Lunch With Friends: Ryan Smith of Moveable Feast
Lunch is always better with friends, right? At least that’s how I feel. It’s even better when you get to pair it up with a catching up session on their projects. Macon is quickly turning into a town that encourages new ideas from multiple sources.
This first session of “Lunch with Friends” is with Ryan Smith of Moveable Feast and it features some amazing sandwiches that he made along with an update on Moveable Feast.
Soppressata Sammies with Heirloom Maters & Farm Egg
“These are pretty basic, I have some modifiers to make these sammies change from Adequate to Amazing, but if you don’t want to take the time, it’s totes cool with me.”
Ingredients:
4 Slices Pumpernickel Rye Bread
2 Slices Soppressata
2 Slices Muenster Cheese
1 Avocado
1 Lime
1 Tsp Ground Fennel
1 Dirt Farmer Heirloom Tomato
2 Farm Eggs from the Dirt Farmer
Salted Butter
Modifier:
Salted Thyme Brown Butter
To Make:
~Melt 1 stick of Unsalted Butter in a pan over Low heat.
~When butter begins to brown, add 2 bunches of Thyme to the the pan and simmer over Low heat.
~After 5 minutes, remove the Thyme from the pan and add 1 Tbsp Flaked Sea Salt.
~Melt 1 stick of Unsalted Butter in a pan over Low heat.
~When butter begins to brown, add 2 bunches of Thyme to the the pan and simmer over Low heat.
~After 5 minutes, remove the Thyme from the pan and add 1 Tbsp Flaked Sea Salt.
~Stir salt in the butter and remove from heat.
~While butter is still melted, transfer it to ramekin and store in the fridge to harden.
Sammies:
Preheat Your Oven to 350
While the oven is getting to temp prep the Avo Spread.
~De-pit and dice the Avocado.
~Juice the lime and add to a bowl with the diced Avocado.
~Juice the lime and add to a bowl with the diced Avocado.
~Add tsp of Ground Fennel to bowl and mix until smooth.
At this point, your Oven should be at temp.
~On 2 slices of bread, lay a piece of Muenster and Soppressata.
~On the other add a pad of Salted Butter or MODIFIER add a pad of Salted Thyme Brown Butter.
~Place in oven and toast while you cook your farm egg.
Next fry up a Farm Egg.
~Melt a Tsp of butter in a Small Sauce Pan and bring to simmer over Med heat.
~Crack in 2 eggs and wait for the magic to happen.
Sandwiches…ASSEMBLE!
~Pull your toast out of the oven.
~Scoop up and lay a fried egg ontop of each piece of rye with the meat & cheese.
~Spread a generous portion of AVO on top of the buttered toast.
~Spread a generous portion of AVO on top of the buttered toast.
~Slice your Heirlooom Mater and put it on top of the AVO.
~Gently assemble the halves.
~Cut the sandwich in half SQUARE WAY not TRIANGLE because you’re a grown ass adult. & ENJOY!
Molly: “So, it’s been a little while since we’ve really had the chance to talk a lot. Tell me about how Moveable Feast started?”
Ryan: “Moveable Feast was an idea I hatched thru my Design and Event Planning Company, Macon Management, LLC., early this year in an effort to compose a dinner series that would justify Joe Zawacki {of thedirtfarmers.com} and I bringing some talented Chef friends of ours to Macon for a Pop Up Dinner. The first of which ended up taking place the weekend of April 22nd and 23rd. After the success of not just selling out, but over selling this event, I decided to make this a recurring Farm Fresh Pop Up Event Series to take place on a pseudo quarterly basis.”
Molly: “What’s your mission with this?”
Ryan: “The goal of the Moveable Feast series is to grow the Macon food scene experience by exposing it to both outside talent and its own potential. My team and I seek to do this by bringing in talented and groundbreaking Chefs from outside of Macon and having them: 1. Conduct a private dinner using only local farm fresh food for their menu in a Pop Up Space. 2. Conduct a Cooking Demo at the lovely Robinson Home where they teach us a few techniques that they feel sets them apart. and 3. Work with a local restaurant group to compose and execute a Joint Menu for one night only, so local Macon Chefs get a chance to work with and learn from outside talent, and vice versa.”
Molly: “Where do you see this going?”
Ryan: “In the future, I see this event series bringing some really interesting and hugely talented Chefs and industry professionals into the Macon market and helping us all learn and grow from eachother. I also hope that in everything we do, we put focus on the local farmer, as Middle GA really has some of the best local produce in the nation, and it’s high time we recognize and appreciate that. Also, it’s a bit of a secret project right now, but I can tell you that there is a really exciting Chef Film Series coming to Macon that will occasionally intersect with Moveable Feast starting next year. So, yall keep an eye out for that.”
Well guys- keep your eyes open for everything to come! Sounds like it’ll be a lot of fun.
Love to all y’all,
Molly
