FLORIDA’S FATHER

HENRY FLAGLER’S RAILROAD

By Doc Lawrence

Many Americans have never enjoyed the thrill of traveling by rail. In Europe, it is preferred and efficient. 100 years ago this year, Henry Flagler completed his rail line to Key West, literally connecting Florida’s Atlantic coastline with the world. Ponce de Leon led the first European’s to land in Florida, but it was oil tycoon Henry Flagler who was truly the state’s founding father.

Flagler along with John D. Rockefeller was co-founder of Standard Oil. His monumental projects in Florida connected St Augustine to Palm Beach, Miami and Key West, producing an immeasurably beneficial impact on this economic and cultural development of the state. A swamp became an oasis featuring luxury hotels more opulent and better designed than most counterparts Europe. And through Flagler’s efforts, rail transportation opened up Florida tourism and commerce to the rest of the world.

Flagler’s love of luxury accommodations is fascinating. His hotels along the rail line remain international legends, time-honored examples of the lifestyles of the rich and famous. His masterpiece, The Breakers Hotel in Palm Beach, has no equal in the country.

An architectural wonder adorned with priceless objets d’art, The Breakers represents the best in gourmet dining and fine wines, maintaining a global reputation for excellence. My visits there over the years include unforgettable Bordeaux wine dinners, a delightful conversation with rock star Sting, a frequent guest, days and nights covering the gourmet gathering of the Distinguished Restaurants of North America, and more than a few overnight pampered stays. Today, a glimpse of the Breakers from the street conjures up images of Henry Flagler whose descendants still own it. Here is an American treasure, just as important in its way as Flagler’s railroad.

Flagler, with a little help from ships, connected New York City with Havana via Key West. If there were delays, his resort hotels in Ormond Beach, Daytona Beach, St. Augustine, Miami, Palm Beach and Key West made a layover a fairytale experience.

Flagler, according to those who worked with him, was motivated to build his railroad by vision while the luxury resorts were extensions of his lifestyle. More than one colleague recalled that Flagler never asked if his railroad would make a profit, but instead wondered whether it could be built.

The Key West part of the story ended in tragedy. In 1935, before hurricanes had names, a monstrous storm struck Key West northward, destroying lives, property and most of the Flagler rail line in the southernmost extremity. Ernest Hemingway, then a Key West resident, reported much of the tragedy. His words are not for the feint of heart.

Henry Flagler died as a result of a fall in his beautiful home Whitehall in Palm Beach. Today, his mansion is the acclaimed Flagler Museum. Among the last words Flagler spoke were these: “Sometimes, at the close of the day, when I am fortunate enough to be alone, I come here. I look at the water and the trees yonder and the sunset and I wonder if there is anything in the other world so beautiful as this.”

Florida celebrates 500 years and Spain is part of the soiree:

http://mycookingmagazine.com/gourmet-highway-florida-at-500/

A PROPHECY AND A PARADE

MLK DAY IN STONE MOUNTAIN

By Doc Lawrence

“Let Freedom Ring from Stone Mountain of Georgia.”

                         Dr. Martin Luther King, Jr. 1963

The words are from his “I Have a Dream” speech at the Lincoln Memorial, the dramatic moment when Dr. King’s power and eloquence were building to a thundering crescendo. To this day, the world has heard nothing spoken to equal the power and the glory on that day in Washington.



Photo By Steve Thomason



 We had a parade here in Stone Mountain, Georgia on “MLK Day, “ the national holiday honoring Dr. King. Five bands from high schools marched and played traditional parade music. The parade route proceeded along the path where the “March to the Sea” actually began during the Civil War.

The bands were interspersed with city officials joined by U.S. Congressman Hank Johnson. Other officials joined the parade with Nan Nash, a Stone Mountain city council member and community leader. It was a day of smiles, joyful noises and harmony.

Accompanied by my son and two grandsons, we walked along the parade route which went through not only the lovely city’s downtown, but through the historic community of Shermantown, the very unique African-American community within Stone Mountain’s city limits. It is a place with amazing history that deserves more recognition and is just beginning to attract writers, historians and others aware of omissions in our history who will fill the blank spaces.

Friendly greetings dominated. On this day, in this place, there were no strangers. The band members marched in step and their music was stirring. I learned that the mighty hymn of the civil rights movement, “We Shall Overcome,” makes a good march song. The bands play it more than once.

Along the way, I heard a voice call my name. It was a friend, Howard Bigby, a lifelong resident of Shermantown whose roots go back into ancient times. He is a master of the giant granite mountain towering over his home and knows the old Indian trails, the healing powers of the mountain and the cleansing goodness of the water he draws from a 350-foot deep well in his back yard. There’s something mighty tasty in water millions of years old.

