publisher’s note – I got this in my eMail just the other day:

From: “Chef Alyson Nesnick”

Subject: Nick’s Review

by Nicklaus Nesnick, with Alyson Nesnick

We went to eat at Mary Mac’s Tea Room in Atlanta. We went to eat there on a  Sunday for brunch. It was busy and we looked at lots of famous people’s pictures while we waited. There were so many! When it was our time to go to our table we were put at a table in a room with a big painted picture of Atlanta on the wall. Mom told our server it was our first time eating there and she said she would bring us out something to try.

John Bickford

Recently, I had the privilege of dining in the new restaurant of an old friend.

Kelly Averill, who used to be the GM at one of my favorite haunts, has opened Trinity Creole Cafe in downtown Kennesaw. Trinity sits in a building that once was home to Capers, an establishment that never got my business simply because I didn’t like the looks of the building. It just looked TOO much like a cajun shack to be healthy. Kelly has changed all that.

Completely gutted and renovated, Trinity has an intimate dining area that makes you feel like she set things up just for you. With an L-shaped table flow that allows you to see the kitchen through designer glass and an attached but separate bar in the crook of the L, intimacy and privacy can be had.

Trinity serves lunch and dinner from a menu of outstanding choices. All of the expected Creole dishes are there, from the Roast Beef Po’ Boy at lunch to the Seafood Jambalya and Crawfish Etouffee.

I dined that night with a handful of friends, all trying different dishes. One guest had the Chicken Rochambeau, one the Shrimp and Grit Cake (which got rave reviews) and one the Seafood Jambalaya (equally raved about). The guest with the Chicken Rochambeau got nearly enough food for two people, devoured what was possible and asked to box the rest for the next day’s lunch.

For starters, I had a cup of Red Beans and rice, which came layered, which works out great, especially if you like the mix a certain way. The beans were spiced just right for me, with enough heat to clear my sinuses but not burn my throat.

Moving on, for my entree, I had the Filet Mignon au Poivre – a good sized cut of certified Angus Beef seared with crushed black peppercorns and dry mustard with with Marchand de Vin. On the side, I had delicious Brabant Potatoes. About the steak. Most places I go literally drown the steak with buttery pepper when they attempt this dish. My feeling on this is the rub should flavor the meat, not the other way around. Trinity gets it right. This cut of steak melts as you masticate, leaving a faint hint of wine and heat on your palate. I had all I could do to find room for all the food I had, but was undaunted.

I normally do not order dessert. But. Having seen what was delivered to my friends, I forced myself. Two friends decided on the Chocolate Mousse Martini with an orange-vanilla Chantilly cream and tiramisu liquer. Delicious. Not a drop was spared. Two of us got the Cinnamon-Peach Bread Pudding which comes fried with Chantilly Cream, whiskey sauce and a chocolate drizzle. That, I will have again, for sure.

Kelly has done something good and right for Kennesaw. Trinity will be the home of many a party, and in the Spring will house music and dining on its back deck and patio. To Kelly I say well done, and to you I say go now and thank me later.

Jean Anne Chapman Richardson

I was stretching and limbering up for Thursday night Yoga class, when my friend Jodi walked in to join us. She was holding a bottle of seasoning in her hand and proceeded to tell us all about it. It was a product her husband, Don Keyser, had developed with two of his buddies called

3 BEER BBQ RUB.

Several years ago, Don and his friends spent hours together home- brewing and making batches of beer while throwing ribs on the barbeque.

They had been trying various “store-bought” rubs to treat the meat, but decided they wanted to try something less salty. After experimenting for awhile with different herbs and spices, they finally came up with a combination  flavor that was a sure-fire winner! It was a 3-step process and they decided to drink a beer during each step.  First (1), they seasoned the meat  well with their new creation. Next (2),

they marinated the seasoned ribs in chocolate stout and Worcestershire Sauce for a few minutes. Last,  but not least (3), They pulled the meat out of the marinade and threw the ribs on the grill. Voila !  Mouth-watering and delicious !  Everybody at their barbeque loved it ! (Three beers was the charm.)

At first they bottled the rub in Mason Jars and gave it as gifts to family and friends, but three years ago they sampled it down at the Roswell Farmer’s Market and also at Whole Foods, and received approval from the Georgia Department of Agriculture to bottle it for sale. Now this product is located in 180 stores in 18 states and in 21 Whole Foods Markets in Georgia alone. A true “CinderFella” story…from kitchen to grocery store shelves , this is a staple everyone needs to have in their cupboards at home. This is the perfect barbeque feast for Labor Day Weekend or anytime at all !  (Make sure to stock up on beer.)

Don’s wife, Jodi has experimented with recipes of her own, using this rub as a tabletop seasoning on salads and vegetables. She also created a magnificent salmon recipe I’d like to share with you…as follows:

Jodi’s 3 Beer Salmon

• Place the salmon in a baking dish
• Cover the fish with 3 Beer BBQ Rub and place it in the refrigerator for 20 minutes
• Then combine a jar of Trader Joe’s Bruschetta Topping (an Italian tomato mixture), plus a quarter of a cup of mayo, and the juice from half of a lime
• Stir that up and pour over the salmon
• Place the salmon in the oven and bake it for 15 minutes at 400 degrees

This dish literally melts in your mouth !

