Cardamom Hill

Cardamom Hill serves up Indian cuisine quite different to what you might think of as "Indian food."

“Most of the Indian food served in the U.S. is from Northern India,” says chef/co-owner Asha Gomez, a native of Kerala who cooks the food of her homeland. "There are 22 different states in India, all with different culinary traditions." Situated on the western coast of southern India, the cuisine of the state of Kerala is rich in seafood, coconut, rice and spices such as cardamom, ginger, turmeric and black pepper. It has French and Portuguese influences, thanks in part to its prominent position along the ancient spice route.

Bobby Palayam, Gomez' husband, says, "What Tuscan food is to Italy, Kerala food is to Indian."

“I grew up with my mom and her three sisters making magic in the kitchen,” she says. One bite is all that’s needed to become spellbound with dishes like fish roasted in banana leaf, pork vindaloo that Gomez describes as “our version of barbecue” with a vinegar-tinged sauce, braised short ribs in a smooth roasted coconut sauce, and Kerala-style fried chicken with subtle but addictive spices.

Beef on the menu? Yes. "The cow is not sacred to us in Kerala," says Gomez.

Vinod Anslem, is also the co-owner of Cardamom Hill. He has over 18 years experience in the the restaurant and hotel industry and graduated from two culinary schools, in Switzerland and also the French Culinary Institute in New York City. Anslem set-up the restaurant and the wine program.

Bottom Line: The cuisine of Kerala as prepared by Chef Asha Gomez proves to be deliciously addictive.

Bare-Handed Pizza, now in Georgia

You eat pizza with bare hands, and now Georgia folks who make it can skip the gloves, too. A recent press release explains why:

The Georgia Department of Public Health recently granted a new variance in the food code allowing bare hands to be used with "ready-to-eat" pizza toppings which are then cooked at 165 degrees or more for at least 15 seconds, which is in line with FDA standards. This is something the Georgia Restaurant Association (GRA) and National Restaurant Association have been working on since the release of the 2006 food code.

"The reason that we wanted it here in Georgia was to facilitate the pizza industry to be able to operate at the same level that the pizza industry operates in the rest of the United States," said Karen Bremer, Executive Director of the GRA. "The approval process was rigorous and science-based because any changes in the code are thoroughly vetted, but I know this was the right thing to do for our members."

Gary Nelson, who's on the state board that passed the exemption, says the move would not affect consumer safety. "There is no compromise, no change in the protections that the department applies to prevent contamination of any food," Nelson says. "It is simply a cost-containment issue."

This variance applies only to pizza restaurants and pizza take-out facilities and it only applies to the making of pizzas. Ready-to-eat ingredients to be used to make pizzas must be plainly and prominently labeled to identify each package and/or service container for pizza making only, and stored separately from those that would not receive the required 165 degrees Fahrenheit per 15 seconds cooking step.

Helen Hayes is "Almost Famous"

LOCAL CHARLESTON CULINARY STUDENT WINS 10TH ANNIVERSARY S.PELLEGRINO® ALMOST FAMOUS CHEF® SOUTHEAST REGIONAL COMPETITION

Last night, Helen Hayes showcased her culinary talents taking home the winning title against some of the most talented culinary students in the region at The International Culinary School at The Art Institute of Atlanta. The judging panel, composed of chef judges - Chef Kevin Rathbun of Kevin Rathbun Steak, Chef Ford Fry of JCT Kitchen and Bar, Chef Gerry Klaskala of Aria, Chef Linton Hopkins of Restaurant Eugene and media judges: Besha Rodell of Creative Loafing Atlanta, Valerie Hoff of 11 Alive News – WXIA-NBC, Chloe Morris of Chowdown Atlanta and Hope Philbrick, local Atlanta food writer. The panel awarded Hayes the coveted title and the once-in-a-lifetime chance to compete at the finals competition March 9-12 at The Culinary Institute of America at Greystone, in Napa Valley, Calif.

