October 2008:
It's been a great start to the new year -- is it really
almost March?! I've attended as a guest chef both the Vero
Beach Wine Festival and the South Beach Food and Wine
Festival, the latter, working with Gold Peak Iced Tea.
I returned from Vero Beach to find an advance copy of Bon
Appétit Y'all: Recipes and Stories from Three Generations of
Southern Cooking! It's beautiful and I can't wait for you to
see it!
Here's what Alton Brown had to say,
"Most southern cookbooks, even the really good ones,
usually feel and taste somewhat provencial as though their
cuisine can only exist below the Mason Dixon line. Virginia
Willis's cuisine is the opposite. Although her food is
undeniably southern, it comes across as international,
universal even. Other than Patricia Wells and Marcella Hazan,
I cannot think of another cook who has managed to pull this
off."
Wow, that took my breath away. We've got lots of parties and
events lined up all over including Atlanta, Texas, Alabama,
Tennessee, the DC area, and I am even dipping into NY,
Massachusetts, and Connecticut!
Stay tuned and I'll be in touch soon with dates. Many thanks
to everyone for their support.
Click on the cover to read all about it!
Bon Appétit Y'all!
VA
Hunger Walk 2008
Giving Thanks and Giving Back
 Mark
your calendar for Sunday, March 2 for the Atlanta
Community Food Bank Hunger Walk.
Many of you may know I am the chapter president for Les
Dames d'Escoffier Atlanta. We recently accepted the
challenge of participating in the Atlanta Community Food
Bank Hunger Walk.
LDEI is a worldwide society that promotes the achievement of
women in the culinary profession through educational and
charitable activities. The Les Dames mission is to mentor
women in the profession, educate the public about the
pleasures and virtues of the table, award scholarships, and
support food-related charitable organizations.
We are asking you to help by supporting our fund-raising
efforts with a donation. Your tax-deductible gift will make
a difference in the lives of many! It is faster and easier
than ever to support this great cause - you can make your
donation online by simply clicking on the hunger walk image
or the link at the bottom of this message.
Any amount, great or small, helps in the fight. We greatly
appreciate your support.
Please click on the image above or the url below to donate
and please forward this email to your friends,
family, and colleagues.
Hunger
Walk Schedule of Events
12:00 Park Opens at Turner Field
"Day-of" Event Registration Begins
1:00 10K Certified Run
2:30 5K Fun Run and Walk
4:30 Park Closes
PARKING IS FREE! Registration begins at noon. Come early to
enjoy entertainment, food and games before the races begin.
Festivities conclude at 4:00 p.m. The Run and Walk are
through downtown Atlanta.
Each dollar donated to the Food Bank can provide
$8.28 worth of groceries to partnering non-profits, such
as: food pantries, Head Start Programs, childcare centers,
nursing homes, Meals-On-Wheels, residential treatment
centers, night shelters, community kitchens, and other
service programs.
OUT AND ABOUT
Things to Do
Charleston Food and Wine Festival
Feb 28 - March 2
Join me with Ben and Karen Barker for savory and sweet
biscuit making on Saturday at noon, followed by a special
advance booksigning of Bon Appétit Y'all: Recipes and
Stories from Three Generations of Southern Cooking.
Later in the day I am the mc for Fresh on the Menu's Cooking
Competition Tent where local and national chefs pair up and
compete as teams to cook-up dishes featuring special
Lowcountry-themed mystery ingredients.
Simple Abundance for The Atlanta Community Food Bank
Elegant Easy Entertaining
March 10
Chef Virginia Willis and Gourmand Melita Easters
The Cook's Warehouse - Midtown
Call 404 892 FEED for reservations
($60, 7-9 p.m. Demonstration & Tasting)
The dynamic duo has returned! Join culinary expert Virginia
Willis for a delicious and informative evening as she and
her friend, legendary hostess and gourmand Melita Easters
demonstrate and provide tastes and tips to elegant easy
entertaining. Those tastes include English Pea Soup with
White Truffle Oil, Raspberry Chipotle Pork Tenderloin,
Bhuttanese Wild Rice Salad with Cranberries, Almonds and
Cherries and Chardonnay Cornmeal Cake with Lemon Cream. Who
knew entertaining could be this easy! Evening includes wine
tastings sponsored by Sherlock's Wine Merchant and a chance
to win tasty door prizes provided by Atlanta Beverage, Bella
Cucina Artful Foods, and Via Elisa Authentic Fresh Pasta.
Southface Visionary Dinner
March 12
Join me as I team with chefs Michael Tuohy, Butch Raphael,
Shari Davis, Elisa Gambino, and Mary Moore on Wednesday,
March 12 at the Georgia Aquarium. The 2008 Visionary Dinner
will again bring together Atlanta's business and
environmental leaders for a one- of-a-kind gala event. The
evening includes a reception and a five-course dinner with a
keynote address by Richard Fedrizzi, President and CEO of
the U.S. Green Building Council.
For a list of my classes check out my website at
virginiawillis.com
STAR ANISE AMBROSIA
Serves 6 to 8
 It's
citrus season! I had a chance recently to taste Texas Red
Grapefruit, which are sweet, juicy and tree- ripened,
literally stored on the tree to peak of perfection. We're at
peak for ripe delicious fruit. All varieties are available
in grocery stores from October to May.
For more information, please visit the url below.
1/2 cup water
1/2 cup sugar
Pinch of salt
6 whole star anise
6 assorted grapefruits such as white, pink, and red
4 navel oranges
Fresh mint leaves, for garnish
Using a small saucepan over medium heat, simmer water,
sugar, salt and star anise until sugar is dissolved. Remove
from heat and cool slightly. Using a sharp paring knife, cut
peel and white pith from grapefruits and oranges. Working
over a medium bowl, section grapefruit and orange segments
by cutting down either side of each membrane allowing juices
and segments to fall into bowl. Pour juice into a separate
bowl, set aside. Add sugar syrup to fruit, cover and chill 1
hour. Add reserved juice to taste. Garnish with fresh mint
leaves.
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