Birchow's Palate

First Round: Taste of Atlanta Barcraft Competition

2010-10-12T12:28:00.002-04:00

Thats me and Shanna from Leon's Full Service behind the bar. It appears from this photo that I was looking pretty confident! Now, I just need to make up another batch of Crabapple Shrub...

Imported Double Cream

2010-10-08T21:34:00.001-04:00

Imported Double Cream, originally uploaded by jekemp.

Yep,

Living the good life down in Hapeville. Nothing better than some imported brie and American apple brandy.

Organic Egg Producing Chickens being raised improperly.

2010-10-07T11:59:00.000-04:00

A grassfed burger cooked at home

2010-09-17T10:16:00.001-04:00

A grassfed burger cooked at home, originally uploaded by jekemp.

If you are willing to put in the work, a high quality organic grassfed burger can be made for half the price of dining out at home. An added benefit of this is the ability to personally control all aspects of the ingredients and preparation.

This burger features a half pound hand formed organic grass-fed beef patty with homemade pimento cheese, home-made bacon "jam", and red onions with a touch of Duke's mayonnaise. The burger is shown with a side of hand cut sweet potato fries cooked in peanut oil.

Empire State South

2010-08-29T15:32:00.003-04:00

Empire State South Bar, originally uploaded by jekemp.

Chef Hugh Acheson's Empire State South will be opening August 30th for breakfast, lunch, & dinner. The approachable food menu from the Chef De Cuisine, Nick Melvin, is local/regionally sourced and served in a southern and traditional meat and three format. You can choose your protein, then pick your two sides and bread.

Some of my favorite items tried over the past week were the succotash made from locally raised pink lady peas, the heirloom tomato & cucumber salad, and the fried green tomatoes.

The Bar is big, spacious, and bold. One of the standout features is a robust granite top sourced from nearby Elberton Georgia and seating for over twenty. The wine list from partner Steven Grubbs will more than likely prove to be one of the more approachable in the city featuring many selections from the old world and a few from the new.

If you are into well crafted cocktails made from the freshest of juices, I will be manning the bar here a few nights a week and will be bringing along all of my time honored tricks of the trade.

Look forward to authentic Sazerac cocktails, innovative champagne cocktails, and an extensive list of Bourbons for sipping.

Jason E Kemp

Murray's Cheese in Atlanta?!

2010-08-18T15:45:00.001-04:00

Murray's Cheese?!, originally uploaded by jekemp.

Ok, so, interesting news, one of the Kroger Grocery stores here in Atlanta has apparently teamed up with NYC's Murray's Cheese to market high end cheeses from around the world.

Having been to the original(before they expanded and moved across the street..), I must report that unfortunately its not the Murray's logo or the cheese selection that makes the place interesting, It was the surly employees that really made the place stand out.

So, even though they have small wheels of Muenster from Alsace, I don't know how this is going to pan out in Atlanta. Overall, I am happy that I can find and try some great cheese here. In the end, I just hope that they will do the right thing and throw out the stuff that does not move and not pull the Whole Foods Market scheme of scraping off the mold, re-wrapping the cheese and changing the sell dates.

Here is a link to their press release:

http://www.murrayscheese.com/kroger_press.asp

Angora Goats Graze on Roan Mountain to Control Invasive Blackberry Bramble

2010-08-03T10:11:00.003-04:00

Goats on Roan Mountain, originally uploaded by jekemp.

On our recent trip up into the high country of North Carolina, Katherine and I could not resist the urge to hike to the top of something, that something turned out to be Roan Mountain. The top of Roan Mountain is a grassy bald that affords limitless views of the surrounding mountains and countryside.

As we hiked higher, an amazing discovery! Angora goats grazing on the mountainside. We learned that the goats are there to naturally control an invasive species of Canadian Blackberry. This blackberry bramble if left unchecked would eventually eliminate the rare and beautiful plant diversity on the balds.

Katherine, decided to get close to them and discovered that a few of these goats turned out to be quite friendly. Its amazing what a shared granola bar can do to break the ice.

Further investigation found that these goats need our help to continue their meaningful and valuable work on the mountain. For a low monthly donation, these goats will be able to continue to maintain and beautify the top of Roan Mountain for many summers to come. You may adopt a goat for 1 month, the entire 3 month summer season, or for this year's season.

