Culinary Jail

Erik’s Apple Shrub

Ingredients:

24 Granny Smith Apples

3 Quarts Granulated Sugar

4-6 Ounces Ground Cinnamon

3-4 Quarts of Water

8-10 Ounces of Bragg's Organic Apple Cider Vinegar

Supplies:

Food Processor

Apple Wood OR Hickory Smoke Chips

Match Light Charcoal (Medium Sized Bag)

Apple Corer

Big Strainer

Cheese Cloth

Cutting Board

2-3 Big Multi-Gallon Pots

Grill

General Grilling Supplies

Pre-Process:

Batch 3 quarts of sugar and 4-6 ounces of cinnamon together in a sealable container(s) overnight.

Process:

Slice/core all apples while soaking wood chips in a cold water filled pot for 30 minutes. Prepare the grill for smoking/grilling apples (light charcoal, heat up grill).

Once coals are white hot, transfer soaked wood chips to the coals and place all apple wedges on top of the grill. Close the grill and let smoke for an hour or more (or until the grill loses temperature/smoke).

Apples should appear to be brown and should feel firm (and warm!) with a smokey smell, transfer from grill to food processor - adding water to help break down the apple wedges. Let apples break down into an apple-sauce-like texture.

Transfer "apple sauce" to big pot and set to low/medium heat, adding enough water to thin the sauce down to a liquid (note: most of the water will cook/steam off anyways but will help blend the remaining ingredients together.

Once warm/steamy, slowly pour in the 3 quarts sugar/cinnamon mix, covering and stirring occasionally until it all begins to boil (approximately 1 hour or so).

Transfer contents to a strainer lined with cheesecloth over another big pot, mashing contents with a muddler/spoon to separate the liquid from the sauce/chunks/skin bits/etc.

Enjoy TVs showing the Georgia v Florida game and other NCAA football games.  *Kickoff for Florida/Georgia is at 3:30pm! It wouldn’t be a real tailgate without games, so enjoy corn hole and a ring toss plus a kid’s Halloween Costume Contest.

Available food will include Big Green Egg Hot DAWG & Hamburger Bar, Wings, Fried GATOR Tail, Chips & Dips, Chili, and more! Plus Bloody Marys, $3 local beers, and wine. Each ticket comes with one complimentary beverage included!

There are 150 Adult Tickets and 75 Child Tickets available. Adult tickets are $35 + tax and gratuity. Kids tickets are $10 + tax and gratuity. All kids must be accompanied by an adult! Limited availability, so make sure to book your tickets soon.

Staplehouse is located at 541 Edgewood Ave. ​in the Old Fourth Ward, in ​a historic two story brick building that was built in 1906​ and was always Ryan and Jen's dream location​. The restaurant was designed ​and built ​by ​some ​wonderful​ and generous ​people who endured this journey since day one - Square Feet Studio & Choate Construction. The construction was funded by the good folks at ​Iberia Bank and personally guaranteed by Atlanta folks, most of whom have made a great living in the restaurant industry.

The seed of tragedy that Ryan and Jen chose to plant has been producing ​a ​beautiful​ blossom ​and ​​Staplehouse​ is the fruit. It is ​a tangible touch point that will not only tell the TGK story but be a place for ​the people of our city​ to gather, dine and celebrate everything that is great about the Altanta restaurant community.

Our deepest appreciation to all of you who have played a role in this story to date and will choose to do so from this day forward. Please spread the good word. ​

To great food, drink & people,

Ryan, Chris and Todd  

Upcoming Ladies Nights: September 21st October 19th November 16th December 14th

Eleanor’s is located inside Muss & Turner’s. Enter through the cooler door at the back of the dining room. Address: 1675 Cumberland Parkway, Smyrna, GA 30080

More about Asha Gomez: Asha Gomez  launched Cardamom Hill Restaurant in January 2012 in Atlanta. An instant success, the restaurant received praising reviews, Cardamom Hill was named one of Bon Appetit’s 2012’s 50 Best New Restaurants, was on the 2013 James Beard Semi-Finalist List of 20 Best New Restaurants, one of Southern Living’s 5 Best Restaurants in the South.  Asha was also named one of the 2013/2014 Food & Wine Magazine Best New Chef – People’s Choice semi-finalists.  The acclaim universally acknowledged Asha’s pioneering spirit for opening a finer dining venture that focuses on one region of India, a rarity in the U.S.

Her Kerala fried chicken, Cardamom Hill’s signature, was voted by Fox Television Network as one of the ten best fried chicken dishes in the country and has received numerous national and international acclaim.  She has also been showcased in feature stories in the Wall Street Journal, Conde-Nast Traveler, Atlanta Journal-Constitution, and numerous other national publications. and her recipes have appeared in issues of Food & Wine, Bon Appetit, Country Living, Southern Living, Garden & Gun, and numerous other publications.

Asha opened a new culinary event studio called “The Third Space” in the summer of 2013. In August 2014, she opened Spice to Table, a fast-casual Indian pattiserie that has already garnered national and local acclaim including Zagat’ s 12 hottest Brunch places in the US. In February 2015, Spice To Table was selected by Alan Richman as # 16 in GQ Magazine’s yearly “25 best new restaurants in America award”.Currently, she is working on her first cookbook : “My Two Souths”, with Running Press (Perseus Books) slated to launch fall 2016. In her spare time she is passionate about her advocacy work as a CARE Global Ambassador as well as raising her 10 year-old son Ethan.

More about CARE: Women are at the heart of CARE’s community-based efforts to improve basic education, end gender-based violence, provide healthcare and nutrition, increase access to clean water and sanitation, expand economic opportunity and protect natural resources.