Creative Mornings Atlanta | Bravery

We had the pleasure being a part of Creative Mornings ATL this past Friday. Creative Mornings ATL is a time for creatives to wake up early on a Friday, connect over a small breakfast, and hear a lecture from one of the cities successful creatives. On this Creative Morning, Atlanta had the pleasure hearing about Bravery by a wonderful and inspiring woman, Alina Wheeler. She wrote the book Designing Brand Identity - a great tool for developing an impactful and lasting brand.

What I received from the talk was that we all have a sense of what brave means but often don't view ourselves as such. BUT we are. We are Brave! It is time we stand up from what we believe in, Step out in faith to try something new, tell someone, "I Love you" for the first time, or invite our coworker or neighbor over for dinner for the first time. There are all types of bravery, The question that was asked to many people was "When can you remember being Brave? " What if we had the discussion around the table this Thanksgiving? I think it would be a memorable one. Just think of the amount of life experiences we would hear from our parents, grandparents, aunts, uncles, siblings, and friends.

After waking up early on a Friday to make it to a Creative Morning I never regret it. Sure it is hard to get out of bed and out the door, but the insight and the people you get to meet totally outweighs the extra sleep you could get. Oh and did I mention there is free coffee and breakfast. Hope to see you at the next one which I believe will be in the new year. Be Brave... and have a great Thanksgiving.

-Jason

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Photo Credit: Abbie Kressner

Brunch Debut

I love brunch. I have to admit, the guest got the full brunt of my excitement and appreciation of brunch food.  The menu offered a great variety and was filling to say the least.

Starters

• Mini Pecan Sticky Buns
• Local Parfaits with AtlantaFresh Yogurt, Gluten Free Pure Bliss Granola, Honey, Figs

Main

• Farm Veggie Salad - Local Tomatoes, Squash, Bitter Greens, Basil, Shaved Carrots with a Lemon Honey Vinaigrette
• Riverview Farms Melon's with Fresh Basil and Honey
• Stone-Ground Grits with BBQ Pork
• Quiche with Roasted Tomatoes, Mushrooms, Spinach, Goat Cheese, and Bacon
• Bacon Cheddar Biscuits
• Breakfast Meat Plate- Applewood Smoked Bacon, Housemade Breakfast Sausage
• French Toast Bread Pudding with Blueberries and OrganiC Mountains Wildflower Honey
• Crystal Farms Heirloom Potato Hash

Favors

• End of Peach Season Basil Muffin

The table was filled with rich conversation.  It brings joy to me when I see people connect, laugh, and savor the moment. Wholesome food has a way of bringing people together. We all know how special of these moments around a meal. We often come to the point are hearts are yearning for nourishment for our bodies and our souls.  So why do we as a culture not take the time to deal with both?

I can only speak for myself, but it is when I get so caught up in work, email, errands, meetings, and the day-to-day grind that I feel so emptied and selfish. I encourage you to create opportunities to be present. Have co-workers over, asking the neighbors in for the first time, or just sitting down at the table with everyone in your household for a family dinner.  Step away from the busy.

-Chef J

Credits: Erin Wood of Paperlily Photography // Jamie Jimenez of Julia’s Poppies - Paper Goods

THE MAKING OF...Black Bass

The are three components that go into deciding the ingredients of any dish I will be making.

It must be:

1. Local -  Knowing where the produce is coming from
2. Seasonal -  Insuring freshness and availability
3. Sustainable- Being a responsible consumer

At our July Homespun I made black bass as the entrée. I wanted to do something different from past gatherings (I find myself always going to pork...or some braised meat). Since it was the middle of summer, I had a great excuse to create a lighter dish with fish. Wild-caught bass off the coast of South Carolina got my attention. It's delicious, and thanks to modern transportation we can  get it really fresh here in Atlanta. The black bass was pan-roasted. I paired it with available produce from the farmers market.  With chanterelle at their peak, I knew I had to highlight these delectable fungi. A friend, "Farmer Jon" from Abundant Harvest Gardens, foraged the mushrooms that I roasted off, and also provided the green beans that were blanched. Adding the heirloom cherry tomatoes from Woodland Gardens that were tossed  in a simple caper vinaigrette provided a sweet, acidic touch. The majestic purple potatoes from Serenbe Farms were puréed with smidge of lemon and fresh thyme.

Implementing the guidelines of Local, Seasonal, and Sustainable allowed me to create a dish full of flavor, color, and texture.  The black bass was just one of several other dishes to make the evening one to remember... Simple. Wholesome. Authentic.

Be Well,

Jason

Photo Credit: Paige Jones Photography

Urban Garden Gathering Highlights

Contributors: Rachel Iliadis of Heart It Races - Photography // Sherry Donnelly of Gertie Mae’s Floral Studio  - Flower Table Scape // Dana Rohrig of Four Inch Fold Rentals - Rentals // Jamie Jimenez of Julia’s Poppies - Paper Goods

MENU | May Gathering at Matchstic

Farmers Markets are in full swing by May, and we took full advantage by traveling around Atlanta to source the meal. We shared with our guests where the fresh produce came from and challenged everyone to shop local and taste the difference.  We desire authenticity in life through relationships, work and service.  The same standard can, and should, be set for our food. Here's a look of the evening focusing on the meal. For the full recap, please visit Pilgrim Creative. Enjoy!

Locally Sourced: Woodland Gardens, Crystal Organics, Skylight Farm, Tucker Farms, Pearson Farm, Watsonia Farm, Fry Farm, The Capra Gia Cheese Company

Snacks Lemon White Bean Hummus with Fresh Herbs and Black Pepper Lavosh Roasted Strawberries with Local Goat Cheese on Rosemary Cream Biscuits

First Course Tybee Island Shrimp and Seared Scallops with Spring Beets, Bibb Lettuce, Basil, and Orange Vinaigrette

Entrée Braised Rabbit with Lemon Marsala Glaze with Leeks, Spring Onions, and English Peas Carrot Agnolotti with Asparagus and Thyme Roasted Cauliflower and Broccolini With Parsley and Capers

Dessert Lemon Basil Panna Cotta, Poached Blueberries, Coconut Macaroons

Contributors: Paige Beasley of Pilgrim Creative – Photography // Krista Janos of Blue Eyed Yonder - Table Scape Design + Chair Rentals // Jamie Jimenez of Julia’s Poppies - Paper Goods

OCTOBER DINNING

A few weeks ago, Chef Jason prepared a private dinner at Matchstic. The loaded menu was a crowd pleaser... from the comfort of Coconut Butternut Squash Soup to the delectable Roasted Duck to Vegan Pumpkin Cake with Roasted Plums!

*Menus by Jamie of Julia's Poppies