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GARDEN HOME

VOLUME 4 2015VOLUME 4 2015

P. Allen Smith’s

WINTER ISSUE

James Sumpterjsumpter@pallensmith.com / 501.747.9345

GARDEN WEDDINGSExclusive events and weddings at P. Allen Smith’s country home, Moss Mountain Farm

Space is limited. Visit www.PAllenSmith.com, email gardenhome@pallensmith.com or call Joyce at 501.519.5793 to make your reservation!

Friends and family stopping by, the holiday tree and blackberry jam cake are just a few things that say it’s the holidays! Come share the joy of the holiday at the Garden Home Retreat at Moss Mountain Farm this year. Visit the popular Gingerbread House for the perfect holiday card photo op. Tour Allen’s home and enjoy a seasonal lunch selected from his best-selling recipe book.

Every Thurs & Fri November - December $90 per person

HOLIDAY TOURS

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James Sumpterjsumpter@pallensmith.com / 501.747.9345

GARDEN WEDDINGSExclusive events and weddings at P. Allen Smith’s country home, Moss Mountain Farm

TABLE OF CONTENTS

GARDENHOME

7ALLEN’S LETTER

8set the season

13the shared table A HOST OF CHEFS

18appetizerBUTTERNUT SQUASH SOUP with sage and cinnamon cream

14cocktailBON CHRÉTIAN(good Chritstian)

24 side dishROASTED ROOT VEGETABLE HASH with herb sallad

30 side dishROASTED SWEET POTATOES with butternut squash, toasted pecans and parsley pistou

34 side dishCORNBREAD PUDDING stuffed with greens

38dessertARKANSAS BLACK APPLE CAKE with chocolate brown sugar caramel & lavender whipped cream

44due southinterview with Matthew Bell and Amy Kelley Bell of South on Main

47holiday gift guide

54HERITAGE POULTRY

22main dishCITRES-GLAZED TURKEY

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WE MADE THIS!

Second Head CheeseJOHN OWENS

Guard of the CoffersPAM HOLDEN

Master Marketer and Organizer of AllMIMI SAN PEDRO

Keeper of the Head CheeseLAURA LEECH

Emissary to Our PartnersBRANDI MORAN

Task MasterMARY ELLEN PYLE

Social ButterflyMYRA GREEN

The Creative MindsKELLY MCLARTYKATIE LUNSFORDStylist Extraordinaire LAURA GRIMES

MANDY SHOPTAWSHANNON LLOYDThe Internet Artisan

TODD ORRPhotography HoarderSUZANNE SELBY

Hucksters of Fine GoodsMIKE MUELLERLAURA GRIMES

CHANCE SLAUGHTER

Head CheeseP. ALLEN SMITH

GARDENSTYLEgrow . cook . design

ScribesP. ALLEN SMITH • TIFFANY ADAMS • MARY ELLEN PYLE

Makers of Video MagicPATRICK GREEN • JEFF CERINO • CHRISTIE KRATZ • HEAVEN MERCER • CHIP SIMONS • BRENT WALKER

ShutterbugMARK FONVILLE • JANE COLCLASURE

Farm SentinelsJOYCE SMITH • CHRIS SMITH • GUY COUCH

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SHARE THE BOUNTY!

Get a behind-the-scenes view of what goes on at the farm. Follow #mossmountainfarm on Twitter and Instagram.

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ALLEN’S LETTER

Reflect. It’s one of my favorite things to do this time of year. After all, it’s not too often that we take the opportunity amidst the bustle of everyday life to sit down and think back on the day, the time we have spent with loved ones, or even the year as a whole and how it has changed us. When reflecting on past years, times of togetherness and shared meals often to come mind.

