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Thursday, January 12, 2012
January 2012 Newsletter
Wednesday, January 4, 2012
MY BOURBON JOURNEY
MAKING AN OLD FASHIONED
"Our people live almost exclusively on whiskey" - E H Taylor, Jr.
By Doc Lawrence
LOUSIVILLE. Bourbon is all over the pages of newspapers and magazines, even featured on network television news. For a product that has been quintessentially American since the days of George Washington, in his own right a highly successful whiskey maker, one might think that intrepid investigative reporters had recently discovered this elixir.
No amount of sleuthing can uncover anything new except that Bourbon has returned to it’s place of prominence in a way that parallels the return of red wine over white to the casual enthusiast. Dark or brown drinks now threaten clear ones dominated still by vodka.
My Bourbon experiences are up close and personal, garnering wisdom and a better-educated palate by traveling to Kentucky to drop in places like Buffalo Trace, Maker’s Mark, Jim Beam, Woodford Reserve, Wild Turkey, Michter’s and more. After several Kentucky trips, I decided the most memorable moment was a recent afternoon tasting Wild Turkey in its various forms with the legendary Master Distiller Jimmy Russell. In the private bar outside his office in the distillery’s Lawrenceburg headquarters, he poured each of his products sold in the market, told how he made them while I, like an obedient student, dutifully sipped. This, I thought, must have been how the first person who tasted Dom Peringon’s bubbly felt after sampling the monk’s Champagne centuries ago.
The evening before, I had dinner with Kentucky’s heralded bartender, Joy Perrine in the Oak Room, a place frequented by the rich and famous in Louisville’s luxurious Seelbach Hotel,
For the record, the ebullient and eloquent Ms. Perrine, the best known and most acclaimed bartender in Louisville. rejects the yuppyfied mixologist label.
Joy gave me a signed copy of her book, The Kentucky Bourbon Cocktail Book, co-authored with Susan Reigler, (The University Press of Kentucky, 2009), and ordered everyone an Old Fashioned, arguably America’s first cocktail, and told me how to make a great one.
Here is the one Bourbon cocktail that has been served since time immemorial. It’s an American classic and a splendid drink for the holidays.Joy Perrine’s Old-Fashioned
Ingredients:
1 orange slice
1 maraschino cherry
1/2-ounce simple syrup
5 dashes of Angostura bitters
2 ounces bourbon
Ice
In a rocks glass, muddle the orange slice and cherry with the Simple Syrup and bitters. Add the bourbon and a few ice cubes and stir well.
HAPPY NEW YEAR!
Enjoy the story about Koinonia, the birthplace of Habitat for Humanity:
Tuesday, December 6, 2011
December 2011
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Monday, November 28, 2011
RITZ-CARLTON BUCKHEAD ATLANTA HOSTS ESQUIRE’S CHEFS
CHEFS “TO WATCH” COOK TO CELEBRATE
"One cannot think well, love well, sleep well,
if one has not dined well."
~ Virginia Woolf, "A Room of One's Own"
if one has not dined well."
~ Virginia Woolf, "A Room of One's Own"
By Doc Lawrence
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They gathered at Atlanta’s Ritz-Carlton Buckhead, celebrating the good fortune of four chefs with food, wine and cocktails. Atlanta has evolved as a gourmet destination, reaching well-deserved heights and there’s no getting around the tireless effort by the Ritz-Carlton to maintain its position as the best here.
This was a special dinner inspired by Esquire Magazine’s selection of Ritz Chef Todd Richards and three other masters as chefs to watch, rising stars who produce, as the magazine feature said, “The Best Food in America.” Introductions and commentary were from the magazine’s highly regarded food critic John Mariani who selected the four chefs for Esquire.
And joining Mr. Mariani at The Café in the Ritz Buckhead were the four chefs.
The reception featured a touch of North Georgia elegance, flutes of Wolf Mountain Blanc de Blanc, served with The Ritz-Carlton Buckhead’s Chef Todd Richards’ canapés: duck croquette with duck sauce, local apple, pork belly with acorn squash puree, plus seared scallop with chorizo crisp, lemon sabayon, and Blue Ridge Mountain trout roe.
