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Wednesday, December 12, 2012

"The Palaidorian Covenant Christos Reclamation Mission of Guardian Jeshewua Melchizedek, The Christ, and His team of Guardian Alliance Christos Templar Knights.

The Mission

On behalf of Source, our Father and One True Infinite Creator, given to the Sirian High Council was The Christos Reclamation Mission. From the 6th dimension future (Heaven, from our perspective of linear time here in 3rd Density) they were to send the Christ Avatars known as Jesus: Jeshewua Melchizedek and his Elder Spiritual Energetic Fraternal Twin brother, Jesheua Melchizedek, to the 3rd dimensional timelines. This FINAL mission, which we Christos Templars are still on, was in response to the DNA damage the planet and humanity had most recently suffered after the Luciferian Rebellion, and then the Sumerian-Egypt Invasion in 9558BC, with the creation of the human hybrid distortion, ADAM 5800 years ago. 

The Lyran-Sirian High Council expressed that those responsible to guard and protect humanities genetic records and hidden histories, 12 Strand Angelic Human DNA Blueprint, and the Universal Templar Complex, The Holy Grail, were primarily ambassadors of the Sirian Administration Councils. 

The Sirian Lodge is a Hall which oversaw the 6D networks which acted as the portal for Star and Indigo Races to incarnate on the Eearth plane through the Amenti Halls. This Lyran-Sirian administrative body created the Azurite Council (the Azurite Priests of the bible), for the sole purpose of a Consciousnes Collective team to support the human embodiment of the Jesheua/Jeshewua Mission Avatars to repair these networks and secure the Amenti field. 

The Azurites were assigned primary responsibility for the carrying out of the Covenant of Paliador which is to recover the lost souls of Tara. The origination of the Azurites goes back to the races that were formed by the RA Confederacy.

The mission was to bring the Gnostic Essenes, Christos Templar Law of One Ascension knowledge, and its Consciousness Technology, back to planet Earth and restore the original, pure Human Angelic 12 Strand DNA Blueprint potential back to the Homo Sapien Sapien species as part of the Covenant of Palaidor Mission to rescue the lost Souls of Tara caused by The Fall. Both Christ Avatars would be stepped down in frequency versions of the Ascended Master Consciousness Collective of Sananda. 

Now any planned birth of an advanced Ascended Master Avatar will be fulfilled through a complex incarnation and frequency step down program, involving many Beings. This would be even more pronounced in the case of the birthing of two Avatars in such a vital mission as The Christos Reclamation Mission. On this occasion, a group of  seven significant incarnations were arranged, including 12 Strand Angelic Jesheua from higher realms, the heavens, or in reality, the 6th Density Hamonic Universe or The 6th Dimemnsion. 

These were called Eckars, three pairs of spiritual twins, and Jesheua, denoting their ascended level of origin. John the Baptist and his twin were the first to arrive. John in 46 BC and his twin Merigedra (Miriam) in 34 BC. The second pair of Eckars were Immanuelle, 23 BC, and Ashridari, 14 BC. Then Jeshuea in 12 BC, then Jeshewua and his twin Mahari, later changed to Mary, the Magadelene (magdalene" means "woman from Magdala which is an Aramaic word that means "tower") 4 years later in 7 BC. 

All were Indigo 1 Beings, who were dedicated to the Christos Re-Alignment Mission. While history records the changing of the calander from BC to AD  at the BIRTH of the Christ, that is actually not the case, another distortion. It takes 12 years for an Avanced Avatar to fully realize 12 Strand Angelic DNA in a biologic 3 strand human. and then only upon BAPTISM of the fire letter and codes, can that Avatar ascend once the biologic clothes, or body, is removed.

When translated, this initiation, 'baptism' was symbolized and distorted as an actual baptism in 'water' the catholic ritual to cleans one of sins, when in actuality, it is an upgrade in DNA frequency absorptions and practices. As Jeshewua's 9 active DNA strand already allowed him to manipulate the quantum, or perform a miracle, this baptism was in the final frequency coded DNA potential, of 10,11,12 active strands, which he would need later after the 3-day bardoh when, as part of the mission, the team let the Pharisees destroy his biologic form via crucifixtion so would Ascend. 

John, The Baptist

Jesus says to (Apostle) John of John, the Baptist, "Do you not know that the head of prophecy was cut off with John?" John said, "Lord, can it be possible to remove the head of prophecy?" The Lord said,, "When you come to know what 'head' means, and that prophecy issues from the head, (then) understand the meaning of  'Its head was removed.' As Jeshewua was the fullfillment of ALL prophecy, the head, John, the last prophet, Elija incanated, was removed when they killed him. Jesus was actually prohesying Johns physical death as well. After Jesus, no other prohets would come except Him, via Revelations to John at Patmos.

The 'head' Jesus refered to here is also, the interdimensional higher charkas, pineal, pituitary and thalmos glands, that connect the Human species to its Spiritual or Quantum inter-dimensionality, and the seperation of that knowledge and ability in humans through DNA distortion and cross breeding to access the full 12 Strand EFFI. By removing John, the intiator of this frequency and energies in this 3D timeline, is a metapohorical and Spiritual beheading in addition to the symbolic actual behrading by the Cabal. John and Miriam have been repeatedly cloned by the NAA and ritualized by satanic forces, in order to capture their spiritual body parts and distort their Melchizedek Priestly knowledge and power: those spiritual teachers that claim to be them incarnate would be an example.

Essentially, John has the immense spiritual power to initiate the Blue Ray Energy DNA lines holding the dormant genetic code into a full-fledged 12 Strand Christos Avatar. This is why repeatedly, Jesus stated "John is more important that I.", because he actually was. Let that sink in. While everyone venerates everything else Jesus said...this statement everyone ignores. Why? The smoke and mirrors of the Cabal. It's THE most important thing Jesheua revealed...hence the Symbolisms of the 'beheading of John...' Everything changes with proper perspective. 

After Jesus had finished instructing his twelve disciples, he went on from there to teach and preach in the towns of Galilee. 2 When John, who was in prison, heard about the deeds of the Messiah, he sent his disciples to ask him, “Are you the one who is to come, or should we expect someone else?” 4 Jesus replied, “Go back and report to John what you hear and see: 5 The blind receive sight, the lame walk, those who have leprosy are cleansed, the deaf hear, the dead are raised, and the good news is proclaimed to the poor. 6 Blessed is anyone who does not stumble on account of me.” 

 7 As John’s disciples were leaving, Jesus began to speak to the crowd about John: “What did you go out into the wilderness to see? A reed swayed by the wind. If not, what did you go out to see? A man dressed in fine clothes. No, those who wear fine clothes are in kings’ palaces. 9 Then what did you go out to see? A prophet? Yes, I tell you, and more than a prophet. 10 This is the one about whom it is written: ‘I will send my messenger ahead of you, who will prepare your way before you.’ 11 Truly I tell you, among those born of women there has not risen anyone greater than John the Baptist; yet whoever is least in the kingdom of heaven is greater than he."

NOTE; Jeshewua is telling you all that, that without 'baptism' in the Source Codes of the Father, he could not BE the savior, but when once opened up to the fullness of the Creational Source codes that activated his DNA he was full of Christ Consciousness. Jeshewua DID NOT heal the sick. The Creator, through the Christ Consciousness flowing through Him, unblocked and free to flow in his 9 strand of energetic DNA is what He asked FATHER to use to heal people through him

HUUUUUGE difference in understanding the text of "once you are 'baptized" (or opened to the NOMI codes of the EFFI Law of One; Unconditional Love, Forgiveness and Service to Others) in service that You too, can be greater than John.  

Jesh continues, "From the days of John, the Baptist until now, the kingdom of heaven has been subjected to violence, and violent people have been raiding it. 13 For all the Prophets and the Law prophesied until John. 14 And if you are willing to accept it, he is the Elijah who was to come. 15 Whoever has ears, let them hear. 

