Georgia Magazine - October 2013 - 40B

MADISON

MEGAN M

Oh Baby!
I’m sooooo excited!

Enter our online trivia contest
for a chance to win $25!
Turn to page 42C to see what all the
excitement’s about!

Love
WOODSTOCK

FAR
ME
RS
M
AR
K

ET

FARMERS MARKET

to cook?

Caption

WOODSTOCK

ditional as
pork, is quite
of green and
tasty. Strips
red peppe
ion and a
bit of Spanis r, garlic, onh Serrano
complete the
ham
typical filling.
Pies came
to Ameri
Colonists,
who quickl ca with the
y incorporated
native fruits
and berries
round, shallow
, and used
pans to
(literally)
so that filling “cut corners”
would not
and dough
be lost in corner
s.
In the Ameri
Sweet or
can South,
savory, thes
both round
pies are
and rectan
e are a trea
gular, as cobblers, with
t
a crumbed
BY JANE
crust, also
or pastry-top
F GARVEY
.
qualify as
pies.
is another
classic Southe A fried pie
rn pie.
Pies may
be sweet
et them
Among the
eat
latter, chicke or savory.
Queen Marie cake,” French Spanis
n pot pies
most popul
are
ar.
h America,
posedly said Antoinette sup- of
tazzi has been In Marietta, Paul Luberare kin to
Middle Easter
(she didn’t,
all sorts
dishing up
the myth persist
take home
n and Indian
but mosas
s) when told
or eat in since pot pies to
pies (sa) and proba
jects were
her sub1984. Curclamoring
with the Moors bly came to Spain ried chicken is wonde
for
bread. But
rful, but you
taste his pies
.
pie might
can
handheld pie, Different from that
at the weeke
have been
Square
however, is
nd
a more
“empa- yourse Farmers Market and Marietta
nada galleg
serviceable
decide for
a,” a
‘I searched
lf.
suggestion.
Northwestern specialty of
With an eye
Spain, called
high and low
on both sides
Galicia. This
A baked
sweet/savory
for
of the
two-cr
a crust that
divide,
fried dough or
-enhad a per- pie uses a doughusted Bledsoe, a descendant Atlantan Mims
folded food,
that Atlanta
fect mix of
derive
of 19th-c
pies
being tende ive s its fat from ol- The mayor John Mims, entury
go back a
oil and egg
r
launched
long
Pie Shop
on the botto
yolk.
in Buckhead
way, perhap
m and
You may
At
in 2010.
s as
far back
really flakey still Woodstocklast year’s lunch or drop in for a quiche
as 9500
take one home.
for
.’
BC. But these
market, Spania farmers
—Jessica Luna
Meat-filled
may
rd Jesús
have been
de Meana
more
sold square
pancakes enclos like
of empan
s
ing sweetlega for $2.50ada galened grains
. The Greek
for a
meal-sized
making with
s began pie
slice. Tuna
flour and
Somebody
water paste. or ground beef,
added
your
try. The Roman fat, and voilà, pas- choice; but he stoppe
d
s picked up
making the
concept from
more trathe pie
it alongside the Greeks and spread ditional tuna. “Amer
their conqu
icans won’t
ests.
Pies embra
buy
ced all social
he says, perhap it,”
from royalty
strata, cause
s bedining on pies
they are
roasted songb
filled with
irds, as in
used to other more
about “four
that
fillings.
and 20 blackb old ditty The
ground beef,
in a pie,” to
irds baked
the
Cornish pasties workingman’s lunch. although not as
traand their
cousin, the
Scottish
Bridie, are
pies typica
containing
lly
meat
Greg Corneli
of the miner’ and veggies. A staple
us, of Über
s lunch pail,
Gübers in Woods
spread with
tock, and his
those miners the pasty
son Jackso
lands around
n celebra
to mining
the globe.
first-place winning te Greg’s
Empanadas,
Über Güber
Pie at the 2012
another kind
handheld
Woodstock
pie found
of
Farmers
Market and
in Spain
Canton Farmer
and
60
s Market

Perfect pies

Check out some of our recently
featured recipes!

“L

Great pies – September 2013
Liberty notes

TERRY ROSS

Soak beans overnight. The next
morning, drain beans and set aside.
Heat oil in a heavy Dutch oven over
medium-high heat. Add onions and
sauté until translucent, about 10 minutes. Stir in garlic, chiles, cumin, oregano, cloves and cayenne; sauté 2 minutes. Add beans and broth; bring to
a boil. Reduce heat and simmer until
beans are very tender, stirring occasionally, about 2 hours. Note: Can be
refrigerated at this point for 24 hours.
Bring to a simmer before continuing.
Add turkey and 1 cup cheese to chili
and stir until cheese melts. Season to
taste with salt and pepper. Ladle chili
into bowls. Pass remaining cheese,
sour cream, salsa and cilantro to garnish. Makes 8 servings.