$20 per month

$50 for 3 months in 2010

$100 for 3 months in 2010 and 3 months in 2011

Here is an example of what a $20.00 donation will get:

1) At least one card, picture and lock of hair from your goat letting you know how much it likes blackberries and spending time on the Grassy Balds

2) The chance to name your goat

3) The satisfaction of knowing you are helping save the unique ecosystem by helping us further develop and refine a model protocol for using goats as a management tool in Grassy Bald restoration.

Here is a link to the project's blog to follow for more information on this interesting project.

Blackberry Chipotle Smoked Ribs

2010-07-06T11:38:00.002-04:00

Blackberry Chipotle Ribs, originally uploaded by jekemp.

Nothing is better than cooking up some ribs on the smoker to celebrate the fourth. This year was no different but something big was stumbled upon while prepping a rack for the smoker.

Blackberries are currently in season and what better way than to celebrate their sweet summer flavor than to mop it onto slow cooked pork ribs?

Here's how to do it:

Start with a few racks of pork ribs. I personally prefer the St. Louis cut but baby back or whole slabs will work great as well. If you can get your hands on some ribs from Riverview Farms, that would be even better.

Select your dry rub:

We ended up going with a blend of dry Chipotle powder, Ancho Chili, Sea Salt, White Pepper, Cumin, and granulated Garlic. We then liberally coated the suface with the mixture and then added a puree of fresh blackberries over the top while smoking the meat on applewood at around 225° for about 4 hours. This created a tender, smoky rib that you simply cannot find at your local BBQ joint.

Cans of Ghee

2010-06-09T15:03:00.001-04:00

Cans of Ghee, originally uploaded by jekemp.

If the one on the right is clarified butter from a cow, is the one on the left gazelle butter?

Don Pepino Spaghetti Sauce Can

2010-06-07T09:38:00.004-04:00

Don Pepino Spaghetti Sauce, originally uploaded by jekemp.

More from my series of unusual cans of food. The Don Pepino's old-school ridged can seems to harken back to the the days of more classic designs. An illustration of a rotund chef on a bright yellow can holding the same can with what appears to be a a stylised multi color script that probably did not originally emerge from some 20 something's font collection on their Apple but instead was carefully drawn by hand and executed the old way. I believe that this interesting discovery on the grocer's shelves was fantastic. Its great to see a small brand that has stuck to tradition.

Cheese Tortellini Pizza with Garlic & Basil.

2010-06-05T09:10:00.001-04:00

Vinny's Pizza-Rama, originally uploaded by jekemp.

Have been touring the old school pizza parlors in New Jersey and discovering some pretty interesting slices. This particular slice was found at Vinny's PizzaRama and proved to be a meal unto itself. Cheese filled Tortellini with garlic, basil, and Vodka sauce topped this slice.

Vinny's Pizza-Rama
1025 Hamburg Tpke
Wayne, NJ 07470
(973) 628-1510

Gruyere oven toasts

2010-04-20T23:53:00.001-04:00

Gruyere oven toasts, originally uploaded by jekemp.

Image taken right before they entered the toaster oven.

A visit to Country Gardens Farm & Nursery

2010-03-16T10:53:00.001-04:00

A baby calf, originally uploaded by jekemp.

Last week I took some time to visit Country Gardens Farm & Nursery outside of Newnan. It is a quaint little farm and nursery that sells among other things, Raw Milk!

This milk is straight from the farm. (Read-Grass fed cows) and of course, is labelled for pet consumption only. I picked up a $4.00 half gallon and brought it home for my two cats to sample. This milk was not what one would expect to see down at the local super market. First, there were two distinct layers within the container and the color was more of a cream than the more familiar stark white.

After watching the cats go to town on this treat, I went ahead and shook the carton and poured myself a tall cold glass. All I can say is that this milk is truly amazing. Did I get sick from drinking it? No.

I am not going to say that Raw milk is safe to drink. Unfortunately, we live in a time of great fear with regards to food borne illness. Bacteria can be harbored in the milk and cause a litany of problems from diarea to vomiting. The FDAstates that consuming raw milk is dangerous and I believe them to a point. If we did not live in the time of the factory farm, I doubt that that e coli, Salmonella, or listeria would nearly be as bad as they potentially are these days.

The FDA also claims that more than 800 people in the United States have gotten sick from drinking raw milk or eating cheese made from raw milk since 1998. That really is not that many people when one thinks of the millions of people that call the United States home.