Let's stop to address the assumption that verses in the particular gospels, or even chapters are in chronological order. They are not. Most folks assume the apostles started writing the gospels immediately after Jesus's death. Nothing could be further from the truth. 

They were fleeing for their literal lives into hiding, as the followers of Jesus were being hunted by the local roman authorities, with the help of the Pharisees to identify them, to be put to put to death, just as their leader was. They fled and hid for months. Most accounts of the Christ were written 1 and 1/2 to 2 years after the crucifixion, so chronological order is not a given in that these gospels are more or less a result of joint writing sessions of the apostles, such as the one referred to by James in the Nag Hammadi texts, as happening 550 days later. 

With that in mind, when you read a teaching or refer to the new testaments gospel's contents, linear timelines cannot be assumed. if you know the context of a teaching and its place ON the timeline, you are then able to see and learn the teaching with greater clarity. That then changes your perspective or quite possible the very meaning of a teaching or event. In the verses above, Jesh speaks about John the Baptist, not yet having met him or introduced himself to him, that happens after John is released, and Jesus had already returned to Galilee, prompting this discourse Matthew continued from above, same chapter, two different calendar dates, the latter here, months later. 

13 Then Jesus came from Galilee to John at the Jordan to be baptized by him. 14 And John tried to prevent Him, saying, “I need to be baptized by You, and are You coming to me?” 15 But Jesus answered and said to him, “Permit it to be so now, for thus it is fitting for us to fulfill all righteousness. Then john allowed Him.” (He was speaking of the anointment of the Codes and the Christos Mission which could never be referred as "a mission". It was in Guardian code to JOHN in public referred to as...the righteousness.) 16 When He had been baptized, Jesus came up immediately from the water; and behold, the heavens were opened to Him, and He saw the Spirit of God descending like a dove and alighting upon Him. The Trinity codes of Source litearlly seen as an Aura around Jesus, the HALO.... 

Jesheua Mission 

First in was Jesheua Melchizedek in 12 BC. This was done by artificial insemination (not the fantasy magic immaculate conception, as there is no such thing,) of His mother, Jeudi and his father Joehius. We are now beginning to comprehend something of the import and significance of the Holy Grail as it relates to not just the DNA, but to a fully integrated 12-Strand DNA that more deeply embraces the Divine Blueprint or Kathara grid—the holder of the DNA, which also manifests a hierarchical gradient of frequencies. This is what allows Christos Bloodlines access to the hidden Alcyon Portal and what the CABAL seek in THeir quest for this Holy Grail. 

Underground portals were used for Egypt Melchizedek Initiations for Ascension out of Stargates, as well as in Amarna, where Akhenaton (another Guardian  Law of One Templar) had left information for these groups in the area. The Amarna Portal was accessed to hide Law of One and Guardian Founder Races technology the Reclaimed Emerald Tablets of the Emerald Order Elohim stolen by the great imposter Thoth, who is Lucifer, the Fallen Angelic who claimed them as his own. We stole them back. as well as the famed Keylontic CDT holographic plates that were used by Moses to build the Golden Cherubim Box that hold the tools that activate Arc of the Covenant.

Thru the birth of Jesheua, and his energetic 12 Strands, the Hebrew and Melchizedek morph-field of Alcyone was re-integrated and anchored back into the earth Energy Grid. The Sphere of Amenti was repaired and the thus The Jesus 'figures' became known as the 'savior' of the races. But it is NOT as the violent religions have taught, to cleanse a made up 'original sin,' but to fix the DNA damaged via Cabal manipulation and cross seeding. 

That was the original DISTORTION OF THE BLUEPRINT, referred to as 'original sin. They took the onus of the distortion off of themselves and through 'man made religions religion,' placed the blame of the sin on the humans, thereby enslaving the species to a life of remorse, asking for forgiveness and continual atonement. Do you see the control mechanism for what is it?

Their embodiment was divinely purposed to retrieve much of the Founder Records The Christos Mission, but it was not a complete success, as the Cabal Luciferian Anti Christos Mission has moves on the board as well. The mission was partially successful.

Jeshewua Mission. 

Second in was Jeshewua Melchizedek in 7 BC, in the same way, artificial insemination to Mary and Joseph of the house of David. At 27 Jeshewua spent three years studying with the Ascended Masters in Persia and India, including the three wise men, Ascended Master Avatars in their own right, who had come with anointing herbs and spices when he was born. 

In addition to the fraternal Spiritual twin, Jeshua, Jeshewua/Jesus also had six other biologic siblings as well, 4 brothers and 2 sisters. Just so we are clear about the validity of that statement, refer to your own bible below. As true biological human offspring of Joesph and Mary, they were not of special stepped down Avatar lineage.
 
Mark 3:31–35

31 and his mother and his brothers came, and standing outside they sent to him and called him. 32 And a crowd was sitting around him, and they said to him, “Your mother and your brothers and your sisters are outside, seeking you.” 33 And he answered them, “Who are my mother and my brothers?” 34 And looking about at those who sat around him, he said, “Here are my mother and my brothers! 35 For whoever does the will of God, he is my brother and sister and mother.” 
  
Jeshewua was here to restore the 12 Strand Christos Angelic Human DNA Genetic BIOLOGIC Blueprint back to the genetic codes of human species, Homo Sapien Sapien, by his introducing the biologic portion, 'blood of the lamb' to counter the ongoing genetic attack taking place upon the human genome from 9558 BC until now: 
  • to remove the ADAMU hybrid DNA sequence introduced by Yahweh 5500 years ag.o  
  • to combat the ongoing and future attacks on the human DNA by the CABAL/Pharisees via Fluoride, chemicals, chemtrails, vaxes, etc. 
Jesus is an Gallilean Aramaic Speaking, Essene Gnostic. Leader of the Guardian Templar Christos Knights. The Guardian Alliance. He is not a Hebrew, nor is he JEWISH. He is real, and he saved our species, just not in the 'magic' Archon version you've been fed for 2032 years. It was his DNA that SAVED US. "The blood.... of the lamb" He brought CLEAN DNA to save the species from the distortions they have been and ARE TRYING to impose into HUMAN DNA now, still today, with the VAX. His perfect DNA BLOOD LINE IS THE HOLY GRAIL. ...welcome to the real Awakening.
 
All these events were in preparation of the great VEIL Frequency Blocking Fence Lift in 2012, (Mayan Calendar) so the Aurora Host "TEMPLARS" of Christ Consciousness Energy that started again in December of 2014, could be received by the Guardian Grid Workers on the planet and anchored into the Terran Grid. This would begin to begin the Earth's Awakening and Ascension for the Last Harvest of Souls, before the Universal Gate 3 closes in 2230. This veil lift would usher in the beginning of Second Coming, The Awakening of The Christ Conciousness and The Christ's return to Earth, as foretold in The Book of Revelations.

The Real Christos Templars Knight of Christ.

The Christos Templars are the real Guardians of the Holy Grail: Jeshewua's bloodline through Scotland and the Guardian Dan Browns Davinco Code, reveals: The Grail is the Jeshewua-Magdeline bloodline and is the very protectee of the Rosecutions, who are the bloodline decedents of those apostles who were given the secret knowledge by Jeshewua, referred to in the Nag Hammadi. 

The inner most circle of apostle, Jeshewua's Guardian Spec Ops Team, were tasked with protecting the Gail from the cabal. And that is why the VATICAN Pope Phillip caused the massacre of the Templar order on Friday the 13th, 1307 and then rewrote the Templar Histories you now have of their attachment to the Illuminati, Masons, and the violent Baphomet regimens on Earth when it turns out now that they themselves are those Legions. 

They then resurrected the Templars Story as aligned with Satan for THIS VERY REVEAL. Who would be left to dispute their version? They supposedly wiped them out. They have known full well what was coming on the timeline, The Awakening, Disclosure, Revelations so when the time came for truths to come out as they are now, they would have their false narrative in the forefront of history like all the others lies we have discovered; to ensure obfuscation and chaos and as much difficulty in allowing the population of Earth today to access and know what is truth and what is not. That is their game plane folks. 