The parade symbolized everything Dr. King gave his life for. We walked, marched, sang, photographed each other, shared stories, laughed and took time to absorb the majesty of a day of good will.

It was a preview. A higher life.

Enjoy this broadcast about Dr. Martin Luther King, Jr.

http://www.youtube.com/watch?v=kPSAYldA5qM

 WINE WITH DR. MARTIN LUTHER KING, JR

By Doc Lawrence

ATLANTA-The nation remembers and honors Dr. Martin Luther King, Jr. this month with a national holiday. His words will be repeated on the air, in classrooms and in forums. Peace, justice, understanding and non-violent social change are associated with Dr. King and the Civil Rights movement that he led to the end of his life his life.

King and wine? It happened long ago on a rainy night in Atlanta. My friend and mentor Jim Sanders gave me the story, a typed manuscript he prepared shortly after the historic event. Sanders, who died in 1999, was one of the pioneers of fine wine in the South.

Sanders, a bear of a man, taught thousands in his wine classes, a course equal to anything I experienced in graduate school, and poured wines for tasting, introducing students to the greatest wines on earth. The pours were never stingy.

The meeting with Dr. King was impromptu. It was Dr. King’s anniversary and he was shopping at Sanders fine wine store for a bottle of wine for a special dinner. There were others there that included King’s friend, a Pulitzer Prize winning editor/publisher and his arch enemy, a segregationist governor.

The story is one of the most interesting of my career. It is Jim Sanders’ account of a wine tasting for the ages and to my knowledge, remains the only first-hand account of Dr. King enjoying wine.

Here is my broadcast of the momentous gathering:

http://ifwtwa.com/tag/martin-luther-king-jr
                     -and-
http://www.youtube.com/watch?v=kPSAYldA5qM

Share this freely with those who believe that the world is a better place when we sit down and get to know each other. Wine is a catalyst, a balm in Gilead that worked well long ago in Atlanta.

SEAFOOD TORTAS

MAINE LOBSTER TORTA AND CHARDONNAY

By Doc Lawrence

ATLANTA-It’s a dish with Biblical origins. I acquired several varieties of Inland Market’s Seafood Tortas and the experience became a glimpse into a higher life. The array included Crab and Artichoke, Smoked Salmon, Maine Lobster and Shrimp Provencal and I made the decision to pair them with wines. After all, how can you truly describe a taste experience without appropriate wine poured generously?

A couple of years back I paired wines with lobster rolls produced for markets throughout the country. There was a lesson here and it is in the area of learning something really new. I asked many noted wine journalists and Master Sommeliers beforehand what wines they would choose for lobster served this way? The responses were all over the place: Riesling, Chenin Blanc, Chablis. Sancerre, Sauvignon Blanc and Chardonnay.

Chardonnay was perfect, particularly if it had just a hint of oak.

Accordingly, I paired Inland Market’s Maine Lobster Torta with a North Carolina Chardonnay, McRitchie, a winery in the Yadkin Valley, a 2006 vintage, and as the old bluegrass song goes, the marriage of flavors “set my fields on fire.”

Lobster seems to welcome the buttery-like quality of Chardonnay and this gourmet product retains the characteristics of fresh lobster although it is combined with other food items and seasonings.

Later, the other Tortas were paired with wines and the results are pleasing. The other wines that did not pair well with lobster did fit quite well, one about as good as the other. Inland Market’s Seafood Tortas are perfect for the aperitif experience and I would urge opening at least two different bottles and consider a good sparkling wine like Wolf Mountain from Dahlonega or any Champagne.

But the lobster requires a Chardonnay.

Inland Seafood is a respected name and hallowed brand. Restaurants and grocers know them well. Finding the Seafood Tortas is easy. Chardonnay and all the other wines I mentioned are available in retail stores. However, to enjoy McRitchie, you’ll have to dine with me or go deep into the Yadkin Valley.

More information: www.inlandseafood.com

A KING’S BIRTHDAY

ELVIS REMEMBERED

By Doc Lawrence

The Reverend Howard Finster, the revered folk artist, told me on his porch one day the Elvis was dead, but “his soul isn’t rested.” Elaborating, the country preacher who gained enough fame to do album covers for R.E.M. and appear on The Tonight Show said that Elvis died before he completed God’s mission.