With that thought in my head, rather than preparing a meal and inviting loved ones to come and dine at my place for the holiday, I wanted to do something a bit different this year. I wanted to truly stop and experience the goodness of others as well as have our traditional meal. To do this, I hosted a progressive potluck of sorts at Moss Mountain Farm. As with a progressive dinner, each guest had a dish to share, and while our venue didn’t change throughout the meal, the opportunity to highlight each person’s talents and “taste his or her work” so speak was open with each one of these new creations. And, boy, were there some amazing creations to sam-ple—all made from seasonal garden finds I should add. Whether you need a recipe to try or your looking for a few ways to dress up your table, I think you’ll love the story that unfolds around this dinner.

As a whole, I find the experience of gathering, of community, and—yes—of food to be among the memories I often return to when I think of holidays past or start to get excited about the planning of future get-togethers. I hope you, too, will be inspired by this gathering, and that you and your loved ones will share more than just a meal around the table this season.

Happy Holidays, P.S. Helping Santa with his list? See our exclusive gift guide on page 47.

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Set

for t

he S

easo

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Urns of PlentyI believe it’s important to set the tone for a dinner party the moment your guests walk through the door. In this case, I guess that means the moment they step into the outdoor “dining room.” Two large urns mark the entrance to the soirée and also greet guests. The wire urns, which have been a part of my personal container collection for many years, are filled with a mix of fresh and artificial green-ery. I lined them with sheet moss, and then filled them with cypress and pine clippings harvested from Moss Mountain Farm. Artificial greenery, including elements that resemble rosehips, sweet gum balls, miniature pears, and fall foliage, were then tucked into each container. Then, to add dots of bright red cheer throughout, I clipped long stems from my Proven Winners’ Berry Poppins® winterberry shrub. One of the best things about these berry clippings is that they will last for weeks without shedding their berries. Finally, dried grass plumes add a dramatic flair to the finished product.

Set for the SeasonIn Arkansas, November offers one of the last opportunities to enjoy the outdoors before the chill of winter sets in for a few months. I took advantage of the mild temperatures to host an evening holiday gathering of close friends—and amazing chefs (more on this on page 13)—under the majestic Big Sister Oak at Moss Mountain Farm. Read on to see how we set the scene for a night of great friends and delicious food!

Learn more about the Berry Poppins® winterberry shrub!

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Graceful GarlandA low garland—which allows guests to clearly see one another across the table—runs the length of the wooden farmhouse table. Again, mixing artificial with fresh pieces, I started with a wired garland, which you can find at most retailers throughout the holiday season. Next, I added in three favorites from the garden. I had a bumper crop of rosemary this season, so it seemed like a natural choice for fragrance and fluff. Secondly, magnolia leaves from the trees on my property were tucked into the design along with the same clippings from the Proven Winners’ shrub, Berry Poppins® winterberry, that were used in the urns. To recreate the look, be sure to keep the items close and neat rather than allowing them to splay across the table.

Table MattersFor this holiday gathering of friends, I chose to use two patterns vof brown transferware to set the table. The neutral hues worked well with the mix of rustic woods and the shine of the copper mugs and julep cups. The white, lion-head soup bowls are one of my favorite pieces; I actually purchased them out of a restaurant kitchen on a trip to Holland. The scale is perfect for starter course soups. Alternating brown- and wheat-hued napkins with rust-colored stitching is a play on the woodsy setting that also echoes the hues of the copper drink ware.

Warming TrendsSince the feast was set to take place outdoors, I brought out throws or blanket scarves to add a cozy feel to the table—and to provide extra warmth for guests who choose to wrap up in them when a night chill fell. I also added a few pillows from the house to the chairs for additional comfort.

Available on shop.palllensmith.com!

Turn the page to see the recipes we enjoyed at this gathering!

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This time of year I value togetherness and hospitality just a bit more than usual. For this holiday feast, I invited five of my favorite chefs and one talented cocktail craftsman to share their most-loved seasonal recipes. From a meal-starting soup to the finishing touches of dessert—along with a main dish that I cooked up myself—I hope you’ll find a few new ways to use your garden’s bounty as well as inspiration to create your own gathering of friends and favorite dishes for the season.