Sweet success

is a
‘Ice cream
,’ says
happy food
Stratton.

More online
60-64.coo

s

GEORGIA

Peter
on his father
StratLeopold’s knee.
many
ton later stored
of the
of the fixtures
ice cream
original 1919
it closed in
shop when
to reopen
1969, hoping
day.
the store one

MAGAZINE

STEPHEN MORTON

(2)

Ice cream – August 2013

:
to Savannah
From Greece
ice
A sweet story
homemade

Leopold’s
and
in Savannah
cream is legend Stratton’s father
has been since d the shop in
opene
n where
and uncles
chose a locatio ett and
1919. “They
of Gwinn
d: the corner
ld] (born
ar lines crosse Stratton. Peter [Leopo
two streetc
with his older
,” says
11
streets
when he was
Habersham
to America
tried
in 1890) came 20.
e and Basil,
e,
brother Georg and my uncles, Georg recipe ingredi“My father
cts to fill the
was so
very best produ remembers that this
to find the
VeriBest.
Stratton, who
ice cream
ent list,” says
named their from the ’20s onto them they
well
important
business did
not affect the
The ice cream the Depression did
MAGAZINE
father said
GEORGIA
ward. “My

ICE CREAM

ICE CREAM
LEOPOLD’S
COURTESY

an
beauty and
Old World
did you know
known for
Savannah is poets and writers. But Ice Cream
ld’s
both
Street to Leopoence—a menu
aura that lures
Broughton
a walk down kind of Old World experi from the recipes
r
offers anothe ice cream varieties made and fashioned
rants
ade
of homem
of Greek immig in an ice cream
tions
of the 10
into confec
named one
shop that was
world?
Stratbest in the
of Leopold’s,
The owner
est son of
is the young
ton Leopold, one of the founders
ld,
n is a
Peter Leopo
shop. Stratto
not only
of the ice cream
ahian, and
native Savann ue his father’s tradidoes he contin
-pleasing
cing palate
tion of produ creative abilities
his
as a feaice cream,
silver screen
extend to the cer with more than
ture film produof work, including
es
of All
three decad
like: “The Sum
movie credits n: Impossible III” and
Fears,” “Missio
sits
A young Stratton
“Parker.”

electric
membership cooperatives.

STEPHEN MORTON

org

8/15/13 5:56
PM

S

Scoop”!

IA Magazine
The new “GEORG
Scoop” was
Sundae: The
,
Stratton Leopold
created by
’s Ice Cream
owner of Leopold
to include three
in Savannah,
and standGeorgia staples
and
pecans, peanuts
outs:
Cream in one
Leopold’s Ice
the month of
sundae. For
tasty
’s will feature
August, Leopold a portion of
with
“The Scoop,”
benefitthe proceeds
college
ing Georgia
the
students through
n
Walter Harriso
an
Scholarship,
annual education scholar
ship funded
by Georgia’s

.

VYVYAN LYNN

LEOPOLD’S

Get “The

BY

pie contest

orgiamagazine.

3.indd 60

COURTESY

Leopold’s Ice

vannah ser
Cream in Sa

at www.ge

ks_B_091

ves up smile

org

More online

orgiamagazine.

at www.ge

PM
7/16/13 1:27

16

_0813.indd

16-21_icecream_SW

16

With recipes as varied
as the
planes lined up in
view
establishments, Georgia’soutside the
airport
restaurant chefs share
recipes for
some of their most
popular dishes.
From elegant entrees
and a mouthwatering dessert
to an easy-to-prepare dip and all-weathe
r potato-

★

BY ANDRÉA M.

chefs share recipes

★

This once-exotic
appetizer is
now a ubiquitous
staple
taurant menus. Simple on resto prepare,
Downwind Restaurant
’s version of-

DeKalb Peachtree

October 2013

Web_cooks_1013.indd 39

Downwind’s menu
pays homage to the
owner’s Greek heritage
Mediterranean dishes,
with nightly specials
such as the Hummus
and
dip, above.
24
More online at
18-27_AirFareC_SW_0713.indd

COURTESY DOWNWIND

HANS RUEFFERT

RESTAURANT

.
BY JANE F GARVEY

Airport, Atlanta

2 garlic cloves
1 lemon squeezed
for fresh juice
1 tablespoon tahini
2 (15-ounce) cans
garbanzo beans, drained,
rinsed well
1-1/2 teaspoons cumin,
to taste
1/4 teaspoon ground
cloves
1/2 teaspoon turmeric,
to taste
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons extra-virgin
olive oil
3 tablespoons warm
water

