Art Over Dinner with Dashboard

Art Over Dinner with Homespun at Serenbe

This year we are excited to partner with Serenbe for their gathering series, Art Over Dinner. We will be preparing a seasonal meal each month. February's featured guest is Dashboard.

Sunday, February 21, 2016 from 6:00 PM to 9:00 PM

The Art Farm at Serenbe

Since 2010, Dashboard has produced 25 large-scale, art exhibitions across the nation. A curatorial agency with an irreverent edge, Dashboard encourages artists to take outlandish risks and experiment with something they call "immersive practice."
Photos by J Ashley Photography

Cool Atlanta Valentine's Gathering at Brick + Mortar

Valentine's Gathering at Brick + Mortar


6:30 PM

Blood Orange

Valentine's weekend is right around the corner! This year we are excited to co-host a gathering with Cool Atlanta at Brick + Mortar on the Westside. Visit the shop listing for full details and complete menu.

To give you a hint, the menu is chocolate inspired! Actually this dinner will have the same menu from the very first gathering Jason and I planned (4 years ago!!!). We went on our first date the following weekend (and the rest is history.... Homespun was born and we go married). Pretty fitting and romantic for Valentine's, right? 

-Jamie Jimenez

Photos by Morgan Beatton

Recipe: Almond Crusted Cod & Citrus Arugula Salad with Roasted Vegetables


Almond Crusted Roasted Cod with Roasted Carrot, Fennel, and Cauliflower and a Citrus Arugula Salad 

Prep Time: 15-20 minutes Cook Time: 15-20 minutes Total Time: 45 minutes


Roasted Vegetables

  • 2 oz Oil (Grapeseed or Blend)
  • 2 oz Sherry Vinegar
  • 1 oz Honey
  • ½ Onion sliced
  • 6 ea Tri Color Carrots, Sliced on a Bias
  • ½ ea Fennel Bulb, Sliced Thin
  • ½ ea Cauliflower, Cut into Florets

Citrus Arugula Salad

  • 4 oz Marcona Almonds
  • 1 ea Navel Orange, peeled and sliced thin
  • 2 ea Clementines
  • 1 bunch Arugula
  • 1 oz Evoo
  • 1 Lemon, juiced
  • 1 ea Navel Orange, juiced
  • 2 Tbsp Parsley, chopped

Almond Crusted Cod

  • 3 oz Grapeseed Oil
  • 1 cup Raw Sliced Almonds
  • 2 Tbsp Parsley, chopped
  • 1 cup Panko Crumbs
  • 1 tsp salt
  • 2 Tbl Dijon
  • 2 Tbl Honey
  • Chilled water
  • 1 oz Whole Butter
  • 8 -12 oz Wild Caught Cod Filet

Roasted Vegetables

Preheat oven to 405 F. Mix sherry vinegar, honey and oil. Prepare vegetables, and toss with sherry marinade. Heat a large skillet to medium heat. Add 2 oz oil. Place marinated onions, fennel, cauliflower, and carrots in hot skillet and caramelize (4-5 minutes). Season with salt and pepper. Roast in the oven for 10-12 minutes until slightly brown and tender. Reserve.






Almond Crusted Cod

See full tutorial on coating and cooking the fish on this blog post.



Citrus Arugula Salad

For citrus vinaigrette, combine EVOO, lemon juice, orange juice, and chopped parsley. Make the salad by tossing the clementines, marcona almonds, arugula, and sliced oranges. Dress with the desired amount of vinaigrette, there will be a little extra.




To Plate

Place roasted vegetables on platter, add roasted cod. Top with salad.



How to Pan Roast Almond Panko Fish


This technique is a light and refreshing alternative to breaded fish. It can be used year-round and paired with endless sides for a perfect seasonal meal. Shown above, is a citrus arugula salad with roasted vegetables (recipe coming soon) .


  • 3 oz Grapeseed Oil
  • 1 cup Raw Sliced Almonds
  • 2 Tbsp Parsley, chopped
  • 1 cup Panko Crumbs
  • 1 tsp salt
  • 2 Tbl Dijon
  • 2 Tbl Honey
  • Chilled water
  • 1 oz Whole Butter
  • 8 -12 oz Wild Caught Cod Filet


Preheat oven to 225 F. Bake almonds in an oven safe pan for 10-12 minutes or until golden brown. Move them around occasionally to keep from burning. Set aside and let cool.



Mix 1 oz. oil, salt, panko and toasted almonds on flat plate. I used a small sheet tray. Hand-crush  almonds into panko crumbs.




Take two small bowls. In one bowl put the mustard and honey and in the second bowl pour cold water.


Dip a brush into the chilled water and then dip into honey mustard mixture and lightly brush cod with thinned-out honey mustard.


After fish has been thinly coated place in panko-almond mixture to cover flesh side.




Preheat oven to 405 F. Heat an oven safe large pan on med-high heat. Add 2 oz oil.


Heat oil and butter until butter is foaming.


Then lower to medium heat and add fish filet flesh side down. Cook for about a minute until golden brown.


Flip filet and place pan in the oven for 8-9 minutes.




Photo Credit: Paige Jones Photography 

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.


ALL-THE-FIXIN'S-HOMESPUN-ATL-MENU_Page_1 We are excited to formally offer local businesses the opportunity to serve quality meals for their workshops, client meetings, moral-building for employees, or whatever event calls for "All the Fixin's".

As you know, we are not a catering company that is handling multiple orders a day…this means you get our undivided attention! Hiring Homespun ATL as your personal chef, we will provide affordable, fresh breakfast and lunch options served buffet or family style.

Minimum Group Size: 10 people. If you have less, please inquire for a custom quote.

Interested? Fill out the inquiry form, and will send over our packet with all the details and our full menu.

Photo Credit: Phil Sanders