8 Great Things to Know for WORLD OF PROM and the August Atlanta Apparel Market

It’s Market time again! Make the most of the Augusts Atlanta Apparel Market and the WORLD OF PROM Market with this quick round up of updates.

  1. When Market is Open

The August Atlanta Apparel Market and the WORLD OF PROM Market are operating on new date patterns.

Atlanta Apparel
Showrooms: August 1 – 5, 2017
Temporaries: August 2 – 5, 2017

Tuesday, August 1
9 a.m. – 6 p.m.
Wednesday, August 2
9 a.m. – 6 p.m.
Thursday, August 3
9 a.m. – 6 p.m.
Friday, August 4
9 a.m. – 6 p.m.
Saturday, August 5
9 a.m. – 6 p.m.

Shop late! Accessories booths on Floor 2 stay open until 7 p.m. on Thursday and selected showrooms on Floor 8 stay open until 8 p.m. on Friday.
Temporaries close at 3 p.m. on Saturday

World of Prom
Showrooms: August 1 – 5, 2017
Temporaries: August 1 – 4, 2017

  1. Where to find product

Atlanta Apparel has one more floor of product at the August 2017 Market. Floor 14 features social occasion product, a resource center and a trend studio.

Product is laid out as so:
Floor 2  AmericasMart Premiere® – Contemporary, Resort & YC Apparel, Accessories & Shoes
Floor 3  READY! – Ready-to-Wear ; J.F.A – Jewelry & Fashion Accessories ;Packaging, Display, Fixtures
Floor 4  NOW! – Young Contemporary ; Shoe Studio ; IMPULSE! – Cash & Carry
Floor 5 NOW! Young Contemporary
Floor 6 Immediate Resources: Fine Jewelry
Floor 7 Immediate Resources: Apparel, Accessories & Jewelry
Floor 8 Fashion Accessories & Shoes
Floor 9  Women’s & Men’s Apparel ; AmericasMart Premiere® Contemporary Co-Op
Floor 10  Social Occasion
Floor 11 Women’s & Men’s Apparel ; AmericasMart Premiere® Contemporary Apparel
Floor 12 Social Occasion
Floor 13 Children’s World & Maternity
Floor 14 Social Occasion

  1. When To Catch A Show

One of the most exciting parts of Market is the fashion shows. In August 2017, buyers have the opportunity to see two Prom shows, a children’s show and six Daily Struts.

Tuesday, August 1, 2017 World of Prom Fashion Show Featuring Exhibitors from Floor 14 6:15 p.m. Floor 15, Fashion Theatre
Wednesday, August 2, 2017 Children’s World Fashion Show 6:15 p.m. Floor 13, NW Quadrant
Wednesday, August 2, 2017 The Daily Strut Featuring Floor 5 (Young Contemporary) 3:00 p.m. Floor 2, Fashion Runway
Wednesday, August 2, 2017 The Daily Strut Sponsored by HYFVE Noon Floor 2, Fashion Runway
Wednesday, August 2, 2017 World of Prom Fashion Show Featuring Exhibitors from Floors 10 + 12 6:15 p.m. Floor 15, Fashion Theatre
Thursday, August 3, 2017 The Daily Strut Featuring New Exhibitors 3:00 p.m. Floor 2, Fashion Runway
Thursday, August 3, 2017 The Daily Strut Sponsored by Oddi Noon Floor 2, Fashion Runway
Thursday, August 3, 2017 The Matisse Kickoff Party at Atlanta Apparel 6:00 p.m. Floor 2, Atrium
Friday, August 4, 2017 The Daily Strut Featuring Resort 3:00 p.m. Floor 2, Fashion Runway
Friday, August 4, 2017 The Daily Strut Sponsored by Skies are Blue Noon Floor 2, Fashion Runway
  1. Where To Find Food

Floor 1
Market Coffee
Starbucks Coffee, Pastries, Smoothies, Sandwiches, Snacks
Tues – Sat: 7:30 a.m. – 6 p.m.
Fast and Fresh
Breakfast Sandwiches, Starbucks Coffee, Salads, Sandwiches, Cold Drinks, Snacks
Tues – Sat: 8 a.m. – 4 p.m.
Market Café
Handcrafted Sandwiches, Made-To-Order Burgers, Salads, Entrees
Tues – Sat: 11 a.m. – 4 p.m.

