What's Next For Homespun

Photo Credit: Paige Molina

UPDATE: Jason resigned from the Executive Chef and Operating Partner of Kitchen Six in October 2019. He continues to offer chef services through Homespun while working on additional culinary projects.

Jamie and I have pursued our passion for serving wholesome food and providing exceptional hospitality to metro Atlanta for the past 4 years with Homespun. We have brought intimate dining into hundreds of homes where are guests were able to enjoy a great meal with their loved ones. The mission has always been to create an experience that would bring community back around the table.

It is with great anticipation that we transition Homespun to a new home. This fall we will be opening a restaurant in the heart of the North Decatur neighborhood- Oak Grove. Created for the community by the community the restaurant, Kitchen Six, will be a casual, fine dining eatery offering an intentionally limited menu by providing an elevated but approachable selection. Driven by highly seasonal ingredients will allow us to continue creating quality and thoughtful dishes. 

There were some key elements that we wanted in a restaurant, and with this opportunity, we have the honor of partnering with individuals passionate about their neighborhood. We will be offering food that is authentic without being pretentious, creating an atmosphere where great conversation and food can be enjoyed alongside neighbors, friends, and families. We see Kitchen Six being a place where we can provide genuine hospitality as if we were inviting you into our own home.

With an intimate sixty seat dining room and bar, Kitchen Six will strive to create a unique experience for Oak Grove locals and the surrounding Atlanta area. Concentrating on dinner service and Sunday brunch, we hope the gathering spot is a favorite to enjoy Homespun's familiar seasonal cuisine. The full bar will be the ideal place to relax over handcrafted cocktails, wines and locals beers.

Homespun will still be operating as the restaurant's catering and private chef service. Continue to use our website to inquire about bookings.

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Recipe: Potted Blueberries with Balsamic and Rosemary

Sadly, the blueberry season here in Georgia is coming to an end. The potted berries are go great on a cheese or meat platters….or even in salads.. Try it with a local cheese, such as Many Folds Farm Brebis or one of my favorite’s from the west coast- Cypress Groves Midnight Moon. Here's a simple way to savor the season and allow these berries to last a bit longer.

INGREDIENTS

• 1 lb Blueberries
• 2 sprigs Rosemary
• ¾ cups Granulated Cane Sugar
• 1 ½ cups Water
• 30 Black Peppercorns
• 3 each Whole Allspice

INSTRUCTIONS

1. Wash blueberries under cold water then pat dry with paper towels.
2. Place in prepared canning jars. You want to leave blueberries whole so be sure not squish them down.
3. In a small pot combine balsamic, water, sugar, black peppercorns, and whole allspice.  Begin to heat up liquid on medium heat to dissolve sugar and infuse the spices.
4. Simmer for 10 minutes then strain and discard spices.
5. Reserve liquid and allow to cool.
6. Once cooled, pour over the jarred blueberries and rosemary.
7. Cover with a tight lid and refrigerate up to 2 weeks.

This recipe was inspired by Thomas Keller’s Potted Bing Cherries from the cookbook, Ad Hoc at Home.

Braves Big Night Out: Chimichurri Marinated Flat Iron Steak

Recently I had the pleasure of giving a cooking demonstration for The Braves Big Night Out while the Angels were in town. I was charged to come up with a dish that was influenced by our out-of-town opponents.  Inspired by the Southern California cuisine, I choose to prepare something fresh and satisfying while paying homage to Central American.  The final dish was a Chimichurri Marinated Flat Iron Steak with Lime Salted Fingerlings, garnished with a Pico de Gallo Shrimp Ceviche.

Since we are in the grilling season I wanted to provide a simple recipe to highlight the Flat Iron marinade and Chimichurri part of the dish I shared with my guests.

Chimichurri Marinated Flat Iron Steak

MARINATE INGREDIENTS

• ½ Bunch Cilantro
• 4 Cloves Garlic Crushed
• 1 Tbl Coriander
• 1 Tbl Black Peppercorns
• 2 tsp Chili Flake
• 2 tsp Whole Cumin
• 2 oz Sherry Vinegar
• 3 oz Grapeseed Oil  or Oil blend

CHIMICHURRI INGREDIENTS

•  2 Bunches Cilantro
• 4 Tbl Fresh Garlic
• 1 ea Shallot (Fine Dice)
• 2 Tbl Red Pepper (Fine Dice)
• 2 ea Limes Juiced
• 1 oz Red Wine VInegar
• ½ Tbl Red Chili Flakes
• Salt + Pepper

STEAK

• 6 ea Flat Iron Steaks

INSTRUCTIONS

1. Gather and measure out all ingredients (except cilantro) and place in medium-sized pan.
2. Heat over medium heat until mixture starts to sizzle (about 4 to 5 minutes).  This is to get depth in flavor for the marinade and enhance the spices and aromatics.
3. Set aside and allow to mixture to cool to room temperature.  Once cool, pour into freezer bag and add steaks and cilantro to bags and marinate overnight or up to 4 hours before you prepare steaks.
4. Chop up and stir together all ingredients for Chimichurri. Chill in fridge up to 3 hours before serving.
5. Flat Iron Steaks are a great cut, and full of flavor. I recommend grilling 3-5 minutes on each side or until mid-rare. You can also oven or pan roast.  The meat should be sliced thinly against the grain.
6. Place sliced meat on platter. Drizzle Chimichurri on over the steak and season with coarse sea salt. Serve immediately.

Happy grilling folks!

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.

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