Category Archives: Guest Bloggers

Black Eyed Pea Hummus . .. .Yes, Please!

 

~If you’re looking for a fresh new way to serve up tried and true Southern ingredients, then this Black Eyed Pea Hummus recipe is for you!

Chef Jennifer Hill Booker, has reinvented traditional Middle Eastern hummus we’re used to eating by using such Southern ingredients as black eyed peas, pecans, pecan oil, and apple cider vinegar! Can you say, yes please!

 

Black Eyed Pea Hummus

original recipe by Chef Jennifer Hill Booker

Yields  5 cups

Ingredients:

2-14.5 ounce cans black eyed peas, drained and rinsed

1-14.5 ounce can chick peas, drained and rinsed

4 cloves garlic

1/2 cup pecan oil, I like Oliver Farms Pecan Oil

1/2 cup pecans

1/4 cup apple cider vinegar

1 teaspoon red pepper flakes

sea salt and freshly ground black pepper, to taste

Garnish:

1/4 cup chopped pecans

1 tablespoon chopped scallions

Pecan oil

Directions:

Place all of the ingredients into a food processor with the blade attachment.

Pulse for 2-3 minutes or longer for a smoother hummus.

Adjust taste with salt and pepper and additional vinegar, as needed.

Garnish with chopped pecans, scallions, and a drizzle of pecan oil.

Enjoy with pita chips, crackers, or fresh cut veggies!

Collard Green Salad w/ Apple Cider Vinaigrette. Yum!

~Enjoy this Georgia Grown ‘ Pick Keep Cook’ crop in a Fresh New Way~

collard_green_salad

Collard Greens Salad with Apple Cider Vinaigrette

recipe by: Chef Jennifer Booker
Serves: 4

Ingredients:
1 bunch collard greens, washed
1/2 cup Pecan oil
1 tsp. sea salt
1/4 cup apple cider vinegar
1 small onion, sliced
3 cloves raw garlic, minced
1 tsp. red pepper flakes
½ tsp. black pepper
Method:

De-stem and chop the collard greens into long strips. Place strips in a large bowl. Pour Pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated. Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper. Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best. Serve chilled or room temperature.

 

GAGrownExecChefLogo

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
at PelicanPub.com
Follow Chef Jennifer on Facebook
Chef Jennifer Booker
and Twitter
@Chefjennbooker

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.

2. The Best CHOCOLATE CHIP COOKIES

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.

4. Killer GUACAMOLE

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.

6. An Easy FRITTATA

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.

7. Pan-Roasted CHICKEN THIGHS

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.

8. Simple SAUTÉED GREENS

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:

http://www.buzzfeed.com/emofly/foods-everyone-should-learn-to-cook?bffbfood#  

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.

Meet Chef Jennifer Booker . . .

Getaways for Grownups: 21plus Travel

Chef Jennifer Booker

Chef Jennifer Booker

Meet one of the ten chefs who will compete in the 3rd Annual Golden Onion

By Hope S. Philbrick

Chef Jennifer Hill Booker, owner and executive chef of Your Resident Gourmet in Lilburn, Ga., was named a Georgia Grown Executive Chef in 2013. She writes a weekly newsletter, is a contributing columnist and recipe developer for several magazine titles, and hosts Basil Radio Show. She partnered with Hard Rock Café-Atlanta for its culinary series, served as a culinary expert for Williams-Sonoma, and taught at Le Cordon Bleu College of Culinary Arts-Atlanta. A member of Les Dames d’Escoffier International, Booker is co-chair of its farm and garden initiative. After earning a B.A. from The University of Tulsa, she completed Oklahoma State University-Okmulgee’s Culinary Arts program and later earned a Cuisine de Base Certificate from Le Cordon Bleu-Paris. She led Grayson Technical High School’s efforts to earn accreditation through The American Culinary Federation, making it the first school in Georgia to boast such honors.

Her new cookbook Field Peas to Foie Gras: Southern Recipes with a French Accent, is set to be released by Pelican Publishing House on September 1—and is already available for pre-order at Amazon.com.

Have you ever competed in a cooking competition before?
I have done several. In culinary school we had mystery baskets and it was much harder than the rules for Golden Onion in that we didn’t know what ingredients we’d get so we couldn’t prepare. Also, when I was teaching at Le Cordon Bleu I liked doing competitions with other chefs, just hanging out as friends.

