Bearings BBQ + Brew

Bearings Bike Shop BBQ and Brew

Join us to support the Bearings Bike Shop! Experience Monday Night Brewing’s new space + free tastings and FOOD! Hear about Bearings growth, and take a peek at (or a ride on) the new Atlanta BeltLine Westside Trail!


Sunday, October 1, 2017 from 4:00 PM – 7:00 PM

Monday Night Brewing Garage - 929 Lee St SW, Atlanta, GA 30310


 

*A very limited number of tickets will be available on site, so be sure to get yours early!

BEARINGS BIKE SHOP ATLANTA

Bearings Bike Shop is a youth development organization where kids in Atlanta can earn and maintain a bicycle while developing the skills and character essential to success in adulthood. Kids have fun, share community, and work through challenges. As they build bikes, they have the opportunity to earn one of their own and experience the freedom and joy only a bike can provide.

What's Next For Homespun

Photo Credit: Paige Molina

Photo Credit: Paige Molina

Jamie and I have pursued our passion for serving wholesome food and providing exceptional hospitality to metro Atlanta for the past 4 years with Homespun. We have brought intimate dining into hundreds of homes where are guests were able to enjoy a great meal with their loved ones. The mission has always been to create an experience that would bring community back around the table.

Kitchen Six

It is with great anticipation that we transition Homespun to a new home. This fall we will be opening a restaurant in the heart of the North Decatur neighborhood- Oak Grove. Created for the community by the community the restaurant, Kitchen Six, will be a casual, fine dining eatery offering an intentionally limited menu by providing an elevated but approachable selection. Driven by highly seasonal ingredients will allow us to continue creating quality and thoughtful dishes. 

There were some key elements that we wanted in a restaurant, and with this opportunity we have the honor of partnering with individuals passionate about their neighborhood. We will be offering food that is authentic without being pretentious, creating an atmosphere where great conversation and food can be enjoyed alongside neighbors, friends, and families. We see Kitchen Six being a place where we can provide genuine hospitality as if we were inviting you into our own home.

With an intimate sixty seat dining room and bar, Kitchen Six will strive to create an unique experience for Oak Grove locals and the surrounding Atlanta area. Concentrating on dinner service and Sunday brunch, we hope the gathering spot is a favorite to enjoy Homespun's familiar seasonal cuisine. The full bar will be the ideal place to relax over handcrafted cocktails, wines and locals beers.

Homespun will still be operating as the restaurant's catering and private chef service. Continue to use our website to inquire about bookings.


Photo Credit: Kathryn McCrary

Photo Credit: Kathryn McCrary

How can you be involved?

We would greatly appreciate your support by:

No. 1 // FOLLOWING Kitchen Six on InstagramFacebook, and Twitter

No. 2 // SUBSCRIBING to the restaurant newsletter

No. 3 // SHARING the news with local foodie friends

No. 4 // JOINING our team- job opportunities posted here


West Elm Opening at PCM

If you haven't heard, West Elm at Ponce City Market is ready for shoppers! We provided the treats for their grand opening party hosted by Anna of In Honor of Design. You may remember last summer when we partnered with her for a Bing event. The fabulous Haley Sheffield captured the evening (and the beautiful store). West Elm- it was great working with you. Special thanks to our amazing team for serving up the passed desserts.

Wondering what we served up?!

Blueberry Lemon Tart with Candied Orange

Peanut Caramel Crunch Bites

White Chocolate Blondies with Cranberries

Chocolate Cherry Cookies

Don't forget, Homespun is also part of West Elm LOCAL. A selection of our goods are available at the PCM location.... including our Georgia prints, ATL postcards, and more.

The staff at West Elm so beautifully put this store together! I highly recommend stopping by the market, getting a coffee, be inspired by just walking around the store, and (of course) buy a little something-something!

Feast of Saint Patrick

Happy St. Patrick's Day! Though most just think of cornbeef and beer, there are plenty of ways to celebrate this Irish holiday with delicious food. We put together this menu for an editorial with Cottage Hill Magazine. You can see more photos from their journal post yesterday, and today they are sharing our Irish Cream Bread Pudding Recipe along with a video from Hampton Roads Studio (watch below). 

May your troubles be less and your blessings be more and nothing but happiness come through the door.
— An Irish Blessing

Photography by Rustic White Photography :: Design, Flowers + Styling by Tailor & Table :: Food by HomespunATL :: Fine Paper + Calligraphy by Marked :: Furniture Rentals from Goodwin Events :: Venue, Callanwolde Fine Arts Center

Butternut Squash Hummus Recipe and Harvest Dinner Inspiration

Butternut Squash Hummus Recipe by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Butternut Squash Hummus

Ingredients

  • 1 Cup Dried White Beans
  • 1 Cup Dried Garbanzo Bean
  • 2 Cups Butternut Squash (large dice)
  • 4 ea Garlic cloves
  • 1 tsp Cumin whole
  • 2 T Honey
  • ½ C Oil (Grape Seed or oil blend)
  • Salt + Pepper to Season
Butternut Squash Hummus Recipe by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Pumpkin Seed Gremolata

Ingredients

  • ¼ C Pumpkin Seed (toasted)
  • 1 ea Cilantro
  • 1 ea Lime
  • 2 ea Garlic Grated
  • ½ C EVOO
  • 1 tsp Chili Powder
  • Salt + Pepper to season

Procedure

  1. Soak beans overnight in water.
  2. Strain beans and rinse well. Place in pot and cover with water and begin to boil. Until very tender. May take up to an hour.
  3. While beans are cooking, roast butternut squash in a pan with a 1 T of oil to caramelize. Once caramelized add into a pot along with garlic, and cumin.
  4. Once all ingredients are tender strain and reserve the liquid for pureeing.
  5. While the ingredients are still hot place in a mixer/ food processor with a little liquid to help puree. Your hummus will come out very smooth if you blend while hot.
  6. Refrigerate up to one week. To serve, garnish with olive oil and pumpkin seed gremolata and serve with crostini, cut veggies, or crackers.