Floor 2
Green House
Made-To-Order Salads with Choice of Toppings
Wed: 11 a.m. – 4 p.m. | Thurs – Fri: 11 a.m. – 5 p.m. | Sat: 11 a.m. – 3 p.m.
Cash Bar
Beer, Wine, Cocktails, Snacks
Mon: 10 a.m. – 3 p.m. | Tues – Fri: 10 a.m. – 6 p.m. | Sat: 10 a.m. – 3 p.m.
Jim N Nick’s
BBQ, Chicken, Mac & Cheese
Wed: 11 a.m. – 4 p.m. | Thurs – Fri: 11 a.m. – 5 p.m. | Sat: 11 a.m. – 3 p.m.

Floor 3
Chicken Salad Chick
Assorted Chicken Salad & Sandwiches
Wed : 11 a.m. – 4 p.m. | Thurs – Fri : 11 a.m. – 5 p.m. | Sat : 11 a.m. – 3 p.m.
Coffee/Wine Bar
Starbucks Coffee, Espresso Drinks, Pastries, Snacks
Wed – Fri : 9 a.m. – 3 p.m. | Sat : 11 a.m. – 3 p.m.

Floor 4
Baja Fresh Mexican Grill
Burritos, Quesadillas, Salads
Wed: 11 a.m. – 4 p.m. | Thurs – Fri: 11 a.m. – 5 p.m. | Sat: 11 a.m. – 3 p.m.

Floor 5
Chick-fil-A
Breakfast & Lunch Sandwiches/Salads
Wed – Fri: 8 a.m. – 4 p.m. | Sat: 8 a.m. – 3 p.m.
Cash Bar
Beer, Wine, Cocktails, Snacks
Wed – Fri: 10 a.m. – 5 p.m. | Sat: 10 a.m. – 3 p.m.

Floor 7
Deli By Design
Handcrafted Sandwiches, Soups, Hot Dogs & Snacks
Tues – Wed: 11 a.m. – 4 p.m. |
Thurs – Sat: 11 a.m. – 5 p.m.
Cash Bar
Beer, Wine, Cocktails, Snacks
Tues – Sat : 10 a.m. – 5 p.m.

Floor 9
Fast & Fresh Bistro
Grab and Go & Bistro Box Lunches
Tues – Fri : 11 a.m. – 4 p.m. | Sat : 11 a.m. – 5 p.m.

Floor 11
Chick-fil-A
Breakfast & Lunch Sandwiches/Salads
Tues – Sat : 8 a.m. – 4 p.m.
Floor 14
Cash Bar
Beer, Wine, Champagne, Snacks
Tues – Sat : 10 a.m. – 4 p.m

  1. Who’s Wearing What

Atlanta Apparel’s Peaches are back wearing both social occasion and contemporary apparel and accessories.

Catch them throughout the Market.
Tuesday, August 1: Rachel Allen
Wednesday, August 2: Brighton and Forever Unique
Thursday, August 3: Uncommon Fashion, Matisse and Forever Unique
Friday, August 4: BlankSlate
Saturday, August 5: Sheppard & Tucker

  1. Where to be Pampered

Need a refresh during a busy day at Market? Stop by the Glam Stations and get your hair curled, straightened or styled.

Tuesday August 1 – Thursday, August 3
Floor 11
1-4pm
Presented by Drybar

Floor 14
3 pm
Presented by DREAMDRY Buckhead

 

  1. What Are The Photo Ops

Get your ‘gram ready. Head up to Floor 14 to capture the Prom color of the year – Pink – in The Pink Room and top trends for prom 2018 as presented by Seventeen Prom in the Style Studio. Capture yourself on the Runway at Matisse Kickoff Party on Thursday, August 3 at 6 p.m.

If you’re snapping, use the WORLD OF PROM and August Atlanta Apparel geofilters.

Be sure to tag us at @AtlantaApparel, #atlapparel and #onlyinatlanta

  1. Where To Party

At Atlanta Apparel we know how to celebrate! Join us as we toast the industry throughout the Market

Tuesday, August 1, 2017

Floor 14 Ribbon Cutting Celebration
Sponsored by GOVINO and Wedgwood
5:00 p.m.
Floor 14

Tuesday, August 1, 2017
World of Prom Fashion Show Pre-Party
5:30 p.m.
Floor 15, Fashion Theatre

Wednesday, August 2, 2017
Children’s World Fashion Show Pre-Party
5:45 p.m.
Floor 13

Wednesday, August 2, 2017
The Madison James Fashion Show Pre-Party
5:30 p.m.
Floor 15, Fashion Theatre

Thursday, August 3, 2017
The Matisse Kickoff Party at Atlanta Apparel
6:00 p.m.
Floor 2, Atrium

For more information about the August Atlanta Apparel Market visit www.AmericasMart.com/August. For more information about the WORLD OF PROM Market, visit www.AmericasMart.com/WORLDOFPROM.

