Issuu

O C TO B E R 2 02 1

Nourish YOUR SOUL

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Sep. 11th – Dece. 6th 2021

LIFESTYLE LETTER

OCTOBER 2021

Ode to parsley

Jim Newman | jnewman@lifestylepubs.com

ONCE UPON A TIME, LONG LONG AGO, THERE WAS ONLY PARSLEY.

Sue G. Collins | scollins@lifestylepubs.com

Plates of food would not exit a restaurant kitchen without a sprig. Parsley was plating, the art of designing a plate of food to make it look more appetizing. Fancier. My dad would pop it in his mouth, as a palate cleanser, much to the dismay of my mother. She understood it was just for show and was embarrassed my dad didn't respect the chef's flourish. It was one of the many times her eyes would roll at my dad's apparent disregard for intention. Not at all! He was just being practical. My sister and I were privy and would giggle. Now, "plating" is de rigueur for cooks, chefs, and parents wishing to not only make food look more appetizing but also to express themselves. Of course, now the average diner pulls out a smartphone to capture an image of beautiful plates presented before he pauses to pay homage to the chef or host or say a prayer of thanks. Our expectations are mountainous. We watch the waitress approach our table, sit up a little straighter, position our napkin, clear a spot on the table for the plate and set the scene, pushing aside water glasses, reading glasses and dirty silverware. We become artists, composing the shot

PUBLISHER

EDITOR

SENIOR ACCO UNT MANAGER

Karyn Slovin | karyn.slovin@lifestylepubs.com COPY EDITOR

Stacy Conde SENIOR ACCO UNT E XECUTI VE

Colleen Nilan | colleen.nilan@lifestylepubs.com MARKE T SUPPORT A SSISTANT

Sandra Reiss | sandra.reiss@lifestylepubs.com AD DESIGNER

Rachel Chrisman L AYO UT DESIGNER

Emily Lisenbee CONTRIBUTING WRITERS

Becky Peterson

for our next Instagram post, to commemorate the meal with a photo. Hey, I'm as guilty as the next poser and applaud the executive chef and her kitchen staff for taking the time and creative juices to present a pretty picture, not just a delicious meal. Just look at the cover this month! Or, search my work laptop for "salad," "burger" or "mixed grill" to see how important beautiful food is to me and you, our readers! We applaud all the chefs, restaurateurs and bartenders who make presentation a priority. And hey, if that includes parsley, then all the better. Cheers to a tasty month! Enjoy this issue.

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson

All my best,

AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell

Sue G. Collins Editor For an ultimate foodie experience, head to gregarious Greenville, SC this month for

514 W 26TH ST., KANSAS CITY, MO

ON THE COVER Erica Lee is the maestro

pastry chef at Four Seasons Atlanta and

SOUTH CAROLINA | TENNESSEE | TEXAS | VIRGINIA | WASHINGTON

created this sticky toffee pudding, a feast for your eyes.. She finds inspiration from Atlanta’s skyline and from her precious family. Read her story on page 22.

PHOTOGRAPHY BY PATRICK HEAGNEY 4

BuckHaven Lifestyle | October 2021

CityLifestyle.com/BuckHaven

Proverbs 3:5-6 BuckHaven Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Buckhead and Brookhaven area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in BuckHaven Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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INSIDE THE ISSUE OCTOBER 2021

FEATURES 20 Committing to Their Cause Brookhaven couple believes in the Crohn’s & Colitis Foundation.

22 Erica's World Four Seasons Atlanta's Pastry Chef Erica Lee's imagination fuels her sweet works of art.

22 26

26 Unearthing Common Passions Chef Flynn McClanahan digs deep at Atlanta Fish Market.

20 DEPARTMENTS 4

Lifestyle Letter

Around Town

Local Experiences

22 Culinary Creations 26 Food & Wine 28 Inspired By

AROUND TOWN

TAKE A BREAK AT RECESS Fast-casual, good-for-you concept Recess announces its expansion to Buckhead later this year. Introducing a reimagined version of its food stall at Krog Street Market and opening the first of future locations specially designed for a more streamlined approach to guest convenience. From Castellucci Hospitality Group CEO Fred Castellucci, Erik Göranson, who now serves as CEO of Recess and Nick Miller, the flagship Buckhead location will introduce a new restaurant model with a design that reimagines everyday dining and solves complex problems restaurants have faced behind-the-scenes due to the pandemic. RecessATL.com

We offer a truly immersive experience to our clients intended on capturing their individuality and personality in the stunning kitchens and bathrooms being created.

