For years, Georgia native and uber food celebrity of the Food Network has entertained my kids and me and millions of other food lovers. He’s quirky in a genius who is up on trends kind of way and attention grabbing and…after meeting him the other night…I can say he’s NICE! He once sent out a tweet stating he ‘has a PhickleTini every day’ …which y’all can imagine made my day!
Phin and I pulled into a parking space in front of the iconic The Grill restaurant in downtown Athens last Thursday and with no change for the meter …stepped inside The Grill to ask for quarters …and there he was! Alton Brown in the flesh …doing exactly what I pictured he’d be doing while waiting for a burger. He was standing …taking a cellphone picture of one of many interesting relics The Grill has on display. I almost didn’t go over to his table …but what did I have to lose?! He’d either be nice or not or think I was crazy or …maybe he’d wind up being a friend.
To my surprise…he knew me as Phickles Pickles! …and he said “well, you have a great product.” …and I wanted to hug him but I told him I smelled like hotdogs because I’d just cooked hotdogs for our kids. He got up to take a picture with my husband and me and he agreed… I did smell like hotdogs. 😜 I guess now…he’ll remember me as the pickle girl in Athens who smells like hotdogs. And that’s fine by me!
Why is Alton Brown in Athens you ask? Well…he’s here to promote his show at the Classic Center and Phin and I get to go because Alton put our names on the list! You can go too! Find the details for his live shows at http://www.altonbrowntour.com
His show in Athens is this Tuesday October 21 …also upcoming shows in Greenville, Birmingham, New Orleans, Memphis and more.
He’s also a fan of the Georgia Bulldogs!
Follow his tweets for daily giggles …as he frequently answers questions with drawings on post-it notes.
And yes…we PHICKLED him! We always have a jar or two with us just in case. I hear Alton lives in Marietta …so I hope he visits The Local Exchange on the Marietta Square….where the Phickles are.
Get your tickets!
For me…it’s back to peddlin’ the pickles.
In anticipation of Terrapin Brewery’s annual Hop Harvest Festival, I’m using their beer in different pickling recipes to share in our tent at the festival. Today…I made Beer Brined Sausages with Terrapin’s RYE Pale Ale and Little Smokies from Hillshire Farm. They taste great!
The 5th Annual Hop Harvest Festival will be Saturday, October 11 at Terrapin’s Athens brewery location on Newton Bridge Road.
A Special Release beer will be featured and a portion of the proceeds from ticket sales will go to Dogwood Alliance.
There will be Live Music, Local Vendors (like us!,) and a wide selection of Terrapin favorites …with the hops being the star of the show.
To find out more information and to purchase tickets ($20) to this fun event in the PHUNNEST city on earth, check out their website: http://TerrapinBeer.com And don’t forget to stop by our tent for a taste of our fun beer pickle projects and our new cheese spreads!
Six simple ingredients to a delicious, quick meal for anytime of day. I actually made this for breakfast today…it’s a good balance of carbs, protein, fiber & salty yumminess from the pickles!
I gave a flour tortilla a squirt of Sriracha chili sauce, then layered on arugula, chicken salad, our House Pickles & black pepper.
The chicken salad is available here in Athens at Bell’s Food Store. It’s a recipe from an old Athens favorite …the Five Points Deli …that was a popular spot with locals for many years until it sadly closed a few years ago. Fortunately, we can still get a taste of it by picking up a container of it at Bell’s …a family owned and run grocery store that has all the regular stuff with a large selection of locally-loved food items. Bell’s is also a home to our pickles and the best, fresh meat in town.
Have a great day and remember to give some love to the stores who are supporting small food producers just like us. My morning devotion today was all about being Salt and Light…so I’m hoping I’ve shed a little light today …about a great place to shop…& the salt part…well, that ones easy! It’s in the PICKLES!
To order our pickles to be shipped to you…click this link! http://www.phickles.com/shipping
The Phickles Pickles display at Bell’s Food Store on Hawthorne Avenue in Athens…
I love experimenting with new recipes and love sharing jars of my creations with my friends. I’m making a teeny tiny batch of my version of gardineria and I’m giving a FREE jar of it with every PHAB FIVE shipment ’til it’s all gone! This kinda stuff gets me all giddy!
