Eat My City! Culinary Destinations: Atlanta

Each month we will travel to a new culinary destination. This month – Atlanta, GA.

Listen to the show here on The Recipe Box.

Teresa Johnson provides travel tips for us to start things off.

Then we’ll be speaking with two “locals” from the Atlanta area: Chef Cameron Thompson and Chef Sonya Jones.

Chef Cameron is the executive chef of TWO urban licks restaurant, and brings a great deal of cooking expertise and a love for creative foods to the helm of TWO’s kitchen. The one-of-kind experience available at TWO urban licks has won over the Atlanta dining scene making it one of the city’s busiest restaurants on a nightly basis. TWO has garnered an abundance of local and national accolades including Conde Nast Traveler’s “Hot List”, Bon Appetit’s “Hot 50 Tables” and one of Rachael Ray’s “favorite restaurants” in the country as told to InStyle Magazine. Chef Cameron will share a few of his fall recipes with us.

Chef Sonya is the owner of Sweet Auburn Bread Company, a boutique bakery specializing in southern-inspired baked goods in downtown Atlanta. She will share tips,techniques and recipes. Here Sweet Potato Cheesecake is “fit for a President!” Sweet Auburn Bread Company is located in the historic Auburn district of Atlanta near the Dr. Martin Luther King Center. Their products are available for mail-order through the website, YUM!

RECIPE from Chef Cameron

Kabocha Squash and Guallio soup with Kudzu Honey sweetened buttermilk cornbread:

Kudzu Honey Sweetened Buttermilk Corn Bread
1 cup AP flour
1.5 cups cornmeal
.5 tsp. baking soda
1 tsp. baking powder
1 tsp salt
3 large eggs
1.3 cups buttermilk
3 Tbs. Kudzu Honey
2 Tbs. melted butter

Sift all dry ingredients. Whisk together eggs, buttermilk, honey, and melted butter. Combine the wet and the dry mixtures, stirring gently until the lumps are gone. Pour the batter into a buttered 12-by-15inch baking dish and bake in a pre-heated 350 degree oven for 30-35 minutes, or until a knife inserted in the center of the cornbread comes out clean.

Kabocha Soup
1 squash (peeled and de seeded)
.5 cups white onions diced
1Tbs. of olive oil
2ea. guaillio peppers (Chopped fine or placed in coffee grinder.)
1cup vegetable broth
2cups milk.
1 lemon juiced
1/2 stick of butter.

Heat oil in a sauce pot then add the onions and the diced squash to the pot. Cook until slightly brown and then add the veg. broth and milk. Simmer until the squash is fork tender. KITCHEN TIP: To save time use an immersion blender ( no need to clean the mixer) to blend the squash mixture. Now that the mixture is smooth, whisk in your butter, lemon juice, and peppers. Season with salt and pepper.

RECIPE from Chef Sonya

Sweet Auburn Bread Company’s

2 cups all-purpose flour
1 Tablespoon baking powder
1/4 tsp. salt
2 Tablespoons granulated sugar
1/2 teaspoon ground nutmeg
1 cup cooked, mashed sweet potatoes
1/3 cup half & half tbsp. cold butter

*Preheat oven to 450 degrees.

In mixing bowl combine flour, baking powder, salt ,sugar and nutmeg, stirring well. Cut in butter with fork or pastry blender until the mixture resembles a coarse cornmeal.

Stir in potatoes Add cream, slowly, mixing until a soft dough is formed. Turn dough out onto a lightly floured surface and knead 4 or 5 times, adding more flour as needed. Roll dough to 1/2-inch thickness; cut with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 450 degrees for 15 minutes or until nicely browned. Makes approx. 1 1/2 dozen biscuits



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