Conical Fermentation Tanks

2010-03-09T08:54:00.001-05:00

Conical Fermentation Tanks, originally uploaded by jekemp.

This is where all the great beer from Terrapin comes from.

My plan to have Farm Fresh Eggs: The Backyard Barnyard Part One.

2010-02-16T11:32:00.002-05:00

Cuckoo Marans Chicks, originally uploaded by jekemp.

Two years ago, I became interested in finding a way to get better eggs. What better way, I thought than by raising some day old chicks into egg laying hens?

Ok, so, the hunt was on. I wanted some really beautiful eggs and decided on a breed that lays dark, rich, almost chocolate colored eggs.

These chickens were known as marans. I found a breeder in Ohio called Meyer's Hatchery to order the chicks. I was able to select a straight run of females but their was a minimum order of 22 chicks.

I felt that I could raise them into healthy chickens and maybe find some like minded people who would not mind a hen or two in their backyard as well. Then the day came when the chickens were delivered by the post office, of the 22 that were ordered, only 11 ended up surviving the trip and I suspect that the box probably sat around in the post office for an extra day to have caused this small tragedy.

The remaining chicks lived on a round plastic table that I had surrounded with a ring of cardboard in my basement. Here, with their heat lamp, they ran in circles and ate and drank to their hearts content. Oddly enough, one of the chickens was different, somehow, bigger, meaner in its disposition. It was not until much later that we where able to make the determination that this was no chicken...It was a rooster.

We ended up calling this mighty bird Cap'n Redcomb.

25 pound Smoked Turkey

2009-11-29T21:55:00.001-05:00

25 pound Smoked Turkey, originally uploaded by jekemp.

Brined the turkey for 12 hours beforehand and started the mesquite charcoal at 7:00am. Loaded the bird around 7:30am and finished at 2:00pm. The BGE never got over 260 degrees. During the smoking process, I added water soaked apple wood chips along at various intervals to make a nice thick pink smoke ring in the meat.

shittake & Green pepper

2009-11-19T13:37:00.001-05:00

shittake & Green pepper, originally uploaded by jekemp.

Special Pizza Fundraiser for Georgia Flooded Farms Relief Fund

2009-11-03T11:38:00.000-05:00

On Saturday November 14 at 10:00am
The Peachtree Road Farmer's Market
Mellow Mushroom Pizza Bakers will be on site with their mobile pizza oven preparing some very special pizzas to sell by the slice and as whole pies. All proceeds will be going directly to the Georgia Flooded Farm Relief Fund.

~What makes these Pizzas so special?

I went ahead and spoke with the farmers who participate at the market and will be sourcing the ingredients for the toppings directly from from them on the day of the market!
These pizzas are going to be a unique and limited offering to say the least.

Special Mellow Locavore Pizzas:

#1~Cheese,Spinach, Bacon, Mushrooms, Olive oil, Black pepper, Salt
#2~Assorted local Peppers, River-view Farms Sausage, Cheese, Tomatoes
#3~Georgia Coastal Shrimp, Garlic,Olive Oil, Peanut-Cilantro Sauce, Cilantro
#4~Sweet potato,Parmesan,Kale,Rosemary,Olive oil.
#5~Cheese,Pesto, Tomato,Eggplant,Basil,Arugula,Black Pepper,Salt

*Pizzas will be subject to ingredient availability on the day of the market and may not be served exactly as shown above.

A simple mayonnaise recipe

2009-11-01T17:40:00.000-05:00

Mayonnaise

2 egg yolks
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
2 teaspoons white wine vinegar
1 cup peanut oil

1. Place egg yolks, salt, mustard, lemon juice, and vinegar into food processor. combine well by pulsing 4 or 5 times.

2. Pour oil through the feed tube slowly in a thin stream until fully incorporated. The mixture thickens up as the oil gets worked in.

Antico's Marinara with White Anchovy Pizza

2009-10-29T12:34:00.066-04:00

Antico's Marinara, originally uploaded by jekemp.

