Birmingham Food Magazine December 2013 by Birmingham Food Magazine

oeâ&#x20AC;&#x2122;s BBQ brings fresh new flavor and look to the Lakeview district

December 2013 bhamfoodmag.com | 1

{ HERE } YOUR AD

18 14

contact admin@bhamfoodmag.com for advertisement inquiries or call 205-637-0715 We strive to help your business grow just like ours. We offer affordable ads, targeted to the right people. Contact us today and let us form a relationship with your business.

features

14 DAK’s couple develops a local spice brand 18 Moe’s BBQ anchor to Lakeview district brings on new menu 24 Good People brewing up quality craft beer 28 Chef Chris Vizinna local chef shares values of cooking 32 Darlene’s Kitchen local woman cooks with love Cover photo: provided by Moe’s Original BBQ

December 2013 bhamfoodmag.com | 3

sections 5 Editor’s Note 6 Connect feed your love for food 8 Faces of Birmingham Food Magazine 10 On Tap the best places to get your growler filled 11 Around Town events and happenings in the Magic City 12 Q & A a delicious treat for man’s best friend 13 Beer of the Month everybody loves an American Blonde 36 Recipes spice up your kitchen

editor’s note

Finally the Magic City has a magazine dedicated to celebrating its diverse and rich cuisine. When we envisioned this publication some time ago, it seemed a lofty ambition just out of reach. We realized, like many Birmingham area residents, that each outing to explore local cuisine ended with us going to the same restaurants time and time again. It wasn’t until a lengthy, heated discussion between our friends that we realized we had become bored and tired with our food venues. None of us could agree upon a single restaurant. Frustrated, we took to the local phone book and found ourselves agog at the great myriad of food industries in the area - over 500! Immediately, our problem was identified. We were simply ignorant. Our solution is what you hold in your hands at this very moment: Birmingham Food, a publication dedicated solely to celebrating all things food, in the Magic City. As you read through this issue, take special note of our features on several amazing businesses throughout town. We had the pleasure of sitting down with each of them and learned of their unique journeys to what they have become today. Be sure to give your support and spread the good word about them in your circle of friends. Now that we have our own journey, we ask that you join us! Please be sure to pick up a few extra copies and distribute them to your friends. Tell everyone you know, follow us on Twitter, Instagram and Pinterest. Be sure to like us on Facebook. We hope you enjoy your time reading and eating your way through Birmingham Food. Best Wishes,

38 Opinion we want you

4 | bhamfoodmag.com December 2013

December 2013 bhamfoodmag.com | 5

connect BHAMFOODMAG.COM Read your favorites or view the magazine on an easy to read viewer to share with friends.

Head to our Facebook page where we will be sharing news about the places we have visited and future stories to come. Donâ&#x20AC;&#x2122;t forget to like us! facebook.com/bhamfoodmagazine

Do you like to go out to eat, find something new, maybe no one has heard about? Use the hashtag #bhamfoodmag to tell us what youâ&#x20AC;&#x2122;re eating. Follow us at bhamfoodmag twitter.com/bhamfoodmag

Check out our boards as they feature stories, advertisers, and hot spots in Birmingham! pinterest.com/bhamfoodmag

Eating out with the family? Drinking a cold beer at the brewery? Share your pictures on Instagram by tagging #bhamfoodmag for your shot to make in in the next issue. Follow us at bhamfoodmag instagram.com/bhamfoodmag

6 | bhamfoodmag.com December 2013

Issue I December 2013 Publisher JP Publishing, LLC Creative Editor/Founder Nathan Pearman Managing Editor/Founder Corey Jackson Contributing Writers Nathan Pearman Corey Jackson Photography Nathan Pearman David Shirk Advertising Austin Bundy Leslyn Bantley Advertising Inquiries admin@bhamfoodmag.com Social Media facebook.com/bhamfoodmagazine.com twitter.com/bhamfoodmag pinterest.com/bhamfoodmag instagram.com/bhamfoodmag

December 2013 bhamfoodmag.com | 7

faces of Birmingham Food Magazine Nathan Pearman Nathan Pearman is a recent graduate from Samford University where he studied journalism and business. He dreams of owning his own brewpub with the best eats and brews. Finding something new to eat is what Pearman tries to stay consistent with.

