It’s Nice to See you Birmingham

A few months back we had an amazing weekend getaway in Birmingham, Alabama. Easily lured by some longtime friends to attend a Martin Sexton concert on Saturday evening, we decided to head up on Friday night and make a weekend out of it.

During the day on Friday, I got a notification that one of our friends was attending a show at Iron City in Birmingham, and it was a new band that I’ve recently been turned on to and desperately wanted to see live, Tank and the Bangas. A New Orleans based band, I first heard of them when they came to Montgomery a few years back to play at the Montgomery Museum of Fine Arts. Their music is lively, soulful, playful, fun,  and just makes me want to bounce all over the room smiling. Us getting to see them was fate because we rolled into town right as they came onto the stage. The timing could not have been any more perfect.

After a night of seeing friends and dancing all over Iron City, we retired to an AirBnB that we had rented for the weekend just a few blocks away from Iron City, near Five Points. It was the cutest little bungalow, and it was SUPER convenient for everything. Everywhere we went the entire weekend was only a five dollar Uber ride, and the free parking on-premise was nice as well. It allowed us to have easy access for our daytime adventures further out from downtown.

The next morning, we were up and out early, and we were able to make brunch at The Essential about a mile from our apartment. There was parking along the street, and we were there early enough that we had no wait to be seated. Described as a refined neighborhood cafe, The Essential is located on the historic cobblestone roadway, Morris Avenue. There are two murals close by the cafe, the “Before I Die” chalkboard and the John Lytle Wilson Robot mural just beyond the overpass. As we walked into the restaurant, we were warmly greeted, and I could hear my favorite band of all time playing over the speakers, The Allman Brothers. I knew immediately we had chosen the right place to start our day. My husband started with a latte and a mimosa to drink. I had already had several cups of Mama Mocha’s brew that I always travel with back at the apartment. So I started off with a one of their house Bloody Mary’s. The Bloody Mary, aka the Hair of the Dog, hit the spot! It was spicy and woke my mouth up. I ordered the quiche of the day, which was Gruyere and caramelized onions, and my husband ordered the smoked salmon eggs Benedict. Everything we had was delicious. The service staff was very attentive and we had a lovely breakfast.

After fueling up for the morning, we started our adventure around downtown Birmingham and the Avondale area in search of some of the many murals scattered throughout the city. As you have seen in some of our previous trips, seeking out murals and art in cities we visit is a must on my to-do list. It provides us the opportunity to not only see some great art but also see parts of the cities we may have not visited otherwise. I had researched mural locations online before our trip and knew all of their approximate locations before we set out for the day. I also had discovered a local place called MELT that had a pretty unique, delicious-looking menu. The ambiance of the place was casual and comfortable. It was packed when we arrived, and we bellied up to the bar. We ordered cocktails and a few appetizers to share. To eat we tried out the mac n’ cheese egg roll. Yes that is macaroni and cheese, wrapped, fried inside an egg roll, and served with spicy, sweet and sour dipping sauce. I really was not sure if I would enjoy such a savory dish, but it was incredibly delicious. We also tried the Food Truck Nachos, which were a base of kettle chips, loaded with  BBQ pulled pork, nacho cheese, BBQ sauce, jalapeno ranch, and fried jalapeno crisps. You would not think that we had just had breakfast just a short couple of hours or so before. We devoured both dishes and cocktails quickly! There is a mural directly outside of the restaurant, as well as a waiting area equipped with a corn hole set. Not far from Melt is HOT BOX, another favorite spot of ours for cocktails and delicious food. Located within an Air-stream trailer, it’s a pretty cool scene.

That evening we were able to grab a table at the newly opened Automatic Seafood and Oysters. They had just opened their doors a few weeks prior to our visit. The restaurant is located in what was at one time Automatic Sprinkle Co. in downtown Birmingham. Upon entering the restaurant you are immediately blown away by the breathtaking, stylish interior. Even the bathrooms were unique and interesting. I loved the color scheme, vintage feel, and excellent use of astonishing wallpapers.

