As I have reminded you, The O-A News decided that it no longer wanted to publish my column after 18 of service to the paper. April ended my association there. The paper has “gone in a new direction” and felt my writing didn’t fit in. We are on good terms. I offered to help them in any way I can. No call so far!

This newsletter – some call it a blog – is a result of that circumstance. A new way to share with the Auburn – Opelika community. My brief first issue was in May 2023. It is still available on this site. What followed was a full edition in June and July.

In the newsletters I’ve talked about food products, shared recipes and shared experiences with restaurants. On top of that, I was able to add information about wines we have had recently. I’m able to say more now and freely share my opinions. Sure is fun.

I hope you will consider supporting Wild Flour in Waverly, Stephanie’s in Lafayette, Shana’s Place in Shorter and All I Do is BBQ in Auburn. These are fine folks turning out quality fare.

BTW – The links in the newsletter are live. Click in an underlined name and it take you to their website or Facebook page.

Sugar Free from G. Hughes

Guy Hughes is a real entrepreneur. First, and maybe best of all, he’s an Award-Winning Pit Master. Built his reputation cooking ribs. In Ohio! At least he learned from his mother. Watching her make chicken and ribs. That’s a pretty solid start.

Many BBQ cooks have a secret. Often we hear, “It’s the sauce.” For years Guy Hughes kept getting requests for the recipe for his special sauce. As a result, he started getting his sauce bottled. In recent years he began to realize the need for a sugar-free version of his popular sauce.

The success of this expansion led to another one – a line of sugar free products. He got Gia Brands to help make this happen. Summer Garden Food got in there and formulated this line of sauces and other offerings. Recipes are different once mass production is the goal.

Hughes’ plan was “a line of products that provided all the taste and none of the guilt” of regular sauces heavy with sugar. The labels state “gluten free, no artificial preservatives and no high fructose corn syrup.”

I’ve tried the sauce and his sugar-free ketchup. Both are quite successful. The flavors are true to expectation. Rich and full. A good deep color. What strikes me is the pronounced “sweetness” found in artificial sweeteners. The ketchup holds up well as a sauce and a recipe ingredient. Simply make an adjustment for the sweetness of sugar-free.

A very nice feature of the G. Hughes line of sugar-free products is the modest cost involved. So often the cost of products without something is much greater than ones with it. These are suddenly not twice as much. Mighty nice.

G. Hughes sauces are available at our local markets. They can also be ordered online.

Restaurant 1856 at Auburn University

Recently I was invited to lunch at 1856 – the restaurant at the Rane Culinary Center at Auburn University. Excited was my state from the beginning. This gracious invitation was just right for me.

As many of you know, I have mobility issues. As much as physical therapy has helped me, I still do not drive. Several other things also visit me regularly.

Thankfully I did not turn down my host. I had lots of easy excuses. Not one escaped my lips. Lucky me.

The staff at 1856 made every effort to make my visit work. Easy parking. Short walk in. My host was my escort and chauffeur as well. What a great friend. A truly personal treat.  

There was an elevated table for us and stools from which to select. One was perfect. All the staff became friends. And people I know dropped by to see me as well.

This was the last day of guest chef Chris Hathcock. It was absolutely the right time to be there. I had the chance to meet him before lunch. Always a pleasure to chat with talent. Friends call him Chino. I didn’t get into the origin of that one. 1856 has an open kitchen. It was easy to see Chef Chris making sure our lunch was just right.

I also got to meet Chef Tedron Campbell. Teddy is part of the staff and will be a part of Chef Ford Fry’s team as he begins his tenure at AU. Chef Fry’s menu is already being served. Lunch at 1856 is a la carte. Dinner is offered as a multi-course tasting menu. There’s a well-chosen wine list developed by Master Sommelier Thomas Price.

Let’s get back to our lunch. My companions were Damon and Melissa Witford plus Christian Watson of The Waverly Local – and Plaza Bar and Grill in Auburn.

When it came time to order, I spoke up – “We’ll have all the apps.” Our server looked around – more food than folks – I continued, “Please bring us plates to share.”