They then entered into the story the Holy Grail legends of Arthur also real, also a Guardian with 12 'apostles or knights of Round Tables, actually, ENERGY templars of the Kathara grid to further obscure the story. The word 'Grail' is believed to originate from the Medieval Latin word 'gradale', meaning cup or vessel—a refinement of this is a dish brought to the table at various stages (gradually) of the meal. It is generally assumed that the Holy Grail relates to Jesus; the Grail being the cup that Jesus and his disciples drank from at the Last Supper; also, the cup which caught Jesus's blood on the cross. another distortion. 

The Grail was said to possess healing abilities for the sick or wounded. It was also claimed to bring enlightenment and to perpetuate youthfulness. The Holy Grail poems, the romances, have come under considerable scrutiny from investigators but how far have they aided or handicapped the quest? For example, for Wolfram, the Grail is a precious stone, lapsit exilis, that appears to rejuvenate brave knights, and to behold the stone protected one from death for a week. Scholars have interpreted this as 'stone from the Heavens' or 'it fell from the Heavens' or the philosophers' stone of 'save. ' It has also been suggested that the Grail is an experience of some kind, in particular, mystical and transformational, and that the stone is an alchemical symbol for the pineal gland, and the search for the Grail meant opening this gland. 

Some think the Grail was thrown into the Chalice Well in Glastonbury; others believing it will never be found as it lies in the ocean of the past. The authors of The Holy Blood and the Holy Grail have established a bloodline from Jesus, which has continued to the present day with a symbolic connection to the womb, or 'vessel' from which the lineage emerged. The essential ingredient here is the DNA of Jesus. This is where our interest lies. What is so special about this DNA and why does it relate to the Holy Grail? Can we supersede the DNA with anything more basic?

1. The bloodlines, of the Christos Matrix...perfect 12 strand DNA. Jesus's bloodline, and the Templars were appointed Guardians of this bloodline (see book: The Holy Blood and the Holy Grail by M. Baigent, R. Leigh, and H. Lincoln), and 
2. the receptacle or vessel (the womb of the Magdalene) which received or contained Jesus's blood. 

The Holy Grail symbolized both Jesus's blood line and the Magdalene from whose womb the bloodline issued. The Templar Knights appear to be a powerful authoritative sect which have been referred to as the Grail custodians or the Guardians of the Grail. These so-called Knights of Christ had quarters built on the ancient Temple of Solomon. 

The second portion of the Grail and reason it's so important is that with this bloodline, it gives one the same Akashic access and knowledge of the Templar Technological Divine Science Knowledge as the Akashic Scribes and Guardians themselves. This Christos Templar knowledge of the earth grids and Stargates was hijacked to remain in secret societies in order for those to continue to abuse its power, perverting its original intention and purpose and allowing them to create the frequency net that has blocked the Christos Consciousness frequencies from getting to the planet for all these years. Therefore, the Templar knowledge is extremely abused by those who use knowledge of the "dragon power" lines of the Planetary Grid Network for their own selfish greed of materialism and tyranny. Thus, it is the NAA agenda to destroy the Christos Templars on this earth, past, present and future, by accusing them and associating them with the Satanic force of Baphomet. the reinvented Templars, such as the Illuminati and other cartels, are those that feed into the Baphomet satanic forces today and are not of this lineage or bloodline. 

These groups have nothing whatsoever to do with the Christos Templars or Essenes. They abuse the power structures on the earth to serve the Satanic material fixations promoted by the False King of Tyranny. Our planet Earth has a direct connection to one of these lower-dimensional spheres—which makes it unusual to say the least. This means Earth has a convenient access system to the portals of the Universal Templar Complex and therefore to the territories of the time matrix. However, this is best achieved through the portal in Inner Earth, which is central to both Earth and parallel Earth. Picture a hypothetical stack of seesaws; to reach the planks' ends (for example, Earth/parallel Earth and higher) one would proceed via the fulcrums. (the Inner or Ecka worlds). The Dark Force Fallen Luciferian Cabal has been striving to gain access to this major inner Earth portal for hundreds of millions of years. 

The specific knowledge they are seeking is The Divine Blueprint for our time matrix called the Universal Templar Complex (where the word 'Templar' as in Templar Knights originates). The 12 spheres, existing on different dimensional levels and must be envisaged as in inner or higher space, are both energy centers (sources) and spiritual portals ('Stargates'). They act similarly to what people know as wormholes—of which the latter are more random or are artificially created portals. Passage through the Stargates enables one to immediately attain divergent regions of the time matrix both on the same level—our perceivable cosmic space—and higher dimensional levels. Such a device (the Universal Templar Complex) is normally securely protected by Guardians and technological override systems, like antivirus programs. 

This is the CABAL quest for the Holy Grail; the Holy Grail being the Universal Templar Complex. To capture this Kathara grid territory would enable the fallen angelics, as they are called, to control the time matrix and all life within it. They have the technology to manipulate this blueprint ('DNA') of the Universal Templar Complex and artificially reformat its codes to match their mutated DNAs and time matrix. The NAA has cultivated its preferential human reptilian bloodline to promote its domination to enslave agenda through the Armageddon Software of war, poverty, pestilence and terrorism. It achieves this enslavement agenda through the abuse of Templar knowledge of the earth's power lines. This knowledge is kept suppressed to keep people confused, enslaved and in bondage to the abuses perpetuated.

 As the original Templar knowledge is abused through the power elite and humanities selfish greed, Negative Ego, and black heartedness, the true Christ Templar knowledge deteriorated from the intention of truly embodied wisdom. These ancient Essene beings incarnated on the earth through The Orders of the Christos, the TEAMS we have been discussing at the top of this post, were known through the many timeline histories of EARTH, can now be identified as the: Gnostics, Ancient Egyptians, Melchizedek Priests, Knights of Solomon's Temple, Essenes, Cathars, and Christos Templars, The Guardians, The Guardián Alliance, The Watchers and their related esoteric sects. 

We are devoted humans who consecrated ourselves to serve Source, The Law of One and the Service to Others orientation by protecting spiritual knowledge and wisdom: This wisdom is the knowledge on how to transform a human being into an embodied Christos on Earth. 

However, many ancient Christos beings have been reincarnated on the Earth to attempt to stop the Imposter Spirits which animate Luciferian and Satanic force from permanently corrupting the Christos Templar knowledge of the Law of One of which I Am one. The Higher Beings are well aware that these two forces deliberately abuse power to intentionally harm the planet and harm human beings through deception, and thus, continually fragment the World Soul. This has been aggressive agenda since the Luciferian Rebellion that transpired during the Atlantean Cataclysm. 

Their spiritual knowledge was desecrated and then replicated into falsity to be fed to feral power-hungry humans that were easily used to rapidly spread the forces of Satanism on the Earth. The massive holocaust of Essenes has been repeated in historical events from Lemuria and Atlantis and again repeated in the Middle Ages to the Templars on the fateful day of Friday the 13th in 1307. Earth the Guardians hold the knowledge to the embodied Christos on earth, we worship and protected this DIVINE wisdom with great reverence. 

As we were heavily persecuted; misrepresented, tortured and targeted for extermination by those whose power source is made from the false gods, the false light and material elemental forces. We have just gone through an important timeline in the massive spreading of satanic forces to fill the earth grid with the mass usage of satanic cult rituals performed at the time by the supposedly righteous, religious clergy men. Satanic Ritual Abuse SRA and blood covenant to bind souls were made of which tortured thousands of Templars/Essenes to renounce their heart consecration to Christos by being forced to call her the Baphomet. 

Baphomet is the creation of Baal, a satanic force god figure which promoted child sacrifice to the Moloch battery tanks which feed these same forces. The era of the great pretender of the masqueraded Christ began, Imposter Spirit with great fervor to hide Christos Templar knowledge, with the desecration of Essene teachings, therefore Christos teachings. Just the stories and of Jesus and our creator you were taught were these desecrations, not the fact or belief that they exist and are real. Your Infinite Creator and Jeshewua Melchizedek are very, very real. 