Chef Adam Evans, a graduate of Auburn University, and his designer wife, Suzanne Humphries Evans are the visionaries behind this beautiful establishment. With her style and his culinary skills, this place is destined to be a long-standing, hugely successful restaurant in Birmingham. The menu is largely fresh seafood-focused, and they have an excellent beverage selection as well. I tried several of their specialty cocktails, including one of my favorites, frosé. As a group, I think we may have ordered everything on the menu. We shared dishes so that we could experience as much as we could during our visit. The fried whole snapper was amazing. I have only ever had that before in Culebra, Puerto Rico, so being able to have seafood that fresh and delicious in the heart of Birmingham is incredible.

I am ready to start planning our next trip to Birmingham. There are other murals to see and more food to try! I have been so delightfully surprised to see the culinary world in Alabama elevate and progress, most notably in recent years. I am grateful for the risk all of these restaurateurs have made in changing the culinary face of Alabama. I am excited and hopeful for the future food scene of Alabama.

That’s So Fetch mural located at 3027 6th Avenue South.
Know your History mural located in Avondale across from Melt on 4th Ave S.
Miss Fancy mural on the side of a salon located  at 400 41st St S Suite 100.
Tre Lilli Mural located on side of Alabama Ballet 2726 1st Ave S.
Homewood Is Always A Good Idea mural located at 2790 B. M. Montgomery Street.
It’s nice to have you in Birmingham mural located on side of John’s Diner @ 112 Richard Arrington Jr Blvd N.
John Lytle Wilson Robot mural located on Morris Ave just past The Essential.
Before I Die chalk board mural located just past The Essential on Morris Ave.
What’s Up Birmingham? mural by Paul Cordes Wilm just past our AirBnB on 18th St. S.
Tank and the Bangas at Iron City Birmingham.
Very simplistic outdoor area of The Essential on Morris Ave.
Yummy, yummy latte from the Essential. Cocktails not pictured.
Gruyere and caramelized onion quiche at the Essential.
Smoked Salmon Eggs Benedict at the Essential.
The “Waterever is Meant to Be” cocktail from MELT.
“Bitter Peach Symphony” cocktail from MELT.
BBQ Nachos on homemade chips with fried, crispy jalapenos on top. Delicious!
Mac N’ Cheese Egg Roll with sweet n’ sour dipping sauce!
Deep Fried Double Stuffed Oreo’s covered in confectioner sugar.
Delicious frozen drink from Automatic Seafood.
“Spring Time In Mexico” cocktail from Automatic Seafood- Tequila, Vida Mezcal, Herbsaint, cucumber, lime, mint.
Menu from Automatic Seafood 4/20/19
Marinated Spring Vegetables from the starters at Automatic Seafood.
Oysters for dayzzzzz….at Automatic Seafood. The Murder Points were my favorite!
Whole B-Line Snapper Fried. Felt like I was ocean side in Puerto Rico!
Chris Trapper opening for Martin Sexton at Workplay Birmingham.
Martin Sexton at Workplay in Birmingham, Alabama.

 

Bourbon And Beef Benefit

Last Thursday evening Acre restaurant in Auburn, Alabama hosted a “Beef and Bourbon Benefit” to help the victims of the March 3rd EF-4 tornadoes that devastated the Beauregard and Smiths Station communities in Lee County, Alabama. The 170 MPH tornadoes took the lives of 23 people in the community and left many others without their homes and their belongings scattered for miles. With the combined efforts of a spectacular team of chefs and their crews, the Beef and Bourbon Benefit was able to raise $34,000 in one evening! These funds will be handed over to the MEND program at the East Alabama Medical Center. This program was established after the storm devastation to help the victims with the challenges they are going to face as they rebuild their lives. As their website states their mission is, “To ensure that all affected by tragedy and disaster are able to fully recover physically, mentally, emotionally and spiritually”. The Mend program combines the resources of local service organizations, civic groups, national organizations, and churches to not only allow better communication but also a better allocation of efforts to the victims during times of disaster.

