What’s Happening October 2023

This newsletter, blog, column, or just rambling is pretty basic. I started it to give back to Auburn-Opelika. I’ve been writing about food and wine in these parts for 20 years. I figured this was a good way to make it happen. I got started in May and I’ve been at it since then.

In these “What’s Happening” newsletters, I’ve been talking about food and wine for sure. On top of that I’ve shared recipes, class talk, plus restaurant experiences. It sure is fun to write without newspaper word limits and share as many photos as I want.

Beginning Thursday, August 24th, my weekly column appeared in the Auburn Villager. 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.

Please remember that the links in this newsletter are live. Click on an underlined name. It will take you to the related website or Facebook page.

Willow Tree Pies

Recently we looked at Blake’s Pies located in Concord, New Hampshire. Willow Tree’s story is similar. They started out with chickens rather than turkeys. Serendipity led them to success selling pies.

There was a small poultry farm born in Attleboro, Massachusetts. Willow Tree’s name came from the trees that dotted its landscape. As they grew, they became a thriving egg and broiler-producing farm, complete with a neighborhood retail outlet and door-to-door egg business. As that venture began to decline, the company says about themselves: “In 1954, Owner Chet Cekala uttered the words that would change history…. ‘Chicken Pie’.”

Customers knew a good thing when they tasted it. Practically overnight, Willow Tree’s chicken pie business grew from Attleboro to all of Massachusetts and then to the entire New England area. 1958 their retail store open. No more door to door sales. Whew. In fact, it’s still there where they are selling hot foods, deli items and pies.

When Willow Tree introduced Chicken Salad in 1974, it was a second home run. Hundreds of wholesalers now carry the product. In 2011, chicken dips were the next development.

Willow Tree has continued to grow. Their products are now available in over 3000 grocery stores in eastern US. Chicken pies are available locally at our Publix stores.

Willow Tree has two different chicken pies. Basically one chicken and gravy. The other has veggies like a chicken pot pie.

We tried both at one dinner. We had half of each one. It was an interesting experience. By that I mean a good one. The pies are well seasoned. We added nothing but butter on the crust while they baked. Halts any dry out during the stay in the oven. 45 minutes at 400˚ is a long time. They cook from frozen. We did not use the microwave option.

The pies browned lightly. Make sure to put the pies on a baking sheet to catch a little seepage.

The crust is substantial and very tasty. Both pies have plenty of chicken. A little more in the basic option. That’s a very hearty version. The more common pot pie option has plenty of veggies – green peas, carrots, green beans, and corn. Nice chicken, too.

The pies are 10-ounce versions. Not just 6 to 7 ounces. A full lunch no doubt. Maybe a salad beforehand at dinner.

Of the number of chicken pies we have tasted for these various articles, Willow Tree is right at the top for us. The veggies version because it’s what we expect. They certainly did not disappoint.  

Recent Wines

October didn’t have very many “talk about” wines in our household. Just 4 in fact. Seems like most weren’t too photogenic. The ones that posed for the camera were mighty good. In fact, better than that.  

There was an excellent bottle of bubbles. Not Champagne but made pretty close by. Domaine de Nerleux Cremant de Loire is a sparkling wine from the Loire Valley in France – not too far away. This white sparkling wine is made from Cabernet Franc, Chardonnay, and Chenin Blanc.

Creamy is the word for this one. Soft, tiny bubbles in a bottle of dry sparkling. A bottle of Cremant is less than half the price of Champagne and made less than 300 miles away. Still fine French wine and a quality experience. We sure enjoyed this one.

One of our long-time favorites is Merry Edwards Sauvignon Blanc. It’s one of the best from the Russian River Valley in Sonoma County. She’s one of the finest winemakers around. She makes a fine Cabernet as well.

This Sauvignon Blanc has citrus – lemon and lime. Hints of pineapple and melon. Plenty of luscious silk that keeps calling us back. A fine food wine that is excellent for sipping too.

The Merry Edwards is hard to find. You can sometimes purchase it online. It will have to come through the ABC system in Alabama. Thankfully it is available at The Depot in Auburn. Sometimes at our house.

We really enjoy Pinot Noir. The red grape of Burgundy. Oregon is big. So is part of California. It’s one that’s difficult to grow. Very picky. Not easy on the winemakers as well. But when all the stars align, wow what a winner it can be.

The first one we had was a spectacular example. A fine winery too. Belle Glos is a good one. It’s located in the Santa Maria Valley in Santa Barbara County. The vineyard is located near the intersection of two roads. So this special bottling is known as Clark and Telephone.

