Good Taste

Slice of the Month

Augusta Locally Grown is a non-profit organization committed to growing the local food community and bringing all natural, sustainably-grown foods to Augusta residents. You can place an order on their website from noon on Friday until 8 p.m. on Sunday, choosing from options that include a wide variety of traditional and heirloom vegetables, fruits, meats, dairy, artisan products and more. Pick up orders at the Jewish Community Center in Evans and West End Market in Harrisburg. Ninety percent of sales goes directly to local farmers. 

Augusta Locally Grown • • YouTube “Healthy Eating, Healthy World”



3 Things

Augusta native and University of Georgia graduate Nicole McLeod is director of marketing and public relations for the Morris Museum of Art. Witty, entertaining and intelligent, she is quick to let you know she doesn’t cook. She does, however, enjoy eating and frequently can be found in the one of the city’s fine restaurants on any given night of the week.

What would people be surprised to find in your kitchen?

Anything. I don’t cook.

Three things that are always in your refrigerator?

Champagne, spicy mustard and greek yogurt.

If you could host three people from all time at a dinner party who would they be?

Ernest Hemingway, Truman Capote and Mark Twain.




Brown Bagging Downtown

Brown Bag food truck owners Carole and Enrique Romero have expanded their culinary pursuits to include a restaurant downtown on 10th Street in the former location of the Rooster’s Beak. The menu features empanadas, Spanish/New Orleans/Southern entrees, sandwiches and salads. Open for lunch only at press time.

A Bit of Irish on Broad

Opened just before Masters, O’Donovans Irish Pub at the corner of 10th and Broad streets is offering authentic Irish pub atmosphere, including a menu of traditional Irish dishes, plenty of beer on tap and live Irish music. Open for lunch and dinner, it’s easy to spot. Just look for the Irish
flag flying out front. 

Fall Cooking  With Chef Charlene

Hands-on classes are held at West End Bakery, 1808 Broad St.

August 2. Glorious Ratatouille. 11 a.m. $40.

August 13. Quick and Easy Icebox Jam, Relish and Assorted Pickled Vegetables.
6:30 p.m. $40

August 16. New Ideas for Vidalia Onions. 11 a.m. $20.

September 8. Light Healthy Desserts and Cool Fruit Drinks. 6:30 $20.

September 13. Cooking for Kids. 11 a.m. $20.

September 18. Easy, Elegant Do Ahead Dinners. 6:30 $40.



Cooking Class

August 16. Augusta Beerfest: Suds in the South. Sample more than 30 of some of the Southeast’s most popular craft beers. Noon-3 p.m. and 4-7 p.m. Bell Auditorium.

September 1. Annual Day at Hard Labor BBQ Cook-Off. Proceeds benefit United Way. Favorite recipes by local BBQ master cookers with amazing rigs. Downtown Aiken. 11 a.m.-1 p.m.

September 18. Perfectly Aged: Historic Augusta’s Benefit Auction. Support the mission of Historic Augusta by attending its annual benefit featuring hors d’oeuvres, an open bar, raffle, and silent auction of antiques, wine, entertainment and vacation opportunities. 6:30-9:30 p.m. Saint Paul’s River Room. For tickets and information, (706) 724-0436.

September 19-21. Arts in the Heart of Augusta Festival. Internationally-inspired food, crafts, performances
and concerts. Sept. 19, 5-9 p.m. Sept. 20, 11 a.m.- 9 p.m. Sept. 21, noon-7 p.m. Augusta Common and Broad Street. (706) 826-4702. See

September 19-21. Shrimp and Grits: Wild Georgia Shrimp Festival. A weekend of interactive outdoor experiences, entertainment and great food. Jekyll Island.




In Season


Okra is a common ingredient in Southern cooking and has come to be considered something of a delicacy outside the South thanks to such popular Southern cooks as the Lee Brothers. Good fried, boiled and roasted, when sliced and cooked okra releases a juice that thickens liquids, making it a mainstay ingredient for gumbos or stews.
Low in calories and a good source of fiber, vitamin C, vitamin K and folate, okra is thought to contain a higher concentration of antioxidant compounds than other high-antioxidant vegetables and fruits. Though widely available during the summer at produce markets throughout the South, it is best purchased in its frozen form in the off-season, as it takes on the characteristics of a nettle after it’s been picked
too long.
In August and September when fresh okra and tomatoes are available, stir up a skillet of okra and tomato gumbo. Make a light roux in a cast iron or heavy skillet. Add 1 medium diced Vidalia onion, 1-2 cloves minced garlic and stir till onion is softened. Add 4 cups cored, chopped tomatoes, 4 cups sliced okra, a dash of red pepper flakes or hot sauce and simmer about 30 minutes, adding water, chicken broth or wine if desired. Salt and pepper to taste. Paired with rice and corn bread it makes a meal by itself or serve as hearty side dish. f

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