You’ll be competing in Golden Onion for the first time this year. What motivated you to enter?
A couple of different things. As a Georgia Grown Executive Chef I wanted to get in there and promote one of our state commodities. Plus I have friends who have competed previously and they had nothing but good things to say about it. I think it will be lots of fun.

You’ll be preparing “Vidalia Onion, Wild Mushroom & Gruyere Tartlet.” What considerations went into creating your recipe?
My cookbook will be out later this year and I want to showcase some things in the cookbook and also bring in Vidalia onions and show how versatile they are no matter what cooking style you’re using. I’ll show the sweetness of the onion by caramelizing it then pair it with the meaty richness of mushrooms. I’ll also show how a Vidalia onion can be a pickle. The pickling acid will balance that sweetness and cut through the fat.

How long did it take you to develop the recipe, which must include a Vidalia onion and be prepared in an hour at the competition?
Technically since it’s from the cookbook maybe a year, but to think up what I wanted to do for Golden Onion I knew within 15 minutes that I’d do the tartlet.

The day before the competition, how will you prepare? Will you find it hard to sleep that night?
The day before I’ll be doing some cooking demonstrations at an expo, so I’ll need to pack up two days before the competition. What I do is run through everything in my mind—unpacking, setting up, cooking, plating, judges’ tasting and winning. I’ll be prepared that way. I’ll be excited but fine. I know the value of sleep.

Tell me more about Your Resident Gourmet.
I founded Your Resident Gourmet in 1995 while living in Germany as a way to continue cooking while we were overseas and it has grown into a culinary company with cooking classes, demonstrations, menu consulting and now a cookbook. We do personal chef services and intimate catering—we could do a couples’ anniversary dinner, a girls’ night out, but generally not weddings [or other large events].

In addition to booking a private party, how might readers get a taste of your cooking?
We have a product line, Jelly’s Jams & Condiments—my daughter’s name is Janelle and her nickname is Jelly. Right now we have a cranberry orange relish which is wonderful on sandwiches as well as roasted and grilled meats. We also have a red onion confiture, a sweet and sour pickle relish. You can just click on over to YourResidentGourmet.com and pick them up.

We’re switching over to organic ingredients and I’m retesting the recipes with the organic produce.

That’s interesting. You need to retest the recipe?
When switching suppliers I test for quality and flavor profile. In my experience, it will be better. Organic produce tends to be fresher and have brighter color.

Is there any dish that you’re most known for?
I get credited for healthy cooking and ‘farm to table,’ which I call ‘local and seasonal.’ I don’t know if I’m known for a dish as much as a style of cooking, which I call Floridian cuisine—with lots of tropical fruits, vegetables and fish—and classical French.

Chef Jennifer BookerAs a Georgia Grown Executive Chef, how do you define ‘local’?
Local to me is within a 100-mile radius. I try to do my very best to shop and eat local as well as seasonal. Remember with seasonal you’re able to can, preserve or freeze products in season so you can enjoy them when they’re out of season—like Vidalia onions.

What do you most like about cooking with Vidalia onions?
The versatility. I can add them to a dish for sweetness, pickle them to add sourness, I can eat them raw—and I love that fact, I love them chopped on top of beans and greens. And they don’t make you cry!

Vidalia onions add a great flavor to every savory dish without the bite or bitterness of other onions. I look at Vidalia onions as a delicacy because I can only get them while in season and only from Vidalia, Georgia. I make a point of using them and have created specialty dishes just so I can use more Vidalia onions.

Aside from Vidalia onions, what are your favorite Georgia ingredients?
I definitely love pecans and I’m very excited about our Georgia Grown olive oil.

When you’re at home, after a long day, what’s your favorite thing to eat?
I’m a country girl at heart, so I love beans—pinto beans, Northern beans and more. I love slow-cooked savory beans and ham hocks or greens with chow chow on top.

More Information…

Your Resident Gourmet
Lilburn, GA
678.294.2002

Chef Darryl E. Evans, Thank You!!

