The Food Stylist- Jamie Keating

Event and Food Stylist Jamie Keating, CEC  is well-known in Columbus, Georgia for his exquisite cuisine and amazing events. He is the owner and chef of the premier catering company, Jamie Keating Culinary, Inc. that manages The RiverMill Event Centre.

BUTTERNUT SQUASH SOUP

A favorite traditional recipe served in baby pumpkins with cinnamon cream.

Ingredients:

1 butternut squash, peeled; 2 tablespoons unsalted butter; salt and pepper; 1 onion, chopped;

1 tbsp chopped garlic; 6 cups chicken stock; 1 tbsp honey; 1/4 tsp nutmeg; 1/4 tbsp cinnamon;

2 tbsp lite brown sugar; 1 cup heavy cream; salt and pepper to taste.

Directions:

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes then stir in the garlic. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree with 1 cup of the stock to help in the pureeing process. Return blended squash to pot. Stir and season with nutmeg, cinnamon, sugar, honey and finish with the cream and reduce until thick. Salt and pepper to taste.

BRAISED BEEF SHORT RIBS WITH GNOOCHI A LA ROMAIN, WILD MUSHROOMS

& WHITE ASPARAGUS

Ingredients:

6 cups milk; 4.5 oz butter; 6 tsp salt;

6 tsp white pepper; tt nutmeg; 2.25 cups semolina;

6 each eggs; 3 cups cream; 6 oz parmesan, shredded;

24 ea 8 oz boneless short rib medallions;

3 cups spanish onion, diced large;

2 cups celery, diced large; 2 cups carrot, dice large;

8 oz tomato paste; 1 lbs all purpose flour, seasoned;

4 ea garlic cloves; 1 ea orange, halved;

1 ea sachet of thyme, peppercorn & parsley stems;

2 cups red wine; 3 quarts veal stock;

1 quart demi glaze; 2 each bay leaf;

24 ea white asparagus; 6 lbs spinach leaves;

1 lbs morel mushrooms; 1 lbs crimini mushrooms, quartered;

3 ea parsnips curls, fried and seasoned;

2 ea portobello mushroom, sliced

Yields 24 Portions

Gnocchi a la Romaine:

Bring milk, butter, salt, pepper and nutmeg to a simmer. Whisk in semolina in a slow steady stream to avoid lumps, simmer & stir for 10 minutes. In abowl add the eggs and cream slowly, add to flour mixture stirring off the flame. Add Cheese then portion in 4 oz soufflé foil cups filling 2/3 of the way. Bake at 350 for 15 minutes.

Short Rib:

Dredge the boneless short ribs in seasoned flour. Sear on both sides in oil over medium heat, then reserve. Pour off fat from pan and begin to sauté diced carrots until caramelized, add onion, celery, garlic and sweat. Add tomato paste and continue to stir. Deglaze with red wine, stock and demi glaze. Add Bay Leaf, Sachet & orange half. Bring to simmer. In a large dutch style oven place the short ribs and then add the braising liquid aromats. Top with Parchment then from liquid strain Braising Liquid, remove and fat & reduce by half.

Vegetables:

Sauté mushrooms, asparagus and spinach. Season to taste and reserve.

Assembly:

Place Gnocchi on base of copper pan top with short rib, spinach, and braised liquid. Finish with Mushrooms, Fried Parsnips and Sea Salt.

WINE SUGGESTION

2005 Gnarly Head Zinfandel The sight of free standing “head trained” vines found in older vineyards in Lodi, California was the original inspiration for Gnarly Head Old Vine Zin and hence the name “Gnarly Head”. These 35 to 80 year old vines have twisted, old trunks and branches sprouting leaves like unruly umbrellas – truly gnarly heads. Grapes from these old vines are small and few, but offer big flavor!

The 2005 Gnarly Head Old Vine Zinfandel is crafted from grapes from near 80 year old vines. Rich, dark berry flavors from the small grape clusters are balanced with French, American and Hungarian oak, which creates layers of plum, pepper, cola and chocolate. This luscious combination provides a lingering and spicy finish. This wine pairs well with barbecue, pizza, hearty pastas, chili and ribs. $9-$13. Special Thanks to Brad Bush, Georgia Crown Distributing Co.

MORTEN WULFF

Chef Morten Wulff, the Executive Chef at the Green Island Country Club, is determined to bring a little spice to the Columbus area. Originally from Denmark, he came to Columbus, Georgia in 1989 to assist in the opening of the River Club. After several years traveling within the United States, he returned to the region with an arsenal of knowledge and a passion for culinary creativity.

Chef Wulff graciously sat down with SVM to discuss his humble beginnings, favorite food experiments and a quick go-to meal that is sure to make your taste buds water!

By Kristen Brown   Photos by S. Saxon

You are originally from Denmark. Can you tell us when and why you made the move here to Columbus, Georgia?

That’s a prettyeasy story. The general manager who opened up The Chattahoochee River Club called me over here on a work visa in 1989. When he wasready to open up the River Club he called me and asked if I wanted to come join him in the club. I was there from the beginning and then leftin 1997 to live in Chicago. I returned two years later and I’m still here!

We’ve noticed that many chefs have a certain routine when preparing meals. Do you do anything special in preparation for a meal?

I don’t do anything particularly special for the mealpreparation. But, when it comes to creating the meals, I like to do some research before I sit down and prepare a menu. I look through alot of resources to get my creative juices flowing and come up with unique ideas. That’s a procedure I always like to go through.

How would you describe your culinary style?

I’m probably a mixture of everything. I like to pick from the Orient, and Indian cuisine has been a pretty strong interest of mine. I like to take traditional dishes and make them more modern, but at Green Island I don’t really have a trend because I adhere to what members want and put my own touch on it.