Hayes from Culinary Institute of Charleston at Trident Technical College won the judges’ highest marks with her innovative signature dish recipe, Thai inspired halibut with sautéed shrimp and coconut rice. The fast-paced, high-pressure cooking competition included three other fellow culinary students representing The International Culinary School at The Art Institute of Atlanta, Johnson & Wales University – Charlotte and Culinary Institute of Savannah at Savannah Technical Institute. The rigorous assessment and tasting from the judging panel took place during a tasting reception for local media, chefs and invited guests.

“I’m on cloud nine and ready to prepare for Finals,” said Hayes. “I’m a mom, jumped in this competition last minute, practiced nine out of the ten days leading up to it and just wanted to show my kids that you can take any route and make it.”

In celebration of its 10th year, Hayes will join the nine past winners of the S.Pellegrino Almost Famous Chef Competition during the three-day finals event. Past winners and the esteemed judging panel will mentor Hayes and the other regional finalists throughout the three days of fierce competition. All finals competitors will be evaluated in three competition categories: the Mystery Basket, Signature Dish and People’s Choice.

The intense weekend will culminate with the announcement of the 2012 S.Pellegrino Almost Famous Chef. The event will be broadcast live via the Almost Famous Chef Competition Facebook fan page, where viewers can vote for their favorite competitor and ask questions of the celebrity chef panel as they watch all the excitement unfold. The overall winner will take the title, up to $22,000 in prizes and a career-changing apprenticeship with a master chef.

For more information on the S.Pellegrino brand and the competition, visit www.almostfamouschef.com.

Mississippi Mardi Gras

While New Orleans, Louisiana is the U.S. epicenter of Mardi Gras, it's not the only place that knows how to party on Fat Tuesday.

          -Folks eager to catch Mardi Gras beads on the Mississippi Gulf Coast

I've visited the Mississippi Gulf Coast during Mardi Gras twice, both before and after Hurricane Katrina. Based on my observations, the storm failed to dampen locals' enthusiasm for Mardi Gras festivities. Whether you're discovering Mardi Gras traditions for the first time or celebrating for the umpteenth time, the Mississippi Gulf Coast delivers memorable fun.

The Mardi Gras parade in Biloxi/Gulfport is family-friendly. In these Mississippi cities on the day before Lent, you’re far less likely to find anyone strolling down the street sporting only body paint than might be true in New Orleans. That's not to say you won't have fun--unless you're a complete sourpuss, you will!--just that it's generally worry-free to bring the kids.

My first Mardi Gras experience took place in New Orleans as a college student. When I learned that the observers' goal during a Mardi Gras parade is to catch strands of plastic beads as they're thrown from passing floats I thought, "How weird. And dumb. Who cares?" But when standing among the crowd on the sidelines, the bead-catching spirit is contagious. It's impossible not to get involved in catching beads as a competitive sport. Add alchohol to the mix and the competition gets fierce. It's considered bad luck to pick beads up from the pavement--the objective is to "woo" a float rider with a come-on such as, "Throw me something, Mister!" and pluck beads flung in your direction from the air.

Years later, I've twice found myself on the bead-tossing end of that bead relationship as an invited guest aboard a Mardi Gras parade float with folks from the Mississippi Gulf Coast Convention & Visitors Bureau. When tossing beads into a crowd, it's important to make eye-contact with intended catchers because otherwise the risk is that those folks become unwitting targets. And a slap across the face with a long string of plastic beads doesn't feel good.

                   -Pre-parade view of beads to be tossed from a Mardi Gras float

                                         -View from a Mardi Gras float

In New Orleans, the odds of catching beads varies by parade (there are a number of Mardi Gras parades in that city), but generally speaking you'll probably catch a few but not armloads of them. In Biloxi/Gulfport, you can easily walk away from the parade with boxes full of beads.

Among my observations from aboard the Mardi Gras float: Folks of all ages grin like children when catching beads. Some folks leap to great heights to make a grab. Some folks lazily lounge in folding chairs and point to a box at their feet, suggesting that we toss beads into the box for them. (This approach doesn't work with me; I toss beads only at folks who are at least willing to stand and catch unless they're wheelchair bound.) Some children cry when their siblings get beads when they do not. Some children share their bounty with their siblings. Some people feign bead poverty as a way to woo bead tossers; after catching beads they then reveal their large stash. Some folks wave to attract attention, others wave to suggest beads be tossed in another direction. More often than not, people at a Mardi Gras parade smile.

