Food & Drink
Willie Degel talks About Restaurants, his Vision and the new Uncle Jack’s Meat House
Published
5 years agoon
Opening in Spring 2020
Willie Degel is the founder and owner of Uncle Jack’s Steak House. Beginning as a neighborhood steakhouse selling black, angus steaks in Queens, he has expanded his restaurant around New York and now has plans to take over the entire east coast. In this episode of Peachtree Corners Life, Rico sits down with Willie to chat about his entry into the restaurant business, how he builds his restaurants into a visual experience, and his plans for the new, Uncle Jack’s Meat House coming to Peachtree Corners.
Resources
Uncle Jack’s Meathouse http://www.unclejacksmeathouse.com/
“My father instilled hard work. My mother instilled confidence in us, good work ethic. Being the baby of four boys, my brothers beat me up every day, so I have a sense of fearlessness. I’m tough. I’m gonna keep coming. I’m never gonna give up. I’m never gonna quit. I always had vision. I’m a visual learner. I’m a hands-on person. I have to be in control of that. I have to be involved in it. It’s my personality, and I wouldn’t want it any other way.”
Willie Degel
Transcript of the podcast:
Rico [00:00 ]: Hi this is Rico Figliolini, host of Peachtree Corners Life and publisher of Peachtree Corners Magazine. I thank you for joining us. This is a live Facebook stream with a special guest today, of a new restaurant that’s going to be coming to the town center here in Peachtree Corners. Not there yet, long journey. We’ll discuss in a few minutes. Just want to say thank you to Guinnett Medical for GMC Primary Care, for being a sponsor of our podcast and family of podcasts that we do, including Capitalist Sage and Prime Lunchtime with City Manager. So I want to thank them and our other sponsors including Atlanta Tech Park and Prototype Prime, which is part of now, Curiosity Lab at Peachtree Corners. So, without further ado, let me introduce my guest. We have Willie – I should have asked you about the Degel at the beginning. And we lost your visual.
Willie [00:55 ]: Gotcha. Yeah. People try to fool me.
Rico [00:57 ]: There you go. So is it Willie Degel?
Willie [01:01 ]: Degel. D-e-g-e-l. Very simple.
Rico [01:04 ]: Excellent. Willie Degel. So, Willie is our guest today. He’s the founder and owner of Uncle Jack’s Steakhouse, which is a New York based place. I think right now, you have locations in New York and Georgia – in Duluth, Georgia, actually, is the one I’m familiar with. And you were a former host of the Food Network’s Restaurant Steakhouse.
Willie [01:26 ]: Yes. Restaurant Stake-out, yeah.
Rico [01:30 ]: Stakeout, that’s cool. And you’re a native from Queens. I’m a native from Brooklyn, New York. I found my way south to Atlanta. So we got a little bit in common from New York as far as that stuff goes. And the food of New York, if you will, which was a little difficult to find in 1995 when I moved here because there wasn’t good pizza, there wasn’t a good deli, an Italian restaurants were few and far between. Now it’s kind of much better. We’re seeing a lot more stuff coming down here from all over the place, not just from – I mean, Korean places, Japanese, a place from Chicago, New York and stuff. So, why don’t you tell us a little about yourself? Give us a little background.
Willie [02:13 ]: Yeah. I’m a baby of four boys from Flushing, Queens. You know, Catholic. We had to put ourselves through Catholic school. We had newspaper routes. We shoveled snow. My mother was, you know, worked hard. My father worked. He did two jobs – he worked in the post office and was a long shoreman. My mother worked for a legal secretary. So my father instilled hard work. My mother instilled confidence in us, good work ethic. Being the baby of four boys, my brothers beat me up every day, so I have a sense of fearlessness. I’m tough. I’m gonna keep coming. I’m never gonna give up. I’m never gonna quit. I always had vision. I’m a visual learner. I’m a hands-on person. I have to be in control of that. I have to be involved in it. It’s my personality, and I wouldn’t want it any other way.
Rico [03:02 ]: Cool. So what – you know, obviously it seems like it runs in the business a little bit. In the family. What got you started in food?
Willie [03:13 ]: You know, I was on a blind date. I always cooked with my father. My father got cancer when I was 10. And he had to retire from one job – he almost died. We made soup for him, we brought him back from death, and then he would be at home two days a week, and he would cook. And I would go shopping with him cause I was the littlest. I would come home from Catholic school, on my bike from lunchtime, to see him. He would take me over to the butcher, go get veal cutlet and some pork, go to this place in Queens, Richmond Hill. So he taught me about dealing with people. About giving people tips. About saying hello and working with the average, everyday Joe that nobody’s better than anyone. And my father worked down the piers and he handled a lot of stuff for Queen Elizabeth, and he took care of the boats and the chefs. And the chefs used to give him gifts. So he used to explain this to me. So my father would set up his meats in a glass, and he taught me how to cook and prep, and he was very clean and organized, my father, and so am I. And that came from my grandmother. So that gave me a little taste and flavor. Then, I was always an entrepreneur. I went on a blind date. We saw a movie, you know, cocktails, and the girls were like, oh my god, you should bartend. I wound up getting a bartender’s job, and the rest is the history. And then I cooked and bartended. I did every position, you know? I run a company now, but I built every position, worked every position, then I try and fill the position and grow the company and build my people.
Rico [04:53 ]: Do you miss any part of that? Do you miss the cooking or the bartending? Do you miss the feel of that?
Willie [05:00 ]: Yeah. Like, I’m home today. I took off today Thursday. I work from my phone. I’m making a seven-level layer lasagna with my bechamel. So I’m always cooking. I love it. It’s a stress reliever to me. I have to be creative. I’m working on building new restaurants all the time, working on building people. The corporate infrastructure. The vision – the next five years. So yes – I miss being the interaction of running just one restaurant and me controlling everything and not depending on so many other people to run my vision. And that’s where the growing pains come. And that’s a, you know, trial and tribulation process.