Ok, so I went to Antico and got a pie. The bill of $20.00 seemed a bit steep for a pizza with no cheese and a smattering of white anchovies and basil leaves. I feel that I have been keeping myself informed as to what is going on with these so called "pizza wars" here in Atlanta and personally believe that it's all hype generated by a small but elite group of foodies. Was this pizza good? Yes, it was but then I wonder, why did I end up taking 80% of it home and adding shredded cheese to it which in turn, and to be fair, made it much better. Then I started to feel weird about it and began to wonder why I had to doctor up a pizza that just cost me $20 bucks? After some thought on the matter, I came to the conclusion that I just don't care that much about places like Antica. Great, authentic Neopolitan pizza with all the appropriate credentials. A staff of Italians to make you feel like you actually might have been teleported to Naples. This whole place, despite the fast, almost eager friendly service, still reeks of elitism. Maybe this was in part to the inside out folding of the not so environmentally friendly pizza box. Should pizza be this pompous? Or should it be a good, simple comfort food? Those who rave have declared Antico Pizza the best in town. But is it really true? I suggest that you make your own decision.

Sunday night BBQ plate

2009-09-28T11:29:00.001-04:00

Sunday night BBQ plate, originally uploaded by jekemp.

I wanted to cookout on sunday but was not sure what to cook.
A trip to the Dekalb international Farmer's Market allowed me to prepare both applewood smoked duck legs and a lightly smoked trout filet from North Georgia. I rounded out the selection with my latest incaration of my red skin potato salad and grilled asparagus.

Tiger Processed Gruyere Cheese

2009-09-19T15:13:00.002-04:00

Tiger Gruyere Cheese, originally uploaded by jekemp.

When I was much younger than I am today, I remember eating foil wrapped cheeses such as Tiger when flying on a commercial airliners.

I found this set of six individually wrapped foil cheeses at the Dekalb International Farmers Market for $2.49. There is Gruyere flavor, Smoked, as well as Alpine Herb.

Tiger cheese is not a sophisticated european cheese like Kaltbach, it is more a carry along the trail kind of cheese. A cheese that can withstand sitting underwater in the bottom of a cooler and not getting ruined sort of affair and this is one of the reasons that I enjoy it so...

Part of the cheese case

2009-09-17T15:13:00.001-04:00

Part of the cheese case, originally uploaded by jekemp.

Kraft Cheese in a Can

2009-09-14T11:51:00.002-04:00

Kraft Cheese in a can, originally uploaded by jekemp.

I don't always know why I am compelled to purchase processed cheese in a can. This particular example seemed to be of some promise as it came all the way from Bahrain to join my collection of pantry oddities.

I think it may be some kind of fascination I hold for the lingering threat of the Cold War or that back in the forties and fifties cans were the future of modern food preservation and convenience. Cheese in a can is something that after the initial nuclear blast we could perhaps sit around and enjoy with saltines down in the fallout shelter.

Even with all of the sublime and elusive cheeses that I can locate here and there to enjoy, I feel there is always be a place in my foodie heart for the guilty pleasue of some processed cheese in a can. This particular food item was procured at Patel Brothers Market in Decatur.

The Martini Debate lingers on..

2009-08-28T09:52:00.005-04:00

I take pride in my work as a bartender. I know that its a job where basically you pour alcohol into cups and collect money and make change but on most occasions its more than just that. Is a great opportunity to meet and talk to interesting people as well as to create truly inspiring cocktails. Today, I am here to talk about Martinis.

There was a customer who in this blog shall remain unnamed who came into the bar early and ordered a Ketel One Martini with two olives. Of course, I made it wrong. By the time he ordered his third martini*, He proceed to come over to the service bar where I was preparing the beverage in question and proceeded to tell me how to correctly prepare a martini in front of a bar full of eager patrons who afterwards got a free chuckle at my expense. "don't use jiggers" He roared "you have to feel it" "Wash the glass with dry Vermouth, and spill it out!" I guess he is the expert. I normally do all these things but I use jiggers because I want to pour a fair and legal shot, I am after all a professional bartender. I will also admit that in this instance he was in the end over served which could have potentially cost me my job. Lucky for me, this particular patron does not operate a motor vehicle.

The customer is always right and unfortunately for some they also believe that they know more than you when in comes to cocktails and drinking in general. This is why I really don't like making martinis. Most people do not know the original recipe for this famous cocktail and I can promise you that if you make the original for someone, they will most likely send it back or feel cheated by the lack of booze in the glass.

~Classic Martini~
2 ounces (55ml) gin
0.5 ounces (15ml) dry vermouth
ice
green olive

Add ice, gin and vermouth into a cocktail shaker, shake then strain into a martini glass. Garnish with an olive.

