Chase Rivers flair!

ƒlai air

fall 2009 issue

Chase Rivers

www.chaserivers.com

fantastic fall! recipes & crafts for

Halloween and

Thanksgiving

grilling planks

‘oil’ right!

faux artist, real talent

fairy tale proposal

for all your {local} holiday cooking produce needs

Reed’s

Produce & Garden Center

342 4th Ave N • Franklin, TN 37064-2202 • (615) 791-7865

Make your next event a

ﾆ値air! {fall

2009 }

eye-

design floral

flair affair

a division of Chase Rivers flair!

615.791.4212 | www.eyedesignfloral.com

Chat With Chase While preparing this issue of flair!, I realized that this Thanksgiving I have many new reasons to be thankful--all of you! Thanks for all the support and encouragement during this first year. I am counting you among my blessings.

Live your life with flair!

Chase Rivers

Follow us online at chaserivers.com and become a fan of Chase Rivers flair! on Facebook.com

www.chaserivers.com

It is hard to believe how quickly this year has gone by. This is our fourth issue of flair!, thus completing a full year of seasons. We are so pleased at the reception by our readers who continue to be enthused about the magazine and its potential for the future. I am personally appreciative of the flair! crew who has dedicated so much time, energy and talent to the production of each issue.

I hope you, too, have benefited from reading flair! and putting its ideas into practice in your homes. I know I have learned a great deal as founder and publisher, from first conception of the idea through completion of the current issue, now in your hands or on your computer screen. I hope you are also learning how to enhance your homes, health and talents by adding flair! to your lives.

Once you learn to tap into your own creative energy, you will be amazed at what you can do. We welcome your ideas for crafts, recipes, gardening, or other areas of living and would like to feature them in a future issue. E-mail your ideas to info@chaserivers.com to be considered for publication. Not a writer? Don’t worry; our editor can turn non-writers into published authors through the magic of editing.

Flair! continues to gain recognition in the Nashville area. This is due in part to my semi-regular appearances on WSMV-TV’s More at Midday show, where I have demonstrated crafts or recipes along with hostess Holly Thompson. You can view these episodes by visiting the www.wsmv.com website and clicking on the More at Midday link at the top, then scrolling to the appropriate video episode.

Flair! is also on Facebook and notices of TV appearances are posted there. You can become a fan on Facebook and get sneak peeks of upcoming issues, recipes and craft ideas. You can participate in contests or register to win prizes. Just search for Chase Rivers flair! to find us and register as a fan.

With the holiday season upon us, the rest of the year will be busy for everyone and flair! is no exception. Due to popular demand, we plan to produce a special winter issue that should be available shortly after Thanksgiving. So check our website www.chaserivers.com frequently so you won’t miss the chance to give your holiday celebrations extra flair.

from the editor { Hazel King } Chase Rivers

ƒlair!

President & Publisher Chase Rivers Editor & Writer Hazel King Creative Director & Designer Amanda Graves Food Editor & Writer Blake Paris

Can’t Help

FALLing in Love

Writer Rachel Owen Photographers Ann Carroll Chuck Ärlund Crafts Jodi Melind Advertising Manager Chase Rivers Contact Chase Rivers ƒlair!

615-791-4212 info@chaserivers.com www.chaserivers.com

In fact, many readers have commented on the sheer beauty of Flair.

One reader wrote, “It’s so beautiful, I just want to hold it in my hands!” Funny you should bring that up. We are looking into the possibility of preparing a limited print edition of Flair so that you can have all the crafts, recipes, gardening, home beautification, and kitchen articles not only at your fingertips but actually in your hands.

Wouldn’t that be great?

Despite the gloomy economic situation and the unprecedented folding of a number of similar publications, we believe Flair! will continue to thrive and grow. What began as Chase’s bright idea has become a vision shared by all the Flair crew and a large number of our readers. We’ll let you know more about the possibility of print editions as plans develop.

And now…take some time out for yourself. Relax and enjoy all that this issue of Flair has to offer. We think you’ll fall in love with it!

Hazel King, flair! Editor

www.chaserivers.com

Chase Rivers Flair! is an exclusive publication by Chase Rivers. Reproduction by any means in part or whole without written permission is strictly prohibited. Chase Rivers Flair! does not knowingly accept any false or misleading advertising or editorial content, nor does it, or its staff, assume responsibility should such advertising or editorial content appear in any publication. Chase Rivers Flair! makes no warranties or representations and assumes no liability for claims regarding services or products featured.

Copyright 2009, all rights reserved.

Since fall is my favorite season, I’ve been eagerly awaiting this issue of Flair. I love the colors of fall and the cooler temperatures that are so refreshing after summer’s heat and haze.

I love turning on the heat for the first time and wearing sweaters and socks.

I love hot cocoa with marshmallows and hazelnut coffee with cream, no sugar. I love Thanksgiving and pumpkins and sunflowers and chrysanthemums….well, you get the idea. I am in love with fall. Actually, I could marry fall! Did I just say that out loud?!

That being said, I know you will enjoy what you’ll find in this issue. We had a lot of fun putting it together and hope you enjoy the results as much as we enjoyed the process. I don’t mean to sound egotistical or self-congratulatory, but I think Flair just keeps getting better and better. With Chase Rivers’ creative direction and the addition of so many talented people who are constantly coming up with great ideas and great articles, the future looks as bright as the gorgeous photographs in each issue.

flair feedback

Congratulations

Flair! recently conducted a contest to give away a terrarium kit to the person whose name was chosen in a drawing.

The winner was Ann Strader from Daytona Beach, Florida.

Congratulations to Ann and thanks to everyone who entered the contest.

Enter to Win Our current competition is to select the best side dish recipe for Thanksgiving dinner. To enter, send your recipe to info@chaserivers.com. The winner will receive a KitchenAid Artisan 5-Quart Stand Mixer. Visit our website (www.chaserivers.com) or become a fan on Facebook to learn about future contests and your chance to win.

Tell Us What you Think We want to know what you think about flair!

Post a comment on our Facebook page or send us an e-mail at info@chaserivers.com and let us know how we’re doing and what you’d like to see in future issues. Here is what others are saying...

Darla Warner, Sparks NVI think that Flair is the best thing to come along since Martha Stewart.

Rebecca Jordan, Franklin TNI think its fun, unique and creative. I enjoy your updates on Facebook so much.

Kim Sena, Benson nc- The magazine is awesome, it has a lot of useful information. Flair! covers life from A to Z, from cooking to design ideas and more importantly how to be “green” while doing it!

{contents} fall 2009 20 Sheer Jeanius Carrie & Matt Eddmenson, on their quest for the perfect pair of jeans, launch imogene + willie

31 The Proof is in the Pudding These aren’t your grandmother’s bread pudding recipes, but we bet she’ll like them too!

47 Grill Planks Infuse the rustic flavor of hardwood for your most delicious grilling yet

60

Thanksgiving: Season with Love Let old traditions fall to the wayside as you create unforgettable new ones with our Thanksgiving menu

76 Fairy Tale Proposal Amy & Pirotrek’s romantic, international proposal, leads to a wedding that ends in ‘Happily Ever After’

60

Ć’lai air

fall 2009 issue

Chase RiveRs

www.chaserivers.com

TO\bOabWQ TOZZ recipes & crafts for

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On the cover

Chase visited Reed’s Produce Market in Franklin, TN and found a treasure trove of fall goodies for cooking, baking and crafts.

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www.chaserivers.com

cover photo by Ann Carroll

{contents} fall 2009 14

Your New Fall Skin

Salon P’Nash shares their secrets for fresh fall skin

15

Natural Resources

Natural clothing, Synergy Kombucha, holiday camping and earth friendly diapers are featured this issue

24

The Nose Knows

Stop your running nose and other fall allergy symptoms for good

28

20

54

Chef ’s Market

Jim Hagy shares this cafe and takeaway’s recipe for success

38

Turducken

Is it turkey? Is it duck? Is it chicken? This show stopper will wow any crowd

43

It’s ‘Oil’ Right

We share why the right kind of oils can be beneficial to your health and enhance the flavor of your favorite foods

52

Finger Foods

Spook your little goblins this Halloween with this fun and festive recipe

47

76

54

70

ƒlair! {fall

2009 }

Departments

10

5 Chat With Chase 7 Editor’s Letter 11 Ask flair! Anything 15 Natural Resources 20 Fashion 24 Health Watch

28 Business with flair!

31 In the Kitchen 54 Crafts 60 Celebrate 70 Etiquette 76 We Love Weddings 84 Person of Interest

Crafts

Petrifying pumpkins, flickering fall candles and gobble! gobble! gourd turkeys create fun and ambience for your holiday

Mind Your Manners

A lesson in table etiquette for kids, guests and the host

84

Kevin Wood

This faux artist has real talent... and he’s sharing his secrets with us

{ask flair! anything} this issue Wine Trouble & Grillin’ Chicken

Wine Trouble!

Ann S. of Daytona Beach, FL: I have a question. I was wondering how long a bottle of wine unopened in the fridge is good for. My husband put some in there by mistake but I don’t know if it is still good.

It has been in the outside fridge since January.

continued on page 13

www.chaserivers.com

ƒlair!: The first question to ask is: What kind of wine is it? The best temperature to store all wines is about 55° F. Red wines tend to be stored at 60°F on average. White wines tend to be around 45° F. I suspect your fridge is set at about 35°F. Your wine has been in the fridge for at least 5 months. If it were a white wine, I would not expect too much damage, if any at all. We Americans tend to drink white wines as a whole more around the fridge temperature range and don’t get the full enjoyment of the wine at that temperature. If the wine is a red, then most likely the wine has been damaged to some degree because the cold has actually stopped the aging process of the wine and begins to affect the flavor.

Do you need to know what temperature to serve a merlot? Or if white chocolate is actually chocolate?

What’s the best way to sort your recyclables? How can you make cut flowers last longer in a vase? What does “organic” actually mean?

Flair! Magazine wants to help you answer all those questions and more. If you have a question about cooking, food, green lifestyles, weddings, flowers, decorating and all kinds of things with ‘flair!’, our team of experts can help you out. Just post your question here on the flair! website, on our Facebook Page or send an email to us at info@chaserivers.com and our team here at flair! will do our best to answer your questions.

Send us your questions and one of our editors (most likely me--Resident Genius and Know-It-All) will review the question and respond with an answer on our Facebook page. Really good questions, however (those that stump us more than the average question), will be answered in the next issue of flair! If the question is fantastic, that lucky reader will receive a prize from one of our many sponsors. You may ask, “Who decides if a question is fantastic?” The answer: Chase Rivers and Me. So give us your best questions.

We look forward to it!

B. Blake Paris Food Editor and Renaissance man

11

person of interest { Kevin Wood }

The world’s first ‘sweet seedless’ tomato...

...and everything else for the garden you’ve always wanted

1-800-333-5808

www.burpee.com

Grilling Dark Meat Chicken Lauren P. of Sarasota, FL: I enjoy eating grilled chicken; unfortunately, I burn the outside of the bird and the inside is still too pink. I have a gas grill. I am having the most issues with skin on dark meat pieces of chicken.

I’d appreciate any input.

Nothing says “Home Grown!” like sweet juicy tomatoes.

ƒlair!: Dark meat pieces are never easy to grill with skin on. There is just too much fat in the skin and also the dark meat pieces themselves. When you place them on the grill, the fat hits the flame causing the flame to become bigger. This of course burns the chicken.

Bone-in pieces of chicken also take a lot longer to cook than boneless chicken.

Why? The bone, of course!

Boneless breast meat usually cooks in about 20 minutes while bonein meat takes 40-50 minutes. Boneless breast meat should have an internal temperature of 160° F and bone-in at 170° F. So the best method to prevent the “burned outside and pink inside” look for your bone-in chicken is this: Gas Grill 1. Make sure your grill is on medium high.

2. Place the poultry on the grill and sear both sides accordingly.

3. Take the pieces off the main rack and place on the secondary rack above to slow cook to 170°F internal temperature.

Coal Grill or one-rack gas grill 1. Cover half the grill with aluminum foil.

