Whole Foods Market
Chefs Panel
Scott Crawford, 101
Concepts ~ www.101concepts.com
404/497-9700
| • |
Instrumental in debuting Food
101 in late 1990s, which is part of 101 Concepts |
| • |
Youngest executive chef in the
history of the Hyatt organization |
| • |
Formerly executive chef of the
Pleasant Peasant and Peasant Uptown |
Sheri Davis, Dish
~
www.dish-atlanta.com
404/897-3463
| • |
Opened Virginia Highlands restaurant
Dish, which has received accolades in Bon
Appetit, Atlanta Magazine, Jezebel, and the
Zagat Review |
| • |
Several of her recipes have
been published in Sugar Busters. |
| • |
Culinary experience includes
work in New York City’s Le Bernardin
and also the Quilted Giraffe |
Elisa Gambino, Via Elisa
Pasta ~ www.viaelisa.com
404/605-0668
| • |
Learned to make pasta from the
famed Gamberoni family in Italy, where she
lived for 15 years |
| • |
Homemade pasta are made-to-order
and sold at Atlanta’s Whole Foods Markets,
and Harry’s Farmers Markets and the Via
Elisa shop |
| • |
Pastas made with eggs from free-range
hens, domestic organic flour and imported
semolina |
Mary Moore, The Cook’s
Warehouse ~ www.cookswarehouse.com
404/815-4993
| • |
Owner and founder of The Cook’s
Warehouse, voted best cookware store in Atlanta.
|
| • |
Worked with Julia Child and
Burt Wolf on a GPTV special. |
| • |
Food stylist for film productions
including Nathalie Dupree Entertains, a PBS
television series. |
Butch Raphael, Pangaea
~ www.globalgrubbin.com
404/350-8787
| • |
Founder of Pangaea, a sandwich
shop with global appeal |
| • |
Practiced his culinary craft
in Israel, Egypt, and in the USA - New York
City, New Jersey, Tucson, and Atlanta |
| • |
Won a gold medal at the New
York City Food Show and a bronze medal at
the Culinary World Cup in Luxembourg |
Michael Tuohy, Woodfire
Grill ~ www.woodfiregrill.com
404/347-9005
| • |
Strong passion for the cooking
and eating of high quality, locally grown
organic produce. |
| • |
Co-founder of the Downtown Restaurant
Association. |
| • |
On boards of the local American
Institute of Wine & Food, Atlanta’s
Table, the Organic Growers Association and
the High Museum Wine Auction. |
Virginia Willis,
Virginia Willis Culinary Productions
~
404/964-1753
| • |
Prepared private meals for celebrities
and dignitaries including President Clinton,
Aretha Franklin and Julia Child. |
| • |
TV Producer of “Martha
Stewart Living,” “Main Ingredient
with Bobby Flay” & “Epicurious.”
|
| • |
Producer of Turner South’s
new series “Home Plate.” |
|
Southface extends special thanks to the Panel
for the generous donation of their time and
talent to our annual fundraiser.
 |
Thyme Toasted
Pecans– As
served at the 2005 Southface Visionary
Dinner
Cheese Course
Recipe courtesy of Virginia Willis,
Virginia Willis Culinary Productions
Makes 4 cups
Southerners always seem to have candied and spiced pecans about during the
holidays. This recipe is simple and wonderful for aperitifs and cocktail
parties. It also works well with almonds for a Mediterranean flavor.
| • |
4 cups
Georgia pecans |
| • |
2 teaspoons
coarse salt |
| • |
1 teaspoon
freshly ground black pepper |
| • |
1 tablespoon
freshly picked thyme leaves |
| • |
3 tablespoons
extra virgin olive oil |
In a large dry skillet over medium heat
toast the pecans until golden brown and
fragrant, about 5 minutes.
Meanwhile, in a shallow bowl combine remianing ingredients.
Add the warm toasted pecans to the thyme-oil mixture. Stir well to combine
and evenly coat the pecans. Taste and adjust for seasoning with salt and pepper.
Store in an airtight container for up to two weeks at room temperature. |
|
