There are times when I post a menu that just cries out to be repeated!  This one from last March fits that bill.  It’s a great spring supper for four.  Enjoy!

Champagne Cocktails

Lemony Zucchini Bruschetta

Roasted Tomato and Fresh Herb Pasta

Pan Roasted Grouper

Fresh Berry Napoleons

Sauvignon Blanc

Champagne Cocktails

For each flute, soak a sugar cube in Angostura Bitters, top with icy cold champagne and a twist of fresh lemon.

Lemony Zucchini Bruschetta

1 whole wheat baguette

1 small log goat cheese

1 organic lemon

2 tablespoons fresh chives, finely chopped

1 tablespoon fresh basil, finely chopped

1 organic zucchini

Shaved parmigiano reggiano

Slice the baguette on the diagonal, 1/4 inch thick.  Place in a single layer on a sheet pan and toast at 325 degrees until crisp, about 15-20 minutes.  Let the goat cheese soften at room at room temperature.  With a lemon zester or the fine edge of a grater, remove the zest from the lemon (the peel), mix with the softened goat cheese, adding 1 tablespoon of juice from the lemon and the fresh herbs.  Wash the zucchini and with a mandoline or very sharp vegetable peeler, cut thin strips lengthwise.

To assemble:  Spread each slice of bread with a thin coating of the cheese mixture.  place a strip of zucchini on top and curl, like ribbon candy (see picture).  Squeeze any leftover lemon juice over the top.   Top with a small bit of shaved parmigiano reggiano cheese and serve.

Roasted Tomato and Fresh Herb Pasta

1 pound angel hair pasta (I use the gluten free variety made from Quinoa)

2 pounds organic plum tomatoes roasted (see instructions below)

Extra virgin olive oil

1 cup each of fresh basil, flat leaf parsley and scallions, finely chopped

1/2 cup toasted pine nuts

sea salt and pepper to taste

1 cup shredded asiago cheese

Bring a large pot of water to a boil.  The pasta takes very little time to cook so I usually leave this step to last, so after the water boils turn it down and let it simmer so it’s ready.  Chop the roasted tomatoes and place in a large saute pan with 1 tablespoon good olive oil.  As the tomatoes begin to sizzle, add the fresh herbs and cook for about five minutes.  You want the herbs to be slightly crunchy.  Bring the water back to a boil, cook your pasta, drain it well and add it to the saute pan.  Add the toasted pine nuts and season with salt and pepper.  Transfer the pasta mixture to a large platter and sprinkle with asiago cheese.  Garnish with large basil leaves.

Roasted Tomatoes:

Preheat your oven to 300 degrees.  place halved plum tomatoes on the pan and drizzle with good olive oil, then sprinkle with sea salt.  Place in the warm oven for 3-5 hours.  You want the tomatoes to be slightly browned.  You can keep these stored in a container in your refrigerator for up to one week for use in all sorts of dishes that call for tomatoes.  Roasting the tomatoes in this way really enhances their flavor and gives them a sort of “candied” taste.

Pan Roasted Grouper

1 1/2 pounds fresh grouper cut into 6 ounce serving pieces

2 tablespoons good quality olive oil

juice of one lemon

1/4 cup dry white wine

1 tablespoon butter

sea salt and pepper to taste

Heat a large, heavy saute pan over medium-high heat.  Add the olive.  Lightly salt and pepper the grouper pieces, carefully adding them to the hot pan.  Cook for three minutes on each side, remove to a warm plate and set aside.  Add the lemon juice and wine to the pan, swirl in the butter and adjust the seasoning with sea salt and pepper as you desire.  Return the grouper to the pan to coat with the sauce.  You may add capers and lemon wedges if you wish.

Fresh Berry Napoleons

Do not be afraid of filo dough.  It is in your grocer’s freezer and it is a wonderful thing to keep in yours.  I have done both dessert and main course Napoleons and they are always delicious.  Take a deep breath and have fun with it!

1 package filo dough, thawed

1 cup sugar

1 stick butter, melted

1 carton each fresh strawberries, blueberries, blackberries and raspberries.

1 jar good quality raspberry jam

1/4 cup chambord liqueur

1 small carton whipping cream

1/4 teaspoon good vanilla

Heat the oven according to the instructions on the filo dough package.  On a sheet pan, carefully place one sheet of dough, brush with melted butter and sprinkle with sugar.  Repeat this until you have eight layers of dough.  With a pizza cutter, cut the dough into 3″x4″ rectangles.  Bake until golden brown.  You’ll probably need to do two pans of this for four people.