Rico [05:43 ]: Now, you’ve – you started modestly, right? You opened up a place – Bayside Queens, I guess?
Willie [05:50 ]: Yes. My first bar/restaurant was in Main Street in my neighborhood, alright? And then I opened up the first Uncle Jack’s in Bayside on Bell Boulevard in 1996. So it was a bar – it was the first, sort of, fine, black angus steakhouse. I don’t think anyone knew what black angus even was.
Rico [06:13] : That’s funny – I don’t think it was too far from the – I worked on Bell Boulevard at a nightclub there in Bayside for a while. And, a lot of different – it’s a – it was an interesting neighborhood. So did you find success there? How long – is it still there?
Willie [06:28 ]: Yes. It’s still there. We’re open 24 years. I own the building, the corporate headquarters is upstairs, I’m in that store every day. We have the best customers. People come from all over. You know, that have been served there. And that’s where we built the legacy. That’s store – a small box, fifty seats, catering to everyone, giving them what they need, selling the best, executing day in, day out.
Rico [06:53 ]: So, you had that place for a while. And then, obviously, decided you wanted to grow and open another one. So how did you –
Willie [07:01 ]: We served a lot of developers and politicians, and then the mayors came there – Julianni, Bloomberg. So in 19-what is it, about 15 years ago on ninth avenue and 34th street, they were gonna transform that area with the Jet stadium. And a developer came to me and said, “We want to put an Uncle Jack’s in this building”. It was an apartment building on 9th avenue and 34th street. So I went and looked at it. They funded most of the project – half of it. I raised the other half of the money, built it out. The Jet project never went through, but I worked on the Knicks in Madison Square Garden, then I had Penn Station, then I had the Hammerstein ballroom, I had about ten hotels in the area. So again, I built it one customer at a time. You know, now it has the Hudson Yards, America’s largest, most expensive development ever, built two blocks away. I renegotiated, put another 15 years on the lease a year ago. What a vision of what was transformative in the neighborhood. So that was my second one.
Rico [08:06 ]: A lot of work, and a lot of experience getting that done, I’d imagine.
Willie [08:11 ]: Yeah. I mean, it’s not easy, you know. Starting from the bottom and being a self-taught entrepreneur and coming from a lower middle-class family. It’s never easy. Nobody wants to give you anything. You gotta go out there and you gotta earn it and you gotta win people over. You gotta attack other brands and understand that – why are people going to choose your brand over theirs?
Rico [08:38 ]: Right. Right. That makes a lot of sense. I mean – I deal with a lot of customers. I do use social media marketing and stuff. And it’s really – everyone thinks they have a unique business, but you really need to really point out what the uniqueness is, if it’s there. So, yeah.
Willie [08:56 ]: Here’s what I say. I live by this motto. What, where, and why. What are you selling? Where is it? And why should they come?
Rico [09:07 ]: Yeah, why should they buy it, right?
Willie [09:09 ]: You know, human nature – we have our senses. We’re visual, we smell, we touch. You know, when I – it’s not rocket science here, you know? Technology makes our life easier – it becomes a convenience. It becomes an organizer. It becomes a director. It becomes – it remembers and tracks and does everything for us and creates laziness. But you, as a business man and a businesswoman in today’s environment – you still have to keep your simple models, and you must execute your vision and game plan, day-in, day-out to whoever your customer base is.
Rico [09:51 ]: I – you know, and that applies to probably every business that you can think of, right?
Willie [09:57 ]: I think so. Right? I mean, it applies to Amazon, it applies to Google, it applies to Walmart, it applies to Home Depot, Target. You see their numbers. They’re all coming through, incredible, having great sales, because everybody’s working, and the economy’s booming.
Rico [10:13 ]: Yeah. And if you don’t – if you stay stagnant and you don’t change, you get lost, right? So – I mean –
Willie [10:19 ]: Time, today. I always say, right? Freedom is priceless. Time stands still for no one. People will step right over you.
Rico [10:30 ]: That’s right. That’s right. That’s what’s happening to a lot of these places right now, right? So Walmart is trying to become an Amazon. Amazon is flying away with stuff, right? I mean, no one goes to stores anymore, it seems. I mean, even friends that I know to go a store to maybe touch things, to see it, and then they’ll go back and buy it online or they might actually buy it on Amazon while they’re in the store. The –
Willie [10:54 ]: I – what I feel is – listen. 92% of retail is done in small shops or big stores. So, how much more of that can be done online? Now, me – I’m very progressive. So I’ve been shopping on the internet from the day it started. I was creating my own. But I’m very – I’m a visionary. So I believed it when everyone was scared of it. So you still will have retail. It’s just changing.
Rico [11:25 ]: That’s right.
Willie [11:26 ]: And it’s evolving. And people today want an experience. So in some sense, I always hated the big malls. I like a small town. I like a community. I like individual owners working a niche. And a lot of that’s come back with these many energy town centers. And I believe that’s the transformation of America again. It’s full of evolution, just new.
Rico [11:54 ]: Now, you talked about, you know, customers coming. But you also talk about experience. Experiential, right? I think one of the locations you opened in Queens had a roaring, 20’s style, basement bar/lounge.
Willie [12:08 ]: Right. It’s a hidden speakeasy called Bootlegged Jack’s. You have to go through the laboratory bathrooms, and it’s a big, steel vault door. You have to press this button and a red light goes off inside. You have to have the password to get in. And then the little metal hatch opens up. You tell the doorman the password, and then you get in, and it transforms you into an early 1900’s speakeasy lounge, Bordelo-sense-feel whiskey parlor.
