FATHER'S DAY 2013

        WORLD’S GREATEST DAD

By Doc Lawrence

He’s a wizard at the grill, pours appropriate wines with any meal, loves fishing and adores his family and friends. Because he’s so generous, we want to give him something that shows not only appreciation and honors him as a practical and talented man.

Give him a bottle of Patrón Reposado, the world's number

one ultra premium tequila. He’s sure to make some custom Margarita’s and the flavor is a nice option for tequila drinkers looking for more complexity and smoothness in their cocktails.

For more than 40 years, T. Colin Campbell, PhD, has been at the forefront of nutrition research. Like all of us, Dad isn’t getting any younger and if he’s looking for creative ways to work more fruits and vegetables into their menus, The China Study Cookbook (BenBella Books, May 7, 2013) offers hundreds of appetizing simple-to-make recipe options for breakfast, lunch, dinner and dessert.

Grilling and outdoor dining minus those gnats and mosquitoes is possible using the new Stinger Insect Zapper Lantern, a portable, cordless and rechargeable bug zapper. This unit uses both black UV light technology, which has been scientifically proven to eliminate up to 40% more flying insects than white UV light, and an Octenol lure, that work together to dramatically reduce the amount of mosquitoes and flying insects in Dad’s personal spaces. 

A companion device is the Stinger Portable Bug Zapper, a hand-held device that kills insects on contact with 3000 safe volts of zapping power. The racket incorporates a flexible rubber neck for use on walls or other flat surfaces, while the angled head easily reaches into corners. It operates on batteries and eliminates insects without leaving a mess.

Sandeman Port, whether the 10, 20, 30 and 40 years old Tawnies, are great gifts for dad, the consummate gourmet who enjoys an elevated lifestyle. (He’s earned the right!)

Some of our best bonding moments with Dad are over a glass of wine. Estancia Pinot Noir and Chardonnay are produced by a winery committed to renewable energy. They reduced their carbon footprint while not compromising the high-quality vino. Solar technology generates 75% of the winery’s energy, keeping 1,492,335 pounds of greenhouse gases out of the air annually, the equivalent of taking 237 vehicles off the road, planting 27,000 trees or 248 acres of forest, powering 164 homes, and not driving 2.6 million miles.

Gillette’s Fusion ProGlide Styler is a high-tech affordable device that reduces shaving discomfort plus extra grooming features that actually work well. With the first 3-in-1 power groomer, the Fusion ProGlide Styler trims evenly, shaves closely and edges accurately.

Few accessories are more welcome by Dad, a snappy dresser, than a beautiful wrist watch that functions well. Armitron, a trusted brand, has a line of stylish high fashion watches including more rugged models for outdoor wear.

The consummate kitchen wizard, Dad will love the advantages of the Chef’s Choice Electric Food Slicer. The model 615 efficiently slices a variety of foods including meat, vegetables, bread and cheese. The perfect solution for home chefs open to options for preparing meals, entertaining cost effectively, controlling portions and enjoying freshly sliced foods.

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The Spice Lab has gift sets of sea salts that have function and place in Dad’s kitchen. The range of selection is impressive and is one of the best bargains out there. Easy to order online: thespicelab.com. Dry aging beef can be done in Dad’s refrigerator. It’s a simple procedure that takes an ordinary steak to the level of Morton’s or Palm restaurants top selections. Visit the company website for this one: http://golbsalt.com/dry-aged-beef-kit/

We acknowledge aging and many other health complications with more openness and acceptance. Dad may have diminished hearing caused by anything from service in the military to a sports injury. Instead of ignoring it, why not help him regain the comfort of good hearing with one of the hi HealthInnovations premium digital hearing aids, featuring state-of-the-art digital technology equal to or superior compared to many much more expensive devices. Leveraging UnitedHealth Group's scale, hi HealthInnovations obtains high quality hearing aids at a significant volume discount and transfers the cost saving directly to customers. This eliminates many of the markups that are placed on hearing aids by distributors and other intermediaries.
hi HealthInnovations premium digital hearing aids include fully automatic digital algorithms that adapt to Dad’s  environment and a number of other comfort advantages including a noise reduction system. Best news is this can be ordered online, and any needed adjustments are available locally.

Dad can make the perfect pizza using the grill-top pizza kit. The round stone allows him to cook his masterpiece on the grill to create a crispy, bubbly delight. From Mr. BBQ,

It includes 15" grill-top pizza stone, over-sized spatula, and pizza cutter, ideal for gas grills and indoor ovens. Widely available.