Rinse the berries and toss together in a bowl.  In a small pan melt the jam, adding the chambord at the end, if the mixture is a bit thin you can add 1 teaspoon or so of cornstarch that has been dissolved in 1 tablespoon water, stir well over a low flame until slightly thickened.  Chill a medium sized metal bowl and use this to whip the cream until stiff peaks form.  Add just a bit of vanilla to give the cream extra flavor.

To assemble:  On each dessert plate place one square of pastry.  Spoon the jam mixture on the pastry and top with a heaping spoon full of berries.  Repeat this two more times, ending with berries on top.  Spoon a generous amount of whipped cream on each Napolean ad serve.  A nice cup of espresso is the perfect accompaniment to this yummy dessert!

Melissa | Finally Friday!, food & entertaining | 02 28th, 2014 | 3 Comments »

I think I landed in heaven yesterday after climbing the stairs to visit with Stacy Bass, owner of Straton Hall Events.  Stepping into the light and airy loft he calls headquarters made me feel as if I were back in New York City in a chic loft  somewhere  in SoHo.

Stacy is a breath of fresh air.  His energy and passion for the business of creating extraordinary events literally spills out as you are met by his smile.  He and co-owner/chef, Jay Anderson, have been offering up the best of Southern food and entertaining with a flair for 17 years now.

Looking around me I could see why they are such a success.  Impeccable taste, a touch of whimsy and attention to detail are a few of the terms that come to mind now that I have experienced just a bit of what Straton Hall has to offer.

They specialize in weddings, large parties and events of all kinds.  The food is amazing with menus custom designed to fulfill the wishes of each client who seeks their expertise in planning an event.  Their clientele list includes such well known names as Angelina Jolie, Colin Powell and Jerry Seinfeld, just to name a few.  They cater from Coastal Georgia to Atlanta and beyond.

With the season of love coming up and weddings being planned you’ll want to check out what Straton Hall has to offer before making a decision on who will plan and execute your special day.  You won’t be met with items to select from column A and column B as is so common.  Stacy’s team will work with you to make all of your wedding day dreams come true!

And now, you can experience Straton Hall  in their own dining room, located on the ground floor of the building that bears their sign.  Every Friday night Chef Jay is serving up a menu that is sure to delight even the most discerning palate!  Be sure to look at their specialty dinners, especially the “Downton Abbey” themed event coming up on April 9th.  If you’re into this popular PBS series this evening is just for you!

Visit the website here and become acquainted with this wonderful company:  http://www.stratonhall.com/

Straton Hall Events – 1423 Newcastle Street – Brunswick, Georgia 31520 – 912-275-8294

Melissa | food & entertaining | 02 27th, 2014 | 8 Comments »

Spring is peeking out on every street corner as I drive around the island.  My mother always said her favorite flower is the camellia.  These glorious flowers are just coming into full bloom in all of their various colors and varieties.

Google Image

Other than azaleas nothing says Spring in the South more than Camellias do.  They originated in Asia centuries ago where you can find them in intricate works of art both on canvas as well as woven and embroidered into silk clothing.

They are the iconic symbol for the famed House of Chanel, a tradition that the great Coco began herself.

Whether they are single or double blossoms these flower laden bushes grace the yards of local homes and businesses, elegant and beautiful in their full bloom.

You may remember that the Camellia played a part in my favorite book, “To Kill A Mockingbird” when Jem destroys a bush owned by Mrs. Dubose.  Jem doesn’t like things he hears her say about his family yet poignantly, the very same Mrs. Dubose presents Jem with a bud from her Camillia bush as she is dying.  There is nothing like Southern literature to evoke pathos and passion.

Google Image

White Camellia’s are a symbol of women’s rights in New Zealand.  Maybe this is because of the intricacy of each blossom with its many layers and colors, representative of the female spirit.

Monravia

I’m trying to decide which color I want for my yard.  I’ve definitely got a serious case of Spring fever and I intend to give into it wholeheartedly.  Here’s to Spring and all of its beauty!

Melissa | Out&About | 02 26th, 2014 | 2 Comments »

Let The Good Times Roll is echoing throughout the streets of New Orleans as the annual Mardi Gras celebration gets underway!  These people know how to party and they LOVE a parade.

Twelve days of merry making has begun with delicious food, lots of libation and those beads…..buckets of them being thrown from floats as they travel down the streets.

If you can’t make it to New Orleans for this annual event do not worry!  St. Mary’s is about to throw their version of Mardi Gras this coming Saturday, March 1st.  This may look like a lazy little Southern coastal town at first glance, but these folks throw one heck of a Mardi Gras bash.

Complete with floats and all the other mandatory trimmings for a proper celebration, the fun begins at 7a.m. with the “Color Run”a five kilometer race in which participants are covered with a mixture of non-toxic cornstarch powder and bright colors that bystanders pelt at them as they make their way to a very colorful finish line.  Over 100 booths will open at 9:00 with arts, crafts and food of all kinds.  At 10:00 the annual parade begins on Osborne Street as crowds fill the sidelines for a more family friendly event than you might find in larger cities.