VISIT OUR WEBSITE DIRECTLY & BOOK YOUR DESIGN CONSULT TODAY SNOWY WONDERLAND

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This winter, Illuminarium will take you on a magical journey as you experience holiday traditions and moments of love and joy that define the season. The experience begins in a winter palace filled with luxury, nostalgia, and childlike wonder. Through cutting-edge technology, guests will pass through a portal into a

BuckHaven Lifestyle | October 2021

fully interactive winter paradise. Set to an original musical score, you will interact with iconic holiday animals, wander through an enchanted forest, and even witness a frozen waterfall morph into the Northern Lights. Tickets are available online at Illuminarium.com.

EVIS BABO D.M.D

Keeping Smiles Healthy THROUGH CARE & PREVENTION

VERONICA BEARD IN BUCKHEAD Buckhead Village announces ready-towear brand Veronica Beard's first Atlanta store opening later this year. Located next to Akris and the forthcoming SaintGermain French Bakery & Café, the shop will offer the signature Veronica Beard wardrobe – a collection of looks that celebrate enduring personal style. Founded in 2010 by sisters-in-law Veronica Miele Beard and Veronica Swanson Beard, the brand is a full lifestyle collection intuitively built for real life.

WELCOMING WILMINGTON After more than a year without live music and events, Wilmington, N.C., is ready to rock again with a variety of events to sip on this fall. The Voracious & Rare Beer Festival, an island staple, returns Oct. 29 with private reserves of 50 favorite breweries featuring unique limited release beers, light appetizers, live music and brewers available to answer questions. The Lighthouse Beer & Wine Festival on Oct. 30 offers more than 300 beers and 100 wines for tasting, live music, food vendors

2045 PEACHTREE RD, SUITE 100 ATLANTA, GA 30309

(404) 605-0359 WWW.SMILE-CENTER.NET

and more. Don’t miss the Beer, Bourbon & BBQ Festival on Nov. 13 with 60 beers and 40 bourbons, bites from some of the best CONTINUED >

CityLifestyle.com/BuckHaven

AROUND TOWN

VETERAN OWNED BUSINESS

barbecue vendors around, live music and a cornhole tournament. All three of these fan-favorite events take place in the brand new, state-of-the-art Riverfront Park with spectacular views of the Cape Fear River. WilmingtonAndBeaches.com

BUCKHEAD DINER CLOSES Buckhead

Life

Restaurant

Group

(BLRG), which offers a collection of esteemed Atlanta dining establishments, announced it will permanently close Buckhead Diner after consistently attracting musicians, actors, sports stars, politicians, tourists, other celebrity guests – as well as local regulars - since 1987. Known for its ritzy, retro vibe and creative and delicious menu, BLRG made the difficult decision to not renew the lease for the restau-

GI V E YOU R N EIGH BOR S

Outdoor Envy

rant at 3073 Piedmont Road to focus on other new and highly anticipated endeavors. BLRG is expanding and renovating the iconic Chops Lobster Bar, and opening Lamb Shack, out of its Greek restaurant, Kyma, which features a healthy, modern and elevated Mediterranean menu.

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HEAD WEST Get your Autumn on at the Grand Hyatt Vail, which is glowing after an $85m renovation. Their fall package includes a Vail Pass downhill tour, a two-hour guided excursion beginning atop Vail Pass. You'll descend 10,600 feet into charming Vail Village on an e- or regular bike, making it accessible for all levels. Opt for a specially-priced wading or floating fly-fishing excursion with Vail Valley Anglers. Join a local guide for a guided nature walk in the Vail Valley or namaste in nature with Yoga on the Gore. Hyatt.com

BuckHaven Lifestyle | October 2021

Your child’s musical j o u r n e y b e g i n s n ow – in the comfort of your home!

