Thursday, October 22, 2015

ATL & CO; Oh My Sweet Potato

Recipes for Sweet Potatoes 

Sweet Potato Purée
 (Serves 6-8)

5 pounds local sweet potatoes
2 sticks unsalted butter
Salt to taste

Wash the sweet potatoes and put on a baking sheet with parchment paper and place into a pre-heated 400 degree oven for approximately one to one and a quarter hours. When you check the potatoes they should be oozing slightly and soft to the touch. Be careful, the oozing liquid is caramelized sugar and will burn you. Remove from oven when finished and let rest for 5 minutes. Peel the skin of the sweet potatoes off and place half of the potatoes and one stick of butter in a Vitamix blender, add a little salt (to taste). Blend on high until smooth (using plunger attachment). Taste and adjust seasoning. Repeat with the remaining ingredients.
Ready to serve.

Sweet Potato Fries
(Serves 6-8)

3 pounds local sweet potatoes – washed and peeled

3 TBSP olive oil

Salt and pepper

Preheat oven to 450 degrees. Cut the potatoes into approximately 3/8th of an inch French fries. In a medium sized mixing bowl, combine the cut fries, oil, salt and pepper. Mix well. Place the fries on a cookie sheet lined with parchment paper and place in the oven. Bake for approximately 10-15 minutes, stirring occasionally. Time may vary due to your oven, but the potatoes should get caramelized and have good color when ready. Remove from the oven. ready to Serve.

Sweet Potato Chips
 (Serves 6-8)

1 pound local sweet potatoes – washed and peeled
Vegetable Oil – enough to fill your deep fryer

Shave the potatoes with your peeler until the potato is gone. Preheat the fryer to 275 degrees. Gently sprinkle the sweet potato shaved peelings into the fryer. Carefully stir the chips so they do not stick to each other while they are frying. The chips should take approximately 5 minutes. They will start to turn a little golden brown. Remove from the fryer and place on a sheet tray with many paper towels. Season lightly with salt. Let sit to drain excess oil. Every 5 minutes or so, remove the top layer of paper towel, until the towels are dry.

Serve at room temperature. 

Friday, August 14, 2015

Friday, August 7, 2015

Taste of summer: Chef uses fresh tomatoes in variety of dishes
by Rebecca Johnston
August 06, 2015
The Porubiansky Family Tomato Salad features sliced tomatoes, olive oil, salt, pepper, basil, and goat cheese. Chef tip: Drizzle a little balsamic or white wine vinegar to freshen this salad up. The Porubiansky family eats this one at least once a week in the summer.
The Porubiansky Family Tomato Salad features sliced tomatoes, olive oil, salt, pepper, basil, and goat cheese. Chef tip: Drizzle a little balsamic or white wine vinegar to freshen this salad up. The Porubiansky family eats this one at least once a week in the summer.
The Summer Salad features chopped tomato, sliced cucumber, and sliced onion. Add olive oil, salt, pepper, and basil. Chef tip: Add a splash of red wine vinegar to brighten up this salad.
The Summer Salad features chopped tomato, sliced cucumber, and sliced onion. Add olive oil, salt, pepper, and basil. Chef tip: Add a splash of red wine vinegar to brighten up this salad.
Chef Daniel Porubiansky of Century House Tavern in Woodstock knows how to make a mean tomato salad.

He will be sharing his expertise Aug. 13 on WXIA-TV’s Atlanta & Company show.

The well-known local chef uses tomatoes, when in season, an assortment of ways, he said, whether for the restaurant or at home for his family.

“At Century House Tavern we use tomatoes in a variety of ways, but my favorite is just a simple salad of raw sliced tomatoes of as many varieties that I happen to have on hand at the time,” Porubiansky said. “This version is simple but perfect: drizzle a little olive oil, sprinkle with a touch of salt and pepper, then add a little fresh basil and voila.”

The chef advises that cooks taste each tomato and see the different characteristics of each one — sweetness, acidity level and flavor.

“It is a lot of fun and absolutely delicious. Add a little fresh cheese and you have a great little course. I personally like goat cheese, but you can use a variety of different types such as mozzarella or Pecorino,” he said.

