Tune in: Taste of Atlanta meets The Weather Channel!!

The Weather Channel

Chef Jennifer Hill Booker and Farmer Chef Matthew Raiford will represent Taste of Atlanta in a live segment to discuss the positive impact of the farm-to-table movement on the environment and the importance of supporting locally grown fruits and vegetables and eating seasonally.

Taste of Atlanta

Segment Topic: Eating The Alphabet

The 12th annual Taste of Atlanta food festival is next weekend, and attendees get to not only taste a variety of flavors from the city’s best restaurants, but they also get to learn how food is harvested, prepared and served! Chef and Farmer Matthew Raiford and Chef Jennifer Hill Booker will be presenting the “Eating the Alphabet” seminar in The Family Food Zone.

Eating locally
Farm-to-table
Why it’s important – supporting the locally grown fruits and vegetables
Eating seasonally
What is in-season?
Why eat in-season?
Environmental Impact
Positive impact on the environment
Taste of Atlanta
The Taste of Atlanta food festival is next weekend, Oct 25-27, and there are tons of cooking classes and flavor seminars that teach attendees about the culinary craft. Chef and Farmer Matthew Raiford and Chef Jennifer Hill Booker will be presenting this “Eating The Alphabet” seminar in more detail on Sunday at 11:30 a.m. in the Family Food Zone.

Farm Cocktails & Film @ Gilliard Farms!

Looking for the perfect way to spend a Saturday afternoon? Your Resident Gourmet is here to help . . . join CheFarmer Matthew Raiford as he hosts Farm Cocktails & Film at Gilliard Farm-his family’s certified organic farm. This event includes culinary delights, hand-crafted cocktails, a tour of Gilliard Farm, and the screening of  the documentary Ground Operations: Battlefields to Farmfields.
So please come out and join me in supporting one of Georgia’s premier organic farms and enjoy a wonderful afternoon of Farm Cocktails & Film!

 

 

Hope to see you there!

Chef Jennifer   

 

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Farm Cocktails & Film
green_rooster

 
Saturday, November 16th, 2013
Gilliard Farms is and organic farm that was first established in 1874 by their great great great grandfather Jupiter Gilliard.  The farm has never used chemicals to grow any crops and is a member of Georgia Organics,  Coastal Organic Growers and Georgia Grown. Althea & Matthew Raiford are the sixth generation to farm this land.
About the Farm:
Gilliard Farm is a Georgia Centennial Farm that is African American, Veteran owned and Certified Organic. At Gilliard Farm, they work with the earth to provide wholesome, organic produce for tables across our region.  For them, organic farming is not a trend  but rather a tastier way of balancing your nutritional needs with the needs of the environment.  Gilliard Farm’s commitment to providing the finest quality produce is a way of  making healthier, safer and affordable options available to everyone.
About the Event:
Farm Cocktails & Film is is a fundraiser supporting Gilliard Farms.
The afternoon includes a screening of the documentary film Ground Operations: Battlefields to Farmfields , which features their very own Farmer Althea Raiford. The film,  follows the stories of an ensemble of visionary vets who are creating a new life in organic farming and ranching.
We will kick the afternoon off with a  Farm-Fresh cocktail hour, featuring Muscadine Shrub and small bites.
Small Bite Menu:
*Buttermilk Biscuits with Gilliard Farm’s Pulled Pork and Homemade Slather
*Roasted Root Vegetables with Honey Glaze and Red Quinoa
*Herb Stuffed and Roasted Gilliard Farm’s Pastured-raised Chicken
*Margarita Shrimp
*Nana’s Mini Sweet Potato Pies
Hand Crafted Drink Menu:*YRG Peach Brandy Cocktail w/ Lavender Syrup

*YRG Pomegranate Brandy w/ Vodka Lime Twist

*Muscadine Shrub

*Assorted Small Batch Beer

About the Tickets:
Buy your ticket for Gilliard Farms’ Cocktails & Film for Saturday, November 16 from 4-7.
at www.gilliardfarms.comIf you cannot make it to out to the farm, please donate or sponsor a ticket for members of the military and their families.

You can show your support on

BrownPaperTicket:
www.brownpapertickets.com/event/431811
.

Featured Chef: 
Chefarmer Matthew Raiford
Chefarmer Matthew Raiford, is the sixth generation farmer behind Gilliard Farms. Raiford has a Bachelor’s degree in Culinary Management from The Culinary Institute of America (Hyde Park, NY) and a certificate in Ecological Horticulture from the University of California – Santa Cruz.
Guest Chef:

Chef Jennifer Hill Booker
Chef Jennifer Hill Booker is not only a Cookbook Author and Culinary Educator, she is also the Executive Chef and Owner of Your Resident Gourmet, LLC, a Personal Chef and Catering Company. Chef Jennifer was recently named, one of only four Georgia Grown Executive Chefs for 2013 by Georgia Department of Agriculture Commissioner Gary W. Black and Georgia Restaurant Association President Karen Bremer.

 

Tailgating Toppers!!

