Jennifer Allen-McFarren

Written by The Grits Girl

During the summer of 2010, the Grits Girl was visited by a young college student seeking an internship in the grits marketing department. The Grits Girl, who never had an intern before, thought to herself, Why not? And then accepted Jennifer Allen into the Grits-fold for a summer semester. We recently caught up with our former intern (now Jennifer Allen-McFarren). We found out what it’s like to be out of college and part of the workingman’s world, what kind of job she landed, why she thinks she needs a “chill-pill,” and most importantly, why she really loves grits.

GG: Looking back to when you were a little girl, Jennifer — What did you want to be when you grew up?

JAM: I would like to claim something glamorous, like an actress on Broadway or a ballerina, but the truth is that I wanted to be a yellow school bus driver. Those things fascinated me!

GG: You recently graduated from college with honors, were hired by the Chamber of Commerce as their manager of programs and events, purchased your first home, ran a half marathon, planned and executed a beautiful wedding for yourself and Mr. McFarren — that’s a lot to have accomplished in such a seemingly short amount of time. What have you learned about yourself in the process?

JAM: Wow. I’m tired just reading that list! What have a learned about myself? That I thrive by moving, doing, and going. On the flip side, I have learned that I need to take a “chill pill” sometimes and take in all that life has offered me. I have a supportive family, wonderful husband, and a job that I love. I really have a lifetime of learning ahead of me and have only just begun. Finally, I need to give credit where it is due — the “grits girl” herself taught me quite a bit. Mostly about professionalism, creativity, and dedication. All of which have impacted my professional and personal life.

GG: The New Year is coming up. Time for resolutions — what’s yours?

JAM: To eat more grits and take my vitamins every morning. I’ve been slacking on both since my time at the Fish House!

GG: The half marathon — were you fueled by grits? Can grits make you run faster? (We have always suspected this to be true.) Seriously — any useful tips on getting started with a running regime?

JAM: Absolutely. The great thing about grits is that they’re a flexible fuel. You can add your own fixin’s! I’m not an expert runner by any stretch, but I would say that you need to find your motivation behind running. Starting a new training plan or running for the first time can be overwhelming, but if you have already determined why you want to run, you will always have that to motivate you. I run for a sense of self-satisfaction and accomplishment. Others I know run to clear their mind, get in better shape, or to fuel their competitive nature. Running is a great sport because you can tailor it to your lifestyle and abilities.

GG: What’s your favorite holiday dessert?

JAM: Tapioca pudding. Is that gross? I know that it’s not a holiday dessert per se, but I only make it around the holidays.

GG: You were our intern while you are in college. What did you find most surprising about the restaurant business?

JAM: I was surprised (and impressed) to learn about all of the pieces, parts, and people that go into making a successful restaurant.In order to function properly, there has to be strong communication and collaboration among team members. I was intrigued to learn about the thought and care that goes into each and every guest that dines at the Fish House. Every piece of feedback is taken to heart in order to enhance the experience of guests. The Merrill family is incredibly dedicated to Pensacola, and their efforts with the Great Southern Restaurant Group reflect that.

GG: What’s happening at the Chamber of Commerce? Why should folks join? What would people be surprised to know about the Chamber?

JAM: When I am talking to prospective members about joining the chamber, I first ask about their business. What are their goals, priorities, and objectives? Our main focus is to be a catalyst and support system for the business community. Businesses need support in a multitude of areas. Some are interested in legislative action, others in small-business resources or incentives, and others in networking opportunities. The Pensacola Bay Area Chamber of Commerce supports our community in any way possible. Right now, we are in the middle of Vision 2015, our economic development initiative to add 3,000 new jobs by the year 2015. Personally, I was surprised by the tremendous support this community has shown to this effort. Pensacola is ready for growth and has committed to supporting it! We have raised 8.6 million dollars to work with existing industries, new businesses that are interested in locating here, and creating new jobs. This community is serious about economic development and that is exciting!