With locally grown tomatoes reaching their peak, this is the perfect time to experiment.

“There really is no substitute for a garden fresh tomato. Chopped, diced, sliced, stewed, sautéed, grilled, braised, baked, raw, snack, appetizer, salad, entrée and for desserts” the chef said. “Tomatoes are one of my favorite things on the planet. Yes, I called it a thing because it is one of the most versatile vegetables. Or is it a fruit? I will let you debate and decide. You can’t go wrong playing and creating with them and this is the time of year while they are fresh.”

Porubiansky says he uses tomatoes for sauces, vinaigrettes, pastes, soups, and sorbets. He chooses among tomatoes that are all colors of the rainbow — red, yellow, orange, green, blue (the newest color), pink, striped, the list goes on and on.

They come in all sizes as well, including large, medium, small, and extra small (the rare and delicious currant). They can be sweet, sour, acidic, juicy, but the one thing they cannot be is dry, he said. And each one has its own individual flavor.

“They are currently in season and available in both your own backyard and your local farmers market,” the chef said.

While diners love the choices at Century House, tomatoes and tomato salads can be an easy side or snack at home as well.

“At home we often send our kids to school with healthy snacks in their lunch. One of those snacks they like best is cherry tomatoes from our garden and cucumber spears, both of which are in season, healthy and delicious,” Porubiansky said. “We also add them to kebobs for grilling on my days off from work.”

When the garden overflows with fresh tomatoes, it is a good time to preserve them for enjoyment throughout the year, he said.

Porubiansky will be making the pictured dishes on Aug. 13th on WXIA’s Atlanta & Company.

Heirloom Tomato Salad a la Century House Tavern.

Olive oil, salt, pepper, and basil.

Thursday, June 11, 2015

Century House Tavern is proud to partner with Springer Mountain Farms. This TV commercial was just released and can be seen on WXIA/NBC. You can also hear the commercial on Star 94 radio.

Tuesday, May 26, 2015

century house tavern woodstock

Malika Bowling American, Dates, Outdoor Dining, Restaurant Reviews, Southern

When you think of fantastic OTP dining, your mind, naturally goes to Roswell, right? Sure they have fantastic restaurants like Table & Main, Osteria Mattone and Foundation Social Eatery. But don’t discount Woodstock. Cause then you’d miss out on Century House Tavern. Located in historic downtown Woodstock, Century House Tavern is located in what was once The Hubbard House, named after the family that lived there for six decades.

Before we talk about the food, let’s talk about the incredible wine list Century House Tavern has. If you are a wine lover, you need to visit and sample some of the unique finds. For whites, the Chilean Sauvignon Blanc and a Pinot Gris from Washington were quite pleasant for this non-white wine fan. Then there was the Bordeau blend that we had with our steak. Marvelous! 

 A Foie Gras on brioche paired with Prosecco was a sweet start to our meal. While I enjoy asparagus, I don’t usually get excited about it as a dish, but pairing it with a poached egg and bacon bits? If I could start every day with this for breakfast, I wouldn't mind that a bit. Not sure that I would order this dish during dinner though.

Next up was perfect seared scallops, served over artichokes, English Peas and Fava Beans. Fava Beans are popping up everywhere, have you noticed? The sweetness of the scallops was a terrific pairing with the citrusy Pinot Gris. This light dish is the epitome of spring time food, dare I say spring in a bowl.

I wish I’d paced myself better. The Sous Vide tenderloin didn’t get the justice it deserved with us beginning to get quite full. It was so juicy and flavorful though. and kudos to the staff on the Bordeaux blend it was paired with. And a Creme Caramel for dessert is the perfect sweet ending to share with your sweetie.