A portable camera is one of the handiest devices for Dad, the skilled photographer. There are times when too much bulk won’t work. The Vivitar S1527 is compact, affordable and gets the job done anywhere.

Grooming and hygiene products for Dad have never been better or more available. With so much to select from, check out the line of designer products at the Body Shop, www.thebodyshop.com. The Absinthe brand skin products are high quality, containing Community Fair Trade ingredients.

Dad’s great conversation piece is Dad’s well-stocked bar. Giving him something other than a useless gizmo or a bottle he doesn’t like isn’t much of a choice. Jim Beam’s latest expression, Jacob’s Ghost White Whiskey is one of the better spirits products out this year and Dad’s who enjoy a smooth pour sipped neat will treasure a bottle of this delightful elixir. George Dickel Tennessee Whisky is a mainstay in America with a history of wonderful taste and pure enjoyment.

No gift, regardless of the cost, means as much to a good-hearted father as our being with him. Take time to visit. Treat him to brunch. Propose a toast telling him you love him. The days dwindle down and these moments are precious.

NOTE: Unless otherwise noted, all items are available through Amazon or are easily located through Google.

Enjoy Doc’s Georgia Journey:

http://mycookingmagazine.com/gourmet-highway-a-magnolia-at-andalusia/

MEMORIAL DAY FEAST

RITE OF SPRING –

Celebrating WITH FOOD AND WINE

By Doc Lawrence

Travel Rangers Lazelle Jones (r), Lynne Brandon
and Doc at Laurel and Hardy Museum

STONE MOUNTAIN, GA-It’s good to be back home, again. After a journey through wonderful Deep South destinations in Georgia accompanied by two North Carolinians Carl White and Lynne Brandon along with Lazelle Jones, the gifted journalist who has mastered the art of raising tomatoes at his home in the California desert, the trek was over, leaving precious memories of time

spent at “Andalusia,” Flannery O’Connor’s home, in Milledgeville, the Blue Willow Inn smack dab in the middle of Social Circle and the Blind Willie McTell Blues Festival in Thomson, my home near the great gray granite monolith was a place to reflect and refresh.

Television Producer Carl White at Blue Willow Inn

With the Memorial Day holiday weekend approaching, some recipes created by Georgia’s TV celebrity chef Lara Lyn Carter seemed appropriate. “Something different,” I hinted. “Who says burgers can only be beef?” she replied, offering up three originals, including amazing pork sliders, accompanied by her incredible slaw and delicious potato skewers.

Marinated Slaw

1 cup apple cider vinegar

2 tbsp. Olive Oil

½ cup sugar

½ tsp. salt

½ tsp. dry mustard

½ tsp. celery seeds

1 cabbage shredded

1 cup shredded carrots

Put cabbage and carrots together in a large bowl. Whisk remaining ingredients together and pour over vegetables. Cover, chill, and allow marinating for 2-3 hours.

Pork Sliders with Mustard Sauce

2 pounds ground pork

2 cloves garlic finely minced

1 tbsp. chopped fresh thyme

1 tsp. salt

1/2 tsp. pepper

Mix ingredients by hand until combined. Form in to 16 mini burgers. Grill over medium heat. Cook 5 minutes on each side or until done. Serve sliders with sliced Vidalia onion and mustard sauce (recipe follows) on Kings Hawaiian Rolls.

Mustard Sauce

1 2oz. Jar of dry mustard

1 ½ cups of white sugar

¼ cup light brown sugar

51/2 tbsp. Malt vinegar

24 oz plain prepared yellow mustard

Potato Skewers

2 ½ pounds of Baby Dutch Gold potatoes

½ cup honey

2 tbsp. Dijon mustard

3 tbsp. balsamic vinegar

Boil the potatoes until partially cooked. Thread potatoes onto 8 wooden skewers that have been soaked in water to prevent burning. Mix honey, mustard, and vinegar together to make a glaze. Place potato skewers on grill over medium heat and baste with glaze. Cook 6-8 minutes and flip over. Baste the other side and cook another 6-8 minutes.

Wine Pairing-Doc’s Sangria Salute

After some brainstorming with Chef Lara Lyn, we agreed that this was the perfect weekend to make some Sangria. The wine punch originated in Spain, but here, deep in Dixie, we call it our own after having made it even before the Civil War. Few wines make better Sangria than the rich, delicious Muscadine from Still Pond Vineyards in Arlington, Georgia.

4 bottles Still Pond Plantation Red Muscadine Wine

1/2 cup Tupelo Honey

1 tsp. lime zest

1 bottle club soda

2 cups vodka

Juice of 1 lemon

Blend in punch bowl, add minimum ice and tropical fruit chunks just prior to serving. Note: Muscadine wines are widely available throughout the South and any make a perfect substitute.

