Atlanta Creates | Chef Jason Jimenez

Recently Jason was featured on “Atlanta Creates.”  This is a project initiated by Buffy Dekmar Photography to build creative community and share the faces and personalities behind creative businesses in Atlanta. You can read the full story and interview with Jason here. Below is an excerpt capturing the Dekmar's experience at our October  gathering.

This culinary experience is a new (old) concept that brings (back) values and feelings that might otherwise have eluded our generation...Fresh, locally-sourced ingredients range the color spectrum and are expertly combined to create a memorably exquisite meal. Name cards are placed strategically to encourage new connections. Candles and laughter light the room.

Follow this project on Instagram (@buffydekmarphoto + @dekmarfilms + #atlantacreates) and Pinterest.

How to Cut Fennel

Ever wondered how to properly cut fennel? Follow the pictorial for a step-by-step guide as Jason demonstrates. Note:  To begin, cut off the stalks from the base and set aside. This will help to get long slices of fennel.

1. Cut the bulb into quarters through the core.

2. Working with one quarter at a time, cut (at an angle) all but about 1/8″ of the core so that the layers are still held together. 

3. At a 45 degree angle, slice the base into strips.

What to do with those stalks and fronds you set aside?

STALKS

• Add fennel stalks to a vegetable broth. They lend quite a bit of anise flavor, so use the broth with a fennel dish.
• The stalks also freeze well in plastic bags for later use.
• Use stalks and fronds with cooking fish. Whether you're grilling, poaching, or steaming, laying a few stalks and fronds alongside the fish will infuse the fish with the sweet fennel flavor.
• If you're into juicing, add the stalk to your next mix of fruits and veggies.

FRONDS - Pick the fronds from the stalks and use them like a herb with:

• In salads, especially if the salad contains fennel. They'll add just the faintest hint of licorice to each bite.
• Tucked in the cavity of roasted chicken or whole fish, alone or with other aromatics
• Chopped and added to marinades for fish or meat, along with garlic and other herbs
• Added to chunky vegetable soups during the last minutes of simmering
• As a bed for roasting swordfish or halibut fillets (both fronds and stalks)

Photo Credit: Paige Jones Photography // Sources: 1, 2

LOCAL: Garnish and Gather

A few weeks ago Jamie and I enjoyed a meal kit from Garnish and Gather. It was a Kale, Mushrooms & Goat Cheese Wilted Salad with Spice Rubbed Chicken. The whole experience was refreshing. I normally enjoy coming up with the dinner menu based on what ingredients we have on hand.

Garnish and Gather was a no-think solution. The ingredients were spot on, and everything was portioned out with minimal prep. The thorough instructions are great for the less confident cook. The dinner was wholesome AND we had leftovers. I particularly enjoyed the Caly Road Creamery Goat Cheese with the spiced chicken, paired with the local kale and toasted pecans. Garnish and Gather highlights our local farmer’s and does an awesome job sourcing seasonal, sustainable ingredients. 

I highly recommend trying out the service. There are pick-up locations around the city or you can have the meal kit delivered for a small fee. One of my recipes will be available next week, so if you're interested order today (by midnight to be exact).

You can also read the kind post on G&G's blog about their experience at a recent Homespun.

November Dinner Menu

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

View the Full Gathering Here.

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

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

IN-HOME with HOMESPUN ATL

If you've been to either our pop-up brunch or dinner, you know the routine...sit down around the table, meet new people, and enjoy an artisan meal. Hosting these gatherings is our favorite time of the month!

We are inviting YOU to join us in the hosting. Yes, you can have friends, neighbors, and coworkers over for dinner and cook a delicious dish. In fact, we encourage you to do so! However, if you're looking for something a bit different, we invite you to take advantage of our In-Home experience. That's right, we come to you!

Did we mention as a host your seat is FREE?! The process is simple, you contact us to schedule the date and submit the emails of your guests. We set up a private Eventbrite invitation, and your guests purchase their $65 seats. You'll need to fill your dining room with 8-10 paying guests, and we will take care of the rest.

The In-Home experience is like our pop-up gatherings, in that Chef Jason will select and prepare the menu. We can accommodate allergies upon request. The menu features a locally sourced meal to include: snacks, first course, family style dinner, and finished with dessert. We will be preparing the food on-site, so we will arrive 3 hours before the dinner. We also need a working kitchen (standard stove top, oven, and refrigerator).

Discounted Rates - We have a number of dates in the coming weeks that we will be offering your guests 15% off their seats.

 The discounted dates are:

• January 29, 2014
• January 30, 2014
• February 1, 2014
• February 6, 2014

Please email us at info@homespunatl.com to schedule your In-Home gathering.