Social Occasion Collection Expands to Building 3, Floor 14

Atlanta Apparel expands its dominance of the social occasion industry with a stellar list of new lines joining the collection, along with established WORLD OF PROM headliners expanding their Market footprints in the new Floor 14 buying destination, opening at the August 2017 Market.

With a trend studio showcasing must-have looks for prom, pageant and quinceañera and a fully furnished resource center, Floor 14 connects buyers with the trends they need to know now in a comprehensive style not available anywhere else in the industry.

The Floor 14 expansion is the next chapter in AmericasMart’s growth and dominance in the social occasion community. The expansion follows the addition of the Floor 12 social occasion collection and the launch of VOW | New World of Bridal in 2012; the 2013 debut of The Collective, a permanent temporary collection that has become a trend incubator; and the addition of a spring VOW Market in 2016.

“The inaugural Floor 14 social occasion collection is simply spectacular,” says Mary Sullivan, senior vice president of Leasing. “Inspiration, style and celebration radiate through the floor. It is truly a social occasion fashion destination.”

Lines taking permanent space in the new collection include:

  • New: Lotus Threads shows tops, cocktail dresses and gowns with stunning hand-sewn beaded detailed embellishments.
  • Relocation: Jovani is a premiere designer of prom, evening and wedding dresses created with luxurious fabrics and details.
  • New: Cachet presents social occasion wear dedicated to making women look spectacular during life’s most memorable moments.
  • Relocation: Knowing that today’s woman is dynamic both in fashion and life, Mac Duggal designs gowns that touch the very essence of the woman who wears them.
  • New: Ava Presley presents gowns that are perfect for standing out in the crowd at prom.
  • Relocation: ASHLEYlauren is a fashion line that is young, beautiful and red-carpet ready, consisting of evening, cocktail, mother of the bride, bridal, prom, homecoming and pageant dresses.
  • New: Your Party Shoes showcases shoe collections for prom, pageant, weddings or any special occasion.
  • Relocation: Primavera Couture presents delightfully feminine and utterly alluring dresses and gowns.
  • New:  Merrily presents trend-driven mother-of-the-bride gowns.  
  • Relocation:  Distinguishable by superior cuts, exquisite detailing and remarkable design, Gemy Maalouf gowns feature the designer’s easy-to-wear signature while perfectly capturing classic glamour through intricate detailing. With the same feminine and luxurious spirit, Beside Couture by Gemy presents Maalouf’s design and style through an accessible line.
  • New: Justin Alexander is one of America’s and Europe’s most successful producers of wedding fashions.

Designer Carmen Marc Valvo joins the collection in September at the VOW | New World of Bridal Market showcasing elegant designs that combine classic artistry and refinement.

“AmericasMart Atlanta is the premier Market in the world for showcasing gowns,” says Jovani Vice President, Director and CFO Abraham Maslavi. “We are so successful in there that we need to expand our space to showcase more looks and continue to grow the line. AmericasMart supports us in this vision and has given us the platform to grow.”

“Mac Duggal is so excited to unveil our awe-inspiring Spring 2018 collections in our new state of the art, timelessly modern showroom on the 14th floor,” says owner and designer Mac Duggal. “We have always found WORLD OF PROM at AmericasMart to be a successful, strong, diverse market with savvy buyers from all over the world. It is always a pleasure working with the WORLD OF PROM buyers who are educated, fashion conscious, on-trend retailers who understand the complexities of the women’s social occasion industry.”

Complementing the permanent showrooms is an international collection of temporary exhibitors including Ragazza Fashion (Mexico), Fidda (Turkey), Dulce Celia (India), Yana La Page (Turkey), Jadore Evening (Canada), Mascara Pour La Femme (United Kingdom) plus an expanded presentation for SIFA Menswear.

 Looks from the Floor 14 collection are showcased in a dedicated fashion show on Tuesday, August 1 at 6:15 p.m. Buyers are invited to toast the new showrooms at a Ribbon Cutting ceremony at 5 p.m. before the runway show.

WORLD OF PROM takes places Tuesday, August 1 – Saturday, August 5 with temporaries Tuesday, August 1 – Friday, August 4, 2017. Visit AmericasMart.com/WORLDOFPROM for more information.