This particular bottle is special to us. It was a present to us a few years ago. It’s from our friends Ed and Sandy Sweeney. They signed the label so we would remember.

The wine has a rich almost purple color. Not lighter like a regular version. Fruit is rich. All of this yields a medium bodied wine that is quite memorable. Sure worth looking for. We had ours with a fine roast chicken. A perfect pairing.

The last Pinot is a new one for us. Böen. It’s also from the Santa Maria Valley. The wine has a full color. Bright and supple. Full flavor. Basically a surprise to us. An excellent find and one we will seek out again.

The winemaker is Joseph Wagner. He and his father started Belle Glos! They also did Elouan. They had hands on Copper Cane and then Böen.

The first time we had the Böen it was with lamb chops seasoned with rosemary and garlic. The next was with burgers filled with shallots and garlic. Equally just right with both.

Meat and 3’s – a look at the First

Madison’s is located in the Bett’s Crossing Shopping Center on Fox Run Parkway in Opelika. This spot was originally occupied by Louie’s Chicken Fingers and Burgers. Sister restaurants there are Marco’s and No. 1 Chinese. Winn Dixie is the anchor store.

The owner of Madison’s is Katina Barrow-Driver. She and I spent an hour together recently. We talked about food and more food. Cooking too. Katina understands the food Madison’s is serving and how it needs to be made.  She told me she has found out how hard the restaurant business is, too. Getting dishes prepared to her standards isn’t always easy.

BTW – Madison is Katina’s granddaughter’s name. That sure is nice.  

As many of you know, I follow a pretty strict protocol when I write about a restaurant. I go at least 3 times. Not a single visit. It’s not fair to the restaurant. Could be a bad day. It’s not fair to you. Might be better than usual. Also I can’t sample all their menu. Not even their features and specials.

The first time I go anonymously. Usually means take out. They don’t know I’m coming. Maybe not who I am. I don’t want special treatment. Also I pay my own tab.

A few weeks ago my friend Fred Varner and I shared our usual Wednesday lunch. This time from Madison’s. It was disappointing. It surprised me. What that experience brought to light with every meat and 3 I have visited – big time inconsistencies. So far there’s been a loser meal at every one. Maybe service too.

Now back to Madison’s as a whole. There’s been some really good food. Aimee and I have had 2 more visits there. The catfish was excellent. Just right. Even the way it was served. Plus Madison’s is very neat and clean.

Madison’s serves hamburger steaks on Tuesdays, meatloaf on Thursday, smothered pork chops on Wednesday, liver & onions on Friday, plus fried chicken and catfish every day. Both are cooked to order. On Sunday they have turkey wings and pot roast.

The veggies and sides are plentiful. Not all of them every day. Check out the menu or simply call and ask. Collards and turnip greens. Black-eyes and limas. I tasted real country ham in them! Squash casserole. Sweet potatoes. Fried okra. Creamed corn. Rice and gravy. Cabbage. Hash browns.

Plus desserts. Katina is very proud of her peach cobbler. She bakes her banana pudding. She just added bread pudding. That trio packs a heavy punch. Don’t look for all of them every day. Sounds like a good reason to go back – several times.

Madison’s opens at 11:00 until 5:00 Tuesday through Friday. Also 11:00 until 5:00 on Sundays. They are closed on Monday and Saturday.

Sardines – Cheap Eats or a Special Feast

Many of us who grew up in the 50’s and 60’s South saw a can of sardines in a lunch box. Men and women took their lunch to work. If you were lucky, your lunch box had a dome top with a place for a thermos to keep your beverage hot or cold.

We youngsters had our own lunch boxes. Mine was a Roy Rogers model. Often Dale got credit too. Fancy ones had a special thermos that was stowed inside the rectangular metal box. Not mine. There was a Hopalong Cassidy version as well.

Our sandwich, wrapped in wax paper, was tucked inside maybe with a few chips and a cookie. A feast to look forward to.

If you have an interest in information and collection of items like this, take a look at https://www.columbuscollectivemuseums.comYou’ll find a way to pay a visit over to Columbus and see some history for yourself.

OK. Back to sardines.

Sardines were bargain fare. 3 for a dollar. Fisherman’s Net was my favorite. Beach Cliff was another popular brand. Still is. You can buy them at Wright’s Market in Opelika. Lots of variety. Now $1.39 each. Chicken of the Sea also sells a bargain-priced variety available locally.