Rico [12:36 ]: Unbeli-that’s an experience. Now how would you get the password? Is that something –
Willie [12:40 ]: The password is based on who you are, who you know, how many times you come to the restaurant, what are you eating upstairs, are you having a celebration? So it’s all done based on networking.
Rico [12:53 ]: So the restaurant – there’s a restaurant upstairs. Is it the normal Uncle Jack’s steakhouse upstairs?
Willie [12:59 ]: Yes. It’s the Uncle Jack’s Meathouse. The same location. So the Uncle Jack’s Meathouse is not a classic style steakhouse like Uncle Jack’s Steakhouse. It’s more of a new concept, where you come to get your meat game on. I’m the steak doctor. So I’m basically a meat expert. I grew up in a German-Irish household eating meat and potatoes my entire life. So I went shopping with my dad, I understand every aspect of meat. I live for it. I love it. I’m a carnivore. I’m a caveman, right? I love the nutrition. I like working out. It makes me feel strong. In this meathouse concept, it looks like an old, meat factory warehouse, but yet it has a level of luxury in the seating, in the materials used. And then we have a great menu mix where you could go there and you could spend anywhere from 20 dollars a person to 100 dollars a person and have four to five different style dining experiences. And it all is entertainment based. It’s very visualizing. The decor, the atmosphere, the artwork, the graffiti, everything handmade, customized, the way the food is displayed. I designed all these metal plates, we got hanging bacon, we got a cookie staircase. We have, you know, meatballs on golf cues. It’s very cool.
Rico [14:22 ]: Now, we were talking a little bit before we started this show that what you – you know what you tried to do a year ago. You had taken over a piece of area that, you know – is this going to be a standalone building?
Willie [14:36 ]: Hold on [dog barking] My wife took my dog out.
Rico [14:44 ]: This is what happens when you do live stream.
Willie [14:46 ]: Right. It’s okay. So Peachtree Corners – it’s three quarters, semi-attached building. And next to me is an Xfinity store. So we worked a deal with the landlord so we had this Xfinity store right next door, and now we have 4000 square foot inside, and then we have about 2000 square foot outdoor dining patio space. Some of it covered, some of it not.
Rico [15:12 ]: Nice. So you’re gonna – so what were you describing before, it’s gonna be the same look and feel. So if someone went to the Duluth location, it would be similar to that?
Willie [15:21 ]: It’s gonna be a lot like the Duluth location, but each store is unique for the area. Each menu gets tweaked for the area. So being that we’re at Peachtree Corners, we’re gonna have this special Peach Compote burger designed just for that area. So little things – we do our research of the area. All the history, who owned the land, who farmed there, what was grown there. So that’s all involved in the philosophy and story and the makeup and the ingredients we use when we’ll unveil a new location.
Rico [15:52 ]: So you’re – I mean, the meathouse is actually also like a farm to table? Are you local?
Willie [16:00 ]: Right. We use as much locally sourced, fresh ingredients, working direct with farmers, vendors, who makes honey, who makes cheeses, who’s raising their own pork, meat, sausages. Whatever way we can, we try to integrate that as much as possible.
Rico [16:17 ]: Okay. So, we’re – how far are we along now? Because it looks like you want to maybe open five additional locations, or five in total in the Atlanta area. You’ve got Duluth. Where are you now as far as getting the building, ground breaking?
Willie [16:30 ]: You know, when you design things at the level that I’m doing, it takes time. You know, working with towns today, it’s not easy. There’s a lot of regulation, there’s a lot of red tape. You gotta fight through. You have to hire a lot of people. You know, this was a fully brand new building. A brand new restaurant. It’s not like a face lift. You’re not taking an existing one. No permits were filed. So there’s a lot of different steps you gotta go through. But once you’ve passed that process and you get your store open, you know, those battles mean nothing. It’s all about execution, feeding everyone in the Peachtree community, building loyal customers, friends, winning them over, making them a part of the family, and getting them to love our house.
Rico [17:14 ]: So do you have – do you have a timeline of when you think things will happen?
Willie [17:19 ]: Well we – the final meeting is on the 27th. We just had unanimous approval on the elevation’s design. So we figure we’re breaking ground in two weeks, and we start building the building. You’ll see all the fencing wrapped. We have great visuals of what’s go come. And it’s the selfie of me on the fence, and if you send in pictures right now, you’ll be able to get invited to the grand opening and have dinner with me.
Rico [17:45 ]: So wait, there’s selfies on there now?
Willie [17:47 ]: No. The fencing that wraps the job site is getting wrapped with this meathouse fencing. Then it’s a full size selfie of me, the steak doctor, and we want people to take pictures and selfies next to it and send it in. And we’re gonna pick about 25 of the best photos and different people to come to the grand opening week celebration.
Rico [18:11 ]: Wow. Nice. Do you have an estimated time of when that might be – that grand opening?
Willie [18:15 ]: Well, we gotta figure, probably early spring of next year.
Rico [18:19 ]: Early spring. Okay. And are you working on any other restaurants or locations?
Willie [18:24 ]: Yes. Right now, I’m talking to other people in Georgia. I’m looking for the belt line, I’m looking for other developers to work with me, I’m talking to the Revel right next door, next to my Duluth store to maybe do a Jack’s tavern or one of my burger concepts there. Or maybe a speakeasy, right? So I have the Bootlegged Jack’s concept. I talked to Miami, I’m talking to Orlando. I’m looking in Virginia and Washington and North Carolina. So I’m gonna try to take over the east coast with this concept.
Rico [18:54 ]: Sounds good. And they’re all company owned. None of them are franchises?