This works for a group get together or a date night. Woodstock is lucky to have Century House Tavern as as a break from the other uninspiring restaurants. Beer lover? Not to worry. They have a terrific beer selection, including selections from Reformation Brewery, also located in Woodstock.
Century House Tavern 770.693.4552

Thursday, May 7, 2015

Hyper-local sourcing trending on menus

By Carolyn O'Neil - For the AJC
Tender green asparagus spears signal that spring is in full swing on restaurant menus. But when you order a plate of jumbo asparagus topped with a poached egg, bacon lardons and brioche croutons at the Century House Tavern in Woodstock, chef Daniel Porubiansky sends another sign of the times.
He wants you to know that the egg came from a Bantam chicken raised by Tim and Nichelle Stewart of Rockin’ S Farms in Canton. This is more than a focus on locally grown. This is what’s being called hyper-local sourcing. Many people today want to know a heck of a whole lot about where their food is being grown. The National Restaurant Association’s annual round up of top 20 menu trends places hyper-local sourcing at No. 7, ranking higher than demand for sustainable seafood (No. 8) and gluten-free cuisine (No. 12).
Menu with a hyper-local view
The ultimate in hyper-local sourcing is when restaurants grow their own right on the property, either in raised beds, on the roof or as part of the landscaping. A short distance from hectic Los Angeles, Terranea Resort in Rancho Palos Verdes, is a welcome oceanfront oasis complete with three swimming pools, a spa, a nine-hole golf course and lush landscaping dotted with edible gardens to supply the resort’s chefs with just-picked produce.
When you savor the Meyer lemon cheesecake with strawberry tomato basil salsa on the menu at Terranea’s Mar’sel restaurant, your dinner comes with a taste of the resort’s fresh picks and a view of Catalina Island. While guests sip cocktails and take in the sunset from the cliffs high above the Pacific’s crashing surf, chefs are busy preparing meals made with a hyper-local grocery basket of leeks, eggplant, parsley, basil, citrus and strawberries harvested on the property. It’s good to know all that southern California sunshine benefits the flowers and the food.
Up on the roof
Ahead of the culinary curve, chef Robert Gerstenecker of the Four Seasons Hotel’s Park 75 restaurant in Atlanta added herbs, vegetables and even honeybees to his roof top Terrace Garden a few years ago. The arugula, kale and green beans are ready now, the peppers are flowering and the heirloom tomatoes have just been planted to ripen in time for summer menus ahead. The hotel’s spa has gone hyper-local too. Honey-based skin treatments utilize the sweet stuff from Gerstenecker’s bees buzzing on the fifth floor terrace.
Carolyn O’Neil is a registered dietitian and author of “The Slim Down South Cookbook.” Email her at

Thursday, March 26, 2015

In season: beets
Wednesday, March 25, 2015
By C. W. Cameron - For the AJC

Tim Stewart and his wife Nichelle have lived in the Free Home community of Cherokee County for more than 40 years. Several generations of Stewarts kept big gardens there, and as teenagers Stewart and his brother would sell watermelons for pocket money. When he established his family in Free Home, Stewart kept the tradition of putting in a big garden and set up a farm stand to sell extra fruit and vegetables for “vacation money.” About six years ago, the family turned their hobby into a business, establishing Rockin’ S Farms.
Nichelle Stewart manages the seasonal Saturday morning Woodstock Farmers Market where Rockin’ S sets up a booth. The Stewarts still keep a stand on the farm as well and offer their customers the chance to preorder produce which can be picked up on Tuesdays and Fridays. When they have a bounty, they also sell at the Thursday evening Sweet Apple Farmers Market in Roswell.
Beet Risotto (styling by Chef Daniel Porubiansky ) 
(Photography by Renee Brock/Special)
If that wasn’t enough, they also offer farm camp for children ages 3 to 13, with sessions available during spring break and for 10 weeks during the summer.
Among the many winter crops they plant, beets are a customer favorite. Right now Stewart is growing “Detroit Red,” an heirloom variety that’s probably the standard for red beets. The beets themselves are uniformly sweet and the greens are just as tasty.

“You can plant beets pretty much any time. But it can be a gamble. Some years, we plant it and it comes on and grows. Some years we plant it and it rots in the ground. When we plant in January, we should have harvestable beets come March. Baby beets are ready in 40 days, and larger ones are ready in 50 to 75 days, depending on the weather,” said Stewart.