Pork Souvlaki with Cucumber Salad

Chef Kevin Gillespie transported us to Greece with his Pork Souvlaki demonstration. Make this dish for your friends and family with this recipe.

PORK SOUVLAKI 
WITH CUCUMBER SALAD
By Chef Kevin Gillespie

In 2011, Valerie and I honeymooned in Greece. The best meal we had was also the least expensive. We found this little hole-in-the-wall that had a wood-burning grill, a hand-cranked rotisserie, two hot-plate heating elements, and only four tables. It was run by one guy who began our pork souvlaki by walking next door to the butcher shop to
procure a pork loin. He threaded the pork on skewers and grilled it over wood. That pork souvlaki was hands-down the best thing we ate in Greece. This recipe pays homage to that preparation by combining a traditional Greek pork souvlaki with the American penchant for gyros, which is grilled meat wrapped in puffy pita bread. It makes
a satisfying sandwich. If you can find goat’s milk yogurt, that will give the cucumber salad a little more tang and creaminess. But plain old cow’s milk Greek yogurt works fine too.

1 tablespoon dried oregano
3 teaspoons kosher salt
1 tablespoon olive oil
2 teaspoons freshly squeezed
lemon juice
3 cloves garlic, crushed
12 ounces boneless, tail end
pork loin, cut into 1-inch cubes
1 Kirby/pickling cucumber,
peeled and diced, about ¾ cup
¼ cup grape tomatoes,
quartered
1 small red bell pepper, ribs and
seeds removed, finely diced,
about ¼ cup
1 jalapeño pepper, ribs and
seeds removed, finely diced
4 pieces Greek-style flatbread or
pocketless pita
1 tablespoon minced red onion
¼ cup Greek yogurt

Mix the oregano, 1 teaspoon of the salt, the olive oil, 1 teaspoon of the
lemon juice, and the garlic in a zip-top bag and smush the bag together
with your hands to combine. Add the pork and toss in the marinade, making
sure all the pieces are covered. Squeeze out the air, zip the top shut, and
marinate at room temperature for at least 2 hours.

Mix the cucumbers, tomatoes, bell pepper, jalapeño, and onion together with
1 teaspoon of the salt. Set aside while the meat marinates.
Heat a grill pan over high heat or an outdoor grill to medium-high. Skewer
the pork onto 4 skewers and put on the grill. Grill until charred on one
side, about 2 minutes, then flip, grilling until all sides are charred; the other
sides will take a little longer, about 3 minutes per side. The meat should
be somewhat firm and have an internal temperature of about 145°F when
done. If you have room on the grill, grill the flatbread to soften it as you cook
the pork; otherwise, when the pork is done, set aside to rest, tented with
aluminum foil, and grill the flatbread just until you have nice charred grill
marks on both sides.

Just before serving, stir the yogurt, the remaining 1 teaspoon lemon juice,
and the remaining 1 teaspoon salt into the cucumber mixture and toss to
combine.

Slide the meat from the skewers onto the flatbread and dress with the
salad. Serve immediately.

GOOD TO KNOW
If you’re using an indoor grill pan, crank it on high heat for the best sear marks. On an outdoor grill, medium-high heat works best.

Get more of Chef Gillespie’s recipes by visiting http://www.chefkevingillespie.com/

Chilled Avocado Soup with Crab, Creme Fraiche and Pickled Jalapeño

Loved Chef Gerry Klaskala’s presentation in the Demonstration Kitchen at The Atlanta International Gift & Home Furnishings Market? Make his Chilled Avocado Soup with Crab, Creme Fraiche and Pickled Jalapeño at home with this recipe.

Chilled Avocado Soup with Crab, Creme Fraiche and Pickled Jalapeño
by Chef Gerry Klaskala

AVOCADO SOUP

  • 4 avocados
  • 1/2 bunch cilantro
  • 1 jalapeño, seeded and minced
  • 1/4 cup lime juice
  • 1 qt. coconut water
  • Salt to taste

Combine the above in a Vita-Prep Blender, puree until smooth. Place in a non-reactive container and keep chilled.

CITRUS MARINATED CRAB

  • 1/4 lb. lump crab
  • Zest of half each, lime, lemon and orange
  • 1 tbsp grapeseed oil
  • 1-1/2 tsp lemon juice
  • Season to taste with salt

Combine the above in a non-reactive bowl, gently mix. Keep chilled.