Willie [18:59 ]: No. They’re all individually owned by me. And I have company shares for everyone who works involved in the company, runs my stores. They’re all gonna get shares and be working partners and owners. Then we’re gonna grow the brand.
Rico [19:13 ]: Okay. So you have local partners from Atlanta?
Willie [19:16 ]: Yes. So my team in Atlanta now – Brian, April, and the chef, Chris there – they’re all getting shares of the company. The opening team in Duluth will get shares in the company.
Rico [19:27 ]: So the chef that you have there now – or that you know will be there – what’s his experience? Is he working off – he’s obviously working off an existing menu that, plus the tweaks to that menu, I’m assuming, with you.
Willie [19:40 ]: Yes. Me and my chef work hand in hand. I’m a self-taught chef, so I understand the business. I understand what people like and what people need. So my chef is a creative tool, and he has the love and has the passion. Be able to work with others. And be young and be shaped and moldable. So Chris is excellent. He’s passionate, he loves food. He listens well. He works well with me. And you always say – the rich guy Tillman said, “Shut up and listen.” You know, when you have young people looking at you, eyes wide open, and realize, like, you have thirty five years of experience doing this. Are you willing to listen and learn? And work with me? And build a team? And teamwork, you know, leads to dream work. And that’s what we’re going here. We’re building a dream, and we’re changing people’s lives, we’re taking care of the community. It’s very important today to have place that people could go have a drink, have quality food, fresh, educated, good staff. It’s important.
Rico [20:46 ]: Oh, for sure. And a lot of people are talking about, like, scratch kitchens, right? I’m assuming yours is a scratch –
Willie [20:54 ]: Well that’s what we do. We make everything from scratch every day. We run a lunch show, we run a dinner show. If you see the new Peachtree location, we have this big round tower. I did a private, big round custom-made table in there to sit 14 people. It’s like the corporate event space where all these TVs on the wall for private parties. It’s going to be mind-blowing.
Rico [21:16 ]: So it’s gonna be it’s own private room, I guess?
Willie [21:19 ]: Right. When you walk in the door, there’s gonna be all these refrigerators of all the different meats, dry aged and tagged. How we’re aging them for 35 to 120 days. Also – that visualization you can see from walking around outside the building because they’ll be in the window. All the windows and doors open up. I put string lights, so it’s like a little string appeal in between the buildings. So it’s gonna be really cool.
Rico [21:47 ]: I can’t wait to see it – I can’t wait to see the renderings. I know you said you would share some with us, and we’ll be able to put that on our website along with an article about this. So I appreciate that, Willie.
Willie [21:57 ]: No problem.
Rico [21:58 ]: So what’s next for Uncle Jack’s Steakhouse?
Willie [22:02 ]: We got Peachtree working, I’m working on a lease in Miami, I’m working on a lease in Orlando. So, you know, to me, I’m gonna build one store at a time. The leases – the paperwork, the agreements, the design work – that all takes months. So I’m – me, I’m trying to do that now and the rest is my team executing the game plan.
Rico [22:22 ]: Excellent. Right. So we’ve been – this is great. We’ve been talking to Willie Degel. And – about Uncle Jack’s Meathouse – Steakhouse in New York, but Meathouse in the south. That’s what you’re expanding out on. With tweaked menus, especially to the local area. What was that particular one that you mentioned about Peachtree Corners?
Willie [22:45 ]: We’re gonna do a peach cobbler burger. It’s gonna have a peach jam, it’s gonna have cheeses that go with it. I don’t want to let you know the whole recipe yet, it’s gonna be different. We use it in some different things. We’ve got a peanut butter burger. So we’ve got a lot of new tweaks for the menu just from the Peachtree area.
Rico [23:02 ]: That sounds great. I can’t wait to try that. It’s such a – I miss New York in some ways. I don’t miss New York in a lot of ways, but what I miss in New York is the food from New York and the experimentation and stuff that goes on, and the experience, like you said. I mean, heck, Coney Island’s always an experience I think when you go there and check out the food.
Willie [23:22 ]: Coney Island’s changing. A lot of people developing there. Listen – I grew up in Queens. I live in Long Island now. Long Island don’t have the food like Queens. Queens – you have 177 languages. The largest ethnic groups in anywhere in the world. Its amazing cultural experience – we take all of that and it becomes Americanized. It gets infused. It’s the melting pot of the world. But, look, I love Georgia. Georgia is clean, neat, organized. The people are nice. Everybody’s kind. In New York, there’s grime, there’s wearing down on everyone. I’m gonna turn 52. I got an escape plan. I know where I’m going. I’m outta here in a couple years as well.
Rico [24:05 ]: That’s funny. The escape from New York. That’s funny. That’s what I did in ’95. Yeah. Good luck there. We’ve been with Willie – I appreciate you being with us, Willie. Thank you, and hang in there with me for after I close this out, but I wanna thank the Facebook livestream people. My facebook fans for showing up for Peachtree Corners Live for this show with Willie and talking about the new restaurant that’s gonna be opening up early spring hopefully – mid-spring. That’s Uncle Jack’s Meathouse. Lots of stuff sounds so unique. Can’t wait to have it. But thank you guys – I appreciate you being with us. Thank you, Willie.
Willie [24:50 ]: No problem, Rico.
Related
Food & Drink
From Our Table to Yours: Five Cozy Dishes for Winter in Peachtree Corners
Published
2 weeks agoon
November 12, 2024Winter is a time for comfort food, cozy gatherings and the familiar traditions that bring people together. In this collection, five local residents share their go-to recipes for the season. Whether it’s a spicy kick, a sweet treat or a hearty meal, these dishes are perfect for enjoying with friends and family.
Each recipe reflects a personal story, filled with memories of family traditions or new spins on old favorites. From savory soups to festive desserts, these meals capture the spirit of the season and the warmth of home cooking in Peachtree Corners.
