If you’re a Facebook friend, you know from my posts and pictures that I’m blessed with an amazing boyfriend. Chances are, you’ve actually commented on this by now, and perhaps even gone so far as to tell me that the two of us make you throw up in your mouth, just a little; so no need for redundancy if you’ve had your say.

Anyhow, David is overwhelmingly thoughtful, creative and kind and likes to surprise me with lovely experiences, of which this past Saturday night was no exception. I worked a wedding that morning at my friend Yu Kai’s gallery, and as most weddings go, it was a ballbuster; with me arriving home some ten hours later; exhausted, battered from a random knee-capping by a unattended child, and stinking of stale food, mop water and Endive mini-van. Noticeably there is (or there should be) little confusion as to who is the “catch” in this relationship.

He had spent his day planning something showstopping for me, as evidenced by the scene on my terrace. Wow. And no, ladies and Dana, you can’t have him – he’s mine.

Our gorgeous dinner table!

Not only was there a stunningly arranged table set up on the balcony outside, but he had planned such an incredible dinner, down to the most minute detail, starting with a glass of chilled Fume Blanc handed to me when I walked into the door. This was our first official meal al fresco at my new condo, and the weather (and sunset) couldn’t have been any more idyllic.

Sunset over the city.

Pan Seared Scallops

2 tsp. olive oil
1/2 tsp salt
1/4 tsp black pepper
2 tsp butter
3 tbsp minced shallot
1/2 tsp minced garlic
1/4 cup dry white wine
1 tbsp lemon juice
2 tbsp chopped parsley

Chef David creates his masterpiece

In same skillet, melt butter, add shallots and garlic. Saute 30 seconds. Add wine and lemon juice and cook for 1 minute more. Return scallops to pan and toss in lemon butter sauce to coat. Remove from heat and arrange over Manchego Cheese grits. Sprinkle with diced parsley and drizzle with pan juices and squeeze of fresh lemon.

Pan Seared Scallops over Manchego Grits

Manchego Cheese Grits

1 cup of stone ground grits
1 cup of milk
2 cups of hot water
1 cup of half and half
1 tsp kosher salt
2 oz. finely grated manchego cheese
freshly ground pepper

In a heavy sauce pan, bring milk, water and half and half to boil over medium high heat. Slowly wisk in rinsed grits. Add 1 tsp. salt.

Add manchego cheese and stir until completely incorporated. Turn off heat and stir in butter. Season to taste with ground pepper and serve immediately.

Sous chef, Brodie

Spinach Salad with Carrot, Orange and Sesame

6 cups of spinach, washed and spun dry
2 medium carrots, peeled and shaved
2 medium oranges, peeled and supremed
1/2 tsp fine grated orange zest
2 scallions, diced
7 stp rice vinegar
1 tbsp minced shallot
3/4 tsp mayonnaise
1 tsp dijon mustard
1/4 tsp salt
3 tbsp vegetable oil
1 and 1/2 tbsp toasted sesame oil
1 tsp toasted sesame seeds

Spinach, Orange and Sesame Salad

And of course, Dessert! Who could forget?!

Sea Salt and Caramel Gelato

Talenti Sea Salt and Caramel Gelato
Spoons
Bowls, optional

Remove container from freezer.
Open container.
Devour like wild animals.

I can’t begin to tell you how incredible it was. The food was spectacular, the early summer air was balmy with a light breeze, stars twinkled overhead and the city sparkled like a jewelry box in the distance. The food was paired with an excellent Pouilly Fuisse, and David rigged speakers on my MacBook, so we had ambient tunes as well. I was with my favorite person, so it couldn’t have been a more wonderful evening, except maybe for the two who weren’t invited and who made their unhappiness quite known.

Maybe next time we’ll do a “kid’s table” in the living room…

"I'm sorry, gentlemen, but there are no tables available this evening."

Years after I gave up having my own restaurant in Atlanta, the city finally seems to be developing a palate. Nice timing, as always, Ferguson–an epic fail, of course; for my career as a restaurateur, but hey, great for eats! David and I, both raging “food-geeks,” are always up to explore the latest culinary trend, most recently falling in love with Chef Hector’s El Burro Pollo Burrito Stand in VaHi. To further hone our coolness, we’ve been following the burgeoning Food Truck scene on Facebook, Twitter and the Atlanta Street Food Coalition’s website.