The chefs that graciously donated their time and culinary talents to the evening, were the following: David Bancroft  of Acre, Jeffrey Compton of Acre, Caleb Fischer of Bow & Arrow, Leonardo Maurelli of Ariccia Cucina Italiana, Robby Melvin of Southern Living, Robbie Nicolaisen of The Hound, Rob McDaniel of SpringHouse, and last, but certainly not least, winner of Top Chef Kentucky 2019, Kelsey Barnard Clark of KBC in Dothan, Alabama.  Also contributing to the night’s success was the beef that was featured in all the dishes, Brasstown Beef. Their cattle farm is based out of Franklin, North Carolina, and their motto is that “Extraordinary Care= Extraordinary Beef.” Between the extreme care raising this beef, and extreme care shown in cooking it, it was by far some of the best beef I have ever had in my life. I could cut it all with a fork. Also sponsoring the event was Woodford Reserve of Kentucky and Red Clay Brewing of Opelika. Two of the live auction items during the dinner were two rare bottles of the Master’s Collection of Woodford Reserve. Also, two private wine dinners (one to be hosted in Auburn and another in Dothan) with Iron Chef winner, Chef David Bancroft, and Top Chef  Kentucky winner Chef Kelsey Clark of Dothan cooking, and John Mark Davis of International Wines pairing the wines, were auctioned off at much success! Other sponsors for the evenings’ event were the Auburn/Opelika Tourism Bureau, the Hudson Family Foundation, Southern Living, and the CALIFORNIA Wine Company by Phipps Family of Wines.

As the event started, guests were allowed to order cocktails from the bar, or participate in beer and bourbon tastings in the small private room off the right of the entrance of Acre. Being passed around also during this time were the dill pickle biscuits with a Dijon mustard and crispy piece of ham created by Robby Melvin of Southern Living. Also scattered around the dining area were Mason jars of David’s Beef Jerky. The jerky was delicious, tender, and had the perfect amount of kick. David’s cuisine is known for his signature touch of spice. Once we were all seated more starters came out which included Robbie Nicolaisen’s highly elevated black-eye pea hummus. This was no traditional hummus. In addition to the traditional elements of a hummus, black-eyed peas were used, tender beef cheeks were added, Georgia olive oil was used along with a local goat cheese, green tomato chow-chow, and benne served with za’atar spiced fry bread. This dish was so satisfying. I thought this definitely would be a great addition to a tapas style menu, as this hummus would be the perfect accompaniment to a few beers with friends. Jeff Compton prepared a delicately delectable beef heart tartare that consisted of diced raw beef heart, beef fat fried shallots, caper vinaigrette, topped with a duck egg yolk and black truffle aioli, and was served with benne crackers.

Prior to the start of the remaining dinner, which still consisted of six more sides, three more main dishes, and two desserts, Chef David Bancroft introduced all the participants and the sponsors for the evenings’ event. Each chef was welcomed to the dining room with applause and cheer. There were guests in attendance from as far as a Texas and several had made the trip up from Dothan to see their town favorite, Kelsey Clark.

After the introductions and gracious thanks to all the sponsors, a tsunami of food began flooding our table. The entire dinner was served family-style; meaning that all the separate dishes were on their own plates and were passed around the table and shared. The first shared side to come out to the table was a herb roasted wild mushroom dish comprised of the wild mushrooms, brown butter, Manchego cheese, and beef fat bread crumbs, created by Robby Melvin of Southern Living. Next was a flash fried cauliflower dish created by Leo Maurelli of Ariccia Cucina at The Hotel at Auburn University. I had never had a flash fried cauliflower that I could recall. It was slightly crispy, and the feta aioli along with the capers and mixed herbs, made this a cauliflower dish I would want to see on my plate again. Chef Leo also was responsible for the Extruded Creste de Gallo Mac & Cheese, that was full of savory garlic butter and herbed migas. No sooner had I served myself some of the cauliflower when a small cast iron kettle was placed on the table brimming with Rob McDaniel’s braised butter peas with ham hocks, lemon, and chives. They were incredible! I hope to see many of more of these butter peas in my future visits to SpringHouse on Lake Martin. During the summers, their vegetable plates are to die for. Rob has a spectacular way of making scrumptious vegetables. To round out our already abundant spread, a Sea Island Red Pea gratin with smoked beef belly and cornbread crumble was concocted by Robbie Nicolaisen. Finally, the sixth and final side brought to the table were Jeffrey Compton of Acre’s Roasted Fingerling Sweet Potatoes with an amazing house cultured yogurt and carrot top chimichurri sauce. I had never had sweet potatoes served with any type of sauce. The tanginess of the yogurt, along with the chimichurri, made this a sweet potato dish I hope to see on Acre’s menu soon. It would pair perfectly alongside a filet or other cut of beef.

