Modern Southern Easter Supper
by Anne Quatrano
Clifford and I moved to the South ten years ago to my mother's family farm. We are currently the fifth generation to live on this property, northwest of Atlanta. We quickly adopted the Southern tradition of laying out beautiful but simple buffets, emphasizing vegetables that are seasonal. This makes a particularly enticing Easter supper or midday meal. The bounty of the spring harvest comes early in the South, with asparagus, spring leeks, small sweet beets and wonderful new spinach, making the celebration of Easter a ritual of spring.
Steamed Jumbo Asparagus with Wilted Leek and Cucumber Vinaigrette
Beet Salad with Orange Vinaigrette
Baby Spinach Salad with Sherry Vinaigrette
Simply Roasted Pork Loin with Rosemary
Angel Food Cake with Lemon Meringue Icing
|About Anne Quatrano
Anne Quatrano and her partner, Clifford Harrison, are chef/owners of Bacchanalia, Floataway Café and Star Provisions, all in Atlanta, Georgia. Their food philosophy is "simplicity with subtle complexities". Anne and Clifford pride themselves on using locally grown seasonal and organic producemuch from their own organic gardens. Bacchanalia has consistently been rated among Atlanta's top ten restaurants in both the Atlanta Journal-Constitution and number one in Zagat's Guide for several years in a row. Anne and Clifford have been featured on CNN, The Food Network and the Discovery Channel.