Do you prefer to cook for a large crowd or a more intimate group?

Definitely a more intimate group, there is no doubt about it. We have a banquet chef here who takes care of the large crowd and I prefer the 10 tops and 12 tops. I do chef’s tables in the kitchen and that is the most fun for me because I can cook whatever I want.

Experimenting with ingredients from diverse places has become quite popular. What ethnic foods are you most interested in cooking or learning to cook?

Right now I would have to say I’m most influenced by Indian recipes and ingredients. Working with Indian spices and oriental products is always intriguing because they have been overlooked in the past and there are so many items I have never tried. They are both very fun to experiment with.

In all your travels, what regions do you find most interesting in culinary terms?

Having lived in California at one point, Ithoroughly enjoyed the summery flavors and use of oils and vinegars that is prevalent. However, I probably like Chicago the most out ofeverywhere because it is like a food “Mecca.” There is literally every variation of food possible. It’s a real melting pot of cultures.

If you only have thirty minutes, what is your go-to meal?

I would make something simple like a seared ahi tuna with some marinated noodles, wasabi and pickled ginger. It is one of my favorite dishes. The tuna itself is wonderful, then you just mix up some spices and noodles and it’s a delicious and easy combination. svm.

SVM Southern Views Magazine. All Rights Reserved.

Chef of the Month: Lucy Knight

As November approaches, the sound of hooves begins to ring in our ears as our thoughts turn to the annual Steeplechase at Callaway Gardens. Known locally and afar as the event of the season, it is a chance for race- goers to watch a horse race, mingle with friends, and trot out the best of food and spirits. This year marks the 25th anniversary of Steeplechase and Executive Director, Lucy Knight, shares a recipe with SVM that is sure to please on this race day and beyond. Her recipe for Mustard Crumb Encrusted New Zealand Rack of Lamb is the perfect compliment to the relaxed and friendly atmosphere of the Steeplechase, known to folks in our area and around the Southeast. Paired with the perfect wine, this dish will be a hit among race watchers as they cheer on their favorite horse, trackside.

How would you describe your culinary style?

I like to think the way I cook is more casual and fun. I love to cook with family and friends because doing anything with the people you love is always better than doing it alone.

If you were to create one dish especially for Steeplechase, what would that be?

The rack of lamb in the recipe given is a perfect dish to make for Race day. In fact, I made it for our Steeplechase retreat in February and it was a big hit. Everybody just loved it, so if it succeeded there, it will definitely please when we eat it at Steeplechase.

What kind of ethnic dishes do you like?

Italian is my favorite. I love the different flavors of the sauces and the unexpected pairings of ingredients. It never fails to please me.

What is a favorite obscure ingredient that others should know about?

Love and Patience. Any recipe can be made better when served with a heaping side of these two things.

What is your most memorable family meal or tradition?

I most enjoy any occasion when my children are home from college. I am trying to adjust to being an empty nester. Having them in the house at the dinner table makes any meal special.

Do you have a favorite restaurant at which you like to eat when you are away from home?

My sister-in-law has a restaurant in Pawleys Island, SC. called Frank’s Restaurant. It has become my absolute favorite and I have borrowed many recipes and ideas from her. Our family has spent many holidays with them enjoying their delicious food.

Name a favorite guilty food indulgence.

Chocolate cookies are the pinnacle of guilty-indulgence, in my opinion.

What’s something that you absolutely won’t eat?

You will never see me eat an oyster. There is something about its texture that I just don’t find appetizing.

Mustard Crumb Encrusted Rack of New Zealand Lamb

Served with Mango Mint Chutney

• 4 12-14 oz New Zealand lamb racks

• 1/4 cup smooth Dijon mustard

• 1 cup panko (Japanese bread crumbs)

• 2 ripe mangos; peeled pitted and diced

• 1 medium red onion; diced

• 1 cup golden raisins

• 1 red bell pepper; seeded and diced

• 1 green bell pepper; seeded and diced

• 3 cloves of garlic; minced

• 1 jalapeno pepper; seeded and minced

• 1-1/2 cup sugar • 1 cup red wine vinegar

• 3 tbs olive oil

• 1 large bunch of mint leaves; removed from the stems and finely chopped

CHUTNEY

Put the mango, onion, raisins, red pepper, green pepper, jalapeno pepper, sugar, vinegar, and mint into a medium deep sided pan and bring to a boil. Reduce heat and simmer until most of the liquid has been absorbed and the chutney has thickened. Stir mixture often while cooking to ensure that the chutney does not stick to the bottom and scorch. Set chutney aside to cool to room temperature.

LAMB

Preheat oven to 450 ̊. Brush meat with the mustard, coating it well. Press the mustard coated meat into bread crumbs. (Make sure to form an even crust). Heat the olive oil in a sauté pan; when hot, place the lamb racks crumb side down into the pan and cook until the crumbs are golden brown (about one minute). Flip the rack and place the entire pan into the oven and roast for about eight minutes. Remove from the oven and let the lamb rest for about five minutes. Cut the lamb between the bones into individual chops and present on serving dishes. Serve chutney on the side.

