Atlanta Chefs Celebrate Georgia Pecan Fall Harvest

ATLANTA – Chefs and growers work in very different ways, yet both share the same challenging goal: to consistently put good food on American plates. This common aim takes on even more significance as chefs increasingly depend on local farms for fresh foods to inspire their menus and stock their pantries. In Georgia, one local ingredient remains a staple in the finest professional kitchens—the ever-versatile pecan.

According to the Georgia Pecan Commission, Georgia historically produces more pecans than any other state in the nation. With the peak of the fall harvest in November, it is no wonder that the state’s governors have traditionally proclaimed this month as “Georgia Pecan Month.”

As Scott Peacock, executive chef of Watershed restaurant in Decatur (a bedroom community of Atlanta), explains, “Pecans are so multi-purpose. This nut pairs well with all kinds of foods and adds a distinct depth of crunch and flavor to sweet and savory dishes. We replenish our pecan inventory every week to keep up with its use.”

At South City Kitchen, a restaurant located in Atlanta’s trendy midtown district, Executive Chef Timothy Magee echoes a similar sentiment. “I love working with pecans,” Magee says. “These nuts go with so many different things, but not because they’re bland. This nut has its own character that it contributes to a dish. It can be added to other foods without losing its identity.”

As fall’s Georgia pecan harvest begins, Peacock eagerly anticipates the first delivery of just-picked pecans to come through the restaurant door. “Freshly-harvested pecans have a creamy richness and meatiness that’s really unique,” he says. “I hardly do anything to them because they taste so delicious as is.”

Peacock is especially partial to the flavor of the fresh nuts because he grew up with pecan trees in his backyard. He recalls his own pecan “harvest” as a child. “Every fall, my sister and I would fill up burlap bags with pecans to take to the local market,” he recounts. “What I remember most is that she always had so many more than me because I couldn’t resist eating the pecans.”

And now, Peacock thinks that a handful of warm toasted pecans is one of the most irresistible nibbles around. In the restaurant, he serves pecans in this simple way as part of a cheese plate ensemble. “Toasted pecans work so well with all kinds of fruit and cheese,” he adds. In addition, Peacock uses the rich nut to add texture and flavor to seasonal vegetables, such as Pumpkin Roasted with Georgia Pecans and Sage. The crunchy goodness of pecans even adds more dimension to Peacock’s special pasta dishes, including Penne with Wild Mushrooms, Pecans and Country Ham.

Much of Peacock’s food reveals an enthusiasm for traditional hearty Southern dishes, a preference fully developed when he co-authored The Gift of Southern Cooking with the doyenne of down-home country food, Edna Lewis. A favorite pecan recipe from their cookbook, and one considered essential to every holiday meal, is classic Cornbread-Pecan Dressing. Served with roast turkey and a warm pool of giblet gravy, the pecan-studded side dish is a cornerstone of Southern comfort food.

At South City Kitchen, Magee also chases the flavors of traditional Southern food, but always with a unique contemporary slant. “We’re not a typical ‘meat and three’ Georgia restaurant,” the chef explains. “Our operation is a white-tablecloth, fine dining experience, where we give a lot of attention to wine and table service. We try to create interesting dishes that excite our guests and make our servers proud.”

Two popular items on the South City Kitchen menu are the Grilled Steak with Orange and Pecan Sage Butter and the Chocolate Pecan Pie. In addition, the Georgia Pecan Crème Brûlée is a delicious example of gilding the lily—gastronomically speaking—by adding chewy pecans to a smooth-as-silk custard.

Serving as many as 200 guests on a typical weekday and 320 on a Saturday, Magee keeps a large volume of predictable, high quality ingredients, such as pecans, to maintain the restaurant’s stellar reputation. “There’s no finish line in our business,” he adds, “you just keep going every day, trying to do your best.”
Serving up the best foods of the season comes easily for Magee, Peacock and other chefs who rely on local growers for the freshest ingredients.