Beads vary by float. Purple, green and gold are the traditional colors of Mardi Gras so several strands of beads boast that color scheme in various combinations. But there's a rainbow of colors, varied strand lengths, bead diameters and shapes. Large-scale beads and specialty shapes are most coveted. Plastic coins, cups and other trinkets may also be tossed.

I've heard it said that you're not a true Southerner until you've got at least one large plastic storage bin full of Mardi Gras beads stored in your garage. I moved from Minnesota to Atlanta in 1998. I'm proud to say, by that definition and others, I am a bona fide Southerner.

If You Go…

Where To Stay...

Beau Rivage Resort & Casino
875 Beach Blvd.
Biloxi, MS 39530
228.386.7111

Beau Rivage re-opened on the one-year anniversary of Hurricane Katrina, all spiffed up after a $550 million renovation. At 32 stories and 3.2 million square feet, Beau Rivage is the tallest and largest building in Mississippi. It boasts 12 restaurants, four lounges and bars, 12 boutique shops, pool, spa and salon, theater and a state-of-the-art casino with 93 table games, 2,100 slot machines, 230 video poker games and a 16-table poker room. There’s also a high-roller area with 10 blackjack tables, 100 slot machines and a table that flips between roulette and baccarat.

What To Do…

Visit the Mardi Gras Museum.

View regional artwork at Shearwater Pottery, the Ohr-O’Keefe Museum of Art, and the Walter Anderson Museum of Art.

Guests of Beau Rivage can play at Fallen Oak Golf Club. Designed by Tom Fazio, the 18-hole, par-72 course boasts rolling greens, dramatic bunkers, thousands of trees and “five sets of tees for all levels of golf, from 7,486-yards to 5,300 yards,” says John Hurt, golf professional. “We try to make it as comfortable and slow-paced an environment as we can.” The facility also houses a driving range, short game range, and practice chipping, putting and sand areas.

More Information…

Mississippi Gulf Coast Convention & Visitors Bureau
2350 Beach Blvd., Suite A
Biloxi MS 39531
228.896.6699

Georgia Grown

“Executive Chef” program unveiled for 2012
Georgia Grown campaign partners with Georgia Restaurant Association

By Kelly Hornbuckle

Georgia Department of Agriculture Commissioner Gary W. Black today announced a new partnership that will bring together the Georgia Restaurant Association and the Department’s new Georgia Grown campaign for a statewide, Executive Georgia Grown Chef program.

“This new program will help us promote and foster relationships between chefs and our farmers across the state,” Black said. “We are excited to kick off our new Georgia Grown campaign in 2012 with a new logo, new website, and now this new Executive Chef program.

“Our partnership with the Georgia Restaurant Association will help create a greater awareness about the availability of the quality, local products that can be found on our state’s expanding culinary scene,” Black continued. “It is one of the many new and exciting things that Georgia Grown will offer Georgians in the coming months.”

The program will offer participating chefs a mark of honor and distinction, while increasing awareness for both restaurateurs and consumers about which local Georgia products are available for the cooking season.

"Whether you are an Executive Chef or an everyday consumer, purchasing local food is beneficial for a number of reasons," said GRA Executive Director Karen Bremer. "Georgia Grown food is fresher, more nutritious, saves in transportation cost and environmental impact – and most importantly, it supports the community financially. By buying local, we can generate more revenue for our state, which will create more jobs. It's a win-win situation."

As the program continues to roll out in 2012, it will create a pathway for consumers to find Georgia Grown in their communities in order to support local, seasonal foods when dining out. It also aims to highlight and involve public school culinary education and school food nutrition in terms of increased opportunities for Georgia Grown products, training and recipe development.

