spring luncheon on the patio

5 & 10 got together with Beauty Everyday (Rebecca, Kristen and Rinne) for a springtime lunch on the patio.

photography by Rinne Allen

to begin.. a Southern antipasti spread with an array of pickles, boiled peanut hummus and cured meats

next...a family style luncheon of tomato soup, little grilled pimento cheese sandwiched with pickled okra, local lettuces with shrimp and fried green tomatoes, grilled asparagus, and roasted beet, carrot and feta salad...

and for the third course..... a beautiful spread of artisan cheeses

and finally dessert...

photography by Rinne Allen

Check out Beauty Everyday and Once Wed for more shots from our lunch

the patio at five and ten is available for events, can seat up to 30 guests

Sorghum Syrup

Sorghum, the maple syrup of the South and my current favorite Southern foodstuff (click here to check out the Oxford American Southern Food Poll) . A long time ago this was a dying grain, but in recent times Sorghum production has really picked up and is a predominantly Southern crop. Sorghum has a rich depth of flavor and yet this inherent lightness that just tastes so real. Nothing about it is artificial. Try it out by pouring in on a piece of toast, pancakes, some fruit, even in a vinaigrette. Or you can get out the ice cream machine and start cranking with Shae's Sorghum Ice Cream recipe. Yes, it is spring and it is time for ice cream (that is what Beatrice and Clementine say! and I second).

If you have never tasted sorghum, please try it. You can buy it at Gosford or call up Muddy Pond Sorghum Mill and they will send you some.


Shae's Sorghum Ice Cream

4 cups milk

2 1/3 cups cream

pinch salt

6 egg yolks

2/3 cup sugar

1 1/4 cups sorghum

1. Scald milk, cream, salt, and vanilla

2. Beat yolks, sorghum and sugar together until pale

3. Temper yolks in hot milk mixture

4. Return to heat and stir constantly until thickened to coat spoon

5. Chill and then spin (according to ice cream make instructions)

6. When done spinning add swirls to finished ice cream if desired*

*Sorghum gets very thick when cold so use a small stream of sorghum and fold while pouring.

The word is out

The word is out, I am writing a cookbook that will be published by Clarkson Potter in the fall of 2011. Athens' photographer, artist and my good friend Rinne Allen is the art director for the book currently titled A New Turn in the South. Thanks to all those who have encouraged me to do this, this is a very exciting time.

Eat Me Daily, a blog/website about food and culture gave us a nice shout out yesterday. Take a look.

NYC Sunday Supper this weekend

I am headed to NYC this weekend to participate in the Sunday Supper series at Chelsea Market, a James Beard event. Should be a great meal with loads of talented chefs. Check out the mention of it in Grubb Street.

JCT Kitchen & Bar: Farm to Table & Back Series

Hugh's Design Cues: Gentry Magazine

I learned about Gentry when reading about William Segal, the subject of a spring 2012 retrospective at the Georgia Museum of Art here in Athens. A native of Macon, Ga., Segal founded the textile industry magazine American Fabrics in 1946 and the men’s lifestyle magazine Gentry in 1951. He also founded the International Colour Authority in the 1960s, still today one of several benchmarks for color forecasting. Besides publisher, businessman, and arbiter of design, Segal was also an artist, and his paintings and prints will make up the 2012 GMOA exhibition (previously shown in the fall of 2009 at the Macon Museum of Arts and Sciences). I was talking to Hugh about Gentry, and he immediately bid on some back issues on ebay to share with his Empire State South designers, Susan Hable Smith of Hable Construction (who, incidentally, sits on the Interiors/Environmental Forecast Committee of the Color Association of the United States, which Segal acquired in the 1950s as part of his publishing empire) and Lisa Fiscus of Hawthorne House Interiors.