LOOK, IT'S SCAD! SCAD Atlanta debuts the newest curation of alumni and faculty art to be showcased

state-of-the-art-LED

screens on the façade of the university’s flagship campus on Peachtree Street. The SCAD Atlanta LED screens will feature works by a talented roster of SCAD alumni and faculty artists including Charles Clary (M.F.A., painting 2009); Honor Bowman (Chair, SCAD Fine Arts and M.F.A, painting, 2014); Michael James O’Brien (Chair, SCAD Photography); Peng Zhou (M.F.A., photography); and Todd McCutheon (M.F.A., painting, 2001). SCAD.edu

KIDS IN NATURE Blue

Heron

offers

after-school

enrichment programs at a number of schools throughout Atlanta. During each After-school session, our expert Blue Heron Naturalist will help children make exciting discoveries out in nature and uncover their own curiosities. By spending hands-on time in nature, children will learn to care for living things and build their own scientific understanding of the natural world through discovery, observation, and experimen-

activities to facilitate your child’s out-

Quit driving all over town – save yourself hours in your day! CALL TODAY to secure the perfect spot for your busy schedule!

door exploration. This kit will include

Friendly, patient teachers with proven results!

tation. At every session, a Blue Heron naturalist will bring an outdoor activity kit full of age-appropriate tools and

magnifying lenses, field guides, butterfly nets, buckets and baskets for collecting, and art supplies. Every session

770.690.9968 | courtnayandrowe.com

will include some type of art-related CONTINUED >

CityLifestyle.com/BuckHaven

AROUND TOWN activity. Details: Minimum five participants, max 15 students; $14 per child, per 1-hour session, the ratio is 10 students for every two instructors. BHNP.org

WE’RE NOT YOUR AVERAGE ROOFING COMPANY.

PLAY YOUR WAY, GOLF ALL DAY Special Needs Cobb, a local non-profit that provides Respite, Residential and Resources for special needs people and their families, is hosting its 23rd annual golf invitational fundraiser on October 11 at the Dogwood Golf Club in Austell.

WE’RE IN YOUR NEIGHBORHOOD!

Funds raised will be used to maintain

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adults, as well as SNC’s 23 adult group

and operate the respite program dedicated to special needs children and homes. Visit SpecialNeedsCobb.org to register online for this “Play Your Way, Golf All Day” event.

Would you like to get in touch with us? We would love to hear from you! Contact

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us at CityLifestyle.com/BuckHaven using the Get In Touch link and let us know what you think.

BuckHaven Lifestyle | October 2021

The First Practice in Georgia to perform 10,000 CoolSculpting Treatments

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Announcing our New Buckhead Location 3280 Howell Mill Road Suite 100E Atlanta Ga. 30327.

LOCAL EXPERIENCES

FOODIE DURING THE HARVEST SEASON, OUR FOODIE COMMUNITY IS RIPE FOR THE PICKING. From family-friendly outings to pumpkin patches and apple orchards to adults-only wine tastings and seasonal dinners, our city has plenty to offer during this time of year.

FALL ACTIVITIES + River Through It offers fly fishing instruction and guided trips on the Chattahoochee. 710 Riverside Rd, Roswell, Georgia 30075 + Georgia Women Fly Fishers is a group for like-minded women who like to get out onto a river or stream together. Monthly fishes and meetings. 64 Kirkwood Rd NE, Atlanta, Georgia 30317 + Blue Heron Nature Preserve has classes for young and young-at-heart. Experience nature right here in Buckhead. Join their fundraising efforts and make a difference. 4055 Roswell Road Northeast Atlanta, GA + Perimeter Mall offers fall shopping and dining experiences that are perfect for the entire family! Stop Searching and Start Living at Perimeter Mall. 4400 Ashford Dunwoody Rd, Atlanta, Georgia 30346 + Rent a standup paddleboard or kayak at the Paddle Shack by High Country Outfitters. 200 Morgan Falls Road Sandy Springs, GA

BuckHaven Lifestyle | October 2021

scan for more city-wide tips

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BuckHaven Lifestyle | October 2021

GET INSPIRED

EAT + DRINK

SHOP LOCAL

City Lifestyle YOUR DIGITAL DESTINATION FOR LOCAL LIVING

www.floridavacationmagic.com CityLifestyle.com/BuckHaven

M I LY M A TT

L IC

S|P

SMILE, YOUR HEALTH DEPENDS ON IT

H OTO

R OV I D E D

BRUSH AND FLOSS OF COURSE, BUT CAN WHAT YOU EAT HELP KEEP TEETH HEALTHY?