Food Trucks at the Woodruff Arts Center

After missing the March Food Truck Picnic at the Sweet Auburn Market in 04W, we were excited to hear about the ASFC’s Food Truck Thursdays beginning in April at the Woodruff Arts Center in Midtown. Scheduling mishaps kept us away the first two weeks, but when we found out our favorite Atlanta restaurant, 4th & Swift’s owner, Chef Jay Swift, would be making a demonstration on April 21st, we rallied and sent out Facebook invites to our other chowhound buds. Anything 4th & Swift is not to be missed!

The event is scheduled from 11 a.m. – 2 p.m., but warned by friends and bloggers that the food can run out early, Susan and I broke out of work and met David at 10th and Peachtree at 11:15 on this gorgeous Thursday morning (Note: easy parking at the deck behind Empire State South). I was frantic to beat the legendary lines at the Woodruff trucks, so unwittingly drug S & D right past Chef Swift’s Pop Up Chef Tent, dooming myself to a lunch without Harissa Beef Tacos, but we did make it to the Art Center in time for only a brief (10-minute) wait for Texas Taco (Yumbii’s line was already pretty daunting). By the time we got to their side of the plaza, Sweet Auburn BBQ was on a huge wait as well, but while David collected our pulled pork BBQ, roasted pork and chicken fresco tacos from Texas Taco, Susan and I scored at the Good Food Truck: grilled cheese with muenster and a berry (and beet) chutney (so I lied by omission to David, who hates beets, but it’s okay if it’s fundamentally good for him, right?) a “Samosa” waffle cone with curry spiced peas and potatoes, and a chilled Asian noodle salad. Susan and her friend Lincoln shared some Honey and Cream icecream from Westside Creamery and tasty King of Pops artisan ‘sicles (Mojito and Cookies and Cream), David and I opting to scarf dessert deliciousness from Yum Yum Cupcakes: the Penelope (Chocolate with Peanut Butter Mousse) and the Chanel (Chocolate with Chocolate icing), washing it down with grapefruit soda from Texas Taco and a spicy gingered limeade from Good Food.

A young, diverse crowd and some interesting interpretive dancers moving in and out of the lines made for great people watching, a convenient stone wall provided seats for dining and the show. Wandering back down Peachtree towards the parking deck, sounds from a street corner saxophone drifting by, soaking up the warm sun, blue skies and bustling sidewalks, for a moment I felt I was in a truly cosmopolitan city.

Although way too stuffed to attempt Chef Swift’s tacos or indulge at the 10th Street Tamale Truck, we vowed to make up for it at the next Street Food Thursday. What a great opportunity to support local chefs and enjoy prime time Spring weather in a city slowly growing into a place to be proud of. Congratulations to all the vendors and the dedicated people at Atlanta Street Food Coalition for creating such a fantastic event.

(This one is for all you lovely people who have asked for the recipes from last Sunday’s brunch.)

For those of you who don’t know, I just bought a condo and am still in the “settling in” stage, which, due to my insane work schedule, has been extended over a four month period.  After spending all of last week priming and painting my entrance hallway (Chinese Red) I felt a sudden need to show the place off to my friends (a feeling most likely caused by lingering paint fumes affecting my neuromuscular system), so on Friday, I threw the idea of hosting a Sunday brunch at David.  “Just a few people, you know, Paul and Laura, Dana, Susan, Heidi, etc.  And you can invite friends, too.”

Of course, David’s house is fabulous for entertaining, and since he cooks (routinely and spectacularly) he has all the bells and whistles necessary to make a meal for more than one person.  I, on the other hand,  have a spatula and a whisk, a weak gathering of condiments and a motley assortment of damaged pots and pans acquired since college.

So, what to make under limited circumstances?  A couple of glasses of wine and some quick internet browsing yielded the following  potential menu:

• Fresh Fruit
• Spring Vegetable Frittata
• Candied Bacon (it’s a Kim and David thing – wildly delicious, btw)
• Bananas Foster French Toast

We had big plans to shop the Dekalb Farmer’s Market over the weekend for fresh seasonal fare, a la “Farm to Table” (I spend a little too much time watching Top Chef) but as I dedicated much of Saturday afternoon to a greatly overdue girl’s day out “Bitch-n-brunch/Mani-pedi” with Laura,  David and I ended up missing the Market and resorting to Whole Foods and Publix late Saturday night for our ingredients.

Sunday morning we were up early for last minute cleaning (a.k.a. throwing everything without a home in the closet) before diving in to prep.  David set up his laptop for a Skype connection with his parents in Augusta, and they were able to sit in and watch the culinary madness via Web-cam (I should add, having a camera follow you as you run around like a chicken may not be the best first meeting with your boyfriend’s folks, if you are trying to impress them.)