The Georgia Restaurant Association has selected the final four chefs for this premier program: (pictured holding their new "Georgia Grown" chefs' jackets, left to right) Executive Chef Michael Diehl, CEC CCA AAC, of the East Lake Golf Club, Executive Chef Holly Chute of the Georgia Governor's Mansion, Executive Chef Kevin Gillespie of Woodfire Grill and Executive Chef Hilary White of The Hil at Serenbe.

The four chefs will participate in a spring and fall school event, an organized farm tour, at least one seasonal cooking clip with the Department and at least one Georgia Grown cooking event designated by Black.

Mike and Val's

On a recent Saturday morning, after camping overnight at Fort Yargo State Park, we headed into Winder in search of coffee. Sure, some fellow campers opted to brew their own over a roaring fire, but we didn't quite have the necessary equipment nor did we feel we could just invite ourselves over to their yurt.

Having never previously been to Winder, let me first just say it's a rather impressive little town that sprawls for more blocks than we'd anticipated. And though we quickly spotted McDonald's and a few other national chains where we could have easily purchased some hot brewed java, Dean said that he preferred to spend his dollars to "help a local business." He's adorable when he says things like that.

We drove up and down the main street and a few side roads and eventually spotted Mike and Val's. A parking space conveniently located a few strides from the front door served as invitation enough.

The interior is clean and adorably decorated. This "bring us your cup and we'll fill 'er up" corral is more than just a cute idea, it's popular with locals. I saw a few folks come in, grab their cup--and in one case, pull a note from the cup left by some neighbor, which must have been a joke 'cuz the dude laughed when he read it. Our first cup of coffee wasn't very hot, but then they brewed up a fresh pot and it was delicious.

A black bar at the back made me crave a chocolate shake. I honestly don't know if they have ice cream treats on the lunch menu, but how could they not with a bar like this?

For me, the most memorable part of the movie Runaway Bride is when Ike Fisher (Richard Gere), confronts Maggie Carpenter (Julia Roberts), “You don’t even know how you like your eggs!” This remark leads her on a journey of self discovery (not Eat, Pray, Love quite yet) during which, among other things, she tastes a variety of eggs. Near the end of the movie Maggie tells Ike, "I adore Eggs Benedict. I hate all other kinds of eggs!" I too adore Eggs Benedict. Maybe I don't hate all other types of eggs, but if I see Eggs Benedict on the menu I cannot resist them. This version was decent. Not great hollandaise sauce, but satisfactory.

The French toast was fluffy and delicious:

Bottom Line: A noteworthy example of a classic American neighborhood diner, where the food is tasty, the service is good and if you were to visit often enough everyone would probably know your name.

Mike and Val's is located at 64 N Broad Street in Winder, Georgia.

La Luna Mexican Grill

I'm all in favor of spending quality time in the great outdoors. Camping is fun. But why stoop to cook over a fire pit when you can eat at a restaurant? Conveniently located in a strip mall across the street from and between the two main entrances into Fort Yargo State Park is La Luna Mexican Grill.

Entrees include a choice of soup or salad. We both opted for soup, anticipating a chilly night in the tent. Tortilla soup ($4.25/cup; $6.25/bowl) levels its spicy flavors with a bit of sweetness:

The creamy poblano soup ($4.50/cup; $6.50 bowl) is studded with chunks of chicken, queso fresco and sour cream. This is one of the most divine soups I've ever tasted:

The Mexico City Special ($11.25) stuffs a roasted poblano pepper with grilled steak (or chicken) that's covered with "special sauce" and cheese, served with rice and refried beans that have been jazzed up with spice. This is an entree I'd order again... though there are many temptations on the menu so I might opt to try something different on a future visit.

Enchiladas del Pácifico ($11.50) features three shrimp and crab meat enchiladas topped with Pacific cream sauce and is served with rice and sour cream salad (which turned out to be shredded lettuce with a tomato slice--where did they find such a fresh tomato this time of year?--and blob of sour cream on top). This dish was a bit too sweet for my preferences and, though the server had assured me that the crab meat was not imitation crab, it was. So I wouldn't order this dish again, even though I would not say that it was awful.

The vibe inside the restaurant is relaxed and the decor is reminiscent of a Mexican plaza, complete with a bubbling fountain. The servers are friendly and the food is authentic modern Mexican, reasonably priced.