2. Sear both sides on open grill part, then place on foil. Be sure to put some small holes in the foil to allow the fat to run off.

3. Cook to an internal temperature of 170°F. Hope this helps!

Keep those questions coming!

www.burpee.com | 1-800-333-5808

beauty { fall skincare }

Your New Fall Skin Fall is here and just like your wardrobe, it’s time to change out your skin care.

Salon P’Nash Owner Marybeth Lovell

With the cold comes dry, sensitive skin, so include Hydrating AntiAging Serum by Image in your daily regimen. It’s also important to exfoliate weekly with a scrub like Microderma Crystal C System by Agera.

The fall is also a perfect time to start in-salon treatments like Microdermabrasion and Lactic peels. Not only will you feel a difference, you will see one, too. Sun spots, fine lines and pore size will start to diminish. Come see us at Salon P’Nash for more information on skin care and to book a treatment.

Bethany Ethridge Licensed Clinical Aesthetician

Contact Bethany at Salon P’Nash for more information on peels and microdermabrasion. 615-377-6700 91 Seaboard Lane, Suite 104 Brentwood, TN 37027 Or visit www.salonpnash.com for more information.

Lactic Peel- This megalightening treatment blends lactic acid and a cocktail of lightening agents to reduce sun spots, brown spots and redness. It will leave your skin feeling tighter and brighter.

ƒlair! {fall

2009 }

Agera System- Vitamin C crystals in the mask are activated to gently exfoliate and generate AHA stimulation. It instantly leaves skin feeling smoother and more radiant.

14

Hydrating Anti-Aging SerumA pharmaceutical grade of Vitamin C serum that minimizes and soothes damaged skin.

Contains Vitamins A,C and E to nourish and create healthy skin.

At flair! we believe natural living is beneficial for our health and our environment. While we do not endorse any product, we are happy to provide information about the availability of natural or health-conscious brands that are environmentally friendly.

{natural resources}

Synergy Kombucha This handmade Chinese tea is natural and organic and has been fermented for 30 days.

With lots of good bacteria, enzymes, amino acids, and antioxidants this tea supports appetite and weight control, metabolism and digestion.

Synergy Kombucha can be found at most natural food grocers.

Visit www.synergydrinks.com

Kusikuy | Natural Clothing

There are many benefits to camping this holiday. If you’re an allergy sufferer, being out in the country where the air is less polluted will allow your lungs to cleanse themselves from indoor allergens such as dust and molds. Being outside with Mother Nature and your closest family and friends is an excellent way to relax and unwind. Camping promotes family time and most campgrounds encourage familybased activities. Camping is a very economical way to have a fulfilling vacation without bankrupting your wallet. There are many campsites to choose from and some that are free.

Visit www.camping.com to find a campsite near you.

www.chaserivers.com

The growing national interest in “getting back to basics” is expanding from organic food to include organic clothing. Environmental and economic concerns have fostered this interest in natural products that can have the added benefit of improving our health. The effect of food on our bodies is self-evident; clothing also can affect the body’s well-being. Natural fibers may allow the body to shed toxins more easily through perspiration and can be less abrasive to the skin as well as easier and less expensive to maintain.

Founded in Bolivia in 1997, KUSIKUY produces a line of clothing made from organic cotton, alpaca wool and other natural fibers. Founder Tamara Stenn, an US Peace Corps volunteer, developed this cooperative to utilize native technologies and organic products as a part of the fair trade movement. KUSIKUY has grown from a small home based business to become an international internet retailer and wholesaler. In 2004 KUSIKUY expanded its line of hand made natural clothing to include EKO certified organic pima cotton.

Visit www.kusikuy.com for more information and to view their line of clothing.

Holiday Camping!

15

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;S\c ;OYS` 1ObS`W\U j 0`S\be]]R B< !% % $ # %' '%%' j eee [S\c[OYS`QObS`W\U Q][

{natural resources} Organic cotton reusable diapers offer parents the means to care for baby in an earth-friendly and cost-effective way.

Abby is wearing a pink and lavender dots minky diaper cover.

text by Blake Paris

cushy tushy

the online company ClothTushies.com, which specializes in cloth diapers that are environmentally friendly.

Through Dwayne and Meganâ&#x20AC;&#x2122;s research they learned a lot of interesting facts that not only reduce costs for a family, but also help our planet.

So what are some of the advantages of cloth diapers? A disposable diaper contains many chemicals that are by-products of the paper bleaching process. Cloth diapers, diaper covers and organic diapers do not contain these chemicals and are softer on your babyâ&#x20AC;&#x2122;s bottom.

They are ideal recyclables since they are used over and over. Disposables end up in landfills after one use.

www.chaserivers.com

Families are watching every penny in these hard economic times while still trying to make the right decisions for the environment and their families. Two such enterprising parents are Dwayne and Megan Reed who, after both being victims of corporate downsizing, decided to start a green enterprise based upon their newest addition to the family, their little girl Abby.

Dwayne and Megan realized that they had to reduce costs in their household of five and that one way to do that was to use cloth diapers instead of disposables. After researching the benefits and savings related to the use of cloth diapers, the Reeds created

17

natural resources { diapers }

ƒlair! {fall

2009 }

Most disposable diaper packages recommend shaking out used diapers in the toilet before discarding; a lot of mothers never do this. The reason for the recommendation is that there is a potential for fecal matter to seep into the water table from landfills. By using cloth diapers there is no worry of this happening as all fecal waste goes into the sewer system where it is properly treated.

“We love to be involved in something we believe is the best and safest for all those sweet little babies and a financial help to all the mothers and fathers trying to save money. This is also a product that helps our planet by reducing an amazing amount of garbage,”

18

explained Megan as she showed us some of the different types of diapers ClothTushies.com has to offer.

In the long run, parents will spend substantially more on disposable diapers than the cloth alternative.

For example, the cost of one dozen cloth diapers is about $13.50. Let’s say you buy 4 dozen flats and 15 one size covers for a total of $310, which should cover about two and one-half years of diapering your child.

This is comparable to $60 a month for disposables, for a grand total of $1800 for the same time period. Buying cloth diapers results in a savings of $1490. With that amount of savings you can afford to buy cloth diapers made from the finest organic materials.

“It is just amazing to us the amount of waste that is produced by disposable diapers,” said Dwayne.

(below, left to right) ABC wrap diaper in pink, One Size coverall in yellow, One Size Deluxe Snap diaper in orange, Snap Pocket Diaper with Organic Velour in Pink Lemonade and Mini Nappi in pink

“We have both been advocates of cloth diapering and have used them with all our children. We started ClothTushies for all these reasons and more. We would also like to provide cloth diapers to less fortunate families in our area that can’t afford disposables every week.”

If you are interested in purchasing cloth diapers for your baby, please visit ClothTushies.com for the finest selection of cloth diapers on the market. You can keep your bundle of joy comfortable and save a bundle of cash while also helping to save the earth. www.clothtushies.com

only the best for your baby’s bottom

(615)589.3464

Abby is testing her mini nappi made with organic cotton. The print is called Blue Summer.

www.chaserivers.com

19

fashion { jeans }

Carrie & Matt Eddmenson

Sheer jeanius ƒlair! {fall

2009 }

text by Rachel Owen

20

In early June, I encountered Carrie Eddmenson and a small enthusiastic entourage at a local coin laundry.

As I was about to exit, here came the gang with racks of some of the coolest vintage wear I have ever seen. My curiosity got the better of me and I was soon interviewing two lovely women whom I discovered to be Carrie’s mom and sister.

There is a new shop opening down the street, they told me, featuring Carrie and husband Matt’s own jeans label, Imogene (pronounced Eye-mo-jean) + Willie and named after Carrie’s maternal

grandparents. The Eddmensons are experienced denim designers for international brands. Imogene + Willie jeans will be made and customized on site and all of these fabulous vintage pieces will be for sale as well. In preparation for their grand opening, they had come to use the extra dryers to fluff.

Not only did the concept of Imogene + Willie ring as something unique and special to me, the obvious excitement of family and friends eager to share this information was somehow contagious. I decided then that I needed to check out this interesting new spot for Flair! readers.

Imogene + Willie, the store, has now been open for a few months.

As I prepared to visit the store, I soon discovered that Imogene + Willie was not my own little secret at all. Stylists from New York, LA and Nashville are buzzing and blogging about the Eddmensons’ Americana vision already.

Imogene + Willie fronts 12th Avenue South in the now-famed Nashville district and is housed in a still recognizable old service station many years gone. It is the perfect setting for this classic jeans line and American vintage store. An RC Cola sign and old bicycle used as

“when you walk in, you feel like you’ve stepped into another time”

new ‘old’ jeans, vintage wear, worn boots, and jewelry made from found items

www.chaserivers.com

Imogene + Willie is an unseen retail concept. It is a mix of product design, product execution, and product distribution... all in one retro-fitted gas station. It is like an artisan bakery for premium apparel.

21

ƒlair! {fall

2009 }

fashion { jeans }

22

window dressing round out the motif. Their simple and recognizable logo, a big orange plus sign, marks the spot.

When I first arrived, I was greeted by a multi-tasking Matt and Carrie, an attractive young couple who are the best models for their own brand and style, relaxed and organically cool. Inside smelled of denim. My eye was drawn to employees working diligently at a row of sewing machines to the right. To the left is an area framing the retail store in which are displayed shelves of jeans, vintage leather bags, worn boots and all kinds of unique finds I was eager to explore. I was invited to sit and chat with Carrie on a comfy leather couch in the central area; sewing patterns hung in rows above us.

The path to Imogene + Willie’s creation is paved with a rich history.

Carrie is a legacy of her family business, Sights Denim Systems, which has designed, developed and manufactured jeans brands for many designer labels including Ralph Lauren, Paper Denim and Cloth, Rogan, Guess, Calvin Klein, Osh Kosh, Earnest Sewn, GAP and Levi.

Childhood friend turned sweetheart, Matt had also been with Sights for many years and brings to their partnership a fine arts background.

Headquartered in Henderson, KY, Sights Denim expanded internationally in the early 1990s when new trade agreements opened the door to utilizing factories all over the world. Carrie ran operations in Istanbul for four years and Matt spent some time in Bangalore, India. Recently, the family came together to reevaluate the pace and

direction of the business and collectively decided to close Sights’ doors and cease all development and production.

As a result, new opportunities presented themselves to everyone in the family. Said Carrie, “Matt and I have always been very interested in retail, but knew it could be pretty risky right now. Almost everyone thought we were crazy to do it but we tried hard to come up with a business plan that was multipronged where one arm could support the other.”

“We literally picked up [Sights’] design center and brought it here,” said Carrie. In fact, long time colleagues and sewing masters Nestor and Gloria also moved with the design center.

“We’re designing for other labels allowing us to offer their brands in the store, making our own brand in-house and selling it in the store; and the store brings in the public to either buy something off the shelves or take advantage of the fact that something can be custom made for them. Hopefully, it’s a beautiful circle.”

In choosing Nashville to relocate the development center and open the store, Matt and Carrie felt they picked a city to which clients can travel easily and where there is an existing community of stylists that need them. In fact, it was one of my own first thoughts upon seeing the offerings of Imogene + Willie. The country music industry will eat this place up. Yum-yum.

During my visit, Carrie introduced me to Ian, an eager young man with bright eyes, a t-shirt and jeans, and a ‘50s haircut. He could

have been the ghost of the gas station’s earliest employees.

Ian had shown up on their doorstep before the store’s grand opening having heard about the store through a mutual acquaintance, curious and looking for a job. Carrie told me, “We made it clear that we were not in a position to hire, but Ian didn’t take no for an answer.

He’s sometimes here just visiting, you look up and he’s selling somebody something. That’s how we’re building this team and our business--by bringing people on that love it as much as we do. Today he is here filling out an application.”