The Shared TableA host of chefs—along with a cocktail craftsman—create a garden-fresh holiday meal that allows everyone to bring something to the table

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Cock

tail

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Created by David Burnette, Bar Manager South on Main, Little Rock, Arkansas

A lifelong Southerner, David got his start as a cocktail creator while living in Nashville and working at The Merchants downtown. Today, you’ll find him behind the bar at South on Main making everything from classic Sazeracs to his own creations, including the “Duck Stamp.” (See our story on South on Main for more info about this one.) Below he shares a slightly tart yet sweetly satisfying drink recipe.

INGREDIENTS1 ounce honey syrup (see Preparation below)1.5 ounces Pear Williams½ ounce lemon juice2 to 3 dashes Herbsainticepear or lemon, for garnish

PREPARATIONTo create the honey syrup, combine 1 part honey and 1 part water in a small mixing bowl. Measure out the one ounce needed for this drink, and set the rest aside. You may cover the remainder and keep in the refrigerator for one week.

Combine all ingredients in a shaker with ice, and shake until cold. Strain into a cocktail coupe glass. Garnish with a slice of pear or lemon wheel.

Bon Chrétian(Good Christian)

David Burnett

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App

etizer

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Butternut Squash Soup with Sage & Cinnamon Cream

Matt Bell

Created by Matthew Bell, Head ChefSouth on Main, Little Rock, Arkansas

While his lists of accomplishments include graduating from the Texas Culinary Academy, serving as sous chef at Little Rock’s esteemed Capital Hotel, and—perhaps most notably—being one of just three Arkansas chefs invited to cook dinner at the James Beard Foundation House in New York, most days you can find this hospitable Montana-native dishing up conversations with patrons alongside his famously delicious meals. Here, he shares a soul-warming recipe for a sweet and savory soup.

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BUTTERNUT SQUASH SOUPINGREDIENTS2 medium squashsaltpepper¼ cup honey2 teaspoons cinnamon

PREPARATIONPreheat the oven to 325°F. Split both squash from north to south pole. Season the cut side of the squash with salt and pepper, and then place the pieces face down on a baking sheet lined with foil. Cook in the oven for 40 minutes.

Scoop out the squash and place it in a food processor. Blend on low adding honey, cinnamon, nutmeg, and brown sugar. Switch machine to high and add ½ cup of milk. Blend until smooth.

Transfer the purée to a large-size pot on the stove. Over medium heat, whisk in the rest of the milk and bring to a simmer. Allow to cook for 30 minutes. Place in a bowl and serve with a dollop of cinnamon cream and a sprinkle of chopped sage on top.

1 teaspoon nutmeg1/8 cup light brown sugar2 cups whole milkcinnamon creamfried sage, chopped

CINNAMON CREAMINGREDIENTS1 cup heavy cream 1 tablespoon cinnamon

PREPARATIONWhisk cinnamon into cream. Continue whisking until cream has stiff peaks. Set aside.

FRIED SAGE INGREDIENTS½ cup peanut oil 1 sprig sage

PREPARATIONHeat oil in a small sauté pan. Just before the oil smokes add the sage. Fry for 1 minute, and then flip the sprig over and fry for another 30 seconds. Remove from oil and set aside on a paper towel to drain.

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Main

Dish

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Recipe is for a 12-pound turkey; which will feed 8 people

INGREDIENTSGrated zest and juice of 4 orangesGrated zest and juice of 4 limes1 cup honey2 teaspoons salt2 teaspoons freshly ground black pepper12-pound heritage turkey, thawed if frozen1 cup olive oil

PREPARATIONPreheat oven to 325° F.

Combine the first five ingredients in a large bowl. Cover and refrigerate until ready for use.

Remove the turkey from packaging, and pat it dry with paper towels. Place the turkey on a flat roasting rack in a 3-inch-deep roasting pan. Rub the turkey with olive oil.

The turkey will need to bake for 25-30 minutes per pound, so you will cook this size bird for approximately 6 hours. Brush the turkey with the citrus mixture each hour of cooking, reserving the majority for the last hour, during which the turkey should be brushed every 20 minutes. The turkey is done when the meat registers 170°F when an instant-read thermometer is inserted in the center. Let the turkey stand for 10 minutes before carving.