PICKLED JALAPEÑOS

  • 2 jalapeños
  • 1/4 cup sugar
  • 1/4 cup water

In an All-Clad sauce pan cook over medium heat for five minutes, remove to a non-active container and chill.

1/4 cup creme fraiche

Serve avocado soup in pre-chilled bowls. Top with creme fraiche, citrus marinated crab and pickled jalapeños.

——-

Prefer to have Chef Klaskala make this for you? Visit Aria at 490 E Paces Ferry Rd NE, Atlanta, GA 30305. For more information visit http://www.aria-atl.com/ or call (404) 233-7673.

Learn from more Atlanta chefs at presentations throghout the Market in the Demonstration Kitchen on Building 2, Floor 8.

Catching Up with Stan Topol

St Regis - Stan Topol 2 - Living Room

Award-winning Atlanta-based designer Stan Topol is a fixture at AmericasMart Altlanta, whether he’s scouring Market for new finds or creating a Market Vignette.

Topol once again put his timeless style on display for us in the vignette installation in the Building 1 Lobby, so we asked him to reflect on the foundations of his creative impulse and how he builds a space from scratch.

AmericasMart: Your mantra is “Timeless Design.” How do you begin to create “Timeless Design” in an empty room? Is it one particular item that begins to set things in motion?

Stan Topol: When I see an empty room, I really don’t think about “timeless” or any other design feature. I look at my client and see how they will use this room that we create. It’s more about them, and how I can lead them into a comfortable situation that they are proud of today and will be for the next decade or longer.

AM: There are so many different ways to approach color, as many people seek out unique accents or bold feature walls. Are there certain timeless colors that you feel work in nearly every setting?

577_estroff  /  stan topol _paper cityST: My approach to color is quite simple. I look at my client, check their wardrobe and build our color palette from that. In fact, one day I will tell you a story about Joseph Braswell (the former head of Parsons Interior Design) and his gracious explanation of a Dining Room he did for a lady once who lived on Park Avenue.

AM: Is there a classic structure to building around the key furniture piece in a room? How nontraditional should one go? Can you abandon the settee or bedroom chair for something else? Or even swap the coffee table in a larger living room for, say, several end tables?

ST: A great furniture plan or layout should be able to be translated into either a traditional furnishing plan, a contemporary one or a transitional one. When I taught school, I insisted that a plan has to allow a lady to walk through her room without bumping a chair or a table. How you treat a room is really up to a decorator and their client… That’s why we personally hand draw each person’s room. A plan doesn’t determine the style or the trends that may be current. Remember: Current trends are just that.

AM: When it comes to acquiring art for a client’s space, does their taste dictate the selection, or do you let your vision of the room guide you?

ST: ART. Now we are into my world. I am quite serious about this subject. Our background is art history, and I am proud of that. Knowing the various periods of fine art from the earliest days to the 20th century is vital as one directs or suggests a direction to their client. In fact, one of my favorite moments was with a client in New York City looking for fine art. He saw me wandering away from the presentation and found me almost shaking from delight when I saw a certain painting. He told the dealer he would take that piece before I even rejoined the group. A Franz Kline painting can still do this to me…as can a few others.

Topol_Lutgert_artist_Jules_Olitski

Painting by Jules Olitski

AM: When you’ve completed a room, what about it usually expresses timelessness to you?

ST: Regarding the term “timeless”: Marvelous interiors can and do last a lifetime. The trendy moments we see come and go, but quality, comfort, and simple styles never go out of style because having style means you don’t have to be “stylish.”

AM: Of course, we always like to have our experts impart a bit of their wisdom to the new shoppers at AmericasMart. What key thought should they contemplate as they begin their experience here at the Market?

ST: AmericasMart offers to me and every other decorator or designer a world of choices. You could fly to NYC and go through three or four buildings to find everything that they have in Atlanta in one location.  Come on… Is that really a choice, or do you just want to have dinner at Cipriani’s?

Take a moment during as you enter or exit Market this week to appreciate Stan Topol’s timeless design on display in the Building 1 Lobby. And if you run into him during Market before we do, make sure you ask about that Joseph Braswell story. And while you’re at it, extend an invitation to Cipriani for a drink and discussion of the latest Whitney exhibit during a future visit to New York. Just for kicks.

As a teenager, the Mississippi-born Topol took flight to New York where he became assistant to legendary interior decorator Billy Baldwin. After returning to Atlanta to open his eponymous firm, Topol went on to Chair the Interior Design program at the Art Institute of Atlanta as well. His client list stacks as high as the number of design magazines that have featured his work and includes the Lutgert Companies in Naples, FL, the St. Regis Hotel, and a longstanding relationship with Atlanta’s most famous European export, Sir Elton John.