ELVIS BY MARK STUTZMAN

I have one of Finster’s paintings of the King-he did many- called “Winged Elvis.” Dated July 2, 1983, it depicts a young farm boy with a straw hat in coveralls. Inscribed on near the left knee is this: “Elvis at age 3, was an angel to me.” The painting goes with me everywhere. It brings a peace that I am unable to describe. Other acclaimed paintings of Elvis are by Red Grooms, Mark Stutzman and others.

I saw Elvis twice as a young kid growing up in Atlanta. I even met him in a hotel lobby when he was very approachable. He was talking to a beautiful girl but greeted me when I said hello and took a moment to chat. A couple of hours later, when he took the stage of Atlanta’s Fabulous Fox Theater, everything in my life forever changed. For the better.

I was no longer just another Southern kid. I was an amalgamation of accents, rhythms, races, styles, language, woes, victories, love and despair that added up to an identity. The guy on the stage sang, and I sang. He laughed and made me laugh as well. He moved like no man ever did before and he sang songs that made me and those two thousand girls in the theater feel good.

I bought a Martin guitar with cash from my paper route, learned a few chord progressions and begin playing and singing along with records my mother brought home from work that had SUN on the label. Elvis, Johnny Cash, Jerry Lee Lewis, Roy Orbison, and Carl Perkins. Off to college in Florida and discovered that many classmates had the same experience and soon a decent band was formed. We did the fraternity and sorority houses of the Deep South, honk-tonks in places like Thomasville, Albany, Douglas, Gainesville, Port St. Joe, Bainbridge and wherever we could make a buck. Even some officer’s clubs on Military bases.

Long ago, the mother who brought home all those records, called me and said Elvis had died. I turned the radio on and heard “How Great Thou Art,” by Elvis and the Jordanairres, confirming the tragedy. His birthday is one of  bookened of a life that changed me.

There’s still part of Elvis in me, and it’s the good part that laughs, accepts, creates and when riled, can be defiant. I remember him much like a song I heard:

“No one sings a love song like you do,

No body else can make me sing along.

No one else can make me feel

That things are right,

When I know they’re wrong.

No body sings a love song quite like you.”

MY BOURBON JOURNEY

MAKING AN OLD FASHIONED

"Our people live almost exclusively on whiskey" - E H Taylor, Jr.

By Doc Lawrence

LOUSIVILLE. Bourbon is all over the pages of newspapers and magazines, even featured on network television news. For a product that has been quintessentially American since the days of George Washington, in his own right a highly successful whiskey maker, one might think that intrepid investigative reporters had recently discovered this elixir.

 

No amount of sleuthing can uncover anything new except that Bourbon has returned to it’s place of prominence in a way that parallels the return of red wine over white to the casual enthusiast. Dark or brown drinks now threaten clear ones dominated still by vodka.

My Bourbon experiences are up close and personal, garnering wisdom and a better-educated palate by traveling to Kentucky to drop in places like Buffalo Trace, Maker’s Mark, Jim Beam, Woodford Reserve, Wild Turkey, Michter’s and more. After several Kentucky trips, I decided the most memorable moment was a recent afternoon tasting Wild Turkey in its various forms with the legendary Master Distiller Jimmy Russell. In the private bar outside his office in the distillery’s Lawrenceburg headquarters, he poured each of his products sold in the market, told how he made them while I, like an obedient student, dutifully sipped. This, I thought, must have been how the first person who tasted Dom Peringon’s bubbly felt after sampling the monk’s Champagne centuries ago.

The evening before, I had dinner with Kentucky’s heralded bartender, Joy Perrine in the Oak Room, a place frequented by the rich and famous in Louisville’s luxurious Seelbach Hotel,

For the record, the ebullient and eloquent Ms. Perrine, the best known and most acclaimed bartender in Louisville. rejects the  yuppyfied mixologist label.

Joy gave me a signed copy of her book, The Kentucky Bourbon Cocktail Book, co-authored with Susan Reigler, (The University Press of Kentucky, 2009), and ordered everyone an Old Fashioned, arguably America’s first cocktail, and told me how to make a great one.

Here is the one Bourbon cocktail that has been served since time immemorial. It’s an American classic and a splendid drink for the holidays.
Joy Perrine’s Old-Fashioned

Ingredients:

1 orange slice

1 maraschino cherry

1/2-ounce simple syrup

5 dashes of Angostura bitters

2 ounces bourbon

Ice

In a rocks glass, muddle the orange slice and cherry with the Simple Syrup and bitters. Add the bourbon and a few ice cubes and stir well.

 HAPPY NEW YEAR!