Citrus-Glazed Turkey Created by P. Allen Smith

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Side

Dish

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Roasted Root Vegetable Hash with Herb Salad

Created by Jerrmy Gawthrop Chef and Co-Owner of Greenhouse Grille, Wood Stone Craft Pizza, and Cardamom & Curry Fayetteville, Arkansas

Created by Jerrmy GawthropChef and Co-Owner of Greenhouse Grille, Wood Stone Craft Pizza, and Cardamom & Curry Fayetteville, Arkansas

Co-owner of three top-notch Northwest Arkansas restaurants and winner of the second annual US Food Next Top Product contest in 2013, Jerrmy knows how to please a crowd—and do it in a healthful and tasteful manner. While it was a black bean slider that earned him top honors at the US Food competition, you’ll find organic, locally sourced items at the heart of all his recipes, including the equally colorful and flavorful hash shown here.

Jerrmy Gawthrop

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Makes 8 servings

ROASTED ROOT VEGETABLE HASHINGREDIENTS 4 lbs of mixed root vegetables (we used an equal mix of parsnips, carrots, celeriac, purple potatoes, turnips, and golden beets), peeled and cut into ¼-inch square cubes 2 medium onions, peeled and cut into eighths through the root ends, leaving the wedges intact2 tablespoons extra virgin olive oil or rendered bacon fat 2 teaspoons kosher salt freshly ground black pepper to taste

HERB SALADINGREDIENTS1 cup celery leaf (either celery plant leaf or center leaves from celery stalks)1 cup flat leaf parsley, leaf only 2 tablespoons chives, chopped at a ½-inch angle1 tablespoon fresh thyme leaves, minced 1 tablespoon fresh oregano leaves, roughly chopped

PREPARATIONPreheat oven to 400°F. Using a lightly dampened brush, cover a heavy baking sheet with one tablespoon of the olive oil. Lay the onion wedges cut side down in one corner of the pan. Scatter the root vegetables over the rest of the pan. Using the brush dipped in the remaining oil, toss and brush the root vegetables until they are completely coated, then brush the tops of the onions. Sprinkle all the vegetables with the salt and pepper.

Place the baking sheet in the oven and roast for 45 minutes or until tender and golden brown; Turn the vegetables every 15 minutes with a spatula.

While the vegetables are roasting, mix together all the ingredients for the herb salad in a large bowl. When the vegetables are done, serve imme-diately, garnishing each serving with the tossed herb salad on top of the hash.

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Side

Dish

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Roasted Sweet Potatoes with Butternut Squash, toasted Pecans and Parsley PistouCreated by Alexis Jones, Little Rock-based chefGrowing up near Jackson, Mississippi, Alexis was heavily influenced by foods she sampled on her family’s trips to nearby New Orleans. Her authentically Southern cuisine is created with only the freshest, locally sourced ingredients. Here, she shares her rendition of sweet potatoes and butternut squash with the South’s nut of choice—pecans—as a topping.

Alexis Jones

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Makes 8 -10 servings

TOASTED PECANSINGREDIENTS½ lb pecans, shelled2 tablespoons nut oil

PREPARATIONPreheat oven to 300°F. Mix the ingredients together until well coated. Line a baking sheet with foil and pour the mixture onto the pan. Cook for 3-5 minutes or until fragrant, stirring halfway through the process.

PARSLEY PISTOUINGREDIENTS½ bunch parsley picked from stems¼ bunch mint picked1 whole preserved lemon

PREPARATION Mix all ingredients together in food processor and set aside.

ROASTED SWEET POTATOES AND BUTTERNUT SQUASH INGREDIENTS5 sweet potatoes, diced3 butternut squash, diced2 onions, sliced4 tablespoons butter + 2 teaspoons for caramelizing

PREPARATIONPreheat oven to 350°F. Keeping the potatoes and squash separate, toss each in olive oil and place each in a baking dish of its own—as its rare they will be done at the same time. Bake for 30 to 40 minutes, uncover and continue to cook for an additional 10-15 minutes or until tender.