Now for the martini that people want these days:

~Martini of Today~
3 ounces Vodka (Preferably Grey Goose or Ketel One)
No Vermouth at all or in a case of the Connoisseur, a misting of the glass with dry vermouth
At least two green olives

Add ice & vodka into a cocktail shaker, shake then strain into a martini glass. Garnish with olives.

There is yet another variation of the martini known as the "Dirty Martini" This would be a martini that has olive brine added to the mix as well and since this is all about taste in the end, this is one of the hardest to make correctly. Too much brine and the drink is ruined, too Little and you will not be able to taste it. I try a middle of the road approach by pouring the brine first into the glass and only adding enough to fill the bottom of the glass and sides by around a half centimeter. With this approach I have drastically reduced the number of these cocktails that would otherwise be returned to be bar. A nice and enjoyable touch for the dirty martini is to add a couple blue cheese stuffed olives as a garnish, even better would be some Gorgonzola or smoked blue cheese filled olives.

*One Martini is good, Two is better, Three is too many. I don't even know what to say about seven...

Rogue Smokey Blue

2009-08-18T10:44:00.003-04:00

Rogue Smokey Blue, originally uploaded by jekemp.

I ran across this exceptional cheese a few years back and love how Rogue Creamery cold smoked it over hazelnut shells.
Always have been a fan of both Blue cheese as well as smoked cheeses, this particular cheese captures the spirit of both! Have been considering stuffing this cheese into pitted green olives to complement a perfect dirty Martini.

You can find whole wheels here for around $124.00
http://bit.ly/q5jXr

DrinkShop Featured in the New York Times

2009-05-20T15:13:00.001-04:00

Uploaded with plasq's Skitch!

2009-05-19T13:10:00.001-04:00

Uploaded with plasq's Skitch!

2009-05-04T20:00:00.000-04:00

Uploaded with plasq's Skitch!

Pot Still

2009-04-28T12:08:00.001-04:00

Uploaded with plasq's Skitch!

Been researching what I need to do to start a legal distillery ...

2009-04-22T12:02:00.001-04:00

Uploaded with plasq's Skitch!

The Varnish
www.thevarnishbar.com
118 East Sixth St.
Los Angeles, CA 90014
(213) 622-9999

Bryant's Cocktail Lounge

2009-04-17T15:32:00.002-04:00

Met one of the bartender's of Bryant's Last night while bartending at Drinkshop. Looking forward to a visit to this swanky old school cocktail lounge the next time I make it up to Wisconsin.

Uploaded with plasq's Skitch!

2009-04-17T15:31:00.001-04:00

Uploaded with plasq's Skitch!

Dutch Kills

2009-04-16T15:25:00.001-04:00

beautiful space, originally uploaded by cafegrumpy.

A look inside the soon to be open Dutch Kills bar in Long Island City.

Dixie Pinup Cocktail Party

2009-03-30T20:30:00.002-04:00

Uploaded with plasq's Skitch!

2009-03-30T20:30:00.001-04:00

Uploaded with plasq's Skitch!

Tales of the Cocktail

2009-03-25T14:17:00.002-04:00

http://www.talesofthecocktail.com/

Uploaded with plasq's Skitch!

Barkeep Chic

2009-03-16T20:51:00.001-04:00

Barkeep Chic, originally uploaded by jekemp.

Here is a clipping from Sunday's Paper featuring me and my fellow bartender, Megan.

Nightlife: Kings of the classic cocktail

2009-03-02T12:12:00.001-05:00

Nightlife: Kings of the classic cocktail

February 13th, 2009
Star Tribune

By TOM HORGEN

On a Friday afternoon in early January, a dozen bartenders and servers were lined up at the bar inside the Bradstreet Craftshouse Restaurant. It was their last day of intensive training at this new cocktail lounge. Although some of them had worked top-tier bars in the Twin Cities, none had been through anything quite like this before. On their laps were heavy binders stuffed with pages of drink recipes. They took copious notes as a master bartender from New York lectured.

“Shake it like you mean it!” he ordered, as three bartenders mixed a drink involving rum, lemon and an egg yolk.

“I feel like I’m back in college,” bartender Nikki Ockenden said later.

With serious money and talent behind it, Bradstreet brings a connoisseur’s cocktail lounge to the heart of downtown Minneapolis.

The bar takes the place of Infinity, the hotel nightclub that closed last year inside the swanky Graves 601. The hotel’s 34-year-old president, the jet-setting Ben Graves, has reimagined the space as a restaurant with a giant focus on the latest in big-city nightlife trends: mixology.