Chef’s legacy inspires menus

Posted: 4:45 p.m. Monday, April 14, 2014

BY CAROLYN O’NEIL – FOR THE AJC

The main course at the Edna Lewis Foundation Scholarship Tribute Dinner at Atlanta’s Le Cordon Bleu College of Culinary Arts was Cumin and Fennel Spiced Lamb with Fava Bean Succotash with White Pepper and Goat Cheese Ice Cream.

Do you ever wonder where chefs get ideas to create such delicious dishes? It could be just-picked produce at a local farm or a journey to explore exotic ingredients. But more often than not, culinary inspiration comes from collaborating with a talented chef colleague, learning by the side of a supportive mentor or admiring the work of a gifted protegee. Each of those scenarios fit the tribute to late chef Darryl E. Evans, who died of lymphoma at the age of 52 in February.

Trailblazing chef Darryl Evans left mark on Atlanta photo

Darryl Evans was executive chef at the Four Seasons Hotel in 1997. File photo Nick Arroyo.

Tom Catherall, of Here to Serve Restaurants, first hired Evans at the Cherokee Town Club as his apprentice through the American Culinary Federation. “He was a mirror image of me in regards to food,” he says. “Whatever I made, he could make it exactly the same. I didn’t have to worry about the kitchen when Darryl was there.”

Chef Charlie Hatney, of the City Club of Buckhead, was a longtime colleague of Evans: “The main dish includes succotash to reflect his Southern roots, but I used fava beans to show he was trained in the European style.”

Evans held executive chef positions in area kitchens including the Athens Country Club, the Four Seasons Hotel and Villa Christina. He gained national acclaim as one of very few chefs of color to achieve such success, and as the first African-American member of the U.S. Culinary Olympic Team, he brought home four gold medals.

·         People’s pharmacy

His professionalism went beyond the menu. “He never had an ill word for anyone and was just as supportive of the dishwashers as he was of other chefs,” Hatney says.

History tastefully preserved

The Edna Lewis Foundation, dedicated to honoring African-American culinary heritage, is based in Atlanta. A chef, cookbook author and teacher, Lewis was a champion of Southern cookery. “There was a time when cooks were known only as domestics, you know as the help,” says the foundation chair, chef Joe Randall, of Savannah. “The American Culinary Federation worked hard to get the designation changed to professional status, which is important for the career success of all chefs.”

The contributions of Lewis, Evans and Randall may be getting more attention on a national level. A guest at Sunday’s dinner, Nichole Green with the Smithsonian Institution’s National Museum of African American History and Culture, says, “We’re curating interviews and information to showcase foodways in an exhibit.” One of the pieces the Smithsonian is working to obtain is a portrait of Hercules, President George Washington’s African-American chef. “It’s in a museum in Spain right now, but we’d like him to return to Washington,” Green says.

Carolyn O’Neil is a registered dietitian and author of “Southern Living: The Slim Down South Cookbook.” Email her at carolyn@carolynoneil.com.

 

March into Spring! Three Quick & Easy Slow Cooker Recipes!!

Three Great Slow Cooker Recipes

hoppin-john-l

 

Compliments of Cooking Light

Yield: 6 servings (serving size: 1 2/3 cups)

Hoppin’ John is said to bring good luck all year when eaten on New Year’s Day; it’s also know to be served all year around as well. With this being American Heart Month, enjoy this healthy version from Cooking Light.

 

Ingredients:

2 (16-ounce) packages frozen black-eyed peas

1 1/4 cups sliced green onions, divided

2 cups hot water

3/4 cup chopped red bell pepper

2 tablespoons minced seeded jalapeño pepper

2 teaspoons hot sauce

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 vegetable-flavored or chicken-flavored bouillon cube

1 (14.5-ounce) can diced tomatoes with pepper, celery, and onion, undrained

1 tablespoon tomato paste

2/3 cup uncooked converted rice

Directions:

  • Place peas, 3/4 cup green onions, 2 cups hot water, and next 6 ingredients (through bouillon) in a 4-quart electric slow cooker; stir well.
  • Cover and cook on HIGH for 4 hours.
  • Stir in tomatoes, tomato paste, and rice; cover and cook on HIGH for 1 hour or until peas and rice are tender and most of liquid is absorbed.
  • Stir in remaining 1/2 cup green onions.