BuckHaven Lifestyle | October 2021

STICKY CANDIES Sweets that are super chewy also can get stuck between the teeth and create that nasty bacteria that cause plaque. The goal is to eat things that can easily wash away from our teeth and gums. A GOOD DIET IS ABOUT MORE THAN JUST YOUR WAISTLINE

The ADA reports that chocolate washes off the teeth more quickly

AND STRONG BODY. You are what you eat, and more importantly,

than other candies. So, if we must pick the lesser of two evils, try

the health of your gums and teeth depend on what you eat.

to choose a darker chocolate (at least 70% cacao) that has some

At Peachtree Smile Center, Dr. Evis Babo encourages healthy eating. Here are a few things to dish up, along with a few things to steer

other health benefits, but always follow a sweet binge with brushing, flossing and rinsing.

clear of in your diets. CARBONATED BEVERAGES AND SOFT DRINKS YES, PLEASE! FIBER-RICH FRUITS AND VEGGIES They are great for you and help to keep your teeth and gums

Most of these beverages contain phosphoric acid and citric acid. These acids wear away our tooth enamel and tend to be loaded with sugar, and food colorings can stain your teeth.

clean. Fruits and vegetables also create more saliva in your mouth. This is how your body defends itself against cavities and gum dis-

The moral of the story here is to try to eat for a healthier body and to

ease. Your saliva reduces the affect that acids and enzymes from

be mindful of what we put into our bodies for our overall health benefits.

foods have on your teeth. Saliva also contains traces of calcium and

We know there are always going to be moments of indulgence. Here

phosphate, which aids in the restoration of minerals to teeth that

are some tips from the ADA that help reduce the risk of tooth decay.

have been damaged by the bacterial acids found in lots of foods

Limit between-meal snacking.

we eat. Eat your veggies lightly steamed or raw to maintain all their

Drink more water. Fluoridated water can help prevent tooth decay.

health benefits.

Rinse your mouth after you eat and drink anything that can coat or get stuck in your teeth.

DAIRY PRODUCTS CHEESE! Who doesn’t like cheese? Another saliva-producer, it

Brush your teeth twice a day. Floss at least once a day. Cheers to good eating and healthy teeth and gums!

also aids in rebuilding tooth enamel. Your teeth will thank you when you consume milk, yogurt, and tofu (made with calcium sulfate).

Smile-Center.net 404.605.0359

PHOSPHORUS This mineral is good for building strong teeth. You can find it in eggs, dairy, nuts, lean meats, fish, and beans. VITAMIN C This happy vitamin promotes good gum health and can be found in fruits and vegetables like tomatoes, most citrus fruits, peppers, potatoes, spinach, and broccoli. GREEN AND BLACK TEA These contain polyphenols that either kill or deter bacteria that cause plaque and acids that attack your teeth. Remember - everything in moderation! Black tea, if consumed in high quantities, can stain your teeth. NO THANKS! STARCHY FOODS These softer starchy foods tend to get trapped between your teeth and like to wreak havoc. Soft breads, french fries, and potato chips are major culprits here. Try to limit the intake of these items.

CityLifestyle.com/BuckHaven

Committing to Their Cause ARTICLE BUCKHAVEN LIFESTYLE STAFF | PHOTOGRAPHY PROVIDED

TORCH The Foundation has been part of every major breakthrough in IBD research to date, thanks in large part to the funding from Torch Gala.

BuckHaven Lifestyle | October 2021

CROHN’S & COLITIS FOUNDATION’S TORCH GALA IS OCTOBER 15

SCOTT AND ELIZABETH ZWEIGEL, OF BROOKHAVEN ARE HELPING MAKE THE 31ST ANNUAL TORCH GALA BENEFITING CROHN’S & COLITIS FOUNDATION A SUCCESS. We caught up with them to talk was doing and were moved to get involved. Scott

Q: Your reason for supporting the Crohn’s &

was eager to use his legal skills to help those in

Colitis Foundation is personal. Scott was diag-

need, particularly to navigate the confusing web

nosed with Crohn’s disease when he was a soph-

of insurance approvals for expensive, necessary,

omore in college and was taking 26 pills a day,

life-impacting medication; and Elizabeth was

living in constant pain, a shell of his former self.

eager to engage as the partner and caregiver for

He was able to get on an intravenous biologic,

someone deeply affected by Crohn’s.

