Art Over Dinner at Serenbe: Aug 9

This summer we have enjoying partnering with Serenbe and cooking at several of Art Over Dinner evenings. It's a great opportunity to visit Serenbe, meet new folks, hear about the work of artist, Jill Frank, and eat a delicious, seasonal meal. 


Be sure to view the gallery from our first event as captured by the talented Jessica Ashley.

Art Over Dinner Presented by Lexus:

An evening with Jill Frank and Atlanta Contemporary

Jill Frank is a visual artist working primarily in photography. She received her BA in Photography from Bard College and her MFA in Studio Art from The School of the Art Institute of Chicago. Her work has shown nationally and internationally, and selected solo exhibitions include Contemporary Art, Chicago; Golden Gallery, Chicago; and the Museum of Contemporary Art, Chicago. 

Tickets include dinner and drinks. Seating limited to 40 guests.

Support Foster ATL

We are so proud of our friend, Phil Sanders. He's the visionary and face behind Foster, which is an expansive 2,000 square foot working space located in downtown Atlanta by Ponce City Market. They operate as a members-only workspace with daily passes and workshops available. 

"Foster exists to build a culture of balance, freedom, & growth amongst Atlanta's creative citizens.
We believe in close-knit community.
We thrive in spaces where thoughtful collaboration exists in the everyday.
We are invested in our city & want to see it flourish."

Foster is in the midst of a campaign to raise funds to build out and outfit the space. We would encourage you to get involved, and support this community. Annnd...they have amazing perks for donating (ie: Andover Trask Tote, Atlanta on the Rise Flag, Discounted Space Rental, etc). 

Foster Atl Desk
Foster Studio Front

We are planning on offering cooking workshops (come the new year) in their beautiful terrace event space...more details to come. Please consider investing in the campaign...or if you're a local creative and in need of a workspace, apply for membership.

Jason & Jamie

Photos from Foster Website + Instagram

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


  • 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


  • 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


  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

Recipe: Potted Blueberries with Balsamic and Rosemary

Recipe: Potted Blueberries with Balsamic and Rosemary by Homespun ATL | Chef Jason Jimenez | Atlanta, Ga Sadly, the blueberry season here in Georgia is coming to an end. The potted berries are go great on a cheese or meat platters….or even in salads.. Try it with a local cheese, such as Many Folds Farm Brebis or one of my favorite’s from the west coast- Cypress Groves Midnight Moon. Here's a simple way to savor the season and allow these berries to last a bit longer.

Recipe: Potted Blueberries with Balsamic and Rosemary by Homespun ATL | Chef Jason Jimenez | Atlanta, Ga


  • 1 lb Blueberries
  • 2 sprigs Rosemary
  • ¾ cups Granulated Cane Sugar
  • 1 ½ cups Water
  • 30 Black Peppercorns
  • 3 each Whole Allspice


  1. Wash blueberries under cold water then pat dry with paper towels.
  2. Place in prepared canning jars. You want to leave blueberries whole so be sure not squish them down.
  3. In a small pot combine balsamic, water, sugar, black peppercorns, and whole allspice.  Begin to heat up liquid on medium heat to dissolve sugar and infuse the spices.
  4. Simmer for 10 minutes then strain and discard spices.
  5. Reserve liquid and allow to cool.
  6. Once cooled, pour over the jarred blueberries and rosemary.
  7. Cover with a tight lid and refrigerate up to 2 weeks.

This recipe was inspired by Thomas Keller’s Potted Bing Cherries from the cookbook, Ad Hoc at Home.

Recipe: Potted Blueberries with Balsamic and Rosemary by Homespun ATL | Chef Jason Jimenez | Atlanta, GaRecipe: Potted Blueberries with Balsamic and Rosemary by Homespun ATL | Chef Jason Jimenez | Atlanta, GaRecipe: Potted Blueberries with Balsamic and Rosemary by Homespun ATL | Chef Jason Jimenez | Atlanta, Ga

Foraging Georgia Ramps + Pickling Recipe

 Homespun ATL Foraging and Pickling RampsAtlanta GA_04

Recently I had the opportunity to go foraging for ramps. I have wanted to do this for years, but the fleeting season always got away from me. Not this year! I was really excited to finally find these delectable onion, garlic bulbs to harvest.

