!  Both events are free, and we’ll have plenty of copies of her NEW book on hand.


Fresh Fig Compote

fresh fig

Yield: 2 cups

1 pound fresh figs, cut into quarters

3 tablespoons dark brown sugar

3 tablespoons local honey

1 tablespoon fresh lemon juice

½ cup water

1 pinch of sea salt


  1. Combine figs, brown sugar, honey, lemon juice, water and salt in a heavy bottomed stainless steel sauce pan.
  2. Cook over medium heat for about 10 minutes, stirring frequently, until compote begins to bubble.
  3. The compote is done when the syrup has thickened, is amber in color, and the figs are glossy.
  4. Perfect with biscuits, buttered toast, and fresh cream cheese.
  5. Store remaining Fresh Fig Compote in a refrigerated in an air-tight container.


Copyright 2014 Pelican Publishing, “Field Peas to Foie Gras: Southern Recipes with a French Accent” by Jennifer Hill Booker. Recipe used with author’s permission

Chef Jennifer Hill Booker to Appear @AJC Decatur Book Festival

The AJC Decatur Book Festival, August 29-31, 2014


Festival Appearance

Field Peas to Foie Gras (author) Saturday, August 30th @330pm

on the Springer Mountain Farms Kitchen Stage



Southern Recipes with a French Accent

By Jennifer Hill Booker

Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm.

For both the novice and experienced cook, Booker has the perfect recipe to satisfy your nostalgic taste buds. With chapters devoted to everything from breakfast foods to vegetables to pork dishes, Booker presents a fresh and versatile perspective on contemporary Southern food. From comforting Cracklin’ Bread and flaky Buttermilk Biscuits to elegant Winter Pumpkin Soup and innovative Fig Stuffed Chicken Livers, Chef Jennifer Hill Booker will introduce you to an array of recipes that use French techniques to elevate familiar flavors.

In addition to recipes, Booker shares personal stories and photos of her family—raising chickens, butchering hogs, and tending the garden. The easy-to-follow recipes, food-pairing suggestions, and delectable photographs make this a must-have cookbook for any kitchen.


About the Author

Jennifer Hill Booker is the executive chef and owner

of Your Resident Gourmet, LLC, a personal chef and

catering company. Booker earned a bachelor of arts

degree from the University of Tulsa, an associate

degree from Oklahoma State University, and a

certificate from Le Cordon Bleu-Paris. A former

culinary instructor and a culinary arts program

director, she is well qualified to write about proper

cooking techniques, flavor combinations, and food

pairings. Booker lives in Lilburn, Georgia.


About the Photographer

Deborah Whitlaw Llewellyn is a commercial photographer who has been shooting interiors and food for more than twenty years. She enjoys the challenging aspects of her craft—the technical functions of a camera, the importance of lighting, and attention to detail. Her profession allows her to travel, meet various types of people, and try delicious food. Llewellyn lives with her husband in Atlanta, Georgia.



                Southern Recipes with a French Accent

By Jennifer Booker

Photography by Deborah Whitlaw Llewellyn

COOKING / Regional & Ethnic / American / Southern States

COOKING / Regional & Ethnic / French

COOKING / Regional & Ethnic / Soul Food

192 pp. 8x 9 1/4

50 color photos Index

ISBN: 9781455619726 $26.95

E-book ISBN: 9781455619733 $26.95





26 Foods You Should Know How To Cook In Your 20’s . . .

26 Foods You Should Know How to Cook in Your 20’s . . 
A good friend of mine recently shared this article with me, and after a VERY unofficial poll, I found that not many people know how to cook these 26 foods!
So this week’s Your Resident Gourmet is sharing my choice of Top Ten foods you should know how to cook at any age. Don’t worry-I’m also sharing the link with you for the other 16, so get cooking!

Happy Cooking!

Chef Jennifer
Pre-order your copy Chef Jennifer’s cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent
Follow Chef Jennifer on Facebook
Chef Jennifer Booker
and Twitter

26 Foods You Should Learn to Cook in Your 20’s . .  .

Here Are My TOP TEN

1. A Deliciously Melty GRILLED CHEESE

Serious Eats has a great step-by-step slideshow of how to make the ultimate grilled cheese. The key tip is that you should toast one side of each slice, sandwich the cheese between those toasted sides, then toast the other sides.


The New York Times did a great story in 2008 where they tested and retested different chocolate chip cookie methods to “assemble a new archetypal cookie recipe.” The results indicated that letting your dough rest overnight before baking is essential.

3. Perfectly Seared STEAK

Pat it very dry, season it, cook it over very high heat in the right kind of fat, let it rest. As for doneness – buy a thermometer, poke it with your finger constantly, and practice makes perfect.


Authentic guacamole doesn’t have garlic or tons of lime juice in it. (Personally, I think tons of lime juice makes it heavenly, so I add it anyway.) The most important thing is to choose avocados that are super ripe and salt aggressively.