Weather is the critical factor for Stewart since he doesn’t grow his beets in a tunnel house or with row covers. “We just plant it and hope for the best.” He grows his beets in the cooler months, putting in a crop in late August or early September which should yield a harvest by November. Then he plants again in January for a second crop.
“You can plant beets pretty much any time. But it can be a gamble. Some years, we plant it and it comes on and grows. Some years we plant it and it rots in the ground. When we plant in January, we should have harvestable beets come March. Baby beets are ready in 40 days, and larger ones are ready in 50 to 75 days, depending on the weather,” said Stewart.
“They just don’t grow as well in hot months for us. A lot of people will argue about that and plant them in May, but I’ve never had luck with them then.”
What he doesn’t have any trouble with is selling his beets. “Our customers love it when we bring gold beets, or the long cylinder types. And people love the tops. They juice the greens or put them into salads.”
Stewart’s personal favorite way to enjoy a beet is roasted with olive oil and salt. “They’re high in iron, and we have lots of customers who juice them leaves and all. I have a shake like that every morning.”
Beet Risotto with Roasted and Pickled Beets
This recipe comes from Daniel Porubiansky, executive chef/partner of Woodstock’s Century House Tavern. Porubiansky is one of the Stewarts’ biggest fans. “I love using local produce at Century House Tavern and Rockin’ S Farm is a major part of the local produce on my menu. In fact, I credit them on my menu along with other local farmers here in the Woodstock area. Tim and Nichelle are two of the most genuine people you will ever meet. Their local produce inspires my ideas for the menu on a weekly basis.”
9 tablespoons unsalted butter, divided
1 medium onion, cut into 1/4-inch dice
1 bay leaf
2 cups Arborio rice
1 cup white wine
8 cups chicken stock, divided
2 large red beets, divided (about 3/4 pound each)
1 cup water, plus more if needed
Salt and pepper
4 tablespoons shredded Parmesan
6 sprigs parsley, leaves picked from stem and finely chopped
Roasted Beets (see recipe)
Pickled Beets (see recipe)
In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and bay leaf and stir constantly for 2 minutes. Add rice and continue to stir. When the rice begins to stick, add white wine and stir until the wine is reduced. In 1/2 cup portions, add 6 cups chicken stock and continue to stir for the next 18 minutes. If not serving immediately, remove from heat and place on rimmed baking sheet in a thin layer. Cover and refrigerate until ready to use. This step may be done a day or two in advance. If serving immediately, keep warm.
While rice is cooking, make beet puree: In a small skillet, melt 1 tablespoon butter over medium heat. Peel and cut one beet into 1/2-inch dice. You should have about 2 cups diced beets. Add to butter and cook for 2 minutes, stirring occasionally. Add water, increase heat and bring mixture to a boil. Boil until liquid cooks away and beets are tender. If liquid is gone before beets are tender, add a little more water and continue to cook. When beets are tender, move them to the jar of a blender, add 2 tablespoons butter and puree. If not serving immediately, move to a small bowl, cover and refrigerate until ready to use. This step may be done a day or two in advance. If serving immediately, set aside.
While rice is cooking, peel and juice the second beet. Reserve 1/4 cup liquid and save the remainder for another use.
When ready to serve, bring remaining 2 cups chicken stock to a boil. Add to risotto and stir until risotto is warmed through. Season to taste. Add remaining 4 tablespoons butter, reserved beet juice, beet puree, Parmesan and parsley. Taste for seasoning and divide between serving plates. Garnish with pickled and roasted beets. Serves: 6
Per serving: 497 calories (percent of calories from fat, 37), 22 grams protein, 61 grams carbohydrates, 2 grams fiber, 22 grams fat (11 grams saturated), 49 milligrams cholesterol, 186 milligrams sodium.
Roasted Beets
Trouble finding baby beets in several colors? It’s fine to just use one or two colors instead. And if you can’t find baby beets at all, substitute 1 large beet in place of each bunch, expecting that the large beets will probably take 1 hour to cook.
1 bunch each baby red, baby gold, and baby candy stripe beets
1 teaspoon cumin seed, divided
1 teaspoon salt, divided, plus more if needed
3 sprigs thyme, divided
3 tablespoons olive oil
Preheat oven to 400 degrees.
Remove greens from beets leaving a 1/2-inch stem. Wash thoroughly. Reserve greens for another use.
On a 12-inch square of aluminum foil, arrange one bunch of beets. Sprinkle with 1/3 teaspoon cumin seeds and 1/3 teaspoon salt. Add one sprig thyme and tightly seal package. Repeat with remaining two colors of beets. Arrange foil packages on a rimmed baking sheet and bake 30 minutes or until beets are tender. Remove from oven, carefully open foil and let beets stand 5 minutes. Peel beets and cut them into bite-size pieces. Gently toss with olive oil and salt to taste. Should be prepared when ready to serve risotto. Makes: 3 cups
Per 1/4-cup serving: 33 calories (percent of calories from fat, 90), trace protein, 1 gram carbohydrates, trace fiber, 3 grams fat (trace saturated fat), no cholesterol, 183 milligrams sodium.
Pickled Beets
3/4 cup red wine vinegar
3/4 cup granulated sugar
3/4 cup water
3 bay leaves
1 1/2 teaspoons coriander seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons peppercorns
3 medium beets – one each, gold, red and candy striped
Make pickling liquid: In a small saucepan, combine vinegar, sugar, water, bay leaves, coriander seed, fennel seed, mustard seed and peppercorns. Bring to a boil. Set aside to cool.
Peel beets and slice thinly on mandoline. Keep each type of beet separate in its own glass, ceramic or stainless steel bowl. Divide pickling liquid between bowls of beets, taking care to divide spices evenly. Cover and refrigerate. Must be done at least 1 day in advance, and can be done up to 2 days in advance. Makes: 3 cups