Corey Jackson Corey Jackson is a graduate of Samford University where he studied psychology and business. Raised in a family where food reigned on high, Corey has always had a unique passion for the cuisine of the south and loves recreating traditional southern dishes in the kitchen. He credits his father, Alvin Jackson, for his affinity for food. Leslyn Bantley Leslyn Bantley is a current student at Samford University where she studies journalism and mass communication. You can always find her talking about the latest trends and fashions. Bantley loves a good local place to eat with friends.

{ HERE } YOUR AD

Austin Bundy Austin Bundy is a currently a student at Samford University where he studies at the Brock School of Business. His favorite restaurant is none other than the Original House of Pancakes or â&#x20AC;&#x153;OHOPâ&#x20AC;? located in historic Five Points South.

8 | bhamfoodmag.com December 2013

December 2013 bhamfoodmag.com | 9

On Tap:

Around Town

Places to get your growler filled

What is a growler?

A growler is a reusable glass container for beer, allowing you to enjoy your favorite brew from the comfort of your own home. Hop City Birmingham

Hop City is a great place to visit for your next beer purchase. With over 60 taps of beer to choose from you will have a hard decision on which one to take home. 2924 Third Ave South Birmingham, Alabama 35233 (205) 279-2337

City Vineyard 280

For you beer lovers that live on 280 try City Vineyard. They offer a selection of eight craft beers on draft and hundreds of cold bottles to choose from. 5479 Highway 280 Suite 102 Birmingham, Alabama 35242 (205) 437-3360

Highland Package

With over 70 taps to choose from Highland has a beer for you. Find your favorite new local beer to sip on. 2228 Highland Avenue S. Birmingham, Alabama 35205 (205) 558-4337

Upcoming Events November 23 - December 14 (Saturdays) Pepper Place Market Visit local farmers and makers as they sell their fresh ingredients to you. November 23 - December 28 (Saturdays) Intro to Homebrewing at Hop City Birmingham Learn from the best as they teach you how to brew beer from home. $15 Call Hop City at 205-279-2337 to reserve your spot. November 22 7PM-11PM 3rd Annual Fall FestivAle presented by Free the Hops Come try your stateâ&#x20AC;&#x2122;s breweries as they serve seasonal beers. $27 in advance $37 at the door December 5-7 Sloss Holiday Market Come celebrate the season as local art, crafts, food and more will be available for purchase. February 22, 2014 Jazz Cat Ball benefiting the Greater Birmingham Humane Society Join the fun at Old Car Heaven for a cajun cook off. Check out www.gbhs.org for more details.

10 | bhamfoodmag.com December 2013

December 2013 bhamfoodmag.com | 11

What ingredients are used in making the treats? All ingredients in the treats are local to the state of Alabama and are all-natural. Both the eggs and flour I use are organic. The main ingredient used in all treats is spent grain. Spent grain is the leftover grain used when brewing beer. I get my grain from local breweries such as Good People, Avondale and Cahaba Brewing. Most all of the peanuts I use come from the Dothan or Enterprise area. What flavor bones do you offer? I offer many seasonal flavors such as sweet potato and pumpkin. The most popular flavor is peanut butter bacon. I also have gluten or egg free bones for dogs with special diets. I usually offer at least four or up to seven flavors at a time. Why did you choose the river to support? I support the river because I have done so my entire life. My home is on the river and instead of creating a group or non-profit I just wanted to sell something that could serve the community

Q&A with Melissa Campbell from Cahabones What are Cahabones? A Cahabone is a local made dog treat made with spent grain from the local breweries. Cahabones was an idea that popped into my head, and a few weeks later was started in April as a way to fun clean up the Cahaba River. How do you make the treats? I make all the treats at my home in Irondale. A couple of friends of mine, one owning a bakery and the other a bar let me use their space if needed. I produce roughly 5000 treats a week to sell. I recently purchased another oven to help with the demand of the treats. The mixing of all the ingredients takes about an hour. Next, cooking and cutting the treats to shape is another six hours. Finally, I let them dry for 15 hours. I then label and bag everything myself.