Add two tablespoons of butter to each dish and leave uncovered, baking for 10-15 more minutes. While the potatoes and squash finish cooking, caramelize the onions in butter. When the potatoes and squash are cooked mix all ingredients together and season with kosher salt. Top with parsley pistou and toasted pecans.

1 teaspoon paprika1 teaspoon cumin1 teaspoon cinnamon

3 ounces roasted garlickosher saltblack pepper

kosher saltparsley pistou (see ingredients and recipe above)toasted pecans1 tablespoon grape seed oil

A Tip from AlexisRather than traditional sweet potatoes, Alexis suggests occasionally mixing up the recipe by substituting local purple sweet potatoes.

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Side

Dish

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Makes 8 ServingsNOTE: You will need 8 (6-ounce) bake-safe custard cups and one 9-x12-inch baking dish.

GREENSMakes 10 cupsINGREDIENTS¼ lb. bacon1 cup onion, diced2 lbs. greens, cleaned and cut4 cups water

PREPARATIONPlace a large cast-iron skillet or Dutch oven on the stove over medium heat, add bacon and cook for 3 minutes and then add onions, cooking for 12 minutes or until bacon and onions are browned.

Stir in greens, add water and stock and crushed red pepper. Cook over medium-high heat, stirring on occasion. When ready stock and water should be almost evaporated (approximately 1 cup liquid left) and green stems should be tender. Salt to taste and set aside.

4 cups chicken stock or ham stock2 teaspoons crushed red peppersalt to taste

Cornbread Pudding Stuffed with GreensCreated by Regina CharboneauOwner, Twin Oaks Bed & BreakfastNatchez, MississippiHospitality seems to be in Regina’s blood. As the owner of Twin Oaks Bed & Breakfast in Natchez and the author of two cookbooks, A Collection of Seasonal Menus & Recipes from Regina’s Kitchen and Regina’s Table at Twin Oaks, she is no stranger to sharing her table or the secret ingredients for her fare. For this gathering, she offers a comforting recipe that’s sure to be a crowd-pleaser.

A Tip from ReginaMake this dish ahead of time, freeze it, and then reheat on Thanksgiving Day. Serve the remaining greens that were not used in the corn pudding recipe with a meal on the day they are cooked.

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CORNBREAD PUDDINGINGREDIENTS ¼ lb butter1 cup onion, diced1 cup celery, diced½ cup red pepper, diced2 tablespoons garlic2 teaspoons sage, dry rubbed1 teaspoon basil

PREPARATIONPreheat oven to 350°F.

In a large sauté pan, melt butter; add onion, celery, and bell pepper and cook until tender. Add garlic, sage, basil, black pepper, and crushed red pepper. Cook for one minute. Remove from heat and pour into a large mixing bowl. Add crumbled cornbread and cream and stir.

In small bowl, beat eggs well. Stir the eggs into the cornbread mixture and make sure they are well combined.

Butter the baking dish or custard cups and fill half full with the corn pudding mixture. Put two tablespoons of cooked chopped mustard greens on top of the corn pudding, and then add more corn pudding, being careful not to fill to the top.

Fill the baking dish with a ½ inch of water and place the custard cups inside it. Cover with foil. Bake for 50-60 minutes or until firm to the touch in the middle of each dish. Turn out for individual servings.

1 teaspoon black pepper½ teaspoon crushed red pepper3 cups crumbled cornbread1 cup cream4 eggs1 ½ cups greens; cooked, drained and chopped (see recipe above)

Regina Charboneau

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Dess

ert

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Arkansas Black Apple Cake with Chocolate Brown Sugar Caramel & Lavender Whipped CreamCreated by Zara AbbasiPastry Chef and Dessert Consultant for Restaurants

A pastry chef with a law degree is not a combination you stumble on to every day. After realizing the creative freedom and retreat from life that baking gave her, Zara pursued her passion in one of Little Rock, Arkansas’s finest restaurants. She prepared this cake with “bean to bar” small-batch chocolate that is globally sourced and handcrafted in Arkansas. Kyya Chocolate is unique in that the makers deal directly with the farmers so that they receive top dollar for their cacao and the company donates 10% of their profits to projects in the source countries. Chocolate with a heart? Yes, please!