As Carrie greeted a customer, I asked Ian to show me around the shop and he gladly obliged. I asked him what made him so eager to work for the Eddmensons. “I’ve worked in retail for several years and have a passion for denim and anything Americana,” he said, “so I got excited when I heard about what they were doing here. There aren’t many retail stores in Nashville where when you walk in you feel like you’ve stepped into another time.” Ian’s right. You immediately are privy to the Imogene + Willie vintage vision when you enter the store.

How is a new jeans line made vintage? Imogene + Willie is manufactured with 11 oz. Cone Mill selvedge denim which is the same type of narrowly woven denim used in jeans in the ‘40s and ‘50s made with old style looms no longer commonly used in American mass production. This is how Levis were originally made. The line offers various washes and all construction is done in-house. Women’s jeans

have vintage buttons that are each one of a kind. Men’s jeans use military buttons. All of the jeans are left unhemmed so there is a little in-house customization with each pair.

Other Imogene + Willie creations are more organic. Currently in the store are vintage worn Army khaki t-shirts with muslin Imogene + Willie logos sewn in front. Each visit to the store is bound to offer new surprises with these limited collections.

A slightly thicker selvedge denim is used in Ralph Lauren’s vintage inspired collection called Double RL which currently takes up most of Imogene + Willie’s manufacturing capacity. Imogene + Willie retail is only one of about 15 stores and

boutiques that carry the line.

I asked Carrie how they choose the thrift items that adorn the store, mostly work wear and Americana pieces originally of or reminiscent of the ’40s, ‘50s and ‘60s. “We shop the country. We shop the world. We dig for treasures.” It’s a trade secret where they actually shop for all these treasures. One of the first things I had noticed in the store was worn boots lining the floor. “We can’t keep boots in the store. We have a constant turnover.” Other items include vintage Louis Vuitton bags and Van tennis shoes.

An added bonus in the Imogene + Willie experience is one-of-a-kind jewelry made with found objects by Los Angeles designer Lisa Yesh.

I think new employee Ian said it best, “Imogene + Willie is a uniquely American store. Matt and Carrie approach everything in a creative way and are all about getting back to quality. It’s more than a profit making endeavor to them. It’s their life and they love what they do.”

Give that guy a raise!

If you are in Nashville, stop by and visit Imogene + Willie at 2601 12th Ave S. Although they have not made the foray into e-commerce as yet, Carrie and Matt invite out- oftowners to visit www.imogeneandwillie.com. If you see something that strikes your fancy, just give them a call!

www.chaserivers.com

2601 12th avenue south + nashville tn 37204 + 615.292.5005

23

health watch { allergies }

The Nose Knows

Stop chasing your running nose.

Seasonal allergies and symptoms are very treatable.

text by Rachel Owen

Ć&#x2019;lair! {fall

2009 }

While some areas of the country do typically have higher pollen counts than others in the fall, ragweed is difficult to escape anywhere in the United States.

24

For a large number of Americans, autumn is the season for sneezinâ&#x20AC;&#x2122;.

Late August through October is when many weeds, primarily ragweed, release pollen into the air causing what is commonly referred to as hay fever. Those who suffer experience sneezing, stuffy or runny nose, itchy eyes, nose and

throat and trouble sleeping which can make life a daily struggle.

Hay fever really has nothing to do with hay (hay was blamed years ago as autumn corresponded with the hay harvest) and almost everything to do with ragweed and its relative weeds. Ragweed grows rampantly throughout the United

States and a single plant will produce up to a billion pollen grains which act as particle irritants when we breathe them in.

I spoke with Dr. Bruce L. Wolf, MD of Nashville’s Allergy and Asthma Specialists who shared that most people affected by a high pollen count are not clinically allergic to pollen but are actually experiencing nasal or respiratory irritation.

“Only one of four people is allergic to anything at all,” said Wolf.

“Many experience problems during the fall because the particle load is so heavy in the air during this season that those who are sensitive to irritants think they have allergies.”

Wolf stated that most of us can be helped with symptom-relieving over-the-counter drugs, following

some simple guidelines to cut down on our exposure to irritants and taking care of our bodies, which he described as the “best line of defense.”

While some areas of the country do typically have higher pollen counts than others in the fall, ragweed is difficult to escape anywhere in the United States. Allergists agree that if certain steps are taken to avoid these irritants, you can live anywhere comfortably. The American Academy of Allergy, Asthma & Immunology recommends the following tips for allergy sufferers to help reduce their exposure to ragweed:

from drifting into your home.

• Keep windows closed at

between 10 a.m. – 4 p.m. Get

all

up-to-date

times

season

to

during

ragweed

prevent

pollen

Use air conditioning, which cleans, cools and dries the air. There are window screens available that will better filter pollen and other allergens but they can’t beat shutting your windows.

With closed

windows and hypoallergenic air

conditioners,

estimates

that

there an

are

indoor

environment can cut down pollen count by 90 percent.

Also, keep your car windows closed when traveling.

• Minimize outdoor activity when pollen counts are high.

Peak pollen times are usually pollen

informa-

tion for your area from the

health watch { allergies }

National Allergy Bureau at www.aaaai.org/nab • Change your clothing and take a shower after spending time

outside.

Pollen

can

collect on your hair and skin.

This goes for the dog too!

If you have indoor/outdoor animals, make sure they stay off the furniture and your bed where pollen can collect and bathe them regularly. Using a pet shampoo that minimizes allergens

will

help

reduce

both pollen and pet dander.

•

Don’t

clothing

hang

sheets

outside

to

or dry.

Pollens can collect on them.

• Minimize exposure to other known

allergens

and

irri-

tants during ragweed season.

Symptoms are the result of a cumulative effect of multiple allergens

and

non-allergic

ƒlair! {fall

2009 }

triggers.

26

Dr. Wolf recommends nasal irrigation with a saline solution to his patients to maintain nasal health.

“Your own body is your best line of defense against pollens,” he said. “Your body is an amazing organism that has ability to heal itself. The nose filters and warms the air that enters your body so if it is working properly, you don’t need much else. It is wondrous what the body is able to do with all the pollution and irritants in the air.”

“The implication of nasal irrigation is to get your own body’s defenses in line again. Your nose is lined with tiny hairs called cilia which conduct mucus through the nose. If you have a sick nose, the cilia become twisted.” Wolf explained that the irrigation helps to regulate the mucus escalator or the

body’s system by which particulate matter is removed from the respiratory tract.

Below is the “recipe” for the saline solution that Dr. Wolf recommends to his patients. Please note that this mixture is physiologic or akin to your body’s own chemistry making it safe to use as often as necessary. Mixing in too much salt or leaving out the baking soda can have adverse affects.

1/2 tsp Salt Pinch Baking soda 8 oz Water

Use for nasal irrigation at room temperature. You can simply snort the solution up each nostril or use a Neti pot made specifically for this practice.

If you are suffering every day after practicing avoidance, irrigation and use of over-the-counter medications to relieve symptoms, visit your doctor to rule out sinus infection and perhaps be tested for allergies.

“Stop chasing your running nose,” recommended Wolf. “Seasonal allergies and symptoms are very treatable.”

Live Your Life With

ﾆ値air!

Join the Chase Rivers ﾆ値air! fan page on Facebook.com and receive recipes, enter to win contests, submit your questions and much more!

business with flair! { Chef ’s Market }

Chef’s Market, Cafe and Take Away in Goodlettsville was voted Best of Nashville Weddings on the 2009 A-List. Their food services enjoy a reputation as one of the area’s best in dining and catering. Flair! asked owner Jim Hagy to share the Chef’s Market story with us, and we are happy he did!

by Jim Hagy

Chef’s Market A Diner’s Delight

ƒlair! {fall

2009 }

Whether you dine in or out, you dine well at Chef’s Market, Cafe and Take Away.

28

Sonoma County, California, may seem like an unlikely inspiration for a café in Goodlettsville, Tennessee, but that is exactly where the notion of Chef’s Market, Café & Take Away was conceived. After spending ten days canvassing the wine country and northern California coast line, my wife, Cheryl, and I were inspired to bring a unique type of dining experience to Nashville. We wanted the food to be upscale, chefprepared and affordable yet the service to be casual, quick and unpretentious.

Our vision included comfort foods like our Hot Chicken Salad, chef-crafted salads like our Lime Papaya Quinoa, and our “to die for” Strawberries and Cream Cake. We wanted the atmosphere to be one where you could bring your guests to a rehearsal dinner or meet for lunch with your best friend out on the patio. That was 12 years ago and Chef’s Market is the reality born of that vision. The years since then have

been challenging and rewarding beyond what we could have imagined.

After opening the restaurant, we soon discovered a real need for catering and event planning in Middle Tennessee. Our tablescaping and over-the-top food became our trademarks. As our business grew, we opened a catering kitchen, turned the basement of our home into a warehouse for props, and hired new culinary staff and a creative catering sales staff. Currently we have a staff of over 120 servers, culinarians, bartenders and support staff.

From weddings and fundraisers to music industry parties and business events, from guest counts of thirty to 5,000, we thrive on the new challenges each day brings. For instance, the other day I was on the phone working with one of the country’s leading event planners. Just minutes after hanging up, I met with a young couple to create an innovative reception on

Gourmet food catering for your private jet or your kitchen at home.

“…we love what we do.”

www.chaserivers.com

29

Exquisite catering. Extraordinary design. Inspiring presentation.

Inspired food.

Here, Home, or Anywhere.

Make your next event unmistakably perfect.

(615) 851-CHEF (2433) chefsmarket.com 900 Conference Dr., Goodlettsville, TN

their limited budget; afterwards, piness, regardless of who the I worked with our culinary team customer is. developing new recipes to recAs the son and grandson of reate some classic favorites for restaurateurs, this business is a charity’s retro-inspired fund- “in my blood” as they say.

I raiser. grew up working in my family’s Each customer and event restaurant, beginning at age 11 we serve is a challenge and a as a busboy. My sister and I are pleasure. Because of our loca- third-generation owners of the tion in the Nashville area, how- world-famous Hagy’s Catfish ever, we also have opportunities Hotel (www.catfishhotel.com), to provide service to individuals which has been in our family and groups in the entertainment for over 70 years. This destiindustry.

Perhaps our most nation restaurant is located on exciting event was when Food the cusp of the Tennessee River Network’s program “Behind the and Shiloh National Park and Bash” filmed Chef’s Market and is known for its hushpuppies, crew for three days as we pre- coleslaw, lemon rub pie and, pared for the local of course, crispy movie premiere of golden catfish. In We will strive to “Elizabethtown.” recent years, USA remain a leader in taste and design by careOne of our Today has named fully selecting our food most enduring The Catfish Hoproducts, recipes and memories came tel in the Top Ten design elements with from seeing one of Catfish Restauan eye for flair, detail Nashville’s most rants. and originality. popular young More than male country muanything else, we sic stars leaving a CMT smokin’ want folks to know how much hot after-party that we were ca- we love what we do and how tering; he was holding his mom’s thankful we are to God for the hand and had his arm around opportunity to serve and get to his dad’s shoulder. It is expe- know our amazing customers. riences such as these that lend excitement and rewards beyond Chef’s Market, Café and Take Away is the work itself to make what we located at 900 Conference Drive, Goodlettsdo so satisfying. ville, TN. Visit their café for great food At Chef’s, the sky’s the limit, prepared by professional chefs or contact literally. We provide upscale pri- them for all your catering needs. Visit their vate jet catering for NFL teams, mouth-watering website for more details global musicians on tour, and (www.chefsmarket.com), call them at 615dinner-for-two on a trip to As- 851-2433, or send an email to catering@ pen. A recent airport gig was chefsmarket.com. Their hours of operacatering food for Cold Play’s tion are Monday – Saturday, 10:30 a.m.private jet during their Nashville 9:00 p.m. If you visit them for the first time visit. In all of this, our driving after reading this article, tell them Flair! force is the customer’s hap- sent you!

{in the kitchen}

The proof is in the

photos by Ann Carroll recipes by Chase Rivers

pudding www.chaserivers.com

Feast your eyes on these creative variations of basic bread pudding, and, please, do try this at home.