12 | bhamfoodmag.com December 2013

How do you support the Cahaba River? I support the river by building awareness to others. I meet people about cleaning up after themselves while enjoying the river. Over the last six months I have spent over 60 days cleaning trash and building trash cans for people to use. I have about 10 close friends that help me. Where are Cahabones sold in town? Birmingham Piggly Wiggly Locations Birmingham Western Supermarket Locations Full Circle in Forest Park V. Richards Market in Forest Park Neighborhood Hops & Vine in Crestline Park Mamanoes Grocery on 3rd Avenue North Sojourn’s on 2nd Avenue North Alabama Goods in Homewood Little Hardware in Mountain Brook Village JoJo’s on Broadway Doggie Do’s Pet Salon in Hueytown Organic Harvest Market in Hoover The Pleasure is all Wine in Pelham Alabama Pet Foods in Pelham Generation Dog in Homewood Any future plans? I am working with some new breweries to Alabama by using their spent grain. I am also hoping to work with schools, churches and the Boy Scouts on raising awareness about the Cahaba River. Lastly, I am still putting my treats in many new stores across the state.

Beer of the Month

featuring Cahaba Brewing Company American Blonde Ale

The most popular beer of Cahaba Brewing is the clean and crisp American Blonde ale. With its American and European hops and malts it gives a refreshing taste, leaving you to want another one. The American Blonde takes up forty percent of Cahaba’s sales. The beer came about for the Octoberfest in Cullman County. The roots of the Blonde come from a German style beer, a MunichHelles. The Blonde is served at many local places in town and is a gameday favorite for the local brewmasters. Stop on by the brewery, enjoy a beer with the brewers, and give it a go at skeeball in the taproom. Cahaba Brewing 2616 3rd Ave S, Birmingham, AL 35233 (205) 578-2616

December 2013 bhamfoodmag.com | 13

ou might be wondering where the name DAK’s came from or how that remotely relates to spices. DAK’s Spice Company, started by husband and wife duo, Drew and Karen of Birmingham, is the premier product of its kind in the area.

Like Angelina Jolie and Brad Pitt or Brangelina, Drew and Karen or “DAK’s” are stars in their own rite. While Drew works in real estate and Karen for the Veteran’s Administration, both moonlight as master spice blenders in what they describe as a “full time hobby.” Through several years of mixing and blending Drew and Karen now have 10 unique spice blends and counting, each

14 | bhamfoodmag.com December 2013

Karen had been blending her own spices for years but had never thought about sharing her spices with others. He had the idea that she should offer her spice blends to others which was the start of DAK’s Spices. DAK’s began giving their spices away as gifts for friends and loved ones. Each individual would then encourage Drew and Karen saying, “You guys should sell these”! Sure enough, after constant encouragement and sometimes harassment from friends and each other, Drew and Karen began DAK’s Spice Company. DAK’s first began selling products at

Pepper Place Market. Immediately, they realized their spices were a hit and have not looked back since. Beginning with only four spice blends, they now have 10 and counting. Next, in order to keep up with the rigorous demand for their products, Drew and Karen plan on expanding DAK’s to more local outlets and venues. This full time hobby has quickly turned into a full time job between the couple. You can now find their products at various groceries throughout the area such as Piggly Wiggly, Western Markets, The Fish Market, and Freshfully. Spices are listed on the next page.

free of salt, msg, or unnatural additives. It all began as a simple love story. While on one of their first dates, Karen cooked a special meal for Drew using her own spice blends. Immediately, Drew fell in love with Karen and fell in love with her culinary skill. Soon afterwards Drew and Karen married and became known in their friend circles as DAK’s.