Remicade, shortly after FDA approval and his health and life turned around.

Q: What makes the 31st annual Torch Gala unique and important?

A: Yes. Then Scott went to law school, met

A: The silent auction, camaraderie, and presen-

Elizabeth, and together they decided that it was

tations are always first-rate, and it is our chapter’s

important to give back to the community. After

flagship event, which raises much-needed funds

living in Atlanta for a few years and building a

for the Foundation’s research, programs, and

life together, Elizabeth and Scott were invited to

mission. Torch Gala provides that opportunity

Torch Gala by friends Stacey and Mark Rothberg.

and allows us to focus on IBD community mem-

They saw the wonderful things the Foundation

bers facing unique challenges during COVID (particularly due to immunosuppressive drugs

Crohn’s & Colitis Foundation funds education and supports programs like Camp Oasis, a summer camp just for kids with IBD.

that are common treatments for Crohn’s and Ulcerative Colitis). Q: The 31st annual Torch Gala will be Friday, October 15 at the InterContinental Buckhead Atlanta with dinner, drinks, dancing and an auction. Exciting! A: We will also honor some community volunteers and providers who are making a big impact on the lives of people with IBD, including The Elvin C. Price Volunteers of the Year - Drs. Ellen and Pip Spandorfer, Premier Adult Physician - Dr. Mark Murphy, and Premier Pediatric Physician - Dr. Bess Schoen. Major sponsors include Children’s Healthcare of Atlanta and United Digestive, among others. We will also be offering an at-home participation option for those more comfortable joining that way. TorchGala.org.

GALA

about the Gala.

CityLifestyle.com/BuckHaven

E R I CA’ S WOR LD

CULINARY CREATIONS

MEET FOUR SEASONS ATLANTA'S PASTRY CHEF ERICA LEE ARTICLE SUE G. COLLINS | PHOTOGRAPHY PATRICK HEAGNEY

BuckHaven Lifestyle | October 2021

I LIKE LIVING IN ERICA LEE’S WORLD. Her universe is fueled by sugar, science, and a mind-blowing imagination. She is the fresh new pastry chef at Four Seasons Atlanta

is an art," she says, melting the chocolate to the precise temperature, spreading it into a large square, and then waiting until the exact moment the chocolate is soft enough to sculpt the wavy chocolate fans.

where she shares a sprinkle of her sweet self with every work

“I take my pastry scraper and quickly make clockwise

of art presented as dessert at the venerable Atlanta hotel on

pushing motions with my hands for the fan to take shape. It

14th Street in Midtown.

takes time to play with the chocolate, as it cannot be too soft

She uses torches and knives sharp enough to slice through a

or the shape will not hold and it cannot be too set or it will

sheath of silk. But, her ultimate utensil? “My best, most trusted

break,” says Erica who is studying for her Master’s degree in

tools are my hands, heart, and imagination,” says Erica, a petite

Hospitality Management. “Timing is everything, and it must be

but mighty force in the Bar Margot kitchen.

perfect in order to create a flawless product.”

Her signature technique is creating chocolate fans that make for beautiful and delicious finishes to any dessert. "The process

Flawless? Indeed. Exquisite? Absolutely. CONTINUED >

CityLifestyle.com/BuckHaven

CULINARY CREATIONS (CONTINUED) From top left, clockwise are Erica's eggnog ice cream and amaretto; fudge bites dipped in chocolate and topped with mini gingerbread men, peppermint bark and sprinkles; and pecan and chocolate tart.