Photo Credit: Phil Sanders Photography | Styling: Blue Eyed Yonder & Lindsay Coletta Design

Gluten-Free Gnocchi Recipe

GF-GNOCCHI Homespun ATL recipe

Jamie and I welcomed the new year with a nourishing, rustic meal. Relaxing at home, we decided to use what ingredients we had around the apartment. (We had also decided to be gluten-free for the first couple of weeks of 2014.) We had some ricotta, gluten-free flour, eggs, and even some parmesan. It is not what is usually around our apartment, but fortunately leftovers from holiday cooking.

I did what any chef does, look up recipes online or in our dusty recipe books.  I found a simple recipe for gnocchi with ricotta. This would technically be gnudi (pronounced "nu-dee"), which is a type of gnocchi made from ricotta cheese and a little bit of flour. I used the ratios given, and added a few more ingredients to make it my own.

I enjoy making food that has a process, like gnocchi. Practicing technique from start to finish is fulfilling. Often when making recipes I think to myself, “In what time of history did someone think I have cheese, flour, and eggs. I know, I will make a dumpling.” From then on it is passed through the years and generations perfected.  Now all of us get to benefit from one person and their culture. We can easily look up a recipe and learn a new process. I think that knowing, appreciating, and honoring a food's origins puts more love and soul into what we are creating.  It also inspires us to try something new.

Have fun and find joy in creating a great meal for friends and family.

Best,

Jason

GHOCCHI-PROCESS

Gnocchi

• 2 sprig rosemary finely chopped

• 1 ea lemon zested on micro plan

• 3 ¼ cups fresh ricotta cheese

• 3/4 cup Parmesan cheese finely grated

• 1 ½ cups gluten-free flour sifted

• 2 extra-large eggs beaten

• extra sifted gluten-free flour (coating)

Tomato and Olive Sauce

• 2 tbsp extra virgin olive oil

• 1 clove of thinly slice garlic or crushed

• 1 ea shallot thinly sliced

• 4 oz white wine

• 14 oz can crushed or diced tomatoes

• 4 oz Castelvetrano Olives

• 1 ea lemon juiced and zested

• ½ bunch parsley roughly chopped

Garnish

• 2 tbsp EVOO (Lemon scented Olive Oil)

• 2 oz Grated Parmesan (Parmesan Reggiano)

Gnocchi Directions

1. Fill a large pot with water about 4 qts and 4 Tbsp of salt.

2. Mix ricotta, parmesan cheese, eggs, lemon zest, rosemary, GF flour together with ½ teaspoon salt and a pinch of pepper.

3. Roll into 4, 12 in logs on a lightly floured surface then slice gnocchi into 1 inch long cylinders. Roll into oval shapes with a fork and place on a large plate dusted with a little more flour to prevent sticking.

4. Cook a few at a time in a large pot of boiling water for 2 minutes, or until they float to the surface. Remove with a slotted spoon.

5. Place in ice water until they are cooled, then place on paper towels to dry. store on a small sheet tray. You can refrigerate up to 1 day or freeze in plastic bags. I prefer to use the gnocchi the day I roll it out.

Tomato and Olive Sauce Directions:

1. Heat oil in a large frying pan and cook garlic and shallots for 1 minute, being careful not to burn.

2. Add white wine off the heat and reduce until almost dry. Add tomatoes and simmer for 10 minutes, or until thickened.

3. Add olives and heat through. Season with lemon juice, zest, and parsley. Add gnocchi and gently toss in the pan sauce.

4. Shave Parmesan to serve and dress with good EVOO.

GF-GNOCCHI-DISH-2

This recipe serves 6-8 people.  It made for great leftovers during the week.

JANUARY GATHERINGS

Photo Credit: Buffy Dekmar Photography

2013 CHRISTMAS COCKTAIL PARTY

We hope you're enjoying this holiday season as much as we are. It has been such a blessing this year to see the Homespun community grow (and turn into a fulltime job for Jason). We would like you to get all dressed up, and come celebrate Christmas with us!

MARK YOUR CALENDAR

Thursday, December 19th from 7:30 PM - 10:00 PM

LOCATION The Seed Studio - 434 Marietta Street NW, Atlanta, GA 30313 *Park in the lot across the street.

DETAILS

• Light bites, local meats & cheeses, sweet treats, & a special holiday cocktail.
• BYOB
• Live music by Haley Sheffield & Chris Crowell.
• Discounted ticket if you bring 4 canned or nonperishable goods.

GIVE BACK

It's often said that this time of year is about giving, not receiving. We are going to gift a local family the full Homespun experience for an evening, but need your help. The proceeds from this party will go towards their meal, and we are also collecting nonperishable goods to stock their pantry.

RSVP Tickets available at Eventbrite. Discounted ticket if you bring 4 canned or nonperishable goods.

DRESS

Festive Cocktail Attire

Floral Arrangement in Photo: Juli Vaughn Designs // Photo Credit: The Photography of Haley Sheffield

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