December 2013 bhamfoodmag.com | 15

Blazin’ BBQ: Made in the spirit of Memphis style dry rub, this rub gives meat a crunchy, flavorful coating without any salt. Cajun Voodoo: Who doesn’t need a little CAJUN heat in their kitchen??? A special blend of CAJUN spices that is salt free, msg free, and preservative free. Butt Kickin’ Buffalo: A perfect blend of spices to create that famous buffalo flavor without any salt. Super Greek: It is SUPER GREEK-Y...This is the spice you can take home to mother!!! Looking to create a great Greek flavor to your foods without any salt. This is the spice for you... Southwest Borders: Want a quick way to add Southwest kick to food without much effort? This carefully crafted blend of salt free spices is all you need. Blackened: A perfect blend herbs and spices to create that famous New Orleans Blackened Style. Southwest Borders: Want a quick way to add Southwest kick to food without much effort? This carefully crafted blend of salt free spices is all you need. spice descriptions provided by DAK’s

Spices

fectly hand blended spice contains crushed Original Red: One of the best all-purpose black peppercorns and herbs which give a seasonings. It is hand mixed combination of crunchy, flavorful coating to any steak. pepper and various spices that will add flaAsian Zing: It is hand mixed combination vor to any dishes without salt. sesame, ginger, and other Asian influenced Steak House Blend: Looking to create that spices with a slight kick of heat to add zing great steakhouse flavor in the comfort of to any dish. your own home? Disappointed by the steak rubs on the market that are full of salt? Here Green Zest: A perfect blend of herbs and is a fantastic surprise for you!!! This per- zest of citrus that will elevate any meal without salt.

16 | bhamfoodmag.com December 2013

December 2013 bhamfoodmag.com | 17

oeâ&#x20AC;&#x2122;s BBQ brings fresh new

flavor and look to the Lakeview district Story by Corey Jackson 18 | bhamfoodmag.com December 2013

December 2013 bhamfoodmag.com | 19

If you ventured to 731 29th Street South twenty years ago, you would find an interestingly different atmosphere than what is generally expected at Moe’s Original today. The building was once occupied by a local oyster house. Though the oysters are gone the legacy of good food and good times are here to stay.

Today Moe’s Original BBQ is considered the anchor of the Historic Lakeview District; however, it was not always this way. It all began at the University of Alabama, where the founders instantly became friends and had a mutual interest in all things Southern including BBQ, blues, college football, and whisky. While in Tuscaloosa, they learned to fire roast meats from local legend Moses Day. In 2001, the founders reconnected in Vail, CO while all working at different restaurants. They wanted to start their own concept and so they rummaged through a landlord’s junkyard in search of some

20 | bhamfoodmag.com December 2013

sort of BBQ pit. What they found was a 500 gallon diesel barrel, a single-wide mobile home trailer and the start of a successful career. They cut the barrel in half, welded it onto the trailer and started cooking swine. $600-$700 was the start up cost at that point. Later, the guys found a forty-foot horse trailer on Ebay and converted it into a legal kitchen. Using scraps of corrugated tin, wood siding from the junkyard, and some imagination, they created a roadside BBQ stand set on a dirt lot on the side of the road in Vail, CO. They sold out 100 consecutive days and knew they had something

December 2013 bhamfoodmag.com | 21

special. They then used $7500 to secure a loan and purchased a $32,500 trailer. Over a decade later with 26 locations in AL, CO, GA, ME, NC & TN, Moe’s Original Bar B Que is a successful and growing business selling franchises, and not to mention the founders are still using the same pit in Vail, CO. While most Birmingham restaurant goers have heard of Moe’s Original BBQ; however, it is likely that they have only scratched the surface of everything Moe’s have to offer. In the past five years, Moe’s has dramatically reinvented itself, while staying true to their roots. Most recently management decided to undertake a large renovation to further change the landscape of what is considered the anchor of the Lakeview district. Many of

us remember the night life at Moe’s. The porch transformed to a musical venue and drinks were the only thing on the menu. Walk into Moe’s today and you will find a large open porch - covered and climate controlled. The new porch not only represents constant efforts to improve the restaurant but also reflects a passion for the food of their Southern Soul Revival menu. “Above all, our food is our number one priority” say Harrison, the restaurant’s manager. The new porch allows for the ability to host large open groups and in general, have more of a classic restaurant feel. The amenities of the new porch offers unobstructed views of their many televisions for sports fans to root their favorite team to victory. Additionally, the porch

has new tables specially made out of old Maker’s Mark barrels. The new porch also features a stage where one can find local bands filling the air with great music. To the management, the food is not new; however, it does not get old. This is the food that has been the cornerstone of the southern cuisine for over a century. When Harrison brought out the sample platter of food, I found myself almost overwhelmed by the myriad of items presented to me. From classics like South Carolina ribs and barbecued chicken to new favorites such as watermelon cucumber salad and famous wings, every bite had its own taste of ambrosia. It would be next to impossible to try any single item on the Southern Soul Revival menu and not find a new favorite. Here are just a few things you can ex-

