Winter 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:

1. Toast the pecans: Preheat oven to 350°F. Spread the pecans onto a baking sheet and bake for 8-10 minutes until toasted.
2. Prep the cookies: Use a food processor to pulse the vanilla wafer cookies into crumbs (you’ll need 2.5 cups total).
3. 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!
4. Mix remaining ingredients: In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, molasses and salt.
5. Combine together: Add the liquid mixture to the food processor and pulse until combined.
6. 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.
7. 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:

1. Brown the beef and onion: In a large pot, brown the sirloin beef with the chopped onion over medium heat until cooked through.
2. Add vegetables and seasonings: Add the diced eggplant, garlic, carrots, celery and crushed tomatoes. Season with salt, pepper, nutmeg, sugar and parsley to taste.
3. 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.
4. Cook the pasta: Stir in the elbow macaroni and cook until the pasta is tender, about 10 minutes.
5. 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:

1. Preheat the oven: Preheat your oven to 350°F.
2. 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.
3. Prepare the pan: Pour the mixture into a large cast iron skillet or an oven-safe baking pan.
4. 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:

1. Brown the meat: In a skillet, brown the ground beef or turkey until fully cooked.
2. 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.
3. 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.
4. 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:

1. Heat the oil: Place a large saucepan or Dutch oven over medium heat and add oil. Heat until hot.
2. Sauté the vegetables: Add the diced onions and bell peppers. Sauté for 5–6 minutes, stirring occasionally, until they begin to soften.
3. 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.
4. 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.
5. Shred the chicken: Remove the chicken from the pot and shred using two forks. Return the shredded chicken to the pan.
6. 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.
7. Finish with lime and cilantro: Remove from heat and stir in the lime juice and chopped cilantro. Adjust seasonings to taste.
8. 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.

The 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.

If you’ve been to or near the Forum in the past few months, you’ve probably noticed cranes and construction crews. The anticipation of the first phase of renovation of the 22-year-old retail center has left a lot of Peachtree Corners residents as well as nearby patrons excited to see changes.

The Forum administration invited the media for a hard hat tour on July 17. The event showcased the redevelopment progress ahead of The Plaza’s grand opening on Aug. 8.

Scrumptious bites incoming

Executives from the development and leasing teams joined on-site management and led attendees around the new central gathering space, guest amenities and Politan Row, the newly created 10,000-square-foot food hall.

Dining concepts from veterans at Sheesh, Twenty-Six Thai and newbie Gekko Kitchen were the first food vendors announced for the space, which is expected to open in January.

“We can’t wait to introduce the Peachtree Corners community to our food hall experience,” said Politan Group CEO Will Donaldson in a news release. “Every detail from the design to the bar program to the cuisine is thoughtfully curated to inspire guests to not only mingle with one another but to connect with our incredible restaurateurs and discover new favorites.”

During the tour, Donaldson explained that eventually there will be seven different global cuisines in the Politan Row food court at the Forum featuring well-known and up-and-coming local talent. Once complete there will be a central bar, a private event venue and a covered outdoor patio.

“One of the things that we’re excited about is this unique design that we’ve come up with, that’s very specific to this area,” he said. “We’ll be open seven days a week for lunch and dinner. Whether you’re with a group for lunch or with your family, it works great for multiple settings.”

Twenty-six Thai owner Niki Pattharakositkul said the restaurant will work with local vendors to source the freshest meats and produce possible.

“There are certain types of produce and protein we try to source locally, but sauces and the more exotic produce and herbs, we have to import from Thailand,” she said. “Our brand is trying to move towards doing things locally and sustainably.”

Working with organizations such as Georgia Grown limits the use of large food distribution companies. Since starting Twenty-six Thai in 2016, Pattharakositkul has launched seven locations across metro Atlanta, including at Politan Row’s Ashford Lane and Colony Square.

The eatery describes itself as an “authentic wok-fired Southeast Asia-inspired menu featuring items such as pad Thai, pad see ewe and classic drunken noodles.”

Sheesh, a Mediterranean concept that uses simple, wholesome ingredients prepared with unique spices and blends, is run by corporate executive chef Charlie Sunyapong and director of operations Raquel Stalcup. The two are also members of the group behind full-service restaurants Stäge at Town Center and Pêche at the Forum.

The popularity of those suburban concepts has already taken off. With Sheesh, they’re looking to do something different.

“There are going to be some things that are unique to Sheesh that you’re not going to get at the other places,” said Sunyapong. “You’re not getting a whole restaurant; this is quicker fare.”

Gekko Kitchen, a former food truck transformed into a hibachi and ramen experience, will be serving fresh, fast bowls that are more colorful and lighter than traditional hibachi fare.

Gathering spots

Development Manager Nick Lombardo explained that NAP is moving away from building big construction projects from scratch like Colony Square in Midtown Atlanta and Avalon in Alpharetta.

“As a company, North American Properties pivoted around 2020 from building big ground-up construction to more redevelopment with already existing properties,” he said. “With the thought of great assets that just need a little more attention Infused into them to create value, we bought the Forum in 2022.”

He said that value-add propositions done at The Forum will create a more walkable center.

“Trying to compete with the internet on convenience is a very tough task, so the way we differentiate is by experiences,” he said. “We host between 150 to 200 events every year. We have things like concerts, wellness and fitness events and we have child playtime events. Our marketing team does a great job and they’re the differentiator when it comes to what makes our property stand out.”

By the first week of August, a large gathering space will be unveiled in the central area of the property between Pottery Barn and seafood restaurant Pêche. It will have a nine-foot LED screen capable of hosting movie nights and sports viewing. There will also be musical performances featuring local artists.

“We’re not in competition with Town Center,” said Charlotte Hinton, marketing manager at The Forum. “Town Center has gates like a real music festival and we’re more like a ‘chill and enjoy the music’ vibe where you can grab a beer and hang out or maybe kind of walk around.”

The smaller space and artificial turf are unlike the Town Center space where attendees spread blankets and bring chairs. The Forum will have furniture and seating in the space so folks can just gather and either enjoy time with family or partake in events.

The Forum will also offer valet parking on a limited schedule at that end of the property.

More improvements

Although the construction equipment will have moved out, the jewel box building will house a yet-to-be-named restaurant that will open early next year.

“We’re pretty much done with what we’re doing as far as landlord work,” said Lombardo. “We ask our tenants to bring their brand and their design and their material pallet and put that on the building to express their brand identity. They know their brand better than we do. They know how to best design their building and how it functions and works.”

It’s the same process with retail stores, he added.

“We always ask all of our new tenants to come in here when they’re building their storefront,” he said. “They’re not just selling their clothes; they’re selling a lifestyle in the brand so we ask them to push their brand out to the street.”

Even with the new spaces, there will be no shortage of parking, Lombardo added. “There’s plenty of parking behind these buildings,” he said pointing toward Pêche. “What we’ve done is enhance the connectivity to those areas. We’ve redone this breezeway and we’re adding lighting and connecting the parking lot to the main boulevard here. The goal is to replace cars with people and activity and bring a sense of community to the property.”