Wine Suggestion: Trivento Reserve Malbec. This winery’s name (Trivento) translates loosely to “three winds” – a name inspired by the different winds that sweep across the vineyards of Mendoza-Argentina throughout the year and that are part of the viticulture cycle. 0ne such wind is the Polar wind that comes up from the Antarctic each winter, helping to usher the vines into dormancy so they can be pruned for the next season. Trivento was launched in 1996 by Concha y Toro, Chile’s largest wine group. Recognizing that Argentina’s strengths in wine complement those of Chile, Concha y Toro has invested close to $60 million in the Trivento project. The wine is made with intensely flavored fruit from low-cropped vines. All the wine is aged for a year in a barrel (half new, half one-year old) and then spends more time aging in the bottle before release. The current vintage on the market is 2005 and is a wine with a very deep, dark hue. It is a powerful wine, with aromas of vanilla, plums and liquorices and flavors of black cherries and spice. The structure is bold, firm enough to give the wine aging ability while maintaining its drinkability. $17-$20. Special Thanks to Brad Bush, Georgia Crown Distributing Co.

Chef of the Month: Chris Woodruff

Chris Woodruff is the Development Associate at W.C. Bradley Co. Real Estate, a food lover and novice chef. Chris’ passion for cooking is a family tradition and his zeal for all things food-related carries over into his career as well. As he travels extensively, Chris loves to sample cuisine from all over and credits himself with the courage to try new and exotic foods, at least once. As a kid, he cultivated a love for eating and consequently, a love for cooking. Because Chris was always willing to whip up something for his friends and family to eat at parties and holidays, he became a favorite for his willingness to share a good recipe. Chris took a break from the hectic days at W.C. Bradley to share with SVM one of his favorite recipes and talk about his favorite (and not so favorite) meals.

Are you an adventurous eater? What is the most exotic dish you’ve ever eaten?

When it comes to eating, I will try anything once. So, as far as the most exotic dish? That would be sautéed cobra with grilled sea turtle—the cobra was a little tough, but the sea turtle melted in your mouth like butter.

Sometimes, chefs go through rituals when preparing a meal. What is your process when you cook?

Cooking is a chance to experiment with style and creativity. It’s an activity that can be rewarding and also challenging. Most importantly, however, cooking should be fun! I always make certain that I have a full spice rack available, sea salt, fresh garlic and olive oil… oh, and a bottle of wine to springboard the “fun” of the cooking process!

What is the most memorable meal you’ve ever had? What made it so?

I guess it is the birthday dinner for my Mother in Italy that stands out. Two Italian Chefs came to our fifteenth Century Villa in the hills of Lucca and gave an authentic Italian cooking class to all of us. Using local and fresh ingredients, we prepared a traditional Tuscan meal with homemade panna-cotta and hand pressed ravioli pasta. The all-day cooking affair resulted in a comprehensive dinner menu consisting of Bruschetta, Chicken Cacciatore, Spinach & Cheese Ravioli, Sautéed Zucchini & Garlic, and Panna-Cotta with Fresh Strawberry Sauce… We enjoyed our homemade Italian dinner sitting at the outdoor dining table that overlooked the hills and vineyards of Lucca. Drinking wine birthed from vineyards only a few miles away and enjoying the company of family and friends while celebrating a birthday in the cool breeze of a setting Tuscan sun. How could anyone forget that?

Do you prefer to cook for a crowd or a more intimate group?

Definitely an intimate group. Cooking with smaller portions allows you to focus more on creating a dining “experience” through culinary experimentation rather than becoming lost in “quantity.” When I cook for family or friends, I prefer to do so on the grill. There is nothing like a steak when it comes off the grill. I prefer to use the Charbroil Infrared Patio Bistro. It gives the food the perfect flavor everytime.

Experimenting with different foods from unusual locales has become a popular trend among chefs. What ethnic foods are you most interested in learning to cook?

Catalan Cuisine. How can you go wrong with Tapas and wine?

Is there any type of food that you just will not eat? Why are you so turned off by it?

Brussel Sprouts! The only time I have eaten them was as a child, when my Dad tricked me into believing they were miniature heads of lettuce… Wrong! As soon as that pungent, sour, acidic sprout touched my tongue, it was done. It was literally done being in my mouth. I actually spit it on the plate! Yeah, Dad was not too pleased.

Is there a restaurant you have encountered in your travels that you are most captivated by? What makes it so interesting?

In Sitges, Spain, just off the main beach and up the hill on a quiet street, there is an unbelievable restaurant called El Jardin. The facade is simple and leads you into a dark entry that is starkly juxtaposed by the dining area in the courtyard—where an elaborate garden explodes with colorful flowers and plants. When you sit down, it’s hard not to feel at home with the friendly staff and servers but what really makes a lasting memory is the menu. El Jardin is Argentinean and Catalan fusion, and offers a robust and flavorful selection of grilled meats and fish that is only further complimented by the even more impressive wine list. To me, this is a perfect restaurant in a foreign country. A quiet and seductive setting that is unspoiled by tourists and also the best place in Spain to enjoy a delicious steak.

If you could invite anyone, living or dead, cook anything you want, and have it anywhere you like, what would your perfect dinner party be like? 

The perfect dinner party? Wow, how do I choose between dining with Warren Buffett and John D. Rockefeller versus a “Medieval Times” themed dinner with friends and family with jousting matches between Billy Mays and the “Sham-Wow” guy—and of course the main-event: Gary Coleman against Webster in a battle of wits. Tough question SVM, I’m going to have to mull that one over.

What is your favorite TV cooking show? Why? 

Most recently? Secrets of a Restaurant Chef. Host, Anne Burrell, has a concise and simple method of conveying cooking techniques for recipes used in gourmet restaurants. By taking her helpful hints and intermingling your own knowledge of cooking, you really have a great opportunity to hone your culinary skills. 