Bottom Line: We discovered this restaurant while camping, but plan to return to Winder specifically to eat here again--most especially the poblano soup.

La Luna Mexican Grill is located at 425 Loganville Hwy in Winder, Georgia 30680.

Bangkok Thyme

When we first moved to Georgia, we lived OTP* for eight years. Back then, Thai Peppers in Kennesaw was our favorite go-to restaurant. But now that we've lived ITP for several years, we rarely make it back up there. So I was thrilled to discover that Bangkok Thyme in Sandy Springs is owned by the same people. A recent first visit did not disappoint.

The restaurant is a cozy mix of warm woods and ethnic tchotchkes. The folks are friendly and a sense of humor (as suggested by the name of the place) sets the tone for a relaxed vibe.

The Chicken Satay ($8.95) appetizer includes five skewers of seasoned grilled chicken, toast triangles, peanut sauce and cucumber vinegar.

The Green Papaya Salad ($9.95 + $2.95 for grilled shrimp) is a popular dish in Thailand. Restaurant manager Sakchai says that it's on nearly every restaurant menu in that country, but he first saw shrimp added to the dish in America. The combination is so tasty he thought, "We should have been doing that over there!" It's made with fresh shredded green papaya, garlic, Thai Bird chili, cherry tomatoes, green beans, shredded carrot and peanuts in signature Som-Tum sauce. The tart snap of this light dish is refreshing.

Rice is formed into various shapes to suit the season and/or the age of the guest. Since I visited in February, mine was presented as a heart.

Masaman Curry ($13.95) is a scrumptious blend of coconut milk, bay leaf, cardamon, potato, cashew nuts, avocado and a choice of chicken, beef, pork or tofu. The spice and sweet notes balance perfectly.

Another native Thai dish, Spicy Holy Basil Chicken ($14.95) is made with ground chicken breast sautéed in an extra spicy blend of basil and jalapeno pepper sauce with green beans, bell pepper and fresh holy basil leaves. It arrives topped with a Thai-style fried egg (sunny side up with crisp egg white) and a traditional fresh lime-chili-soy dipping sauce. The chicken tastes like sausage.

Bottom Line: Authentic Thai fare will tempt frequent returns.

*Translation for non-Atlantans: OTP = Outside The Perimeter or beyond the boundaries of I-285; ITP = inside that boundary or the heart of the Atlanta metro area.

Table & Main

                                                     -Photo Credit Iain Bagwell

Table & Main: A Southern Tavern opened in August 2011 in a restored home in historic downtown Roswell. The menu features seasonal Southern cuisine crafted from local ingredients.

Partner Ryan Pernice and Executive Chef Ted Lahey (pictured), both longtime Atlanta-area residents, collaborated on the restaurant’s menu as well as the beverage program that features more than 30 bourbons, ryes and American whiskeys.

                                                          -Photo Credit Iain Bagwell

If you don't think that you like okra, let this appetizer change your mind. The light buttermilk breading adds flavor and crunchy texture to the vegetables that are skillfully handled to maintain crispness. This dish was my personal favorite of the night.

                                                         -Photo Credit Iain Bagwell

Though she-crab soup is not usually a favorite of mine, I couldn't resist dipping my spoon back into the bowl for another taste again and again.

                                                      -Photo Credit Iain Bagwell

The signature "Margarisky" cocktail is a mix of High West Silver Oat Whiskey, T&M kumquat marmalade, Cointreau and citrus. It tastes, as the name suggests, like a margarita with a subtle twist that lends just a bit more sweetness. But just a bit.

The Preservation Platter ($14) appetizer is a chef's selection of cured meats, Sweetgrass Dairy cheese, pickled vegetables, Vidalia Onion bacon jam and country bread. Folks at our table were begging the chef to either share his Vidalia Onion bacon jam recipe or bottle the stuff.

Shrimp 'n Grits ($17) features Gulf shrimp, stone ground grits, Sweetgrass Dairy gouda and tomato-bacon gravy. The ratio of grits to gravy is appropriately heavy on the grits, so the grits retain their texture and the dish may be eaten with a fork:

Lucky for me, I was able to swipe a forkful of my dining companion's seared diver-caught scallops ($22) with sweet corn succotash and truffled jus. Delicious!