Several King Oscar varieties can be found too. Some of these are the smaller sardines. They are referred to as two-layer or sometimes cross packed. My mother Claire was a fan of the smaller ones. We shared a can with some saltines and hoop cheese. Pepper sauce and sometimes a fresh hot pepper. I still like them that way.

Crown Prince also cans the small brisling sardines. Two layers in extra virgin olive oil.

Another mid-priced sardine brand is Seasons. These are full-sized and quite good. These are sometimes marketed in the ethnic foods section under Jewish foods.

Sardines are gourmet food in some circles. Highly sought after. Pollastrini di Anzio is a brand from Italy available at World Market. Ortiz is an upscale brand found there. They have sardines marketed in glass jars.

One of the best brands we have tried is Matiz Wild Sardines Natural Lemon Essence. There are other varieties available from Matiz. All high quality. Matiz Sardines are wild-caught in the waters of Spain, Italy, and Croatia. They are hand-packed in Galicia in northern Spain. They are considered one of the finest sardines available in the world.

World Market and Amazon are places to obtain Matiz sardines. There are several other Internet sources. La Tienda and Caputo’s Market are fine companies worthy of your attention.

Give some of these “gourmet” sardines a try. You may be surprised at how very good they are.

Special October Birthdays

The month of October holds the birthdays of two particularly special food personalities. Chefs, yes. But also men who have made significant impact to the food world and beyond.

The first is Emeril Lagasse. The chef who gave us “Kick it up a notch” and “Bam!” He was born on October 15, 1959 in Fall River, MA. He and his restaurants and companies have won most of the awards and accolades bestowed in the food world. He is absolutely the tops.

Emeril’s “Turkey and Hot Sausage Chili” was the National Best Recipe award winner in 2003. He developed what is known as “New” New Orleans Cuisine and received a James Beard regional award.

He has appeared on a wide variety of cooking TV shows, including the long-running Food Network shows Emeril Live and Essence of Emeril.

In 1982, Emeril succeeded Chef Paul Prudhomme as executive chef at Commander’s Palace in New Orleans. He became part of the Brennan family. He led the kitchen there for seven and a half years before leaving to open his own restaurant.

Emeril’s in New Orleans opened in 1990. The Emeril Group is located in New Orleans and houses restaurant operations, a culinary test kitchen for cookbook and recipe development, and a boutique store for his signature products. His company in 2023 owns 5 restaurants.

Lagasse’s portfolio of media, products, and restaurants generates an estimated $150 million annually in revenue. He is quite benevolent throughout the industry.

The other October chef birthday we are celebrating is that of Thomas Keller. He was born on October 14, 1955 at Camp Pendleton, Oceanside, CA. Keller is an American chef cooking in a French style. He is also a restaurateur and cookbook author.

Keller basically took Emeril’s notch and kicked it up a few more. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997.

In 2005, Keller was awarded the three star rating in the inaugural Michelin Guide for New York City for his restaurant Per Se. Then in 2006, he was awarded three stars in the inaugural Michelin Guide to the San Francisco Bay Area for his restaurant The French Laundry.

Keller is the only American chef to have been awarded simultaneous three star Michelin ratings for two different restaurants. He currently holds seven Michelin stars total: three at Per Se, three at The French Laundry, and one at Bouchon, also in California.

Those are some pretty fine bragging rights.

November Class Schedule

Our cooking classes in November center around three dishes and the sauces resulting from their preparation. We will look carefully at the refinement of the sauces. There are appetizers served with a basic salsa. Then we will make 2 more versions of the salsa as it becomes more complex.

We will prepare two main courses and use the same process with their three different sauces each. There will be a shellfish medley featuring shrimp and scallops followed by coq au vin blanc – chicken cooked in white wine.

The class dates are Monday November 6th at 1:30, Thursday November 9th at 6:00, Sunday November 12th at 2:00, Monday November 13th at 1:30, and Thursday November 16th at 6:00. Other class times will be added as needed.

Until Next Time

I certainly hope you have enjoyed this edition of my online newsletter – What’s Happening. As you have seen, I can talk about lots more than is possible in a newspaper. Even the Villager. Plus I’ve included some of my personal feelings and experiences.

Next month we’ll explore two more local “meat and 3” restaurants.

Our German classes were great fun. The dinner class was very special. Traditional dishes that were easy to make and really fun to enjoy were our focus.

Our special November classes already have takers. Don’t miss your seat. Make your plans now.

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 very much. Remember “Keep Cooking – Keep Exploring.”