DEEP SOUTH GOURMET

GEORGIA’S BEST SHRIMP AND GRITS

By Doc Lawrence

Lara Lyn Carter’s popular television cooking show on Albany Georgia’s WALB-TV, provides viewers with a regular experience of fresh ingredients, skilled preparation and gentle presentation. While others do research, hoping to learn something about the reality of farm to table, Lara Lyn simply does what she’s been doing from the first time she put a skillet on the stove. “Everything I’ve enjoyed cooking has always been available close to my kitchen. This area of Georgia is fertile and produces the finest vegetables you can find anywhere. And have you tried our olive oil yet?”

Here’s Lara Lyn’s original recipe for shrimp and grits. Note that it is an all-Georgia production. I’ve added a wine from Crane Creek Vineyards in North Georgia that pairs beautifully with all the flavors.

 Lara Lyn’s Shrimp and Grits

 With Caramelized Vidalia Onions

1 cup Gayla’s Grits (www.gaylasgrits.com)

4 cups chicken broth

2 tablespoons butter

½ teaspoon pepper

8 ounces of Sweet Grass Dairy Green Hill Cheese

1 large Vidalia onion chopped

2 tablespoons of Georgia Olive Farm Olive Oil

½ teaspoon of salt

1 teaspoon of sugar

1 pound of large wild Georgia shrimp peeled and deveined

2 cloves of garlic minced

1 stick of butter melted

2 tablespoons of chopped fresh rosemary

For the grits-

Bring the chicken broth, butter and pepper to a boil.  Add the grits to the broth mixture and cook covered over low to medium heat for one hour stirring frequently.  Add water ¼ of a cup at a time as needed during the cooking to keep the grits from sticking.  During the last 15 minutes of cooking add the cheese to the grits and stir to allow it to dissolve into the grits.  This part alone is creamy delicious comfort food.

For the Onions-

Place the olive oil in a skillet over low to medium heat and add the Vidalia Onion, salt, and sugar.  Cook for 20 minutes until caramelized.

For the shrimp-

Spread the shrimp on a greased baking sheet.  Melt the butter and mix in the garlic and rosemary.  Pour the butter mixture over the shrimp and roast the shrimp in a 400-degree oven for 8 to 10 minutes.

To serve-

Ladle the grits into 4 large serving bowls and top equal portions of the onions.  Place equal portions of the shrimp around the edges of the bowls.

Wine-

Traminette, a delightful white wine from North Georgia’s heralded Crane Creek Vineyards makes this a meal for spring and summer. Your guests will enjoy this delicious and original experience created by one of the fastest rising culinary stars, Lara Lyn Carter.

NOTE-Enjoy the visit to Montgomery and the home of Zelda Fitzgerald: http://mycookingmagazine.com/gourmet-highway-zelda-angel-from-alabama/

FACE THE MUSIC AND DANCE

HAPPY BIRTHDAY IRVING BERLIN

By Doc Lawrence

During the hallowed baseball ceremony, the seventh-inning stretch, fans at parks all over America serenade our country with “God Bless America,” preceding baseball’s anthem, “Take Me Out To The Ballgame.” The former, now almost on par with The National Anthem, was penned by the incomparable Irving Berlin and today is his birthday.

We should revisit the lives of our great artists on occasions like today. Ameica’s music continues to be a mighty force in the world of popular culture and few have contributed anything approaching the works, (should I say standards?) composed by Berlin.

With a catalogue that boasted over 1000 songs, Irving Berlin epitomized Jerome Kern's famous maxim that "Irving Berlin has no place in American music -- he is American music." When his father died, Berlin, just turned 13, became a singing waiter in a New York City Chinatown Café and soon had his first major international hit — "Alexander's Ragtime Band."

Over the next five decades, Irving Berlin produced an outpouring of ballads, dance numbers, novelty tunes and love songs that defined American popular song for much of the 20^th century. A sampling of just some of the Irving Berlin standards includes "How Deep Is The Ocean," "Blue Skies," "White Christmas," "Always," "Anything You Can Do I Can Do Better," "There's No Business Like Show Business," "Cheek To Cheek," "Puttin' On The Ritz," "A Pretty Girl Is Like a Melody," "Heat Wave," "Oh! How I Hate To Get Up In The Morning," "Easter Parade" and "Let's Face The Music And Dance." In a class by itself is his paean to his beloved country, "God Bless America."