We sampled four desserts at our table, all yummy and most of them made by the chef himself...So, perhaps he should consider a run on Top Chef since desserts too often lead to the downfall of those competitors. My favorite dessert was the Derby pie, which was brought in from The Pie Hole. Sweet and rich with just the right amount of chocolate, it boasted a lighter crust than any other Derby pie I've had, even in Kentucky.

This was my first visit to Table & Main, but I will return.

Bottom Line: Southern fare done right by friendly folks. A great addition to the Atlanta dining scene that's especially convenient for folks who live in Roswell yet good enough to lure in-town dwellers OTP*.

*Translation for non-Atlantans: OTP = Outside The Perimeter or beyond the boundaries of I-285.

The Golden Onion: Call for Designs

Georgia Artists Invited to Create Trophy for New Professional Cooking Competition Showcasing Vidalia® Onions at the 35th Annual Vidalia Onion Festival

Georgia artists are invited to submit designs for the new Golden Onion trophy, which will be presented to the First Place champion of the new Golden Onion professional cooking competition on Sunday, April 22, 2012.

The inaugural Golden Onion professional cooking competition will be the official kick-off to the 35th Annual Vidalia Onion Festival.

This new competition challenges 12 Georgia chefs to create and prepare recipes featuring Vidalia® Onions, Georgia’s most exclusive and internationally renowned agricultural product. Competing chefs will have one hour to prepare and present their recipes. Dishes will be judged on the basis of taste, presentation and creativity. The First Place champion will be presented the Golden Onion trophy to hold for one year. The trophy must be surrendered the following year to the next winner. Due to the exclusivity and prestigious honor of this award, the trophy itself is anticipated to become a coveted prize that chefs will be honored to showcase at their restaurants during their reign.

Artists are invited to submit designs for this award. Any and all artists who live in the state of Georgia are eligible, including art students.

Initial drawings or sketches of proposed designs with descriptions must be submitted by Wednesday, February 15, 2012. Artist’s name and contact information must be included. Submit entries to Ingrid M. Varn via email to vacvb@bellsouth.net or fax to 912-538-1466.

The winning design must adhere to these Golden Onion trophy specifications:
• The trophy must be able to stand on its own on a table, shelf, ledge or other surface. Therefore, the design must include a base (which may be made of wood, metal, lucite, or any other material which has a fixed form).
• The base must incorporate the words “Golden Onion”
• The trophy is intended to last indefinitely, passed to subsequent winners year after year. Thus materials that are fragile or change form with age or extremes of temperature are not suitable.
• The winning design must include some depiction of a Vidalia Onion.
• The award will be named “Golden Onion.” Designs need not be gold or golden hue, however.

The winning design will be selected by members of the Vidalia Onion Festival Committee. The winner will be notified no later than Wednesday, February 29, 2012. The winner will receive a $200 stipend to cover all material, production and delivery costs.

The trophy must be completed and delivered no later than April 2, 2012 to:

Ingrid M. Varn, Executive Director
Vidalia Area Convention & Visitors Bureau
100 Vidalia Sweet Onion Dr.
Vidalia, GA 30474

In addition to the recognition and glory that comes along with being the designer of this unique trophy, the winning artist will also receive complimentary admission for two to the Golden Onion professional cooking competition to be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga., 12:30-5 p.m. on Sunday, April 22, 2012. Overnight accommodations, dinner on Saturday evening and breakfast Sunday morning will also be provided. Transportation costs are excluded.

The winning artist will also be named in promotional materials related to the competition.

About the Vidalia Onion Festival
Celebrating its 35th year in 2012, the Vidalia Onion Festival will be held April 26-29 in Vidalia, Ga. The event has been featured on The Food Network and recognized as one of the “5 Don't-Miss Festivals Across the U.S.” by MSNBC. The four-day festival offers something for everyone, including the Miss Vidalia Onion Pageant, a children’s parade, outdoor music concerts, an arts and crafts festival, street dance, car show, the Kiwanis Onion Run, the Vidalia Onion Festival Rodeo, and the Famous onion eating contest. Come to Vidalia to experience the “whole onion.” For more information visit www.vidaliaonionfestival.com.

