March Menu: Foster Family Meal

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March Menu: Foster Family Meal

FEATURED MENU ITEM: SHAVED BRUSSELS SALAD

Featuring Back Forty Beer, L'Estornell Olive Oil, and Pecorino Romano

This shaved brussels salad will be featured on the March menu for Foster Family Meal. Join us on March 31 from 6-9 to taste it and other delicious, seasonal dishes!

Ingredients:

  • 4 cups shaved brussels sprouts
  • 1 cup toasted peanuts
  • 1 cup pecorino romano + 1/2 cup to top
  • 1 cup L'Estornell Olive Oil
  • 1/4 cup Back Forty Beer Vinegar
  • 1 tbsp High Cotton honey

Combine salad ingredients. Whisk vinegar and olive oil until combined. Add grated pecorino cheese and toss with dressing. Serve and top with additional pecorino cheese. Enjoy!

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Can you trust your EVOO?

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Can you trust your EVOO?

Is the mafia tampering with your olive oil?

There has been a lot of news about extra virgin olive oils and the lack of regulation on labeling, including the mafia’s involvement and passing of diluted oils as extra virgin. (Yes, the mafia.)

Rest assured any olive oil you purchase at KBC is none of these things. It is thoughtfully sourced for flavor and quality. You won’t find these gems at your local grocery store.  These are the real deal and available at KBC Butcher Block.

Georgia Olive Farms

A completely different route for our Southern states so entrenched in the farming of peanuts and cotton. Who knew that we could have success with olives with the humid airs of our summers?  Somehow Georgia Olive Farms is making it work. Kevin, Jason and Sam Shaw are cultivating, harvesting, pressing and blending arbequina, arbosana, and koroneiki olives to make this fantastic extra virgin olive oil.  Medium bodied with nice mild finish.  Great with black pepper and a slice of fresh baked bread!

l'estronell

Spanish Extra Virgin Olive Oil.  L’estronell is made of 100% Arbequina Olives, cold pressed in the Lerida region of Spain.  Versatile. Delicious. Organic. The nutty aromas in this oil marry perfectly with autumn and winter hearty dishes, stews and root vegetables. It pairs beautifully with seafood. Selected among the “The World’s 11 Best Olive Oils” in Saveur, May 2010. 


MELCHIORRI FRANTOio

A beautiful Extra virgin oil made in the Italian region of Umbriafrom 65% Frantoio olives, 25% Moraiolo olives and 10% Leccino olives. It is pungent and fruity with notes of artichokes and fresh herbs. A well balanced oil for salads, fish and vegetables. It’s typical of Umbrian oils, with a strong and decisive flavor.  

FRATELI OLIO CARLI

In 1911 Giovanni Carli, together with his brothers and sisters, created the Fratelli Carli Company. For years, Olio Carli has been sold direct from factory to consumer in Italy and could not be bought in stores. The oil is produced from the finest olives from the first cold extraction. Carli EVOO has a sweet and delicate taste, while maintaining its richness. Great everyday oil to cook with or dress a salad.


IN CASE YOU MISSED IT...

KBC ROSEMARY OLIVE FOCACCIA, FEATURING GEORGIA FARMS OLIVE OIL.

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KBC Pastured Egg Frittata with Spinach and Fresh Goat Cheese

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KBC Pastured Egg Frittata with Spinach and Fresh Goat Cheese

KBC Pastured Egg Frittata with Spinach and Fresh Goat Cheese          

[makes 2  servings]

White Oak Pastures Pastured Eggs

White Oak Pastures Pastured Eggs

Ingredients:

  • 3 Large pastured eggs* (we recommend White Oak Pastures from Georgia, sold at KBC)
  • ½ Cup Fresh spinach
  • ¼ Cup Fresh goat cheese (we recommend Belle Chevre from Alabama, sold at KBC)
  • 1 tsp. Salt
  • ½ tsp Black pepper
  • 1 Small tomato, chopped
White Oak Pastures is committed to sustainable, humane, hormone-free farming. Their chicken roam completely free all day. Happy chickens make happy eggs.