BuckHaven Lifestyle | October 2021

Delicious? Most certainly. For fall, Erica gives a nod to one of her favorite fruits, the underrated pear, to her, a versatile winter fruit. “Pears have a distinctly light, crisp flavor when untouched, yet transform with an irresistible aroma when caramelized.” Throughout her fall dessert menu, Erica is combining pear with ingredients she finds to be complementary - orange, caramel and cinnamon for confections she says are “delicious, but never too sweet.” I respect a baker who doesn’t lose sight of the power of sugar and approaches her craft with reverence and respect for the landscape around her. Erica finds inspiration at home and all

Creating a Culture of Exceptional Care

around her. “The vibrant flowers and botanicals that grow throughout Georgia’s landscape present us with rich flavors throughout the year, like locally-grown blueberries, peaches, strawberries and pecans," she says. “I find inspiration during my regular walks around Piedmont Park, where I appreciate the architectural skyline of Atlanta and the city’s diverse community of people.” She follows the LA contemporary urban artist, Jimmy Pierce, whose vibrant pop-forward murals and designs have earned him an A-list fan club. “Positive energy flows from his smile-centric art, and that resonates with me. I admire the way he shares his art beyond the traditional canvas… the

• Caregiving by Certified Nursing Assistants

experienced with Alzheimer’s, Parkinson’s, Cancer, Depression and Mobility Issues

• Assistance with activities of daily living,

including bathing, dressing, toileting, meal preparation, light housekeeping, medication reminders and personal errands

Home Health and Caregiving Services Supporting the Vital Activities Of Daily Living

way he shares his art with the world. I craft my desserts with the same intent – to make people happy.” What makes Erica Lee happy? Outside the kitchen where she paints magical dessert landscapes and creates bespoke dishes for diners, her greatest joy is her family, who ultimately inspires everything she does. “My husband and son inspire me with their love and the conversations we have together when we share ideas and stories from our days.” Save room for dessert, or make it your meal when you visit the Four Seasons Atlanta and you too will want to be Erica's friend.

Bill Falconer • David Ingram • Bill Izlar 3076 Maple Drive • Atlanta, GA 30305 404-205-5655 • www.LiveOakCaregivers.com

FourSeasons.com/Atlanta/ CityLifestyle.com/BuckHaven

FOOD & WINE

FLYNN MCCLANAHAN AT ATLANTA FISH MARKET

Unearthing Common Passions ARTICLE BECKY PETERSON PHOTOGRAPHY PROVIDED

FLYNN MCCLANAHAN HAS BEEN APPOINTED TO EXECUTIVE CHEF AT ATLANTA FISH MARKET, PART OF THE BUCKHEAD LIFE RESTAURANT GROUP. Chef Flynn succeeds Bobby Holley, the beloved chef who passed away suddenly in August from a rare cardiac condition. “We miss Chef Bobby and will for a very long time. He was not only a talented chef but a very good and caring friend,” said Buckhead Life Restaurant Group Founder and CEO Pano Karatassos. “As much as our Buckhead Life family is reeling now, we are equally thrilled and thankful that Chef Flynn can step in and seamlessly take the reins at our iconic Atlanta Fish Market.” Chef Flynn was born and raised in Northern California’s wine country where his father worked for the Mondavi family. He pursued classical training at The Culinary Arts Institute of Louisiana in Baton Rouge where he studied under the famous Louisiana 26

BuckHaven Lifestyle | October 2021

chef John Folse, cultivating expertise in creole and southeast Asian influences, as well as developing a passion for locally sourced ingredients. “I love befriending local farmers and unearthing our common passions,” said Chef Flynn. “The freshness and variety at Atlanta Fish Market is a thrill for me. With the many daily deliveries of fish from around the world and with our in-house cut shop, we are able to prepare a huge variety of seafood dishes as daily specials to present an imaginative menu to please the sophisticated palate of our guests. It’s a real treat.” Chef Flynn first came to Buckhead Life Restaurant Group in 2004, training as a sous chef at Pano & Paul’s before transferring to Chops, later to Alon’s Bakery, The Palm Steakhouse, and The Lobster Bar. BuckheadRestaurants .com/ Atlanta-Fish-Market

“I love befr iend i ng loca l fa r mers a nd u nea r th i ng ou r com mon passions.”