The Golden Onion

New Professional Cooking Competition Showcasing Vidalia® Onions to Debut at the 35th Annual Vidalia Onion Festival

Chefs across Georgia will soon reveal new layers of their own talent as well as the versatility of the famous Vidalia® Onion.

The inaugural Golden Onion professional cooking competition will be held on Sunday, April 22, 2012, in Vidalia, Ga., as the official kick-off to the 35th Annual Vidalia Onion Festival. This new professional cooking competition showcases the Vidalia® Onion, Georgia’s most exclusive and internationally renowned agricultural treasure, and also offers a new platform for chefs across Georgia to display their skills and creativity.

“We are excited to discover the creative ways that chefs across Georgia utilize Vidalia Onions,” said Wendy Brannen, executive director of the Vidalia® Onion Committee. “This event promotes Georgia as the home of the Vidalia Onion and also provides a platform for chefs to show off their skills while demonstrating the versatility and great flavor of Vidalia Onions.”

Golden Onion competitors will have one hour to prepare and present a recipe that features Vidalia® Onions. Twelve chefs are able to compete, and have the option to work with one assistant. To be eligible, competitors must be lead chefs (with job titles such as executive chef, chef de cuisine, chef/owner) for a free-standing restaurant in Georgia. Chefs working at restaurants associated with a luxury country club, resort or hotel are also eligible.

Dishes will be judged on the basis of taste, presentation and creativity. Failure to feature the flavor of Vidalia® Onions or making last-minute changes to the recipe that was submitted during the application process may reduce a chef’s final score. Judging will be blind.

The First Place champion will be awarded the Golden Onion trophy, an exclusive honor to hold for one year. The trophy must be surrendered the following year to the next winner. The First Place champion will also receive a cash prize of $500. The second place winner will receive $250 and the third place winner $100. All winners will also receive commemorative plaques.

“We’re excited about the professional cooking element that the Golden Onion competition adds to the Vidalia Onion Festival,” says Ingrid M. Varn, executive director of the Vidalia Area Convention & Visitors Bureau. “This is an exciting opportunity for chefs across Georgia to roll up their sleeves and show us what they can do with our official state vegetable. And we’ll make the chefs’ recipes available to encourage folks to try new uses for Vidalia Onions at home in their own kitchens.” Printed booklets featuring all of the competitors’ recipes will be available for purchase for $10 at the competition and at the 35th Annual Vidalia Onion Festival.

The Golden Onion competition is presented by the Vidalia Onion Festival Committee in cooperation with the Vidalia® Onion Committee, Georgia Department of Economic Development, and the Georgia Restaurant Association. It was conceived by Atlanta-based freelance food and travel writer/editor Hope S. Philbrick, who will serve as one of five judges.

The Golden Onion competition will be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga. The event is open to the public starting at 12:30 p.m. Advance tickets cost $5 per person or $10 at the door. Details online.

Vegan 101

The goal of this new cookbook ($19.95; available on Amazon) is to make it easy to create a tasty meal without meat. Whether you're 100% vegan or embracing Meat Free Mondays, this book serves up 101 easy-to-use recipes with a side-order of photos.

Vegan 101 is clear and concise. It opens with a chapter on kitchen basics, including a list of equipment "must haves," a section most useful for beginner home cooks. All recipes include metric conversions.

Recipes are drawn from a wide variety of cuisines and organized into seven chapters:
Appetizers, Snacks & Beverages
Sandwiches, Burgers & Pizza
Pasta
Soups & Stews
Salads
Side Dishes
Desserts

Among the recipes that caught my eye:
Hot ginger lemonade
Falafel burgers with tahini dressing
French-style onion pizza
Stir-fried rice noodles with vegetables
Orange cilantro rice
Mango and black bean salad
Pumpkin cookies

As regular readers of this blog know, last February Dean and I conducted The Plant Perfect Experiment. While Plant Perfect dishes are always vegan, not all vegan recipes are plant perfect. If your goal is to eat Plant Perfect (which differs from vegan in that all foods must be whole grains, fruits or vegetables without using any oils, sugars or processed foods), is this cookbook helpful? Yes. Vegan 101 offers more than two dozen recipes that qualify as Plant Perfect and several others that could be easily adapted.