Side Bar:
The Plentiful Pecan

According to Charles M. “Buddy” Leger, chairman of the Georgia Pecan Commission, the pecan harvest (mid-October into December) will yield, on average, 88 million pounds of the crunchy, sweet-tasting nut. With such an abundant supply at attractive prices, it pays to keep pecans and these pecan points in mind:

• Pecans are perishable. To preserve flavor and texture, refrigerate shelled pecans in airtight containers for up to nine months or freeze in zip-lock freezer bags for up to two years.
• A handful of pecans, just ¾ cup a day, helps to lower “bad” LDL cholesterol levels while not diminishing healthy HDL cholesterol.
• Vitamin E, an antioxidant, is abundant in pecans. Like all antioxidants, Vitamin E helps protect against cancer.
• With only 9 grams of carbohydrate in a 1/2 cup serving, pecans are a delicious food for those choosing a low-carb diet.
• Take a cue from chefs and try pecans in a range of savory dishes, such as casseroles, sautés, salads, spreads and gourmet sandwiches.
• For more information and recipes featuring pecans, visit the Georgia Pecan Commission Web site at www.georgiapecans.org

Source: Georgia Pecan Commission

Side Bar:
Georgia Pecan Varieties

More than 500 varieties of pecans exist today. Cultivars commonly planted in Georgia orchards include Stuart, Desirable, Schley and Elliott. The newest cultivar is the Cape Fear.

Cape Fear: originated in Willard, N.C., at the North Carolina agricultural experiment station. An offspring of the Schley. Shell has dark stripes and the pecan kernels are creamy to golden brown in color. A very prolific pecan, ripening in late mid-season. Some growers believe this is the pecan of the future.

Desirable: one of the first pecan cultivars developed from a controlled cross in the early 20th century. Larger nuts than Stuart, with a medium-thick shell that stands up to mechanical harvesting and shelling. Much in demand. Good flavor, good color that is retained during roasting. The best pecan for roasting and salting.

Elliott: one of the most flavorful pecans and a favorite with the growers. Comes from a small, round shell, yielding a round pecan half. It is disease-resistant and perfect for home cultivation. It is slow to bear and not a heavy producer.

Schley: originating in Jackson County, Miss. Named in honor of Admiral Winfield Scott Schley, commander of the U.S. Naval Forces in the Spanish-American War. Considered the standard in the industry and used extensively in breeding, as in Cape Fear. It has superior flavor and slender appearance, both in and out of the shell. Thin shell doesn’t hold up to mechanical harvesting.

Stuart: an older variety and the dominant pecan in the U.S. pecan industry. It is resistant to winter temperatures and disease. Produces a large nut with high production. Thick shell protects nut from mechanical harvesting, but nuts aren’t produced as soon as Desirable.

Source: Georgia Pecan Commission

FALL HARVEST RECIPES FROM
THE GEORGIA PECAN COMMISSION

EDITOR’S NOTE: With the peak of Georgia’s pecan harvest in November, there’s no time like the fall to use the nut as a savory ingredient. Fresh and great tasting pecans provide taste, texture and nutty crunch to these seasonal recipes, courtesy of the Georgia Pecan Commission.

Click the recipe title for all the details:

Pumpkin Roasted with Georgia Pecans and Sage
Provided by Scott Peacock, executive chef, Watershed Restaurant, Decatur, Ga.

Penne with Wild Mushrooms, Pecans and Country Ham
Provided by Scott Peacock, executive chef, Watershed Restaurant, Decatur, Ga.

Cornbread-Pecan Dressing
Adapted from The Gift of Southern Cooking, by Edna Lewis and Scott Peacock

Orange and Pecan Sage Butter
Provided by Timothy Magee, executive chef, South City Kitchen, Atlanta

Chocolate Pecan Pie
Provided by Timothy Magee, executive chef, South City Kitchen, Atlanta

Georgia Pecan Crème Brûlée
Provided by Timothy Magee, executive chef, South City Kitchen, Atlanta