In the 1950s, and even today, there was no comparable publication, at least not in the U.S. Gentry was an artistic, yet commercial, magazine, printed on the finest stock; the quality of the text and photographs was exceptional. Advertisements were clustered at the front of the magazine so as not to interrupt the flow of the articles, which covered art (Rembrandt’s portraits), literature (the first printing in America of Hesse’s Siddhartha), genteel amusements (horse riding, dog breeding), food (cultural dining experiences), and high-end men’s fashion. Swatches of superior twills, poplins, and herringbone suiting were hand-pasted in the magazine alongside photographs or drawings of corresponding garments. I think this “hand-made” production first attracted Hugh, who is familiar with the rewards of artisanship. I think he was also drawn to the magazine’s potential cultural influence during its time. Segal, in an interview shortly before his death in 2000, said this about launching Gentry: “At that time in the U.S. . . . there was no culture. People did not know how to dress well, how to eat well, how to order wine or what to read.” Gentry folded in 1957, due to exorbitant production costs.

Related blog: http://theivyleaguelook.blogspot.com/search/label/1951

by Mary Koon

Alex Chilton

R.I.P.

a great musician

menu and specials 5&10

03/13/10

Apalachicola, FL 1.25
Chincoteague, VA 2.25
Fanny Bay, WA 2.25
Malpeque, PEI 2.25
Wellfleet, MA 2.25

pork belly rilletes with crostinis, grain mustard, and pickles 8.

broccoli soup with grilled cheddar cheese 6.

devilled chicken thighs with collards, green tomato chutney and potlikker 9.

pappardelle with berkshire pork bolognese, arugula, and pecorino 16.

grilled Quail breasts with Alice’s leeks, rosemary jus, braised mayacoba beans and chimichurri 24.

roasted & braised country ham wrapped mahi mahi with vermouth and saffron broth, chopped shrimp, fennel, finely cut turnip greens and fingerling potatoes, large crouton and rouille 22.

Mrs. Dulls shortcakes with winter fruit compote served with whipped cream and candied nuts 8.

MENU

apps
UGA sturgeon caviar with traditional accompaniments 1oz/$100

half-shell oysters: mignonettes, cocktail, crackers a.q.

oysters Rockefeller: bacon, spinach, Pernod, leeks 13.

chicken and dumpling soup with mirepoix and chopped collards 6.

cauliflower soup: chive whipped cream , hedgehog mushroom duxelle & toasted almonds 8.

caesar salad: applesmoked bacon, romaine, garlicky croutons, real parmagiano* 8.

spinach salad, shallot vinaigrette, pear, pecan, and maytag blue cheese 8.

salade lyonnaise: poached local egg, frisee, apple, scallion, lardons, warm bacon vinaigrette 8.

butter poached lobster: pickle red onion, fingerlings, frisee, asparagus, mint, green goddess 15.

benton’s country ham with peppered pineapple, sorghum vinaigrette, arugula and sesame 12.

crisp veal sweetbreads, red mule grits custard, succotash, and tarragon jus 13.

mains
hand cut pasta ribbons: roasted tomato, basil, jalapeno,
red onion, local arugula, mozzarella, parmesan 17.

lobster and braised ham hock risotto with turnip greens, leek,
a touch of parmesan and sauce Americaine 26.

low country frogmore stew: Georgia shrimp, fingerling potatoes,
corn, spicy andouille sausage, leek & tomato broth 22.

crisped flounder with skordalia, lemon sauce, asparagus,
spring succotash, roasted fingerlings with lemon and oregano 25.

salmon baked in parchment with fingerling potatoes, vermouth,
nicoise olives, and haricots vert... finished with arugula in a bistro vinaigrette 24.

roasted chicken breast with lemon and mustard jus, salsa rossa,
baby turnips and salsify, leek whipped potatoes and crisp salsify 23.

grilled pork tenderloin: ham hock jus, NYM brussels sprouts,
dirty rice, and housemade chow chow 25.

grilled CAB NY strip, rosemary jus, red pepper and tomato chimichurri,
whipped turnips, creamed scallions and spinach 28.