The stories and definitions have been replicated into twisted grotesque mutations of which promoted guilt, shame, misogyny, racial hatred, genocide and Sexual Misery on the collective human consciousness. The man-made Patriarchal religions. As these elemental thought forms took shape into the world of forces, such as in religious persecution, these forces became more powerful and possessed many weak-minded humans that were used by the predators to continually feed itself. 

The purpose of why Christos Templars endured crucifixion and persecution was to ensure the future Aeonic Pair of Christos and Sophianic consciousness would be able to reunite again and complete the alchemy required through HieroGamic union during the Ascension Cycle. 

The sacred commission of Guardians to the Universal Templar Complex was held by the original Angelic Human race and thus the Grail quest for Christos Knights is the restoration of this Universal Templar Complex and the corresponding blueprint or DNA of all life forms. This would ultimately include and remedy planetary glitches, such as Earth's incongruous tilt, Earth's astrology-based wobble, Earth's non-harmonic periodicity, etc. and cosmic flaws in general. 

I hope this clears up some many misconceptions with regard to The Christ Christos Salvation Mission, The Templars, & Holy Grail. 

Friday, October 26, 2012

History of Fried Chicken with a Step by Step guide & Easy Recipe...

Down south, fried chicken is a religion, and people swear by their own recipes and family traditions. I am no authority in Southern hospitality, but will help you look deeper into the world of the amazing comfort food… Southern Fried Chicken! 

History
The Scots, and later Scottish immigrants to the southern United States, had a tradition of deep frying chicken in fat as far back as the middle ages, unlike their English counterparts who baked or boiled chicken. When it was introduced to the American South, fried chicken became a common staple. Later, Africans brought over on the slave trade, became cooks in many southern households and incorporated seasonings and spices that were absent in traditional Scottish cuisine, enriching the flavor. Since fried chicken traveled well in hot weather before refrigeration was commonplace, it gained further favor. In the south, Fried chicken continues to be among this region's top choices for "Sunday dinner." Holidays such as Independence Day and other gatherings often feature this dish as well.

In Asia, they have their own version of this dish, called Crispy fried chicken, a standard dish in the Cantonese cuisine of southern China and Hong Kong. The chicken is fried in such a way that the skin is extremely crunchy, but the white meat is relatively soft. The dish often served with two side dishes, a pepper salt and prawn crackers The pepper salt, colored dark white to gray, is dry-fried separately in a wok. Traditionally, it is to be eaten at night. It is also one of the traditional chicken dishes used in Chinese weddings and other Asian weddings.

Korean fried chicken or seasoned chicken is traditionally eaten as fast food, at bars, or as an after meal snack in Korea. It is not often consumed as a meal. It is prepared in a way that removes the fat from the skin, resulting in a crust described by Julia Moskin of The New York Times as a "thin, crackly and almost transparent". The chickens are usually seasoned with spices after being fried. In South Korea, chickens are relatively small, so Korean fried chicken restaurants fry whole chickens before hacking it into bits. In the United States, chickens tend to be larger and Korean restaurants find it more difficult to deal with large breasts and thighs. As a result, many Korean fried chicken restaurants in the United States usually serve wings and small drumsticks. Pickled radishes, beer, and soju are often served with Korean fried chicken.

So lets get to the how to's. Making fried chicken is a LOT of work (at least according to today’s 30 minute meal prep orientation). The preparation of the chicken, the breading of the chicken, the temperature regulation, the actual cooking, the cleanup of the cooker, the kitchen and you, but the work is worth it in the delight of biting into a fresh, warm, crunchy,  piece of perfectly golden, home-fried chicken. It's a food of love thing.

There are three main techniques for frying chickens: pan frying, deep frying and broasting;

Pan frying (or shallow frying) requires a frying pan of sturdy construction (cast iron works best) and a source of fat that does not fully immerse the chicken. Generally the fat is heated to a temperature hot enough to seal (without browning, at this point) the outside of the chicken pieces. Once the pieces have been added to the hot fat and sealed, the temperature is reduced. There is debate as to how often to turn the chicken pieces, with one camp arguing for often turning and even browning, and the other camp pushing for letting the pieces render skin side down and only turning when absolutely necessary. Once the chicken pieces are close to being done the temperature is raised and the pieces are browned to the desired color (some cooks add small amounts of butter at this point to enhance browning). The moisture from the chicken that sticks and browns on the bottom of the pan become the fonds required to make gravy. Chicken Maryland is made when the pan of chicken pieces, and fat, is placed in the oven to cook for a majority of the overall cooking time, basically "fried in the oven." 

Deep frying requires a deep fryer or other device in which the chicken pieces can be completely submerged in hot fat. The pieces are floured or battered using a batter of flour and liquid (and seasonings) mixed together. The batter can/may contain ingredients like eggs, milk, and leavening. The fat is heated in the deep fryer to the desired temperature. The pieces are added to the fat and a constant temperature is maintained throughout the cooking process.

Broaster
Broasting uses a pressure cooker to accelerate the process. The moisture inside the chicken becomes steam and increases the pressure in the cooker, lowering the cooking temperature needed. The steam also cooks the chicken through, but still allows the pieces to be moist and tender while maintaining a crisp coating. Fat is heated in a pressure cooker. Chicken pieces are then floured or battered and then placed in the hot fat. The lid is placed on the pressure cooker, and the chicken pieces are thus fried under pressure

Selecting the best chicken
The best size chicken to fry is a 4-pound fryer. Never fry any chicken larger than 5 pounds as it will take the pieces too long to cook. Chickens smaller than 3 pounds are too small for good fried chicken.Traditional fried chicken HAS SKIN. Skinless fried chicken is a weird invention of those who think that it makes for a lower-fat chicken (and what are those people doing eating Fried Chicken in the first place?) The skin is necessary to provide the support for the breading, and to add that element of 'crisp' that is the goal of the great chicken fryer. I also think that the skin actually helps keep the chicken meat lower in fat as it serves to shield the meat from the fat.

Follow these steps below to help you along the way:

Marinating: Some say that marinating or soaking the chicken in a brine or buttermilk for 30 mins to a few hours can increase tenderness and develop great flavor profiles.

Coating: Apply different coatings and coating techniques. Try dipping the chicken in milk, then flour, then milk, and then the flour again. Some cast-iron cooks dip it in a milk-egg mixture and then dredge it in flour. Some don't use flour at all and cover it with cracker crumbs, potato flakes, or cornmeal.

Air Drying: After you coat your chicken, let it air-dry. Air-drying your chicken for 20 minutes to a half hour after it has been coated lets the coating firm up and produces a crispier crust.

Seasoning: Use plain old salt and pepper or create special seasoning mixes. You may want to season the flour that you dredge the chicken through; you can also season the chicken itself. Some people swear that paprika enhances the flavor; others claim it's just there for color.

Cooking: The real secret to the ultimate in comfort food, Southern Fried Chicken, isn't in the recipe; it's in the cooking. Properly pan-fried chicken is tender and moist (not greasy) on the inside and golden brown and crispy on the outside. Keep your oil very hot. To make sure that your chicken doesn't get greasy, you want the oil hot enough (375 degrees Fahrenheit) that the water in the chicken stays above the boiling point during frying. The force of the steam leaving the chicken keeps the oil from being absorbed. The hot oil also makes the outside wonderfully crispy.