He was equally at home writing for Broadway and Hollywood. He wrote seventeen complete scores for Broadway musicals and revues, and contributed material to six more. Among the shows featuring all-Berlin scores were THE COCOANUTS, AS THOUSANDS CHEER, LOUISIANA PURCHASE, THIS IS THE ARMY, MISS LIBERTY, MR. PRESIDENT, CALL ME MADAM and the phenomenally successful ANNIE GET YOUR GUN.  Recent musicals culled from his screen work include IRVING BERLIN'S WHITE CHRISTMAS (Broadway, across the USA, Canada and Great Britain), and TOP HAT, currently in its 2nd year in London's West End and winner of the 2013 Laurence Olivier Award for Best New Musical.

Among the Hollywood movie musical classics with scores by Irving Berlin are TOP HAT, FOLLOW THE FLEET, ON THE AVENUE, ALEXANDER'S RAGTIME BAND, HOLIDAY INN, BLUE SKIES, EASTER PARADE, WHITE CHRISTMAS and THERE'S NO BUSINESS LIKE SHOW BUSINESS. His songs have provided memorable moments in dozens of other films, from THE JAZZ SINGER (1927) to blockbusters like HOME ALONE (1991) and TITANIC (1997). Among his many awards were a special Tony Award (1963) and the Academy Award for Best Song of the Year for "White Christmas" in 1942.

On September 22, 1989, at the age of 101, Irving Berlin died in his sleep in his town house in New York City.

Happy Birthday, Mr. Berlin. God indeed blessed America when you set foot on the shore in New York City.

Hope you make plans to see “The Great Gatsby” Enjoy this story, a prelude to the highly recommended movie:

 http://mycookingmagazine.com/gourmet-highway-zelda-angel-from-alabama/

VIDALIA'S GOLDEN GLOW

Food Tourism Soars in Georgia

 By Doc Lawrence

VIDALIA, Georgia— The great journalist Lewis Grizzard described the area as Georgia’s big sky country. In Vidalia, visitors behold a glorious horizon, a stunning panorama of natural beauty. A case can be made that all good plants will grow well in the fertile soil in this Deep South nook with the world famous name. Water is abundant and the clean air and moderate climate supports a comfortable lifestyle. But the magnet that attracts visitors is now and forevermore the great sweet Vidalia onion, arguably the world’s most talked about vegetable.

Ingrid Varn, on left, with Lara Lyn Carter

The Vidalia Onion Festival just concluded. Food tourism is a fast growing industry, a fact not lost on Ingrid Varn the high energy Executive Director of the Vidalia Area Convention and Visitors Bureau: “The economic impact each year is about $850,000.  The festival is huge pull for our region.  It is a way for us to showcase our small town.  We are unique because we are a nationally known brand but still a small city of about 12,000 citizens.”

Vidalia onions have high profile fans like acclaimed chefs Emeril Lagasse and Georgia native Paula Deen, but also include fast rising star TV chef Lara Lyn Carter of WALB-TV in Albany, Georgia. “We had an onion-farmer from Uruguay visit last year,” said Ms. Varn, “who read about the museum and stopped by on his annual trip to Miami.  We have also had a group from Kazakhstan on an agricultural tour.  The kids seem to love the interactive onion grader in the children's room.  It allows them to see how the onions are graded by different sizes.” Ms. Carter says she used the legendary onion in countless dishes. “Vidalia’s are as basic to me as salt and pepper.”

The festival anticipates the harvest of Vidalia onions and the introduction to the national marketplace and this year featured the second Vidalia Onion Cook off, a competition among top Georgia chefs for cash prizes, trophies and bragging rights. First place honors were awarded to Chef Daniel Chance, executive chef of Campagnolo Restaurant and Bar in Atlanta for his recipe, “Scallop Stuffed Vidalia with Onion Purée.”

Good soil, pure water, fresh air and friendly people seem to be somehow embedded in the Vidalia onion, Georgia’s official state vegetable. This is a destination for travelers most any time of the year, who, according to Ingrid Varn, “need to come to Vidalia to experience the whole onion.”

NOTE: Wonderful recipes incorporating Georgia’s legendary onion are legion, but nothing beats authenticity. A genuine Georgia Girl, Lara Lyn Carter knows her way around a Southern kitchen. Here’s one of her original recipes:

Lara Lyn Carter’s Vidalia Onion Tart

4 tbsp. butter

1 tsp. sugar

4 cups Vidalia onion sliced

½ cup white wine

¼ cup chopped fresh parsley

2 cups smoked Gruyere

Pre-baked Pie Crust

Melt butter in skillet, add onions with sugar and cook until tender. Remove skillet from heat and add wine, parsley and cheese. Mix all ingredients well and pour into pie crust. Bake at 400 degrees until cheese is melted.