Kentucky Bourbon Balls — Kasey Kohtala
Kasey Kohtala’s Bourbon Balls are a festive holiday treat that blends family tradition with rich flavors. For Kasey, bourbon balls are a taste of Kentucky and a reminder of growing up, where her grandparents made them every year. “Bourbon balls and the holidays go hand in hand for me — they’re basically a taste of Kentucky wrapped in chocolate,” she says.
These no-bake delights are perfect for involving the whole family. “I like that this recipe requires little use of the oven,” Kasey adds, noting that her son enjoys dipping the bourbon balls in melted chocolate. With a combination of toasted pecans, bourbon and chocolate, these treats offer a mix of sweet and savory flavors, ideal for sharing with neighbors and friends during the holidays. The smell alone takes her back to those family gatherings, making this recipe a special way to spread a little cheer each year.
Ingredients:
- 1.5 cups pecans
- 2.5 cups vanilla wafer cookies (crumbled)
- ½ cup bourbon (I prefer Four Roses or Woodford, but use your favorite!)
- 1 cup powdered sugar
- 3 Tbsp unsweetened cocoa powder
- 1.5 Tbsp molasses
- Pinch of salt
Instructions:
- Toast the pecans: Preheat oven to 350°F. Spread the pecans onto a baking sheet and bake for 8-10 minutes until toasted.
- Prep the cookies: Use a food processor to pulse the vanilla wafer cookies into crumbs (you’ll need 2.5 cups total).
- Add the pecans: Add the cooled pecans to the cookie crumbs and pulse lightly a few times. Be careful not to overdo it — you still want some texture from the pecans!
- Mix remaining ingredients: In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, molasses and salt.
- Combine together: Add the liquid mixture to the food processor and pulse until combined.
- Let mixture rest: Scoop the mixture into a bowl, give it a few stirs, and press it into a large, solid mass. Let it rest at room temperature for one hour.
- Prepare the balls: Roll the mixture into 1-inch balls and coat them in toppings of your choice. Kasey enjoys rolling hers in melted chocolate and topping them with a pecan, but you can also use nuts, coarse sugar or sprinkles.
Pro Tips:
- Soak your pecans overnight in a sealed jar filled halfway with bourbon if you have time for extra flavor.
- Sip bourbon while baking — always a good idea!
Aunt Cuda’s Soup — Jim and Carol Gaffey
Jim and Carol Gaffey share a beloved family recipe with Aunt Cuda’s Soup, a comforting dish passed down through generations. This hearty soup, made with eggplant, beef and elbow macaroni, has become a staple in their home, bringing back cherished memories of family gatherings. “Peeling and finely cubing the eggplant by hand, just as Aunt Cuda did, is one of the things that makes this soup special,” Carol shares.
The key to perfecting this dish is letting the vegetables simmer until they’re soft and tender. Grating fresh Parmesan cheese adds richness, elevating the flavors of the savory broth. For Jim and Carol, preparing this soup isn’t just cooking — it’s keeping Aunt Cuda’s memory alive while sharing a comforting tradition with loved ones.
Ingredients:
- 1 chopped onion
- 1 lb. sirloin beef
- 1 medium eggplant, peeled and diced
- 1 clove garlic, pressed
- ½ – 1 cup diced fresh carrots
- ½ – 1 cup diced celery
- 1 (16 oz) can crushed tomatoes
- 2 beef bouillon cubes
- Salt, pepper, nutmeg, sugar and parsley to taste
- ½ cup elbow macaroni
- Grated Parmesan cheese (for serving)
Instructions:
- Brown the beef and onion: In a large pot, brown the sirloin beef with the chopped onion over medium heat until cooked through.
- Add vegetables and seasonings: Add the diced eggplant, garlic, carrots, celery and crushed tomatoes. Season with salt, pepper, nutmeg, sugar and parsley to taste.
- Simmer the soup: Add the beef bouillon cubes and let the mixture simmer over low heat until all the vegetables are soft and tender, stirring occasionally.
- Cook the pasta: Stir in the elbow macaroni and cook until the pasta is tender, about 10 minutes.
- Serve: Serve the soup hot, topped with freshly grated Parmesan cheese.
Pro Tips:
- For the best flavor and texture, peel and finely cube fresh eggplant.
- Grating your own Parmesan cheese adds a rich, sharp flavor that complements the soup perfectly.
Jalapeño Honey Cornbread — Shiney Eapen
Shiney Eapen’s Jalapeño Honey Cornbread is a crowd-pleaser that balances sweet and savory with a touch of spice. Whether served at a Thanksgiving dinner or a casual game-day gathering, this cornbread has become a staple for friends and family. Shiney loves how easy it is to customize, adding fresh jalapeños, cilantro or green onions for extra flavor.
The cornbread’s blend of sweet corn, honey and jalapeños creates a perfect balance of flavors. “I love making this gluten-free with King Arthur or Krusteaz mixes,” Shiney says. Cooking it in a cast iron skillet gives the bread a golden, crispy crust, while keeping the inside soft and tender.
Ingredients:
- 2 cans corn
- 2 cans cream-style corn
- 2 boxed cornbread mixes (gluten-free Krusteaz or King Arthur preferred; do not follow box instructions)
- 2 cups sour cream
- 1.5 cups shredded Colby Jack or Mexican cheese
- 1.5 cups shredded cheddar cheese
- 1 fresh jalapeño, seeds removed (or ½ cup pickled jalapeños)
- 1 can (4 oz) mild green chilies
- 4 eggs, beaten
- 2 sticks melted butter
- 1 cup milk (2%)
- 1 Tbsp honey
- 1 tsp black pepper
- 2 tsp taco seasoning
- Small bunch cilantro, chopped
- ½ cup chopped green onions (greens only)
Instructions:
- Preheat the oven: Preheat your oven to 350°F.
