Les Dames d'Escoffier International is an association of women in the culinary and hospitality industries and this year's annual conference was held in Atlanta. I had been to Atlanta once before but only had time to visit the cola company museum and always suspected that there was a lot more to the city. Sure enough, there is.
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| Ebenezer Baptist Church |
A tour of the city included visits to the Jimmy Carter Presidential Library & Museum (
www.jimmycarterlibrary.gov) and the Martin Luther King, Jr.National Historical Site (
www.nps.gov/malu), both appropriately awesome centers honoring these amazing men. It was a beautiful, sunny day, perfect for stepping back in time to revisit history and to remember the monumental strides both President Carter and Reverend King have made towards civil and equal rights for all.
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| Presidential Library & Museum |
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| Sonya Signing Her Book |
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On a lighter note, the visit to Atlanta to attend the LDEI conference gave me a great opportunity to experience some of Atlanta's best culinary treasures, including a visit to The Sweet Auburn Bread Company, aka "Little Bakery That Could" to enjoy a tasty demonstration and delicious lunch prepared by owner and Atlanta Dame Sonya Jones (
www.sweetauburnbread.com).
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Later that same day I was at an event hosted by another Atlanta Dame Mary Moore at one of her 4 Cook's Warehouse stores
(www.cookswarehouse.com). The evening starred 4 additional Atlanta members Virginia Willis (
www.virginiawillis.com), Rebecca Lang (
www.rebeccalangcooks.com), Angie Mosier (
www.angiemosier.com), and newly crowned Grand Dame and culinary icon Nathalie Dupree (
www.nathaliedupree.com and actually from the Charleston Chapter of LDEI). (Friend/Dame Gena Berry pictured at the top of this post made sure I had a vegetarian version of the delicious dinner.)
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| Me and (Nathalie) Dupree |
Much to the horror of the server at breakfast the next morning, when she saw me about to sprinkle brown sugar on my bowl of steaming grits, here's a recipe inspired by my visit to Atlanta. Although Debbie went so far as to thrust her hand out in the "Stop" position, I did it anyway. Heck, aren't grits just the Southern version of cream of wheat? Apparently not according to Debbie, or Gena, or Brenda, or anyone really Southern. With no disrespect to my fine Southern girlfriends, and inspired by a couple of Georgia's best culinary gifts, I offer these breakfast grits, Yankee-style.
Peach and Pecan Breakfast Grits
2/3 cup regular grits
2 1/3 cups water
4 Tbs. earth balance or butter
1/4 cup brown sugar
1/4 cup pecans, toasted
4 slices of peach (canned are just fine, in-season fresh would be better)
In a small saucepan, melt the EB or butter then add the brown sugar and stir until blended. Cut the peach slices in quarters and add to the butter/sugar mixture. Add the toasted pecans, heat a couple of minutes, then set aside.
In a small pot boil the water then add the grits, returning to a boil, then simmer with the lid on for about 15-20 minutes, stirring occasionally. When the grits are cooked to pleasure your textural taste buds turn off the heat. There's enough to make 4 small servings, or 2 medium servings, or 1 big old servings, depending on how hungry you are. Divide the butter/sugar/peach/pecan sauce to top the portions accordingly. Sprinkle additional brown sugar if desired.
What's your favorite hot breakfast cereal?
Do you tilt your head when your picture is taken?
Les Dames d'Escoffier International is an association of women in the culinary and hospitality industries and this year's annual conference was held in Atlanta. I had been to Atlanta once before but only had time to visit the cola company museum and always suspected that there was a lot more to the city. Sure enough, there is.
|
| Ebenezer Baptist Church |
A tour of the city included visits to the Jimmy Carter Presidential Library & Museum (
www.jimmycarterlibrary.gov) and the Martin Luther King, Jr.National Historical Site (
www.nps.gov/malu), both appropriately awesome centers honoring these amazing men. It was a beautiful, sunny day, perfect for stepping back in time to revisit history and to remember the monumental strides both President Carter and Reverend King have made towards civil and equal rights for all.
|
| Presidential Library & Museum |
|
|
| Sonya Signing Her Book |
|
|
On a lighter note, the visit to Atlanta to attend the LDEI conference gave me a great opportunity to experience some of Atlanta's best culinary treasures, including a visit to The Sweet Auburn Bread Company, aka "Little Bakery That Could" to enjoy a tasty demonstration and delicious lunch prepared by owner and Atlanta Dame Sonya Jones (
www.sweetauburnbread.com).