White Oak Pastures is committed to sustainable, humane, hormone-free farming. Their chicken roam completely free all day. Happy chickens make happy eggs.

Preheat oven to 350 degrees.

Whisk eggs together then add all ingredients.

Pour mixture into a #3 (6 in.) cast iron pan for 2 servings or double the recipe and pour into a #7 (9.5 in.) cast iron pan for 4 servings.

Bake in cast iron pan for 10-15 minutes depending on the size pan used. 

The frittata is done when the eggs are set and there is no jiggle when moved.

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How to Build a Killer Cheese Board with KBC

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How to Build a Killer Cheese Board with KBC

Step 1:
Pick your serving platter, and make it something beautiful + unique! We recommend a Tin Roof Cutting Board sold at KBC.

Tinroof is owned and operated by Ozark natives. Pictured above is the Spring Orchard cutting board. All cutting boards are handmade with reclaimed wood harvested from nature.

Tinroof is owned and operated by Ozark natives. Pictured above is the Spring Orchard cutting board. All cutting boards are handmade with reclaimed wood harvested from nature.

Step 2:
Procure your favorite cheese from your local cheese monger at KBC Butcher Block. Factor about 2-3 oz. of cheese per person. (Example: 10 people/4 cheeses: you need 20-30oz. of cheese or 5 – 7 oz. of each cheese). Here are the 4 we'd pick from KBC's cheese selection:

  1. Green Hill – soft ripened grass fed cow’s milk from Thomasville, GA
  2. Belle Chevre – fresh, tangy, goat cheese from Elkmont,  AL
  3. 15 month Beecher’s Cheddar –cow’s milk aged 15 monthsSeattle,OR
  4. Statesboro Blue – young creamy raw cow’s milk blue from Faribault, MN
Beecher's Flagship Cheddar: cow's milk cheddar aged 15 months in Seattle, Oregon.

Beecher's Flagship Cheddar: cow's milk cheddar aged 15 months in Seattle, Oregon.

Statesboro Blue Cheese: young, creamy, raw cow's milk blue cheese from Faribault, Minnesota.

Statesboro Blue Cheese: young, creamy, raw cow's milk blue cheese from Faribault, Minnesota.

Step 3:
Arrange cheeses from mildest to strongest. If you're using the ones above, we'd arrange from left to right: Green Hill Belle Chevre > Green Hill > Beecher's > Statesboro Blue. 

Step 4:
Fill open spaces beside and behind cheeses with fruit or olives.  Don’t forget to leave space for cutting cheese and crackers.

  • Berries work well with creamy cow’s milk cheeses like the Green Hill
  • Figs marry perfectly with goats milk cheeses
  • Dates or grapes are wonderful with blue cheeses
  • Olives go great will all cheeses!

PRO TIP: we sell a house-made olive blend at KBC if you really want to make this next level.

Step 5:
Use fresh bread or crackers. Of course we'd recommend KBC's house-made crackers or ciabatta baked daily.

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Step 6:
Put one knife out for soft cheeses one for hard and one for blue. Cut, spread and enjoy!

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KBC Rosemary + Georgia Farms Olive Oil Focaccia

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KBC Rosemary + Georgia Farms Olive Oil Focaccia

*makes 1 (15″ x 10″) loaf

INGREDIENTS

  • 1/3 cup plus 3 Tbsp. Georgia Olive Farms olive oil
  • 3 springs + 1/4 cup chopped rosemary
  • 1 1/2 cups warm water
  • 1 pack active dry yeast
  • 5-5 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 tsp. table salt
  • 1/2 cup pitted Nicoise or Kalamata olives (optional, if desired)
  • course sea salt to sprinkle
  • black pepper to sprinkle

Begin by heating 1/3 cup Georgia Olive Farms olive oil until warm. Add rosemary sprigs & seal by wrapping or place in airtight container (this is making a rosemary-infused olive oil for added flavor). Set aside until ready to use.

Georgia Olive Farms olive oil is a premium, locally harvested olive oil sold exclusively in Dothan at KBC. The flavor is described by Esquire magazine as "smooth and ticks the back of your throat with a faint peppery kick, the way it should."