Whatever your plans are for the weekend, be sure to include “3 BEER BBQ RUB” in your  baking, cooking , or most importantly, your Barbeque Feast !

Happy Labor Day everyone !

For more recipe ideas go to:

www.weingeorgia.com

Chef Nesnick

My passion for cooking began as a very young child.  I had a pretend kitchen in my bedroom that I spent, what seems like a majority of the day playing with. I loved spending time in the kitchens of my Sicilian and Polish grandmothers. I learned the aromas and flavors of different cuisines and ingredients, which was invaluable to a blossoming chef. They cooked with love and passion. You could taste it. I would even watch the great chefs of the time on television like Julia Child and Graham Kerr.

At 15, I decided I wanted to be a chef. Let me rephrase that, I discovered that being a chef was my passion. I had to prepare food. Taking different ingredients and combining them into new and exciting meals is what I lived for! I spoke with Chef Kevin Rathbun at a cooking demonstration and he encouraged me to work at a restaurant and see what I thought.

Those of you that know me, know I aim high! When I was 16, I spoke with Chef Paul Albrecht of the famous Pano’s & Paul’s. He saw something special in me and let me choose which of the Buckhead Life Restaurant Group restaurants I wanted to begin my culinary path. I observed a couple locations and immediately fell in love with 103 West in Atlanta and began working there.

I did feel like I needed to understand a bit more of this field, so I began culinary school in Atlanta and working full time at Brookstone Golf & Country Club in Acworth. I still felt held back! I again wanted to explore my culinary options. My instructor told me about Johnson & Wales and I realized that was where I needed to be.

I was going to get my degree in Baking & Pastry. I knew how to cook, I knew flavors, but desserts… those were my challenge! While in school, I joined the American Culinary Federation, Charleston, SC Junior Chapter. I was elected to be Junior Chapter President. My favorite project was the work we did with YWCA. The Chef and child program is where I had the opportunity to teach children about healthy cooking and the importance of nutritious choices.

I chose my school externship to be back at 103 West and I was the Assistant Pastry Chef. I worked along with Tracy Bloom of Top Chef Season 7 fame.  In 2000, I completed my degree, with honors, and knew I was ready!

I worked at Avante Catering in Marietta as pastry chef as well as assisted with the cooking of their catering jobs. I loved creating wedding cakes and the groom’s cakes the most, but did not like the lack of input I had since the owner would only hand me a sketch of the cake I was to create. I wanted to help design, along with the bride, their perfect cakes!

I chose to open up my own bakery! In 2001, Cakes L’Amour was opened and I also met my husband. Over the next few years I would create hundreds of wedding and specialty cakes. I even created a wedding cake for a CNN anchor and Chris “Crash” Clark! My cakes were featured on Good Day Atlanta, the AJC as well as other publications. Soon after the birth of our son, I realized I needed to spend more time with my new passion of being a mom. Once he turned one, I created my final cake for a young Atlanta socialite. It was a beautiful seven tier pearl dusted, fondant covered masterpiece designed to resemble her wedding dress.

Chef Nesnick and Son

I love being a mom and cherish every moment, but I needed to cook more, a LOT more! I missed being in the kitchen. Shortly after, I opened Eco Pointe Cuisine, a Green catering company. I wanted to help transform the face of catering from tasteless and low quality ingredients to delicious and only the highest quality ingredients! We used mostly organic and local supplies.  I cooked for business heads and community leaders, Army reserve units and a General from Washington, D.C.  I sold my baked goods and prepared meals in several Farmer’s Markets, but I kept being asked for recipes! I began writing culinary articles for a local magazine as well.

During this time I was chosen as Chairman for Keep Bartow Beautiful and was the coordinator for CelEARTHbration, the largest Environmental event in our area! We had over 100 exhibitors and 3000 attendees. My other passion is the environment, if you can’t tell.

I wanted to reach more customers! Earlier this year we decided to come out with a specialty product line. Going Bananas is our line of Gourmet Chocolate Dipped Frozen Bananas. We use fine European chocolate and 100% organic coconut oil. We are also going to be developing a make it your own kit. I will be selling the bananas at events and also several vendors are interested in carrying them. This also frees up more time so I can write my cookbook. I want everyone to be able to create delicious healthy meals for those they love.

My other newest project is Beyond Organic. I am an Independent Mission Marketer and I am out to improve the diets of this country! These truly are the healthiest and most nutritious foods and beverages I have found. The company’s founder, Jordan Rubin, has over 1,000 of the healthiest cattle producing beta-casein free dairy and beef! There are probiotics infused in most of his products and I want us all to benefit from this. Check out the website at www.BeyondOrganicInsider.com, enroller 640.

I have been married to my husband SSG John Nesnick for almost 10 years. We have a son, Nickalus- who also loves to help in the kitchen, and four dogs. My parents and youngest brother live locally in Marietta and own the Acworth Wellness Center.

I love my family very much, and everything I accomplish is because of their love and support.

Chef Alyson Nesnick