In case you haven’t noticed, it’s football season! And with football comes some great food. This week’s Your Resident Gourmet Newsletter has some really bold flavors that will add big flavor to your tailgating favorites. It doesn’t matter if you’re enjoying your pre-game tailgating party at the stadium or in the comfort

of your own home, these delicious Tailgating Toppers are bound to be a touchdown!

 

 

Go Team! 

Chef Jennifer  

 

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and Twitter

@Chefjennbooker

Tailgating Toppers!

 

 


These Big Bold Condiments will make your Tailgating Favorites a Touchdown!

 

 

Chipotle Ketchup

 

Add red hot flavor to your ketchup with some red hot chili peppers.

 

Yields 1 ½ cups

 

Ingredients:

4 canned chipotle chilies in adobo sauce

1 jalapeño or serrano chili, seeded

1 tablespoon olive oil

1 small onion, diced

2 garlic cloves, minced

1 cup tomato ketchup

1 tablespoon brown sugar

1 teaspoon cumin

1 teaspoon chili powder

 

Directions:

 

Chop the chipotle peppers and jalapeno. Be sure to wear gloves

In a small saucepan over medium heat, warm the olive oil. Add the chopped chilies, onion and garlic and cook, stirring occasionally, until soft, 4 to 5 minutes. Reduce the heat to low and stir in the ketchup, sugar, cumin and chili powder. Simmer until deep red in color, about 15 minutes. Let cool.

Use immediately or cover tightly and refrigerate for up to 1 month.

 

Beer Mustard

 

 

Mustard has always been a popular condiments and beer only makes it better. The darker the beer that you use, the more intense the flavor will be.

 

Yields ¾ cup

 

Ingredients:

1/2 cup dry mustard

1/2 cup amber or dark beer

2 tablespoon cider vinegar

1/2 teaspoon salt

1/4 dark brown cup sugar

1 tablespoon mustard seeds, toasted

1 egg, beaten

 

Directions:

In a stainless steel bowl, whisk together the mustard, beer, vinegar and salt until smooth. Cover and let stand for at least 2 hours or up to overnight.

Transfer to a nonaluminum saucepan and set over medium-high heat. Whisk in the sugar, mustard seeds and egg, whisking constantly until the mixture reaches a full boil. The mustard should be amber yellow and strong. Let cool.

Use immediately or cover tightly and store in the refrigerator for up to 1 month.

 

 

Bacon & Bourbon Jam

Bacon, bourbon and burgers? Enough said!

 

 

Yields 1 quart

 

Ingredients:

2 pounds bacon, cut into 1-inch pieces

1/2 cup bacon drippings

2 large yellow onions, chopped fine

1/2 cup brown sugar

1/4 cup garlic, minced

1 teaspoon cayenne pepper

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup bourbon whiskey

1 cup brewed coffee

1/2 cup sherry vinegar

1/2 cup maple syrup

 

Directions:

Cook bacon in a large saucepan over medium-high heat until bacon starts to brown, about 10 minutes.

Drain grease, retaining 1/4 of the drippings.

Return bacon and reserved bacon drippings back into the saucepan. Reduce heat to medium-low.

Add onions and cook until soft, about 10 minutes.

Stir in brown sugar; cook until onions are sticky and browned, about 5 more minutes. Mix in garlic, cayenne pepper, cinnamon, and nutmeg. Cook and stir until garlic is soft, about 5 minutes. Mix in bourbon, coffee, sherry vinegar, and maple syrup. Bring to a boil, reduce heat to low, and cook until the bacon jam is thickened but not completely dry, stirring occasionally to prevent burning, about 35 minutes. Mix in ketchup and cook 5 more minutes. Remove from heat, let the bacon jam cool, and pulse in a food processor to a slightly chunky, spreadable consistency. Bacon jam will store in the refrigerator, covered, up to 2 weeks.

 

Tune in to The Weather Channel for Farm to Table Tips!!

9am EST on The Weather Channel

Chef Jennifer Hill Booker and Farmer Chef Matthew Raiford will represent Taste of Atlanta in a live segment to discuss the positive impact of the farm-to-table movement on the environment and the importance of supporting locally grown fruits and vegetables and eating seasonally.

Segment Topic: Eating The Alphabet

The 12th annual Taste of Atlanta food festival is next weekend, and attendees get to not only taste a variety of flavors from the city’s best restaurants, but they also get to learn how food is harvested, prepared and served! Chef and Farmer Matthew Raiford and Chef Jennifer Hill Booker will be presenting the “Eating the Alphabet” seminar in The Family Food Zone.

Eating locally
Farm-to-table
Why it’s important – supporting the locally grown fruits and vegetables
Eating seasonally
What is in-season?
Why eat in-season?
Environmental Impact
Positive impact on the environment
Taste of Atlanta
The Taste of Atlanta food festival is next weekend, Oct 25-27, and there are tons of cooking classes and flavor seminars that teach attendees about the culinary craft. Chef and Farmer Matthew Raiford and Chef Jennifer Hill Booker will be presenting this “Eating The Alphabet” seminar in more detail on Sunday at 1:30 p.m. in the Family Food Zone.