Zara Abbasi

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ARKANSAS BLACK APPLE CAKEINGREDIENTS½ stick unsalted butter, softened¾ cup sugar1 large egg, at room temperature1 teaspoon pure vanilla extract1 teaspoon almond extract1 cup all-purpose flour, sifted½ teaspoon baking powder½ teaspoon baking soda¼ teaspoon kosher salt1 teaspoon cinnamon½ cup buttermilk1 medium Arkansas Black apple, peeled and sliced (may substitute for other apples)¼ cup brown sugar

PREPARATIONHeat oven to 350°F and butter and flour an 8- or 9-inch pan. Using an electric mixer, cream together buttter and sugar and slowly add in egg and extracts.

Sift together all dry ingredients (flour through cinnamon) and add to butter mixture alternating with buttermilk. (Begin and end with flour mixture).

Pour batter into prepared pan and lay sliced apples on top of batter in a circular or pretty pattern. Sprinkle tops of apples and batter with brown sugar. Bake for 20-25 minutes or until cake tester comes out clean.

Serve with chocolate brown sugar caramel and lavender whipped cream (see recipes below).

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CHOCOLATE BROWN SUGAR CARAMELINGREDIENTS½ cup brown sugar¼ cup unsalted butter, softened½ teaspoon cinnamon

PREPARATIONAdd brown sugar and butter to a heavy-bottomed pot, and let mixture melt together. Add cinnamon and heavy cream and stir together. Add in chocolate, and allow to melt. Add a pinch of salt and let cool.

LAVENDER WHIPPED CREAMINGREDIENTS1 tablespoon lavender2 cups heavy cream

PREPARATIONSteep lavender in heavy cream over-night or for a few hours in the fridge. Strain lavender from the cream. Pour cream, powdered sugar, and vanilla in the bowl of a mixer and mix until fluffy but be sure not to over mix or you’ll end up with lavender butter.

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Simply GlamorousWhether you’re looking to create an inviting front entrance or add a splashy pop of color to your patio, it’s easy when you start with stylish, dependable plants. Pick up this simple yet stunning three-plant combination from your local retailer or create your own magic with Proven Winners today.

Discover FREE gardening tips and ideas online or by requesting our all-new 36-page Proven Winners Gardener’s Idea Bookat www.provenwinners.com/xxx. Or talk with one of ourgardening enthusiasts by calling 815-895-8130.

FREE 36-page Gardener’s Idea Book

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For those that haven’t been, tell us a bit about South on Main and your philosophy when it comes to an evolving menu and constant influx of talented performers. Amy & Matthew: At South on Main, we try to showcase the amazing diversity of the South. We explore the various regions and food styles from our neighbors. We are painting a story of the South while highlighting seasonal and local food.

Cool. This philosophy seems fitting knowing that the venue is an extension of the Oxford American magazine brand. How did you initially come to the project?Amy & Matthew: We were invited by the Oxford American magazine to open the restaurant in the building they were relocating their offices. They wanted to have a venue where they could hold arts and cultural events that re-late to the pages of the magazine—for example, concerts, screenings, readings, etc.—but did not want to own or run a restaurant. They wanted it to be a restaurant and venue that brought to life the essence of the magazine: a celebration of the South’s culture, heritage and spirit. We are lucky to have inherited the location and absolutely the love the vibrant community of Little Rock’s SoMa district.