Medallions and Goat Cheese

• 1 1/2 cups balsamic vinegar

• 3 tablespoons sugar

• 2 tablespoons butter

• 6 (5-ounce) Filet Mignon steaks (each about 1-inch thick)

• 2 ounces soft fresh goat cheese

METHOD

Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes. Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about three minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 45 seconds. Sprinkle with pepper. Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

RISOTTO PORTABELLA INGREDIENTS

• 6 cups chicken broth

• olive oil 

• garlic clove, chopped 

• 1 large portabella mushroom cap, quartered and thinly sliced 

• 1/4 cup fresh basil, minced

• 2 cups arborio rice

• 1/2 cup dry white wine

• 3/4 cup shredded parmesan cheese

• 1/2 cup half & half

• salt and freshly ground black pepper

METHOD

Heat the broth and keep it warm. Reserve a half cup to reconstitute the saffron. Heat three tablespoons of olive oil in the skillet and add the onion and garlic stirring until it is soft, three-five minutes. Add the mushrooms and cook on low heat, until mushrooms are soft then remove from heat. In separate pan, heat three-four tablespoons of olive oil. Add the rice and stir quickly for a minute or two until the rice is well coated with oil. Stir in the wine and keep stirring until it is almost absorbed. Keep stirring and add broth 1/2 cup at a time for about 20 minutes. Taste for doneness and make sure it isn’t chalky. Add 1/2 cup of half & half and stir until absorbed. If needed, use more broth than called for. When you add the half & half, add the parmesan and whip it through. Once absorbed, stir in garlic, onion and mushroom prepared earlier. Taste, salt & pepper as desired and adjust the seasoning and sprinkle with more.

Wine Suggestion: Estancia Merlot 2002. Estancia’s winemakers strive to combine the best of both worlds: a state-of-the art winemaking facility, and a traditional, hands-on approach to each grape they produce. In the end, this combination allows Estancia Winery to deliver the hand-crafted quality for which their wines are known. The 2002 Merlot features big, dark, chocolaty fruit flavors that characterize this wine from Estancia, one of California’s most consistent wineries. This shows that unmistakable Merlot mouth feel, followed by a long, oak- kissed finish. If you are a meat lover then this wine will make the prefect company for your ideal evening. Special Thanks to Brad Bush, Georgia Crown Distributing Co.

Chef of the Month: Deani Pahl

Deani Pahl is the definition of a true southern girl in every sense of the meaning. She was born in Mississippi, raised in Tennessee, graduated from the University of Mississippi and now resides in Georgia. The Pahls landed in Columbus a few years ago via Ft. Benning. After living in Germany and Augusta, Georgia due to her husband’s military career, the Pahls have settled in Columbus and are proud to call this city their home. She and her husband, Douglas, an Orthopedic Spine Surgeon for Hughston Clinic, along with their kids, Ava and Wes, love to spend their time on the river, traveling and snow skiing. Deani is a designer and a self-proclaimed “untrained artist” who thoroughly enjoys painting children’s whimsical art. Because of her love of art, she finds that working with the Steeplechase at Callaway Gardens is the perfect way to give back and get involved with the community. This year she will be the chairman of the Guarantor Tent.

We hear that your family is full of brilliant cooks. What is the best advice you have ever been given in the kitchen?

Always sharpen your knives and clean as you go!

What is the one ingredient you can’t live without?

I absolutely cannot live without Tony Chachere’s famous Creole seasoning because it can be used in just about anything and is a true crowd pleaser.

Who is your favorite celebrity chef?

I find many celebrity chefs to be very intriguing; but I continue to be amazed by one of our local chefs, Debby Jacobson. I have learned so much from her and she always smiles- even when I ask her how to do something three times! She is a fabulous chef and friend.

How would you describe your style in the kitchen?

It is very eclectic and I believe fresh ingredients should always steer your menu. I think as long as I apply this rule, I will find new ways to create meals. Although I like to go by recipes, I tend to improvise most of the time. I recently heard a quote that sums up my aspirations in the kitchen from Iron Chef Michael Symon, “If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything!”

What is something in your pantry or fridge that might surprise people?

Truth be known, there are a few “small” people in our house who love chocolate chip cookie dough. So, on any given day, you can usually find an empty container in the fridge. I can never seem to get the cookies baked!

We all know chefs don’t eat gourmet every single night. I have to ask, what is your ultimate comfort food or quick meal?

There is nothing like my Mom’s old-fashioned Pot Roast… it screams comfort to me. And for a quick meal, you cannot beat a great bowl of savory soup!

Best fine dining restaurant in the U.S. that you could recommend to your friends?

I just recently had an amazing meal at ESCA in New York City, one of Mario Batali’s joint ventures. With the great outdoor patio, fresh fish and amazing Prosecco, it was no surprise that it was packed. A perfect spot before the theatre!

Do you have any easy suggestions on preparing food for events like the Steeplechase?

I think the most important thing is to keep it simple! One of our family favorites is grilled pork tenderloin on a great roll with coarse ground mustard. I grew up tailgating in The Grove at Ole Miss and we always called it “walking around food.” Another favorite straight from Oxford would have to be sirloin sliders. We are actually serving them at Steeplechase this year in the Guarantor Tent… they are unforgettable!

As a busy mother, do you have any advice for those nights when cooking is just not an option?

I certainly do… thank goodness for The Fresh Market! I try to keep fresh fruits and veggies and with their wide array of freshly prepared foods, I can pull dinner together very quickly. The recipe I’m featuring is a family-friendly version of Tyler Florence’s original recipe. I do “cheat” just a bit with a couple of shortcuts; but I have found that there is very little sacrifice in taste for the time I can save! 