Even though we all knew that there was going to be an onslaught of food coming at us, it was extremely hard to pace ourselves throughout the dinner. All the dishes were beautiful executed, and all the flavors were on point. Even though we all probably could have left the table at this point due to being full, we still had the main dishes and desserts to come. The first main dish brought out was made by Kelsey Clark, a Lavender Rubbed Brasstown Beef Ribeye served with a cornbread panzanella and an arugula gremolata. Next was Rob McDaniel’s Hickory Grilled Brasstown Beef Filet served with a celery salad and a danish blue cheese vinaigrette. Finally, Caleb Fischer’s smoked brisket with a street corn relish and arepas were served.

For dessert, Kelsey Clark made the most beautiful Georgia Olive Oil and Cornmeal Cake with beef tallow buttercream, whipped corn cream, and bourbon macerated strawberries. It was delightful and made me excited for the pending summer strawberries in my future. Caleb Fischer created a Bone Marrow Chocolate Pudding with a marcona-cocoa nib crumb, preserves, and micro sorrell. It was reminiscent of a pot de creme if you have ever had one of those. Very decadent and rich, and beautifully presented.

By the end of the meal, most of our table was no longer sitting. We physically could not sit any longer. I can only recall one other time in my life when I have felt so full, and that was after days of eating and drinking our way across Napa and Sonoma. What an awesome evening enjoyed by many, that will benefit many in the Lee County community.

Bourbon and Beef Benefit 2019- Helping feed the Lee Co. Tornado Victims.
Dill pickle biscuit with crispy ham and Dijon butter. -Robby Melvin
Black-Eyed Pea Hummus with spiced beef cheeks, green tomato chow chow, goat cheese, Georgia Olive oil, benne, served with za’atar spiced fry bread. – Robbie Nicolaisen
Beef Heart Tartare with duck egg yolk, black truffle aoili, beef fat fried shallots, caper vinagarette, served with benne cracker. – Jeff Compton
Flash Fried Cauliflower with feta aoili, capers, & mixed herbs. – Leo Maurelli
Roasted Fingerling Sweet Potatoes with house cultured yogurt, and carrot top chimichurri. – Jeff Compton
Georgia Olive oil and Cornmeal Cake with beef tallow buttercream, whipped corn cream, and bourbon macerated strawberries. -Kelsey Clark
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From (L-R) Rob McDaniel of Springhouse, David Bancroft of Acre, Leo Maurelli of Arricia, John Mark Davis of Internatioal Wines and Craft Beer, Caleb Fischer of Bow and Arrow, Kelsey Clark of KBC in Dothan, Robby Melvin of Southern Living Magazine, Robbie Nicolaisen of The Hound, Steve Whitmire of Brasstown Beef, and Jeffrey Compton of Acre.

Wagner Family Wine Dinner

Last week we were delighted to attend the Wagner Family Wine Dinner hosted by The Depot in Auburn, Alabama, and International Wines and Craft Beer. We arrived early, as we customarily do, and had a few cocktails at the elegant bar in the entrance of the restaurant. I tried one of the current specialty cocktails, the “Gardner’s Spritz”. It was refreshing and slightly-citrus. It would have been a perfect brunch drink or a dock-side libation. John Mark ordered his usual Maker’s on the rocks.

As attendees started piling into the bar area the wait staff started passing around the appetizers. One them was a crostini-like bread with basil, roasted tomato on top, including a sardine. Chef Scott Simpson explained he wanted to showcase the sardine, as they are a sustainable food. I have tried sardines in the past, and personally, have a strong aversion to anything with a strong fish taste or odor. John Mark enjoyed the bite but agreed that the sardine would not have suited me. The other appetizer being passed around was a black-eyed pea falafel with a Romesco-like sauce and crumbled feta on top. It was absolutely divine. I think these would be a great addition to The Depot’s bar bites menu.