- Mix the ingredients: In a large mixing bowl, combine all ingredients. Let the melted butter cool slightly before adding it to avoid scrambling the eggs.
- Prepare the pan: Pour the mixture into a large cast iron skillet or an oven-safe baking pan.
- Bake: Cover with foil sprayed with cooking spray to prevent sticking. Bake for one hour. In the last 15 minutes of baking, remove the foil, sprinkle the reserved cheese on top and continue baking until the cheese is melted and golden.
Pro Tips:
- Reserve half of the cheese to sprinkle on top during the last 15 minutes for an extra cheesy finish.
- Cilantro and green onions can be mixed into the batter or sprinkled on top with the cheese.
Iron Bowl Taco Soup — Claire King
Claire King’s Iron Bowl Taco Soup is a dish steeped in tradition, emotion and Alabama football. Growing up, Iron Bowl Saturday was more than just a game day — it was a family event. Claire’s mother would wake up early, hang their Auburn University flag, and start the soup, letting it simmer all day as the house filled with its comforting aroma. “As tradition, and quite a bit of superstition, my mom only made this soup one Saturday a year — never any other time, no matter how much we begged,” Claire recalls.
That tradition held strong until Claire and her sister both married Alabama fans, breaking the long-standing family rule. Now, the recipe has become a game-day staple, enjoyed beyond just Iron Bowl Saturday. Packed with beans, corn and a rich blend of spices, this taco soup is perfect for feeding a crowd. It also freezes well, making it a go-to for chilly days and big gatherings.
Ingredients:
- 1 package ground beef (or substitute ground turkey)
- 2 cans white shoepeg corn
- 2 cans kidney beans
- 2 cans black beans
- 2 cans pinto beans
- 1 can diced tomatoes
- 1 can Rotel (diced tomatoes and green chilies)
- 2 packages Hidden Valley Ranch dressing seasoning (dry mix)
- 2 packages Old El Paso mild taco seasoning (dry mix)
Optional Toppings:
- Shredded cheese
- Chopped green onions
- Tortilla chips
- Sour cream
Instructions:
- Brown the meat: In a skillet, brown the ground beef or turkey until fully cooked.
- Combine ingredients: Add the browned meat and all the canned ingredients (do not drain) to a large pot or Dutch oven. Stir in the ranch dressing seasoning and taco seasoning mixes.
- Simmer: Simmer on low heat for several hours, allowing the flavors to meld. The soup can simmer all day, making it perfect for long game days.
- Serve: Ladle into bowls and top with shredded cheese, green onions, tortilla chips or sour cream if desired.
White Chicken Chili — Kasey Lieu
Kasey Lieu’s White Chicken Chili is a flavorful twist on a fall favorite, blending warm spices and herbs like cumin, oregano and chili powder. “Chili is always a fall favorite, but this recipe is a fun twist on traditional chili,” Kasey says. “I love how simple this meal is to throw together, yet it’s full of nutrients and flavor.”
While you can make the dish in a crockpot, Kasey prefers the stovetop for better flavor and texture. “Sometimes I add extra full-fat coconut milk to make the soup richer and creamier,” she says. “This dish holds memories of a slow, fall Saturday — fire going, football games playing in the background and a warm bowl of chili to enjoy with the family.” Topped with avocado, cilantro or extra jalapeños, this chili is the perfect meal for a chilly weekend.
Ingredients:
- 1.5 – 2 lb. boneless, skinless chicken breasts
- 1 Tbsp avocado oil or olive oil
- 1 medium onion, diced
- 1 medium bell pepper (any color), diced
- 1 small jalapeño, seeds and membranes removed, finely diced
- 6 cloves garlic, minced
- 2.5 tsp ground cumin
- 1 tsp oregano
- 1 Tbsp chili powder
- 1 tsp fine salt, plus more to taste
- ½ tsp black pepper
- 2 cups chicken broth or bone broth
- 1 (14 oz) can full-fat coconut milk (or dairy milk/half-and-half if not dairy-free)
- Juice of ½ lime
- ½ cup fresh cilantro, chopped
- 1 (14 oz) can white beans, drained and rinsed
Optional Garnishes:
- Avocado slices
- Extra cilantro
- Parsley
- Extra jalapeños
Instructions:
- Heat the oil: Place a large saucepan or Dutch oven over medium heat and add oil. Heat until hot.
- Sauté the vegetables: Add the diced onions and bell peppers. Sauté for 5–6 minutes, stirring occasionally, until they begin to soften.
- Add the spices and beans: Stir in the garlic, cumin, oregano, chili powder, salt, pepper and beans. Cook for an additional 30–60 seconds, or until fragrant.
- Cook the chicken: Lay the chicken over the onion and pepper mixture. Add 1 cup of broth and bring to a boil. Reduce heat, cover and simmer for 12–15 minutes until the chicken is cooked through.
- Shred the chicken: Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the pan.
- Add broth and coconut milk: Pour in the remaining broth and the coconut milk. Bring back to a simmer and cover, allowing the chili to cook for another 10 minutes.
- Finish with lime and cilantro: Remove from heat and stir in the lime juice and chopped cilantro. Adjust seasonings to taste.
- Serve: Ladle the chili into bowls and top with avocado, extra cilantro, parsley or jalapeños if desired.
Pro Tips:
- While you can make this recipe in the crockpot, Kasey prefers the flavor and texture from the stovetop.
- You can prepare the chicken ahead of time in a crockpot with bone broth on high for about three hours or use a rotisserie chicken for convenience.
All of these recipes can be found in the upcoming December/January issue of Peachtree Corners Magazine.