Press Release for Sunday Supper at Chelsea Market

Contact for Sunday Supper: Alison Goldstein or Heather Caufield

212.255.8455/ alison@rosengrouppr.com / heather@rosengrouppr.com

Chef Hugh Acheson to Participate in Second Annual Sunday Supper at Chelsea Market

~ Fundraiser Benefits James Beard Foundation and Fulton Youth of the Future Culinary Scholarships

New York, NY (March TK, 2010) – On Sunday, March 28, Chef Hugh Acheson will lend his culinary skills at the second annual Sunday Supper at Chelsea Market, an open-to-the-public fundraiser featuring 30 of the nation’s most respected chefs as they collaborate on the ultimate gourmet, family-style menu—complemented by fine wines from Chelsea Market’s Chelsea Wine Vault. Chelsea Market, New York City’s most iconic artisanal marketplace, will once again transform its grand concourse into a 240-foot-long supper table to host this popular event.

Funds raised in conjunction with the Sunday Supper sit-down dinner will support the Fulton Youth of the Future Culinary Scholarships at the Robert Fulton Houses and advance the mission of the James Beard Foundation, which celebrates, nurtures, and preserves America’s culinary heritage and diversity. The Fulton Youth of the Future Culinary Scholarships are administered by the James Beard Foundation.

Sunday Supper at Chelsea Market will take place on Sunday, March 28. Reception begins at 6 p.m., and multicourse dinner begins at 7:00 p.m. Tickets are $180 for James Beard Foundation Members and $220 for the general public (GP price includes free JBF Friend Membership and $50 dining certificate – see www.jamesbeard.org/friend). To reserve your seat, call 212.627.2308 or visit www.jamesbeard.org/chelseamarket.

“Our first Sunday Supper at Chelsea Market was a magical event starring great chefs showcasing their talent and raising money for the culinary community,” said Susan Ungaro, President of the James Beard Foundation. “We’re honored to again be part of an event that combines a family-style atmosphere with a wide array of foods from some of the nation’s best chefs, all in the name of charity.”

Host Chefs include: Mary Cleaver, The Cleaver Co. and the Green Table, NYC; JBF Award Winner Pastry Chef Sarabeth Levine, Sarabeth's, NYC; JBF Award Winner Anne Quatrano, Bacchanalia, Atlanta; Amy Scherber, Amy's Bread, NYC; Tryg Siverson, Friedman’s Lunch, NYC; Lon Symensma, Buddakan, NYC

Guest Chefs include: Hugh Acheson, Five and Ten, Athens, GA; Julian Alonzo Brasserie 8 ½, NYC; Brian Bistrong, Braeburn, NYC; Ed Brown, Eighty One, NYC; Tyler Brown, Capitol Grille at the Hermitage Hotel, Nashville; JBF Award Winner Ann Cashion, Johnny's Half Shell, Washington, D.C.; JBF Award Winner Pastry Chef Gina DePalma; Babbo, NYC; Shaun Doty, Shaun's, Atlanta; Amanda Freitag, The Harrison, NYC; JBF Award Winner Paul Kahan, The Publican, Chicago; Craig Koketsu, Park Avenue Spring, NYC; Daniel Lindley, St. John's Meeting Place, Chattanooga, TN; Marc Meyer, Cookshop, NYC; Eder Montero and Alex Raij, Txikito, NYC; Masaharu Morimoto, Morimoto, NYC; Todd Richards, One Flew South, Atlanta; Hector Santiago, Pura Vida, Atlanta; Dan Silverman, The Standard Grill, NYC; Brent Sims, The Green Table, NYC; JBF Award Winner Pastry Chef Jacques Torres, Jacques Torres Chocolate, Brooklyn, NY, and NYC; Sue Torres, Sueños, NYC; JBF Award Winner Marc Vetri, Vetri, Philadelphia; JBF Award Winner Pastry Chef Sherry Yard, Spago, Beverly Hills.