22 | bhamfoodmag.com December 2013

pect to find in the Moe’s Kitchen: Smoked Wings Pulled Pork Smoked Chicken Smoked Turkey Potato Salad

Fried Catfish Ribs Cornbread Baked Beans Banana Puddin’

Harrison has made the Southern Soul Revival menu a staple of his daily nutritional intake for the past three years and has no plans on changing anytime soon. “With food this good there’s no need for change, it just doesn’t get old.” Whether you want to start the Moe’s Original BBQ diet like Harrison or you are simply looking to try something new from the Southern Soul Revival menu, I promise Moe’s Original BBQ at Lakeview will have good drinks, good times, and great food. December 2013 bhamfoodmag.com | 23

The Brews Are Back In Town 24 | bhamfoodmag.com December 2013

One could easily make the argument that Good People Brewing of Birmingham paved the way for the craft beer movement in the Birmingham area. The brewery was the first of its kind since the days of Red Mountain Brewing and Vulcan Brewing in the nineties. Now with over twenty breweries in Alabama, Good People remains one of the most popular craft breweries in the region. From their signature brown ale to the classic Pale Ale, Good People will always be recognized as the flagship brewery and taproom of the Magic City. After an inspiring trip to Europe, the founders, Michael Sellers and Jason Malone, began brewing as hobbyist . They got the taste for beer and have not looked back since. After success within their circle of family and friends, Sellers and Malone were encouraged to start Good People brewing, serving their first beer July 4, 2008. The Good People Brewing we have come to know today is far different than when Sellers and Malone officially opened in 2008. Operations began in the basement of the current Metro Prime Steakhouse at Five Points South. Sellers vividly remembers lugging weekly orders of kegs down long narrow corridors and up several flights of stairs just to get the product out to the custom-

Beer Menu Good People Pale Ale Our flagship brew balances the subtle caramel tones of 2-Row & 5 Specialty Malts with just the right amount of hops. Complex and versatile, it’s good anytime, anywhere for any occasion. Good People IPA Our unfiltered, dryhopped IPA packs a copper-colored aromatic punch. Herbal and earthy hops take center stage, tempered by light caramel flavors. Crisp and refreshing, it’s a hop lover’s dream. Good People Brown Ale Sweet without being cloying, our Brown Ale delivers a hint of nuttiness that plays nicely with a healthy dose of hops. The mildest offering in our lineup, this classic brew hits the spot every time. Snake Handler Dangerously drinkable, this Double IPA brew is a spirited celebration of all things hoppy. Aromas of pine, citrus, flowers, spice, pineapple, and grassiness complement a biscuit and caramel backbone. Hands down, our most requested beer. Coffee Oatmeal Flavored Stout Known to fans as C-O-S, our Coffee Oatmeal Stout delivers a big coffee taste followed by a wallop of Willamette hops. Complex and flavorful, amazingly sessionable. Good after a meal. provided by Good People Brewing Company

December 2013 bhamfoodmag.com | 25

ers. “We’ve come a long way” says Sellers. After spending what seemed an eternity in that basement, the guys realized that their product was more than a novelty trend. Sellers and Malone found that craft beer had a unique place in the Magic City community and felt the need to begin expansion. With the increasing demand for their beer, the guys knew that expansion was necessary because growth would be inevitable. June of 2010 marked the beginning of a new era for Good People, along with their focus on growth came the opportunity to secure their current property located at 114 14th Street South. Railroad Park soon followed, opening up a few blocks down the street, and the move seemed a good omen as business continued to grow. After some time, Regions Field came along, bringing even more notoriety to the location.The current location features a large taproom, with unob-

