An Evening at The Carlson's featuring Jenna Schreiber, Chef @ 61 Main, Jasper
& Good Samaritan Health & Wellness New Building Presentation
August 18, 2013
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61 Main, Good Samaritan, Harry Norman

BENEFITING THE BUILDING FUND FOR GOOD SAMARITAN HEALTH & WELLNESS CENTER

Earlier this month, COMMUNITY was perfectly defined at the home of the Carlson’s in Bent Tree. The evening brought people together to enjoy a farm to table demonstration by Jenna Schreiber, Chef at 61 Main in Jasper, an open house of The Carlson’s home currently for sale, and to benefit Good Samaritan Health & Wellness Center.

Jenna demonstrated preparing an entire meal, including dessert (video and recipes below), and guest enjoyed it with wine from Cartecay Vineyards. Jenna and her husband Tadd moved from South Carolina to Jasper in 2008 and shortly after that took over the restaurant 61 Main. They have one daughter Sadi and expecting another child in November.

The Carlson’s home, located in the gated community of Bent Tree on Alpine Road, is currently for sale. For information on it, contact CINDY GENTRY Associate Broker, Harry Norman, Realtors®.

Volunteers from the Good Samaritan Health & Wellness Center made a presentation (see video below) about the new building and solicited help with funds. The organization recently found out they didn’t receive a $500,000 grant from the Georgia Department of Community Affairs.

What a splendid idea to promote many facets and bring some of the community together.


VIDEO of Pecan Bars Preparation & Good Samaritan Health & Wellness Presentation

RECIPES

GARDEN GAZPACHO
3 medium tomatoes, chopped (about 3 cups)
I large cucumber, chopped (about 2 cups)
1 red bell pepper, chopped (about 1 cup)
1 medium onion, chopped (about 11/4 cups)
2 tablespoons fresh herbs (basil or parsley), chopped
1/4 cup red wine vinegar
2 cloves garlic, peeled and finely chopped
112 cup sour cream/plain Greek yogurt
Juice of 1/2 a lemon
Kosher salt
Black pepper


PULLED PORK
Boston butt/pork shoulder (size your choice)
Chopped fresh garlic
Black pepper
Seasoned salt
Oil of your choice
*approximately 2 tablespoons of rub per pound of pork*


PEACH BBQ SAUCE
1 cup coarsely chopped onion
2 garlic doves, chopped
1 tablespoon Worcestershire sauce
2 small peaches (IO to 12 ounces total), halved, pitted, diced
1 cup ketchup

SLAW
1/2 small head green cabbage (about 3/4 to 1 pound), outer leaves removed,
1/2 small head red cabbage (about 3/4 to 1 pound), outer leaves removed,
I medium red onion (about 6 ounces), peeled and thinly sliced
1-2 medium peaches
1 Serrano pepper
Juice of 1 lime
1/2 cup sour cream/plain Greek yogurt
1/2 cup rice vinegar
Olive oil
Salt & pepper
Agave nectar/honey


PECAN BARS
Crust:
1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1 /2 cup packed light brown sugar
1/2 teaspoon salt

Filling:
1/3 cup butter
1/2 teaspoon salt
1 cup molasses
1 cup brown sugar
3 eggs, beaten
I teaspoon vanilla extract
2 1/2 tablespoons flour
I 1/2 cups chopped pecans



SUPPLIERS:
http://farmfreshbee.net
http://wolfscratchfarms.wordpress.com
http://mercier-orchards.com
http://www.werenuts.com
http://atlantafresh.com

FAMILY FARMS:
Davis family
Blackmar family

DOWNLOAD RECIPES AS PDF




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