Moonshine is illegal?

Author: Bill Jones
Source: The Greeneville Sun



GREENEVILLE-Legendary Cocke County moonshiner Marvin "Popcorn" Sutton, 62, of 324 Upper Road, Parrottsville, was sentenced in U.S. District Court this afternoon to 18 months in federal prison.

Sutton had waived indictment and pleaded guilty in April 2008 to a two-count federal information that charged him with:

¥ possessing a .380-caliber semi-automatic pistol and a .38-caliber revolver (after having been convicted of numerous felonies); and

¥ producing distilled spirits by distillation from mash and other material.

U.S. District Judge Ronnie Greer, who imposed sentence on Sutton also ordered him to spend three years on supervised federal probation after he completes his prison sentence.

The judge, however, said he would allow Sutton to "self report" to prison when he is notified to do so. Until then, Sutton will remain under house arrest subject to electronic monitoring, the judge said.

The judge, in imposing sentence, said he could not impose a sentence of probation in Sutton's case because Sutton had four prior convictions for which he had received sentences of probation.

Judge Greer also said he was concerned about the "repeat nature" of Sutton's criminal conduct and the fact that he was on probation from Cocke County Circuit Court for manufacturing moonshine at the time he was charged with federal alcohol and firearms violations in March 2008.

The judge also said he had considered imposing a sentence of 24 months in Sutton's case, but decided against it because of Sutton's age and medical condition.

"If 18 months (in prison) doesn't deter you, I don't think 24 months will either," the judge said of his decision to impose a sentence at the bottom of the federal advisory sentencing guideline range.

In comments to the court, Sutton had said he was now too frail to continue making moonshine.

But the judge said he had seen nothing in medical records submitted to the court that indicated Sutton was "on the verge of death" or suffered from medical conditions that could not be successfully treated in federal prison medical facilities.

The judge said he had taken notice of dozens of petitions signed by residents of East Tennessee and Western North Carolina that had called for the court to show leniency in sentencing Sutton.

But the judge said he believed that if many of those who signed the petitions were asked if placing a man convicted five times on probation again would serve their interest, most would say "no."

Gregory Moore, an agent with the federal Bureau of Alcohol, Tobacco, Firearms and Explosives, testified on Monday that Sutton had been found last year to have been operating three moonshine-making stills in the Parrottsville area and had sold more than 200 gallons of untaxed whiskey to an undercover agent.

Agent Moore also testified that Sutton had shown the undercover agent two firearms that he had at his residence even though he was prohibited from possessing firearms because of previous felony convictions.

Assistant U.S. Attorney Robert Reeves also played for the court videos featuring Sutton that showed him surrounded by firearms and demonstrating how to make moonshine whiskey.

Dine Out for a Safer Atlanta

Dine Out for a Safer Atlanta
Category: Charities
When: Tomorrow, January 28, 2009, 7:00 PM
Where: Six Feet Under
4 star ratingbased on 79 reviews
415 Memorial Dr SE
Ste E
Atlanta, GA 30312
(404) 523-6664
Submitted by: Kathleen M. See all Kathleen M.'s events »
What/Why: In memory of John Henderson at the Standard, Six Feet Under is coordinating Dine Out for a Safer Atlanta. Participating restaurants will donate 20% of their sales to the Atlanta Police Foundation and the Crime Stoppers Atlanta John Henderson Reward Fund.

Other restaurants participating:

Agave
Atkins Park
Dakota Blue
Food 101
Little Azios- East Atlanta
Ria's Bluebird
Six Feet Under (both locations)
Taco Mac
The Standard
Vickery's Glenwood
HomeGrown Restaurants
Doc Chey's Noodle House
Osteria 832 Pasta & Pizza
Stella Trattoria
U Restaurant Group
Beleza
Cuerno
Fritti
Sotto Sotto
The Original El Taco

A moment's notice

moment’s notice
underground dining series

when: feb.12.09
time: 6:30pm
location: tba
reservations: (678)362-2838
password: tba
donation: $65
menu

Crab Croquettes
lemon zest, watercress salad, chardonnay aoili
mandois champagne nv