Yields 1 Qt

Butternut Squash Hummus Recipe by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Last week we worked with several of our favorite creative to provide inspiration for a Harvest Dinner Gathering. We encourage you add rich, deep florals paired with pumpkins on your table, forage colored leaves for place cards, and set out the shiny china.

Harvest Gathering Table Inspiration | Photo by Rustic White Photography

We adore this hostess look with an Ice Milk Apron, and did you know those striped linens will be on our new shop later this month?!? Stay posted for our new website and online shop.

Tea Towel by Homespun ATL+ Harvest Dinner Inspiration | Photo by Rustic White Photography

Photography: Rustic White Photography | Planning + Design: Molly Mckinley Designs | Venue: The Foundry at Puritan Mill Atlanta, Georgia | Florals: Lindsay Coletta | Cake: Lush Cakery | Pimento Cheese Macarons: XK Macarons | Invitation:Puddleduck Paper Co. | Hostess Apron: Ice Milk Aprons | Linens: Nuage Designs | Hair + Makeup: Claudia Mejerle | Butternut Squash Hummus Recipe + Presentation: Homespun | Chargers, Plates, Glassware, Flatware: Bloomingdales | Publication: Green Wedding Shoes | Publication- Little Small Shop

Chef Demo this Sunday at Country Living Fair

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This weekend we will be at the Country Living (Magazine) Fair at Stone Mountain.  From the main stage, Jason will be sharing how to "Plan Holiday Dinner Parties" and provide a chef demo for a harvest side dish on Sunday at 1 pm. We will also have a booth selling our new home good wares (Booth D 76-78).

October 24-26, 201410 a.m. until 5 p.m. dailyStone Mountain Park

If you've never been to the CL Fair, it's a time for great vintage shopping, antique appraisals, seminars and demonstrations, and delicious food. We hope to you see you!

Fair Admission: Purchase early-bird, one-day, and/or three-day passes, starting at $13

Photo Credit: Phil Sanders

September Dinner Gathering Menu

September Homespun Gathering | Photo by Blake Burton
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SNACKS

Pimento Cheese and Paprika Lavosh

White Bean Hummus with Almond and Mint

FIRST COURSE

Heirloom Tomato and Fried Okra Salad

FAMILY STYLE MAIN

Roasted Pork Loin with Roasted Peppers and Honey Garlic Sauce

Roasted Rattlesnake Beans and Sun Gold Tomato Relish

Creamy Polenta with Eggplant and Melted Tomatoes

DESSERT

Blueberry Basil Bread Pudding with Sweet Whipped Cream

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Photographer: Blake Burton

Indigo Napkins coming to the new Homespun shop in November.

Wholegrain Cider Mustard Recipe

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Yesterday we shared our B&B Pickle Recipe we made with Joni and today we are back with a homemade mustard recipe. Trust us, you'll never need to buy condiments at the store again. For this recipe you can adjust the ratio of yellow mustard seeds to brown mustard seeds, depending on the level of heat you'd like. The brown (or black) seeds are more hot. Also, if you prefer your mustard to be thinner and less creamy, add more water and vinegar while blending to reach the desired consistency.

Ingredients

  • ¼ cup Whole Yellow Mustard Seeds
  • ¼ cup Whole Brown Mustard Seeds
  • 1 Tbl Coleman’s Ground Mustard
  • 2 Tbl Honey
  • ½ cup Bragg's Apple Cider Vinegar
  • ½ tsp Salt
  • ¼ tsp Celery Seed
  • ½ cup Purified Water
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Procedure

  1. Place all ingredients in a glass bowl.  Then tightly cover with plastic wrap for 2 days.
  2. Once the mixture has sat for 2 days place the mixture into a blender.  Blend for 30 seconds for a coarse mixture, or longer for a smoother consistency but mixture will not be able to be completely smooth.
  3. Transfer ingredients to a glass jar fitted with a tight lid.  Place in refrigerator the mustard will be good for at least 3 months.

We will be back later this week with entertaining tips to assemble and source a local meat and cheese board.

Photography: Erin Wood | Location: Home of Joni Lay

March Brunch Menu

SNACKS

Pimento Cheese with B+B Pickles on Black Pepper Lavosh Bacon Onion Jam and Cracked Black Pepper Biscuits

FAMILY STYLE BRUNCH

Lemon Blueberry and Basil Bread Pudding

Carrot and Potato Hash with Spring Onions and Fresh Herbs

Crispy Grit Cakes with Tomato Basil Salad and Sherry Brown Butter

Fruit Salad with Pineapple, Plantains, Blueberries, and Oranges

Frittata with Spinach, Shittake Mushrooms, and Over-Dried Tomatoes

Pine Street Breakfast Meats Country Sausage and Applewood Smoked Bacon

LOCALLY SOURCED

Pine Street Market, Turnip Truck, Sparta Imperial Mushrooms

Photography Credit: Morning Light by Michelle Landreau | Florals: Juli Vaughn