31

in the kitchen { bread puddings }

Chocolate Bread Pudding

ƒlair! {fall

2009 }

Dark chocolate has far more antioxidants than milk or white chocolate., as dark chocolate has 65 percent or higher cocoa content.

Also, dark chocolate is good for your heart. A small bar of it everyday can help keep your heart and cardiovascular system running well.

Two heart health benefits of dark chocolate are: * Lower Blood Pressure: Studies have shown that consuming a small bar of dark chocolate everyday can reduce blood pressure in individuals with high blood pressure. * Lower Cholesterol: Dark chocolate has also been shown to reduce LDL cholesterol (the bad cholesterol) by up to 10 percent.

32

In difficult economic times, we look for ways to stretch our food budget to get the most from every meal and every dollar. So we turn to the tried and true recipes from the past that fed the hardy pioneers who built our nation. Many of them lived on small family farms where they grew their own vegetables, raised their own livestock, baked their own bread, and made cakes “from scratch.”

Nothing went to waste. Leftover meats and vegetables became soup or stew. Uneaten rice was recycled as rice pudding, a treat for children who seldom had pennies to buy “penny candy.” Stale bread or biscuits were transformed into bread pudding made from milk, sugar, spices, eggs, a dollop of vanilla extract and dressed up with raisins, nuts, or fruit. This sweet, moist dessert was limited only by the supplies at hand and the cook’s imagination.

Imagine this: bread pudding flavored with pumpkin, sweet potato, bananas, pineapple, chocolate, raisins, nuts, figs or berries.

Mmmm…the list could go on and on. For a new twist on an old favorite, Flair’s own Chase Rivers has taken this tried and true recipe to the next level of delicious. Feast your eyes on his creative variations of basic bread pudding, and—please—do try this at home.

6 1/2 oz plain dark chocolate 3 large eggs 14 fl. oz heavy cream 1/2 tsp vanilla extract 1/2 cup chopped walnuts 1 cup pitted cherries sliced in half (or dried cherries) 2 tbsps dark rum 7 slices multigrain brown bread run through a food processor to shred 3 oz softened unsalted butter 3 oz superfine sugar 1 1/2 tbsp cold water 6 oven-safe ramekins

Soak the cherries in dark rum. Toast shredded bread in the oven at 325 degrees for 5-10 minutes. Melt chocolate in double boiler; remove from heat. In a separate bowl whisk the eggs, butter, and vanilla with the superfine sugar for 4-5 minutes.

Stir half the cream gradually into the melted chocolate, then stir in the water.

Stir in the egg mixture, then the remaining cream. Mix cherries and walnuts into the chocolate mixture. Pour chocolate mixture over the top of shredded bread and fold in until combined. Cover and refrigerate for 12 hours so bread can soak up chocolate mixture. Butter 4 to 6 oven-safe ramekins and fill with mixture. Bake at 350° F for 30 – 35 minutes.

Let cool and top with almond whipped cream.

Almond Whipped Cream 1 1/2 cups heavy whipping cream 1 shot almond liqueur or 1 tsp almond extract

Whisk cream until soft peaks form, about a couple of minutes. Whisk in almond liqueur or extract.

www.chaserivers.com

Chocolate is the ultimate comfort food; combined with bread, a necessary staple, it is positively life-enhancing.

33

in the kitchen { bread puddings }

If bananas ripen before they are picked, they lose their taste and texture.

Look for: Bananas which are firm, bright in appearance, and free from bruises or other injury. The state of ripeness is indicated by skin color. Best eating quality has been reached when the solid yellow color is specked with brown. At this stage, the flesh is mellow and the flavor is fully developed. Bananas with green tips or with practically no yellow color have not developed their full flavor potential. Occasionally, the skin may be entirely brown and yet the flesh will still be in prime condition.

Banana Bread Pudding

Banana Rum Sauce

4 to 5 cups day old French bread

2/3 cup unsalted butter,

shredded through food processor

room temperature

(if using fresh bread be sure to toast

1/2 cup packed light brown sugar

in the oven at 325 for 5-10 minutes) 3/4 cup brown sugar

6 large ripe bananas, quartered 1 tsp ground cinnamon

4 cups buttermilk

1/4 tsp ground nutmeg

2 1/2 tbsps pure vanilla extract 1/2 tsp nutmeg

3 tbsps dark rum 2 tbsps banana liqueur

1 tsp cinnamon 2 very ripe bananas, mashed

1/2 tsp pure vanilla extract

1/2 cup pecans toasted in oven (bake at 350ﾂｰF on cookie sheet for

Heat a large saute pan over low heat.

about 10 minutes or until golden brown)

Add the butter, sugar, bananas, cinnamon

6 ramekins

and nutmeg. Moving the skillet back and forth, cook until the butter and sugar

Preheat oven to 350ﾂｰF. Lightly butter 6

become creamy and the bananas begin

oven-safe ramekins. Place shredded bread

to soften, about one minute. Remove the

in a large mixing bowl.

In a medium

ﾆ値air! {fall

2009 }

sized mixing bowl combine the remaining

34

ingredients, mixing well. Add the bread to the mixture; let soak 5 minutes. Pour the

skillet from heat and add rum and liqueur.

Return the pan to the heat. Tilt the pan, avert your face and light the liquid. When

mixture into lightly buttered ramekins and

flames subside add the vanilla, remove

bake at 350ﾂｰF for 45 minutes. Let cool and

from heat and spoon over top of banana

top with banana rum sauce.

bread pudding.

This is not your grandmotherâ&#x20AC;&#x2122;s bread pudding--but she would probably love it.

www.chaserivers.com

35

in the kitchen { bread puddings }

Pumpkin, the perfect fall decoration, has so much more to offer than just sitting around as a jack-o-lantern.

Look for the smaller, medium-sized sugar pumpkins for baking and the largest pumpkins for carving and decorating.

Pumpkin is a versatile and nutritious fruit but In today’s world is used mostly in seasonal dishes and desserts.

Pumpkin Bread Pudding 3 cups shredded stale whole wheat bread (if your bread isn’t quite stale, toast in the oven at 325° for 5-10 minutes) 2 large eggs 1 cup pumpkin puree 1 cup whole milk 1 tbsp brandy 1/4 cup dark brown sugar 1/4 cup toasted pecan halves 1/4 tsp ground ginger

butter ramekins and fill each one. Bake for 40-45 minutes. If a knife inserted into the center comes out clean, it’s done. If bread browns too quickly, cover loosely with aluminum foil. Let cool. Top with caramel sauce.

Caramel Sauce 1 ¼ cup dark brown sugar ½ cup butter ½ cup whipping cream

1/2 tsp ground nutmeg 1/2 tsp ground cinnamon 1/8 tsp ground cloves 1/4 tsp salt 1/4 cup melted unsalted butter

ƒlair! {fall

2009 }

6 oven safe ramekins

36

Preheat the oven to 350°F. Roast pecan halves by baking at 350°F on cookie sheet for about 10 minutes or until golden brown. Whisk the pumpkin puree, sugar, egg, brandy, and unsalted butter in a medium bowl. Add in the milk, spices, and salt and whisk. Put the shredded bread in a large bowl. Pour the wet ingredients over the shredded bread, mix and let sit for half an hour for absorption. Lightly

Heat brown sugar and butter in a saucepan and stir until butter melts. Stir in whipping cream and bring to a boil. Continue stirring for 2-3 minutes or until sauce is smooth and slightly thickened.

Combining the flavors of pumpkin, pecans, and caramel is one of flair!â&#x20AC;&#x2122;s most delicious ideas.

www.chaserivers.com

37

in the kitchen { turducken }

Is it a Turkey? Is it a Duck? Is it a Chicken?

Ć&#x2019;lair! {fall

2009 }

No, itâ&#x20AC;&#x2122;s Turducken!

38

recipe and photos by Blake Paris

Several years ago, while living in England, I decided to host Thanksgiving dinner in my home in South London. Most of my British and European friends had never had a traditional Thanksgiving, so I decided to do it up right and make all the typical dishes associated with a southern Thanksgiving: cornbread dressing, giblets and gravy, sweet potato casserole, ham, pumpkin pie, and mashed potatoes. For the main dish, however, I decided to forego the traditional turkey in favor of something more interesting. So I decided to make Turducken.

Turducken is a chicken stuffed inside a duck which is then stuffed inside a turkey. The term turducken comes from the combination of tur(key), duck, and (chick)en. Each slice contains portions of chicken, duck, and turkey with stuffing in between the layers. Although the history of turducken is incomplete and sometimes contradictory, it is thought to have originated in Louisiana where the stuffings placed inside the birds usually have a Cajun flavor. Whatever its true origins, turducken is fast becoming a popular recipe for Thanksgiving. Turducken is not difficult to make but is a little time-consuming. The end result, however, is a worthy show-stopper.

Turducken Prep Time: 1 hour Cook Time: 4 hours 2 3/4 cups prepared herbed bread stuffing, at room temperature, divided use 2 cups prepared cornbread stuffing, at room temperature, divided use 1/4 cup chopped pecans 1/2 cup whole berry cranberry sauce 1 (10 to 12-pound) turkey, deboned 1 (4 to 5-pound) duck, deboned 1 (3 to 4 pound) chicken, deboned 4 tbsps butter 3 cloves garlic, cut in quarters 6 fresh sage leaves 2 tbsps fresh thyme leaves 1 tbsp browning sauce (such as Gravy Master® or Kitchen Bouquet®) 1 tbsp olive oil Kosher salt and freshly ground black pepper

www.chaserivers.com

Debone the turkey, duck and chicken before assembly. Rinse the turkey and remove the neck and any giblets. Place the turkey, breast side down, on a clean flat surface. Cut through the skin along the length of the spine. Using the tip of a knife and starting from the neck end, gently separate meat from rib cage on one side. Toward neck end, cut through the meat to expose the shoulder blade; cut meat away from and around the bone, severing bone at the joint to remove shoulder blade. Disjoint wing between second and third joints. Leave the wing bones and keep the wing attached to the meat. Continue separating meat from frame, heading toward the thighbone and being careful to keep the “oyster” (pocket of meat on back) attached to

skin, rather than leaving it with the bone. Cut through ball-and-socket joint to release the thighbone from the carcass (bird will be open on one side, exposing bones left to deal with).

Keep the leg attached to the meat.

Repeat boning procedure on the other side of the bird. Carefully remove the carcass and use it to make stock.

Stock is needed for making stuffing and more stock is needed for gravy.

To make stock, put the turkey carcass in a large pot and cover with water.

Bring to a boil, then simmer on low heat overnight.

You should end up with a flat boneless (except for wings and legs) turkey with the skin intact in one large piece.

Put the deboned turkey in a large dish or bowl and cover with plastic wrap to keep it from drying out. Place it in the refrigerator.

Repeat the deboning process on the duckling and the chicken, but debone both stumps of wings and leg drumsticks. Cut through flesh at the thinnest point and trim around these bones with a knife until they can be removed. (Since they have little meat, we usually cut off the entire wings and add them to the stock pot.) Both the chicken and duck will be stuffed inside the turkey and need not be kept “perfectly” intact.

Trim excess skin and fat from the birds. Ducks, in particular, have a lot of excess fatty skin that should be saved to render fat to be used later for making gravy. We usually completely remove the skin from the chicken, but keep some duck skin which adds flavor.

Be sure to cook the same day you assemble to prevent contamination.

Measure out 2 ¼ cups of bread stuffing and set aside. Place remaining 1/2 cup

39

in the kitchen { turducken }

ﾆ値air! {fall

2009 }

of bread stuffing in another bowl and add 1/2 cup of the cornbread stuffing along with the whole berry cranberry sauce and pecans. Toss to combine. Place remaining 1 ﾂｽ cups cornbread stuffing aside. You should have 3 separate stuffings.

In a food processor, combine butter, garlic, sage, and thyme until herbs are finely chopped.

Run your hand under the skin of the turkey to separate and make a pocket, but do not separate skin completely from the meat. Distribute the butter herb mixture evenly under the skin.

