Pepper Place Holiday Magazine

PEPPERPLACE.COM

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ISSUE 7 HOLIDAYS 2017

TA B L E O F CO NTENTS 1

WELCOME

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THE PEPPER PLACE GIFT GUIDE

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A LETTER FROM

Cathy Sloss Jones

Seasonal offerings from Birmingham’s best shops

DECKING THE HALLS AND TRIMMING THE TREES

HAPPY HOLIDAYS FROM PEPPER PLACE!

Décor from Charlie Thigpen to spruce up more than your garden

Dear Friends, 4

A MODERN TAKE ON HOLIDAY TRADITION

Design Supply puts a sleek spin on classic Christmas décor

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ANYTHING COULD POP UP UNDER THE TREE

A look at Pepper Place Pop-Ups: Honeycreeper Chocolate, Le Pop-Up USA, Alasaw, and Tom Beckbe

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AN ATMOSPHERICALLY WONDERFUL WINTER

Atmosphere helps you get stylishly cozy

2017 has been a big year at Pepper Place. We’ve welcomed new businesses to our corner of Birmingham, we’ve expanded our retail and restaurant offerings, we’ve welcomed a new COO to Sloss Real Estate, and we’ve laid the groundwork for what promises to be a very exciting and fruitful 2018 full of surprises and even more new members to the Pepper Place family. Soon, you’ll see that Pepper Place isn’t just growing, it’s growing even closer together.

As a step in that direction, we’d like to introduce you to the Pepper Place Gift Card—one wonderful gift that lets

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UPSCALE OFFERINGS FROM RICHARD TUBB

Give the gift of geometry this Christmas

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MAKING YOUR BLOWOUT MERRY AND BRIGHT

A season’s worth of beauty from The Collective

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PILATES FOR PRESENTS

Aero Joe has just the thing for a soaring start to the New Year

you purchase unique items, delicious meals, and delectable treats at retail shops and restaurants across the Pepper Place neighborhood.

This holiday gift guide shows off just a sampling of the very best of what the shops and restaurants at Pepper Place have to offer. From the eclectic decorations of Charlie Thigpen’s Garden Gallery, a longstanding staple, to the sleek interior stylings of Pepper Place newcomer Design Supply, there’s a little something for everyone this holiday season. The Pepper Place Gift Card makes it so that your friends and family can get

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FORGET TINSEL AND HOLLY. DECORATE WITH IRON AND STONE.

Frontera does the holidays with rustic elegance

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GIVE THE GIFT OF GREAT FOOD

Help make the Pepper Place Farmer’s Market happen

SEASON’S SEASONINGS Holiday Recipes from the Pepper Place Chefs

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to know all about what our corner of Birmingham has to offer.

We look forward to seeing you around the place this holiday season, and we look forward to sharing a wonderful 2018 with you.

Happy Holidays!

Cathy Sloss Jones President

Sloss Real Estate MAP OF PEPPER PLACE

SEASONAL OFFERINGS FROM BIRMINGHAM’S BEST SHOPS

Have you ever been given a really good gift? Like, a really good gift? Like, a gift that says more than, “I was thinking about you on my way out of the drugstore.” Like, a gift that feels like it was made just for you, that seems to somehow sum up your interests into a perfectly tidy package, that you know no one else in the world would appreciate as much as you do?

Those are the kinds of gifts you find around every corner of Pepper Place. Our shop owners seek out the very best of local artists and artisans and go to the very literal ends of the Earth to find items so charming and unique that they’re destined to find a home with the charming, unique people you love most. What’s more: Our shop owners are some of the most unique and charming people around. Stop by the place and get to know them!

THIS QUICK GUIDE SCRATCHES THE SURFACE OF WHAT OUR PEPPER PLACE TENANTS HAVE TO OFFER. JUST IMAGINE WHAT ELSE THEY’VE GOT IN STORE.

DECKING THE HALLS and

TRIMMING THE TREES Décor from CHARLIE THIGPEN to spruce up more than your garden.