Per 1/4-cup serving: 70 calories (percent of calories from fat, 3), 1 gram protein, 16 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 17 milligrams sodium.

Tuesday, February 17, 2015

Chef Daniel was featured on Atlanta and Company today with Christine Pullara. Here is the link to watch him prepare Local Spaghetti squash salad with goat cheese and port wine vinaigrette:

Local Spaghetti Squash Salad with Goat Cheese and Port Wine Vinaigrette (Serves 6-8)

Squash Ingredients:

1 Spaghetti squash Juice of one lemon
1 TBSP butter
1 TBSP grape-seed oil
1 TBSP honey
1 sprig thyme
1 sprig sage
Salt and pepper


Preheat oven to 350. Cut Spaghetti squash in half and with a spoon scrap out seeds. Place in a deep casserole dish and season squash with salt and pepper, sage, thyme, honey, and butter. Add ½ inch of water to your casserole dish, cover with aluminum foil, and bake in the oven for 25-35 minutes (depending on the size of your squash). Check after 25 minutes to see if the squash will pull away from the skin with your fingers. If squash pulls away easily, remove from oven and set aside to cool. If not, squash may require an additional 5-10 minutes. Let rest for 20 minutes and remove/discard herbs, but let the juice remain. Take a salad fork and gently pull the squash from the skin. Go all the way around the squash and then pull from the center. This should look like spaghetti in a bowl. Add lemon juice and grape-seed oil and season with salt and pepper. Refrigerate until you are ready to serve.

Goat Cheese Mousse Ingredients:

1- 10 ounce log fresh goat cheese
2 TBSP olive oil
2 TBSP heavy cream
Juice of ½ a lemon
Salt and pepper


Place goat cheese in a bowl 30 minutes before you are ready to make. Add olive oil, lemon juice, heavy cream and mix with a spatula. Season with salt and pepper. Place in a piping bag and refrigerate. Remove from the refrigerator 30 minutes before serving.

Vinaigrette Ingredients:

1 pint port wine
2 ounces sherry vinegar
2 ounces water
8 ounces grape-seed oil
1 TBSP Dijon mustard
Salt and pepper 1 -6 to 8 ounce bag of mixed greens


Over medium heat reduce port wine to ¼ cup. Remove from heat and pour into a medium sized mixing bowl. Add mustard, water, and vinegar. With a whisk, slowly add grapeseed oil while whisking briskly until all of the oil is incorporated. Season with salt and pepper. Ready to serve.
Good grits! Pot roast goes well with creamy Southern staple
by Daniel Porubiansky
February 11, 2015 
Making grits can be a laborious process, as Chef Daniel Porubiansky learns first hand from Liz Porter. <br>Special to the Tribune
Making grits can be a laborious process, as Chef Daniel Porubiansky learns first hand from Liz Porter.
Special to the Tribune
Century House pot roast with Buckeye Creek Farm creamy grits.
Century House pot roast with Buckeye Creek Farm creamy grits.
When I was a child growing up, every Sunday we used to have pot roast, mashed potatoes, green beans and corn for supper. I grew up on meat and potatoes. Boy, was I missing out.