Rub the skin of the turkey with the olive oil. Sprinkle generously with kosher salt and freshly ground pepper.

Flip the turkey over so it is open and

40

skin-side down. Sprinkle with salt and pepper.

Preheat oven to 300 F. Spread bread stuffing evenly over turkey cavity. Place duck on top of bread stuffing, skin-side down. Spread cranberry nut stuffing on top of open duck cavity. Top with chicken, skinside down. Spread cornbread stuffing on top of open chicken cavity. Skewer the back of the chicken closed. Bring up the sides of the duck to cover the chicken. Skewer the back of the duck closed. Repeat process with the turkey.

Carefully turn the turducken over, so it is seam-side down and breast-side up.

Remove all skewers except the last one holding the turkey together.

Place turducken in a heavy roaster. Roast

3 to 4 hours, until meat thermometer inserted in the very center of the chicken stuffing reaches 165o F. Baste once per hour with pan juices. If turducken begins to get too brown, cover loosely with heavy-duty aluminum foil that has been coated with vegetable spray.

Let turducken rest 30 minutes before carving. To serve, slice turducken across the breast to show off each layer. Makes 12 to 14 servings

Cornbread Dressing

Cranberry Dressing

Use the cornbread

1 1/2 cups diced celery

2/3 cup chopped sweet onion

dressing for the first layer then the cranberry dressing for the second layer and the cornbread dressing again for the final layer.

1/2 cup chopped sweet onion

2 cups chopped pear

1/4 cup butter

4 cups day old cornbread

6 cups dried cubed bread

broken into small pieces

1 tsp salt

4 cups day old biscuits

1/2 tsp poultry seasoning

broken into small pieces

1/4 tsp black pepper

2 tsp poultry seasoning

3/4 cup dried cranberries

2 tsp fresh finely chopped sage

1/4 cup toasted pine nuts (toast in

1 tsp coarse ground pepper

oven at 350°F until

4 ounces butter

lightly browned) 1 cup chicken broth

4 1/2 cups chicken broth

Saute the onion and pear in the butter until soft. In a large bowl mix sautĂŠed onion and pear with cornbread, biscuits, poultry seasoning, sage, and pepper..

Stir until well blended.

Add chicken

broth to dry ingredients and mix well.

The dressing should have a wet but not soggy consistency.

SautĂŠ the celery and onion lightly in the butter until soft. In a large bowl mix the sautĂŠed celery and onion in with cubed bread. Add the herbs, dried cranberries, pine nuts and seasonings. Mix well.

Add the chicken broth. Add chicken broth to dry ingredients and mix well.

The dressing should have a wet but not soggy consistency.

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fall 2009 issue

Chase RiveRs

41

“Oil”

It’s

Right! text & photos by Chase Rivers

I love creating and sharing recipes and my focus is usually on the dish itself. Equally important, however, is the preparation of the food, a process that often involves the use of cooking or seasoning oils. Oils are a necessity in my kitchen. I use them for frying, sautéing, in salads, etc. There are many different types of oils with many different uses, aromas and flavors.

Most people don’t know that oil with a higher smoke point is better for deep frying, or that the best oils for stir frying are those low in saturated fats. Some people use one type of oil for all cooking needs when using different oils for different dishes might result in better taste or less health risk.

With conflicting research it has become confusing as to which oils are good and which are bad. It basically comes down to moderation. Too much of anything is probably not good for you. If you deep fry every meal, you’re probably not going to run a marathon or pass your yearly physical. If used properly, the right kind of oils can be beneficial to your health and enhance the flavor of your favorite foods.

www.chaserivers.com

43

in the kitchen { oils }

Olive Oil Smoke Point

410ﾂｺF

Olive oil is a fruit juice and taste seems to vary depending on variety. Some olive oils taste fruity, some have a nutty flavor and some varieties have a more peppery taste.

Heat and light will cause olive oil to oxidize leaving a buttery taste so it needs to be stored in an airtight container in a cool place.

Olive oil is good for frying and sautﾃｩing due to its higher smoke point. Heating olive oil does not change the health benefits but it will evaporate the alcohols and esters which contribute to its taste and fragrance.

Health Benefits: Olive oil is rich in monounsaturated fat which can lower your risk of heart disease and is loaded with antioxidants like chlorophyll, carotenoids and vitamin E.

Sunflower Oil

ﾆ値air! {fall

2009 }

Smoke Point 440ﾂｰF

44

Sunflower oil is made from sunflower seeds and contains more Vitamin E than any other vegetable oil. Sunflower oil has a light appearance and neutral flavor which makes it popular for cooking. Sunflower oil can be used in high temperatures, making it perfect for frying.

Three types of sunflower oil are available: NuSun- designed to reduce the amount of saturated fat in sunflower oil. It is the most popular due to its pleasant taste and lack of trans fats. Linoleic - most commonly found, it has a high content of essential fatty acids and vitamin E. High oleic- contains high levels of monounsaturated acids.

Health Benefits: Sunflower oil contains large amounts of vitamin E and high levels of polyunsaturated fats which our bodies need to lower cholesterol levels.

Tips:

Grapeseed Oil Smoke point 400°F

Grapeseed oil is extracted from the seeds of grapes, is light in color and flavor and has a hint of nuttiness. This oil is used for culinary and cosmetic purposes. When purchasing be sure you’re buying food grade and not cosmetic grade. Grapeseed oil has a high concentrated source of omega 6 acid and is cholesterol-free, making this oil heart-friendly. Grapeseed oil is also ideal for salad dressing, frying, cooking and baking. Due to its high smoking point it’s perfect for frying foods. Its clean unobtrusive taste allows the food flavor to stand out. To prevent oxidation, grapeseed oil should be stored in a cool dark place.

An oil at its smoke point is closer to its flash point, the point where it will burst into flame. The smoke point also marks the beginning of both flavor and nutritional degradation.

Store your oils in a dark green glass bottle to filter out ultraviolet light and prevent the formation of trans-fatty acids and free radicals.

Oils to avoid are palm oil, butter and hard margarine.

Educating ourselves about cooking and seasoning oils can make our food preparation tastier, safer, and healthier.

Health Benefits: low in saturated fats and high in gamma linolenic acid.

Peanut Oil Smoke Point 450°F

Peanut oil has a pale gold color and is commonly used for Asian cuisine. Made from pressed, steam-cooked peanuts this oil is great for cooking due to its subtle peanut flavor that doesn’t transfer or absorb flavors. It has a high smoking point which makes it perfect for deep fat frying or sautéing.

Health Benefits: Peanut oil is high in monounsaturated and polyunsaturated fat but research on health risks or benefits has been conflicting.

Walnut Oil Smoke Point 320º F

Health Benefits: Walnut oil is loaded with Vitamins B-1, B-2, and B-3, coupled with Vitamin E and niacin.

www.chaserivers.com

Walnut oil has a delicate nutty flavor and is perfect for baking, cooking and for use on salads. It is an excellent source of omega 3 fatty acids. It is not recommended for high temperatures due to the fact that it will lose its delicate flavor when overheated.

As an alternative for olive oil, walnut oil can be used as dipping oil for breads or splashed on a pasta dish for a finishing touch.

Walnut oil has a limited shelf life of around 6-12 months and should be refrigerated to prevent oxidation.

45

Art Never Tasted So Good.

On a farm located just south of Lebanon, Tennessee, art takes on many forms. At A Touch of Paris Woodcraft and Glasswork Creations, we specialize in grill planks, custom bowls, boxes, and crafts from native trees found right on the farm. With each item as unique as the artist, you’re guaranteed a quality piece of Tennessee art.... with a little flair!

bowls • grill planks • boxes • stained glass art and more

615 830 1950 | w w w.touchofparis.etsy.com

{grilling planks}

Now Youâ&#x20AC;&#x2122;re Cooking

text by Blake Paris | photos by Chase Rivers

www.chaserivers.com

Grilling planks are an exciting way to bring new flavors to your favorite food items. By utilizing a variety of different wood types you can introduce light smoked flavor to fish, meats, poultry and even vegetables. All it takes is a grilling plank commonly available from most grocery stores, a grill (gas or coal), and a great flair! recipe to take your normal grilling occasion to a Flair-tastic experience!

How do grilling planks work? Grilling planks are pieces of hardwood cut in a way to allow them to be soaked in a marinade/water prior to being placed on a grill. By placing your food on the plank and then the plank on the grill, heat from the grill causes the plank to warm and slowly burn. This transfers a light smoked flavor to the food and some of the marinade flavor as well.

47

Each wood type also provides special smoke notes to the food. Some wood types provide better flavor to specific meats, poultry and fish.

Cedar, the most universal of all the plank types, provides a bold spicy flavor to mainly fish, pork, and beef.

Maple yields a very mild and slightly sweet smoke to your foods. It is good for vegetables and even desserts.

Oak is great for delivering marinades with light smoke. It really adds to the taste of beef.

Hickory is probably the most common wood used in all types of smoking. It provides a peppery sweetness and very bold taste. Great with poultry and pork.

After you select the type of wood you want to use, the next important step is what you wish to soak it in. Water is of course the easiest and most universal choice. You can also use a very nice red or white wine depending on the recipe. Whatever you choose, however, make sure when soaking the boards that they are soaked for a minimum of one hour and no more than 24 hours.

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Cooking with Grilling Planks Reminder: Soak your boards at least 1 hour before grilling!

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The next step is to heat your grill to 350ﾂｰ F (medium heat). Place soaked plank on grill rack, close cover, heat 5 minutes, then flip plank. Brush a light cooking oil onto the plank, add food and return plank to grill. No flipping or turning of food is required.

Smoke/Grill as per the recipe and enjoy! Always use a meat thermometer to make sure the product is done.

If the planks are not overly charred, they may be scrubbed with hot water and re-used up to 2 times.

Be sure to keep a good watch on your grill, because sometimes the planks can catch fire. If this happens, use a spray bottle filled with water to mist the plank and put the flame out. Never leave a plank unattended and be sure to remove the plank or planks from the grill when done.

Planks are also great to use for serving and give a unique look and feel to presentation of the food. It also helps keep the food warm as the planks retain heat quite well during eating.

Grilling planks can be found at your local grocery store but flair!--in cooperation with Touch of Paris Woodcraft and Glassworks--provides some pretty awesome grilling planks as well.

Please visit www.touchofparis.etsy.com to get your grilling planks today.

Smoked Portabella Caps with Blue Cheese and Bacon

Smoked Brie and Skillet Corn Maple plank soaked with white wine

Smoked Portabella Caps with Blue Cheese and Bacon Cedar plank soaked with red wine

1 7-oz. block of Brie cheese 1/4 cup corn

Smoked Steak Fajitas Cedar plank soaked with red wine 1 pound beef sirloin in strips 1 onion, sliced

6 portabella mushroom caps

1 green bell pepper, sliced

1/4 cup black beans

(stems and gills removed)

1/4 cup diced onions

1/2 cup blue cheese crumbles

3/4 cup sliced mushrooms

1/2 tsp salt

6 pieces cooked bacon, crumbled

2 tbsp fajita seasoning

1/2 tsp pepper

1/2 cup diced onions

2 tbsp olive oil

2 tbsp olive oil

Olive oil and brush

Salt and pepper to taste

Place the cleaned mushroom caps on the planks and brush outsides with oil. Fill with uncooked onions, cooked bacon crumbles, and cover with blue cheese. Heat grill to 375°F. Place plank on the grill and cook for 15-20 minutes or until the cheese is nicely melted and the mushrooms are tender.

Season meat with the fajita seasoning and place aside. Coat vegetables with oil and place to the side as well. Place the plank on the grill and pre-heat for 15 minutes. Make sure the grill is at 375°F. Place vegetables on one side of the plank and the meat on the other. Cook

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Mix vegetable and spices in a pan with olive oil and sauté for 10 minutes. Heat grill to 350°F. Place Brie on plank and smother with sautéed vegetables. Place on grill and cook until cheese is warm and begins to melt. Serve immediately with bread.