Georgia Olive Farms olive oil is a premium, locally harvested olive oil sold exclusively in Dothan at KBC. The flavor is described by Esquire magazine as "smooth and ticks the back of your throat with a faint peppery kick, the way it should."

Stir together yeast and water and let sit until creamy, about 5 mins

In a mixer with paddle attachment, stir together 1/4 C rosemary oil, table salt, and sugar with yeast water. Slowly add flour until a dough forms. Replace paddle with dough hook attachment (or remove dough and begin kneading now) and knead on low until smooth and slightly sticky, about 3 minutes.

photo credit: Southern Portraiture (Donna Hale)

photo credit: Southern Portraiture (Donna Hale)

Coat a large bowl with olive oil and place ball of dough in bowl, coating it. Cover with plastic or tie a bag around the bowl, place in a warm area (such as near your dryer or oven) and let it rise until doubled in size, about 1 1/2 hours.

Coat a 15 x 10 x 1″ pan with olive oil. Once doubled, press dough into pan and cover again, letting double in size 1 hour.

Once risen, poke dough with fingers to make small indentions. Brush with olive oil then sprinkle sea salt, chopped rosemary, olives and pepper.

Bake @425 for 15-20 minutes or until golden. Serve with Georgia Olive Farms olive oil, a premium and locally harvested olive oil sold exclusively in Dothan at KBC. Enjoy!

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KBC Love: Walter Hill

L-R: Meg McGuffin, Miss Alabama 2015, Kelsey Barnard Clark, KBC Chef + Proprietor, Walter Hill, CEO of Wiregrass United Way

L-R: Meg McGuffin, Miss Alabama 2015, Kelsey Barnard Clark, KBC Chef + Proprietor, Walter Hill, CEO of Wiregrass United Way

When was your first KBC experience?

After hearing about KBC from multiple friends I finally had the opportunity to try it. Since it was highly recommended to me by multiple friends I went with the brisket sandwich and roasted vegetables. I ate every bite. I mean every bite. There were no crumbs on the plate. I soon took my wife to lunch there, took staff to lunch there formeeting and met one of my best friends there for lunch. It quickly because our first choice lunch place when we met to grab a quick but delicious lunch together. Almost every time we both ordered the exact same meal. I am not sure who has eaten more brisket sandwiches with roasted vegetables because we both love it.  

What is your favorite KBC dish?

This is the hardest question I have been asked in a long time. My ‘go to’ order is the brisket sandwich with roasted vegetables. I have eaten it so many times I cannot even guess how many. But with the downtown location so close to me I have had the salad trio several times now and love the chicken salad.

Why do you support KBC? 

Delicious food. Great service. Local. Local. Local.

What can you not wait for KBC to do next?

Try new things. I always love seeing the specials even when I cannot try them due to work meetings at lunch. The creativity is amazing. I love to cook but I am not good at experimenting. But I will experiment new things at restaurants. At KBC I know it will always be fabulous.

How do you think KBC impacts the Wiregrass area?

Consistent meals. Awesome catering. Not your typical south Alabama food. Presentation is always an A+. Employs both full time and part time people. Buys local products as often as possible. But the key is not just buying them but promoting them and letting the customers know they are local products.

Final question: if you could have one guest join you for a meal at KBC, who would it be and why? What would you tell them to order?

Well, I already brought Meg McGuffin, Miss Alabama 2015, in for lunch this year. She loved it. As my mother would say, “Meg made a Happy Plate.” She ate it all. And even took a photo for Instagram of her meal.  My mom is will be 95 in 2016 and loves great food. She is one of the best cooks ever although she no longer cooks. I would love for her to try the fried oysters at KBC because she LOVES good seafood. And aftercompleting her meal, she would be 100% honest and say what she thought about it. My guess is she would love it.

ABOUT WALTER HILL

Walter is the CEO of Wiregrass United Way. He is a very active volunteer in the Miss America Program and in other pageant and scholarship programs. He and his wife, Melanie, live in Dothan.

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