structed views of the brew room and plenty of space to enjoy a beer with friends. Now, Good People brews two batches a day just keep up with the demand from their loyal customers. With hops coming all the way from Oregon and grains coming from the Midwest, the brewers stay busy each day brewing up the finest product for their customers. The guys at Good People currently distribute their products throughout the state of Alabama and parts of Middle Tennessee. Their beer can be found in many restaurants and bars throughout the area. When asked the keys to success for Good People, Sellers simply re-

plied, “Our commitment to quality is and will always be our first priority” implying that everything else should fall in place by good fortune. Be assured Good people will never give you a compromised product for commercial gain. So what’s next for Good People? Well at this point they point they are just happy to still be around. With growing competition from other breweries, Good People hopes to remain the forefront of the craft beer community in the Magic City. They still consider themselves amateurs and continue to learn more with each rising of the sun. One thing is for sure, they will always be true to their beer.

bhamfoodmag.com | 27

Chef Profile

Chef Vizzina

Chef

Chris Vizzina

28 | bhamfoodmag.com December 2013

The name Chef Chris Vizzina is well known within culinary circles in the Birmingham area, working his way up the culinary ladder. Vizzina is currently the executive chef and president of Campus Dining, Inc. A Husband, father, and chef, Vizzina wears a lot of hats throughout his day. Though Vizzina is now a prominent member of the local food scene, his success was not overnight. Born and raised in Central Alabama, Chris Vizzina took an early interest in food. One of his first jobs was working in his godfather’s meat stores. There he first began learning the ins and outs of the food industry. After working for several years as a teenager, he decided to enroll in college to pursue an education. While attending college during the day, Vizzina moonlighted as a cook and eventually sous chef at several prominent culinary institutions throughout the Magic City. He credits this experience for establishing his passion for the kitchen. “It was difficult learning so much so fast, but it was a lot of fun”, says Vizzina. After working with many different restaurants in town and learning from the most talented chefs throughout the city, Vizzina was encouraged by a close friend, Rebecca Cavotti to attend a formal culinary training program. Chris then decided to hike up to the New England Culinary institute, where he refined his skills as a master chef. After residencies at various kitchens December 2013 bhamfoodmag.com | 29

Chef Profile throughout the country including the Ritz-Carleton of St. Louis, Vizzina returned to Birmingham to be closer to his family and to give back to the community that served him in his youth. Soon after his return, Vizzina was approached to help start Campus Dining Inc. Unlike many of the campus cafeteria services at the time, it was Vizzina’s priority to utilize the skills he garnered in culinary school to improve the campus cafeteria experience. Choosing to focus on the quality of his food instead of mere dollars and cents, Vizzina

helped change the landscape of campus cafeterias throughout the area. With services at Samford University, Mississippi College, and Marion Military Institute, Campus Dining Inc. is now the premier dining service of mid sized institutions throughout the south. T o d a y , Vizzina continues to serve as the President of Campus Dining Inc, while also serving on several community boards and committees dedicated to promoting culinary excellence throughout the area. He frequently contributes to our community by giving cooking

“food is a great way to stay connected with your family.”

30 | bhamfoodmag.com December 2013

demonstrations, collaborating with local artisans, and even teaching culinary classes at Samford University. He believes that contributing to society is his responsibility saying, “the community has been very kind to me, the least I can do is give back to give others the same opportunities afforded to me.” Vizzina’s top priority now is spending time with his family and setting a good example for his son. Many times this includes sitting down at the dinner table to share a meal with his family. He firmly believes in the

principle of sharing meals together, asserting that, “food is a great way to stay connected with your family.” Recently, he had had success on the national level, being nominated for the much coveted Silver Plate award from the International Foodservice Manufaturers Associaiton. The award recognizes excellence in the food industry and brings international prescence to Vizzina and Campus Dining Inc. However high the recognition of his success, Vizzina will always stay grounded and humble.

