JEZE December 2011 : Page 36

culture Party Hearty JEZ tags along with a husband-and-wife supper-club duo as they plan an intimate holiday fête. Local supper-club luminaries Jen and Ryan Hidinger scour the Grant Park Farmers Market to prep for a festive holiday feast. rmed with a burlap tote, a hand-scrawled shopping list and each other’s hand, Jen and Ryan Hidinger saunter through the Grant Park Farmers Market with the day’s business firmly in mind: finding winter flavors. But their Sunday hiatus from their respective gigs as store manager of Seed Factory, a Westside source for crafty-cool baby goods, and sous chef of Muss & Turner’s, a Vinings-area gourmet shop and restaurant, also takes a few personal detours, as they greet several neighbors and friends in their storied stomping grounds. And this comes as no surprise, considering these down-to-earth bon vivants have garnered an almost cult-like following in this city, well before the 2012 debut of their restaurant, Staplehouse. For almost three years, the Indiana transplants have explored Atlantans’ palatal preferences by way of an underground supper club, each dinner offering 10 guests a coveted seat at the white lacquer table in their Grant Park abode. Their artful and well-read blog, Prelude to Staplehouse, chronicles these meals. The multicourse affairs—announced via email—are known to sell out before most recipients can click reply, so, chances are, this upcoming holiday shin-dig is already on every in-the-know foodie’s radar. JEZEBEL A For now, the gourmands return to the task at hand. Ryan, an Atlanta-trained virtuoso whose dishes have graced the menus of both Bacchanalia and Floataway Café, is hoping to achieve a robust four-course repast. His creative counterpart, however, is searching for organic accents to complement the spread. That way, she contends, the cuisine will speak for itself. Once Ryan decides upon the main staple, heritage Plow Point Farms chicken, the pair approaches the menu’s additional ingredients with the same relaxed attitude they seem to take to everything else—and allow the farmers’ bounties to take the lead. Bantering at stage left, the two grapple with how best to honor each ingredient—to pair or not to pair a sweet potato purée with the roast-ed chicken, braised Lacinato kale and black truffle jus they’ll soon whip up with the day’s spoils. They emerge from this mini meeting to settle on a savory sunchoke purée, which calls for a celebratory kiss. A few laughs and tweaks later, the final result is a fresh, passion-packed tribute to the season—one that will soon be enjoyed by as many loved ones—and new friends—as their bungalow can accommodate. Get on the invitation list for the next Prelude to Staplehouse dinner by emailing prelude@staplehouse.com, staplehouse.com –A SHLEY H IZER 36 MA GAZINE Photos by Helena Peixoto

Party Hearty

JEZ tags along with a husbandand- wife supper-club duo as they plan an intimate holiday fête.

Armed with a burlap tote, a hand-scrawled shopping list and each other’s hand, Jen and Ryan Hidinger saunter through the Grant Park Farmers Market with the day’s business firmly in mind: finding winter flavors. But their Sunday hiatus from their respective gigs as store manager of Seed Factory, a Westside source for crafty-cool baby goods, and sous chef of Muss & Turner’s, a Vinings-area gourmet shop and restaurant, also takes a few personal detours, as they greet several neighbors and friends in their storied stomping grounds. And this comes as no surprise, considering these down-to-earth bon vivants have garnered an almost cult-like following in this city, well before the 2012 debut of their restaurant, Staplehouse. For almost three years, the Indiana transplants have explored Atlantans’ palatal preferences by way of an underground supper club, each dinner offering 10 guests a coveted seat at the white lacquer table in their Grant Park abode. Their artful and well-read blog, Prelude to Staplehouse, chronicles these meals. The multicourse affairs—announced via email—are known to sell out before most recipients can click reply, so, chances are, this upcoming holiday shindig is already on every in-the-know foodie’s radar.

For now, the gourmands return to the task at hand. Ryan, an Atlanta-trained virtuoso whose dishes have graced the menus of both Bacchanalia and Floataway Café, is hoping to achieve a robust four-course repast. His creative counterpart, however, is searching for organic accents to complement the spread. That way, she contends, the cuisine will speak for itself. Once Ryan decides upon the main staple, heritage Plow Point Farms chicken, the pair approaches the menu’s additional ingredients with the same relaxed attitude they seem to take to everything else—and allow the farmers’ bounties to take the lead. Bantering at stage left, the two grapple with how best to honor each ingredient—to pair or not to pair a sweet potato purée with the roasted chicken, braised Lacinato kale and black truffle jus they’ll soon whip up with the day’s spoils. They emerge from this mini meeting to settle on a savory sunchoke purée, which calls for a celebratory kiss. A few laughs and tweaks later, the final result is a fresh, passion-packed tribute to the season—one that will soon be enjoyed by as many loved ones—and new friends—as their bungalow can accommodate. Get on the invitation list for the next Prelude to Staplehouse dinner by emailing prelude@staplehouse.com, staplehouse.com –ASHLEY HIZER

Read the full article at http://digital.modernluxury.com/article/Party+Hearty/903308/90862/article.html.

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