Some tips for keeping the oil at the temperature you want are as follows:
  • Use peanut oil, which has a hotter smoking point than vegetable oils or shortenings.
  • Allow the chicken to come almost to room temperature before you cook it so that when you put it into the hot oil, it doesn't reduce the oil temperature as much as really cold chicken would.
  • Don't overcrowd the chicken in the pan. Putting too many pieces in the pan causes the temperature to drop and takes it longer to heat up again. It can also cause the chicken to steam as opposed to fry.
  • Use a deep-sided cast-iron skillet or Dutch oven and an iron cover. Cast iron is the cook's best friend when pan-frying. It absorbs heat evenly, eliminating hot spots and its ability to retain heat keeps the temperature of the oil as even as possible.
  • Brown the chicken quickly to seal in the juices. After the initial browning, reduce the heat to allow the chicken to cook through without drying. Then return the heat to medium-high to re-crisp it before you remove it from the pan.
  • Use tongs to turn and move the chicken. Tongs won't pierce the chicken and let the juice escape.
  • Drain fried chicken on a paper towel and then place it on a metal wire cooling rack in a warm oven. This simple step keeps your cooked chicken crisp and warm. After all, what good is a crispier crust if it just gets soggy and cold while sitting in a puddle of oil?
  • Serving: Make sure its crisp, hot, and you have a napkin handy! It's common to serve fried chicken with a creamy gravy, or a kicked up hot sauce. 

Simple Southern Fried Chicken
Make 8 Pieces of Buttermilk Fried Chicken

Ingredients

For the marinade:
1 tsp salt
1 tsp black pepper
1 tsp paprika
1/2 tsp cayenne
1/2 tsp white pepper
1 tsp ground dried herbs, or poultry seasoning
2 cups buttermilk
3 1/2 pound chicken, cut in 8 pieces

For the seasoned flour:
2 cups flour
1 tsp salt
1 tsp paprika
1/4 tsp cayenne
1/2 tsp white pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1-2 qt. Vegetable or Peanut oil (enough to fill a large cast iron pan 1/2 way)

Method
Add the marinade ingredients to a bowl and whisk together. Add the chicken parts and toss to coat well. Cover with plastic wrap, making sure the chicken is submerged. Refrigerate for 6 hours or more.

Mix together the seasoned flour ingredients in a large baking dish. Drain the chicken pieces and toss into the flour. Toss the chicken and coat completely with the flour mixture. Shake off and place on a rack and let dry for at least 1/2 hour before frying.

Fill a cast iron skillet halfway up with oil and heat to about 375 degrees F. Carefully add the chicken, leaving at least 2 inches between pieces and fry for 20-25 minutes, or until golden brown, reaching and internal temperature of 180 degrees F. Allow to drain on a wire rack for 5-10 minutes before serving.

Serve with smashed potatoes, brown gravy and some corn on the cob. And remember, be sure that the love and effort you put into the preparation carries through to the plate and whatever your cooking pleasure, be it baked or fried, I hope these simple steps help you wow your friends and family...

Bon Appetit

Lou
Sources:  Daniel Greene/Flickr, cooks.tuckawaytv.com, wkipedia.org, norecipes.com,
whatsfordinner.net

Wednesday, October 17, 2012

A Taste of Autumn: Butternut Squash & Apple Cider Bisque & Short Rib Bourguignonne

Autumn, or Fall, is one of my favorite times of year. Great produce and bounty, unique and special to this harvest season abound and comfort is the goal of many chefs and recipes. One of my favorite foods from the fall harvest is Butternut Squash. It's versatile and can really lend itself to many applications and recipes. This bisque is rich, robust, hearty and will warm your insides. Autumn is also a great time for heart dishes  stews and stocks. Following the bisque recipe. is another great recipe for Short Ribs using the braising technique.

Butternut Squash & Apple Cider Bisque
Servings: 16, Yield: 1gallon

Ingredients
1yellow onion, peeled and quartered
1 oz. garlic cloves, whole
3 pounds butternut squash, peeled and chopped
1 oz.brown sugar
12 fluid ounces Vermont apple cider
38 fluid ounces vegetable stock
10 fluid ounces heavy cream
1.5 tsp cinnamon
1 pinch nutmeg
2 oz. butter, melted
1 fluid ounce cider vinegar

Method
Saute onion and garlic in melted butter until onions are soft. Add butternut squash, brown sugar, apple cider, vegetable stock, cider vinegar and spices. Bring to a boil and cook until squash is tender. Puree with blender while adding heavy cream. Season to taste with salt and pepper.


Short Ribs Bourguignonne
Ingredients
**Preheat oven to 350 to 375 degrees F.

Rub:
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
3 to 4 pounds beef short ribs, cut into thirds
3 to 4 tablespoons unsalted butter
1/2 cup bacon strips, diced
2 large white onions, sliced
4 shallots, quartered
1 pound mushrooms
1 cup celery, diced
1/2 cup carrots, diced
2 cups red wine or half bottle
4 cups beef stock or to cover

Method
Combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture.

In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden. Add the ribs, shaking off any excess flour. Sear the meat until brown, moving the ribs around covering them with the butter. In the same pot, saute the bacon for 2 to 3 minutes then add the onions, shallots, mushrooms, celery and carrots and saute until golden. Deglaze the pan with the red wine, adding a little at a time.

Let reduce over high heat for 1 minute. Add the rest of the wine and beef stock, and bring to a simmer. Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours. Taste and adjust seasoning.

Bon Appetit

Lou 

Wednesday, September 26, 2012

The Perfect Holiday Drink...Mulled Wine.

The first time I ever heard the term mulled wine, Clarence, the angel in Capra's "It's a Wonderful Life" ordered it while sitting in a bar with George Baily. I was about 7 or 8 years old. Mulled wine, hmmmm it's fall, winters coming, let's take a look see.

In medieval times, sanitation was poor and many believed it was far healthier to drink mulled wine than risk drinking water. There is some truth to the health benefits, as drinking wine in moderation has been linked to reducing the risk of suffering from heart disease, diabetes and dementia. Lemon and orange both contain vitamin C which acts as an antioxidant.

Mulled simply means heated and spiced. So you can have mulled wine, mulled cider, mulled mead, etc. No one knows the true history of mulled wine, but there was medieval mention of Ypocras or Hipocris named after the physician Hippocrates. These drinks were thought to be healthy and served as tonics in the Roman Empire. Fast forward to around 1500 and British cookbooks speak of mulling Clarrey. This was Bordeaux wine infused with honey, cinnamon and cardamom. Those Victorian English enjoyed their mulled wine, and even served a version of it, called Negus, at children’s birthday parties. If you boil the wine when making it, you can burn off the alcohol and I’m sure that’s what the Victorian parents did before serving it.

Most likely, the drink got its origins from wine sellers who found themselves with some spoiled product. These innovative manufacturers heated their sour merchandise, flavored it with honey and spices and a new drink was born.

No matter what European country you find yourself in around the holidays; you are bound to come across a local version of their mulled wine. The Swedes serve glögg, while the Germans enjoy gluhwein. The French sip vin chaud and the Poles polish off grzane wino. The Hungarians brew up forralt bor and the Italians hand round vin brule. While the basis of mulled wine is nearly the same for everyone, regional differences give each one a special taste. The Swedes add raisins and almonds to theirs, as well as more sugar and usually a bit of extra alcohol like vodka or cognac than most. In Germany, you’ll find a lighter, less sweet version. Gluhwein has less sugar than glögg and more spices like nutmeg, clove and cinnamon.

Glögg
The Swedish word for mulled wine, Glögg, comes from the verb ‘to heat up.’ The term glödgat vin, literally meaning ‘heated wine,’ first appeared in Sweden in 1609. By that time, many European countries had stopped drinking spiced wine, but the tradition has survived in some places, including Sweden. In the 1890s mulled wine became a Swedish Christmas Tradition and spread more and more widely.

Glögg is the Nordic form of mulled wine, similar to Glühwein in German-speaking countries. Glühwein is usually prepared from red wine, heated and spiced with cinnamon sticks, vanilla pods, cloves, citrus and sugar. Almonds and raisins are often added to the Scandinavian version, though not to the German. Fruit wines such as blueberry wine and cherry wine are sometimes used instead of grape wine in Germany. The oldest Glühwein tankard is documented in the high noble German and first Riesling grower of the world, Count John IV, of Katzenelnbogen around 1420. This gold-plated lockable silver tankard imitating the traditional wine woven wooden can is called Welcome. In Romania it is called vin fiert ("boiled wine"), and can be made using either red or white wine, sometimes adding peppercorn. In Moldova the izvar is made from red wine with black pepper and honey. In Italy, mulled wine is typical in the northern part of the country and is called vin brulè.