The Twin Cities bar scene is no stranger to mixology — where cocktails are crafted with the care of a gourmet meal — but it’s still a niche calling. Bartender Johnny Michaels has been leading the charge at La Belle Vie, but even he said the heavy-hitters whom Graves brought in from New York have given him pause.

“I’m looking at them as being the main competition,” Michaels said.

New York is the epicenter of the current mixology craze. From there, Graves brought bartender Toby Maloney and his business partner, Jason Cott — the guys in charge of that January training session. The duo is known as Alchemy Consulting. Maloney has tended bar at New York’s top cocktail bars (Milk & Honey and Pegu Club). The New York Times recently dubbed them masters of minimalist bartending for their ability to make drinks with fewer than five ingredients. They also own the lauded Violet Hour bar in Chicago and will soon move on to another project in Nashville. Maloney’s dedication to the era of the classic cocktail comes across even in his work uniform — a pinstripe suit, wingtips, thick tie and pocket square.

Graves’ vision for the Bradstreet decor and name come from one of his longtime muses, early 20th-century interior designer and socialite John Scott Bradstreet. Bradstreet was a tastemaker of the time in Minnesota (his chairs and tables are on view at the Minneapolis Institute of Arts and in mansions statewide).

While Graves assured me that the small-plate dining at Bradstreet is just as important as Maloney’s drinks, there is no doubt in my mind that cocktails take precedence here. The Bible-thick menu lists 50 drinks, most of them under $10.

Blitzing your senses

When describing their bartending style, Maloney and Cott often use the word “organaleptic.” This goofy-sounding word (which they made up) is more of a guiding philosophy. “I want my drinks to attack all five of your senses,” Maloney said. To totally “get” the mystique of Alchemy’s bartending, you kind of have to drink the Kool-Aid.

It’s easy to do once you see Maloney in action. To inundate your senses, Maloney and his bartenders use a lot of toys. One of his favorite things to play with is ice.

“Ice is to a bartender as a stove is to a chef,” he said. “And I know that saying we have an ice program sounds like the most pretentious thing in the world.”

Bradstreet’s “ice program” includes six different kinds of ice. Most stunning is their “ice sphere,” a single baseball-sized globe that they drop into lowball cocktails. It’s molded with a heavy-duty copper device they brought from Japan. Bradstreet does have normal ice cubes, but even those aren’t normal. They’re made by what Maloney calls “the Ferrari of ice machines,” a high-end KOLD-DRAFT.

At Bradstreet, everything is made fresh, from the fruit juices to the simple syrups. Most important on this list is the bitters. Any serious mixologist uses bitters. “They are like the salt and pepper of cocktails,” Maloney said. Bradstreet has almost 20 kinds of house-made bitters — which are on display behind the bar in little eyedroppers. One drop can change the entire profile of your drink. Bitters are created by adding numerous botanicals to high-proof grain alcohol.

“They can make a good drink sublime,” Maloney said.

Anticipatory bartending

In the end, much of Maloney’s style comes from the way he moves. He calls it “functional flair” (he’s not juggling bottles).

During Bradstreet’s first Saturday in late January, Maloney whirled and twirled behind the bar. In a sort of furious dance, one arm rattled the metal mixing tin, while his opposite shoulder wiggled at light-speed. “I’ve severed tendons in this arm and ripped all the ligaments in this shoulder,” he said.

The tableside tricks don’t stop: They’ll light orange fizz on fire, crack egg yolk into your drink and (my favorite) “spank” the mint. It’s the final ingredient to a drink Maloney calls “Juliet and Romeo” (a gin cocktail made with cucumber, lime and rose water). After pouring the drink, Maloney palms a pinch of mint leaves over the cocktail. Then he draws back his other hand and claps his palms together. Smack! The aroma of the mint bursts out in all directions. I could smell it from 3 feet away.

As Bradstreet’s first Saturday came to a close, Maloney himself was in need of a drink.

“When I’m not thinking about cocktails, I’m dreaming about cocktails,” he said. “I have enough cocktails in my life.”

From behind the bar he pulled out the most charmingly crappy of crappy beers: a Grain Belt Premium.

View the original article at www.startribune.com

Sour Orange Cocktail Bitters

2009-01-29T16:21:00.001-05:00

Sour Orange Cocktail Bitters, originally uploaded by jekemp.

Finished and bottled my first batch of sour orange bitters.