December 2013 bhamfoodmag.com | 31

When we sat down to meet with Darlene, we had no idea what we were truly getting ourselves into. Immediately as she walked through the door we knew we would be in for a treat, literally. Darlene brought a bag of her delicious molasses cookies and a pan of her famous cinnamon rolls, but you can find out more about that later. After talking with Darlene for what we thought was a short period of time, we soon realized that two and a half hours had gone by. She was so personable and passionate, time simply got away from us. It was like talking with a close friend. Upon parting ways, we immediately understood why

32 | bhamfoodmag.com December 2013

ashbdkashbdkashbdaksbdkasbdkasbkasbpeople love Darlene and her food. daksbdakbdakdabsdkhbaksdbakc a ks dka over sd Darlene began honing her culinary talents khabh askdasdbakdbasdbada adhabdkabd forty years ago. An Alabama sdasdk native, she grew up ka bdak dbadbakdbaskdbaskdbasdbakda ashbdin the tradition of southern food, learning from kashbdkashbdaksbdkasbdkasbkasbdaksbdakbher mother and father the skills necessary to sucdakdabsdkhbaksdbakc a ks dka sdkhabh askceed in the kitchen. In fact, Darlene still utilizes dasdbakdbasdbada sdasdk adhabdkabd ka bdak recipes from her mother’s cook book today. She dbadbakdbaskdbaskdbasdbakda ashbbdak dbadcredits her Alabama upbringing and strong fambakdbaskdbaskdbasdbakda ashbdkashbdkashbily ties for her unique passion for the kitchen. daksbdkasbdkasbkasbdaksbdakbdakdabsdkh baksdbakc Darleneastill draws uponaskdasdbakdbasdbada inspiration from her ks dka sdkhabh family friends tokacreate wonders in sdasdk and adhabdkabd bdakculinary dbadbakdbaskdbasthe kitchen. She is a wife, asdasdk motheradhabdkabd of two, andkaa kdbasdbakdabakdbasdbada grandmother. Her son, Will (26), is a particular bdak dbadbakdbaskdbaskdbasdbakda

December 2013 bhamfoodmag.com | 33

point of light in Darlene’s world. Will has Downs Syndrome and Autism and depends on Darlene for care. Calling Will her “miracle”, Darlene has tried to help Will become as independent as possible, but realizes that he will always be dependent on the family. “Will has also blessed my life in ways I never thought possible. He is a walking miracle. Really” says

“I truly enjoy what I do, for my family and for YOU!” Darlene. Every item Darlene offers has a unique, touching story behind it. There is love in every bite. With naming tributes like “Momma’s Molasses Cookies” and “Julie Holmes’ Coffee Cake” , you quickly realize how everything Darlene makes has sentimental value to it. When it comes to making her molasses cookies she becomes filled with memories of cooking with her mother, imagining the sights, smell, and sounds of her childhood home. It is this type of passion that you realize sets Dar34 | bhamfoodmag.com December 2013

lene’s Kitchen above the rest. “Baking at home and selling at local Farmers Markets, and other events, is a way for me to do something I love to do and also help with our household income. I can also be available for Will. He is why I chose to work from my home kitchen. My little (quickly growing!) business gives me another good reason to get out of bed each day. I enjoy providing excellent products for you to purchase (and sometimes win!). It makes me happy to know you look for me at the Market and that you know what you can expect from my products -- fresh, real ingredients combined with lots of love. I truly enjoy what I do, for my family and for YOU!” Darlene is probably best known for her sweet rolls, which are worth their weight in gold. Currently she offers four varieties: Cinnamon with Vanilla Icing, Pecan-Cinnamon with Maple Icing, Lemon with Lemon Icing, and Orange with Orange Icing. You will have a hard time eating just one! In addition to sweet rolls Darlene also has cookies, candy, breads, strudels, dinner rolls, and cupcakes. You can find Darlene at Pepper Place Market on Saturdays during the market season, serving up great food with a sincere smile. December 2013 bhamfoodmag.com | 35

recipes

As much as we love to celebrate the food of Birmingham by highlighting our local restaurants, we can forget about our own kitchens. For many, the love of food starts at home. So if you have any kitchen secrets you would like to share with other food enthusiasts let us know by submitting a recipe to us via our website and we would be happy to publish it in one of our issues. DAK’s Butt Kickin’ Buffalo Chicken Dip This is a must for football season, perfect for tailgates. This fantastic dip can be served either cold or hot. Warning this is highly addicting! You might be making this every weekend. Ingredients 3 cups of diced cooked chicken 2 tbls of olive or canola oil 4 tbls of DAK’s Butt Kickin’ Buffalo 4 tbls of apple cider vinegar 1 cup of Franks Hot Sauce 2 8oz packages of cream cheese 1/2 cup of finely diced celery 1/2 cup of bleu cheese tortilla chips