My friend Jonathan and I got an early start leaving Atlanta at 4:30 am to our destination in the foothills of the Blue Ridge Mountains.  The scenery was amazing and rejuvenating.  After 2.5 hours we arrived to a small foot path where we began our trek.  After traveling up and down the path we finally arrived to a hillside where we would start harvesting.

Jonathan gave me a quick demo of what to look for and how to dig up without harming the precious bulbs. Once out of the ground we gave the ramps a quick shake and a good whip to get the moist, fertile soil off.

Homespun ATL Foraging and Pickling RampsAtlanta GA_02

Then began the real work of scaling up the hillside at a forty-five degree incline while plucking them. Amongst the thick of the Blue Ridge Mountains, we were looking for bright green leaves, picking off any yellow leaves. It was a great experience and I found myself being brought back to my childhood when it was cool to play the dirt.

This experience was surreal, I was finding my own produce out in nature.  If Jonathan and I weren’t out here, these delectable goodies would not be able to enjoyed by our family, friends and fellow patrons.  I was proud to do the leg work for them.

The return hike with bags full of ramps along that foot path was much more daunting, and seemed like we were scaling huge mountain.  After making it back to his truck we distributed our finds amongst several large coolers, wrapping the ramps in towels to prevent them from sitting in icy water.

It was neat to know that I got to be part of the supply chain to provide fresh, local produce. I also got a glimpse of the hard work involved to do so, and have a greater sense of gratitude for our farmers, producers, and foragers.  The respect for the farms, earth, and the community that they offer each day is something that should not go unseen and should be given praise.  One of the reasons I enjoy our local markets is getting to know the face behind where my food comes from.

Homespun ATL Foraging and Pickling RampsAtlanta GA_06

The trip had me inspired to highlight these bulbs and I began sounding like Bubba from Forrest Gump in my brainstorming, but instead of shrimp my mind was on ramps...Honey roasted ramps, pickled ramps, sautéed greens, ramp pesto, ramps in frittata, grilled ramps, and you get the point... For a chef you can't ask for better way to get motivated.  I got to take my experience of ramp harvesting and share that joy through my food for others to enjoy.


Jason Jimenez

Homespun ATL Foraging and Pickling RampsAtlanta GA_10

Homespun ATL Foraging and Pickling RampsAtlanta GA_01

Spicy Pickled Ramps Recipe

Since the season is short, pick up ramps from the farmers market this week to make this recipe.  Jonathan of Abundant Harvest Gardens sells them at FARM - Farmer's Atlanta Road Market on Tuesday and  Peachtree Road on Saturday.

For Blanching

  • 1 cup Kosher Salt
  • 1 gallon Water
  • 2 lb. Ramps

Trim ramps, cutting the green leaves off and reserve for another use (great sautéed with carrots and made into a pesto).  Once bulbs are cleaned put a large pot on stove add salt and bring to a boil. Begin to blanch ramps for about thirty seconds. Remove from water, shocking in ice bath to stop the cooking. Once the ramps are cold through, pat dry, and place into pickling jars. Be sure not to overload jar with ramps.

Homespun ATL Foraging and Pickling RampsAtlanta GA_09

For Pickling Brine

  • 2 cups Champagne Vinegar
  • 1 cup Water
  • 1 cup Cane Sugar
  • 2 Tbsp Sea Salt
  • 1 Tbsp Szechuan Peppercorns
  • 1 Tbsp Coriander
  • 1 each Cinnamon Stick
  • 1 Tbsp Mustard Seeds
  • 1 Tbsp Crushed Red Chili Flake
  • 1 Tsp Ground Turmeric

Combine water, sugar, salt, vinegar in a pot bring to a boil.  Once liquid is at a boil add spices and bring down to a simmer for about 5 minutes. Now pour hot brine over the prepared ramps to cover. Place lids on top, cool, then refrigerate. You can also preserve to eat year-round.

Enjoy with omelettes, frittatas, roasted chicken or duck, cured meats and cheeses.



If you've been to either our pop-up brunch or dinner, you know the routine...sit down around the table, meet new people, and enjoy an artisan meal. Hosting these gatherings is our favorite time of the month!

We are inviting YOU to join us in the hosting. Yes, you can have friends, neighbors, and coworkers over for dinner and cook a delicious dish. In fact, we encourage you to do so! However, if you're looking for something a bit different, we invite you to take advantage of our In-Home experience. That's right, we come to you!