CityLifestyle.com/BuckHaven

INSPIRED BY

BuckHaven Lifestyle | October 2021

“F i nd t he t h i n g s t h at you love. Ta ke t he s t r e s s out of fo o d . Fe e d p e ople b e c au se a l l t he y r e a l l y c a r e a b out i s s p end i n g t i me w it h you . Br i n g joy b ack i nt o t he k i t chen .

Br i ng i ng Joy B ack i nt o t he K it chen

CHEF DENNIS PRESCOTT TALKS FALLING IN LOVE WITH FEEDING PEOPLE AND THE CONNECTION FOOD CREATES

WHETHER YOU KNOW HIM FROM THE NETFLIX

Originally an aspiring musician, Canadian-born Dennis Prescott’s

HIT RESTAURANTS ON THE EDGE OR FROM HIS

journey began while in university with a single invitation from another

ABSOLUTELY MOUTH-WATERING FOOD PHOTOS

solo musician who asked him to tour with them around the US. This

AS @DENNISTHEPRESCOTT ON THE ‘GRAM,

eventually took him to Nashville where they began making records

THIS FORMER-MUSICIAN TURNED INTERNA-

and pursuing their musical dreams. After searching for nearly 10

TIONALLY-RENOWNED CHEF IS AN AMAZINGLY

years, Dennis felt he finally found a home in Nashville living amongst

TALENTED, THOUGHTFUL, AND GLOBE-TROT-

an entire city of creatives.

TING FORCE TO BE RECKONED WITH. When it

Yet, in the midst of all of this, Dennis was not taking care of him-

comes to inspiration for creating experiences around

self — eating take out, dollar menus, etc, had become a way of life. A

food and your community, as well as creating travel

friend had a “come to Jesus” moment with him and stressed that he

bucket lists to some of the world’s most unique

needed to start taking care of himself. Having no idea exactly what

and delicious destinations off the beaten path, Chef

that meant or how to do so, the advice was simple: “You need to start

‘Dennis The Prescott’ is a culinary change maker

eating better.” The problem was that the world was different then, and

whose feed you’ll want to feast on.

the accessibility to knowledgeable guidance had Dennis at a loss. He knew his bad eating habits weren’t good for mind, body or spirit, but he didn’t know where to begin to make changes. YouTube didn’t exist and he was not going to culinary school yet at this stage in his life. However, Prescott thought to himself, “I KNOW good food because I have literally traveled all over America, all over Canada, and into Europe with my music, eating great food and learning what I like.” CONTINUED >

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INSPIRED BY (CONTINUED)

THE START

The St a r t

“Go to the library and borrow some cookbooks,” his friend suggested. Dennis went to a nearby library and borrowed three books only to have his friend ask why he chose those in particular. Dennis remembers saying verbatim, “I don’t know? The guy on the cover looks kinda good looking, and I feel like I could probably pull these recipes off, and he seems really happy too!” As it turned out they were three books by Jamie Oliver; it’s just that he had no idea who Jamie Oliver was at the time. Flash forward and Dennis’ first dinner-hosting experiment was made up of twenty people from the music studio, all sitting in camping chairs with beer koozies and makeshift tables in his apartment. “I remember at the time this moment of, okay, the food is on the table, it’s a stressful thing, and then everybody tucks in and they take their first bite, and there’s a moment of hush that kind of came over everyone; it got really quiet just for a second, and then everyone started talking and getting into it and I fell in love with food right there at that moment. I didn’t realize that you can create these beautiful experiential moments at the table in the same way that I did playing someone’s favorite love song. Knowing that that was a thing to me was the most fascinating thing in the world.” From that point on it felt like he was cooking constantly and he realized very quickly that he was actually better at food than he was at music — go figure. Dennis even got to the point where he was cooking so much that he started to forget what recipes he had successfully made, so he began a photo journal and started taking photos of all his completed dishes. The same friend who guided Dennis into finding his path to eating better foods asked, “Have you heard of this app called Instagram? It’s pretty cool, and I think you should download it.” And so it began like it does for most; Dennis began posting photos for the next few years, with every one of them being a food photo.

I f I c a n i n s pi r e mor e t i me a s a c om mu n it y at t he t a ble, t hen t h at ’s a w i n .”