We all promptly seated for dinner and Chef Simpson along with John Mark Davis of International Wines spoke about the courses we were about to be served and the wines that they would be paired with. The Wagner Family of Wines belongs to a family in Napa Valley, California, who have farmed the area since the mid-1800s, beginning to grow grape vines in the early 1960s. They were put on the “wine-world” map in the early 1970s with their Caymus Cabernet Sauvignon. The family produces several labels and all of the wines we had this evening were exceptional. The pairing efforts of the chef and sommelier demonstrated beautifully throughout the dinner.

The first courses consisted of a very delicate portion of grouper from the Gulf of Mexico. The grouper was abed a helping of jicama slaw, arugula, and a black-eyed pea puree. Jicama is more commonly known as a Mexican turnip and has a slight sweetness to it. It is often compared to a cross between a potato and a pear if that helps you visualize the texture and taste easier. These flavors were a delightful pairing with the Mer Soleil Reserve Chardonnay.

For the second course, we were served a wonderful salmon dish. I never order salmon because it can be cooked inconsistently from one restaurant to the next, but this salmon was cooked to perfection. The salmon had been prepared by first having been rubbed in herbs, then later by grilling on cedar planks. It was served atop a bed of spring onion and carrot risotto, which was out of this world good! The blueberry beurre rouge sauce was a very interesting combination with the salmon and risotto, but I was delightfully surprised at how well it paired with the dish and wine, and thoroughly enjoyed trying a blueberry type sauce on a salmon dish; very outside of the box. The beurre rouge is the colorful sibling of beurre blanc, which is more commonly seen on menus. A beurre blanc is a classic French sauce, comprised of shallots, butter, reduction of vinegar, and white wine; whereas, the beurre rouge is made of shallots, butter, and reductions of red wine vinegar and red wine. The blueberry was a nice compliment to the dish, but really brought home the wine pairing of the Mer Soleil Reserve Pinot Noir.

For our third course, chef presented us with a coffee-rubbed Beeler Farm pork cheeks, rosemary fingerling potatoes, broccolini, upon a base of a mole negro demi. Beeler Farms is located in Madison County, Iowa, and they have been raising pigs and selling their pork since 1846. I was pleased to see the cut of pork used, the cheeks. I have had them in the past and knew that the cheeks of the pork were one of the most delicate pieces of pork you can get and that this would be a real treat. The mole negro demi-sauce was excellent, adding great richness and flavor to the pork. This also was another dish I would not mind having again. The Red Schooner Voyage 6 was paired with this course. This wine is a Malbec with grapes grown in the Andes Mountains, that are chilled and then shipped to Napa Valley, California for processing and bottling. The robust flavors of this wine paired wonderfully with the complex and deep flavors of the mole negro demi and pork cheeks.

Finally, the dessert course was brought out. I was very intrigued by the description of the dessert on the menu and was most curious about trying the candied prosciutto. The goat cheese tart itself did not have as much flavor or sweetness as I thought it would. The goat cheese itself was pretty savory. There were honey and Marcona almond base on the plate, which I probably should have scraped onto my fork with each bite of the tart to add the sweetness that was needed. The candied prosciutto was amazing! I would love to see this again and again, used in any way possible. Who doesn’t love candied bacon, in one form or another? The Conundrum Sparkling Rose was a perfect ending and pairing for this dinner. This dry, delicate sparkling wine is the perfect compliment to any dessert and any occasion.

I highly recommend checking out The Depot in Auburn, and/or tasting some of the Wagner Family Wines upon your next opportunity!