.
Later that same day I was at an event hosted by another Atlanta Dame Mary Moore at one of her 4 Cook's Warehouse stores
(www.cookswarehouse.com). The evening starred 4 additional Atlanta members Virginia Willis (
www.virginiawillis.com), Rebecca Lang (
www.rebeccalangcooks.com), Angie Mosier (
www.angiemosier.com), and newly crowned Grand Dame and culinary icon Nathalie Dupree (
www.nathaliedupree.com and actually from the Charleston Chapter of LDEI). (Friend/Dame Gena Berry pictured at the top of this post made sure I had a vegetarian version of the delicious dinner.)
|
| Me and (Nathalie) Dupree |
Much to the horror of the server at breakfast the next morning, when she saw me about to sprinkle brown sugar on my bowl of steaming grits, here's a recipe inspired by my visit to Atlanta. Although Debbie went so far as to thrust her hand out in the "Stop" position, I did it anyway. Heck, aren't grits just the Southern version of cream of wheat? Apparently not according to Debbie, or Gena, or Brenda, or anyone really Southern. With no disrespect to my fine Southern girlfriends, and inspired by a couple of Georgia's best culinary gifts, I offer these breakfast grits, Yankee-style.
Peach and Pecan Breakfast Grits
2/3 cup regular grits
2 1/3 cups water
4 Tbs. earth balance or butter
1/4 cup brown sugar
1/4 cup pecans, toasted
4 slices of peach (canned are just fine, in-season fresh would be better)
In a small saucepan, melt the EB or butter then add the brown sugar and stir until blended. Cut the peach slices in quarters and add to the butter/sugar mixture. Add the toasted pecans, heat a couple of minutes, then set aside.
In a small pot boil the water then add the grits, returning to a boil, then simmer with the lid on for about 15-20 minutes, stirring occasionally. When the grits are cooked to pleasure your textural taste buds turn off the heat. There's enough to make 4 small servings, or 2 medium servings, or 1 big old servings, depending on how hungry you are. Divide the butter/sugar/peach/pecan sauce to top the portions accordingly. Sprinkle additional brown sugar if desired.
What's your favorite hot breakfast cereal?
Do you tilt your head when your picture is taken?
I'm with you on the grits - savory, sweet or even plain as a side dish, they're delicious every way. Your recipe sounds great! I think I should use it as a change from our daily oatmeal.
ReplyDeleteI like your question about favorite hot cereal. It's a reminder to me to vary our grains more.
Great that you got to explore the culinary delights of Atlanta. Did you by any chance get to DeKalb international market? We were there years ago also a conference) and it was amazing.
Great that Nathalie was crowned Grand Dame. I love the photos and you look great!
The sweet grits are delish and I plan to also put them in the breakfast rotation. No, I didn't get to DeKalb international market, but the little Sweet Auburn Curb Market was a nice, smaller version of our Grand Central. Thanks Faye!
ReplyDeleteGlad you posted a link to the menu of the Sweet Auburn Bread Company. All their sweet potato things sound so good - the sweet potato molasses muffins, sweet potato pound cake with maple glaze, and the cheesecake - yum!
ReplyDeleteI also loved your comments on your tour of the city.
ReplyDeleteThanks Faye. All my posts would be a nice balance of food and "adventure", whether the trip is out-of-town or around-town. Plus tips and tidbits too. Now if I could just sit down and write something!
ReplyDelete