More than a few guests clamored for something original and daring. Mixologist magician Christa Sladky answered, serving her “Buck Stone” Sidecar, a knockout cocktail welcoming everyone to Atlanta.
Chef Sachin Chopra came from All Spice in San Mateo, California to prepare the first course, roasted mini-pumpkin with truffled wild mushrooms, fingerling potatoes, spicy pumpkin spread. The gifted Sommelier Linda Torres Alarcon poured her delightful white wine selection, Chanson Mathier, “Les Cabotines,” Montlouis, from the Loire Valley of France, and it seamlessly blended with everything on the plate.
Next was Chef Tyler Brown who commands Nashville’s crown jewel, The Capital Grille in the legendary Hermitage Hotel. His second course of capers glade clams was served with “dirty” Anson Mills faro and paired with Ms. Alarcon’s delightful choice, a Gruner Veltliner from Austria.
The third course was Mangalitsa pork neck with braised radish, pesto, cardamom and chickpea prepared by another Esquire rising star, Scott Anderson, the acclaimed Chef at Elements in Princeton, New Jersey. It was time for a light, fruit-filled red wine and the generous pours of Chiroubles, a Cru Beaujolais, magnified the majesty of this dish.
Chef Todd Richards heads the gourmet kitchen at the Buckhead Ritz, and is among Atlanta’s food elite, that upper echelon who sets the standard for epicurean excellence. The event pièce de résistance was his dessert, a maple panna cotta with a touch of Bourbon. The accompanying wine was Cocchi, Barolo Chinato from Italy’s Piedmont.
In his comments, John Mariani observed that Atlanta and Nashville, represented in Esquire by Chef Todd Richards and Chef Tyler Brown, “show how far southern cooking has come without losing what made it great in the first place.”
Four rising star chefs, three courses, one dessert, a new cocktail, five classic wines and a trove of priceless memories.
We dined well.
We dined well.
Friday, November 18, 2011
MUSEUM OF THE CHEROKEE INDIAN
EMISSARIES OF PEACE
By Doc Lawrence
CHEROKEE, N.C.- As part of American Indian Heritage month, the highly-respected Museum of the Cherokee Indian launched a series of new programs showcasing Ostenaco's and Henry Timberlake's historic journey to each other's countries as Emissaries of Peace two hundred and fifty years ago. The Museum of the Cherokee Indian will celebrate their stories and explore their two cultures-Cherokee and British-with seven events in four states in through the new year.. "We are looking forward to these exciting events, and taking this story of two cultures to a wider audience," said Ken Blankenship, Executive Director of the Museum and a member of the Eastern Band of Cherokee Indians. In 2006, the Museum created the exhibit, "Emissaries of Peace: 1762 Cherokee and British Delegations." It was designated a "We the People" exhibit by the National Endowment for the Humanities. This designation is awarded to projects that encourage and strengthen the understanding of American history and culture and that advance knowledge of the principles that define America.
During 2012, seven events and a public television broadcast will tell this story to new audiences. A battle re-enactment, festivals with eighteenth century Cherokee living history, scholarly symposia, a television broadcast and a trip to London take place from Memorial Day through November. Additionally, a smaller version of the Emissaries exhibit will be on display at Fort Necessity National Battlefield in Farmington, Penn., and at the Sequoyah Birthplace Museum in Vonore, Tenn., while the original exhibit resides at the Museum of the Cherokee Indian in Cherokee, N.C.
Performances throughout the year bring history to life. Henry Timberlake and Ostenaco will provide first person historical interpretation. The Warriors of AniKituwha, a traditional Cherokee dance group sponsored by the Museum, will be performing at all venues. As official cultural ambassadors, this group has been at the center of cultural revitalization for Cherokee people. They have inspired pride in a little-known period of Cherokee history when Cherokees took part in global events. Timberlake's description of the War Dance that welcomed him is the basis for their revival of this and other traditional Cherokee dances. Research used in the exhibit has inspired and helped create cultural revitalization in traditional dance, Cherokee clothing, pottery, fingerweaving, feather capes and more.