 

 

lamb-olives-potatoes-2-med108164_vert

 

Compliments of Martha Stewart

Yield: 4 Servings

 

Lamb shanks are at their best when gently cooked. A slow cooker creates meltingly tender meat in a flavorful sauce – perfect for Sunday dinner. Asking your butcher to slice your shanks ensures an easy fit in a slow cooker. Or, look for smaller foreshanks, which come from the front of the lamb.

Ingredients:

1 1/4 pounds small potatoes, halved

4 large shallots, cut into 1/2-inch wedges

3 garlic cloves, minced

1 tablespoon grated lemon zest, plus 2 tablespoons lemon juice

3 sprigs rosemary

Coarse salt and ground pepper

4 tablespoons all-purpose flour

3/4 cup low-sodium chicken broth

3 1/2 pounds lamb shanks, cut crosswise into 1 1/2-inch pieces and trimmed of excess fat

2 tablespoons extra-virgin olive oil

1/2 cup dry white wine, such as Pinot Grigio

1 cup pitted green olives, halved

Step 1

Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.

Step 2

Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.

Step 3

To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

 

Slow Cooker Chicken Curry Recipe

Compliments of Taste of Home

Yields: 4 Servings

Ingredients:

4 bone-in chicken breast halves, skin removed (8 ounces each)

1 can (15 ounces) white kidney or cannellini beans, rinsed and drained

3/4 cup thinly sliced sweet onion

1/2 cup chopped sweet red pepper

1 cup peach salsa

1 tablespoon curry powder

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup fresh green beans, trimmed and cut in half

2 tablespoons cornstarch

1/2 cup cold water

1-1/2 cups chicken broth

1-1/2 cups uncooked Minute® White Rice

Directions:

  • Place the chicken, kidney beans, onion and red pepper in 4-qt. slow cooker.
  • In a small bowl, combine the salsa, curry powder, salt and pepper; pour over top.
  • Cover and cook on low for 4-5 hours or until chicken is tender.
  • Stir in green beans. Combine cornstarch and water until smooth; gradually stir into slow cooker.
  • Cover and cook on high for 30 minutes or until sauce is thickened.
  • In a large saucepan, bring broth to a boil; stir in rice.
  • Cover and remove from the heat.
  • Let stand for 5 minutes or until liquid is absorbed and rice is tender.
  • Fluff with a fork.
  • Serve with chicken and sauce.

article compliments of BasilMagazine.com

Looking for a Buzz? Try Marley Coffee’s 7 New Coffee Products!

Marley Coffee Launching New Products and Innovations

 

marley-coffee-gourmet-blends

 

Marley Coffee, the sustainably grown, ethically farmed and artisan-roasted gourmet coffee company, will launch seven new products this month.

Marley Coffee will have a full line of Rainforest Alliance (RFA) Certified coffees at the Natural Products Expo West, including 8oz ground and RealCup(TM) single serve cup versions of “Buffalo Soldier RFA,” “Mystic Morning RFA” and “Smile Jamaica RFA.” The company will also unveil RealCup versions of two brand new flavors, “Catch a Fire RFA,” inspired by Jamaican chili, and “Spiced Root Rum RFA,” inspired by Jamaican rum.

The company will also showcase a Marley Coffee-branded Bike Cafe mobile coffee cart. In December, the company purchased the majority of assets of Bike Cafe Franchising Inc., a Denver-based company that owned and sold mobile coffee carts worldwide. Additionally, the company will launch its second-generation AVT automated coffee machines for office and retail locations. The new machines feature interactive touch-screens and a more user-friendly and versatile design. Both the Bike Cafe mobile coffee cart and the Company’s automated coffee machines bring an innovative solution to retail or office locations without the need to install permanent structures and overhead. Grocery managers can use these products to fill a void left by the removal of many self-service coin counting and processing machines.

Brent Toevs, Chief Executive Officer of Marley Coffee, said, “With the launch of these seven new products, we aim to provide multiple points of interaction for the consumer throughout the grocery shopping experience, from the parking lot to the checkout line.”

“We are excited that consumers will able to spot the Rainforest Alliance’s iconic green frog seal on Marley Coffee’s new lineup of products being launched at Expo West,” commented Alex Morgan, senior manager of sustainable agriculture at the Rainforest Alliance. “By sourcing beans from Rainforest Alliance Certified(TM)farms, Marley Coffee is demonstrating its commitment to environmental sustainability and improved conditions for coffee farming communities.”