1 red bell pepper, sliced

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person of interest { Kevin Wood }

Smoked Peppered Garlic Pork Tenderloin

for 25-30 minutes until meat is cooked and the vegetables tender. Rotate meat with tongs while cooking.

be cooked for 50-70 minutes until pork reaches an internal 160°F. Remove and let stand 10 minutes before slicing.

Smoked Peppered Garlic Pork Tenderloin

Smoked Chipotle Salmon

4 tbsp dark brown sugar 2 tbsp unsalted butter, melted Large filet of salmon, skinless, about 2-2 1/2 lbs

Cedar plank soaked with white wine

Cedar plank soaked with red wine 4-5 tbsp soft light butter 2-pound tenderloin

(Land o’ Lakes makes

3 tbsp minced garlic

a great product)

1/2 tsp salt

1 tsp sweet Hungarian

2 tbsp black coarse ground pepper

paprika, or for a

3 tbsp butter

smokier variety, sweet Spanish

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smoked paprika

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Melt butter in a cup and coat tenderloin.

Sprinkle garlic, salt, and pepper over entire surface of the tenderloin. Place on the plank and then put on the grill. The grill should be at 375°F and meat should

1 sweet onion, sliced thin

1 tsp medium chipotle chili 2 tbsp ground cumin 1 tbsp garlic powder 1 tsp onion powder 1/2 tsp sea salt

Prepare medium hot fire for indirect cooking. Soak cedar plank for at least 1 hour before grilling. Combine all ingredients except salmon and onion into a paste. Put salmon on cedar plank and slather on paste. Cover lightly with onion slices. Cook until flaky or fish is at 135°F internal temperature.

Professor Paris’s Mini-Tarts of Delicious Rapture and Bliss Maple plank soaked with water 6 mini-tarts or pie shells 1 cup blueberries 1 cup strawberries 1 cup raspberries 1/2 cup sugar 1/4 cup flour 1/2 tsp cinnamon 3 tbsp butter

Mix flour and sugar in a bowl. Add all the fruit together in a separate bowl and toss gently. Fill each mini-pie shell with fruit mixture. On each minipie add a pat of butter and sprinkle cinnamon over the top. Place the pies on the plank and place on the grill.

Make sure grill is at 400°F and cook for 30 minutes until crust is golden brown.

Professor Paris’s Mini-Tarts of Delicious Rapture and Bliss

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celebrate { halloween }

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Finger Foods

photos & recipe by Chase Rivers

Kids love gory stuff at Halloween. Prepare this tasty finger food as a fun treat for your little boys and ghouls to enjoy. Brace yourself for unearthly shrieks of laughter.

What You’ll Need Russet or Baking potatoes 1 sweet onion 1 egg, beaten Olive oil Garlic powder Salt Finely grated Parmesan Cheese Paring knife Food brush Ketchup (blood)

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Cut potatoes in half lengthwise and then cut into finger-shaped sizes. Be sure to cut around the peels and discard.

Use a paring knife to round one tip of each potato “finger.” Place all potato sticks in a bowl, season well with salt and garlic powder and mix to coat thoroughly. Line potato sticks on a baking sheet lightly greased with olive oil. Cut onion in half and remove section to cut into fingernail shapes to go at tips of potato sticks. With a small food brush, dab each onion finger nail on flat side with egg white and place on tip of each potato stick. Cut lines on top of potato sticks to mimic wrinkles (lines will be more visible after baking). Bake at 375°F for 30-35 minutes or until lightly browned. Remove and brush lightly with olive oil and sprinkle with parmesan cheese. Serve with a side of ketchup for dipping.

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{crafts with flair}

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Petrifying Pumpkins crafts by Jodi Melind & Chase Rivers

Nothing says “It’s Fall!” quite like a pumpkin.

We use them to decorate our homes and yards for the season. We make Halloween jack-o-lanterns to delight small trick-or-treaters and we make pumpkin pies as the perfect ending to our Thanksgiving dinner. Pumpkins are nutritious and tasty. They are also a natural canvas for the artist in all of us.

Now flair! takes pumpkin art a step further with etching tools, paint, and images. You need a few basic tools and supplies to get started. Use the many stencils available commercially or put your imagination to work to create unique designs for your own spooktacular pumpkin art gallery.

Tools and Supplies Wood Gouge Linoleum Cutter Paint Pen or Grease Pencil Black Flat Spray Paint Painters Tape Newspaper Pumpkin

Cut a hole in top of pumpkin and clean out the inside. Clean outside of pumpkin with wet cloth and let dry. Tape stalk of pumpkin. Place pumpkin on newspaper, spray paint black and let dry. Using a stencil or freehand, draw your pattern on pumpkin.

Using a linoleum cutter carve out your pattern deep enough for candlelight to come through. Use wood gouge for large areas. For easy etching carve out the natural ridges in pumpkin.

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crafts { thanksgiving }

Festive

candle

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Holders

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Light your Thanksgiving table with unique and naturally beautiful candle holders made from a small squash or pumpkin.

Add a little flair! to your table this Thanksgiving with these easy-to-make candle holders.

Just cut a circle the size of your candle and scoop out the insides deep enough for the candle to be flush with the top of the squash or pumpkin. Place candles, light and enjoy.

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crafts { thanksgiving }

gobble, gobble!

gourd

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turkeys

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Group together for a display or place individually around the table for guests to enjoy.

What youâ&#x20AC;&#x2122;ll need Gourds (we purchased ours at Reedâ&#x20AC;&#x2122;s Produce in Franklin TN) Craft Feathers (your choice of color); three per turkey depending on size Hot glue gun Whole cloves Sharp Knife Cut the bottom side of each gourd evenly so it will stand up straight. Take each craft feather and cut to accurate size to be in proportion with height of turkey. Place 3 feathers together, fan out and glue at tips to hold all three together and let dry.

Place glued group of feathers and add more glue at base and press into lower back side of turkey gourd.

Let dry. To hide hot glued area, cut the tip off a craft feather and glue over top. Snip ends off cloves so they will lie flat on gourd. Hot glue each clove and place on each side of top of gourd to mimic eyes.

Group gourd turkeys together for a table display or set them individually at place settings for guests to enjoy.

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celebrate { thanksgiving }

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Thanksgiving Day: parades, football, family, friends, food. Those tantalizing aromas from the kitchen culminate in a table spread with plenty followed by sighs of contentment. Whether we serve turkey, beef or any variety of ethnic traditional foods, Thanksgiving reminds us that we are blessed.

thanksgiving photos by Chuck Ă&#x201E;rlund recipes by Chase Rivers

Season With Love

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Thanksgiving is all about tradition. Family traditions evolve from the blending of customs husbands and wives learned from their parents to form new traditions for their own family. While customs vary from family to family, country to country, or state to state, the core of the Thanksgiving tradition is the focus on family, friends, and food. It is a joyous holiday with less frenzied preparation than Christmas and a more relaxed pace to enjoy the companionship of loved ones. It is a time to celebrate all of lifeâ&#x20AC;&#x2122;s blessings and enjoy a delicious meal prepared with care and seasoned with love.

In the Flair! tradition, Chase Rivers has come up with new recipes to add a little spice to your Thanksgiving menu. Yes, Virginia, there is turkey, but with a twist. There are side dishes, salads, and condiments to add flavor and flair! that will please your taste buds and perhaps start a new tradition of breaking with tradition when it comes to the Thanksgiving meal.

Happy Thanksgiving from the flair! crew.

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celebrate { thanksgiving }

Turkey Marsala on Potato Cakes 1 package (20 ounces) turkey breast tenderloins 1/4 cup Progresso plain bread crumbs in shallow bowl 1/4 tsp salt 1/4 tsp pepper 1/2 tsp garlic powder 1 cup milk in shallow bowl 1 tbsp olive oil 1/2 cup baby portabella mushrooms, sliced 1 tbsp butter 1/2 cup chicken broth 1/2 cup sweet marsala wine (Pellegrino Marsala Superiore)

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1 tsp lemon juice

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Cut tenderloins in half and flatten to ¾ inch thickness. In a shallow bowl, mix bread crumbs, salt, pepper and garlic powder. Dip turkey tenderloins in milk and then in bread crumb mixture. Shake off any excess. In a large nonstick skillet, cook turkey in olive oil over medium heat for 7-8 minutes on each side or until no longer pink. Remove and keep warm.

In the same skillet, saute portabella mushrooms in butter for 4 minutes or until tender. Stir in the chicken broth and marsala wine. Cook over medium heat for 12-15 minutes or until liquid is reduced by half. Stir in lemon juice.

Add salt and pepper to taste. Serve over turkey and potato cakes. Makes 4 servings.

For a thicker sauce mix 1 Tbsp of cornstarch with 1/2 cup of chicken broth and mix in while simmering.

Potato Cakes 2 cups new potatoes, cooked, peeled, mashed 1 egg 1 tbsp flour 2 tbsps whole milk 1/4 cup vegetable oil

Mix mashed potatoes, egg, flour, and milk thoroughly. Shape into flat cakes, about 1/2 inch thick. Heat oil in skillet.

Add potato cakes to hot skillet. Cook until golden brown and thoroughly heated. Serve with turkey marsala.

Makes 4 servings.

Whatever your menu on Thanksgiving day, remember to give attention to the table setting and arrangement of dishes for maximum appeal and ease in serving your guests.

Turkey Marsala on Potato Cakes

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celebrate { thanksgiving }

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Stuffed Acorn Squash This dish combines a pleasing blend of ingredients that will provide variety and flavor to the menu.

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Stuffed Acorn Squash 1 1/2 lb. whole wheat bread, cut into 3/4 inch cubes 6 acorn squash 3 tbsps unsalted butter 1 pound ground pork 1 sweet onion, chopped 3 tsps minced garlic 1 cup chopped pear 1 cup dried cranberries 3/4 tsp nutmeg 3 tbsps fresh oregano, chopped 3 tbsps fresh sage, chopped 2 1/2 cups chicken stock 1 tbsp extra-virgin olive oil Salt and pepper Molasses for drizzling

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Preheat oven to 350°F. Spread bread cubes onto baking sheet. Bake, stirring occasionally, until bread is dry and crispy (about 25-30 minutes). Cool completely and then transfer to a large bowl and set aside.

Cut the stem off each squash. Using a spoon, scoop out seeds and pulp. Cut a thin slice off the bottom of each squash to create a level surface. Season squash with salt and pepper. Place in a 9 x 13 inch baking dish.

In a large pan over medium heat, cook ground pork until browned. Add butter, onions and pear and sauté until soft.

Add minced garlic, salt and pepper (to taste) and continue to cook about a minute. Stir in nutmeg, oregano and sage.

Transfer pork mixture to the bowl with bread. Add cranberries and stir to combine. Stir in 2 cups chicken stock.

Spoon stuffing mixture into squash cavities and mound a small amount on top. Pour remaining ½ cup stock into the baking dish.

Bake at 375 degrees until squash is tender when pierced with a fork and the stuffing is browned (approximately 1 to 1¼ hours). If stuffing begins to brown too quickly, cover loosely with aluminum foil. Remove from oven, drizzle with molasses and serve. Serves 6.

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celebrate { thanksgiving }

Beef Tenderloin with Mushroom Stuffing 1 1/2 pounds beef tenderloin Mushroom stuffing (recipe below) Salt and freshly ground black pepper

Preheat oven to 350°F. Butterfly the beef tenderloin by cutting lengthwise down the center to within ½-inch of other side.

Flatten with a meat mallet and sprinkle with salt and pepper to taste. Set aside and prepare mushroom stuffing. Spoon stuffing mixture down the center of butterflied and flattened tenderloin.

Bring the 2 sides of tenderloin up to meet around the filling. Use butcher string and tie around the roll at 1-inch intervals. Place roll in roasting pan and bake for 45 minutes for medium-rare or until internal temperature reaches 140°F. Let stand for 5 minutes before slicing.

Spoon Cream Sauce (recipe below) over tenderloin before serving.

