Learning to Taste and Savor: By Healthy "Sous" Chef Partyologist, Lea Bowen

Exactly one month ago today, I had the pleasure of meeting Chef Nancy Waldeck for the first time. The interview was arranged by a friend I had met in culinary school, named Sue Snape. I will be forever grateful to her for setting up my meeting with Nancy and helping me to realize a long held dream of working in the food industry.

I survived my first day in the beautiful kitchen at the Piedmont West, Cancer Wellness Center and was thrilled to be asked back later in the week. Immediately, I knew that I was in a special place. The friendly smiles and kind nature of the staff and patients there made me feel comfortable from the get go. What an amazing feeling to have the opportunity to make delicious and healthy food for a group of people who truly appreciate your efforts. Not to be melodramatic, but that first week of work was truly life changing. Everything is put into perspective when you are surrounded by people who's day to day struggles are so much greater than your own. Being stuck in traffic or setting the shrimp on fire (Yes, I'm guilty of setting the shrimp aflame, in front of the Director of the Cancer Wellness Center, no less) seem like petty grievances to me now.

Whether it be karma, or fate or an unusual stroke of good luck, that landed me in the kitchen of Cancer Wellness and under the patient, creative and nurturing being that is Chef Nancy, I am truly grateful. I have learned a life time of lessons in the past month and look forward to what the future holds.

Always remember to take the time to Taste and Savor!

A Trip to Italy in May - Sounds Great to Me!

My fellow chef and wonderful friend Hans Rueffert has a trip planned to Italy in May. And here's the good news: You can go too! Take a look at the trip at http://woodbridgeinn.net/pdf/ValbrunaTravel11.pdf

Not Just Your Average Cup of Joe at Nordstrom’s Ebar - Coffee is for Cooking Too! Chipotle-Coffee Rubbed Grilled Chicken

I was tired of standing in line at Starbucks when a friend suggested we head over to the Espresso Bar at Nordstrom for our coffee. That was 4 years ago at Perimeter Mall, and my favorite coffee spot is still the same. Now that Nordstrom, one of my favorite shopping destinations has landed at Phipps I can indulge my craving for a nonfat latte without the drive. I love the "E bar."

It’s a great little place for a quick break during a day of shopping, or a super rendezvous spot. Easy parking at Phipps makes meeting a friend easy. Instead of a trying to find a place to perch in a packed tiny store, you can grab your coffee and enjoy a delicious quiet moment alone or a real conversation on a cushy sofa with your friend.

Not only will the Ebar handle your hankering for an Americano, since it is part of the Nordstrom family of restaurants, it has a clean, healthy approach to the menu items, most of which are delivered from the bistro upstairs. Try a salad with the dark cherry balsamic vinaigrette or one of my favorite lunches: the veggies with hummus. Both are great light choices that are better for you and lower in price than most options in the mall.

Enough about the light options. There are times in life when an indulgence is required – for instance when you have to recover after your breathtaking bill for shoes at Jeffrey. The Ebar comes to the rescue here, too. The Mexican Mocha (semi-dark chocolate with cinnamon) is a treat that immediately springs to mind. The largest size is called the Enormo. Need I say more?

Similar to most of my passions, my love for coffee has eventually led to the kitchen. Like me, maybe you’ve discovered that coffee can be used for cooking as well as drinking. I always add a tablespoon or two of instant espresso to my brownies and deep dark chocolate cake. The intensity and smokiness enhances the richness and flavor of the luxurious chocolate. If you haven’t experimented with coffee in a savory way, here’s a recipe that will make your grilled chicken the envy of the neighborhood!

Chipotle-Coffee Rubbed Chicken

1 Tsp Ground Cumin

1 Tsp Turmeric

2 Tsp Instant Coffee

1 Tsp Chipotle Chile Powder

2 TB Smoked Paprika

3 TB Dark Brown Sugar

1 Tsp Sea Salt

½ Tsp Freshly Cracked Black Pepper

12 Large Boneless Skinless Chicken Thighs

2 TB of Canola Oil

1 Large Red Onion Cut in Half

Lemon Wedges

Stir the first 8 ingredients together to create the rub. Place the thighs in a plastic bag or bowl and massage the mixture into the meat. Set aside while you preheat the grill. Once the grill is hot, pour the oil into a bowl, and using a fork to stab the onion, dip it into the bowl and wipe the grill well with the oiled onion. Remove the chicken from the bag and place on the oiled grill. Turn once and grill until desired doneness. Serve with the lemon wedges.