Learn more at www.MarleyCoffee.com.

Chef of The World: A Taste Of Fame, invites you to attend!! March 3rd, 2014

9th Annual Chefs of the World: A Taste of Fame

March 3rd, 2014

STD 2014

Media Contact:
Esther T. Brown Chefs Event Coordinator
National Black College Alumni Hall of Fame Foundation, Inc.
404-524-1106 (office)
404-713-0289 (mobile)
Esther.Brown@twd-inc.net

For Immediate Release:
Atlanta’s Top Chefs Preparing for 9th Eighth Annual Chefs of the World: A Taste of

Culinary Extravaganza benefits the National Black College Alumni Hall of Fame Foundation’s Fame Event Scholarship Fund

Atlanta, Georgia – Some of Atlanta’s Top Chefs are once again preparing to bring an exciting culinary experience to the city for the 9th Annual Chefs of the World: A Taste of Fame. The event will be held on Monday, March 3, 2014 at 7:00 pm at the Hyatt Regency Atlanta 265 Peachtree Street Atlanta, Georgia.

In its ninth year, Chefs of the World has awarded 58 scholarships to deserving students.
Each participating executive or sous chef has graciously committed their time and resources to prepare a five-course meal for 10 people. Each table will have its own private chef. The courses will be selected personally by the chef and are tastefully and exquisitely unique to their respective style.
Up to 25 tables – each seating 10 individuals — provides an elegant and stylishly appointed setting for this exciting event.

Confirmed chefs include: Marvin Woods, Executive Chef, MAD Flavor; Averriel Thomas, Chef & Owner, Fat Creole Tomato Catering; Martin Pfefferkorn, Executive Chef, Hyatt Regency Atlanta; Chef Jennifer Hill-Booker,Executive Chef, Your Resident Gourmet, Michon’s Barbecue Bistro; Tim Kotula, Executive Chef, The Commerce Club; Ashley Clay, Executive Chef, Chef Ashley, Inc.; Ugo Okpareke, Executive Chef, Rays in the City;  and Sodexo.

For interviews and media credentials, or more information on this event please contact Esther Brown at

(404) 524-1106 Fax: (404) 525-6226 Email: Esther.Brown@twd-inc.net

 

Make A Better Thanksgiving Sandwich!

Thanksgiving is a day away and  by now your menu is set, your shopping done, and your turkey all set for the oven. But if you’re like me, you’re already thinking of  Thanksgiving leftovers!

I found this great article by Buzzfeed.com and wanted to share their great leftover sandwich ideas with you in this week’s Your Resident Gourmet Newsletter.

 So enjoy and Happy Thanksgiving from our family to yours!

Chef Jennifer  

 

Enjoying your YRG Newsletter? Please share the Love and forward it to a friend . . or two!

Follow us on Facebook Chef Jennifer Booker
and Twitter

@Chefjennbooker


10 Reasons Leftovers Are The Best Part Of Thanksgiving!

Every year, you make way too much food for Thanksgiving

 So shat should you do with it?
courtesy of Christine Bryne
www.BuzzFeed.com
November 2013
 

1. Try a sandwich

This Leftover Sandwich is the sexiest photograph MAXIM has ever printed.

2. You don’t really need a Thanksgiving Sandwich recipe, because it’s straight up All The Leftovers On The Bread.

3. But there are some tricks to elevating that basic sandwich: Consider a “moist maker.”

Third slice of bread soaked in gravy and sandwiched between the fillings = a moist maker.

 

 


4.
Like all things, Thanksgiving Sandwiches are improved with cheese.

So add some and melt it up.

 

 

 

 
5. Want to really get fancy? Slap on some brie.
(The brie/cranberry combination can work sans turkey, too, if you’re in a meatless mood).

 

6. Even blue cheese, the most controversial of the the cheeses, gets along with Thanksgiving leftovers.

  

7. Pearl onions get overlooked on turkey day in favor of more fashionable sides; the Thanksgiving Sandwich is their time to shine.

8. Maybe consider embracing

and making your sandwich with latkes this year.

9. You know what’s better than bread sometimes? Tortillas.

10. And, the Thanksgiving Sandwich isn’t the only option: why not a Thanksgiving hand pie?

.