Chicken Enchiladas with Roasted Tomatillo Salsa

ROASTED TOMATILLO CHILE SALSA

• 1 pound tomatillos, husked

• 4 garlic cloves

• 2 teaspoons ground cumin

• 1/2 lime, juiced

• 1 white onion, peeled and sliced

• 2 jalapenos

• 1 teaspoon salt

• 1/2 cup chopped cilantro leaves (to taste)

ENCHILADAS

• Extra-virgin olive oil

• 3 garlic cloves, chopped

• 1/4 cup all-purpose flour

• Chopped cilantro leaves

• 10 large flour tortillas

• 1/2 pound Monterey Jack cheese, shredded

• 1 deli roasted chicken (about 3 pounds), boned and shredded

• Freshly ground black pepper and salt to taste

• 1/2 medium onion, diced

• 1 1/2 teaspoon ground cumin

• 2 cups chicken stock

• 2 cups sour cream

SALSA

On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on tray to a food processor. Add the cumin, salt, cilantro and lime juice. Pulse mixture until well combined but still chunky.

ENCHILADAS:

Heat olive oil in a medium saucepan over medium heat. Add onion and cook until caramelized. Add garlic and cumin. Sprinkle on the flour and stir so the flour doesn’t burn. Gradually add the chicken stock, continuously stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, fresh chopped cilantro and fold in the shredded chicken meat. Season with salt and pepper.

Preheat oven to 350 ̊. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. HINT: Be sure to reserve enough salsa for remainder of dish! Now, take the flour tortillas and briefly flash them over the stove-top flame in a dry skillet. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula, place the tortillas in the baking dish. Finally, pour over more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with chopped tomato, sliced avocado, sour cream and cilantro.

SERVING SuGGESTION: Serve hot with spicy black beans and prepared rice.

Wine Suggestion: HobNob Pinot Noir. Finding a great French Pinot Noir for under $15 is like the Holy Grail of wine buying; you will feel like you struck gold with HobNob. This Pinot Noir from the South of France has enticing flavors of cherry, earth and spice with a medium body and nice finish. The Pinot Noir can be a crowd pleaser for those who are just beginning their journey with wine, or those who prefer something on the sweeter side. It is robust in flavor and color—with no wimpy, see- through pink in color, like many pinot noirs. And, it has some very obvious, defined taste notes of a combination of deep, dark cherries along with black cherries. Rest assured that you will not be getting a wine that tastes like generic “red wine,” as many wines on the lower end of the price spectrum do- this Pinot Noir will spark your senses and go perfectly with almost any meal. $12-$15. Special thanks to Brad Bush, Georgia Crown Distributing Co.

Chef of the Month: Dr. Jain

Originally from India where his father had a career with the United States Army, A.J. Jain, MD relocated to Georgia about 40 years ago. His family moved in order for his father to further his work in radiology. Since Dr. Jain comes from a medical family, they were extremely pleased to discover his desire to pursue a profession in the medicinal field. Upon graduation from Columbus High School, he went on to study at Columbus College, where he received a double major in Chemistry and Biology. He always knew that surgery was his calling and this became a vivid reality after attending The Medical College of Georgia and completing his surgical residency at Wake Forest University. After many years of training and receiving his certification from the American Board of Surgery as well as the American Board of Plastic Surgery, his dream of having his own practice came true.

Dr. Jain spends most of his time at his on-site surgery center, Jain Plastic Surgery; but, he is also on staff at St. Francis, Doctors Hospital and Hughston Hospital. When he finds time to himself, he has discovered that there is nothing more relaxing and appealing than sharing a traditional Indian dish with his family. Although he has been a resident of the United States longer than he lived in India, he feels as though the culture and traditions of his heritage must remain alive within his family. They typically delve into the Indian culture by exploring various recipes and spices together, creating an adventure to South Asia within the walls of their own kitchen. Dr. Jain recently took time away from his bustling surgical practice to speak with SVM about his quests in the kitchen and to share his favorite Indian dish, Chicken Tikka with Seasoned Rice.

You are originally from India. When and why did you move to Georgia?

My family moved to America in the early 1970’s and landed in Georgia via Robins Air Force Base in Warner Robins.

Many meals from India do not typically involve meat due, primarily, to religious beliefs and cultural practices. Do you consider yourself a vegetarian?

I eat everything; although, I really don’t miss meats if they are not part of the meal.

Do you ever travel back to India to take advantage of the delicious herbs and spices, vibrant colors and enchanting culture?

Work is sometimes known for getting in the way of things, such as transcontinental travel. Fortunately, I am lucky enough to have my practice in the same town as my family so we can all enjoy the Indian culture and cuisine together.

What is the most challenging aspect of cooking for you? Have you ever had a cooking disaster?

Getting the “spicy hot” right is very challenging. There is as much variability in the spiciness of a pepper as there is in the family of peppers; and the flavors always change as the pepper is cooked. I realized my biggest cooking disaster when everyone had sweat beads on their forehead and couldn’t finish even half of their plate!

When preparing meals at home, you must find quality spices to be a necessity. What is the one spice you cannot live without?

Cumin seeds. I like to use them in almost all of the Indian dishes I cook because they add a delicious nutty and peppery flavor to a meal.

Since you are a surgeon, do you ever rely on your skills in the operating room to prepare a meal?

Plastic surgeons are more like chefs than cooks. Rarely does one recipe serve every patients’ needs.

You are an avid pilot. What are some of your favorite places to travel based on their cuisine?

The Caribbean Islands. I like fresh fish and they really know how to spice it up!

Since you are in the medical field, you must have healthful habits as far as your food consumption is concerned. can you share with us some healthy eating and/or cooking tips?

As Americans, we love fried foods. I know this because they are available on every corner; but, my tip is “go lean and go green.” Lean meats will provide the necessary amount of protein and green vegetables will provide the rest of your essential nutrients.