So…. All you gotta do is email me with your order of a PHAB FIVE …which consists of our pickled OKRA, CARROTS, JALAPEÑOS, BEANS, and GREEN TOMATOES. Email me at email@example.com and mention GARDINIERIA in your email along with your shipping address and how you’d like to pay. We accept checks and all credit cards. If you’d like to pay by credit card, include your phone number and we’ll call you to get the info. If you’re sending a check… Send it to: PHICKLES 180 Atkinson Drive Athens, GA 30606. The total is $50 for all the pickles and the shipping & handling…a really PHUN deal!
*Can’t wait to hear what y’all think about my Gardinieria experiment!
For National Hispanic Heritage Month …I thought it would be fun to make a special batch of pickles in honor of Monica …who is Hispanic and has been managing our kitchen since 2010. These are quick pickles…meaning they aren’t shelf stable so I’m not selling them…just made them for a fun experiment and for a gift for Monica to show appreciation for all she does to keep our kitchen running smoothly.
In each jar (I made three,) I put 1 teaspoon ground cumin, a few sprigs of fresh thyme, and 1 star anise. Next I layered thinly sliced cucumber with three sliced jalapeños in each jar.
Next I added two tablespoons of agave nectar into each jar.
I set the filled jars aside while I started the brine. In a medium sized pot set to high heat… I brought to boiling a brine of 1 quart white distilled vinegar, 3 cups water and 1/4 cup salt. When the brine came to a rolling boil… I ladled it into the jars and capped them with clean lids. These will keep for a couple of months in the fridge. A day later… And I’m already enjoying them!
They are delicious all by themselves …or on a torta …or my favorite —> with chorizo and queso blanco and tortilla chips!
We recently took a road trip to St. Simons Island, GA to make pickle deliveries and scout hopeful new accounts along the way. It’s always fun when our work takes us to the beach! We restocked Viola’s Market in Redfern Village and then headed to check out the Market at Sea Island Resort. And…yay! We made a new sell! Next…we popped in to meet our twitter friend, Griffin Bufkin who is part owner and mastermind of the now famous Southern Soul BBQ in St. Simons Island.
We had already bellied up to a plate of ‘Collards and Que’ at Skippers in Darien, GA on the way …so we didn’t have belly room to try any BBQ …but we DID have a fun chat with Griffin and he added Phickles to the shelves at Southern Soul …right next to his own sauces and rubs. We are thrilled about this collaboration and looking forward to our next delivery on the island so we can EAT at Southern Soul BBQ! ….just sharing our journey. Thanks for checking in with us! The market at Sea Island Resort just ordered again already…so we’re planning a trip back! If you can’t make it to St. Simons …you can order Griffin’s sauces, rubs and other fun merchandise through their website at http://www.southernsoulbbq.com
Wanna add some Phickles to your pantry? We ship! Check out our shipping deals in the ‘shipping’ tab at the top of our site. All our prices include shipping!
We had two really ripe peaches left from our sales adventure to
Jaemor Farms a couple of weeks ago….AND we brought back fresh caught Wahoo from our sales trip to Saint Simons yesterday. So….we decided to make something PHUN!
First , we marinated our Wahoo filets in sesame oil, sea salt, pepper, and a little peach juice from our peaches.
Then we diced our 2 peaches and placed them in a bowl with 2 tsp sesame oil, 2 tbsp diced onion, 2 diced jalapeños, 2 diced Stix (our own pickled carrots) and 2 tsp juice from the jar of Stix & a handful of chopped, fresh cilantro.
Next… We put the mixture in a serving dish and took it outside for a picture in good lighting. And…our neighbors showed up!
The deer in our neighborhood act like they’re in a protected state park!
Or maybe they just know where the good food is?!
We are grilling our Wahoo now and plan to serve this Bahn Mi inspired relish alongside it with sautéed spinach. Wherever you are…whatever you’re up to….HAVE FUN! Eat a PHICKLE!