Friends Lunch - Easy Creamy Onion Soup

My vote for the best “friend-I-haven’t-seen-in-a-long-time” lunch in Buckhead? Au Pied du Cochon. The décor is spectacular – but the food and service make the meal. The restaurant, located in the Intercontinental on Peachtree is open 24 hours a day, every day of the year. Au Pied doesn’t close at all. Which makes it perfect for a late afternoon rendezvous with a friend.

The original restaurant in Paris is located in Les Halles, the site of the legendary French meat and fish market. Opened in 1946, it has never closed its doors since 1947. Just like its namesake, Atlanta’s own Au Pied du Cochon celebrates the pig in all forms, including the feet or “trotters”. Don’t be scared by the pork selection, there are an array of other delicious meat, seafood and veggie choices on the menu.

The service is polished and professional, perfect for a long leisurely lunch. Each month brings a special lunch menu, with specials like savory or sweet crepes or waffles. (I know savory waffles sound funky – but the smoked salmon and cream cheese waffles were divine.) Much more than traditional French fare is offered, although it is hard to resist a bowl of the creamy, cheesy and delicious onion soup. Just in case you have forgotten what excellent wine service is like, they bring the entire bottle and offer a generous pour tableside. This applies to any of the wines offered by the glass. Lovely! How nice to be able to see the label of the wine you have chosen.

At the end of a relaxed and comfortable lunch, don’t be surprised to receive a little take home treat, like a chocolate or a fruit jelly, an excellent end to a lovely lunch and good conversation.

Here’s my take on the classic French Onion Soup that is easy, quick and just a little lighter:

French Onion Soup

A Rich, Beefy Broth Dense with Onions, Topped By Toasted Bread and Covered with Melted Cheese

4 Large Yellow Onions

1/4 Cup Unsalted Butter

1 Bay Leaf

1 Tsp Ground Black Pepper

1/2 Cup Whole Wheat Flour

4 Cups Light Beef Broth

1 Cup Dry White Wine

Sea Salt to Taste

1 Baguette

1 1/2 Cups Shredded Gruyere*


Step One

Slice your onions about 1/4” thick with your food processor, or a mandoline.

Step Two

Saute your onions with the butter in a large pan over medium heat until golden brown – this should take about 20 minutes. (Or, In a covered oven-proof pot, melt the butter. Add the sliced Onions. Place your pot in a 400F oven for 2 hours, stirring occasionally, until the onions are golden brown.) 


Step Three

Remove from the oven, and add the Bay Leaf and Black Pepper. Cook for 15 minutes more over low heat, (on stovetop). Add the Flour, and stir to coat the Onions. Add the Beef Broth and White Wine. Simmer for 1 hour over medium heat, or until creamy. Taste, add the Salt, and remove the Bay Leaf. 


Step Four

While the soup simmers, cut the Baguette into 1/2” slices, place on a cookie sheet and toast for 8 minutes at 350F or until light brown. 


Step Five

Pour the soup into individual ovenproof bowls or ramekins. Top with the Baguette Toasts and Gruyere. Pop under the broiler for 3-5 minutes or until the cheese is melted.


This Article was originally published in the Buckhead Patch online newsletter at http://patch.com/A-fg6K

Grilled Lemon Rosemary Chicken Inspired by a Bottle of Pinot Noir

Walking in the door of PH Wine Merchant is like stepping into an wine oasis. The new store in Peachtree Hills is warm, welcoming and definitely different from your run of the mill bottle shop. Owned by Anthony Yambor and Patrick Shippley, it is a partnership based on helping customers discover a wine they will enjoy, instead of simply presenting them with a wine they “should” or are “supposed to” enjoy. Their belief that each person should select wine according to their own preferences is a refreshing change in an industry filled with so-called “experts”.

The impetus behind the store was dinner, a great bottle of wine and discussion on business ideas and goals. Anthony discovered his passion for wine while working in the restaurant business. After implementing a wine training program for staff and building wine lists for a set of restaurants, he left that industry with a renewed focus. His desire to work one-on-one with enthusiasts led him to the retail wine business. With several years of experience under his belt, Anthony set out to start something new and different in wine retail with Patrick.

The range of wines in the store by region and price is extensive. From the most expensive bottle, a $700 Lucien Le Moine Richebourg 2008 to a $6 bottle of Vina Borgia Grenache from Spain, it’s not difficult to find a bottle to suit your taste. If you need help learning about wine, PH Wine Merchant has an educational director on staff. Maggie Meroney’s wide range of knowledge makes her classes interesting and enjoyable.

Anthony’s enthusiasm for wine is contagious. During a recent visit, I asked him to choose a bottle he would take home for a weeknight dinner. He choose a bottle of 2008 Joseph Voillot Bourgogne Rouge Vielles Vignes, a fine match for a rosemary-scented chicken breast. Here’s a simple and easy recipe inspired by his delicious choice of wine.