I macerated fresh Florida sour orange peels with Wray & Nephew Jamaican overproof rum. I then cut the solution by half and added pure Arcadian honey for a little hint of sweet. Shake well before using.

ITP Fresh Brown Eggs Now Available!

2008-12-30T19:46:00.001-05:00

Fresh Brown eggs, originally uploaded by jekemp.

Fresh hormone free, all natural, brown eggs are now available for immediate purchase.

These eggs come from my small flock of Cuckoo Marans hens that free range in a wooded lot behind my home located inside the perimeter in south Atlanta.

$5.00 a dozen

Feel free to reserve yours today.

jason.kemp@gmail.com

ITP Fresh Brown Eggs Now Available!

2008-12-30T16:00:00.001-05:00

Capn Redcomb, originally uploaded by jekemp.

Macerated Sour Orange Peels

2008-10-12T11:46:00.002-04:00

Macerated Sour Orange Peels, originally uploaded by jekemp.

I peeled a bunch of sour oranges and places the peels in a mason jar and covered them with white overproof rum. In about a month I will strain the liquid and have the first component in my cocktail bitters formulation.

Upcoming Lunch October 9

2008-10-09T00:02:00.001-04:00

Upcoming Lunch October 9, originally uploaded by jekemp.

I have been meaning to try this pate that I acquired while on a trip to beautiful upstate New Jersey.

$$$ Spork

2008-09-26T00:44:00.001-04:00

$$$ Spork, originally uploaded by jekemp.

This is a titanium spork. It is very light for a metal utensil. Also-total gear overkill for "Car Camping".

GEORGIA PEANUT SOUP

2008-09-22T10:33:00.000-04:00

Adapted from The Cook’s Encyclopedia of Soup

2 T. peanut oil
1 large onion, minced
3 garlic cloves, crushed
1 t. cayenne pepper
2 bell peppers, seeded and finely chopped
1 1/2 c. minced carrots
1 1/2 c. chopped potatoes
3 celery stalks, sliced
3 1/2 c. vegetable stock
7 T. chunky peanut butter
2/3 c. corn kernels
salt and freshly ground pepper
roughly chopped roasted peanuts to garnish

Heat oil in a large soup pot. Once hot, add onion and garlic and cook for three minutes. Add the cayenne pepper and a pinch of salt and cook for another minute.

Add the bell pepper, carrots, potatoes, and celery. Season lightly with a little salt and pepper. Stir well and cook for four minutes, stirring occasionally. Add the vegetable stock, peanut butter and corn kernels, stirring until thoroughly combined.

Season well with salt and pepper and bring to a boil. Cover and simmer for about 20 minutes or until all the vegetables are tender. Adjust the seasoning one last time before serving and sprinkle with chopped peanuts.

(serves 6)

Georgia Bulk Peanut prices by the ton

2008-09-21T10:55:00.001-04:00

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2008-09-15T12:08:00.000-04:00

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2008-08-24T17:34:00.000-04:00

Uploaded with plasq's Skitch!

Saturday September 6 - Mountain Harvest Festival: Come participate in an old time harvest celebration in the North Georgia Mountains. We will have lots of vendors, food and activities for young and old.

Our mountain farmers will display and sell some of their home grown products including fresh and local produce of all kinds, jams, jellies, and syrups, grains, dairy, wine, fish and meats. Then, many of our best local chefs will prepare and serve delicious and nutritious samples of these wonderful fresh and local products. Many of these products will be from organic, sustainable and/or biodynamic farms.

Southerners know and value their gardens and farms. Fruits and vegetables grown thousands of miles away are harvested long before peak ripeness so they can survive shipping and be market ready weeks later. Local products are fresher, have better flavor and more nutrient benefit, offer more seasonal variety, lessen the environmental impact of transportation and packaging, and keep more money in local economies.

The celebration will take place at the Center on Warwoman Road in Clayton Georgia from 11:00AM until 3:00PM on Saturday September 6. Attendance will be limited to 150. Advance tickets are $15.00 and will be $20.00 at the door (children under 12 are free). We will have live music by the local group Mountain Hoodoo under the pavilion from 12:00 Noon until 2:00PM. Tickets are avaialble at participating restaurants or you can call (706) 746-5485 or (706) 782-5485.

This event is sponsored by the Georgia Mountains Foodways Alliance a "Non-Profit" organization dedicated to the development and promotion of the local food culture and small businesses from field to table. The Alliance identifies and nurtures Georgia's varied community culinary heritages through education, networking, public relations, regional cooperation and the sponsoring and promotion of local food and local wine events.