Front entrance of the building. Mural by R.C. Hagans.
The “Aperol Lavender Spritz”
Extra dirty Tito’s Vodka Martini
Menu for the Wagner Family Wine Dinner
Falafel bites with goat cheese on top
Sardine Crostini’s with basil-roasted tomato and mint
Thyme Roasted Gulf Grouper with Vanilla Jicama Slaw, Arugula, and black-eye pea puree
Cedar Planked Salmon, Spring Onion and Carrot Risotto, Blueberry Beurre Rouge
Coffee Rubbed Beeler Farm Pork Cheeks, Rosemary Fingerling Potatoes, Broccolini,  and         Mole Negro Demi
Goat Cheese and Candied Prosciutto Tart with Toasted Marcona Almonds

Bow & Arrow

We had the exciting experience last night of getting to be some of the first few diners at Auburn’s newest culinary addition, Bow & Arrow.

Upon pulling into the parking lot you could smell the aromatic wonders of the smokers cooking a variety of meats. The design of the restaurant is warm and inviting. The ambiance is that of a hunting lodge, with a woman’s softness added. There are big buck trophy’s adorning the walls, all from local hunters.

When you walk in the front of the restaurant you are greeted by the visual sights of a tortilla machine cranking out freshly made tortillas, and then a feast of meats as far as the eyes can see. The restaurant is counter service in style, and family-style sharing of food is encouraged.

At the beginning of the order line, you will begin by selecting your meats.  There is a butcher that will cut them to order for you. To choose from there were brisket, turkey, pork shoulder,  chicken, ribs, jalapeno cheddar link sausage, and the Bow and Arrow original link, which was my personal favorite. You can order as many things as you want. We were in a group of six people and we chose to order several things and share our trays family style as suggested. We tried an array of the meats, and for the sides, we had the potato salad, mac & cheese, tater tot casserole, creamed corn, camp beans, butter beans, and potlicker greens. I think the only thing we missed was the corn cabbage slaw. Everything was very delicious and flavorful. There was an entire bar of sauces, relishes, and other dressings for the meats that I missed out on. I know several of our friends were raving on the white sauce. There was not anything that we did not enjoy. Standout favorites being the tater tot casserole, and the creamed corn.

We had fun sharing dinner with our group of friends, and the evening temps were mild enough that they were able to open the garage-style doors that line one side of the dining room that led out to a picturesque lit picnic table style seating area.

Listening to David Bancroft share his enthusiasm about the cultivation of this restaurant, and all the care and attention to detail that was paid to every single element, you cannot help share in his excitement. It was a wonderful evening shared with “friends and family” and we cannot be happier for our friends, David & Christin Bancroft and Caleb Fischer on this new venture. I truly felt the presence of Lord throughout the evening, I know they will all be blessed  and will be able to bless many others through your delicious food!

Beautiful iron work done by John Howell.
Hand-crafted bow and arrows. 
The buffet line. All the servers were so friendly and excited to serve.
Big Buck Hunter games will bring out your serious side. 😉
I think he covered all bases with this plate. 
 (L-R) Rob McDaniel of SpringHouse, John Mark Davis of International Wines, and David Bancroft of Acre & Bow and Arrow.
Adorable outdoor seating area that can be opened up to the dining area.

A SpringHouse Birthday

“We literally ordered one of everything on the menu.”

For my birthday this year, we spent the weekend at a little slice of heaven on earth, Lake Martin, Alabama. We arrived late Friday evening and promptly went to dinner at one of our favorite restaurants, SpringHouse. We arrived early in hopes of having time for cocktails and to also catch sunset off the upstairs porch. We arrived just in the nick of time and caught the sun just beginning to set behind the rolling hills and pine trees that color the horizon.

After enjoying our cocktails, we were seated near the chef’s counter in the downstairs dining room. One of our friends attending dinner with us this night was the opening bar manager at SpringHouse, so returning here for him was a very special treat. Before any of us could make an order, he told the waiter that we would just have one of everything on the menu, which is exactly what we proceeded in doing.

