Did you know? It is best to wash cauliflower after cutting it.
1. First cut off the lower stem without cutting any of the white head.
2. Cut the head of cauliflower in half and then into quarters through the core.
3. Using the tip of your knife, separate the individual florets from a head of cauliflower by cutting them away from the core.
4. Cut down to size as needed for your recipe.
Photo Credit: Paige Jones Photography // Sources: 1, 2, 3
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.
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.
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
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
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:
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
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
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
Main
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 are three components that go into deciding the ingredients of any dish I will be making.
It must be:
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
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
Atlanta’s Leading Boutique Chef and Catering Service in Atlanta, Georgia. AT HOMESPUN, OUR MISSION IS TO PROVIDE EXCEPTIONAL CULINARY EXPERIENCES THAT BRING PEOPLE TOGETHER AND LEAVE LASTING MEMORIES.
Our boutique catering service sources the finest seasonal ingredients to prepare with skill, creativity, and an unwavering commitment to excellence. From intimate dinners to grand celebrations, every meal is a moment to savor.
Homespun was founded by Chef Jason Jimenez and his wife, Jamie.