Stan Topol and Associates is based in Atlanta, GA. For more information visit www.StanTopol.com or call (404) 885-9889. 

Top 6 Things You Need to Know for the July 2017 Market

Even the savviest AmericasMart Market veterans will find something new this year at July Market. Here’s a quick roundup of the changes you need to know about.

Parking and Getting Around

AmericasMart LIVE

Can’t-miss keynotes from Nate Berkus Erik Qualman and Sarah Jessica Parker, and on-scene reporting from Brian Patrick Flynn, Jenny Heinzen York and Patti Carpenter are part of the debut of AmericasMart LIVE programming – including demos, thought leader presentations, and spotlights of product, retailers, showrooms and trends – to be broadcast across the AmericasMart campus and on our digital and social networks.

Uber Pickup

Uber pickups are from ONE location this Market: Building 3 on Baker St.

New Dining Options

Building 3’s Food Court has moved to new locations throughout the building:

Floor 1

  • Market Café
  • Market Café Grab-N-Go
  • Market Coffee

Floor 2

  • Big Kahuna
  • Cash Bar Beer, Wine, Cocktails, & Snacks

Floor 3

  • Coffee/Wine Bar
  • Shane’s Rib Shack

Floor 4

  • Chicken Salad Chick

Floor 5

  • Chick-fil-A

Floor 7

  • Jersey Mike’s Subs

Floor 11

  • Chick-fil-A

See all of the locations here, https://www.americasmart.com/dining-guide

Time for Temps

Here’s a quick overview of the Temporary product collections. DÉCOR | Light and Lifestyles is joined by Home Accents & Home Furnishings on Building 1, Floor 8. Tabletop & Entertaining has expanded on Building 2, Floor 2. Holiday, Halloween, Floral & Baskets and Cash & Carry Jewelry have reorganized on Building 3, Floor 1.

Remember, ANTIQUES on Building 1, Floor 2 opens at 9 a.m. on Thursday, July 13 and closes at 6 p.m. on Sunday, July 16.

The Great Reset Vignette Exhibition

2018 will be a year of monumental shifts set to impact design, retail and industry practices. Seven digital influencers create vignettes inspired by WGSN’s Autumn & Winter 2017/2018 trend report using AmericasMart products. See the Gallery on Building 1, Floor 14.

And a Bonus Seventh Tip

It’s not new information, but remember Friday 14 and Saturday 15 are “Shop Late Til 8” nights, so push dinner back a little bit and schedule a few more showroom visits.

 

Recipes for a Fantastic Fourth of July

Looking for some inspiration for your Independence Day menu? We asked some of the chefs who’ll be in the Demonstration Kitchen this July to help us prepare the perfect summer meal:

Sloppy Joe Burgers with Grilled Onions
Created by Chadwick Boyd

Heirloom Tomato Coleslaw
Created by Hudson Rouse

Savannah Lump Crab Fritters with Thai Dipping Sauce 
Created By Gerry Klaskala

Bandoffee Trifle With Candied Bacon
Peach Party Liquor

Created by Kevin Gillespie


Sloppy Joe Burgers with Grilled Onions                                                                   Copyright © 2017 Lovely & Delicious Enterprises, Inc.                                             Created by Chadwick Boyd

Sloppy Joes are about as American as you can get. And they were a big part of my childhood. As kids, we would eat them at least one night a week. Classic ingredients of ketchup, yellow mustard, a bit of brown sugar and a tich of apple cider vinegar come together for that signature BBQ sweet and tang that makes these sandwiches irresistible. This recipe, featured in my show “Reel Food,” uses all the classic Sloppy Joe flavors, yet reimagines them as burgers. They are great for summertime grilling, but can easily be done inside on a grill pan or a large 12″ cast iron skillet any time of year. The sauce is lip-licking good, so I suggest making a double batch.

 

Makes 4-6 burgers, depending on how hungry you are

Ingredients

For the burgers

  • 2-3 tablespoons olive oil
  • 1 large sweet onion – one half diced, the other half thinly sliced
  • ½ medium green pepper, roughly chopped
  • 1½ lbs. lean ground beef
  • ½ jalapeno, seeded and finely chopped
  • 1 teaspoon chile powder
  • ¼ teaspoon chipotle powder
  • 1 teaspoon celery salt
  • 1 teaspoon freshly cracked black pepper
  • 4-6 brioche buns (find them at a local bakery or use hamburger buns as a substitute)
  • For the sauce
  • 1½ cups ketchup
  • ¼ cup tomato paste
  • 2 tablespoons yellow mustard
  • ¼ cup light brown sugar, packed
  • 2 tablespoons apple cider vinegar
  • 5 cloves garlic, finely chopped
  • 2 teaspoons freshly cracked black pepper

Directions

Preheat grill to medium high heat – 425°F-450°F.