After a pleasant aperitif, the beginnings started to arrive. Yellowfin Crudo served with perfect compressed watermelon cubes in a watermelon dashi broth. A few cucumber match sticks for interest. Great presentation. All the plates were done so. Got my attention.

We were served basically a shrimp dish billed as Cucumber Gazpacho. The “soup” had a wonderful kick from Aleppo peppers. Intriguing beauty came from edible flowers.

Sai Krok, a northern Thai sausage, was served with a small bowl of powerful garlic gastrique. I could have picked it up and finished it all. Sure was tasty.

Shishito peppers had been blistered over high flame. Tuna confit was strewn over and all hit with everything spice. Surprise – this combination was served over a bed of smoked Duke’s mayo. What a great idea. This course was a real winner.

The final “beginnings” was beautiful. Very flavorful too. It was charred okra with both orange, golden, and purple carrots served as a curry. There was a large spot of herbal foam to calm the spice.

We enjoyed all of these. I’m not sure how long we took devouring our bounty. I can assure you there was nothing left.

Yes, we ordered mains as well. Thankfully our host took us out of our misery and made the selections. Don’t worry – just five. No need to indulge!

Here came a Caesar Salad like I’ve never had. The greens were kale. There were sunflower seeds and croutons from bread baked by my friends the Stinsons in Opelika. The dressing was completed with whole white anchovies and finely grated Grana Padano. Everybody was present but somewhat differently.

There was another salad – Thai Chicken Salad. It was made using toasted rice and herbs with a touch of fish sauce and a few red pepper rounds. A circle of cucumbers set it off perfectly.

Selection number three was an Heirloom Tomato Salad. Thick slices of those yellow tomatoes with red stripes were mixed with fresh peaches. Topped with strips of country ham. This was dressed with tasty shoyu and a touch of basil from the roof top garden. There’s a small farm up there that’s open the public. Plus what was called popped sorghum. Little kernels like small popcorn garnished the top.

Hard to believe but it is hot out there – Summer Squash Tum Som Salad was just right. The feature here was sliced duck breast served over spinach and scattered with small cherry tomatoes, pepper slices and pecans. More flowers made this a beauty.

Here was our non-salad course. Billed simply as Pecan Tortellini. None better than this one. The “sauce” contained corn, okra and shiitakes. Pops of flavor came from jalapenos, red pepper rounds and tarragon. The pasta bundles were tender and bursting with goodness. Bring me another one of those.

The real feature of all of these dishes was texture. Perfect across the board regardless of the dish. Chef Chino got it spot on. The presentation was flawless.

1856 is a teaching restaurant. All staff are learning from experienced pros. General manager Jacob Hoop makes sure it all happens. Lunch and dinner are served Tuesday through Saturday. Reservations are recommended at lunch and required at dinner.

Summer Sippers

As most of you know I’m a wine guy. Aimee is too. We both enjoy good wine. We also advocate discovering wines we like which might make the “good list” and would certainly not be called “fine wine.” Simply something different to enjoy at the moment.

That moment for us is most often a weekend lunch or maybe dinner. Thankfully our weekend lasts from Friday through Monday. More lunches and more wine opportunities. Few are really so anymore. Most of my lunches are accompanied by sparkling cucumber water. Available at Kroger.

This summer I ordered a selection of wines called “summer sippers.” This was a case of wines selected for summer drinking. 9 were white wines plus 2 rosés and a sparkling. We were excited – actually still are – to begin the onslaught. We aren’t through yet, but close.

Sauvignon Blanc and blends are favorite lunch wines. That expands to summer suppers of cooling foods. Meats get exchanged for luscious ripe fruits. More veggies too. Black-eyed peas and butterbeans count as well.

Jabber from Chile was a spritely Sauvignon Blanc. Really good food wine. Another Sauvignon Blanc was Villa des Anges from France. This one was smoother and was good for sipping in the afternoon.

Gruener Veltliner is a great food wine. If you see it on a restaurant wine list, get it for most dishes. The one we had from Mueller in Austria was fine. Way up on our list. A real steal around $15.