Chicken Tikka with Seasoned Rice

CHICKEN

• 6 chicken breasts cut into strips • 3 tbsp chicken tikka paste • 2 cups plain low-fat yogurt • 2 tbsp grated ginger

• 2 tbsp minced garlic • 1 tsp salt • red chili pepper to taste • vegetable oil for cooking

GARNISH

• lemon wedges • red onion wedges • green pepper wedges (these can be bell peppers to cayenne peppers

depending on how hot you want your meal.) • fresh snipped cilantro

Mix everything except the chicken in a bowl. Add chicken. Cover and marinade overnight. This is critical for the spices to properly season the meat. Take chicken out for 30 minutes before cooking. Heat nonstick skillet or pan over medium heat. Add 1 tbsp oil. Add chicken in a single layer allowing a little space in between. Check chicken to make sure it’s done in about 20 minutes. Once done, increase heat to medium high and glaze chicken. Wipe down pan, and repeat until all chicken is done.

Cover chicken to keep warm. Serve with cilantro and lemon, onion, and pepper wedges as garnish.

RICE

• 1 cup Basmati rice • 1 tsp cumin seeds • 1⁄2 tsp salt • 2 1⁄2 cups water for cooking

Wash rice first in bowl. Mix all ingredients above and cook in either a rice cooker or on stove top until done. If cooking on stove top, bring to a low boil over medium heat; reduce to low and cover. Check periodically. Pick at the rice with a fork and when there is just a trace of water on the bottom, turn off stove. The rice is done. Toss with a fork as the seeds will float to the top.

NOTE: All of the spices and rice used for the dish can be found at Apna Bazaar on Macon Road or Sai Groceries on Flat Rock Road.

Wine Suggestion:  Emiliana Natura Sauvignon Blanc-Valle Casablanca. Emiliana was founded in 1986 with the goal of creating exceptional wines without harming the environment. With more than 3800 acres in some of the best soils, topography, and climates for wine-making, Emiliana wines are some of the best that Chile has to offer. In 1988 Emiliana created a network of organic vineyards and launched a new branch of their company: Emiliana Orgánico. Emilliana’s utmost concern and respect for the land allows them to create organic wines of excellent quality.

Emiliana’s vineyards are in the valleys of Casablanca, Maipo, Cachapoal, Colchagua, and Rapel in Chile. The Natura Sauvignon Blanc is made from grapes grown in Chile’s Casablanca Valley. The vineyard’s close proximity to the Pacific Ocean creates great growing conditions to produce an exceptional white wine. The bouquet on this wine is a mixture of fruits and flowers creating a unique combination of citrus and floral. But Emiliana’s Sauvignon Blanc doesn’t have the herbaceous notes that other French and New Zealand Sauvignon Blancs do. It is crisp, juicy, refreshing, and is additionally organic. $10-$20. Special thanks to Brad Bush, Georgia Crown Distributing Co.

Chef of the Month: Rennie Bickerstaff

Rennie Bickerstaff retired from the brick business about 15 years ago and now devotes his time to his three loves in life: fishing, the Auburn Tigers and his garden. His garden’s previous life was a pin for his dogs. When he discovered that his dogs did not prefer such a thing, he transformed the space into a luscious garden filled with immensely fresh produce. Rennie finds that there is no better food than the food you grow in your own backyard. He thrives at the opportunity to work in his vegetable haven all day in order to concoct a juicy meal that evening using the ripe produce grown with tedious attention to detail and a little tender love and care.

Rennie was kind enough to invite SVM into his blossoming abode to experience the importance of growing and eating locally grown crops. Although he is a vegetable fanatic, this southern man also loves a good piece of meat. On our visit, he shared his favorite recipe for Grilled Racks of Lamb and insists that when creating this meal, you must use the freshest ingredients possible. Along with his vegetables, he cultivates a vast array of herbs, which he claims make the meal that much more delectable for all of your senses.

Where did your passion for locally grown produce come from?

When I was a kid growing up in the Overlook neighborhood, we had a man who would sell fresh garden vegetables right out of the back of his truck. I can remember to this day how we washed and cooked them and how wonderful they tasted.

Why do you think the organic concept has been such a topic of interest lately?

I think people want to go back to their “roots.” There is nothing that gives me more pleasure than having a garden to work in and friends with whom I can share my “pickins.” The organic concept allows people to experience good food at its purest.

Do you have any guilty food pleasures?

When I’m home, I try to cook healthy meals. But, when I’m at the beach, I enjoy fried mullet and cheese grits.

What ingredient or recipe are you personally infatuated with right now?

Eggplants fascinate me because they have such an unusual taste and come in so many colors and varieties. I find that only by growing them yourself can you enjoy them to the fullest extent. You would never find so many choices at the grocery store.

What is the most favored kitchen tool or gadget you own?

My favorite is a hand-held blender. It is great for chopping and blending everything from soup ingredients to nuts. But, it’s hard to beat a good, sharp knife.

If you were to become a vegetarian, what animal would be hardest for you to give up and why?

To ask me to become a vegetarian would be like asking me to quit pulling for my Auburn Tigers. But, if I had to become a vegetarian (against my will), I would hate to give up fish. With fish, you can catch and release or you can filet and fry.

The changing seasons make natural, local gardening so interesting and engaging. What vegetables can we find in your garden right now?

I began planting my garden on March 15th. By mid-June, I can pick bell peppers, okra, pole beans, tomatoes, cucumbers, eggplants and squash. By late summer, I will have corn, carrots and melons. After that, I will begin to work on my fall garden. The most important thing about growing locally is having the knowledge to know which crops to plant during certain seasons.