BuckHaven Lifestyle | October 2021

He soon realized there was a “whole global food community who loved to share food stories.” “All of that was initially with no agenda, no intentionality; I just loved it and I wanted to share. I fell in love with feeding people.”

“If I can inspire more time as a community at the table, then that’s a win.” Regarding social media, Dennis’s professional advice is to check your DMs. A person who worked at Food & Wine Magazine at the time sent him a DM, asking if he would do recipes for the magazine, which turned into writing a monthly column. That experience helped him land a cookbook deal, which led to a wealth of TV and media publicity and Dennis feels he owes a lot of his success to that first opportunity with Food & Wine Magazine for taking a chance on him and giving him an elevated platform. Oh, and did we mention he is a self-taught photographer who now does all of his own food shots? This guy has drive. His drive and innate talents ultimately led him to the opportunity of a lifetime via another DM. This time, it was a Netflix executive producer who offered him the chance to work for two seasons on Restaurants on the Edge, a show where “three food and design experts travel the world to revive failing restaurants by connecting them to the local culture beyond their gorgeous views.“ What followed were 13 episodes over nine months where they traveled to and filmed restaurant revivals that included three in Canada, one in the continental US, one in Hawaii, and others outside of North America, including Hong Kong, Slovenia, Austria, Malta, St. Lucia and Finland. “I ate food and experienced new ingredients, and I grew so much as a chef just working on this show.” Dennis stresses what a spectacular journey it is to eat foods in their most natural state. “We can all eat a mango that you buy from a great grocery store, and then you eat a mango that you picked from a tree and you go, AHHH that’s what it’s supposed to taste like! And I think that’s what travel does. I’ve been so fortunate to travel and co-write The Chefs’ Manifesto for the world food program for the United Nations’ Sustainable Development Goals,” which takes him to a lot of developing communities in places like Kenya, Ethiopia, and Somalia. CONTINUED >

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INSPIRED BY (CONTINUED) “ W hen you get of f t he b e at en pat h a l it t le bit , you le a r n t he d i f fer enc e b et we en v ac at ion a nd t r avel .

T r avel R ecom mend at ion s for Food ies “Slovenia borders Italy and Croatia, which is to say there are a lot of shared values in and around food; they have really great cheese, dairy, beef, pasta, but very few tourists, hardly any. So if you love Italy, that kind of specific travel and food experience, particularly Northern Italy, because you can see the Alps from where they are. It’s picture perfect, a beautiful place, and also where orange wine is from.” Dennis also highly recommends Costa Rica, Hawaii and Finland. “Most people love the idea of travel, but we tend to pick the same places when we travel, and there is nothing wrong with that, they are amazing for a reason, but when you get off the beaten path a little bit, you learn the difference between vacation and travel.” In his travels, Dennis is a huge advocate for supporting local businesses. “Everywhere that you live now you can access local goods. There are farmers markets everywhere. There are also stores that only bring in local products. Chefs understand that we can only operate with the actual heroes of the culinary world, who are our fishermen, our farmers, our producers and providers. Restaurants on the Edge is important and meaningful to Chef Prescott because it tells stories of hope and joy and redemption around the kitchen. Oftentimes the food space can be very stressful, but he believes that at the end of the day, people just want to spend time with other people that they love. One of the most common fears Dennis hears from people cooking and/or grilling at home is, ‘where do I start? I don’t know how to get going, so I just don’t.’ Rather than overcomplicating it, Dennis recommends cooking the things that bring you joy — things that are on a restaurant menu you can’t NOT order because you’re so pumped that those dishes are on there. Learn how to make those dishes and they will inspire more ideas and creations. “Find the things that you love. Take the stress out of food. Feed people because all they really care about is spending time with you. Bring joy back into the kitchen.” Dennis is also a @traegergrills Pro Team Ambassador. “Grilling is inherently communal. You talk to your neighbors, they smell it, they ask you what you’re cooking; the whole act of it is a community.” Ultimately, Dennis warns it’s all about the slippery slope of falling in love —

S c a n fo r t h e f u l l article online.

falling in love with a better, more meaningful lifestyle, new dishes, new ingredients and traveling to find those things. All of it turns into something that’s much bigger than you expected, but at the end of the day it’s because you fell in love with feeding people.

BuckHaven Lifestyle | October 2021

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