Sponsors include: Chelsea Market, the James Beard Foundation, Jamestown Properties, Gibson, Dunn & Crutcher, LLP, Image King Visuals, Access One, Gardiner & Theobald, Newmark Knight Frank, Taconic Investment Partners LLC, Studios Architecture, Abbylara Construction, Archetype Consultants Inc., Angelo Gordon & Co., Chelsea Wine Vault, Fried Frank, Friedman’s Lunch, Tucker Mott Companies, Schooner Bay, Belvedere Capital, Goldstein Associates, Brooklyn Brewery, Bowery Kitchen Supplies, AMA Consulting Engineers PC, The Related Companies, Gramercy Park Flower Shop, L’Arte del Gelato, Lucy’s Whey, Ninth Street Espresso, SEI Drink Water, and T Salon.

About Chelsea Market

Since it opened its doors to the public in 1996, Chelsea Market has been the insider’s resource for artisanal goods in Manhattan. Chelsea Market is an authentic destination for culinary connoisseurs, chefs and local residents. Serving as the bridge between two iconic Manhattan neighborhoods, Chelsea and the Meatpacking District, Chelsea Market continues its commitment to the artisanal marketplace and craft manufacturing, and to the community that surrounds it. For more information, visit www.chelseamarket.com

Garden & Gun

Check out the February/March edition of Garden & Gun magazine. In it you will find my Braised Quail with Leeks, Dates and Cider recipe accompanied by a very strange caricature of me. In tabling a discussion of the caricature we think that the upper 50% of the face looks like me but the bottom looks like I just got punched rather hard in the nose.

Le Macaron

Photo by Our Labor of Love

Macaroons or les macarons are most often associated with the French, while they are actually said to have originated in Italy and made their way to France with Catherine de Medici and her team of pastry chefs in the 16th century. Today, if you walk the streets of Paris, the windows of les pâtisseries are filled with playful macaroons of all colors, thanks to Catherine. Making a macaroon is not necessarily difficult, it just requires patient preparation and some creativity.

Photo by Rinne Allen

Shae's Macarons

Basic Ingredients:
Almond Flour (sometimes tough to find, if you are in town, come by Five & Ten and we can order some for you!)
Sugar
Egg Whites
2 Piping bags (fitted with a #4 plain tip
2 sheet pans lined 2 sheets of parchment paper

Almond Macarons
125 grams Almond Flour
225 grams Powdered Sugar
100 grams Egg Whites (room temp)
1 pinch Cream of tartar
25 grams Sugar


* All in grams because macarons are delicate and you do need to be exact when making them.
1. Sift the almond flour and powdered sugar together
2. In a Kitchen Aid whisk the whites starting on low
3. When they begin to froth add the tartar and up the speed to medium
4. When there is no "liquid" left and the whites begin to get shape, add the sugar slowly
5. Increase the speed to medium high and whisk to medium glossy peaks
6. Add food coloring to desired color
7. Scoop mixture into a large bowl and fold in the powedered sugar and almond flour in five small batches
8. Scrape this mixture into a piping bag (fitted with a #4 plain tip) and pipe onto sheet pans lined with parchment. Pipe 1 inch circles with the tip about 1/2 inch above the surface.
9. Allow pans to rest for 30 minutes so that a skin develops
10. Preheat oven to 300 F
11. Bake at 300 F for 5 minutes

Color Variations:
Chocolate: add 5 grams of cocoa powder with the almond flour

Mathca (Green): add 1.5 tsps Matcha powder (really good with white chocolate ganache, see below)

Raspberry (Pink): add 2 tsps ground raspberry powder (use dehydrated raspberries and grind them in a spice machine).

While the macarons are resting, make filling.

Basic Chocolate Ganache:
4 ounces Semisweet Chocolate
4 ounces Heavy Cream

White Chocolate Ganache:
4 ounces White Chocolate
2 ounces Heavy Cream

Milk Chocolate Ganache:
4 ounces Milk Chocolate
2 ounces Heavy Cream

Bring heavy cream to a boil and pour over chopped chocolate. Allow to sit for a minute and then whisk until smooth. Allow to set up and then whisk more to thicken.

Spoon ganache into piping bag. Place small amount on the flat end of the cooled macaron and then sandwich another on top.