Meanwhile, heat a large 12″ cast iron skillet on the stove to medium-high heat for 2-3 minutes to get it good and hot. Add the olive oil and heat through for 1 minute. Place the diced onion and green peppers in the skillet. Sauté until soft and translucent 5-7 minutes. Stir occasionally with a wooden spoon.

Place the beef in a large mixing bowl. Add in the jalapeno, chile and chipotle powders, celery salt and pepper. Mix well with clean hands or heavy handle wooden spoon. Add in the cooked onions and peppers. Mix until fully incorporated. Form into 4-6 patties, depending on how large you want them to be. Place on a large plate.

Add the rest of the onions to the skillet and let soften and char, about 8-10 minutes. Set aside on a plate.

While the onions are cooking, place a medium-sized skillet on medium heat. Add in all the ingredients for the sauce. Using a whisk, vigorously stir and bring the sauce to a low bubble – 3-4 minutes. Reduce the heat to medium-low and let simmer while grilling the burgers. Stir occasionally.

Place the burgers on the grill and cook 4-5 minutes until the burgers are browned on the bottom and have grill marks. Place the brioche buns open face along the side of the burgers to warm and crisp up, usually 2-3 minutes – set aside on a clean plate. Using tongs or a large spatula, flip them over and continue cooking another 5-6 minutes until medium or slightly pink in the center. Remove the burgers from the grill and place immediately into the brioche.

Thickly slather the burgers with the sauce and top with the grilled onions.

Serve. Use the extra sauce for dipping.

**If cooking indoors in cast iron: Place the patties in the large skillet and cook 7-8 minutes until the bottom is fully sealed and dark brown. Flip and then cook 7-8 more minutes, or until slightly pink in the center.


Savannah Lump Crab Fritters with Thai Dipping Sauce                                                Created By Gerry Klaskala

Ingredients 

  • 6 oz. – All Purpose Flour
  • 1 Tbl. – Baking Powder
  • ¼ tsp. – Salt
  • ¼ tsp. – Cayenne
  • 8 oz. – Jumbo Lump Crab
  • 4 oz. – Sauteed Scallions
  • 6 oz. – Water

Directions

1. Combine dry ingredients
2. Add crab, scallions and water. Mix just enough to incorporate ingredients.
3. Carefully scoop or spoon mix into ½ oz balls and fry in 350 degree oil until cooked through.

Thai Dipping Sauce

Ingredients

¼ cup – Mae Ploy
1 ea. – Thai Peppers, minced
¼ tsp. – Ginger, minced
2 Tbl. – Lime Juice
1 tsp. – Cilantro

Directions

1. Combine ingredients and stir well


Heirloom Tomato Coleslaw

Created by Chef Hudson Rouse

Ingredients

  • 1 table spoon celery seed
  • 1/8 cup pickle brine
  • 1/8 cup lemon juice
  • 1/2 cup chopped pickles
  • 1 1/2 cup Dukes Mayonnaisel
  • 3 heads of cabbage thinly sliced
  • 4 carrots grated
  • 1 vidalia onionthinly sliced
  • 4  heirloom tomatoes sliced

Instructions

Whisk first 4 ingredients in large bowl to blend. Add cabbage, carrots, onions; toss to coat with dressing. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss in sliced heirloom tomatoes before serving.


Peach Party Liquor                                                                                                       Created by Kevin Gillespie

The name is inspired by the show Squidbillies on Cartoon Network’s Adult Swim. I recently became a Squidbillies cast member, playing myself. The show is hilarious. It’s not for everyone, but I love how it explores the idea of these ultra-redneck characters that are, absurdly, squids. One of the characters, Early Cuyler, makes something he calls “party liquor.” One weekend when the cooks at Woodfire Grill were getting together on Sunday for some fun, I said, jokingly, that I would bring some “party liquor.” And it would include moonshine. “You can’t bring moonshine,” they said. “We’ll all go blind!” I wanted to show them it wasn’t so bad, so I mixed the moonshine with really strong tea and juiced peaches. It tasted like Snapple peach tea and you could barely detect the moonshine. It was so good that we drank all of it. We got to goofing around and thought it would be fun to have a dart tournament. Someone had brought a blow dart gun. Before long, one of us had a brilliant idea and asked, “What if we shot someone with one of these?” That soon digressed into a series of retaliatory dart wounds. That’s when I knew it was time for me to go. Just as my wife, Valerie, and I were walking out the door, I felt this pain in the back of my leg. I craned around, and there was a blow dart sticking out of my calf.