When you’re out of the kitchen, what’s your favorite comfort food?

When I’m out of the kitchen, there is nothing better than a thin crust pizza—all the way—with an ice cold beer!

What are some of your favorite places to eat in Georgia?

There are so many places I like that I enjoy to go to, but it is hard to beat Ben’s Chop House and The Fish Market, right here in Columbus, Georgia. 

Grilled Racks of Lamb

• Baste both sides of 2 racks of lamb with olive oil.

• Season to taste with Lemon Pepper Marinade

• Coat well with plain bread crumbs and fresh, locally grown figs

• Season with fresh garlic and rosemary from the garden

• Over medium fire, grill 12-15 minutes on each side. Remove and

let stand for 5 minutes.

• For the sauce, heat a small jar of mint jelly and 1⁄4 stick of butter

with 1 tablespoon of fresh mint. Heat until melted.

• Slice lamb, pour on sauce, and serve.

The recipe is more delectable when using locally grown ingredients. Find a neighbor with a garden, start your own, or visit your local farmer’s market to ensure you are using the freshest and most healthy components. For tips on how to start an organic garden or enhance your current garden, visit www.organicgardening.com.

Wine Suggestion: Banfi Chianti Classico Riserva. In 1919, John Mariani founded Banfi in New York City’s Little Italy. Today, his grand-children oversee operations. Banfi’s grapes come from vineyards in Greve and Castellina, two prime areas in the heart of the Chianti Classico zone. The 2006 Banfi Chianti Classico Riserva is made from a blend of 80-percent sangiovese and 10-percent each canaiolo nero and cabernet sauvignon, using the traditional method of aging the wine for one year in large Slavonian oak casks. Employing this technique preserves the wine’s cherry color and appealing aromas of roses, cherries and leather, and allows sangiovese’s natural acidity to balance the ripe black cherry fruit flavor thatpleases the palate. $20-$25. Special thanks to Brad Bush, Georgia Crown Distributing Co.

FUTURE FOOD

In Future Food, “molecular gastronomists” and world renowned chefs Homaro Cantu and Ben Roche explore the physical and chemical processes that occur while cooking. Follow the crazy antics of technology-obsessed chefs who want to change the world from the kitchen — one Future Food concoction at a time.

Chefs Homaro Cantu (right) and Ben Roche in the “lab” kitchen of their restaurant, MOTO.

Photo Credits: Planet Green/David Nicolas

Photo credits: Planet Green/David Nicolas

Chef Homaro Cantu
Chef Homaro Cantu is blazing his way into the new era of postmodern cuisine. A scientist at heart, Cantu is driven by insatiable curiosity and endless possibilities. Sometimes called a “techno chef” and a “real life Willy Wonka,” Cantu happily identifies himself as a cook. But this title only scratches the surface of his talents. Cantu lives to take food to the next level, meeting taste and scientific challenges that lead to original and unique creations. Cantu shatters the traditional rules of the kitchen and looks to entice 21st-century diners to embrace unimaginable yet excitingly edible creations. At his Chicago-based restaurant, MOTO, Cantu ensures that dining is more than a culinary experience. His dishes stretch the imagination and take his guests on a culinary adventure from the very first bite. He even has patents pending on some of his most ingenious inventions!
But creativity isn’t the only thing on the menu—rest assured, Cantu’s creations are delicious too.

Photo credits: Planet Green/David Nicolas

Chef Ben Roche
Chef Ben Roche, Executive Pastry Chef of Moto, is well known for his creativity and ingenuity in the field of pastry arts.
Ben Roche discovered a fascination with the scientific process early on, conducting experiments such as creating Alka Seltzer “bombs” as a boy in his best friend’s kitchen. Roche brings this this same excitement for experimentation to MOTO, where he creates technically innovative and “explosive” desserts. With a love of science and his culinary degree, Roche is right at home at MOTO, where the kitchen resembles a lab with tanks of nitrogen gas, helium and liquid nitrogen.
Chef Roches’s involvement with food does not stop at the kitchen level. He is also an instrumental collaborator with Cantu Designs—which is currently working on innovative food products for consumer outlets, medical applications and developing nations.

The lab.

Photo credits: Planet Green/David Nicolas

Scrambled eggs and muffin at MOTO.

Photo credits: Planet Green/David Nicolas

The ants on a log dish at MOTO.

Photo credits: Planet Green/David Nicolas

Onion and Gruyere dish at MOTO.

Photo credits: Planet Green/David Nicolas

Brat in a pan.

Photo credits: Planet Green

Lauren Andersen and Aaron Mooney’s seafood dish.

Photo credits: Planet Green

Chef of the Month: Maxine Hudson

Maxine Hudson, one of the forces behind the 2nd annual Toast of the Town: a Symphony of Food and Wine, sat down with SVM to discuss the upcoming event and her passion for bringing family and friends together with delicious food.

What do you enjoy most about cooking?

It’s not the cooking that I like as much as it is just the gathering together of friends and family and the entertaining that I most enjoy. One of the most important aspects to me is trying to create an atmosphere that’s relaxing and fun. I really enjoy setting the right ambience with good lighting, music, wine and food. Even if it’s our family’s Sunday night spaghetti dinners—Andrea Bocelli is still playing and the candles are lit!

This year you are involved once again with the “Toast of the Town”. There are great chefs participating from all over the region, how are they chosen?