Photo by Rinne Allen

For more macaron inspiration, check out this book, I Love Macaron by Hisako Ogita, recently published by Chronicle Books. Cool pictures and layout, fun combinations. Shae found some of the techniques to not work as well as hers, but a helpful book nonetheless.

Click here to buy I Love Macaron at Amazon.

Shae Cooks Desserts

I work amongst many talented people and Five & Ten's Pastry Chef Shae Rehmel is certainly one of them. Shae and I go way back, she started working for me at age 19, jumping full force into our bakery. It was clear from the beginning that she had a real knack for the art and science of pastries. Now, after graduating top of her class from New England Culinary Institute and spending several years working in great restaurants all over the country, she has returned to her hometown of Athens, GA and we are fortunate enough to have her in the kitchen at 5 & 10. Shae is never afraid to experiment or try new things but at the same time she has a real sense of place, of what our little town is, who the people are and what comes from the land.

More info on Shae in her own words..

" I love simple rustic foods. I love making breads, crisps tarts and pies. I really enjoy the feel of dough. I also love making Ice Creams. It’s such a comfort food item and there are endless flavor possibilities. "

Shae's Apple Crisp:

8” Pyrex dish
4-6 each tart apples (local if you have them, otherwise granny smith)
½ cup packed brown sugar
2 tablespoons honey
2 teaspoons lemon
2 tsp fresh ginger (grated)
1 tsp cinnamon
1 pinch salt


1. Preheat oven to 350˚F
2. Peel apples and cut into ¾”cubes (when the crisp bakes they’ll still have some bite to them).
2. Toss in a bowl with all the other ingredients, cover bowl with plastic and set aside
3. Make Streusel (recipe below)
4. Press a thin layer of streusel onto the bottom of the pan
5. Mix the apples together again and fill the dish
6. Pack streusel on top to create a nice crust
7. Bake on a sheet pan in the oven for 45 minutes to 1 hour until top is brown and some juices are bubbling up

Streusel:
2 cups All purpose flour
½ cup Brown sugar (packed)
¾ cup Granulated sugar
¼ teaspoon salt
1 ½ sticks Butter (cubed and cold)
¾ cup oats

1. Mix first four dry ingredients together
2. Cut butter in (either by had or with paddle in mixer)
3. When this has just started to come together and form clumps stop mixing
4. Toss the oats in and break up any large clumps

Photo by Rinne Allen

While Shae can certainly churn out a rocking apple crisp, it is her macaroons that are stealing the show right now. NPR claims Macaroons to be the new Cupcakes (click here to listen). Check in tomorrow for pictures from Shae's Macaroon Class and a recipe or two.

Scarbolo Wine Dinner: Monday March 8th

Dinner with Valter Scarbolo.
Monday March 8th. Five and Ten. 7:30. $80 per person.

Valter Scarbolo is one of our favorite people. His wines are as nice as he is.

We've done a few dinners with him before at the National, but this is the first time we'll be hosting him at Five and Ten. We thought we'd use the occasion to showcase a few of his higher-end offerings, particularly the My Time white and the Refosco red, both of which are fine examples of what noble things Friuli can produce.

Come meet Valter and see how good-hearted people make good-hearted wine.

1
Fried Green Tomatoes with lobster and green goddess dressing
Pinot Grigio, Scarbolo, Friuli, 2008

2
Seared Dayboat Scallop with tiny grit cake, ham hock broth and collards
Pinot Grigio, Scarbolo, Ramato XL, Friuli, 2007

3
Roasted Sheepshead Porgy with skordalia, spring succotash and tiny croutons
My Time (Chardonnay, Sauvignon, & Friulano), Scarbolo, Friuli, 2006

4
Grilled Quail Breasts with leek risotto, parmesan and quail jus
Refosco, Scarbolo, Friuli, 2005

5
Braised Beef Shortrib with hominy stew and roasted shallots
Campo del Viotto Merlot, Scarbolo, Friuli, 2006

6
Limoncello Baba with honey ice cream and candied almonds



--Steven Grubbs, Wine Director at Five & Ten