A couple Sundays ago, I navigated my way to The Cook’s Warehouse at Ansley Mall for a Spring Blogger Brunch. This is a gathering that I actually looked forward to because I happen to love the store and its offerings but it was also one that put me in the company of other bloggers who do so as well.
Plus, there were Mimosas and who could say no to that. This one was made with a private label Guyot Choppin Brut from Sherlock’s Wine Merchant and it was absolutely delicious. When I make a pitcher at home, this is the champagne I’m going to use.
One of our hosts for the morning was Mary Moore, founder and owner of The Cook’s Warehouse. After extending a warm greeting she introduced us to Chef Jennifer Booker, the woman responsible for all of the delicious dishes we would indulge in. For those who might be wondering, Chef Jennifer is fun, personable and charitable and cooks with the experience of someone who spent time around well-seasoned cooks when she was growing up. She is also the author of the cookbook Field Peas to Foie Gras: Southern Recipes with a French Accent.
The dishes she started us off with at this event were:
Roasted Olives with Preserved Lemons and
Black-Eyed Pea Hummus which was the surprise of the day for me. I’ve enjoyed hummus made exclusively with chickpeas for some time now with simple additions like peppers, sun-dried tomatoes or garlic. Chef Jennifer’s version contains black-eyed peas, chickpeas and pecans and it’s fantastic! I’m so looking forward to our family’s next gathering so I can make a batch to share.
We also enjoyed Black Pepper Biscuits with Pimento Cheese (not pictured but amazing).
As we snacked on these goodies, Mary demonstrated an impressive collection of foodie gear for Warm Weather Entertaining. I adore kitchen appliances and gadgets and found several of the new and popular items wish list worthy. Some of the products featured were:
The Staub 3 Quart Enameled Cast Iron Tomato Cocotte, a limited edition piece that looks like a ripe tomato. It’s versatile in that it can be taken from the fridge to the oven or stovetop and is a beautiful serving vessel at the table. For those who appreciate a touch of humor, there was a collection of towels including my favorite, the Primitives by Kathy Bacon Seeds Towel. Love that!
Another pretty one for the table is the Enameled Cast Iron Staub Perfect Pan. This one had me at its deep rich color alone. It can be used for braising, browning, searing, sautéing, frying, casseroles and more.
A pause between gift idea presentations allowed us to enjoy more dishes from the brunch menu. Chef Jennifer demonstrated how to make this Roasted Gazpacho Soup which might seem intimidating to make based on the number of ingredients involved but it really isn’t. As with many dishes, all it requires is a bit of time and patience. The results are worth it.
Also on the menu was this simple and refreshing Orange & Arugula Salad with Citrus Vinaigrette. I didn’t want to put my fork down after digging into this salad. The fresh baby arugula and orange segments were nice but the vinaigrette was the scene-stealer.
Another item wish listed is The Le Grande Oyster Bed by Wilton Armetale designed from Armetale metal. This piece is one of Mary’s favorite. It can be used to cook oysters or other foods on the grill and it can be used for serving as well. I’m not into oysters but I bet I could make some some deviled eggs look pretty appetizing on one of these.
Speaking of eggs…
The entree I would give cool points to was the Spring Omelet Roll Chef Jennifer prepared for us. The presentation is beautiful and the flavor is spot on. For those who love omelets, you know there are countless variations when it comes to the filling so imagine the possibilities with an omelet roll. The ingredients in this particular one included cream cheese blended into the eggs, a filling of green bell peppers, sharp cheddar cheese and bacon and a topping of tomatoes and green onions.
Rounding out my wish list are two Revol items curated by Elizabeth Karmel. Since I enjoy baking, the All American Dessert Dish would be nice to have. I can imagine baking and serving my next Apple Pie, Buttermilk Pie or Pecan Pie in this.
The Anything Pan would be perfect for the Hot Fudge Sundae Cake my family loves. It would also be good for baking a batch of the dessert Chef Jennifer prepared for us.
We concluded our brunch with Chocolate Brownies. A batch was made with Georgia Pecans and another without. I requested a Cappuccino with my brownie, making for a pretty satisfactory moment with this treat.
Brunch at The Cook’s Warehouse turned out to be a pretty exceptional way to start off the day. I enjoyed all of the dishes on the menu and had fun learning about the new entertaining gifts the store has to offer. Thank you to our hosts, Mary S. Moore, David Dunford and Jim Brams for a wonderful event!
To learn more about Chef Jennifer Booker
For more information about The Cook’s Warehouse and their Products
Disclosure: I participated in The Spring Blogger Brunch by invitation from The Cook’s Warehouse and received a complimentary meal and goodie bag. I received no monetary compensation for this post. All opinions are based on my own personal experiences and were not influenced by the host. You can view my full Disclosure Policy here.