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Three Local Chefs Share Their Favorite Holiday Recipes
Published
3 weeks agoon
November 6, 2024With the chill of winter on its way, chefs from three of Peachtree Corners’ most loved restaurants are sharing their favorite recipes to bring warmth and flavor to the season. Each recipe offers a comforting taste of home — perfect for gatherings with family and friends.
Cacio e Pepe
Chef Sunyapong of Stäge shares a timeless favorite from his menu: Cacio e Pepe. “I chose this dish because of its simplicity and comfort to make at home,” he explains. Made with pasta, salted water, butter, fresh ground peppercorns and pecorino Romano, Cacio e Pepe is all about getting the basics right. “When cooked properly, you get a velvety creamy pasta dish,” Chef Sunyapong says, emphasizing the importance of proper technique and quality ingredients.
He offers a few tips to elevate the dish, starting with good cheese and fresh peppercorns. “Find a nice cheese at your local deli and grate it yourself,” he suggests. “Use whole peppercorns and give them a little toast in a pan to bring out the flavors before you crush them.” Chef Sunyapong also recommends using high-quality European butter to finish the dish, which brings everything together.
While Stäge serves a truffled version of Cacio e Pepe, Chef Sunyapong encourages home cooks to make their own variations with different proteins or vegetables, though he admits, “the simple version is my favorite.”
Ingredients:
- 8 oz pasta
- 2 tsp coarse ground peppercorns
- 1 Tbsp chopped garlic
- 5 Tbsp unsalted butter
- 1 cup pecorino Romano
- ½ cup grated Parmesan cheese
Instructions:
1. Boil the pasta
Bring a pot of water to a boil and add 1 tablespoon of kosher salt. Add the pasta and cook until al dente (about 8 minutes). Drain and reserve 1 cup of the pasta water.
2. Toast the peppercorns
Heat a pan over medium heat and toast the peppercorns. Add 2 tablespoons of butter, then add the garlic and cook for 1 minute.
3. Create the sauce
Add half of the reserved pasta water to the pan and let it cook down for about 2 minutes. Stir in the pecorino Romano to create a velvety sauce.
4. Combine pasta and sauce
Toss the pasta and remaining butter into the pan. If the sauce seems too dry, add more of the reserved pasta water as needed.
5. Finish and serve
Transfer the pasta to a serving bowl and finish with grated Parmesan cheese.
Bread Pudding with Bourbon Sauce
Executive Chef Robert Chaffin of Dahlia’s Restaurant & Porch shares a personal favorite: Bread Pudding with Bourbon Sauce. This dish is more than just comfort food; it’s a family recipe passed down from his grandmother, making it a nostalgic treat. “It’s something I grew up eating, and I’m always excited whenever I have the chance to share my recipes with others,” Chaffin says.
To keep the bread pudding moist and flavorful, Chef Chaffin has a key tip: “Soak the raisins in bourbon. This allows the bread pudding to stay moist and not dry out!” He also emphasizes compressing the mixture into the pan to ensure the best texture.
The bourbon sauce, which adds both creaminess and depth, is what sets this bread pudding apart. “It helps keep the bread pudding from drying out,” Chaffin explains, adding that this rich sauce brings the entire dish together. For him, it’s a dessert that evokes warmth and comfort, perfect for sharing during the colder months.
Tip: Start by soaking the raisins in bourbon before preparing anything else. You can even soak them a day or two ahead. Also, if the bread is fresh, dry it out in a 200°F oven for 10 minutes after cubing it.
Ingredients:
For the Bread Pudding:
- 1 cup raisins
- 1 loaf day-old French bread, cut into 1” cubes (about 6-7 cups)
- 4 cups milk
- 3 large eggs
- 2 cups sugar
- 2 Tbsp vanilla extract
- ¼ cup bourbon whiskey
- ¼ tsp allspice
- ¼ to ½ tsp cinnamon
- 3 Tbsp butter, melted
For the Bourbon Sauce:
- ½ cup (1 stick) butter, melted
- 1 cup sugar
- 1 large egg
- ½ cup bourbon whiskey (adjust to taste)
Instructions:
1. Soak the raisins
In a small bowl, combine the raisins with ¼ cup bourbon. Cover and soak for 1 to 2 hours. The raisins should absorb most of the bourbon during this time (any leftover bourbon can be used in the recipe).
2. Preheat the oven
Preheat the oven to 350°F.
3. Soak the bread in milk
Place the cubed bread in a large mixing bowl and pour in the milk. Use your hands to press the bread into the milk until fully soaked (not all of the milk may be absorbed).
4. Add the egg mixture
In a separate bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour this mixture over the bread and milk. Add the bourbon-soaked raisins and gently stir to combine.
5. Transfer to the pan and bake
Pour the melted butter into the bottom of a 9”x13” baking pan, coating the bottom and sides. Pour the bread mixture into the prepared pan. Bake at 350°F for 35 to 45 minutes or until the pudding is set. The edges will turn golden and pull slightly away from the sides when it’s done.
6. Make the bourbon sauce
While the bread pudding bakes, prepare the bourbon sauce. Melt the butter in a medium saucepan over low heat. Add the sugar and egg, whisking to combine. Slowly cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat (be careful not to let it simmer or the sauce may curdle). If it curdles, remove from heat and blend until smooth. Whisk in the bourbon to taste. Whisk again before serving.
7. Serve
Serve the bread pudding with bourbon sauce on the side and pour it over to taste. Bread pudding is best served immediately, but leftovers can be refrigerated for up to 5 days and reheated in the microwave.
