MENU:

Local Pork Liver & Kidney Terrine w/ Watercress, Pickled Watermelon Radish, Mustard Viniagrette
w/ Spann Vineyards, Charodonnay-Viognier, CA ‘06

Celery Root Soup w/ Darien Shrimp, Bacon, Thyme Oil
w/ Timpune, Grillo, IT ’08

Pumpkin Swordfish w/ Roasted Turnips, Pearl Onions, Baby Carrots, Golden Beet Sauce, Radish Jam
w/ Michel Gendrier, Cheverny, FR ‘07

Braised Pork Shoulder w/ Arugula, Red Wine Soaked Walnuts,
Rosemary Granola, Fresh Asian Pear
w/ Divus, Monastrell, SP ’08

Graham Cracker Napolean w/ Roasted Marshmallow Ice Cream, Fig Jam
w/ Cornet & Cie, Banyuls, FR ‘05

PHOTOS (courtesy of Chrissy. Criddyreed@gmail.com):

Our journey began with a rather simple idea: pork is good. This is not a new sentiment around the 4CM house, but we were in the mood for some pig and wanted to try something new (to us at least). With this idea in mind, we did some book learnin’. Turns out the Georgia coast is home to a rare heritage breed hog that is endemic (for the last 500 years at least) to Ossabaw island. Road trip! We also have a contact with some shrimpers in Darien that we have received shrimp from in the past. Since it was close to where we were going we thought we would stop by and see shrimping in action. So we packed our bags, got a van and did something yet unheard of: put 5 of us in a small van together for a 5+ hour trip. Yes I said 5 for the mathaletes out there, Randy followed behind us in his car so he could bring his kayak. Luckily, he had the wonderful Erin to hang with.

I’m not going to bore you with all the trip details, suffice it to say that you should check out the island if you ever get a chance. Our friend Ashley Epting and his family do a pig roast there every year in October. We hope to go and be a part of it next year. The important thing we learned on the island is that the breed of pig is very similar to the most prized pigs in the world, the Iberian black pigs that are used to make jamon iberico. And, to our dismay, that no live pig could be taken off the island, but they do have hunts throughout the year. So there is your heads up, look for some pics of us looking all “lord of the flies” in the near future. The other leg of the trip in Darien was awesome. We were only there for a short time, but got to see the boats come in and unload and had time to talk to some of the shrimpers. Ja-bo ran the operation and was nice enough to give us a load of sweet white GA shrimp on the house.

With shrimp in hand and a menu on our minds we set out for home. Matt knew of some folks in Elberton who raised pigs, among other things, that he had used at Farm255. He remembered that they were one of the few people who were trying to bring back the Ossabaw breed. Patrick and I knew Celia from Woodland Gardens from using her amazing produce at the restaurants. We thought we could grab something great from her to add to dinner. Gameplan done. Sleep was the order of the day then.

Tim and Liz Young own and operate Nature’s Harmony Farm in Elberton. It is beyond description. As a cook and conscious consumer it is my idea of perfection. I cannot do it justice with my ability to write. Check out their website www.naturesharmonyfarm.com.  They toured us around the farm, showed us the cheese house, and we bought some cheese and ossabaw breed hog. I’m pretty sure all of us would live there if we could. We are so lucky to have such amazing things happening around us. That brings me to Celia and her wizardy at Woodland Gardens. Seriously, right here in Athens we have one of the most prolific organic gardens around. If you are lucky enough to get some of her produce at the market, taste it and consider that this is how food should be.