5. Easy Homemade TOMATO SAUCE

Tomato sauce is just canned tomatoes with some kind of seasoning that you add cooked together for a while to let the flavor develop. Marcella Hazan’s famous tomato sauce recipe just has you simmer canned tomatoes with a butter and an onion cut in half. That works. So does sautéing a chopped onion, maybe some garlic, then adding the tomatoes and simmering for a while, like this recipe from Bon Appetit.


This really comes in handy when you have big group of people to serve breakfast to, or when you have a lot of vegetables and you’re not sure how to use them quickly. Just sauté veggies, pour in whisked eggs, cook it on the stovetop for a while, then stick it in the oven for a few minutes.


This recipe is hands down the cheapest and quickest way to make chicken that’s delicious – way better than anything you do to chicken breasts, trust.


Vegetable oil in pan, get it nice and hot, push chopped greens around in there for a while, season with salt until you like the way they taste. Works for spinach, kale, collards, mustard greens, anything. You can sauté shallot, garlic, or onion in the pan before you add the greens if you want, but you don’t have to. You can add lemon or vinegar and some red pepper, but you don’t have to.

9. Fluffy PANCAKES Not From a Box

Knowing how to do this will make you a Sunday morning hero so many times in your life.

10. MUSSELS in White Wine Sauce
You’re going to be shocked by how easy it is to cook mussels – and clams work exactly the same way. Add crusty bread and you’re in heaven.

To Read this article in it entirety, check out:  

The Drunken Snail: Slow Foods Tasting Event featuring Chef Jennifer Hill Booker

Introducing the Drunken Snail
Chef Series!

July 16th, Chef Jennifer Hill Booker, will kick off this Slow Foods sponsored event with a Seasonally inspired Tasting Menu at the Little Vinyl Lounge. With recipes from her upcoming cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent, deliciously paired with a Seasonal Artisan Cocktail, you will find nothing tastes better that eating . . .and drinking In Season.!

Hope to See You There!

Chef Jennifer
Pre-order your copy Chef Jennifer’s cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent

Follow Chef Jennifer on Facebook
Chef Jennifer Booker
and Twitter

July 16th Drunken Snail Event

This kick-off event includes an Artisanal Cocktail & Seasonal Tastings, paired to showcase the biodiversity and seasonal traditions celebrated by Slow Food. There will also be a Sensory Honey Tasting presented by Host, Peter Morich, an Atlanta Slow Food Board Member

Peter will also be sharing more about Slow Food’s Biodiverisity Projects, Seasonal Growing Charts, and the Ark of Taste.

The Tasting menu is as crafted by Chef Jennifer Hill Booker of Your Resident Gourmet, with recipes from her up-coming cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent and a delicious seasonal cocktail created by Mixologist Cara-Lee Scheinfeld of Little Vinyl Lounge

Buy your tickets today to reserve your spot!

The Drunken Snail
Slow Food Tasting Menu
-Smoked Chicken Croquette w/ Pickled Vidalia Onions
-Georgia Grown Corn Cakes w/ Blackberries and Tupelo Honey
-Heirloom Tomato Pie w/ Local Artisan Cheese


-Blackberry Smash

Quick, Easy and Berry Delicious!

Berries, Berries and more Berries! 
This week’s Your Resident Gourmet Newsletter  is focusing on those fresh delicious berries that are currently in season and bursting with vibrant flavor, healthy nutrients, and toxin reducing antioxidants!

As an added bonus-enjoy this quick, easy, and berry delicious Mixed Berry Sauce recipe. My family loves this fresh and fruity sauce with their breakfast on pecan waffles, as a spread on turkey sandwiches, and as an ice cream topping for dessert.
However you decide to enjoy your fresh berries-do it quick, they won’t be in season for long!

Bon Appetit!

Chef Jennifer
Pre-order your copy Chef Jennifer’s cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent at

Follow Chef Jennifer on Facebook
Chef Jennifer Booker
and Twitter


Mixed Berry Sauce

This is a great fat free alternative to pancake syrup. Try it on your whole wheat waffles, gluten free pancakes, and even as a topping for your ice cream and yogurt!

original recipe by Chef Jennifer Hill Booker

Makes: 8-½ cup servings


1 pint fresh strawberries, stemmed and quartered

1 pint fresh blueberries

1 pint fresh raspberries

1/2 cup fresh squeezed orange juice

1 teaspoon orange zest

1 tablespoon lemon juice

1 pinch sea salt

1/4 cup brown sugar, optional


Rinse berries, discarding any unripe or spoiled berries.

Combine all the ingredients into a medium-sized, heavy bottom sauce pan.

Bring up to the first boil and then reduce to a simmer, stirring occasionally.

Simmer the mixture until the blue berries burst and the sauce thickens, about 15 minutes.

Remove from heat and allow to cool. It will continue to thicken as it cools.


Golden Onion Competition Rocks!!

Culinary — 29 April 2014
Take a peek at what some of Georgia’s top chef talent can do in one hour.

