I hear this question all the time. What is your specialty? I have always been a little dumb struck by the question. Specialty? Eh, I cook, a lot. Well, that answer doesn’t work so well when we are trying to market this puppy.
So I have been thinking about this question a bit. And here is what I came up with…
There are three separate entities to Grits and Honey. First, there is the personal chef side. This part of the business cooks on a more personal basis for clients. I find out what your family may or may not like, how many people we are feeding, do we have health parameters, do your children eat “adult” food, and so forth. This part can be very creative, since we change the meals on a weekly basis. This keeps clients excited about what’s coming for breakfast, lunch and/or dinner. It is so fun to get to know clients on a personal basis and to catch up weekly. Most importantly, I love seeing clients feeling excited to have a healthy dinner made with less stress at the end of the day.
Another part of the business is corporate lunches. We deliver to Sun Trust Robinson and Humphrey in Buckhead every Tuesday and Thursday, some other local offices and real estate caravans in the neighborhood. Clients get so excited to have their Organic Spinach Salad with Sockeye Salmon or Pimento Cheese BLT’s (Bacon, Lettuce, and Tomato). I know what everyone wants because they get the same thing every week after almost two years of feeding them. We are creatures of habit! We help corporations by allowing them to work through lunch and hopefully leave a little earlier to get home and to stay out of Atlanta traffic. Most importantly here, G&H is so much better tasting and better for you than a vending machine at half past starving!
The last segment of G&H is the weekend events that we cater. This would include showers, weddings, birthday parties or graduations. This takes a lot of work and preparation but are always so fun to attend. It is wonderful to be such an integral part of these types of special occasions. These are marked in the memory books. We want the client to feel special on their special day. And, I feel so privileged to be a part of it! These events can be more stressful because we want everything to go perfectly, but that is our specialty. We take the stress out for the client. I have a great group of people who work with me to make the larger parties work smoothly. There is no more satisfaction that comes from having an event end and seeing everyone leave with a smile and full belly.
All three components are really important to make G&H thrive. But the main idea, in each, is one thing. That thing is that I like to help people. I specialize in helping you with your Grandmother’s 90th Birthday Party. I help you with your daughter’s wedding. I help you with making your family a healthy meal because life is can be so crazy busy. I bring your neighbor, who is not well, a week’s worth of soup. I help you eat lunch at your desk so that you can leave at 4 instead of 5 to get to your family a little sooner. We simply want to fill your belly with fresh, delicious food and to see you smile.
This week we made Chicken Cacciatore for our weekly clients. You can freeze the sauce too. Just double the recipe and have dinner ready for another time.
6 Boneless, Skinless Chicken Thighs
1 Red Bell pepper, seeded, cored and diced
1 Lg Onion, diced
1 Fennel bulb sliced
8 oz mushrooms sliced
4 Cloves Garlic Minced
1 Teaspoon Kosher Salt
1 15 oz Can of Whole Tomatoes
1 15 oz Can of Tomato Sauce
2 Cups Chicken Broth
12 Torn Fresh Basil Leaves
1/4 Cup Chopped Fresh Oregano
2 Tablespoons Capers
Sprinkle of Crushed Red Pepper Flakes
Whole Wheat Spaghetti cooked
Pour olive oil in the bottom of a heavy pan or dutch oven that has a lid. Add your bell pepper, onion, fennel, and mushrooms. Sauté the veggies for a few moments before adding in the garlic. Saute for 30 seconds more, then add chicken thighs, red pepper flakes, salt, tomatoes, tomato sauce, capers and chicken broth. Bring to a simmer with the lid on. You may cook this over the stove on medium heat or you may put it in a 300 degree Fahrenheit oven. Both ways will cook for about 1.5-2 hours. The chicken will be cooked through and easily shredded. Pour your Cacciatore over whole wheat pasta and top with freshly grated parmesan cheese.
Here’s to being special! Cheers!