Enjoy the story about Koinonia, the birthplace of Habitat for Humanity:

http://bytheseafuture.org/Southwind_12-16-11.html

EGG NOG NATION

 EGG NOG RECIPES FOR THE HOLIDAYS

                   By Doc Lawrence and Lynne Brandon

One priceless holiday tradition is serving homemade egg nog to family and friends. Like Bourbon, one of the primary ingredients, it’s as American as anything that comes to mind. George Washington served it at Mount Vernon, as did Thomas Jefferson to his Monticello guests.

 

Because this is the first year of the Civil War Sesquicentennial, we searched and found the treasured General Robert E. Lee family recipe for the egg nog. Other recipes include one from the founder of the Museum of the American Cocktail, Dale DeGroff, the most respected mixologist in the country today. More than anyone, DeGroff returned the art of the cocktail to the gourmet culture where it originated.

And there’s one from NASCAR legend Junior Johnson featuring one of his own distilled spirits, making the case that egg nog tastes even better when accompanied by a good story.

ROBERT E. LEE'S EGG NOG

From THE ROBERT E. LEE FAMILY COOKING AND HOUSEKEEPING BOOK, published by the University of North Carolina Press in 1996, a highly recommended resource for home entertaining. Minimal editing added refrigeration.

The Recipe (makes 1.5 gallons.)

12 Eggs, Separated

12 Tbs, Sugar

7 Wineglasses of Brandy (approx. 5 ounces = 1 wineglass)

5 Wineglasses of Rum (or Bourbon)

2 -3 Quarts of Milk

1 Quart of Cream

Fresh Nutmeg

Beat egg whites till stiff. Beat yolks with sugar till sugar is dissolved (should not feel grainy when run between your fingers).

Fold egg mixtures together. Pour in the brandy and rum, and stir. Let stand for 30 minutes to an hour. Add 2 quarts of milk and the cream. Taste – if too strong, then add the 3rd quart of milk, otherwise sprinkle with nutmeg, and let stand overnight on cool porch, or in refrigerator.

UNCLE ANGELO'S EGG NOG

From Dale DeGroff (1 batch - 6 people)  

"This was my Grandmother's brother's recipe. He submitted the recipe to the Four Roses whiskey people in some kind of contest and the PR people or who ever handled the advertising in those days sent a release for him to sign for its use on the bottle and in ads. An engineer, Angelo Gencarelli owned a Granite quarry in Rhode Island and figured out a way to build stone jetties into the ocean without renting barges and tugboats. His Italian stone cutters cut the stone in the quarry in such a way that on side the stone was flat and the trucks could drive out on the jetty as it was being built. He built a lot of the jetties along the East Coast especially in New England, but some here on Long Island as well.

Angelo always had two bowls of egg nog at Christmas, one for the kids and one for the grown-ups. Here is the recipe, and incidentally what made the recipe special was its lightness, twice as much milk as cream and the white of the egg whipped stiff and folded in to the mix, so it was almost like clouds on top of the egg nog."

6 eggs (separated)

1 qt. milk

1 pint cream

1 tbsp. ground nutmeg

3/4 cup sugar

6 oz. bourbon

6 oz. your favorite medium bodied rum 

Put the whites aside in the fridge for the time being. Beat egg yolks well until they turn very light in color, adding half a cup of sugar as you beat, when you think you have beat them enough beat them a little more. Add milk, cream and liquor to finished yolks. Stir well and Chill this mixture. Then when you are ready to serve beat egg whites with 1/4 cup the remaining sugar until they peak. Fold whites into mixture. Grate fresh nutmeg over drink.

JUNIOR JOHNSON'S CATDADDY EGG NOG

Whisk together and cook (stirring constantly for about 30 minutes) until mixture reaches 160F:
8 eggs
3 cups 2% milk
1.5 cup fat free evaporated milk
1/2 cup sugar

Strain the cooked mixture into a large bowl, then add:
1 cup Catdaddy Carolina Moonshine
1/2 cup Myer’s Jamaican dark rum
1/2 cup Jim Beam Kentucky Straight Bourbon Whiskey
3 Tablespoons St. Elizabeth Allspice Dram
1 Tablespoon homemade cinnamon syrup
1 teaspoon Domaine de Canton Ginger Liqueur

Cover and let age in the refrigerator for as long as you want.

Serve with a dusting of ground nutmeg.

Warmest Wishes For A Wonderful Holiday Season And A Happy New Year!

Enjoy this story about a farm in rural Georgia, the birthplace of Habitat for Humanity:

http://bytheseafuture.org/Southwind_12-16-11.html