GG: What is your favorite thing about living in Pensacola?

JAM: In essence, our quality of life. Where else can you live with easy access to the world’s most beautiful beaches, rivers, and parks as well as festivals almost every weekend? On top of that, I love the people in Pensacola. They are proud of their community and so am I.

GG: Why do you love grits?

JAM: I love grits because I’m a Southern girl. It would be a sin not to, right? Plus, you can eat them for breakfast, lunch, and dinner! We have grits almost every Saturday and Sunday morning at my house and try to make it to your house for those Gouda grits at brunch on Sunday mornings!

Oh, sure, the Grits Girl would love to take all the credit for this young woman’s accomplishments. After all, Jennifer’s direct quote was that the Grits Girl taught her “quite a bit” and everybody knows that’s nothing to sneeze at. Truth be told, Jennifer taught the Grits Girl more things that summer than the Grits Girl taught her. She taught me that there are still young people who understand that there is a lot to learn in this world. Jennifer’s a good Southern girl —she was “raised right,” as they say here in the South. She is a hardworking young woman who is willing to do what it takes to learn as much as she can and be appreciative along the way.

Until next time, Good Grits to you and yours, The Grits Girl.

Shelley Yates is The Fish House Grits Girl

Spiced Apple Pie Martini / Gary McCracken/gmccracken@pnj.com

With the holiday season upon us, I thought it only fitting to write about a cocktail that goes with the season. Everyone has a favorite food or drink that they associate with different holidays or times of the year. Of course most of us relate hearty turkey, poultry or duck meals with Thanksgiving and Christmas, but there are other dishes, although not main courses, that are nonetheless just as relevant to these holidays. Foods such as cranberry sauce, stuffing, gravy-covered mashed potatoes — and for me, warm apple pie.

Let me introduce you to the spiced apple pie martini. It’s pretty much known that the “flavored martini craze” began with drinks such as the cosmopolitan and more so with the apple martini. However, don’t mistake the spiced apple pie martini as just another cocktail with an apple flavor. This drink tastes remarkably like a liquid version of the apple pie dessert just after a Christmas dinner.

Travis Hasse’s Apple Pie Liqueur, an apple- and cinnamon-flavored spirit, along with Three Olives Vanilla Vodka and the Italian vanilla- and citrus-infused liqueur Tuaca are the main ingredients that blend so well together that the ultimate result is a piece of spiced apple pie in a glass.

To make this drink, combine the following in a martini shaker:

3/4 ounce Travis Hasse’s Apple Pie Liqueur

½ ounce Three Olives Vanilla Vodka

½ ounce Tuaca

2 ounces organic pear nectar

Shake vigorously and strain into a graham-cracker-rimmed martini glass

Lightly sprinkle cinnamon on top to taste.

You can go through the time and effort to make your own apple pie, or you can come down to The Fish House and have one of our bartenders make you a spiced apple pie martini. Enjoy!

Cocktails and appetizers are perfect for holiday parties. / Tony Giberson/tgiberson@pnj.com

I must say Christmas is my favorite holiday, from the decorations to the smell of a fresh-cut Christmas tree being decorated by the family. To me, the house just feels warmer and more welcoming with the scent of baked cookies and the glow from the fireplace as it crackles during dinner.

The best part about this holiday is that you can celebrate all month long. Between office holiday gatherings and gift exchanges with friends over wine and old black-and-white Christmas movies, there are several ways to celebrate the season. This week I would like to offer you a few ideas on how to celebrate with friends and co-workers throughout the month.

As you may know, I am in charge of holiday celebrations at the Fish House and Jackson’s Steakhouse. With the variety of rooms we provide and the types of events that I have planned and executed over the years, I’m inspired to share some of my best ideas with you. Whether you work in an office of 10 or 100, there are lots of different ideas to make your co-workers feel special.