St. Mary’s has been hosting this lively event for twenty years and this year’s Mardi Gras has all the makings of the best one yet.  A masked ball will be held in the evening, adults only, with great music, a cash bar and plenty of entertainment to make the $35.00 admission price well worth it!  Tickets are available at the St. Mary’s Visitor’s Center as well as “Once Upon A Bookseller”.

It may not be New Orleans, but Mardi Gras in St. Mary’s is a full day of fun you won’t want to miss!  Go and let the good times roll!

Melissa | Out&About | 02 25th, 2014 | 1 Comment »

The annual wine tasting event, held at Christ Church, last Friday evening brought a crowd of supporters together to enjoy an evening of delicious food and wine!

Food was donated from parishoners and local restaurants, including Delaney’s, Coastal Kitchen, The King & Prince Resort and Halyard’s.

This event raises money to support the Back Pack Buddies program that I featured on Friday’s post last

The team who put this event together, headed up by Avery Brooks and the wines provided by Tom Fleckinger rounded out an evening to be remembered.

This event marks the beginning of Spring in my mind.  The azaleas are just beginning to show their blooms and a sense of newness fills the air!  There’s no place like St. Simons Island in the Spring!

Melissa | people | 02 24th, 2014 | 2 Comments »

I enjoy soothing classical music, especially on the weekend.  There is nothing better than pouring a cup of strong coffee and sitting in a comfy chair to listen to music that inspires and uplifts….or music that simply calms the soul.  I’m sharing “Meditation” by Tchaikovsky today, the great Russian composer who wrote such beautiful music.  Sit back, close your eyes and relax as you listen.  Wishing you all a simple day filled with love and so many reasons to say thank you!

Melissa | Simple Sundays | 02 23rd, 2014 | 1 Comment »

I had a great time talking with Lucy Loehle and Nick Chilton about the upcoming chili cookoff on March 1st.  The event is sponsored by the Rotary Club of the Golden Isles and it is great fun for all.  I’ll be one of the judges, tasting chili and casting my vote!  Join me at Postell Park on Saturday, March 1st and join in the fun!

Melissa | On The Radio | 02 22nd, 2014 | No Comments »

I’m cooking up some “comfort” food for the weekend!  I came up with this recipe for Cajun Meatloaf years ago and it’s always a pleaser.  There’s is something soothing about meatloaf, hot out of the oven with mashed potatoes.  And then, there are those leftover meatloaf sandwiches….yum!  You can substitute ground turkey for the beef if you want.  It all works out and it’s always delicious!  So here’s a menu for the family!

Cajun Meatloaf

Skin On Smashed Potatoes

Fresh String Beans with Almonds

Coleslaw

Cajun Meatloaf

2 pounds of “meatloaf mix”

1 cup oatmeal

2 eggs

2 tablespoons Sangre de Cristo Spice Company cajun blend

1 teaspoon worcestershire

1 onion, finely minced

1 green pepper, finely chopped

1/2 cup chopped flat leaf parsley

1 teaspoon raw sugar or honey

1 tablespoon olive oil

Preheat oven to 425 degrees

Heat the olive oil in a skillet and saute the onion and green pepper until it is soft.  Place the meat in a large bowl and mix the cooked vegetables and the remaining ingredients.  Mix well and place in a greased loaf pan.  Place in a preheated oven and bake for 20 minutes.  Reduce the heat to 350 degrees and continue baking for 40 minutes.

Skin On Smashed Potatoes

6 Yukon Gold potatoes

2 tablespoons butter

Half ‘n’Half

salt and pepper to taste

Cut the potatoes in large chunks and place in a large sauce pan covered with water.  Bring to a boil and simmer until fork tender.  Drain all but 1/4 cup of the water.  Place the potatoes and remaining water in the bowl of a standing mixer.  Mix the potatoes with the remaining ingredients until some “lumps” are still remaining.

Fresh String Beans with Almonds

1 pound string beans, washed and ends snapped off

1 shallot, peeled and finely diced

1/2 cup sliced almonds

salt and pepper to taste

1 teaspoon good olive oil

2 teaspoon butter

In a shallow saute pan melt the butter with the oil.  Add the cleaned string beans and shallot and saute over low heat for five minutes.  Cover and let steam for another 10 minutes.  Add the almonds, you can toast these if you want, and mix.