Glögg is a traditional drink of the Swedish & Finnish Advent season - Advent being the six weeks leading up to the Birth of Christ on the 25th of December. Glögg is traditionally made with red wine, and each small glass has a few almonds and raisins in it as well as the drink. December in this region is a dark, wintry time, and this hot drink helps keep the spirits cheered.

Glögg's origins are with mulled wine - wine heated with spices. Mulled wine was known to medieval Europeans and celebrated from at least 400AD. In the 1800s, a special mulled wine was popular in Europe known as "Glühwein," which began to incorporate the special Glögg ingredients - raisins and almonds. Glögg also tends to have more sugar as well as a heavier alcohol content. Given the frigid winters seen in Scandanavia, this can be quite necessary! Gingersnaps, Gingerbread, and cinnamon rolls are pairings associated with glogg.

Flaming Glögg
1 bottle red wine
1 bottle aquavit (like a flavored vodka)
10 whole cardamoms
5 whole cloves
2 sticks of cinnamon
4 figs
1 cup raisins
1 cup blanched almonds
1 orange skin, dried
1/2 lb sugar cubes

Put wine, aquavit, cardamom, cloves, cinnamon, figs, raisins, almonds and orange into a pot. Simmer until almost boiling. Remove from heat. Put sugar in sieve, dip into liquid. Light with match and burn until gone. Cover to put out flame. Serve liquid warm, putting a few raisins and almonds into each glass.

Recipes
The spices usually used for mulled wine are cloves, grated nutmeg and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose and the latter requires a very large proportion of sugar.

It's a Wonderful Life Mulled Wine

2 bottles red wine
1/2 cup water
1/2 cup sugar
4 sticks cinnamon
5 whole cloves
1 orange
1 lemon

Zest the fruit, avoiding the white pith. Put this, the sugar, cinnamon and cloves into the water. Bring this to a slow boil for 5 minutes. Remove from heat. Now add the wine. Add in the actual orange and lemon fruit part, sliced up. Warm this on low heat for 40 minutes (do NOT boil). Strain out the wine and serve!

1600s England
In medieval times, mulled wines were called Ypocras or Hipocris, named after the physician Hippocrates. This recipe is from The Accomplisht Cook, written in 1660 by Robert May. The recipe is for Ipocras with Red Wine.

1 gallon wine
3oz cinnamon
2oz ginger, sliced
1/4oz cloves
1oz mace
20 peppercorns
1oz nutmeg
3lb sugar
2qt cream

"Take a gallon of wine, three ounces of cinnamon, two ounces of slic't ginger, a quarter of an ounce of cloves, an ounce of mace, twenty corns of pepper, an ounce of nutmegs, three pound of sugar, and two quarts of cream."

In essence, mix all ingredients and heat slowly in a large pot. Serve warm. You can also let it 'settle' for a few days and serve it cool, depending on which way tastes better to you!

Brown Sugar Mulled Wine
2 bottles dry Cabernet Sauvignon
Peel of 1 orange
1 cinnamon stick, broken in half
8 whole cloves
1 whole nutmeg
1/4 cup packed brown sugar
Orange slices

Pour wine in slow cooker. Wrap orange peel, cinnamon stick halves, cloves, and nutmeg in cheesecloth. Add to slow cooker. Cover and cook on HIGH 2 to 2.5 hours. Discard spice bag; ladle into glasses. Garnish with orange slices.

Clove and Nutmeg Mulled Wine
3 bottles of Cabernet Sauvignon
1 cup orange juice
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp powdered clove
2 Tbsp whole cloves
1 Tbsp honey
2 Tbsp brown sugar

Combine ingredients in a large saucepan over very low heat. Warm carefully, stirring frequently. Serve warm.

Bon Appetit!

Lou

Saturday, September 01, 2012

The Bounty of Autumn...

Growing up in the northeast, fall always had a special feeling to it. The cooling of the nights, the touch of color in the leaves and the anticipation of the coming holiday season always gave the air clarity, as if shaking off the haze of summer. For me, one thing that always stood out were my trips in mid October to Van Ripers, or Tice's Farms in northern New Jersey. Insert any name from any state and I'm sure you can fill in the name of the farm stand where you went as a child.

The smell of freshly made donuts, watching through the window while cider is being fresh pressed, and people starting to get that wistful look in their eyes as they start to glimpse the hint of Thanksgiving and Christmas just over the horizon. We would return home with arms full of fresh produce, apples, cider, fresh donuts, placing our pumpkins on the front stoop to await their fateful appointment with the carving knife that would soon transform them into the Jack-o-Lanterns for Halloween night.

Autumn has long been associated with the transition from warm to cold weather, the primary harvest has dominated its themes and popular images throughout the world. In western cultures, personifications of autumn are usuallypretty, well-fed females adorned with fruits, vegetables, grains and wheat that ripen at this time. Most ancient cultures featured autumnal celebrations of the harvest, often the most important on their calendars. Still extant echoes of these celebrations are found in the mid-autumn Thanksgiving holiday of the United States, and the Jewish Sukkot holiday, with its roots as a full moon harvest festival of "tabernacles", (huts wherein the harvest was processed and which later gained religious significance).

There are also the many North American Indian festivals tied to harvest of autumnally ripe foods gathered in the wild, the Chinese Mid-Autumn or Moon festival as well as many others. The predominant mood of these celebrations is a gladness for the fruits of the earth mixed with a certain melancholy linked to the imminent arrival of harsh weather. 

Autumn Produce

Squash
The term "summer" and "winter" for squash are only based on current usage, not on actuality. "Summer" types are on the market all winter; and "winter" types are on the markets in the late summer and fall, as well as winter.

Acorn  This winter squash is shaped like an acorn. Great for baking. A small acorn squash weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh. In addition to the dark green acorn, there are now golden and multi-colored varieties.

 
Ambercup  A relative of the buttercup squash that resembles a small pumpkin. Bright orange flesh has a dry sweet taste. This can be stored for quite a long time.




Butternut  Beige colored and shaped like a vase, this is a more watery squash and tastes somewhat similar to sweet potatoes. It has a bulbous end and pale, creamy skin, with a choice, fine-textured, deep-orange flesh with a sweet, nutty flavor. It weighs from 2 to 5 pounds. The more orange the color, the riper, drier and sweeter the squash.

Spaghetti  A small, watermelon-shaped variety, ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, nut-like flavor. When cooked, the flesh separates in strands that resemble spaghetti. The most yellow squash will be the ripest and best to eat. Those that are nearly white are not very ripe. Spaghetti squash also freezes well.

Chestnuts
In Europe, Asia and Africa, chestnuts are often used as an everyday potato substitute. Although they are wonderful straight from the oven or fireplace, you can make use of the winter chestnut crop in many ways, both sweet and savory. Before trying one of the many chestnut recipes, learn about chestnut history and how to store them.

Probably one of the first foods eaten by man, the chestnut dates back to prehistoric times. The majority of the chestnut trees currently found in America are of native European stock, but Native Americans feasted on America's own variety, Castanea dentata, long before European immigrants introduced their stock to America. Today, most of the chestnut food crop is imported from Japan, China, Spain, and Italy. Legend has it that the Greek army survived on their stores of chestnuts during their retreat from Asia Minor in 401-399 B.C. Chestnuts contain twice as much starch as potatoes. It is no wonder they are still an important food crop in China, Japan, and southern Europe where they are often ground into a meal for bread-making, thus giving rise to the nickname of "bread tree."

Pumpkins
As one of the most popular crops in the United States, 1.5 billion pounds of pumpkins are produced each year. The top pumpkin producing states in the U.S. include Illinois, Ohio, Pennsylvania, and California. Pumpkins are a warm weather crop that are usually planted in early July.