On the unusual side was Les Rocailles from The Savoie region of France. The grape is Apremont. The wine was light and dry and smelled of green apples. It was extremely refreshing and almost crystal clear. Another one of those “get it if you see it” wines.

Another lighter white was Ca Erto. An Italian Soave from the Veneto. The grape is the widely planted Garganega. The wine had hints of lemon and herbs. A good sipper. We’ve had Luna Prosecco and haven’t opened that one. Same is true for for Saint Mitre from Provence. I wrote about that one last month.

California was well represented too. Our rosé was by that rogue wine maker Randall Graham. It’s called Vin Gris de Cigar. The name has to do with the legend of the shapes of space “flying objects” in the south of France. Rich color and lots of flavor. Nice with food. Sure worth a try.

The less-planted Pinot Blanc was the grape for Skylark from the Mendocino area of California. Really good food wine with touches of citrus and apples that lasted a long time. This was a favorite.

Another top pick was a California blend – Alpha Mare. Wine Advocate magazine said, “the wine is youthful with black and red currants, underbrush and black pepper notes plus wafts of bay leaves and cedar. Full, muscular, firm and chewy in the mouth, it has appealing freshness and an earthy finish.” That’s a bunch of wine-geek words to say it’s mighty good. Absolutely great label.

We haven’t tried La Pitchoune from the Russian River Valley in California. It’s a Chardonnay. Likely a good one.

It’s sure being a treat to have some wines other folks picked out. All we had to do was chill and enjoy!

Byron’s Smokehouse

Lots of folks know about the sale of Byron’s BBQ that was effective August 1^st. Glen Gulledge and his wife Stephanie are easing into retirement. They’ve been at since 1989.

The next week, the new owners were open for service. They are my friends Julie Tudhope and her husband Kevin. At the beginning they are serving breakfast and lunch hours – 6:00 till 2:00, Tuesday through Sunday. That’s right, on August 13^th Byron’s was open on Sunday as well. There’s no change in how Byron Gulledge approached making BBQ. Catering is still full speed.

If you haven’t experienced breakfast at Byron’s, make it a point to put it on your list of “must do.” Byron’s Smokehouse, 436 Opelika Road in Auburn, Alabama.

Simple Ingredients. No Junk.

That’s right upfront on the Rib Rack BBQ Sauce label. Simple ingredients. No junk.

The sauce contains no high fructose corn syrup. No artificial flavors. No artificial colors. No artificial preservatives. Non-GMO certified.

Those are some mighty sporty statements. They go on to say this: “Rib Rack believes simple tastes better. Always has, always will.”

The basic ingredients are brown sugar, tomato purée, distilled vinegar, corn starch, salt, spices, dried onion, and garlic powder. Rib Rack is gluten free and contains no MSG. There are 3 different sugar free sauces that are keto friendly. Allulose is the sweetener used.

I tried the original version and one called hot honey. The spicy version was not in stock at the time. Hot honey adds honey and more spices according to the label. There’s also a bourbon version and another called cider.

Rib Rack is a sweet sauce. Not as sweet as some. However, if you are a strong vinegar – mustard fan, this won’t be your favorite. I’m happy with more than one kind of sauce. Of this sweeter type, Rib Rack is a winner. It is not cloying or pasty. Has pronounced flavors and goes well with all sorts of grilled meats, as well as BBQ.  

Even though Rib Rack is new to me, it is not a new product. It’s made in Michigan. Not a spot we Southerners think of as BBQ country. Thankfully Rib Rack is available nationwide. It’s sold at Publix, Kroger, and Wal Mart. Amazon has it too.

Along with sauces, Rib Rack makes rubs and marinades. There’s also a line of seasoned pork rinds. Their products are affordably priced at around $6 to $7 for the sauce. They are sure worth considering for your sauce selections.

Happy Birthday, Julia

In my opinion Julia Child influenced cooking in America more than any other person. And not just cooking but our entire approach to food. No doubt we owe a debt to James Beard too. However his was not a strong television personality. Later on Jacques Pepin became and still is a strong contributor to cooking in America.