GOLD MAPLE LEAF:

$50

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CRITTER ORNAMENTS:

$13-$18

A MODERN TAKE on

HOLIDAY TRADITION DESIGN SUPPLY puts a sleek spin on classic Christmas décor.

GLASS ORNAMENTS:

$15-$20

BLACK ANTELOPE

HEAD:

$320

CHRISTMAS TREES:

$74 (MEDIUM); $85 (LARGE) HAND-CARVED DEER:

$38 EACH

TASSEL BOTTLE OPENERS:

$12 EACH

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ANYTHING COULD POP UP UNDER THE TREE A LO O K AT P E P P E R P L AC E P O P-U P S: H O N E YC R E E PE R LE

P O P - U P TOM

U S A , B I S CU IT

B E C K B E , A N D

C H O CO L ATE , LE ATH E R

A L A BA M A

COM PA N Y,

S AW Y E R .

4-PIECE TRUFFLE BOX:

$14

HONEYCREEPER CHOCOLATE

BARS:

$8–$15

TRUFFLES:

$3

SAVON DE MARSEILLE SOAP:

$5

RED STEM GLASS:

$35

TEA TOWELS:

$28

LE POP UP

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PEPPERPLACE.COM

BISCUIT LEATHER COMPANY

LEATHER PLACEMATS:

4 FOR $200 NAPKIN RINGS:

4 FOR $32

BLACK & TAN:

$250

CANVAS COASTERS:

4 FOR $40

CANVAS NAPKINS:

4 FOR $60

BLACK & WHITE:

$250

RED PURSE:

$475

HAIR-ON-HIDE PURSE:

$750

HAT:

$125

TENSAW ALASAW JACKET:

$495

WINE/BOOK RACK: UTENSIL HOLDER:

$150

KINSMAN VEST:

$395

$140

BLAKELY JACKET:

$425

CUTTING BOARD WITH HANDLE:

$165

WOOD & BRASS TRAY:

$350

WEEKENDER BAG:

$449

TOM BECKBE

PEPPERPLACE.COM

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AN ATMOSPHERICALLY WONDERFUL WINTER ATMOSPHERE helps you get stylishly cozy

SHAGGY GRAY THROW:

$69

WHITE THROW:

ASSORTED COFFEE TABLE BOOKS

KOBO CANDLES:

$37

$109

MISTY BLUE CABLE BLANKET:

$169

TRIANGLE THROW:

$119

LONG PATTERNED PILLOW:

$179

SQUARE PATTERNED PILLOW:

$129

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UPSCALE OFFERINGS from

RICHARD TUBB Give the gift of geometry this Christmas

ANTIQUE BRASS AND DARK RAKU COLORED GEOMETRIC VASES IN AN ASSORTMENT OF SHAPES AND SIZES.

$29-$129 EACH.

PEPPERPLACE.COM

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R+CO HAIRSPRAY:

KEEPING YOUR BLOWOUT MERRY and BRIGHT

$29

A season’s worth of beauty from THE COLLECTIVE

R+CO THICKENER:

$28

ORIBE CÔTE D’AZUR BODY COLLECTION SET:

$110

V76 BY VAUGHN LIP BALM:

V76 BY VAUGHN BAR:

$14

$9

ORIBE DRY STYLING SET:

$75

ORIBE CANDLE:

$65

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PEPPERPLACE.COM

PIL ATES for PRESENTS AERO JOE has just the thing for a soaring start to the New Year.

AERO JOE GIFT CARDS GIVE YOUR FRIENDS AND FAMILY ACCESS TO BIRMINGHAM’S MOST INTERESTING AND BENEFICIAL WORKOUT OPPORTUNITY. BELOW IS JUST A SAMPLE OF AERO JOE’S OFFERINGS.