So, dinner. Ummm, yeah. It was the best ever. Not trying to rub it in. When you have awesome ingredients to work with it becomes increasingly hard to screw up. Believe me I did, and dessert still turned out totally rad. Read the menu, imagine how wonderful things taste when they are lovingly raised and cared for then prepared with respect and admiration. These things are all around you. More and more people are forgoing the normal path and rediscovering the culture of raising and producing food. To quote my old job, and Matt’s current chef-dom, Dig in!

edward

Darien Shrimp w/ Saffron Ravioli, Parmesan, Black-Eyed Peas, Shrimp Broth
w/ Cusamano, Insolia, IT ‘09

Ossabaw Hog Belly w/ Boiled Peanut Mash, Peaches, Scallion Viniagrette, Fried Sage
w/ Marc Colin, Saint Aubin Premier Cru, FR ‘04

Woodland Gardens Arugula w/ Radish Viniagrette, Elberton Blue, Crispy Hog Ears
w/ Brigaldara, Valpolicella, IT ‘08

Roasted Ossabaw Hog Loin w/ Local French and Wax Beans, Apple Cider Gastrique, Kale, Pecans
w/ Domaine Chauveau, Chinon, FR ’05

Butternut Squash Pie w/ Green Apple Sorbet, Pecan Praline
w/ Launios Pere & Fils, Blance de Blanc, FR NV

Four Coursemen and Early Rising Poultry’s Chicken Dinner

Chicken Confit Ravioli w/ Consomme, Local Cherry Tomatoes, and Scallions
w/ Pra, Soave Classico, IT ’07

Field Green Salad w/ Honey Viniagrette, Basil, Pecans, Figs, Braised Gizzards and Chicken Cracklins
w/ Dom Houchart Rose, FR ’08

Roasted Chicken Breast w/ Local Beans, Neck and Foot Jus, Yukon Gold Potatoes, and Squash Blossom Butter
w/ La Torrazza, Erbaluce di Caluso, IT ’07

Pate de Campagne w/ Sauteed Hearts, House Mustard, Caramelized Onions, and Bread and Butter Pickles
w/ Dom Laurent Chatenay, Montlouis Moelleux, FR ’03

North Georgia Blueberry and Frangipane Tart w/ Pecan Crust and Peeler’s Dairy’s Raw Cows milk Anglaise
w/ Bay Leaf Cello and Llanllyr Sparkling Water

Patrick and Damien Explain Brining

So we had a little get together at the house to demonstrate some things you could do with all the wonderful fruits and veggies you get in your local CSA bag. Post-demo we had quite the time drinking schnapps (the banana was particularly popular) and talking shop with the folks that came. Here’s a couple of CSA-friendly recipes we came up with:

Tomato Consommé

Ingredients:
- 8 medium sized tomatoes (roughly 4 pounds)
- 1/2 cup fresh basil leaves
- 2 tbsp fresh horseradish, grated
- 1/2 cup vodka
- 2 cloves of garlic, minced
- 2 bell peppers
- 1 1/2 tbsp white wine vinegar
- 1 1/2 tbsp salt
- 3 tsp black pepper
- basil blossoms and olive oil to garnish
- 1 slice of fresh red beet (for color)

Implements:
- cheesecloth
- kitchen hook
- butcher’s twine
- food processor

Process:
- cut tops off of all tomatoes the quarter them, cut and quarter bell peppers as well
- put all ingredients (except beet, basil blossoms) into a food processor, puree until slushy, note that this may have to be done in two batches depending on the capacity of your food processor
- double the cheesecloth and lay it across the top of a large bowl, slowly pour the tomato mixture onto the cloth, you may need someone to help hold the cloth to ensure nothing spills over the edge
- carefully bring the four corners of the cheesecloth together and tie it closed with twine, this essentially creates a bag of tomato mixture
- hang the bag using the kitchen hook from a shelf in your refrigerator over the bowl and let the liquid drip into the bowl until there is no more juice dripping (approximately 6 hours)
- serve chilled in a bowl or cup and garnish with a few drops of olive oil and basil blossoms

Tomato Jam

Ingredients:
- 3 lbs cherry tomatoes, halved
- 2 lemons, halved and thinly sliced
- 1/4 cup cane sugar
- 1/4 cup brown sugar
- 1/4 cup water
- pinch of cumin
- 1 cinnamon stick

Process:
- combine all ingredients in a pot an cook until mixture thickens, stirring occasionally
- remove cinnamon stick and chill jam for 1 hour
- jam can be served or placed in a jar and stored in the refridgerator for up to 1 month