Bottom Line: A helpful start to healthful cooking.

Roll Out the Jack Daniel's

Buy the World’s Best-Selling Whiskey by the Bottle or Barrel

Jack Daniel’s Tennessee Whiskey is produced much like a sour mash bourbon, but differs in one key way: “Before it goes into the barrel, it’s mellowed with charcoal,” says Jeff Norman, master taster. This process “softens the spirit,” helping minimize the alcohol burn so pleasant flavors like caramel and vanilla are easier to detect.

                                       -Jeff Norman, photo courtesy Brown-Forman

Recently, I had the opportunity to sit down for a chat and tasting with Norman at the new Bourbon Bar at the InterContinental hotel in Buckhead. He explained that Jack Daniel’s is made using the same recipe that’s always distinguished the product: Its grain mix is 80 percent corn, 12 percent malted barley and eight percent rye. Its water flows from the cave spring on the distillery site in Lynchburg, Tennessee. The amber color is drawn from the new American oak barrels in which it’s aged.

While sitting in warehouses, “during hot summers the barrels expand and the base spirit seeps into the wood,” says Norman. “Then during the cold winters the wood contracts and the spirit leeches out.” As Master Taster, he decides when a whiskey has drawn the right flavor from the wood and is ready to be bottled. “Our whiskey is matured to taste. You won’t see an age or year on our bottles—it’s not about how time, it’s about maturity. Like fruit ripening on a tree, you pick it when it’s ready.”

Jack Daniel’s, the world’s best-selling whiskey, produces 10 million cases a year. Yet no two barrels of its whiskey taste exactly alike. Temperature extremes from weather as well as where the barrels are stored within the warehouse contribute unique flavors. “We want to give people a choice,” says Norman, so a few different products are bottled. Whiskey from many different barrels is blended together to make Jack Daniel’s Old No. 7 Black Label as well as Gentleman Jack. Old No. 7 is made using the original recipe from the 1800s, while Gentleman Jack is mellowed with charcoal a second time for an even softer mouthfeel. The goal for both brands is consistency, year after year.

But Jack Daniel’s Single Barrel is just that—whiskey from one barrel, so each bottling is distinct. “These barrels are stored in the upper floors of the warehouse,” says Norman. “So they have the highest maturation rates, darkest color and most robust aroma and flavor.” Less than five-tenths of one percent of Jack Daniel’s whiskey is deemed worthy of the single barrel distinction.

                                                              -Photo Courtesy Brown-Forman
Each bottle of Jack Daniel’s Single Barrel retails for approximately $44. (Old No. 7 is about $22; Gentleman Jack is about $24.) Or you can buy a whole barrel for about $10,000. Each barrel yields about 260 bottles of whiskey—“about” because evaporation varies by barrel so yield quantities vary slightly.

“You can come to our distillery in Lynchburg, Tennessee, taste from three barrels selected by the master distiller, and choose which one you want to buy,” says Norman. Or, if you prefer not to travel, opt for the master distiller’s choice. The whiskey will be hand-bottled in 750ml decanters that bear Mr. Jack’s signature in raised glass. Labels will commemorate the barrel number, barrel house location and the date of bottling. A metal medallion will confirm that the whiskey was bottled exclusively for you. (You and some friends might opt to chip in for a barrel together; up to four different medallions per barrel can be customized.) You’ll also get to keep the oak barrel.

Bottles of Jack Daniel's Tennessee Whiskey are available at package stores throughout Atlanta. To purchase a barrel, visit jdsinglebarrel.com or call 1-888-551-JACK [5225]. For more information about Jack Daniel’s, the brand portfolio, distillery tours and products, visit jackdaniels.com.