SINGLE PILATES MAT CLASS:

$15 EACH

PILATES MAT PACKAGE: 10 CLASS SERIES

$130! (ONLY $13 EACH!) SINGLE AERIAL YOGA CLASS:

$25 EACH

SINGLE PILATES GROUP EQUIPMENT CLASS:

$25 EACH

5 SESSION – AERIAL YOGA GROUP CLASS PACKAGE:

$110 (SAVE $15!)

5 SESSION – PILATES GROUP EQUIPMENT CLASS PACKAGE:

$110 (SAVE $15!)

SINGLE PRIVATE SESSION:

$70

SINGLE SEMI-PRIVATE SESSION:

$50

PEPPERPLACE.COM

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FORGET TINSEL and HOLLY DECORATE with IRON and STONE FRONTERA does the holidays with rustic elegance

$18

WOVEN WILLOW CHRISTMAS TREE:

$140 FIRE PIT:

$300

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PEPPERPLACE.COM

IRON AND STONE REINDEER:

$25

GIVE THE GIFT of GREAT FOOD Help make the PEPPER PLACE FARMERS MARKET happen

When you purchase Pepper Place Farmers Market apparel and merchandise, you’re helping ensure that the Market brings the best Alabama growers, food producers, and makers to Birmingham every Saturday, rain or shine, from 7:00 to noon.

As a 501(c)3 non-profit organization, the Pepper Place Farmers Market is dedicated to building a community around food and craft with chef demonstrations, educational events, improving fresh food access through SNAP/EBT and Double-Up Food Bucks, and by providing a happy, healthy, fun experience for families, friends, and pets every Saturday.

LONGSLEEVE T-SHIRT:

$25

BABY ONESIE:

$15

TOTE BAG:

$20

HAT:

$20 GREETING CARDS (4 CARDS PER SET):

$8

VISIT PEPPERPLACEMARKET.COM TO PURCHASE, OR HEAD TO THE FARMERS MARKET INFORMATION BOOTH ON SATURDAY MORNING.

PEPPERPLACE.COM

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SEASON’S SEASONINGS H O L I DAY R E C I P E S F R O M THE PEPPER PL ACE CHEFS The renowned gourmands at OvenBird, Bettola, Cantina, Red Cat, and the forthcoming Blueprint on 3rd share their tastes of the season so you can bring them home for the holidays. If these recipes please your holiday guests, be sure to swing by their dining rooms and pay your compliments to the chefs.

HEIRLOOM CAULIFLOWER GRATIN WITH HERBED BREADCRUMBS

by Chef Chris Hastings of Ovenbird (SERVES 8) •

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APPLE CHRISTMAS SALAD

by Cantina

A very nice Mexican side dish for Christmas dinner, this recipe is as easy as it is delicious. Simply mix the following ingredients to your preference: • Grapes • Sweet Cream • Yellow Apple • Pineapple in syrup • Walnuts • Sugar

HOT CHOCOLATE by Bettola

(SERVES 4 TO 6) • •

11/2 teaspoons ground allspice

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1 tablespoon vanilla extract (or the seeds scraped from the inside of a whole vanilla bean)

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Fine-grated zest of a large orange

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3 cups water, or half-water, half-milk, or half-water, halfcream

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Generous pinch of salt

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1/8 teaspoon freshground black pepper (optional)

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1/2 cup sugar, or to taste

10.5 to 12 ounces bittersweet chocolate, broken up

In a 3-quart saucepan combine all ingredients except the chocolate. Bring to a boil, cover, and simmer 2 minutes.

Pull the pan off the heat, let it sit a few minutes, then whisk in the chocolate until smooth. Taste the chocolate for sweetness and enough allspice. Serve hot.

