• 1 medium eggplant
• 2 cups of water
• 2 eggs
• 1 tablespoon of grated white onion
• 2 tablespoons of melted butter
• 1 teaspoon of salt
• 1/2 teaspoon of white pepper

Preheat oven to 350. Peel and cut 1 medium eggplant into 1-inch cubes. Bring 2 cups of water & 1 teaspoon of salt to a boil in a heavy saucepan. Add eggplant, simmer, covered, 10 minutes. Drain and mash. You should have about 1 1/2 cups of pulp.

Cut crusts off 1 slice of white bread. Soak bread in 3/4 cup of milk.

Add to the milk and bread:

• 2 beaten eggs
• 1 tablespoon of grated white onion
• 2 tablespoons of melted butter
• 1 teaspoon of salt
• 1/2 teaspoon of white pepper
• Eggplant Pulp

Mix well, and pour into 1-quart buttered baking dish. Bake at 350 degrees on the middle rack until souffle seems “set” in the middle, 30-45 minutes.

It wasn’t always that way: Until a few years ago, when the hotel helped raise funds for the Land Trust for Tennessee, Tyler had only grown three tomato plants in his life. But when he saw photos of Glen Leven, a nearby estate protected by the land trust, he got the itch to give farming another try. Now he grows and harvests produce used in the restaurant at Glen Leven and has also learned how to raise cattle. I like a man who doesn’t mind getting his hands dirty.

Photo by Ron Manville

Tyler was utterly delightful to watch in the kitchen. He had a true tenderness with the guests and created a menu full of real food they could easily cook at home, including roasted ribeye with tomato chutney, Brunswick stew and buttermilk pie. His sweet onion bisque had three ingredients—onions, butter and cream—plus salt and pepper and a lovely little garnish of smoked bacon and crème fraiche. Every last one of us swooned from the first spoonful to the last.

Sweet Onion Bisque

Serves 6

• 4 large Vidalia onions
• 5 tablespoons whole butter
• ½ cup heavy cream

Simmer onions in butter over very low heat for five hours. Add to a blender and puree until smooth, adding heavy cream to taste. Season with salt and pepper. Garnish with smoked bacon and crème fraiche.

• 1 head cabbage
• 3-6 cloves of garlic
• 1/2 cup of mayonnaise (either Duke’s or Hellman’s)
• 1/2 cup of Heinz white vinegar
• salt and fresh ground pepper to taste

Slice cabbage with mandolin set at 1/4. Chop the garlic and rub along bottom and sides of bowl. Add the cabbage and mix with your hands. Mix the mayonnaise and vinegar well. Pour small amount at a time into the cabbage and work with your hands until slightly wet. Add salt and fresh ground pepper to taste.

One tip I always give everyone is, please do not allow any substitutions in the brand of mayonnaise or vinegar you use. It really does make a difference. And always use fresh ground pepper.

And if you really love garlic, I have been known to add up to 10 cloves per recipe!

• 1 lb. grated sharp chedder cheese or goat cheese
• 6 farm fresh or free range eggs, lightly whipped
• 2 cups cooked Jenny Jack grits**
• 1 cup cooked collards, chopped and drained
• 2-4 cloves garlic, finely chopped or pressed
• 1 tsp salt
• 2-4 dashes of tabasco

Combine all ingredients in a bowl and mix until well blended. Pour into a 9 x 13 casserole dish. Bake in a 350º oven for 35-40 minutes until golden brown.

**Grits

• 2 cups water
• 1/2 cup grits
• Boil water. Add grits and cook 5 minutes

Please click Atlanta Magazine for the summer salad recipe.

• 12 6″ corn tortillas
• 1 lb. bag of black beans, cooked or 2 cans black beans (rinsed)
• 1 4oz. can chopped green chiles
• 3 cups cooked rice
• 3/4 lb. pepper or monterey jack shredded cheese
• 1 1/2 – 2 cups salsa (depending on taste)
• 1 cup sour cream

Preheat oven to 375º. Mix cooked rice with black beans, salsa, sour cream and green chiles. Using a 12″ Lodge cast iron skillet layer 4 tortillas, then rice mixture, then shredded cheese. Repeat with remaining tortillas, filling and cheese. You will have a total of three layers. On the top layer add additional salsa. Cook for 15-20 minutes or until cheese is melted.

• 6 large ripe heirloom tomatoes, sliced
• 1 large Vidalia onions, thinly sliced
• 2 bunches watercress
• 1 buttermilk vinaigrette recipe (see below)

On a platter, scatter the watercress. Lay the tomatoes on watercress and scatter onions across tops of tomatoes. Pour vinaigrette over entire salad.

For the Buttermilk Vinaigrette dressing, I love Frank Stitt’s recipe. He is one of my favorite Southern chefs.

Buttermilk Vinaigrette:

• 2 tablespoons of white wine vinegar or cider vinegar
• 2 tablespoons of fresh lemon juice
• 1/2 shallot, finely minced
• Kosher salt and freshly ground pepper to taste
• 1/2 cup buttermilk
• 1 cup of mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons extra virgin olive oil

In a small bowl, combine the vinegar, lemon juice, shallot, and salt and pepper. Slowly whisk in the buttermilk, mayonnaise, and sour cream. Slowly whisk in the olive oil. Taste and adjust the seasoning. (The vinaigrette can be refrigerated for up to 5 days.)

• 1 cup sugar
• 1/2 cup butter
• 1 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 2 cups blueberries

Preheat oven to 350º. Slice butter, put in baking dish and place in oven until butter is melted. Mix together the dry ingredients then add the milk. Pour batter into melted butter and then scatter the fruit around. Place in oven and bake for 30-45 minutes.

• 6 chicken breasts, bone in skin on
• 8 oz mild goat cheese, softened
• 1 jar red pepper jelly
•  ¼ cup olive oil
• Kosher salt
• Fresh ground pepper

Preheat oven to 375º. While oven heating, cut a pocket into each breast- 2 inches deep. In a cast iron skillet heat small amount of olive oil on medium heat. Sear each chicken breast for  3 minutes each side. Let cool. Season each breast with salt and pepper on inside and outside. Stuff desired amount  of goat cheese into the pocket and place in a baking dish.  Top with 1-2 tbsp. of pepper jelly. Place in oven and bake for 35- 40 minutes.

• 1 cup of dark Karo syrup
• 3/4 cup sugar
• 1/4 tsp. salt

Bring to a rolling boil, stirring steadily, for two minutes.

Remove from heat and add:

• 3 tbsp. butter

Beat in separate bowl:

• 3 eggs

Pour hot syrup mixture slowly into eggs, beating with a wire whisk.

Add:

• 1 cup toasted pecan pieces (see “food byte” on side bar)
• 1/4 cup semi sweet chocolate chips
• 1/4 cup bourbon

Pour into unbaked pie shell and bake for 45-50 minutes, until filling is firm. Cool before cutting.

• 2 1/4 pound butternut squash; halved, seeded, peeled, and cut into small 1/2″ chunks.
• 6 tablespoons butter, melted
• 1/2 cup sugar
• 1 teaspoon of ground cinnamon

Preheat oven to 375º. Place squash in a 8 x 8 x 2 inch glass baking dish. Drizzle with butter, toss to coat. Blend sugar and cinnamon, mix into squash. Bake until squash is tender, about 35-50 minutes depending on freshness of squash.