Grilled Lemon Rosemary Chicken

¼ Cup Fresh Lemon Juice

Zest of 2 Lemons

1 Clove Garlic, Grated

2 TB Extra Virgin Olive Oil

2 Tsp Freshly Ground Black Pepper

1 TB Minced Fresh Rosemary

½ Tsp Coarse Sea Salt

6 Boneless Skinless Chicken Breasts, cut in half vertically

Step One

Combine all the ingredients to create a marinade. Reserve ½ of the marinade and place the rest in a plastic zippy bag, add the chicken and marinate for 30 minutes to an hour.

Step Two

Remove the chicken from the marinade, pat dry, and cook on a preheated grill or grill pan, basting frequently with the reserved marinade. Grill until golden brown.

This article was originally posted in the Buckhead Patch on 2/08/11 at http://bit.ly/eMCqDe

Working Out a Plan for Eating Better

Perfect Post Workout Snack: Nutty Fruit Granola Bars

First Published in the Buckhead Patch January 28, 2011 http://buckhead.patch.com

So what does a personal trainer have to do with eating? Lots! One of the reasons I love being a chef is the opportunity to motivate others to eat better. But it’s not just what we eat that makes us feel good. How we move, (or not), is part of feeling great. That’s why I’ve chosen to study with Jack Clamon, one of the most authentic and inspiring athletes I’ve had the pleasure to meet, a fellow Buckhead resident and Westminster alum.

Jack is teaching me how to work out with kettle bells. You know – the funny looking bowling-ball-with-handles weights that have become popular lately? He has lots of gems of encouragement like, “Remember, you become the way your body feels”, or my personal favorite, “Own your body, Nancy!” His workouts are tough, but his personal care and attention to technique and form allow me walk out of the workout energetic and walking tall.

Although our zeal for helping others take care of their bodies comes from two different perspectives, we share a common interest in living well. We talk a lot during our sessions about health- supportive eating. Here’s a recipe that I shared with him for a post-workout bar. It’s low in calories, full of protein and fiber, and easy to bake and enjoy after exercising, or anytime you need a healthy, delicious snack.

Nutty Fruit Granola Bars

1 Cup Raw Almonds

1 Cup Raw Pecans

3 Cups Oatmeal, Divided

¼ Cup Whole Wheat Flour

1 ½ Cups Chopped Dried Fruit

4 Large Eggs

½ Cup Dark Brown Sugar

2 TB Canola Oil

1 ½ Tsp Cinnamon

½ Tsp Allspice

½ Tsp Sea Salt

2 Tsp Vanilla Extract

Step One

Preheat the oven to 350F. Line a 9" x 13" pan with foil, allowing it to overhang from the sides. Coat with non-stick cooking spray.

Step Two

Place the nuts and the oatmeal on two baking sheets with sides. Bake for 10 minutes or until toasted, stirring once. Chop the nuts finely in a food processor.

Step Three

Place the flour and 2 cups of the oatmeal in the processor and pulse until smooth. Combine with the dates, nuts and remaining cup of whole oatmeal.

Step Four

Whisk together the eggs, brown sugar, oil, cinnamon, allspice, salt, and vanilla extract in a large bowl. Stir in the oatmeal-almond mixture until well mixed. Spray your fingers with nonstick spray and pat the batter into the prepared pan.

Step Five

Bake for 30 minutes or until golden brown. Cool on a rack for an hour. Using the foil as handles, remove from the pan. Cut into bars with a serrated knife. To store for the week, wrap bars individually in plastic wrap and keep in the fridge.

Green Rice!

I had Green Rice the first time at a small restaurant in New York that specialized in cooking with herbs and spices. It was delicious, and determined to make mine taste as good, I developed this recipe. I substitute half of the cilantro with spinach - which makes it good-for-you as well! Here's the recipe so you can enjoy it, too.

Green Rice
1/2 Cup Tightly Packed Fresh Cilantro
1 Cup Tightly Packed Baby Spinach Leaves
1 1/4 Cups Light Chicken Broth or Veg Broth
1 1/4 Cups Skim Milk
1 Tsp Sea Salt
1 TB Olive Oil
3 TB Unsalted Butter
1 1/2 Cups Basmati or other Long Grained Rice
1/4 Cup Minced Onion
1 Garlic Clove, Grated
Step One
Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend until combined.
Step Two
In a medium saucepan over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring, until it turns golden about, 3 to 4 minutes.
Step Three
Add the onion and cook until wilted. And the garlic and cook and stir for a minute. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for about 20 minutes. Remove from the heat, stir gently and keep covered until ready to serve.