Combine first 3 ingredient
s
in a food processor.
Process until smooth. Add garbanzo
beans.
Season with cumin,
ground cloves,
turmeric, salt and
pepper. Add olive
oil and half of water,
process until
smooth. If needed,
add a little more

www.georgiamagazine

.org

GEORGIA MAGAZINE

24

6/12/13 11:02 PM

Georgia’s fine dining – June 2013

BEVERLY TAYLOR

Chili judge Carol Magill, of Atlanta, evaluates the consistency of one entry in the
2013 Tucker Chili Cook-Off. She says judges
must remain objective, even if a chili style is
not what the judge personally prefers. She
focuses on flavor and balance.

fers “a taste of Greece.”
Along with
spanakopita, Greek
spaghetti or
Pasticio, it is one
of the restaurant’s
signature dishes
paying homage to
the owner’s Greek
heritage.

Downwind Restaura
nt’s
Hummus

Georgia’s
Shining the light on
fine dining chefs

Sanneman
ry in- Chef Doug
out dishes firmly
ine dining and contempora
Southern turns
in Southern traditerpretations of classic
out the best in rooted
a
Inn where
dishes are bringing
tions even as they show
continue at the Woodbridge
s chefs. Some
Even German traditions
Georgia’s adventurou
schnitzel as a sandwich.
singular refinement.
Chef Hans Rueffert offers
the attention they
peanuts work in
haven’t yet gotten
to shining a “boil’”
with
Foster, chef/owner
richly deserve, so here’s
this fine dining establisha hit of drives Scott
Liam’s
Georgia’s exciting
Brined and lifted with
light on a few of
Rhonda of decade-old
established. ment.
and
as an “amuse wife
. Their current menu
chefs, both young
vinegar, they’re served
before in Thomasville
their immediate
Sapelo Ismeant to be nibbled
Many are known in
sweet clams from
rest of the bouche,”
the local features
the
works
they will go far afield
neighborhoods, but
dinner. Sanneman
for his raw land. Although such as the scores of
from their considstate could benefit
supplier/producer circuit
to get products,
on hand.
erable culinary expertise. last year, materials.
that are always kept
north of Ma- cheeses
American
Open on Halloween
Also in Forsyth, just
many come from fine
Macon is all
from
Wayne and While
they source still more
Dovetail in downtown
con, Canadian natives
region, from the
established their producers,
about the immediate
Terri Wetendorf
The other lands.
and Wes Griffith,
find Chef/
fine dining operation,
owners, Chad Evans
In Valdosta, you’ll
of Centerville, stellar
returned
on the square. A
to the chef. A native
Keira Moritz, who
Grits Café, in 1999
and
their restaurant Owner
terrible fire destroyed
cooking in San Francisco
this past Feb- after
Steel Magnolias
in 2012, but it reopened
Atlanta and launched
buildings.
than before.
of the city’s historic
ruary, even lovelier
16 in Lyons, in one
gets a Southern
South of Interstate
Her crispy duck confit
a West Virginia
y produced
John Mark Lane,
from the grits—locall
trade at Ele- touch
it.
Grits—she serves with
native, plies his culinary
Open in 2007, Gayla’s
some chefs
ments Bistro & Grill.
Across North Georgia,
nts with
creates dishes that
the popular eatery
new faces at establishme Hans
usted fried are
names, such as Chef
range from cornmeal-cr
and there’s familiar
Inn in
from the Woodbridge
oysters to lobster ravioli,
surprising se- Rueffert
taking over from
a wine list with some
Jasper. Shortly before
Ruefa native of Germany,
lections.
watchword his father,
works
ill, although he still
Farm-to-table is the
at White Oak fert became restaurant. Rueffert feain the
of the day, and Seasons
used
does this well. avidly
menu than his dad
Pastures near Bluffton
to the tures a lighter
a
Chef Jim Snyder heads
house stalwarts include
Here,
do, but
to choose the to
fields in the morning
steak forestière.
wineritems for a raft of vegetableof North Georgia’s
freshest
Some
dining fahe also has access
focused dishes, but
have established fine
and chicken on ies
Among these is Dahlonega’s
to pasture-raised beef
sometimes other cilities.
and Winery,
a regular basis, and
Wolf Mountain Vineyards
ofproteins as well.
Darrin Stegemann
animal
produced where Chef
as one he did
Besides using locally
wine dinners, such
chefs also con- fers
Justin Keith
raw materials, these
Jessup native Chef
at Graft in Graynatural and arti- with
Springs, where
Chef Ashley Clemence
sider sustainability,
of Food 101 in Sandy
Wolf
menu with
were paired with
son serves an international
sanal products.
of what duck sliders
offerings change
That’s a major part
some Southern touches;
MAGAZINE

COURTESY 57TH FIGHTER

VERNOT

cheddar soup, you
can
firsthand the first-class experience
dining at local
airports.