How far does your food travel?

2008-08-18T10:11:00.001-04:00

How far does your food travel?, originally uploaded by jekemp.

1500 Miles for the Average meal.

Mountain Man BBQ

2008-06-28T10:41:00.001-04:00

These here Deviled Eggs...

2008-06-21T12:29:00.004-04:00

Deviled Eggs, originally uploaded by jekemp.

The culinary re~discovery of southern comfort food was found here in an unmistakably modern setting at Holeman & Finch Public House.
This tiny pub is located on Peachtree Road near the Peachtree Battle shopping center on the ground floor of a new development.

Now, I really am a fan of deviled eggs and these three were quite good. I am looking forward to eating some deviled eggs from my Marans hens when the time comes. If all goes well, I probably will be able to even pickle some of my free-range all natural eggs in a giant size one gallon jar. I am wondering if I should use some beet juice to dye them red to make them appear to be more processed like Red Smith Pickled Eggs.

My Cuckoo Marans Chicks

2008-05-29T12:44:00.002-04:00

Cuckoo Marans Chicks, originally uploaded by jekemp.

I ended up ordering twenty of these wonderful black female chicks from a hatchery in Ohio. Unfortunately, seven died in transit and another two did not survive the first couple of days. Now the number is down to eleven and they all seem to be doing well. I think now that summer is here, I can move them out of the basement and into an enclosure in the backyard.

2008-05-29T11:57:00.001-04:00

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Chicks in the City Tour

2008-04-10T10:10:00.001-04:00

Host: Georgia Organics
Date: May 3, 2008
Time: 1:00 PM - 4:00 PM

Take an afternoon self-guided tour of urban chicken coops in two of Atlanta's historic neighborhods, and talk with homeowners about their flock experiences. It's quirky, it's fun, and hey, it's all about chickens!

Attendees from that morning's Chicks in the City class at Oakhurst Community Garden can register for the afternoon tour at a reduced rate.

Visit www.oakhurstgarden.org for more info.

$15 members (of Georgia Organics or Oakhurst Community Garden),
$20 non-members, $5 for kids 8 and up. Kids under 8 are free.

Atlanta, GA 30312
Fulton & DeKalb
678.702.0400
info@georgiaorganics.org

Cuckoo Marans

2008-04-10T00:04:00.002-04:00

If Cuckoo Marans are trendy, then who says so>?

There are a few sites on the web that make this claim and it seems like these chickens would be a likely candidate for being a hip sort of hen. These chickens lay very dark eggs as compared to most other chickens. I recently ordered 24 Cuckoo Marans chicks and will be looking forward to raising them into pullets. In the near future I can see myself selling the rich, dark brownish red eggs at a weekend market or perhaps to local chefs who are concerned about fresh locally produced ingredients.

2008-03-17T10:30:00.001-04:00

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Sweet Grass Dairy’s Spring Market Day is April 26th from 10am to 4pm. Market Day is an open house that is open to the public with free admission. We will have tours of the dairy, cheese tasting tables, an animal petting area, as well as some other local vendors.

Minature Goats

2008-02-13T11:37:00.000-05:00

Hey, what's not to love?

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Olive stuffer

2008-02-13T11:28:00.001-05:00

I have always wanted an easy way to cram my favorite types of blue cheeses among other things into unsuspecting olives.

Uploaded with plasq's Skitch!

Vanilla Chestnut Spread

2008-01-16T21:30:00.001-05:00

Vanilla Chestnut Spread, originally uploaded by jekemp.

Clement Faugier's vanilla chestnut spread comes to us packaged in a can. This way the preparation can be enjoyed by people who live outside of the borders with France.
Birchow's Palate is pleased to offer the image of this can for your visual enjoyment.
Vanilla Chestnut Spread is a truly inspirational treat for the discriminating palate.

Gavrilovic Pork Pate

2008-01-04T10:30:00.001-05:00

Gavrilovic Pork Pate
Originally uploaded by jekemp

This is really a great looking can of pate. I found this on one of my shopping expeditions in the suburbs of New Jersey. There is a store in Clifton called Corrados and its a fabulous place to search out cheap and exotic food imports. If you must have a can of this pate for yourself, I would recommend a visit to Euromarket, a place where your european tastes will be satisfied.