It’s interesting to know that about the building, because the interior has such a distinct design and feel. Where you all involved with its design? Matthew: Amy and her aunt, Mary [Steenburgen], designed the interior together. Mary saw the classic bones of a 40’s bistro and wanted to bring that back to life in the space. They spent a lot of time and paid careful attention to what details they added to the interior, each of them having a meaning within the space or ties to the family. For example, the purse hooks on the bar have names written on them—each of them a member of our family—whether it’s Amy & Mary’s side or mine, who

Due SouthIt’s one of Little Rock, Arkansas’s most well-known, delicious, and eclectic venues. We sat down with South on Main’s Chef Matthew Bell and his wife, Amy Kelley Bell, who co-own the venue with Mary Steenburgen and Ted Danson, for a deeper look at how the dining and entertainment space was envisioned, designed, and shaped into the establishment it is today.

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have passed away. We consider them our angels; women who taught us the meaning of hospitality and love of good food and who watch over our space.

So, are both of you Arkansas natives? Amy: I am; I grew up in North Little Rock. Matthew: I’m originally from Stevensville, Montana. While I was attending the University of Montana, in Missoula, I began working at a restaurant named the Shack. The Shack was where I gained a true love for hospitality. I worked several years as a server and truly enjoyed the interaction with the guests, however my passion was the kitchen. So,

in 2005, I moved to Austin, Texas for culinary school at the Texas Culinary Academy, which is a Le Cordon Bleu school. Amy and I later relocated to her hometown. I worked at Ristorante Capeo for a while and the Capital Hotel, and that’s how I ended up here!

It sounds like there’s always something happening at South on Main. What about the holidays? Are there special celebrations this time of year?Amy & Matthew: We enjoy the energy the holidays bring to our space. We had always hoped to create a space where people felt at home—that gave you the spirit of an intimate dinner party. We love to see families and friends gathering to celebrate special occasions in our space, and the holidays seem to bring more of those groups together. There are always special events going on, something new and different to look forward to each

day. We host events like “Friendsgiving” the week of Thanksgiving, an art market with local artisans called “Art of the Bar” a few weeks before Christ-mas, and usually a big concert on New Year’s Eve. We enjoy the energy new events bring, but more than that we love to see new faces coming in to experi-ence South on Main for the first time!

From a chef’s perspective, what dish and cocktail should readers be sure to try? Matthew: Currently, I love the roasted duck because it’s paired with Amy’s grandmother’s (Mary’s mother - Nellie Mae Steenburgen) cornbread sage sausage dressing. I’m a sucker for our Old Fashioned, but maybe the finest cocktail David Burnette has ever made—which hasn’t officially made it on the menu yet—is the Duck Stamp. David infuses El Dorado 12-year-old rum with smoked duck fat, combined with egg, cream, and orange that’s shaken until frothy. It creates an incredible rich and complex drink that’s perfect for sipping on chilly fall and winter evenings.

South on Main 1304 Main Street, Little Rock, Arkansas(501) 244-9660southonmain.com

HOURSLunch, Monday-Friday, 11– 2:30 p.m.Dinner, Tuesday-Saturday, 5–10:00 p.m. Brunch, Sunday, 10 – 2:00 p.m.

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SHOP: www.stargazerbarn.com

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Holi

day G

ift G

uide

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VARIEGATED HOLLY WREATHmade from fresh, lush greenery and accented with hand-tied faux berries makes a great gift for neighbors, teachers, and others in your community. shop.pallensmith.com

CLEAR LANTERN STYLE SEED SELECTOR® FEEDERWhether it’s a present for the birds or a neighbor who enjoys welcoming feathered friends to the yard, this feeder is adjustable to allows birders to feed mixed seed or thistle seed. firstnature.net

STAINLESS STEEL HAND TOOLS – 3 PIECE SET This set makes a great gift for a new gardener or anyone who appreciates quality craftsmanship. shop.pallensmith.com

FLEXZILLA WATER COLORS GARDEN HOSES Durable and colorful, any gardener would love to receive a hose—which comes with a lifetime warranty—from the P. Allen Smith Water Colors collection. shop.pallensmith.com