When ripe, the pumpkin can be boiled, baked, steamed, or roasted. Often, it is made into various kinds of pie which is a traditional staple of the Canadian and American Thanksgiving holiday. Pumpkins that are still small and green may be eaten in the same way as the vegetable marrow/zucchini. Pumpkins can also be eaten mashed or incorporated into soup. In the Middle East, pumpkin is used for sweet dishes; a well-known sweet delicacy is called halawa yaqtin. In South Asian countries like India, pumpkin is cooked with butter, sugar, and spices; this dish is called kadu ka halwa. In Guangxi province, China, the leaves of the pumpkin plant are consumed as a cooked vegetable or in soups. In Australia, pumpkin is often roasted in conjunction with other vegetables. In Japan, small pumpkins are served in savory dishes, including tempura. In Thailand, small pumpkins are steamed with custard inside and served as a dessert. In Italy it can be used, with cheeses, as a savory stuffing for ravioli. And also, pumpkin can be used to flavor both alcoholic and nonalcoholic beverages.

An International Look at Autumn Cuisine

 
China
Mooncakes are the highlight of China's annual Mid-Autumn Moon Festival.

 


Mediterranean
Autumn is the beautiful time on the Mediterranean, olives and grapes are ripening, it's cooler and wonderful to just stay in the moment and eat some old-fashioned food.





Italy
Savor the best of the Piedmont at Alba's famous Truffle Festival. Plus, wonderful classic Piedmontese cuisine, rich and pairing perfectly with the region's famous sultry red wines.



Japan
There is lots of delicious food to eat in Japan when autumn comes, and that is the meaning behind the expression, shokuyoku no aki ("autumn, the season of hearty appetites"). A fish called samma (Pacific saury) is in prime condition during the fall, making it a delicious treat. The characters for samma are written "autumn-blade-fish, "implying that this fish is most delicious in autumn. Matsutake mushrooms is the tastiest and most sought-after autumn food in Japan.

Check back through the next two months as I will be bringing you
features and recipes for fall classics and treats.

 As always, Bon Appetit, 

Lou

Monday, August 20, 2012

Farmer Lee Jones of the Chef's Garden: International man of Mystery, Intrigue, Bow-ties & Squash Blossoms...

Farmer Lee Jones
This story, for me, has been a long time coming. Six years to be exact. It was roughly 2006 when I was first made aware of the special little place out in Ohio producing these special ingredients. A chef's Garden of Eden, if you will. For one reason or another I just could not get out to see this place for myself. I had spoken to Farmer Lee, his team, yet the trip had never materialized until this year. This past July, I was able to finally accept their gracious offer of hospitality and visit during their Veggie U Food & Wine Celebration, as they celebrated its 10th Anniversary. Sometimes things happen for a reason, as Lee will agree, sometimes relationships and opportunities come when they are supposed to. I have learned that sometimes, when things fall into place naturally it's because they were always meant to; not as we would have them happen, but in their own season, picked fresh at their own most opportune time. Sound like a garden metaphor? Well it is...and that, my friends, was my experience this year at  The Chef’s Garden in Ohio. 

From the moment I stepped on the property, I felt different. The welcome I received was genuine and by the end of my weekend I had come to believe, somehow, that these folks had known me and I them, all of our lives. They treated me like family. While I was busy thinking very highly of myself, feeling special indeed, I witnessed them offer this same level of hospitality and pureness of human interaction to everyone, famous or not, chef or student, writer or blogger, or guest. This is just who these folks are and I realized how lucky we all were, in this place at this particular moment, to be invited and sharing this with Lee and his Chef's Garden family.

The specialness of this place goes beyond tilling the ground and working it with love to produce some of the most incredible produce you can imagine. This place seems to also till the souls of those that come in contact with it. It nourishes you, fertilizes your mind and spirit, inspiring you always be at your freshest, most flavorful peak. That is the real secret of this place. Lee explained this to me as we talked in the study, surrounded by his history, sitting in high back chairs high above the kitchens below, chefs bustling about readying their entrees for the competition. "The land is special," he began, "due to the glaciers. This had been a lake bed and it's nutrient rich. That's what makes this place special." In Huron, Ohio, the lake winds bring sweet, moist air; the soil, which was formerly lake bottom, is sandy and fertile. This combination offers the perfect micro-climate for "growing vegetables slowly and gently in full accord with nature."

I completely agree that the produce is special and even the land. I disagree, however, with what makes it so. Lake bed aside, someone had to love this land enough to fight for it and lovingly work it to help it produce its bounty. I have come to believe it is the people here at Chef's Garden who make this particular land special. With love, caring and devotion to each other first, with the land in common. And, they do it with people too. I think if you picked up this team and moved them anywhere, they would have the same result. It was my pleasure to sit and discuss with Lee, on this occasion of the celebration's 10 year anniversary, how it, this farm and this unique family came to be what it is today. He brought me back in time.

The Jones Boys: Bob Sr., Lee & Bob Jr.
"When this story began. some 40 years ago, not far from the shores of Lake Erie, my dad was working with our old John Deere tractor, designing modifications that would increase the efficiency of field production on the farm. Every week, Dad, Bobby and I harvested and packed produce, then took it to the Cleveland farmers' markets. We also had a daily stand in the front yard of the house." In 1980, a hailstorm devastated the family farm leaving them but 6 acres and the life Lee and his family family had worked incredibly hard for their whole lives, his mother's car, their acres of well-toiled land and their cozy family home, was gone in a day.

"My parents were nondrinkers, nonsmokers, and didn't miss a day of church in 25 years," Farmer explains proudly, "When they made money, they reinvested back in the farm. When interest rates hit 23 percent and the storm devastated our crops, we started over from almost nothing. I saw my dad very broken spirited," Lee remembers, "I left college, worked 10 years with no paycheck and helped put my brother and sister through college. I can't imagine doing anything else. Working with my dad is amazing."

Bob Jones, Sr.
In the farming business for more than 50 years, Bob Jones, Sr. has led The Chef's Garden to innovate how vegetables are grown, harvested, packaged and delivered to the kitchen door of top chefs around the world. It was Mr. Bob, as he's fondly referred to on the farm, who recognized the value in meeting the needs of chefs who were driving a return to sustainable agriculture, a reconnection with food producers and a focus on quality and flavor. Lee explains further, "Well the real story on how we came to be a chef's garden is a bit different than most think. All our literature says it was a family decision," winking he added, "but let me tell ya how it really happened. When that hail storm hit, we lost everything except for 6 acres. Out of 600. We were devastated," he recalled. "I had a met a French chef who had asked me about growing some vegetables, particularly, squash blossoms. The chef was looking for the same quality product available in France, so we took care of this chef and others as well. At this time we had a big decision to make, being down in acreage. Do we stick with the farmers markets or do we specialize in chefs and their needs? My dad put it to a vote. 5 hands around the table, including mine, all voted for the farmers markets. My dad looked around the table, slammed his hand on the table and shouted. "Then it's final...we're doing chefs!" That is the real story of how the 'family' decided to cater to chefs," he laughed.

To many chefs, Farmer Lee embodies The Chef's Garden. Perpetually clad in his trademark overalls and a red bow-tie, it is not uncommon to see Farmer Jones at the culinary industry's top shows and events. We spoke about his choice of attire just hours before the festival. "I've been everywhere in my overalls, Iron chef to The James Beard Awards, where everyone was in a tux and I had on my overalls," he paused, "a new pair of course but, they were still overalls." Lee has been featured in numerous national publications, including Bon Appétit, Cooking Light, Gourmet, Food & Wine, Newsweek, The New York Times, The Wall Street Journal, Inc. Magazine and The Washington Post. The farm has been featured on The Martha Stewart Show, Food Network's Roker on the Road, CNN Business Unusual, and ABC World News. He was also the first farmer ever
Lee, Michelle Obama, Robert Irvine
to judge the popular Food Network TV program Iron Chef America. "It has become a trademark," he says with a gleam in his eye, "and I'm very protective of the image and how it affects the farm. I love it though and am happy to be the face of The Chef's Garden."