FLAMENCO IN ATLANTA

ZORRO ROCKS THE ALLIANCE

By Doc Lawrence

“You are my life, the fate of destiny,
in the destiny of abandonment.
Still the same as yesterday,
I am just the same.”
                      Bamboleo-The Gipsy Kings

ATLANTA-Music and dance inspire rejuvenation of a sagging spirit. When Gypsies perform Flamenco, there is something that connects with an ancient flame still burning deep inside our mortal souls. Zorro, the outstanding musical at the Alliance Theatre, proved to be the equal of Frida and Diego, the art exhibit extravaganza drawing record crowds next door at the High Museum. Zorro, with it’s entertaining rythyms and harmonies, is another reminder that Atlanta is indeed an international city where risk and adventure in the arts community comes as easy as a Sunday morning..

With music by the legendary Gipsy Kings, and a cast of Flamenco dancers performing at a breathtaking pace, there was no risk of the audience being disinterested. Zorro is “the fox,” a clever masked hero rescuring his family and community after returning from military academy in Madrd to early Spanish colonial California, bringing along a band of Gypsy friends. Through song and dance, we are led to the spectacular finale with the masked hero swooping over the audience to reclaim justice and procalim love. The celebration features Flamenco dancing and songs accompanied by amazing percussion and instruments.

Zorro is billed as the first Flamenco musical. The cultural connections embrace the music, song and dance of Andulsia in southern Spain, paying homage to the Romany people, popularly known as Gypsies. The blend of Romany, Spanish and Arab cultures is there, but the speed of the musical allows no time for analysis: you just give in to the irrestible embrace of sights and sounds.

Fueled by Flamenco and balanced by amazing choreography, the feet pound out the Gypsy beat while the skirts fly around swirling dancers. Zorro incorporates over 50 actors, dancers and musicians building to a full-cast crescendo with “Bamboleo.”

 Zorro celebrates the heroic tradition. The musical brings the magic of Gypsy culture to the Deep South on our most heralded stage. See it to honor love through music and dance. And bring friends and family.

BASEBALL AND THE BRAVES

ATLANTA’S BOYS OF SUMMER

BEGIN WITH A BANG

“Baseball, it is said, is only a game. True. And the Grand Canyon is only a hole in Arizona.”
                                           George Will

By Doc Lawrence

ATLANTA-The day was made for tourism officials. 100,000 in town for basketball’s “Final Four” and the Braves playing the Cubs under a clear blue sky at Turner Field before a sellout crowd. After the game Sting and Dave Mathews were performing live and free in Centennial Olympic Park. Few stayed home on this lovely spring day in Dixie.

Enjoying the game with me were folks from Michigan, Kentucky, Kansas and Florida, here for baseball and basketball. Baseball fans are a gentler lot, minus most of the bluster and bravado and all too often vulgarity of college and NFL football games. I take small children to Braves games and would never think of taking them to any football games other than high school contests. Baseball enriches our higher instincts.

With young families doing the Tomahawk Chop and Chant (a Braves tradition began in the early 1990’s by Dieon Sanders during his tenure as a Braves outfielder), veteran pitcher Tim Hudson was in near perfect form. Braves newcomers the Upton brothers continued to shine and struggling second baseman Dan Uggla showed signs of new life with a towering homer.



THE LEGENDARY CLYDESDALE HORSES GREET BRAVES FANS

I always arrive early on game day because tailgaters-the Braves are as much a part of tailgating in these parts as Saturday college football-and photo ops are priceless. As always, some outdoor tables were beautifully set with wine glasses waiting for pours of quality vino and grills sizzled with chicken, catfish and steak. This crisp and dry day begged for a tasty Bloody Mary.

The Clydesdale horses and wagon from Anheuser Busch were outside the stadium complete with a Dalmatian atop the wagon. What a wonderful greeting as fans entered the game confines.

The chanting and chopping paid off. As Skip Carey, the late voice of the Braves proclaimed: “Braves Win! Braves Win!”

Baseball fits life’s rhythms. There will be victories and losses. Tomorrow is always a clean slate. There are surprises and disappointments. But until that final day in October when the last out is called in the 9th inning, there’s hope.

Hope is a dream, Elvis said, powered by a V-8 engine.

Going to The Masters? Meet me in Aiken, SC:

http://mycookingmagazine.com/gourmet-highway-jazz-southern-hospitality-and-racing-horses/