Announced: July Brunch Gathering
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Photo by Haley Sheffield
January Dinner Menu
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SNACKS Grilled Cheese Bites Utterly Cool Smoked Gouda, Pine Street Market Bacon,
Spiced Pickled Apples, La Calavera Bakery Sourdough Bread
FIRST COURSE Creamy Riverview Farms Polenta with Roasted Sherry Mushrooms, Meyer Lemon and Rosemary Ricotta, Broccolli Micros
FAMILY STYLE MAIN COURSE Braised Pork Belly With Pan-seared Scallops French Green Lentils with Butternut Squash
Roasted Carolina Sweet Potatoes with Cipollini Onions, Fennel, and Brussels Leaves
Braised Red Cabbage and Swiss Chard with Red Carrots and Golden Raisins
DESSERT Citrus Blondie Orange Ice Cream, Candied Orange with a Champagne-Citrus Sauce
LOCALLY SOURCED Gum Creek Farms, La Calavera Bakery, Riverview Farms, Pine Street Market, Utterly Cool, Crystal Organic Farm, D & A Farm, Turnip Truck
Photo Credit: Kathryn McCrary Photography
Christmas Mingle Recap
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This past holiday we had a little 'Christmas Mingle' for the Homespun community. We had a spread of snack, a spiced bourbon punch, live music, and took a collection of nonperishable goods.
We are grateful for our friends, new and old, that have come alongside us to support Homespun. This a special community, and this year hold so many excited opportunities. Thank you to all that came out!
Special thanks to Morgan Blake for capturing the evening, Haley Sheffield and friends for entertaining us with those sweet tunes, and Juli Vaughn for hosting in her beautiful studio and decorating. You can view the full gallery here.
Lamon Luther at Vinewood Plantation
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Contributors: Phil Sanders – Photography // Lamon Luther - Tables // Sherry Donelly of Gertie Mae's - Table Scape Design // Jamie Jimenez - Paper Goods // Vinewood Plantation – Location
November Dinner Menu
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SNACKS Rosemary Truffle Popcorn
FIRST COURSE Harvest Salad Kale, Cabbage, Butternut Squash, Pecans, Pineapple Pears, Pumpkin Seeds with Sherry Vinaigrette
FAMILY STYLE DINNER J & Sons Roasted Duck and Savory Mushroom Stuffing with Cranberries & Roasted Apples
Butternut Squash & Sweet Potato Au Gratin
Honey Roasted Carrots & Hakurei Turnips
Sauteed Broccolini
DESSERT APPLE TART Pecan Glaze & Vanilla Ice Cream
LOCALLY SOURCED Morningside Farmer's Market - D+A Farm, Woodland Gardens Organic, Crystal Organic Farm, Cimino Farm
Peachtree Road Farmer's Market Abundant Harvest, Farmer Jeff Produce
Photo Gallery Contributors: Buffy Dekmar Photography – Photography // Juli Vaughn of Juli Vaughn Design - Table Scape Design // Jamie Jimenez of Yours is the Earth - Paper Goods // Matchstic - Studio Location
October Brunch Menu
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FAMILY STYLE BRUNCH MENU
FALL SALAD Butternut Squash Ribbons, Arugula, Apples, Sherry Vinaigrette, Cranberries, Currant, Toasted Pecans
BUTTERNUT SQUASH WAFFLES Toasted Pumpkin Seeds, Golden Raisins, Squash + Pear Compote, Honey
FARM FRESH QUICHE Zucchini, Squash, Mushrooms, Onions, Tomatoes, Japanese Greens
SWEET POTATO HASH Fingerling Potatoes, Parsnips, Onions, Fresh Herbs
STUFFED PEPPERS Sausage, Gouda, Onions, Potatoes, Fresh Herbs
WATERMELON SALAD Mint, Lavender, Autumnal Simple Syrup
SAUSAGE + BACON PLATTER
BUTTERMILK SAGE BISCUIT + EMILY G’S PEAR HONEY JAM
LOCALLY SOURCED
MARIETTA SQUARE FARMERS MARKET - Red Earth Organic Farms, Bray Family Farms, Emily G's, Pine Street Market, Hayden Grove Farms
View the full photo gallery on Facebook.
Contributors: Morgan Blake – Photography | Juli Vaughn of Juli Vaughn Design - Table Scape Design | Jamie Jimenez - Paper Goods
Ode to Autumn
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As a chef I aspire to provide wholesome meals. Homespun has become one of my outlets to do so...from the food that we source, to the preparation and techniques used. I try to bring the meal to life, while ensuring each guests leaves full and nourished.
For our Ode to Autumn dinner held in late September I had challenged myself to follow the Whole30 program while preparing the meal. I enjoyed having set parameters, and allowing the season’s availability to direct my focus. I found that in these guidelines my creativity was stretched in new ways. The menu was as follows:
BEET + ARUGULA SALAD Moonglow Pears, Golden Pickled Beets, Toasted Pecans with Onion-Pear Vinaigrette
PEPPERCORN CRUSTED PORK LOIN Sweet Potato Puree, Roasted Onions + Kale
BRAISED CABBAGE, AFRICAN BUTTERNUT SQUASH + GALA APPLES
with Fresh Basil
FARM-FRESH BRAISED GREENS with Pickled Swiss Chard + Roasted Garlic
ROASTED CARROTS, GREEN BEANS, QUEEN SCARLET TURNIPS + SHIITAKE
The menu was full of healthy goodness sourced from our local markets. Also I had the privilege to cook for one the farmers from whom I sourced shiitake mushrooms. Jonathan and his family run Abundant Harvest, and provide delectable produce at several markets around metro Atlanta. He is also one of my go-to farmers we use for our meals.
One of the benefits of cooking straightforward with local produce is the flavor. Using fresh, locally grown food gives me the peace of mind and confidence while preparing meals for the guest around the table. For one, I know how fresh it is. Second of all, I know where and whom I am getting it from. The meal was organic, gluten-free, dairy-free, and delicious. Yes, you heard me correctly...even the guest assured me that everything tasted great.
Cooking and eating clean may take a bit more effort. After experiencing it, we quickly grow to appreciate going back to its humble beginnings.
LOCALLY SOURCED Morningside Market: Woodland Gardens, Crystal Organic Farm, D+ A Farm, Cimino Farm Peachtree Road Farmers Market: Abundant Harvest Niman Ranch
Photo Credit: Phil Sanders | Styling: Blue Eyed Yonder | Foliage: Lindsay Coletta Designs
October Brunch
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We're excited to host another Homespun Brunch... next Sunday, October 20 at 1 pm. I've mentioned it before, but brunch is hands-down my favorite meal! What better way to enjoy your afternoon than by meeting new (and old) friends and enjoying a locally sourced, seasonal meal made by Chef Jason.
Reserve your seat online... and come hungry.
-Jamie
Brunch Debut
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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