August is Julia’s birthday month. She was born in 1912 and left us in 2004. In 2017 we lost Judith Jones. She was Julia’s editor. If not for her, Julia might not be a household word. The first publisher Julia took her book to turned it down. Even after lots of editing, it was said to be unpublishable. Thankfully Jones saw the magic when it came to her at Knopf.  

“Mastering the Art of French Cooking, Volume One” was a turning point in the American home kitchen (Judith Jones created the title.). Besides bringing immense details to the techniques of the selection and preparation process, Julia succeeded in taking the fear out of “jumping in the water” and trying something. That made her approach different. Her instructions were for the home cook.

I purchased my copy of Volume One my first semester in graduate school – 1968. As you can see, I still have it. It changed my life. Without that book I probably wouldn’t be writing this newsletter or have had so many wonderful food adventures. No restaurant. And my cooking classes wouldn’t be happening.

Back in 1973, I had an opportunity to meet Julia Child. She was a tall woman. Looked me directly in the eye. Yes, I was impressed but probably not sufficiently so. I remember saying to her: ”You taught me how to make an omelet and so much more. I am so grateful.” She thanked me and went on her way. I never saw her in person again.

Julia Child taught us some very important principles of cooking and entertaining. She showed us in detail the technical aspects of “mastering.” Volume One wasn’t set up to make things quickly or suggest short cuts. It was and still is a fine document that is very relevant today, albeit without pretty pictures.

Her television series “The French Chef” was ground-breaking. Thankfully we can still see repeats of it now and then.

To me what Julia did was cause us to realize that everything in the kitchen won’t always be perfect. It was sort of like “what happens in Vegas stays in Vegas.”

Julia said that we should serve what we prepare with style and verve. If something doesn’t rise just right or brown perfectly, don’t worry. It will still be good and you should be proud of your work.

Julia Child is so important that her kitchen – the real thing, not a replica – sits in the Smithsonian. It’s one of their most popular exhibits.

Those are my few words about a food legend and a truly great woman. She loved life along with food and wine. She was always experimenting. The great thing is she was not only a teacher but a life-long learner. Not a bad path to follow.

Julia’s farewell was always, “bon appetit.” It means much more than good appetite. Phrases like happy eating and enjoy your food or meal come to mind. I think enjoy is it for Julia. She did and was always helping us do the same.

Happy Birthday, Julia.

September Cooking Classes

First, let me fill you in on our Handhelds Class. Gosh, these were fun. I’ve had several reports of dishes being made and the good times surrounding them. I always enjoy hearing about what you did and how you used them.

No doubt the big surprise dish was the Grilled Chicken Caesar Salad Sandwich. Ingredients were placed into a ciabatta roll rather then use it for croutons. We used Caesar dressing boosted with Dijon. Plus we sliced our Parm in ribbons so it would stay in the sandwich. It was a real winner.

This month’s dessert classes are totally full – all 7 sessions. Keep your eye on our Facebook page for any openings.

In September we are learning about Canadian cuisine. There’s both hearty and complex fare along with plenty of sweets. We’ll make our own version of poutine. Turn out a tourtiere – meat pie. Plus make butter tarts. 2 more dishes will round out the session. Solid food and a fun dessert. Make your plans now to attend. Classes will begin on Sunday, September 10th.

News – It’s Official

Beginning Thursday, August 24th, my weekly column will appear in the Auburn Villager. They just approached me about writing for the paper. What an honor. I am so excited to be able to share with the community in this vibrant way. It will be different content from the newsletter. Please look for me in The Auburn Villager. Read both of them.

Until Next Time

I hope you are enjoying the third full edition of my online newsletter – What’s Happening. As you have seen, I can talk about lots more than is possible in a newspaper. I’ve included some of my personal feelings and experiences.

Next month we’ll explore more local restaurants. I’m tasting already. Going back to a couple of candidates.

I hope to share a recipe or two. Plus some more local food finds.

I’ll let you know about my dessert classes. I’m full. Best to get a seat early in September.

I encourage you to let me know about anything you want me to explore. Also please share this newsletter with others.

They can go to inthekitchenwithchefjim.com and register there.

Thank you. “Keep Cooking – Keep Exploring.”