Directions In large skillet, heat oil over medium high heat. Add the chicken and saute for 2 mins. Add 2 tbls of Buffalo and 4 tbls vinegar. Stir. Cook for 2 mins. Add hot sauce, cream cheese, and bleu cheese. Stir. Turn the heat to low to melt the cheese. Continue stirring as the cheese is melting. When the cheeses are almost melted, add the celery and remaining 2 tbls of Buffalo. Continue to stir until well blended. You can chill the dip in the fridge and serve cold. You could also put in a baking dish, cover with cheese and bake at 375 degrees for 10-15 until cheese is melted. Serve hot.

Corn Casserole from Darlene Womack

Food Pairing

1 can whole kernel corn, undrained 1 can cream style corn 2 eggs, beaten 1 small onion, chopped 1/2 cup water 1 cup Jiffy Corn Muffin Mix 1/2 stick melted butter

Drink Good People Pale Ale

Directions Mix all ingredients together well and pour into a greased 2-quart oven safe baking dish. Bake at 350* for one hour.

Food Moe’s Turkey Sandwich Macaroni & Cheese Marinated Slaw

DAK’s Steakhouse Marinade Steakhouse Marinade Ingredients 1/3 cup of balsamic vinegar 1/3 cup of low sodium soy sauce 1/3 cup of low sodium Worcestershire sauce 2 tbls molasses Directions Combine all of the ingredients in bowl, mix well. Pour over the meat and marinate. Remove the meat from the marinade and coat generously with steakhouse before cooking. The marinade will help the spices stick to the meat. This is great on steaks but think outside the box! Use on chicken breasts or pork chops.

Lemon Cookies from Darlene Womack Cream together: 2/3 cup softened butter 3 ounces softened cream cheese Gradually add and beat until light and fluffy: 1 cup sugar Add and beat well: 1 egg yolk 1 tsp lemon peel 1 tsp lemon juice Add and beat well: 2 cups all-purpose flour Lemon Icing 1 ½ cups powdered sugar 1-2 tbsp lemon juice Whisk together powdered sugar and lemon juice until thoroughly blended. Icing should be a little thick, yet easy to drizzle. Drizzle over cooled cookies.

36 | bhamfoodmag.com December 2013

Directions Cover and chill at least 2 hours. Shape dough into 1” balls and place 2” apart on non-greased cookie sheet. Slightly flatten each ball with the heel of your hand. For plain Lemon Cookies, take a fork and very slightly flatten cookies again in a crisscross with the fork. Follow baking instructions below. For Lemon Pecan Cookies, flatten once with heel of hand and add a pecan half in the center, pressing down gently just to set the pecan. Follow baking instructions below. Bake at 350* for 10-12 minutes or until edges are barely golden. Cool 2 minutes on cookie sheet. Remove from pan to cooling rack and cool completely. After cookies are cool, you may want to transfer them to wax paper to add the icing. It cuts down on cleanup time. Drizzle lightly with Lemon Icing. Let stand until icing sets. Makes about 4 dozen.

December 2013 bhamfoodmag.com | 37

opinion

we want you

â&#x20AC;&#x192; As a member of the Birmingham community and a patron of the local cuisine, we want to hear your voice! Each issue, we will feature an opinion of a local resident. From your favorite restaurants to thoughts on the production of certain foods, we want to hear what you have to say. To contribute an opinion for publication, please find us on our website and send in a submission. Also look for related information on our various social media outlets.

38 | bhamfoodmag.com December 2013

Thank You without your support this magazine would not have been possible Wanda Justus Si Pearman Hannah Schneider Hailey Rogers Chris Vizzina Micheal Sellers Darlene Womack Austin Bundy Leslyn Bantley Cody Sellers David Shirk Patrick Carroll Samford University Drew Clark Karen Clark Melissa Campbell Eric Meyer

December 2013 bhamfoodmag.com | 39

{ HERE } YOUR AD