We have a very inclusive approach to the event where we not only look at the high end restaurants around the region but also our local favorites that should also be showcased. We receive many requests from restaurants to be included and we do our best to accommodate them. Toast of the Town also tries to emphasize the ‘farm-to-table’ movement through the restaurants we select. We hope that our patrons will learn from and develop a relationship with the artisans, purveyors and restaurateurs that are bringing the best of locally produced foods to our tables. It is our goal is to provide our patrons a wide variety of tastes that illustrate the diversity of food and wine that we have available to us within our region.

What will be some of the highlights at the event? What can we look forward to?

Some of the highlights will be dishes prepared by Chef Jamie Gruber of The Market Uptown, Chef Jamie Keating of the River Mill Event Centre, Chef Vikas Chilkuri of Café Le Rue, Chef Morten Wulff of Green Island Country Club, Chef John Weatherford of Columbus Country Club and foods from Meritage Café and Gallery, Ben’s Chophouse, Old Siam, Apna Bazaar, and so many more from around the region. We will also feature over 200 wines in our silent auction ranging from selections for the novice wine collector to high end treasures that will appeal to even the most discerning wine connoisseurs. ‘Toast of the Town’ promises to be a special night filled with fine food and fine wines all to benefit the educational programming of the Columbus Symphony.

Which restaurant meal from the past lives most vividly in your memory?

A great meal isn’t so much about the food or wine as it is about the people and the experience. For my husband’s 40th birthday, we took 10 of his best friends to dinner at the French Laundry in Napa Valley. Over the period of 5 hours we enjoyed Chef Thomas Keller’s 9 course tasting menu. The food was amazing but it was the friends around the table that made it over the top!

Is there a food you can’t bring yourself to eat?

I like trying different cultures foods but I don’t think that I could eat some of the bizarre foods that Andrew Zimmern of the Travel Channel eats while in the back alleys of China!

What is your ultimate comfort food? All things chocolate!

There are a lot of people cooking at home these days,
is this a good thing in your opinion?

I think that it is great because it brings families together. We live in such a fast-paced, electronic society that taking the time to stop and cook and eat together is very important.

What’s your go-to-last-minute meal?

In between running carpools to baseball, football and tennis I can usually throw together some pasta. Depending on what is fresh and in the fridge—We could have a different style pasta dish each night. It’s quick, easy and always a surprise!

What 5 things do you always like to have in your
kitchen?

I always like to have some good cheese, a great bottle of wine, lots of family and friends and our Springer Spaniels lying on the floor! SVM

Chef of the Month: Camilla Callaway

by: Alee Morrison

Columbus’ fitness expert, Camilla Callaway, spent some time away from her holiday planning and personal training to talk to SVM about entertaining during the holiday season and keeping a healthy mindset while doing so.

Have you always been a healthy eater?

Healthy eating has always been a part of my life, as my mother was a nutritionist/registrar dietitian RD and my dad was a doctor who loved to eat. My mother did her best to keep his blood pressure, cholesterol and weight down. She always stressed the importance of organizing a meal for health, then taste. That set the tone for the household of eight. I was actually a picky eater, as most children are, until I discovered dieting. When you are hungry all things start to taste good, especially the free calories in veggies.

How did your journey into the realm of fitness begin?

My interest in fitness was inspired by a turning point in life: During the summer prior to my sophomore year, I was not elected cheerleader. There was a void for activity in my small Tennessee town of Hartsville and I decided to lose some weight. With the guidance of Seventeen Magazine, I discovered the “Caloric Equation” which states: If calories entering your body are less than the calories burned, you will lose weight. I began to monitor all calories in and balanced that with exercise to burn them. By the time school started, I was thin. When basketball season came around, I played my best season. But a funny thing happened; I stopped my personal training and trained only with my coach and by the end of the season I had gained weight. What was up with that?

Is there a magic ingredient that can constantly be found in most of your recipes?

There is always a salad or some veggies with every meal. I try to make every plate colorful. When my son Edgar was young, he asked if cooking was a form of art because I always made the plate look “pretty.” If your plate is not colorful, something is missing. My husband Ralph says I can turn even a hotdog night into a healthy dinner.

What is your best advice for maintaining a nourishing diet during the holiday season?

 MINDFUL EATING! Simply know what you are putting into your mouth.

We hear you love to entertain. what is it you love most about entertaining during the holidays?

I love the excitement of entertaining. My family was large growing up and when everyone was home it was a party! My mother was gifted at entertaining; so I guess she planted the seed. My husband enjoys nothing more than his own party. But for me personally, I cherish the moment during the party when you can stand back and see everyone engaged in the moment and having a great time.

What is the best advice you have for anyone hosting a stress free party this season?

 From the beginning of the party say to yourself, “this is not about me.” You must be constantly introducing and connecting the guests to one another, involving them to become part of the night’s entertainment. Besides keeping the drinks flowing and the food hot, you must keep the party engaging with conversation, games, or maybe even songs and carols.

What is your go-to drink and hors d’oeuvre for a large gathering?

Ralph is my bartender. He has a great semi-healthy margarita made with fresh limes, agave honey and tequila. I love serving that with fresh guacamole, salsa and chips.

What type of fitness regime is most feasible during this time of year when our schedules become hectic with family visits and various events?

This is a time to focus on recovery exercise. The holidays can be very physically and mentally stressful. I recommend a more forgiving workout to counter balance the stress, while combating the calorie indulgence. Specifically, I would focus on your cardiovascular and aerobic workouts in conjunction with lots of mobility and stretching exercises. Take as many outdoor walks or runs with friends and relatives as possible. This is a great way to unwind and connect with loved ones.

What is the best gift you have ever received during the holidays?

Of course the best gift is having my family with me; but I do still remember the excitement of finding that beautiful purple Schwinn bicycle that Santa left me. SVM