In a medium skillet, heat butter over medium high heat; add onion and poultry seasoning and cook 10 minutes, stirring occasionally. Add mushrooms and cook 10 minutes or until vegetables are tender and lightly browned, stirring occasionally. Add onion and mushrooms to bowl with bacon; add bread, parsley, salt, and black pepper and mix well. Gradually mix in chicken broth until cubes are moistened.

Place any leftover stuffing in a casserole dish with foil and bake in preheated 325-degree oven 20 minutes. Remove foil and bake 20 to 25 minutes longer or until heated through and lightly browned on top.

Cream Sauce 1/2 cup minced shallots 1/2 cup rice vinegar 1 1/2 tsps dried tarragon 1/4 tsp dried thyme 1/2 cup dry white wine 1/2 cup chicken broth

Mushroom Stuffing 1 pound whole-grain bread 4 slices bacon

1 1/2 cups heavy whipping cream 1/2 cup packed minced fresh Italian parsley

4 tbsps salted butter 1 medium onion, chopped 1 tsp poultry seasoning 2 packages (8 ounces each) sliced baby portabella mushrooms 1/2 cup fresh parsley leaves, chopped 1/4 tsp salt 1/4 tsp black pepper 1 3/4 cups (or more, as needed)

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chicken broth

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Preheat oven to 325°F. Cut bread into ¾-inch pieces and place on large cookie sheet. Toast bread in oven 25 to 30 minutes or until golden and dry, stirring bread halfway through toasting.

Cool bread. Cook bacon until browned.

Crumble and transfer to a large bowl.

In a large skillet over high heat, combine the shallot, vinegar, tarragon, and thyme, and cook until the vinegar evaporates, 3 to 4 minutes, stirring often. Add the wine and broth and boil until reduced to about ½ cup, approximately 3 to 4 minutes. Add cream and boil until the surface is covered with large, shiny bubbles and the sauce is reduced to about 1½ cups, about 5 to 7 minutes. Remove from heat, adjust the seasonings, and set aside.

Spoon over beef tenderloin and sweet potato risotto.

Beef Tenderloin with Mushroom Stuffing and Sweet Potato Risotto

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celebrate { thanksgiving }

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(clockwise from above) Plum Sauce, Festive Salad with Balsamic Dressing, Rosemary Rolls, Sweet Potato Risotto

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Sweet Potato Risotto

Festive Salad

2 medium sweet potatoes

1 head red leaf lettuce

1/4 cup olive oil, divided

1 yellow tomato, seeded and chopped

4 cups hot chicken stock

1 pear cored, seeded and chopped

(1/2 cup reserved) 1/2 cup finely chopped vidalia onion (or other sweet onion)

1/2 cup dried cranberries 1/2 cup chopped walnuts 3/4 cup crumbled goat cheese

1 tbsp minced garlic 1 1/2 cups arborio rice (12-ounce package) 3/4 cup white wine

Place red leaf lettuce in large bowl and sprinkle remaining ingredients on top.

Serve with balsamic dressing.

1 tbsp fresh rosemary 1 1/2 tsps thyme leaves

Balsamic Dressing

3 tbsps butter

5 minutes, adding flour as necessary until dough is smooth and elastic. Place dough in a lightly oiled bowl, cover with a towel and set in a warm place until doubled, about an hour. Preheat oven to 425°F and lightly dust a baking sheet with cornmeal. Punch down dough and divide into 8 pieces. Form pieces into balls and place on prepared sheet.

Cover and let rise another 30 minutes.

Brush rolls with a mixture of 1 egg yolk and 1 teaspoon water and bake 15 to 20 minutes or until golden brown. Makes 8 rolls. Serve with herbed butter.

Herbed Butter

2 tbsps grated Parmesan cheese

2 tbsp balsamic vinegar

1 tsp salt

1 tbsp red wine vinegar

3/4 tsp black pepper

1 tbsp Dijon mustard

1 stick softened salted butter

1 tsp light brown sugar

4 ounces softened cream cheese

1/2 tsp salt

1 tsp minced garlic

1/4 tsp black pepper, ground

1 tsp fresh chopped basil

1/4 cup extra-virgin olive oil

1 tsp chopped rosemary

Mix all ingredients except olive oil together. Add olive oil to mixture and mix well with whisk.

Mix all ingredients together and roll into a log shape using Saran wrap.

Plum sauce

Rosemary Rolls 2 1/2 cups chopped plums 1 package dry active yeast

1/3 cup sugar

1 1/2 cups warm water

2 tbsps water

1/4 cup honey 2 tsps olive oil 1 tsp salt 1 sprig fresh rosemary, chopped 1 1/2 cups whole wheat flour 2-3 cups unbleached white flower

In a medium bowl, combine yeast, honey and water. Cover and set aside in a warm place for 10 minutes or until foamy. Add oil, salt, rosemary and whole wheat flour and mix well. Stir in white flour ½ cup at a time until a stiff dough has formed. Turn out onto a floured surface and knead for about

Combine all ingredients in a saucepan.

Cover; bring to a simmer over mediumlow heat. Reduce heat to low; cook for 15 minutes or until plums are tender. Cool and serve as a condiment as replacement for cranberry sauce.

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Preheat oven to 350°F. Peel sweet potatoes and cut in half. Cut halves into 1inch pieces. Toss with 1 tablespoon olive oil and roast until soft, about 30 minutes.

Puree in a food processor with ½ cup chicken stock. Reserve stock. In a large saucepan, heat remaining 3 tablespoons oil and sauté onion over medium high heat. Cook about 3 minutes until softened but not browned. Add garlic, rosemary, thyme and arborio rice and cook 2-3 minutes, stirring frequently. Stir in wine. Cook, stirring until completely absorbed.

Gradually add hot stock, ½ cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, butter, Parmesan cheese and mix.

Season to taste with salt and pepper.

Scoop with a ladle and serve with stuffed beef tenderloin and cream sauce.

Serves 4-6.

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etiquette { table manners } text by Julia O. Rzonca

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A lesson in table etiquette, for kids, guests and the host.

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Wandering among china, crystal, silver, gift items, decorative statues, paintings, Christmas trees, nativity sets, and a warehouse with what appeared to be acres of shelves of inventory was an exciting way to begin a morning in Greensboro, North Carolina.

Along with about 30 other participants, I was at Replacements, LTD to attend a workshop on table etiquette.

Jill Slatter, workshop leader, came to NC from Essex, Great Britain, in 1981. Jill has worked with Replacements, Ltd. for 13 years and is presently the showroom supervisor. She stated that she knew nothing about china prior to her present job.

Over the years Jill has conducted afternoon tea seminars, silver clinics and table etiquette workshops in North Carolina and surrounding states, Delaware, Kentucky, and on the local public TV station. She prefers having the workshops in-house where she has access to all the tableware imaginable.

Girl Scouts, home

Minding Your Manners

schoolers, high school and college students and teachers, garden clubs, executives, business representatives, and Replacements LTD employees all have been in her classes.

Jill is hospitable, humorous, friendly, and admits that she doesn’t see etiquette as purely black and white. She is realistic in

her approach to cultural differences and practical about hosting a formal meal in one’s home. Her workshops are scheduled periodically and advertised in local newspapers and via emails to Replacement customers. Jill presented a wealth of information about etiquette and the things she has herself learned from conducting these workshops.

Teaching Manners to Children

In concluding one workshop session with Girl Scout Brownies, Jill asked what important things they had learned. She was surprised that the first answer was “Do not put your gum under the table,” since it had not been discussed. She now includes it in her final lists of “do’s and don’ts” for dining etiquette.

When asked what age parents should begin teaching etiquette to children, she replied without hesitation, “As soon as they can hold a spoon or fork.”

Jill emphasized that manners need to be practiced in all situations, not just when going out, or the child will lack confidence in matters of etiquette as an adult.

Sixteen is too late to begin to teach manners.

In polling children, 100% have said they prefer to sit with adults at a meal rather than being relegated to a children’s table. They want to hear and be with older family members and visitors. Dining with adults allows children to practice their manners at home with guests and builds their confidence and knowledge of dining etiquette.

Manners as a Marketable Skill

More and more job interviews are being conducted during a meal, especially breakfast. The applicant showing confidence during the meal has the advantage over those having higher degrees with poor manners. The greatest gift of adults to children is teaching them skills for life, not just exhibiting manners at a

formal dinner, but in greetings, handshakes, or on the telephone, at home and in public.

Manners for Guests

Both guests and host or hostess have responsibilities.

Guests, please R.S.V.P. promptly. Turn off the cell phone before entering the restaurant or home.

As a guest, follow the lead of the host. When in a restaurant, show courtesy and do not order the most expensive item on the menu. After the event, write a personal thank you note. It seems the thank you note is another courteous practice that has fallen into disuse, but the value and weight of it makes it very important. The written work received by post has a much greater impact than an email or, worse, neglecting to send a note at all.

Manners for Hosts

If you are the host, hospitality for your guests begins before they enter—in the driveway, yard, and entryway. Be sure house numbers are clearly visible, garage doors are closed, and any children’s toys or bikes are not in the drive or front yard. Welcome guests to your home and thank them for coming. It is your responsibility to keep the conversation flowing around the guests and their interests, not your own.

They are not present to entertain you and you are not the center of attention.

Flowers always make the table more pleasant and interesting, but arrangements should 71

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etiquette { table manners }

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be low enough that guests can see each other clearly. Other table decorations may be used as well. Ideas were presented for using small, individual arrangements at each setting or using items normally in display cases to add interest to the table.

In place settings, only the silver, china, or crystal to be used should be on the table. For example, if you are not having soup, then no soup spoon should be on the table. If coffee and dessert will be served in a different room, leave coffee cups off the table.

The exception to this rule is the charger (service plate or chop plate), a decorative plate under the dinner

plate. In china patterns, this piece may cost more than a place setting; however, there are many inexpensive ones now available. The charger can be a different color or texture from the china in order to add interest to the table setting. The charger may be removed before serving dessert.

Another new trend is the use of a different place setting for each guest, such as different antique patterns or varied colors of Fiesta ware.

Creativity in tableware is permissible if the overall effect is attractive and harmonious. Creativity does not extend, however, to the arrangement of table settings.

Filled water glasses, bread and

Replacements, Ltd. Greensboro, NC, is the world’s largest retailer of old and new china, crystal, silver, and collectibles with more than 13 million pieces from over 300,000 patterns and more than ten million customers on six continents. They offer free pattern identification service and receive 70,000 new pieces weekly. You can shop their website for your pattern; if you can’t find the pieces you need, you can register your pattern and be notified when pieces are available.

Etiquette workshops are presented periodically and are advertised in local newspapers, in mailings to customers. If you are in the area, take a tour of their facilities and visit the museum on site.

salad are the only things that may be on the table when your guests arrive. Drinking water before the meal is permissible after guests are seated.

Jill advised that chicken on the bone should not be served at a formal meal, since eating food with fingers is not acceptable in a formal setting.

Remember that different cultures have different customs at the table. The European way of holding the knife in the right hand and fork in the left is acceptable.

Do not be critical or judgmental of others at the table, unless you are conducting a job interview.

Workshop Lessons

china.

silver and more.

more than 13 million pieces from over 300,000 patterns

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What did I learn from this workshop? All my life, I had known how to lay a proper table, which fork or spoon to use, and knew that the fold of the napkin faces the plate as well as the blade of the knife, or how to turn over my coffee cup if I did not want coffee. After all, my grandmother had been a home economics teacher and a Southern farmer’s wife who had taught me well.

I was surprised at what I did not know. Jill explained, “The wet on the right; the dry on the left.” So that means the shrimp fork goes outside the spoons on the right. If you have a dessert that can be eaten with either a spoon or fork, these go above the plate with the spoon handle to the right and the fork below with handle to the left.

The white wine glass is larger than the red and both are considerably smaller than the water glass in older crystal patterns. It seems that today most people use a water glass for wine instead of the more proper wine glass.