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1 pound white heirloom cauliflower florets, cut into small, bite-sized pieces ¾ pound purple heirloom cauliflower florets, cut into small, bite-sized pieces

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¾ cup freshly grated Parmesan

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½ teaspoon chopped fresh thyme

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1½ teaspoons kosher salt

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½ teaspoon freshly ground black pepper

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12 chestnuts, roasted, peeled and diced*

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1 to 2 teaspoons black truffle oil

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4 cups heavy cream

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1½ cups herbed breadcrumbs

Preheat oven to 400°F. Combine cauliflower, diced chestnuts and heavy cream in a medium stockpot or Dutch oven. Bring to a boil, reduce heat and simmer for 10 to 12 minutes. Using a slotted spoon, remove the cauliflower and chestnuts from the cream and set aside to cool. Add the Parmesan and thyme to the cream and return to a boil; reduce heat and simmer until cream mixture is reduced by half and slightly thickened, about 20 minutes. Return the cauliflower to the cream mixture and season with salt and pepper. Drizzle truffle oil into the cauliflower and cream mixture and stir to combine. Spoon cauliflower mixture evenly into 8 (1-cup) ramekins. Top each ramekin with 3 tablespoons of the herbed breadcrumbs. Place gratins in the oven and bake for 4 to 5 minutes, or until the crust is golden and the sides are bubbling. Serve immediately.

HERBED BREADCRUMBS

(MAKES ABOUT 3¼ CUPS) •

½ (8-ounce) fresh French baguette, torn into 2-inch pieces

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1 tablespoon chopped fresh thyme leaves

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2 tablespoons chopped fresh parsley leaves

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1½ tablespoons chopped fresh chives

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¾ teaspoon freshly grated lemon zest

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¼ teaspoon minced garlic

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¾ teaspoon kosher salt

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¼ teaspoon freshly ground black pepper

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¼ cup unsalted butter, melted

Place bread in a food processor and pulse until bread is a uniform crumb consistency; transfer crumbs to a large mixing bowl. Add all ingredients except the butter and mix well. Drizzle melted butter over the crumbs and toss to evenly coat. Use immediately or refrigerate until ready to use.

BLUEPRINT ON 3RD SHE-CRAB SOUP

(SERVES 6 TO 8) •

1 pound jumbo lump crabmeat (free of shells)

chopped •

1 cap full crab boil

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1/2 cup sherry

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Juice of 1 lemon

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1/4 pound butter

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1/2 pound crab roe

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1 pound medium scallops

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4 cups seafood stock

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1 scallion sliced

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4 cups milk

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1 cup heavy cream

1 small bundle of chives

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1 large sweet onion, sliced

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Rue to desired thickness

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1 clove garlic,

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Salt and pepper to taste

Slice onion, chop garlic and set aside. Warm large sauté pan to medium-high heat and add onion, garlic and butter. Cook for about 3 to 4 minutes or until onion softens.

Add scallops and crab roe and continue to stir and cook for 3 to 4 more minutes. Add sherry, lemon juice and crab boil, then milk, heavy cream and seafood stock. Continue cooking until mixture becomes hot throughout.

Set mixture aside to cool then puree in food processor.

Bring back to the stove over medium heat and add half of the crabmeat and rue to desired consistency & garnish with remaining crabmeat and chives. Add salt and pepper to taste.

SPANAKOPITA

by Red Cat •

1 box fillo pastry sheets (#7, if possible), 14” x 18”, at room temperature

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4 oz of cream cheese

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44 oz frozen spinach and collard greens combined (freeze-dried)

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2 oz chopped dill

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2 bunches of green onions, finally chopped

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½ teaspoon salt

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½ teaspoon pepper

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¼ cup parsley

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16 oz of feta cheese, crumbled

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6 eggs, lightly beaten

Combine green onions, spinach-collard green mix (the right proportion is about 34 oz spinach to 10 oz collard greens), and cream cheese. Microwave until greens are thawed and cheese is soft. Stir in salt, pepper, parsley and dill. Blend thoroughly and simmer together on the stove until bubbly; set the mixture aside to cool.

Meanwhile, in a separate large container, mix together the feta and the eggs. Pour in the cooled spinach mixture and combine.

This is the spanakopita stuffing.