If you are working in a small office, I suggest a low-key but entertaining sit-down dinner. Most of the law offices we cater to, for example, enjoy using the Bait Shop, a private dining room at the Fish House that accommodates anywhere from 10 to 20 people when hosting a holiday sit-down. When planning your office party, get with the chef and coordinator of the venue you’ve chosen to see that the menu is holiday-inspired. Most places, including ours, love to create custom menus for smaller groups. It is a great idea, depending on your budget, to do a wine pairing with each course. To make the night even more entertaining, have everyone bring a wrapped gift (under $20.00) and play Dirty Santa during the dessert course. This is a great game for smaller offices where all know each other pretty well.

If your workplace has more than a handful of employees, a cocktail and hors d’oeuvre party is just the ticket. This allows everyone to mingle in an “out of the office” setting and get to know each other better. You can even theme the party to make it more festive. I love the “ugly sweater” theme myself. Everybody wears the ugliest sweater they can find, which breaks the ice right away, generating immediate conversation.

Large events can be pricey; however, there is something you can do to save your pocketbook (or your boss’s if you are in charge of the planning). Instead of hosting an open bar, provide beer, wine and a signature drink. For example, a party I planned last year featured our house wine and beer, and we created a Cranberry Fusion Martini for the girls and a mixed drink called The Rudolph for the fellas. Both drinks were Christmas red and tasted like holiday cheer!

The time of day that you throw your party will determine the type of food you should order. If the party is, say, from 5 p.m. to 7 p.m., you can get away with five or six passed items, because your guests can have dinner on their own after the party. If, however, your party runs from 7 p.m. till 9 p.m., I suggest heavy appetizers with the addition of a few action stations — because the party is falling right smack into dinnertime. Fun action stations I just love are the “Grits à Ya Ya Bar” we do at the Fish House and the “Stir-fry Station” that Atlas, our sister restaurant, does for our large cocktail parties on the deck. These stations allow guests to customize what they want. All the seafood lovers and meat eaters are happy, having the choice of either/or at both stations!

If spending time with your co-workers isn’t your thing, no worries. Gather five or six or your closest friends and pick up a few bottles of vino. My girlfriends and I like to do cookie exchanges and take the delicious varieties home to our families. (Truth to tell, by “take them home to our families” I mean taking the cookies home and hiding them in a secret drawer.) All you need for a holiday “girls’ night in” is wine, cookies and conversation — but especially the wine.

Until next time, friends, Happy Holidays.

Cranberry Upside-down Cake. / Gary McCracken/gmccracken@pnj.com

Time to bring out the tried-and-true pie and cake recipes that all the family has come to love and look forward to every year. In every family, someone has perfected the staples; pumpkin pie, apple pie, pecan pie and so on. If you are not one of those lucky ones that make that family favorite, you are probably the one that gets to take new and interesting desserts to the family dinners. That would be me. I never take the same dessert to the holiday festivities. I always try to do something I know no one else would even think of doing, but still has that “Holiday” element to it.

This year I wanted to use the element of cranberries. There are not many desserts that use cranberries, and why only use them in a sauce? You can use fresh or dried cranberries for this recipe. If using dried cranberries, reconstitute them first. I like to let mine marinate overnight in orange juice, or an orange liqueur like Grand Marnier. Just be sure to squeeze out any excess liquid. Happy Holidays!

CRANBERRY UPSIDE-DOWN CAKE

Butter a 9-inch by 3-inch round cake pan and set aside

Preheat oven to 350 degrees

Topping

4 tablespoons unsalted butter

¾ cup light brown sugar

2 cups cranberries

In a heavy-bottom saucepan melt butter over medium heat; add brown sugar and cook, stirring occasionally, until mixture is foamy and pale, 3 to 4 minutes. Pour into prepared cake pan and swirl to distribute evenly on bottom of pan. Place cranberries evenly over topping. Set aside and make cake batter.