I learned that if you must leave the table in the midst of a meal, your folded napkin is left on your chair seat as a sign to the server that you are not finished.

When concluding the meal, put silverware together on your plate and bunch up your napkin to the left of the plate. Do not fold it or replace it in the napkin ring.

A final lesson is that, no matter how much you think you know about etiquette, there is always more to learn and many reasons to learn it.

crystal.

Replacements LTD 800.replace

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{we love weddings}

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Love Story

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Amy Piotrek photos by Chuck Ärlund

Editor’s Note: This is from a letter Amy sent to family and friends detailing the romantic story of Piotrek’s proposal of marriage, followed by their equally romantic and gorgeous wedding a few months later.

Amy, he’s definitely a keeper!

across the entire northern coast of Spain and end in Santiago, which is the city where many Christians end a long pilgrimage called the “Camino de Santiago.” We visited the capital of every province across the north of Spain and a few smaller cities also.

We saw cities, mountains, beaches, sunsets and a lot more.

At first I felt overwhelmed, as if it were too much, but I was so grateful for how much time and thought Piotrek had put into everything. It was a wonderful trip for us to just spend time together and prepare for what was to come (because I kind of already knew what this amazing trip was really for). On the second to last full day of our trip (June 9), we visited “Cabo de Finisterra,” which is in the city Finisterra. It is as far west in Spain as you can go. Its name means “the end of the land” because before Columbus sailed to America people thought it was where the world ends.

Piotrek noted that it was as close as we could possibly get to America while still in Europe.

I thought that the proposal would

Amy’s ivory silk bridal gown was custom made

by Augusta Jones. The bride selected features from several dress patterns to create a new, unique design.

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“I don’t even know where to begin!

I guess with the good news: Piotrek and I are engaged! In Polish, we are “zareczeni.” I wish that we could call each and every one of you, but the situation is a little more complicated since we are a million miles away. However, we wanted you to know the story.

About two weeks ago, I arrived in Poland and only two days later (on June 1) I was already on a plane to Spain. Piotrek surprised me and told me we were going to the train station to go and visit his parents, but I eventually noticed that we were on our way not to the trains, but to the airport!

We flew from Wroclaw to Girona (a smaller city outside of Barcelona) and spent the night in Girona with a friend we had met in Spain. The next day I was surprised all over again. I thought we were going back to the airport to fly to one more (or maybe two) places in Spain, but we were really going there to rent a car for the next ten days!

Finally, Piotrek revealed his plan to me: we would take a road trip

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we love weddings

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The red and white color scheme was dramatic and beautiful.

For wedding favors, each guest was given a unique glass wine stopper to remember the event.

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come in Santiago, but of course Piotrek surprised me again. Knowing that I knew it was coming, he did a great job surprising me with all of these things!

Anyway, we arrived in Finisterra about 7:30 p.m., which we thought would be about an hour and a half before the sunset. We took pictures of the lighthouse at the end of the world and then decided to find a place to sit and talk while we watched the sun set.

First, we had to drive up a terribly small road and then walk back down the hill to see both the water and the land. Once we parked, we layered up (it was soooo windy) and got ready to walk down to the beach.

Piotrek offered multiple times to bring his backpack and I repeatedly told him it wasn’t necessary (I didn’t know of course that he wanted to bring important items in the backpack!). He did a good job being creative and hid the ring in his camera case, which was smart because I looked once or twice to see

if I saw anything in his pocket!

We found a few large rocks where we sat to watch the sunset.

Everything was absolutely perfect.

There was not a cloud in the sky, we had lots of time, and we were directly in the only beam of light left during the sunset.

We actually had more time than we thought because the only thing the sun had to hide behind was the ocean, so the sunset actually happened at about 10:45 p.m.

It was great. We brought a Bible to read and spent time reading and talking about our own personality traits (which stemmed from what we had read). We decided that we should pray because we wanted to leave as soon as possible after the sun set (by this time it was freezing and we didn’t want to have to drive down that scary hill in the dark).

Piotrek agreed to pray, and as he prayed he thanked God for my presence in his life, and for the way I have brought him closer to the Lord (at which point I started to tear up).

And then he said “and that is why,

(left) Amy and her bridesmaids prepare to leave her parentsâ&#x20AC;&#x2122; home for the wedding, held at Scarritt-Bennett Center in Nashville. (below) Piotrek sweeps Amy off her feet during their wedding dance.

www.chaserivers.com

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(clockwise from top) Amy and father, Deke, share a dance, Amy with her mother Roxanne, the wedding ceremony, Piotrekâ&#x20AC;&#x2122;s father helps his son prepare, and the 500 guests for the reception held at the Hilton Inn, Downtown Nashville.

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he turned to the third page, where he had written “Why do I want to marry you and love you for the rest of my life?”

I didn’t read any of the reasons at the time because it was so cold and dark, but later when we got to our celebration dinner (which was a miracle in itself because we started looking for a restaurant at midnight, and the one across from our hotel just happened to still be serving), I read all 190 reasons why he loves me. They were short reasons, but each was well thought out and so kind.

We ate dinner together until 1:00 a.m. and then returned to our hotel as narzeczeni (fiances!). It was so romantic and beautiful, and I couldn’t have imagined anything better.

I hope this wasn’t too long for you! Just know that it could have been ten times longer. Every day has so many memories and I will remember them for the rest of my life...and tell them to our children (AH!)”

Flowers designed by Chase Rivers, Eye Design Floral.

To add to Amy and Piotrek’s fairytale romance, they had a second wedding in Poland for all of Piotrek’s family and friends. What a story: an exotic trip and a unique proposal, two incredible wedding ceremonies, and an international lifestyle: Amy and Piotrek, thank you for sharing your story. May you live “happily ever after.”

www.chaserivers.com

God, in front of you, I would like to ask Amy if she will marry me.”

I looked at him with tears already rolling down my face and smiled. He told me to close my eyes and he got out the ring. I opened my eyes to a beautiful diamond (actually one large one and 12 smaller ones surrounding it). He then officially asked (in English) if I would marry him, and I responded yes (in Polish, which is “tak”).

The ring was still in the box at this point and I had to remind him that he was supposed to put it on my finger. He did and we hugged (I cried) and just confirmed that this is what we really want.

In case you’ve forgotten, it was freezing now and getting really dark, but we took some pictures and, lastly, Piotrek had one more surprise.

He pulled out a journal, which had a Spain theme (a matador), and said he just had one more thing.

He read 1st Corinthians 13 (the love chapter), which he had written on the second page of the journal, and

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person of interest { Kevin Wood }

Kevin Wood Faux artist, real talent. text by Hazel King

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The wall finish has the appearance and sheen of fine wallpaper.

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Kevin Wood is an artist who uses paint as his medium. His art doesn’t hang on the wall, however; instead, the wall itself is his art. His expertise in faux painting can transform a plain sheetrock wall into brick or stone or the look of marble walls like one might find in a palace.

By applying his brush to furniture, such as lightly gilding it with gold or silver leaf paint, an ordinary table or mantle can become a beautiful work of art.

Faux painting first became popular in the United States during the 1980s, but the technique actually dates back for thousands

of years. Egyptians as far back as 2200 BC used it in wood graining and the technique was found in Mycenaean pottery and other Greek artwork. Italian renaissance painters used it in frescos. Trompe l’oeil (pronounced “trump loy” for those of us who don’t speak French) is a form of faux painting that gives a three-dimensional, or photographic, effect to artwork created on a flat surface, such as a mural.

Faux painting can make an old table look new or a new table look like an antique. Plaster work, such as ceiling medallions that add to the appeal of light fixtures, can cre-

ate beauty on this “fifth wall” that is largely ignored in most homes.

Faux artwork has enhanced thousands, perhaps millions, of homes the world over and remains in demand for those who wish to “live in art” in their homes. Kevin Wood’s artistry has taken him into hundreds of homes over the past 22 years where he has created “live-in art” for his clients. Flair! had the privilege of talking to Kevin about his work recently. flair!: What inspired you to choose this career and start your own business?

Kevin: After completing college, I moved to Los Angeles, California

custom furniture finishes on furniture, cabinets, and kitchens. Also, I do trompe l’oeil and mural work. flair!: What makes this type of work interesting for you?

Kevin: When I began this work 22 years ago, I had no idea that it would lead to so many exciting people and projects around the U.S. I’ve had the honor of working for governors, politicians, and celebrities all across the country. Sometimes my projects are very large and require me to spend weeks or months in my clients’ private homes on a daily basis. Sometimes you see the good, the bad, and the ugly! It’s a great study in human behavior. Many of my clients have actually become really good friends through the years. flair!: What is your business motto or mission?

Kevin: I treat every project like it’s my own home. I never take short cuts and I always strive to do my very best. Ultimately, this is a service industry so it’s a top priority to make the client happy. I have never advertised and all of my work is by word of mouth, or by people seeing my work and asking for my contact info. I am also routinely brought onto projects by various interior designers with whom I work. flair!: Could you give examples of some of your most memorable projects?

Kevin: I’ve done projects for Cher, Natalie Cole, Robert Redford, Whitney Houston, David Foster, Alan Thicke, Kelsey Grammer, Michael Richards, and the Marvin Davis Family. I’ve been published in Architectural Digest, In Style, Casa Vogue, Red Book, and Audio/Video Interiors. My work has also appeared in several coffee table books, and it has also been featured on E! and Oprah. Some of my larger commercial projects in Tennessee include the TN Governor’s Residence, the Vanderbilt

Chancellor’s Residence, the Belle Meade Country Club (the Iroquois Room), and the Music City Sheraton. I also worked on some of the early pilots for what later became the Home and Garden Channel. flair!: What are your plans for the future?

Kevin: To keep working on projects that I love with people who inspire me.

Kevin stated that although he has had a number of celebrity clients, most of his customers are not celebrities.

While some decora-

tive painting is extremely expensive, such as gold or silver leaf, the techniques of faux painting can be applied in less expensive ways that can be affordable while still adding beauty to one’s surroundings. He works with clients to determine their wishes and strives to give them the results they want within the constraints of their budgets.

Although he earned a degree in Arts Management from Oklahoma City University, Kevin found his true calling in faux painting.

Flair! is

pleased to have the opportunity to inform readers about the very real talent of this decorative artist. The photographs that accompany this article provide visual evidence of his abilities and accomplishments..

If you would like to consult with Kevin about how faux painting can enhance the appearance and value of your home or business, contact him at 615-417-1485 or kwnashville@yahoo.com to arrange an appointment.

Celebrity Bedroom Retreats, Joanna Lee Doster, Rockport Publishers, Inc., © 2002 and Spectacular Homes of Tennessee, Ee c. by Panache Partners, LLC, Gibbs Smith Publishing, © 2006.

www.chaserivers.com

where I was hired as a design assistant for a large interior design firm. I was exposed to a lot of excellent craftsmen and artisans. I was very interested in the decorative artists’ work. I began experimenting in my own home and convinced the design firm to let me start with very small projects that they were involved with. It was something I had a natural knack for and it quickly grew into a thriving business. A designer saw some work I did and asked me to do some paint finishes for a project that he was doing in Aspen, on Cher’s home there (the project was later published in Architectural Digest). After that, my new career was off and running! flair!: Did you have any formal training in faux painting?

Kevin: I have no formal training per se, but working at a top West Coast design studio as a design assistant helped to expose me to great artists, designers, architects, and also, it helped me to develop my skills as a decorative artist. When I began this work, I met Mr. Lance Bowen, who was an established decorative artist in Los Angeles.

I worked with him and he became my mentor and helped me develop my skills as a decorative artist. flair!: Do you have staff to work with you?

Kevin: I worked with an assistant for the first 14 years of my business in Los Angeles and he worked with me daily. He became very adept in all of my techniques and when needed for big projects, he flies out to Nashville to work with me. I also have a network of trained decorative artists throughout the country, and we all help each other when we need each others’ services and specialized skills. flair!: What type of services do you offer?

Kevin: Custom wall finishes, antique plasters, Venetian plaster, gilding,

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