Did we mention as a host your seat is FREE?! The process is simple, you contact us to schedule the date and submit the emails of your guests. We set up a private Eventbrite invitation, and your guests purchase their $65 seats. You'll need to fill your dining room with 8-10 paying guests, and we will take care of the rest.

The In-Home experience is like our pop-up gatherings, in that Chef Jason will select and prepare the menu. We can accommodate allergies upon request. The menu features a locally sourced meal to include: snacks, first course, family style dinner, and finished with dessert. We will be preparing the food on-site, so we will arrive 3 hours before the dinner. We also need a working kitchen (standard stove top, oven, and refrigerator).

Discounted Rates - We have a number of dates in the coming weeks that we will be offering your guests 15% off their seats.

 The discounted dates are:

  • January 29, 2014
  • January 30, 2014
  • February 1, 2014
  • February 6, 2014

Please email us at to schedule your In-Home gathering.

Photo Credit: Phil Sanders Photography | Styling: Blue Eyed Yonder & Lindsay Coletta Design

Brunch Debut

View More: I love brunch. I have to admit, the guest got the full brunt of my excitement and appreciation of brunch food.  The menu offered a great variety and was filling to say the least.


  • Mini Pecan Sticky Buns
  • Local Parfaits with AtlantaFresh Yogurt, Gluten Free Pure Bliss Granola, Honey, Figs


  • Farm Veggie Salad - Local Tomatoes, Squash, Bitter Greens, Basil, Shaved Carrots with a Lemon Honey Vinaigrette
  • Riverview Farms Melon's with Fresh Basil and Honey
  • Stone-Ground Grits with BBQ Pork
  • Quiche with Roasted Tomatoes, Mushrooms, Spinach, Goat Cheese, and Bacon
  • Bacon Cheddar Biscuits
  • Breakfast Meat Plate- Applewood Smoked Bacon, Housemade Breakfast Sausage
  • French Toast Bread Pudding with Blueberries and OrganiC Mountains Wildflower Honey
  • Crystal Farms Heirloom Potato Hash
  • End of Peach Season Basil Muffin

The table was filled with rich conversation.  It brings joy to me when I see people connect, laugh, and savor the moment. Wholesome food has a way of bringing people together. We all know how special of these moments around a meal. We often come to the point are hearts are yearning for nourishment for our bodies and our souls.  So why do we as a culture not take the time to deal with both?

I can only speak for myself, but it is when I get so caught up in work, email, errands, meetings, and the day-to-day grind that I feel so emptied and selfish. I encourage you to create opportunities to be present. Have co-workers over, asking the neighbors in for the first time, or just sitting down at the table with everyone in your household for a family dinner.  Step away from the busy.

-Chef J

Credits: Erin Wood of Paperlily Photography // Jamie Jimenez of Julia’s Poppies - Paper Goods

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THE MAKING OF...Black Bass

The are three components that go into deciding the ingredients of any dish I will be making.

It must be:

  1. Local -  Knowing where the produce is coming from
  2. Seasonal -  Insuring freshness and availability
  3. Sustainable- Being a responsible consumer


At our July Homespun I made black bass as the entrée. I wanted to do something different from past gatherings (I find myself always going to pork...or some braised meat). Since it was the middle of summer, I had a great excuse to create a lighter dish with fish. Wild-caught bass off the coast of South Carolina got my attention. It's delicious, and thanks to modern transportation we can  get it really fresh here in Atlanta. The black bass was pan-roasted. I paired it with available produce from the farmers market.  With chanterelle at their peak, I knew I had to highlight these delectable fungi. A friend, "Farmer Jon" from Abundant Harvest Gardens, foraged the mushrooms that I roasted off, and also provided the green beans that were blanched. Adding the heirloom cherry tomatoes from Woodland Gardens that were tossed  in a simple caper vinaigrette provided a sweet, acidic touch. The majestic purple potatoes from Serenbe Farms were puréed with smidge of lemon and fresh thyme.


Implementing the guidelines of Local, Seasonal, and Sustainable allowed me to create a dish full of flavor, color, and texture.  The black bass was just one of several other dishes to make the evening one to remember... Simple. Wholesome. Authentic.

Be Well,


Photo Credit: Paige Jones Photography