Some of the highlights of the starters were the boiled peanuts. You cannot get much more southern than serving boiled peanuts. I love them. They are the perfect southern snack. I enjoy them hot, and I enjoy them cold. I have even had a delicious boiled peanut soup that was simply boiled peanuts pureed into a smooth soup and seasoned to perfection. Another simple delight were the dressed cucumbers. This dish is very reminiscent of a dish my grandmother always has in her refrigerator during the southern summer months, cucumbers dressed in vinegar, salt, pepper, and a little bit of olive oil. When our summer garden produces cucumbers, this is something I love to have on hand to snack on. I like adding a little bit of sugar in some warm vinegar before pouring it over my cucumbers, but they are equally delicious without the added sugars. The final two highlights of the starters we had were the heirloom tomato pie and the grilled chicken sausage served over a delightful warm potato salad. The tomato pie was bright with acidity, and savory full of oozing pimento cheese. I could have eaten the entire pie by myself. The grilled chicken sausage was delightfully smoky, and the bed of potato salad was a southerner’s dream.

Our entrees were equally satisfying. Mr. Jim’s vegetable plate is one of the standout dishes for me. It was one of my favorite things to order at SpringHouse during the summer. I love fresh vegetables, and I love them even more when prepared by Rob McDaniel. The creamed sweet corn is to die for, and really could be your meal or your dessert. The squash gratin on the vegetable plate was also quite yummy. The squash still had a good bit of tooth to it, and you can pretty much put cheese on anything, and I’m going to love it.  For our proteins, we ordered the Tanglewood Farms chicken breast, the Black Angus ribeye, the pompano, and the pork loin. My favorites of this bunch were the ribeye and the pompano. You could not go wrong with any dish, but these two were my standout favorites.

Next time you and a group of friends go to dinner, just order one of everything on the menu and have a family-style dinner. Share laughs, delicious food and wine, and make memories that will last a lifetime!

SpringHouse sunsets cannot be beaten!
June 15, 2018 Menu
Grilled Chicken Sausage on a bed of creamy potato salad.
Dressed cucumbers.
Heirloom tomato pie.
Head-On Gulf Shrimp Cocktail.
Sauteed Squash.

Mr. Jim’s vegetable plate.
Tanglewood Farms Chicken Breast on limas and cornbread with a buttermilk aioli.
Hickory Grilled Pork Loin with balsamic and basil pesto.
Wood Oven Roasted Whole Pompano.
SpringHouse O.G.’s (L-R) Rob McDaniel (chef), John Mark Davis, (opening general manager), Grant Landry (opening bar manager)

Chicken Piccata

Here is my simple recipe for chicken piccata:

  • 1-2 boneless chicken breast (I like to cut mine in half and make thinner slices of chicken, so sometimes one breast is enough to feed two people)
  • Salt and peppers
  • 2-3 Fresh squeezed lemons
  • 1 small jar of capers
  • Stick of butter
  • Olive oil
  • Flour
  • Egg
  • Parmesan (if desired)

Butterfly the chicken breast reducing the thickness of the breast. I also use a meat mallet to pound the breast out even thinner. I like the crispiness that the thinner breast yield, and I find the chicken is easier to eat when thinner.

After cutting up the chicken, and getting it to the desired thickness I want, I season the chicken with salt and pepper on both sides. In a non-stick pan add half a stick of butter and several tablespoons of oil. You want a good enough amount to fry your chicken in. In another bowl mix together flour, salt, and pepper (and you can add Parmesan).

Once your oil/butter mix is hot enough to start frying, dredge the cuts of chicken in the flour and begin frying the chicken until golden brown on both sides. Set cooked pieces of chicken on a plate with a paper towel to remove any excess grease while cooking the remaining chicken. Once all chicken is completely cooked there should be little grease left in pan. I clean this out and start out with a fresh pan for making my sauce. Some people will leave the remaining grease, cleaning out any brown bits, a use this as a base for making the sauce.

With a clean pan, add another half stick of butter, the juice of about 2-3 fresh lemons, and the small jar of capers. Allow this to blend together and simmer for a few minutes. Add your cooked chicken to this sauce and let simmer for a few more minutes. I usually use a small spoon to help pour the sauce over the chicken as it simmers to help spread the flavor.

That’s it. Serve over noodles, mashed potatoes, or my favorite, wild rice. We also typically add a green vegetable such as broccoli or asparagus as a side.

This dish is excellent reheated the next day as well. Absolutely one of our favorites!