The exhibit has been viewed by more than two million people since its opening in 2006. It was the first exhibit created by an American Indian tribe to be displayed at the Smithsonian, opening in 2007 at the Smithsonian Museum of Natural History. It has been on display at the Frank McClung Museum in Knoxville, Tenn., the Gilcrease Museum in Tulsa, Okla., and the North Carolina Arboretum in Asheville.
For more:http://www.cherokeemuseum.org/.
Tuesday, November 8, 2011
STONE MOUNTAIN POWWOW
CEREMONIAL DANCES--A RETURN HOME
By Doc Lawrence
The forests around Georgia’s Stone Mountain Park, one of the most well-maintained and popular urban parks in America, have Indian paths. The Cherokee Trail is fairly well marked; the Hightower (Etowah), which is the boundary between Gwinnett and Dekalb counties is mentioned on a few historical monuments, and there are others you will find only by some expert searching with a local native. I have one guide, a friend who is part African, part Creek, part Blackfoot and knows what he’s doing.Each year, Native Americans gather here at the park facing the Confederate memorial carving of Jefferson Davis, Robert E. Lee and Stonewall Jackson, and for a few days perform dances accompanied by drums, chants and very informative introductions. I come over from my house to enjoy the color, children, and photo opportunities and to absorb all the irony.
This was once their land. Period. Stone Mountain has spiritual and heritage importance to Indians. One, my friend Howard, an elderly and very pleassant man who lives in nearby Shermantown, once told me to “walk up the mountain without shoes.” He explained that the mountain has healing powers. He also has spring water from a deep well he drilled in his yard adjacent to the mountain. When I feel a little down, I trade Howard a bottle of wine for a gallon. It’s a Southern tradition.
He’s convinced me it’s the best water in the South.
The event is top notch and due to the absence of all alcohol is family friendly and completely safe. The tom-toms kept up a pulsating beat, the chanters stayed on track and the dancers kept going until everything came to a close.
You leave and wonder why in heaven’s name native people were treated so badly? They honor this land that was once theirs.
Thursday, November 3, 2011
ESQUIRE MAGAZINE’S RECOGNITION
HEADED BY CHEF TODD RICHARDS, SUPERSTARS COOK FOR ATLANTA
I met Todd Richards while he was the Executive Chef at Louisville’s Oak Room in the Seelbach Hotel. When he assumed the gourmet helm at Buckhead’s Café at the Ritz-Carlton, I quickly booked a reservation and dined, confirming glorious memories of my previous dining experience and realized that Richards was rapidly advancing his seemingly unmatchable wizardry with food.
By Doc Lawrence
I met Todd Richards while he was the Executive Chef at Louisville’s Oak Room in the Seelbach Hotel. When he assumed the gourmet helm at Buckhead’s Café at the Ritz-Carlton, I quickly booked a reservation and dined, confirming glorious memories of my previous dining experience and realized that Richards was rapidly advancing his seemingly unmatchable wizardry with food.Now, here’s some great news for Atlanta. Chef Todd Richards was just named one of four new “Chefs to Watch” in the November issue of Esquire. For those who haven’t experienced his menu, Richards, along with the other three "Chefs to Watch,” will gather at The Ritz-Carlton, Buckhead for a first-ever collaboration to create lunch and dinner on Monday, November 14.
Each chef will prepare one course of a four-course menu. Adding even more to this event, acclaimed sommelier Linda Torres Alarcon will be pairing wines. For lunch, the courses will be slightly different and smaller, and the wine pours will also be appropriate to the portions.
Esquire lavished praise for Chef Richards: “Following European masters at the Ritz, Richards, an American, shows his own sumptuous style in dishes like foie gras with huckleberry gastrique.” This recognition follows Richards’ well-received recent appearance and lively cooking demonstration with Al Roker on NBC’s TODAY.
The other chefs are Tyler Brown The Capitol Grille, Nashville, Sachin Chopra, All Spice, San Mateo, California and Scott Anderson, Elements, Princeton, N.J.
This is a historic culinary event for Atlanta and the Southeast. I hope to see you there.
Lunch begins with a reception 11:30 a.m. with seating at 12 Noon and $65 per person, exclusive of tax and gratuities The Dinner reception is 7 p.m., with seating at 7:30 p.m. $85 per person, exclusive of tax and gratuities.
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