By Hope S. Philbrick

In the heart of Georgia’s Vidalia onion country and days after the official release of this year’s crop, lead chefs from across the state competed for the Golden Onion trophy during the 3rd annual Golden Onion professional cooking competition.

The premiere culinary event of the 37th Annual Vidalia Onion Festival offered a platform for competitors to display their skills and creativity, as each chef had just one hour to prepare and present a recipe featuring Vidalia onions, Georgia’s official state vegetable.

Before the first Vidalia onion was cut, chefs drew for competition timeslots and then raced in the “run for the onions”: After floor judge Chef Hilary White gave the signal, competitors ceremoniously rushed to grab the Vidalia onions they’d use in their recipes. (There’s no risk they won’t get what they need, since recipes are submitted in advance to ensure sufficient quantities are available…but they have to hurry if they’ve got their eye on a specific item.)

Cook times were staggered in 10-minute intervals, primarily so that each entry can be presented to judges at the intended temperature and allow judges time to focus attention on each dish as it’s presented.

That does not mean that judging is easy.

Here’s a peek at the plates that I was presented to judge:

Chef Roberto Leoci, executive chef and owner of Leoci’s Trattoria in Savannah, who was awarded 3rd place during the 2nd annual Golden Onion competition, prepared “sea trout PLT topped with Vidalia onion aioli.”

GO14 Leoci entry

Chef David Larkworthy, executive chef and founder of 5 Seasons Brewing Company in Atlanta, prepared “Vidalia onion Ossabaw pork burgers.”

GO14 Larkworthy entry

Chef Brian Justice, chef and owner of Tasteful Temptations Café in Brunswick, who was awarded 2nd place during the 2nd annual Golden Onion competition, prepared “pan-seared ahi tuna on a bed of pickled Vidalia onions and fresh ginger topped with avocado aioli and thin-sliced Vidalia onion sprouts served with a baby green bundle wrapped with a cucumber sash on top of a red pepper emulsion, dressed with Vidalia onion and Georgia peanut dressing and garnished with soy foam, sesame and wasabi crusted pecans, and crispy sweet Vidalia tobacco onions.”

GO14 Justice entry

Chef Marc Taft, executive chef and owner of Chicken and The Egg in Marietta, prepared “pan-seared Enchanted Springs Georgia Mountain trout with baby Vidalia, sweet potato, Brussels sprout and apple hash, Vidalia onion soubise, pickled Vidalia buds and Riverview Farms ham hock reduction.”

GO14 Taft entry

Chef Jordan Wakefield, executive chef and owner of Smoke Ring in Atlanta, prepared “White Oak Pastures Beef & Foie Gras Sliders with grilled avocado and Vidalia onion salad.”

GO14 Wakefield entry

Chef Austin Rocconi, executive chef for Le Vigne Restaurant at Montaluce in Dahlonega, who was awarded 3rd place during the inaugural Golden Onion competition in 2012, prepared “Vidalia Onion Variations,” including Vidalia onion noodles, Vidalia onion “tofu,” charred Vidalia onion broth, Vidalia onion bulbs, and various Vidalia onion garnishes.

GO14 Rocconi entry

Chef Pano Karatassos, executive chef of Kyma in Atlanta, prepared “Vidalia onion studded halibut,” which had a Vidalia onion crust and was slow-poached in Vidalia onion-infused olive oil and accompanied by Vidalia onion stew, and a Vidalia onion salad.

GO14 Karatassos entry

Chef Costanzo Astarita, executive chef at Baraonda Ristorante & Bar in Atlanta, prepared “Georgia shrimp Vidalia onion remoulade, chickpea Vidalia pancake, Vidalia onion fennel slaw, and Vidalia onion ginger oil.”

GO14 Astarita entry

Chef Jennifer Booker, owner and executive chef of Your Resident Gourmet in Lilburn, prepared “Caramelized Vidalia Onion, Wild Mushroom & Gruyere Tartlets w/ Pickled Vidalia Onions and a Arugula Salad with Vidalia Onion Vinaigrette.”

GO14 Booker entry

The tasting panel of five judges evaluated dishes on the basis of taste (50%), oral presentation (5%), visual presentation (10%), creativity (15%), overall use of Vidalia onions (15%), and following the recipe submitted during the application process (5%).

The challenge for judges was that every dish had appealing elements.

Golden Onion trophyAt stake is the title of First Place champion and the honor of holding the Golden Onion trophy for one year, plus a cash prize of $500.

The second place winner receives $250 and the third place winner $100.

All winners also receive personalized commemorative plaques.

he 3rd Annual Golden Onion was presented by the Vidalia Onion Festival Committee in cooperation with the Georgia Restaurant Association.

The following organizations supported Golden Onion 2014 with donations: Braswell’s, Gayla’s Grits, Georgia Olive Oil, Sherlock’s Wine Merchant, Southern Soul Barbecue, Stanley Farms, Terra Dolce Farms Olive Oil, Two Guys Beverage & Tobacco Warehouse, United Distributors, Vidalia Area Convention & Visitors Bureau, and Vidalia Valley.

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