The Famous Red Bow-Ties
On this topic I could not help but to inquire about a rumor I had heard throughout our years knowing each other. I asked Lee if it were true that in his closet, he had nothing but white shirts, overalls and that he had all his ties lined up. He laughed and replied, "Yes that is actually true," and immediately invited me up to the house, a large spacious log cabin that serves as his and Mary's home and is located in the the back corner of the property that houses
It's True! Just overalls & white shirts.
the Culinary Vegetable Institute. Indeed, as you can see from these exclusive pictures, seen here first, Lee indeed has a closet full of overalls, white shirt and clearly his ties are all neatly lined up.

It is here, basically in Farmer Lee's front yard that the tents and trappings of the festival take place. It seems fitting, almost like it's just a big ol' barbecue with a few hundred of your closest friends and some world famous chefs and culinary personalities thrown in. This year's headliners were Restaurant Impossible's, Robert Irvine, Top Chef Just Desserts', Johnny Iuzzini, BBC America's Clair Robinson, Madison Cowen from No Kitchen Required and Amanda Freitag from Chopped to lend it some sizzle.

Johnny Iuzzini, me, Lee, Clair Robinson
From celebrities to chefs, to volunteers, to sous chefs and students, whomever you are, here, the hospitality of this team of people is palpable. I was fortunate on this their 10th Anniversary to be invited into their home and really get a behind the scenes look at the back bone that supports this farm: The Jones Family. On that topic, I must digress and tell a story which summed up my day with this family and team.

We have all heard the phrases, 'out of the mouths of babes' and 'everything has its start at the head and trickles down." Well, as I prepared for the day, Lee offered his home as my base of operations covering the festival, and as it was a hot day, with my physical limitations, a place to rest and take a break from the festivities. As I got myself situated, behind the island in the kitchen was a cherub faced little girl, about 8 yrs old, with red curly hair, wearing a chef's coat that said "Chef's Garden.' She introduced herself as Mary Grace, Lee's granddaughter. I introduced myself as well and she asked if I would care for something to drink. I replied, "That would be nice, yes please." She then turned her back to me, took something out of her pocket and stood hunched for a few seconds. Then she whirled around and handed me a hand written list, on a small message sized paper on which she had written five or six items to choose from, such as Water, Juice, Coke, etc. I placed my order, which she wrote down on a separate piece of paper and then she proceeded to get my drink and serve it to me, asking, "Would you like anything else?" I said no, thanked her and handed her a dollar, eliciting a big grin, and polite thank you. I later heard that she was telling everyone who would listen about the experience. I guess it was a special to her as it was to me. This, my friends, embodies the spirit of every person I met over the course of this celebration. Warm, engaging, real and well, downright hospitable.

The Chef' Garden

Chef's Garden Herbs
As the direct connection to the chef, Lee leads the passionate team members at The Chef's Garden to continually excel beyond their own high standards in quality and service, in order to deliver the finest quality vegetables direct from Earth to Table® to the world's greatest culinarians. The Chef's Garden grows and innovates as a partnership between chefs and farmers. They grow what chefs want, often what is otherwise impossible to find. And they host hundreds of chefs at their farm each year, where those chefs‚ "can do R & D or get R & R," Jones explained, " at the Culinary Vegetable Institute, a retreat with culinary library, private kitchen, and Jacuzzi." He continued, "This is a really special place. I have seen and been part of many special moments here at CVI. My dad envisioned it as a place where chefs and culinarians could come and reconnect with the land, the
Clair Robinson, Johnny Iuzzini, Madison Cowen
ingredients, with their passion for cooking and food again. So we built these kitchens and a chefs suite along with a suite downstairs for the chef's sous chefs and team and it's become almost like a retreat house for chefs. One experience I remember in particular," he smiled before continuing,"because it was so special to my Dad, was when we first opened. We were seeking help getting the word out, Charlie Trotter, who is a dear friend and has supported us from the beginning by telling other chefs about us, arranged a dinner with all of us here and Ferran Adria. My dad was just thrilled. We have had a lot of well known chefs come through here. For instance Grant Achatz came and spent quite a few days here, working on new menus and dishes with his team."

The Culinary Vegetable Institute
Sitting on approximately 100 acres, the Institute includes a 1,500 square foot state-of-the-art two story Kitchen designed by Mark Stech-Novak with full audio-visual capabilities for demonstrations; a 1426 square foot Dining Room with 22 foot ceilings (capable of seating 90); an Executive Chef Suite with luxury amenities; accommodations for visiting chefs’ teams; a Culinary Library; Root Cellar, Wine Cellar and it also includes an experimental vegetable, forest and herb gardens.

Chefs’ Haven:
Visiting chefs can utilize the CVI’s facilities and gardens for educational, team building and retreat purposes. With the farm nearby, chefs can experience The Chef’s Garden planting and harvesting methods, pick vegetables themselves and return to the CVI for relaxation or to experiment in the kitchen. Today, the CVI continues its commitment to its chefs, but they have also opened their doors to the community by sharing their facility with corporations, organizations and people who seek a unique venue for the finest in agri-culinary experiences. For more information, visit CVI's website here.

Veggie U
The sharp increase in childhood obesity and diabetes in our nation is nothing short of alarming. It's clear the majority of children today have little or no connection to the food they eat, where it comes from and how it impacts their health. This reality prompted Bob Jones and his wife Barb – along with chefs, nutritionists, doctors, educators and volunteers -- to create and launch the Veggie U program. Since 2003, Veggie U has been committed to changing these trends by reaching out to teachers and children across the country. Located in Milan, Ohio, Veggie U is a national not-for-profit organization that offers an Earth to Table™ science curriculum to fourth grade and special needs classrooms. Their goal is to place this exciting hands-on curriculum in all 93,000 fourth grade classrooms nationwide in an effort to decrease childhood disease and increase youth awareness of healthy food options and the importance of sustainable agriculture. Healthy kids also learn better and become more active contributing members to their families and communities.

Veggie U's Earth to Table™ curriculum recognizes that children would greatly benefit from understanding the connection between what they consume and how that food is grown. Educating children in an engaging, experiential way helps them to learn. Veggie U's science-based program offers a hands-on seed-to-planting-to-harvest experience. A complete grow kit is provided along with a comprehensive teacher's manual written to cover state and national 4th grade science standards. The benchmarks for these standards are included at the beginning of each lesson so that teachers can integrate them into existing curriculum.

Robert Irvine cooks with Veggie U kids
In addition to a hands-on, scientific approach to learning about plants and their components, the Veggie U curriculum incorporates extensive journal activities, mathematics, language arts and fine arts, providing an interactive and enjoyable way for students to study these core concepts. The classroom lessons include studies of soil, composting, planting, nutrition and plant anatomy. The students also care for a worm farm, raise a mini "crop", and celebrate the end of the program with a vegetable Feast Day. Veggie U has delivered more than 1800 classroom kits across 26 states. To learn more about Veggie U, visit the Veggie U website.

As we got ready for the start of the day's festivities, heading out of our cozy space high atop the CVI kitchens into the throngs waiting to greet Lee, he turned to me with an after thought, "Ya know," he smiled putting his arm around my shoulders as we walked, "it's a great place. We have a wonderful team that's dedicated and who keep me going. I can't let them and all the kids down. And, based upon the outpouring from chefs and the culinary establishment, we're blessed to have so many folks who understand our vision. The Farm and these Veggie U Celebrations, as well as our little piece of the earth out here has become world reknown. Pretty cool." I would have to agree, Lee, pretty cool indeed. This place and these people have a new fan and new member of the family and I am blessed and glad to be a part of it. I hope you enjoyed a look at this enigmatic man and his Chef's Garden family. It was my pleasure and I look forward to next year's event and bringing you more of the adventures of Farmer Lee Jones...international man of mystery, intrigue, bow-ties...and squash blossoms.


As always, bon appetit,

Lou

Sources;  The Chef’s Garden, Farmer Lee Jones, The Jones Family, ulterior epicure