Gifts for Gardeners

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GROUNDWORK GARDEN UTILITY CARTMake their load a little lighter with a utility cart that can tote up to 800 lbs. tractorsupply.com

DANIEL HANGING PLANTER Add style to a loved one’s plantings with these top-like shaped containers. crescentgarden.com

LOW BOWL BIRD BATH Bird lovers will appreciate this sweet bird bath made from weathered cast stone. shop.pallensmith.com

Gifts for Gardeners

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Gifts for Homethe

P. ALLEN SMITH’S SEASONAL RECIPES FROM THE GARDEN Keep your favorite chef busy in the kitchen throughout the year with an autographed copy of this seasonal cookbook. shop.pallensmith.com

CASHTOUCH PATTERNED THROWKeep them warm and cozy with a classic, plaid-patterned throw that can be monogrammed. landsend.com

SMELL OF THE TREE® METALLIC GOLD CANDLEWhether for a hostess or to stuff a stocking, this holiday-themed candle from Aromatique is sure to become a favorite for anyone who receives it. aromatique.com

VINTAGE-STYLE PIE BIRDBakers will love this cute-as-can-be pie bird that allows steam to escape and prevents spillovers on your favor-ite pies. shop.pallensmith.com

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Gifts for HomeMEDIUM BUTCHER BLOCK BREAD BOARDLooking for a present that gives back? These bread boards are a part of the Built by Heroes collection, which teaches skills and provides jobs to veterans. shop.pallensmith.com

ROOSTER NAPKIN RINGS Looking for a gift they’ll crow about? Metal, rooster-shaped napkin rings are a rustically chic touch for any tabletop. shop.pallensmith.com

JOJO BREAD BOX Contemporary, cute, and practical, the lid to this bread box doubles as a cutting board.

GIVE THE GIFT OF FLOWERS… AND CHOCOLATE… AND WINE!Cover all your bases with a gift that includes life’s essentials – one dozen flowers, a bottle of wine and gourmet chocolate.Stargazerbarn.com

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LEATHER GUN CASENeed a gift for an outdoorsman? Consider a vintage-look leather gun case. shop.pallensmith.com

SHARE THE BOUNTY NECKLACEThis necklace featuring one of Allen’s favorite phrases and a garnet stone drop, is sure to be a hit with both the young and the young at heart. shop.pallensmith.com

HUNTER RAIN BOOTSAs fashionable as they are durable, Hunter’s iconic rain boots make a practical gift for anyone who may encounter the elements of the outdoors this season. us.hunterboots.com

Gifts for

FITBITAny fitness buff will tell you being in shape is stylish. Help keep him or her on track with a Fitbit Charge HR that will track heart rate, sleep cycles, active minutes, and more. fitbit.com

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KIEHL’S MEN’S “MUST-HAVE’S” COLLECTIONFilled with five essentials, includ-ing an energizing face wash and moisture treatment as well as their Ultimate Brushless Shave Cream, the man on-the-go is sure to love this set. kiehls.com

KEEP CALM & GARDEN ON TOTE BAGGive the gardener on the go a bag that can stylish stash his or her essentials. shop.pallensmith.com

LOCALLY GROWN SHEEP ADULT T-SHIRT AND BAAAAAAD TO THE BONE KIDS’ T-SHIRTSurprise a farm family—or anyone who values locally grown pro-grams—with kid- and adult-sized shirts featuring hand-drawn sheep. shop.pallensmith.com

Gifts for Style

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Can You Guess This

Heritage Breed?

Be Sure to support your local 4-H/FFA chapters and to visit

your county, state and regional livestock and poultry shows to help

further the cause.

SPONSORED BY: Hubbard® Life & Hubbard® Homestead answer:

Blue Slate Turkey

Don’t forget to feed your citrus houseplants!

Lemons, limes, and calamondins that are growing indoors need nutrients through winter. Feed every six weeks with a fertilizer

blended for citrus.Click here to learn more about Jobe’s® Organics fertilizers.

56 | winter 2015

visit us at PAllenSmith.com to find more of your favorite

recipes and creative tips.