Coleslaw

1 head green cabbage

1 head red cabbage

1 bunch scallions, ends removed and finely chopped, including the green ends

2 carrots, peeled and shredded

1/2 cup vegetable oil

2 tablespoons cider vinegar

1/2 teaspoon ground mustard

1 teaspoon local honey

sea salt and pepper to taste

I use half a head of each of the cabbages when I make this.  Shred the cabbage with a mandolin slicer or food processor.  In a large bowl, mix the cabbage with the scallions and carrots.  In a small bowl, whisk the oil and vinegar, adding the mustard, honey, salt and pepper.  Pour this over the vegetables and mix well.  Refrigerate for up to an hour before serving.

Melissa | Finally Friday!, food & entertaining | 02 21st, 2014 | No Comments »

When I think of being in service to others I cannot help but think of Back Pack Buddies.  Hunger is something most of us will never know.  That is not the case with many children right here in Glynn County however.  The thought of a child leaving school on Friday afternoon and possibly not being fed until they return on Monday is unthinkable.  These children need an angel to care for them and this organization sees to that.

Christ Church, here on St. Simons Island, is a big contributor to the cause.  Volunteers come together to pack individual backpacks of food that go home with these children on Friday afternoon so they DO have plenty to eat over the weekend.

Tom Flickinger, Susan Shipman, Mark Gagliano

I’ve mentioned, on more than one occasion, the open hearts in this community and the outreach that occurs on a daily basis.  Christ Church contributes to so many different causes and this Friday evening, from 5:00 to 7:00 at the Parish House the annual wine tasting to benefit Back Pack Buddies will be held.  There will be delicious food generously donated by the island’s best restaurants, as well as  parishioner’s of the church, and a fabulous selection of wines for tasting, thanks to Tom Flickinger.  Avery Brooks is at the helm of planning this event so you know it will be done to perfection!

St. Simons Island knows how to come together and make an impact.  This annual event gives all of the proceeds to help feed children in need all over Glynn County via Back Pack Buddies.  It’s all about community and giving.  It promises to be a wonderful evening for all!  I hope you’ll consider attending and contributing to this wonderful cause.

Melissa | Out&About | 02 20th, 2014 | 2 Comments »

On the cover of a brochure that features the chronology of work by artist, Ralph N. Hurst, he is referred to as an “American Sculptor Luminary”.  If you look the term “Luminary” up on-line, here is the definition you will find:  A person who inspires or influences others, especially one prominent in a particular sphere.  Synonyms used for luminary include guiding light, inspiration, hero, master and expert, among others.

When I visited with Ralph’s widow, Jean Hurst, yesterday and actually saw and touched the work of this great man the word luminary made perfect sense to me.  Ralph Hurst began his lifetime journey on September 4, 1918.  In a way you might say kismet touched him, leading him at every turn to meet his destiny.  A high school football injury turned Ralph’s focus away from sports and onto art.  He attended a commercial art school in his home state of Indiana and continued on to Indiana University where Robert Laurant, the great French born American sculptor became his mentor.  After earning both his undergraduate and graduate degrees in art at IU, Ralph found his path leading him to Florida where, in 1953, he began his teaching career at Florida State University.   He spent 27 years as a member of the faculty and received the honor of “Professor Emeritus”.

Ralph loved to play, he was blessed to have a wonderful sense of humor as well as a streak of adventure.  His sculpture glows with the energy he infused into his work making the observer have to reach out and touch each piece, running a hand over the smooth, cool lines of his work, The Mermaid, or a pair of swans, sensually entertwined.  You’ll find his sculptures in alabaster, marble, bronze, wood and synthetics, all masterfully used to create his lifelike sculptures.

Jean has turned her home on St. Simons Island into a sort of gallery to showcase her late husband’s work.  Each piece is presented with perfect lighting and placement.  Ralph’s bas relief pieces grace the walls of this lovely home, works of paper and other substances that he hand molded to create these fabulous works of art.

Shortly before his death in 2003, the Hurst’s donated a major part of Ralph’s work to the Tallahassee Community College in Florida.  This donation led to the Ralph Hurst Gallery which now stands next to the performing arts theatre, co-designed by Jean, who spent years at the college as founding theatre director and English professor.  The gallery enables others to view these extraordinary works of art and, hopefully, provide inspiration to those inclined to express themselves creatively.

Jean’s Swan

The website Jean Hurst recently launched has Ralph’s work lovingly featured here:  http://www.jhurstartgallery.com/home.html.  You can also schedule an appointment to view these works of art by contacting Jean at 912-268-4028.  The work of Ralph Hurst has to be seen and touched to be truly appreciated.  And in that touch, you’ll capture the essence of the man who created them with such love and attention to detail.  Ralph truly lives on through his work and the great love he shared with Jean can be sensed in the peaceful environment that houses his masterpieces.

Melissa | people | 02 19th, 2014 | 3 Comments »