David preps for his Spring Vegetable Frittata

As I gathered my stuff for the French Toast , I realized that my original recipe (a “Paula Deen Food Network staple) called for individual French Toast Slices made to order for each serving.  Wow.  Halt. Cease. Absolutely not.  That would seriously interfere with my hostessing duties.  Hmmm.  Endive does a French Toast Casserole, and I’ve made Bread Pudding before (close enough), so I had the last-minute inspiration to improvise my own casserole version of my chosen dish (I think I scared the crap out of David since he’s incredibly organized and I’m all “happy chaos”) and came up with a rough approximation of the following Cooks.com recipe)  Note: I cook like I bartend, so it’s a little of dis and a dash of dat, specific quantities and exact order be damned.  In my defense, it almost always works with cocktails.

I happily stole the  Bananas Foster Topping straight from Paula’s recipe:

1/2 cup firmly packed brown sugar

Heidi and Jami put the finishing touches on dessert

In a large skillet, combine corn syrup, brown sugar, maple syrup and pecans. Bring to a boil over medium-high heat. Reduce heat, and simmer for 2 minutes. Add banana halves and rum extract. Coat with the syrup mixture, and simmer 1 minute. Spoon over French toast.

David was in charge of the Candied Bacon and the Fritta.

Wow: Technology. David sends recipe to his blackberry for easy access.

This one is from Gastronomer’s Guide:

Vegetable Frittata

5 large eggs
5 large egg whites
fine sea salt
freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 garlic clove, minced
4 ounces cremini mushrooms, sliced
8 ounces cherry tomatoes, halved
1 small zucchini, sliced

David learns that I'm going 'off road' with the French Toast Recipe...

2 tablespoons torn basil leaves
1/4 cup grated Gruyère

Preheat oven to 325 degrees F.

Using a whisk, beat together eggs and egg whites until frothy. Season with salt and pepper.

Warm olive oil and butter in a 10-inch ovenproof nonstick skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes. Add the mushrooms and zucchini, cook until tender, about 5 to 8 minutes. Lower the heat. To the pan add the tomatoes and basil. Season with salt and pepper. Stir and distribute vegetables evenly in pan. Pour in the egg mixture. Let eggs set for a few minutes. Sprinkle with cheese. Bake for 20 to 25 minutes or until the frittata has puffed and is light brown. Yield: 4 servings.

Candied Bacon: (also from the Food Network)

Ingredients:

• 12 slices bacon, about 1/4-inch thick
• Finely ground black pepper
• 1/3 cup light brown sugar
• Equipment: 2 baking sheets, preferably flat

Preheat the oven to 325 degrees F.

Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.

Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will “crisp” up a little more. Be patient!

Add a platter of fresh fruit (cantelope slices, fresh raspberries) and some amazing

Artisan Cheeses, Flatbreads and Crackers

Dana, Susan and Rachelle sample the Bananas Foster French Toast. Yep, still alive.

(courtesy of Susan) plus a wonderful Lemon Cake with Fresh Strawberries and Freshly Whipped Cream (contributed by Heidi) and you’ve got a bold and tasty brunch for a very courageous group of people (alcohol helps).  Many thanks to Dana, Susan, Heidi, Jami, Matt, Chance and Rachelle for making our first brunch party at my new condo such a special one.

Oh and not to forget, the Adult Beverage Du Jour: Pomegranate Blueberry Mimosas! Fill 1/3 of  a champagne flute with chilled Minute Maid Enhanced Juice Blend Pomegranate Blueberry, top with chilled Sparkling Wine (we used a Spanish Cava) and serve.  Would be gorgeous garnished with a fresh blueberry and a slice of kiwi, but ::sigh:: that will be for next time.

Two years ago today, one of my closest friends in the world passed away.

I say “passed away” but honestly, when you think about it, it’s such a poor and insufficient phrase to describe the wrenching loss to friends and family, that it makes me angry. To say “she passed away” sounds like an action she chose to take – to get up and move away. To say she has “passed away” implies she simply left.

With all my heart, I can attest that she’s not gone from here. She’s some of the best parts of who I am today.

Nkoyen’s greatest gift to me–besides her friendship–was her absolute and unwavering belief that I was capable of doing anything in the world I set my mind to. Of course, I don’t honestly think I can take all the credit on that one—it was Nyk’s gift to everyone she encountered. She seemed to always see their highest potential.