Ingredients

  • Water – 2 cups
  • Black tea bags – 4
  • Agave nectar – ½ cup
  • Peaches – 8 ripe baseball-size ones, pitted and peeled
  • Moonshine – 2 cups
  • Lemon juice – 1/4 cup

Directions

1. Bring the water to a boil in a medium nonreactive saucepan. Add the tea bags, and steep the tea in the hot water for about 30 minutes; you want to end up with very strong tea. Add the agave nectar to the tea and stir until blended. Cool the tea to room temperature.
2. Using a juicer, food processor, or heavy-duty blender, puree the peaches until they are completely smooth. Pour into the pan of tea along with the moonshine and lemon juice, stirring to blend. Strain the mixture through a fine-mesh strainer and discard the solids. Cover, chill, and serve ice-cold.

Moonshine / White lightning or moonshine refers to any illegally distilled, unaged white whiskey made in an unregulated still at home. But you can find perfectly legal white whiskey called moonshine in just about every liquor store across the country. Any corn-based liquor will do just fine in this recipe. If you can’t find white whiskey, 80-proof Cathead Vodka from Mississippi is finished with corn and makes a great substitute.

Bandoffee Trifle With Candied Bacon                                                                       Created by Kevin Gillespie

My restaurant Gunshow has no investors. To raise money I did a series of fundraising dinners all over the country. I customized the menu for each group—except for dessert. I’m not much of a pastry chef, so I stuck with my slam-dunk combo of bananas, toffee, and candied bacon. I made it several different ways. At first, I plated it as a deconstructed modernist dessert. Then in Seattle I served a much bigger group of folks and the modernist plating turned out to be too time-consuming. Out of sheer necessity, I made it into a trifle, and that’s what made the dish even more successful. It’s a layered dessert of vanilla custard, Candied Bacon (page 139), crushed shortbread cookies, fried bananas, toffee caramel, and chocolate ganache. You can totally make this at home. The layering makes it look awesome in a glass dish. Serve it with coffee and your friends will think you’re badass.

Ingredients

  • 4 tablespoons butter
  • 1 cup packed light brown sugar
  • 1 cup heavy cream, divided
  • 1 teaspoon fine sea salt or table salt
  • ¼ teaspoon vanilla extract
  • Canola oil for frying
  • 3 bananas 5 ounces 65% chocolate,
    chopped
  • 12 ounces shortbread cookies
  • 2 cups vanilla custard or pudding
    (see Good to Know)
  • 16 strips Candied Bacon (page
    139), chopped, 2 pieces
    reserved for garnish

Directions

To make the caramel, melt the butter in a saucepan over medium-high heat. Add the brown sugar and stir to combine. Bring to a boil and stir in ¾ cup of the cream. Return to a boil and decrease the heat to a low simmer. Simmer, swirling occasionally, until the mixture reaches 235°F, about 10 minutes. Remove from the heat and stir in the salt and vanilla.

Heat the oil in a deep fryer to 350°F.

Peel the bananas and fry until deep golden brown, 8 to 10 minutes. Transfer to a paper towel–lined plate to cool.

Heat the remaining ¼ cup cream in a small saucepan just to a boil, then remove from the heat and stir in the chocolate until melted.

Place the cookies in a large zip-top bag, squeeze out any excess air, and roll with a rolling pin a few times to make very coarse crumbs; you should have about 3 cups.

You can make one large trifle bowl or individual servings in 8-ounce canning jars. To assemble, layer one-third of the cookie crumbs, half the custard, half the bacon, half the fried bananas, half the caramel, and the chocolate; continue layering on the remaining custard, bacon, bananas, and one-third of the crumbs; top with the remaining caramel and crumbs. Serve immediately or cover and refrigerate for up to 1 day. Cut the reserved bacon into long strips and garnish each serving with a strip.

See these chefs and more in the Demonstration Kitchen at the July 2017 Atlanta International Gift & Home Furnishings Market, July 11-18, 2017.