In a large rectangular baking pan lay the fillo sheets one by one, all except five, allowing the sheets to overlap the edges. The trick is to lay one sheet on the bottom flat, then lay the other sheets so that one side extends up the sides of the pan and falls over the edge about one inch. This keeps the filling from touching the side of the metal pan.

With the fillo sheets still draped over the side of the pan, scoop the spinach mixture into the pan and spread evenly. Fold the loose sheets of the fillo over onto the top of the filling. Lay the remaining sheets over the top of the filling. If the sheets are slightly bigger than the pan, just fold over the extra back onto the sheet.

Preheat the oven to 350 degrees. Score the top of the uncooked spanakopita with a sharp knife according to the size pieces that you want. We score 12 equally sized pieces. Cook for about 46 minutes. The top should be browned but not burnt.

If the pie has expanded in some places during cooking, it will return to normal once it cools.

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F R E E PA R K I N G

RETAIL & SHOWROOMS 3. AERO JOE PILATES www.aerojoepilates.com 6. ATMOSPHERE HOME ESSENTIALS www.atmospherehomeessentials.com

MEDIA & COMMUNICATIONS 6. ABOUT TOWN www.abouttownsite.com 4. AIRSHIP, LLC www.teamairship.com

6. CANTLEY & COMPANY www.cantleyandcompany.com

3. BLACK BENAK, LLC www.blackbenak.com

3. CHARLIE THIGPEN’S GARDEN GALLERY www.charliethigpensgardengallery.com

6. FRED www.thinkfred.com

4. THE COLLECTIVE www.thecollectivebham.com 5. DEKALB OFFICE www.dekalboffice.com

6. CAYENNE CREATIVE www.cayennecreative.com 5. COUNTRY LIVING www.countryliving.com

1. EISYS, INC www.elsys-inc.com

4. HODGES AND ASSOCIATES www.thehighroad.com

2. FERGUSON www.ferguson.com

6. MURPHY MEDIA, INC www.murphymedia.com

9. FRONTERA www.fronterairon.com

4. PEPPERMINT PHOTOGRAPHY www.apeppermintphoto.com

3. KING’S HOUSE ORIENTAL RUGS www.kingshouseorientalrugs.com 4. RICHARD TUBB INTERIORS www.richardtubbinteriors.com 3. SCENE www.artgallery1930.com

ZYP BIKESHARE

OFFICES 5. AQ2 TECHNOLOGIES 3. LIVE www.aq2tech.com DESIGN GROUP www.livedesigngroup.com 5. BATTLE & WINN LLP www.battlewinn.com 6. MOMENTUM www.momentumleaders.org 5. BRIK REALTY www.brikrealty.com 4. RYAN FREEMAN INC www.rfbuilders.com 6. CHAPEL STEEL www.chapelsteel.com 6. SCHILLECI & TORTORICI, PC 5. CHIP REWARDS INC www.themillenniallawyer.com www.chiprewards.com 4. SOUTHERN 5. EPIC ENVIRONMENTAL www.epicbrokers.com LAWCENTER www.southernenvironment.org 4. HASKINS JONES, LLC 4. THE WATSON FIRM www.haskinsjones.com www.birminghambusinesslaw.com 6. KRUMDIECK A+I DESIGN www.krumdieck.com

PEPPERPLACE.COM

4. YEATTS LAW FIRM www.yeattsfirm.com

FOOD & ENTERTAINMENT

4. PERITUS PR, LLC www.perituspr.com

MARKET AT PEPPER PLACE www.pepperplacemarket.com

6. PRODIGI www.prodigistudio.com

5. BETTOLA www.bettolarestaurant.com 8. BLUEPRINT ON 3RD (Opening 2018) 5. CANTINA www.cantinatortillagrill.com

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7. HOP CITY www.hopcitybeer.com 6. OVENBIRD www.ovenbirdrestaurant.com 5. THE RED CAT www.theredcatcoffeehouse.com 6. TERRIFIC NEW THEATRE, INC www.terrificnewtheatre.com