Over the last 30 years, while training to be a chef in kitchens across the globe, I discovered I was missing out on a lot of vegetables that I did not even know existed. Don’t get me wrong, Mom’s mashed potatoes are to-die-for, but so are Liz Porter’s creamy grits.

I recently had the opportunity to go to Liz’s farm, Buckeye Creek in Hickory Flat, and learn how to make grits. Oh my god, I had no idea.

I’ve been cooking with grits for over 20 years and had no idea how they were actually made. There is a lot of hard work and love that go into making a great grit. One must cure the summer/fall harvest and then shuck the dried corn cobs. Machine number one must be hand cranked by one person, while another person feeds the corn cobs into the machine. Out one end comes the cob, and out the bottom comes the kernels.

From there, the kernels go to machine number two. This is where the kernels get ground between two stones. The stones on the machine can be adjusted for the coarseness of the grind. From there, the grits fall onto a series of screens/sifters, each one finer than the last.

Depending on the fineness of the screen is how coarse or fine the grits will be. There can be four different kinds of grits/corn products from this one machine which are; big fat grits, coarse grits, creamy grits and polenta.

At Century House Tavern, we use the creamy grits on two dishes: Jack and Coke glazed pork belly and low country shrimp.

The creamy grits are a nice mix of the coarse and the fine grits. Our guests really love them and the fact that they are local. As you can see in this recipe, grits are versatile and blend well with many flavors. Have fun with the local ones while they are in season, but you can find grits year-round in your favorite grocery store.

Please enjoy and good cooking.

Daniel Porubiansky is chef partner of Century House Tavern in Woodstock.

Pot Roast


1 chuck roast

3 tablespoon olive oil (to sear)

1 large yellow onion (peeled and diced)

3 large carrots (peeled and chopped)

1 bunch of celery (washed and chopped – discard the leaves)

1 sprig thyme

1 sprig rosemary

1 bay leaf

10 black peppercorns

(Mix herbs and peppercorns in a sachet of cheesecloth.)

1 cup red wine

1 quart beef stock

½ stick butter

Salt & pepper


Season the meat with salt and pepper and sear the meat on both sides in a hot pan with olive oil. Transfer the meat to the roasting pan and deglaze the sauté pan with red wine. In the roasting pan, combine with the roast, the sachet, the stock, the red wine and the vegetables. Cover the pan and cook at 350 for about 3 hours (oven times vary and it may take 30 minutes more). The meat should be fork tender.

Remove from the oven and carefully take the roast out of the pan and place on a tray. Refrigerate for at least one hour. Remove the sachet and blend the remaining sauce with all the veggies to make the gravy. When the roast is cold, you can portion it into 6 equal portions (getting the roast cold first helps keep the roast from falling apart when cutting). This can all be done a day in advance.



1 pint of creamy grits from Buckeye Creek Farm

1 quart water

1 stick and 2 tablespoons of butter

¼ cup heavy cream



Bring water and 1 stick of butter to a boil. Add 1 pinch of salt and the grits, reduce heat to low, and whisk briskly. Let the grits cook 15 – 20 minutes, on low heat, stirring occasionally. Set aside.

Plate up:

Slowly bring gravy and portioned pot roast to a boil. Season with salt and pepper. Reduce heat to a simmer and add ½ stick of cold butter to the gravy and gently stir. When the butter is emulsified, the pot roast and the gravy should be ready. While the grits are being re-heated over low to medium heat, slowly add heavy cream and 2 tablespoons of butter while stirring constantly. Adjust final seasoning with salt. May require additional water while reheating.

In your favorite bowl, spoon the grits into the center, and gently place the pot roast in the center of the grits. Generously spoon gravy over the pot roast. Ready to serve.