Toques and turnips

F

©2013 JOHN SLEMP

Georgia’s airport restaurant
Caption

GROUP

The classic

cheeseburgerand-fries plate
is a favorite at
Barnstormer’s
Grill at Peach
State Aerodrome in Williamson.

Air fare – July 2013

MEGAN MCKOY-NOE

MEGAN MCKOY-NOE

1/4 teaspoon cayenne pepper
6 cups turkey or chicken broth
2 pounds cooked white turkey meat, pulled
from bones into bite-size pieces
3 cups (12 ounces) grated Monterey Jack
cheese, divided
Salt, to taste
Pepper, to taste
Sour cream, salsa, chopped fresh cilantro,
for garnish

monthly.

GEORGIA

agazine.org

More online at www.georgiam

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5/15/13 8:06 AM

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40B

9/23/13 3:38 PM


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Georgia Magazine - October 2013

Table of Contents for the Digital Edition of Georgia Magazine - October 2013

Georgia Magazine - October 2013
Contents
Viewpoint
Mailbox
Liberty Notes
Picture This?
Georgia News
Calendar of Events
Currents
Georgia Winners
Autumn happenings in the southeast
More travel: Southeast festivals
Ghostly tours in Savannah
Around Georgia
Georgia Gardens
Georgia Cooks
Second helping: Chili!
Snapshot
More Snapshot photos
Fall tips for lawn care; Plant of the month
September’s online trivia contest
Georgia Grown spotlight
My Georgia
Georgia Magazine - October 2013 - Georgia Magazine - October 2013
Georgia Magazine - October 2013 - Cover2
Georgia Magazine - October 2013 - 3
Georgia Magazine - October 2013 - Contents
Georgia Magazine - October 2013 - Viewpoint
Georgia Magazine - October 2013 - Mailbox
Georgia Magazine - October 2013 - Picture This?
Georgia Magazine - October 2013 - Georgia News
Georgia Magazine - October 2013 - 9
Georgia Magazine - October 2013 - Calendar of Events
Georgia Magazine - October 2013 - 11
Georgia Magazine - October 2013 - 12
Georgia Magazine - October 2013 - 13
Georgia Magazine - October 2013 - Currents
Georgia Magazine - October 2013 - 15
Georgia Magazine - October 2013 - Georgia Winners
Georgia Magazine - October 2013 - 17
Georgia Magazine - October 2013 - 18
Georgia Magazine - October 2013 - 19
Georgia Magazine - October 2013 - 20
Georgia Magazine - October 2013 - 21
Georgia Magazine - October 2013 - 22
Georgia Magazine - October 2013 - 23
Georgia Magazine - October 2013 - Autumn happenings in the southeast
Georgia Magazine - October 2013 - 25
Georgia Magazine - October 2013 - 26
Georgia Magazine - October 2013 - 27
Georgia Magazine - October 2013 - 28
Georgia Magazine - October 2013 - 29
Georgia Magazine - October 2013 - More travel: Southeast festivals
Georgia Magazine - October 2013 - 30A
Georgia Magazine - October 2013 - 30B
Georgia Magazine - October 2013 - 30C
Georgia Magazine - October 2013 - 30D
Georgia Magazine - October 2013 - 31
Georgia Magazine - October 2013 - 32
Georgia Magazine - October 2013 - Ghostly tours in Savannah
Georgia Magazine - October 2013 - 33A
Georgia Magazine - October 2013 - 33B
Georgia Magazine - October 2013 - Around Georgia
Georgia Magazine - October 2013 - 35
Georgia Magazine - October 2013 - Georgia Gardens
Georgia Magazine - October 2013 - 37
Georgia Magazine - October 2013 - Georgia Cooks
Georgia Magazine - October 2013 - 39
Georgia Magazine - October 2013 - Second helping: Chili!
Georgia Magazine - October 2013 - 40A
Georgia Magazine - October 2013 - 40B
Georgia Magazine - October 2013 - 41
Georgia Magazine - October 2013 - Georgia Grown spotlight
Georgia Magazine - October 2013 - 42A
Georgia Magazine - October 2013 - 42B
Georgia Magazine - October 2013 - 42C
Georgia Magazine - October 2013 - 42D
Georgia Magazine - October 2013 - Cover3
Georgia Magazine - October 2013 - Cover4
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