Cake

1½ cups all-purpose flour

1½ teaspoons baking powder

3 tablespoons cornmeal

½ teaspoon salt

8 tablespoons unsalted butter, softened

1 cup plus 2 tablespoons granulated sugar

4 large eggs, separated, room temperature

1½ teaspoons vanilla extract

2 tablespoons orange zest (about two oranges)

2/3 cup milk, room temperature

Sift together the flour, baking powder, cornmeal and salt; set aside. Beat the butter with an electric mixer at medium speed. Gradually add 1 cup of sugar. Continue beating until light and fluffy, about 2 minutes; scrape the bowl. Beat in yolks and vanilla; scrape the bowl. Reduce speed and add dry ingredients and milk alternately in 3 or 4 batches, beginning and ending with the dry ingredients. Scrape the bowl. Add orange zest and beat on low until just smooth. Beat egg whites in separate bowl until you have soft peaks. Add 2 tablespoons granulated sugar and beat to stiff peaks. Fold ¼ of whites into the batter to lighten, and then add remainder of whites to batter and fold in completely. Pour batter into cake pan and spread evenly over the topping. Bake on bottom oven rack until golden brown and a toothpick comes out of middle of cake clean (60 to 65 minutes). Cool on rack 2 minutes; slide a small knife around edge of pan and cake to release sides. Place a serving platter over the pan and hold tightly while inverting the cake onto the platter. If any of the topping sticks to the pan, remove and place on top of cake.

On December 31, beginning at 6:00 p.m., the Fish House will offer a special dinner in celebration of New Year’s Eve. This special menu, created by Chef Billy Ballou, features four delicious courses paired with wines selected by Beverage Director William Morse and Premier Beverage Company.

Some highlights of the menu are an appetizer selection of a Butternut Squash Tart with roasted butternut squash, Alabama chèvre, and fresh herbs paired with Peter Lehmann Layers White 2010, Barossa and Adelaide, Australia. A dessert selection: Roasted Pear and Hazelnut Parfait, layered with roasted-pear mascarpone, hazelnut nougat, and zinfandel-poached pears paired with Marqués de Cáceres Satinela 2009, Rioja, Spain.

The full menu is available on our website: Click here

The cost of the event is $100.00 per person. The price includes four courses with nine menu options to choose from, with wine pairings that accompany each option. The price excludes tax and gratuity.

There are two available seating times for this event, 6:00 p.m. and 9:00 p.m. To make reservations, please call Melissa Bailey, events coordinator of The Great Southern Restaurant Group, (850) 433-9450.

After the dinner, guests are encouraged to dance the night away at the Fish House Deck Bar. Entertainment will be provided by Jerry Dawson of the Shiz and guest musicians from the Astronauts. Complimentary party hats, noisemakers, streamers and a champagne toast at midnight to welcome the New Year will be provided. There is no charge to attend the Deck Bar’s New Year’s Eve performance of Jerry Dawson and special guests musicians of The Astronauts band.

“It will be a fun night – we have the area’s only waterfront New Year’s Eve party,” says Jean Pierre Ndione, general manager of the Fish House. “Our outdoor areas are fully covered with clear sidewalls and heated, allowing guests to ring in the New Year on Pensacola Bay.”

Sparkling wines mentioned by Jim Shirley in his wine column include Marques Gelido, Graham Beck Brut and Francois Montand Rose. / News Journal

Wine Time – Special to The Pensacola News Journal

It’s time to think about stocking the wine box for the holidays. I recommend having a spread of three wines when entertaining a squad. A sauvignon blanc or light chardonnay will keep the white wine faction happy, a pinot noir is a nice touch for the red wine faction, and to prove it is a celebration, let’s bring in some bubbles.

On the easy to drink and easy on the pocketbook team is Francois Montand from the Loire valley. Their rosé is always a wine-festival award winner, and for about $11, it can be a winner at your event. And Cava, from Marquis de Gelida, is a standout, receiving ratings like wines that cost three times as much. New (to our area) is Graham Beck non-vintage from South Africa, a light, yeasty brut made from pinot noir and chardonnay. Both the Gelida and the Graham Beck can be picked up locally for about $12.