Well, Mother Nature did it again, didn’t she? If you’re not in the Atlanta area, you may not be familiar with the snow and ice last week brought us. The turn of a New Year is always nostalgic, and this winter storm was a small reminder of the floods of 2009 – no, the restaurant did not have any damage from this storm, but we did have to close down for a few days. As I look back on last year, past storms, and the subsequent rebirths and renewals, I am truly thankful for the Canoe community and our restaurant’s long history in Atlanta. We would not survive any storm, literal or metaphorical, without our guests and their friends and families who continue to return year after year. It is our pleasure to serve you, whatever the season. There is a lot happening at Canoe – Valentine’s Day is around the corner, and the winter menu is rolling out, full of dishes and entrees to warm your soul. I hope to see you in the restaurant soon!

Through my experience as a chef, I have found that the key to preparing a delicious meal lies in the quality of ingredients. As I mentioned earlier in the month, fall is the season of harvest, and our garden is overflowing with the season’s most delicious vegetables. For this reason, I have created a new fall menu that highlights autumn’s seasonal fare. When you dine with us, you will notice that greens and squash have replaced summer’s tomatoes and cucumbers. In addition to the changes in produce, the flavors of fall are heartier than those of summer. When the weather is cold, foods should be warming and comforting, as opposed to the lighter fare of the summertime. Flavors reminiscent of the holidays grace our menu during this time of year in dishes such as the Chili Glazed Duck Breast with Cranberry-Pistachio Compote. I am perhaps the most excited about the addition of pheasant to the menu. The Sage Roasted Pheasant is a must-try dish for the season. Come in and try any of our autumn favorites yourself!

I was so happy to come across this article on the AJC, “Chefs Name Gardens Top Restaurant Trend of 2010″. We’ve had our garden at Canoe since the summer of 2009, and it’s refreshing to hear that other restaurants are taking the time to tend their own gardens too. I have been a huge supporter of the eat local movement for a long time, and it has really gained a lot of ground.  You can’t get any more local than the backyard!

I encourage people find any way to eat local, as not everyone can have their own backyard garden or has the time to care for such a task. Local farmers’ produce is rich in quality and is easily accessible for great prices at farmers markets and CSAs (Community Supported Agriculture). Visit www.localharvest.org/csa to find local CSAs near you who will deliver their fresh produce.  A farmer offers a certain number of shares to the public – a share typically consists of a box of vegetables, but depending on the farmer other products may be included. Consumers purchase a share or membership and in return receive a box, bag or basket of seasonal produce each week throughout the farming season. The farmers are able to receive payment early in the season which helps their farm’s cash flow, and consumers are able to enjoy ultra-fresh and convenient food complete with the flavor and vitamin benefits, all while being exposed to new produce. Get out and support your community!

It’s king crab season!  Every year, I travel to Alaska to join the Discovery Channel’s “Deadliest Catch” crew for the opening of king crab season.  I experience the fishing process firsthand as I rough it out with the crew in the Bering Sea’s treacherous waters.  Getting there is a task in itself, with multiple plane transfers between Atlanta and Dutch Harbor, AK, located about 120 miles from Japan and a three-and-a-half hour plane ride from Anchorage.  During World War II, the small town (about 25 miles across) was occupied, and there are still machine guns, rivets and bomb shelters all over the place.

Crabbing is such a luck-of-the-draw trade, because the crabs move so quickly. For example, red king crabs are about five feet across and can travel up to 20 miles a day.  Traps have to be set where you think they might be going, and then you hope there will be crabs in the trap when you return.  It takes a day and a half to get out to where the crew goes fishing and the crabs have to be kept alive at all times.  If the crab dies, the meat becomes mushy and inedible.  While out at sea, the hull of the ship is filled with seawater so when the crabs are caught, they swim around there until the ship docks back in the harbor. The crabs are then sent to the processing plant where they are cooked. The experience may be risky, but king crab is such a unique product that the experience is one I can’t pass up. Hopefully this year I can bring back some of the savory seafood to share with you!