Oven Roasted Pork Tenderloin with Sweet Potatoes and Spinach
Chef James Chien of Eating Americana turns to a classic Oven Roasted Pork Tenderloin with Scalloped Sweet Potatoes and Wilted Spinach for a cozy fall or winter meal. For him, it’s all about balance — pairing tender pork with the sweetness of honeyed sweet potatoes and the earthy, buttery flavor of wilted spinach. “It’s a festive fall and winter dish,” Chien says, “and it can be elevated with heirloom potatoes for a colorful twist.”
Key to the recipe is preparing the pork tenderloin with garlic and a rosemary-thyme rub. “Making incisions in the pork and stuffing it with garlic cloves really brings out a deep flavor,” Chien explains. His technique for perfectly cooked sweet potatoes involves boiling them briefly before baking, ensuring they hold their shape and absorb the rich honey-butter mixture.
As for the finishing touch, Chien makes a Coca-Cola reduction sauce to drizzle over the pork. “It adds a sweet, tangy glaze that balances the savoriness of the dish,” he says. The simplicity of the ingredients combined with thoughtful preparation makes this a go-to recipe for Chef Chien, perfect for fall and winter gatherings.
Ingredients:
- 1 pork tenderloin (1 to 1.5 lbs.)
- 6 garlic cloves
- 1-2 tsp fresh thyme, minced
- 1-2 tsp fresh rosemary, minced
For the Sweet Potatoes:
- 2 large sweet potatoes
- ½ cup honey
- ½ cup brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ stick salted butter
For the Spinach:
- 1 small red onion, finely diced
- 1 red bell pepper, finely diced
- 3-4 cups fresh spinach
- 2 Tbsp butter
- Salt and pepper, to taste
For the Coca-Cola Sauce:
- 1 can Coca-Cola
- ½ cup brown sugar
- 1 Tbsp cornstarch
- 2 Tbsp cold water
- ½ stick butter
- Fresh thyme sprigs for garnish
Instructions:
1. Prepare the pork tenderloin
Remove the silver skin from the pork tenderloin. Using the tip of a sharp knife, make small incisions along the tenderloin and insert garlic cloves (about 6 cloves for an average-sized loin). Rub the pork with minced thyme and rosemary. Set aside. Preheat the oven to 375°F and allow it to heat for 30 minutes.
2. Prepare the scalloped sweet potatoes
Slice the sweet potatoes into 1/4-inch thick rounds. Place them in a pot with water and bring to a boil. Boil for 10 minutes, then remove from heat and let sit for 5 minutes. Strain the sweet potatoes and add ½ cup each of honey and brown sugar along with the ½ teaspoon cinnamon, ¼ teaspoon nutmeg and half a stick of salted butter. Spread the sweet potatoes on a greased sheet pan and set aside.
3. Cook the pork and sweet potatoes
Place both the pork tenderloin and the sweet potatoes in the preheated oven. Cook for 25 minutes or until the pork reaches an internal temperature of 145°F.
4. Prepare the spinach
Finely dice the red bell pepper and red onion. Set aside. Dip the spinach into boiling water briefly, then transfer to a hot saucepan. Add 2 tablespoons of butter along with salt and pepper to taste. Toss in the finely diced red onion and red bell pepper. Cook for 1-2 minutes. Prepare this dish about 5 minutes before the pork and sweet potatoes are ready to come out of the oven.
5. Make the Coca-Cola sauce
In a small sauce pot, pour in 1 can of Coca-Cola and add ½ cup brown sugar. Bring to a boil, then reduce heat and add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) to thicken the sauce. Finish with ¼ stick of butter, stirring until fully combined. This sauce will be served with the pork.
6. Garnish and serve
Once the pork and sweet potatoes are cooked, remove them from the oven. Drizzle the Coca-Cola sauce over the pork tenderloin and garnish with a sprig of thyme. Serve the pork with the wilted spinach and scalloped sweet potatoes on the side.
For a festive fall or winter dish, you can also substitute heirloom potatoes for the sweet potatoes to add a splash of color to your plate.
For more holiday recipes from local residents and chefs, check out Savor the Season online or in the November/December issue of Southwest Gwinnett magazine.
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Irie Mon Cafe Brings Taste of Jamaica to Peachtree Corners
Published
2 months agoon
September 19, 2024The September 26 grand opening event was rescheduled for October 10 due to bad weather.
Irie Mon Cafe, the newest destination for authentic Jamaican cuisine in Gwinnett County, is excited to announce its grand opening celebration. Located in Peachtree Corners, the cafe will bring the vibrant flavors of Jamaica to the community, offering a culinary journey that celebrates the island’s rich food culture.
Grand opening highlights
• Live Music: Enjoy the rhythmic sounds of Jamaica with live performances, setting the perfect tone for the evening.
• Menu Tasting: Savor a variety of Irie Mon Cafe’s signature dishes, from spicy jerk chicken to savory oxtail, for a true taste of the island.
• Drink Specials: Indulge in handcrafted cocktails and drink specials, infused with tropical flavors that complement the rich menu offerings.
• Entertainment: The event will also be filled with interactive entertainment, bringing together the best of Jamaican culture and hospitality.
“At Irie Mon Cafe, we are dedicated to bringing the authentic flavors and spirit of Jamaica to Peachtree Corners,” said Chris Williams, the restaurant’s founder. “We invite everyone to join us for a night of great food, music and entertainment as we celebrate the grand opening of our cafe.”
About Irie Mon Cafe
Irie Mon Cafe specializes in authentic Jamaican cuisine, offering a menu rich in traditional dishes made with fresh ingredients and bold flavors. From jerk chicken to oxtail, the cafe provides a genuine Jamaican culinary experience in a warm and inviting atmosphere.
Whether you’re looking for a casual meal or need catering for a special event, Irie Mon Cafe brings the best of Jamaica to every plate.
For more information about Irie Mon Cafe and to stay updated on the grand opening, visit iriemoncafe.com.
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