She was always the first one to encourage me in anything I wanted to do. Should I open my own nightclub? “Absolutely,” she would say. “You don’t need to wait to find the right business partners. You’re smart, you have the experience and you can do it yourself. By the way, have you written a business plan?” Or, enchanted by my visits to the Big Apple, I’d ponder moving to New York. Immediate response: “Awesome. You don’t need to wait to find the right job, but it’s gonna cost you at least six figures to live here comfortably. Go for it—just make sure you have a plan.” I even remember a Cosmopolitan-soaked musing over expanding my jewelry design “hobby” into a full time gig. “Oh, definitely. You are incredibly talented and should start your own line. I can help you find investors.” Then, the inevitable Nkoyen coup de grace: “Once you put together a business plan, I’d be delighted to go over it for you.”

Not one single time in our 11-year friendship did she once question whether or not I could actually do something. She just said “Go ahead. You can do it. I believe in you.”

Two years ago, my closest friend in the world passed beyond my everyday life. She’s gone from my ability to call or email her or make a lightning trip to New York to drink and flirt with cute boys and play and shop until we dropped. She’s moved from my ability to seek her advice and encouragement.

I’ve faced a lot of challenges over the last two years where I’ve really needed her. I’ve gone after quite a few goals. Each time, I could hear a voice saying, “Go for it, Kimmie.” With every failure, I’ve dusted myself off and tried again. With each success, my only regret is a frantic feeling that I’ve missed sharing it with someone very important. I search inside of myself desperate to figure out whom, and then I remember.

Two years ago, an embolism took her. It certainly wasn’t part of her plan.

Nyk’s no longer physically here, but she left behind an incredibly powerful gift for me: an unwavering knowledge that if someone as brave and bright and fierce as Nkoyen Edidiong Ekpoudom believed in me, I could do anything. She may have passed, but she didn’t pass away. She left some of that bravery and light and fierceness behind and it’s with me every day, inspiring me to reach further, try harder and achieve my dreams.

When I walk through my new condo (my very own home!), or drive my shiny new car (it starts every time I turn the key) or share my career successes with friends, my first thought is of her.

I know how proud she would be of me. She’d congratulate me and hug me and we’d go out and have drinks and toast to even greater things she was absolutely confident that I would achieve in the future.

But she’d still want to see the damn plan.

I miss you, Nyk.

Back in the day, I celebrated “April, the Natal Month” –a time devoted to me in its entirety.  I’d have to say that pretty much all 30 days were my designated self-soiree stomping grounds, with parties, dinners, music and mayhem enough for 30 girls.  Lately, due to er, umm, getting older ::sigh::, fatigue, falling out of touch with friends, working too much, whatever lame-ness I have constructed, my birthday celebrations (if you could still call them that) had dwindled to a mere token birthday dinner with a friend or two.  Pathetic really.

Holy Jesus.  After these past three weeks, I feel all resurrected n stuff.  I had a most fabulous birthday this year, starting on the 15th with dinner at the Shed with Laura, Matt, Heidi, Rhys and my Evil Twin, the Bear of Doug; followed by costumed hi- jinks on Saturday at the Spot for Ritual Oni’s birthday with Laura and Paul.  Dinner with my parents in B’ham the next week (and time with my precious niece Livvy!), a Chaine dinner the next Sunday with my fabuloso Fairy Godfathers at Woodfire Grill with Chef Kevin from Top Chef, Elvis Costello at the Tabernacle show on Monday 4/25 with college roomie and dear friend Bethie, Faith and the Muse show at the Masquerade  on 4/28 with the Lovely Roxie and Mike Cuccaro (plus a two day visit with Rox, yay!) AND a little reunion show this past Sunday at Limerick Junction with my old band, Jason Marcum and Jon Ripley, the bestest and most beloved musicians ever!

Wow, I’ve had some amazing birthdays in the past, but this was most likely the best so far.  Thank you so very much, my wonderful, persevering friends.  You mean everything to me. Thanks for not giving up.  This one’s for you.

Last night I went to a party hosted by the Fabulous Oni, at the Spot on Amsterdam.  The theme was Pin Ups and Sex Kittens.

Parners in Crime:  Laura “Cookie” Cook, Paul “Cash Only” Ferguson

Wayyyyyy too much fun.  How can you not enjoy dressing up?

Oh, and there was Highlander and Tater Tots afterwards. Happy Birthday to me!

Shiny!

Birthdays…

It’s two days after my actual birthday, but it’s Saturday morning and thus still a vital part of the “Natal Month Festivities,” and I don’t have to work today–therefore, I should be lying on the couch or buried under a mound of pillows in my bed, nursing a hangover and planning the next phase of the celebration.  Instead, I was up at 9, scrubbing my stovetop for no apparent reason other than it seriously needed it.

I can’t blame demonic possession, there has been no mezcal.

What has happened to me?  Does growing up have to make you boring?And…and…tidy?

::shudders::