Loaded Mashed Potato Soup
bacon lardoons, mini cheese crackers, chive emulsion
bride’s maid white ’06 napa valley

Santa Barbara Scallop
chorizo, smashed fava beans, tangerine sabayon
kung-fu girl riesling ‘07

Beef Short Rib Pot Roast
caramelized carrots, pearl onions, pea froth, hash-browns
four vine zinfandel ’06

Blueberry Short Stack
maple syrup, whipped bacon “butter”, coffee
the rest of the swill

It well nigh sucks that the only place for Atlantans to sample Richards’ food is on the E Concourse at the airport, because he was a seriously big deal in Louisville before moving to Atlanta. – John Kessler AJC

Undergroud dining series...

So....
It seems that the word is out and that is a wonderful thing. Speaking with the crew about this blog article from John Kessler, we are going to launch a series of undergroud dining events so that the street side can eat, drink and be merry. Stay tuned for more details...


Tricked-out Chitlins with Candied Ginger and Kumquat Relish!
January 21st, 2009 by jkessler
Todd Richards (above) — the chef at One Flew South in Hartsfield-Jackson airport — is working on a new project in Decatur’s Oakhurst neighborhood to be called Harmony Park Canteen. The concept? Small plates, inexpensive large plates and a local neighborhood garden to supply vegetables.
The menu, which Richards has posted on his blog, promises all kinds of creative-yet-homey-if-occasionally-challenging Southern-themed nibbles (you know the genre, right?) such as crispy chicken livers, slab bacon sliders, fried okra, pigs’ trotters and the aforementioned chitlins served with the aforementioned offal gilders.
No word on when we can expect the restaurant to open.

Pictures from fox

TV Apperance

News Flash!!!!!!!

Duane & I are doing the FOX morning show. The segment is on the traditional presidential luncheon celebration. It will air between 7 & 8 am. Welcome to Atlanta...

Stars for a Cure

Got my first tattoo today. It was for the Lupus Foundation. I purchased four stars. More info below...

As a benefit event for The Lupus Foundation of America, Georgia Chapter, Tyrone "Red" Cooley, owner and proprietor of West End Tattoo, will be tattooing for 24-hours. From 1 p.m. Saturday, January 17, 2009 until 1 p.m. Sunday, January 18, 2009, Red will be tattooing RED STARS for a $25.00 donation. All proceeds will go to The Lupus Foundation of America, Georgia Chapter.
The Lupus Foundation of America is the nation's leading nonprofit voluntary health organization dedicated to finding the causes of and cure for lupus and providing support and services to all people affected by Lupus.

The enormity of Lupus is tremendous affecting over 55,000 Georgia patients and 1.5 million Americans. The effects on many families can be devastating, chronic, life long and life threatening for many women, men and children. The Georgia Chapter serves thousands of patients annually with information, referrals, literature, educational seminars, support groups, and over 50,000 website visitors. 90% of every dollar raised stays in Georgia to support the LFA programs. The Georgia Chapter was named the 2008 Chapter of the Year for outstanding efforts in education and support programs, volunteer development, groundbreaking advocacy efforts across the state and chapter growth.
Red's mother has suffered with Lupus for the past twenty years and there is still no cure for this disease. Please come and show your support. The J Dilla tribute party and DJ set by DJ Wildlife will begin at 12 midnight, with an open bar, so come through and party with a purpose!
*Register to be tattooed between the hours of 4 am and 9 am and you'll be automatically entered to win a free tattoo service valued at $100.00.*

love the 80's

Regan-nomics couldn't stop me from pulling out on of my favorite 80's albums. Am I old school or what? It's cool if you're laughing at me. Just be glad you aint here listening to me sing...

Track List
"Rosanna" (Paich) – 5:31
"Make Believe" (Paich) – 3:45
"I Won't Hold You Back" (Lukather) – 4:56
"Good for You" (Kimball/Lukather) – 3:20
"It's a Feeling" (S. Porcaro) – 3:08
"Afraid of Love" (Lukather/Paich/J. Porcaro) – 3:51
"Lovers in the Night" (Paich) – 4:26
"We Made It" (Paich/J. Porcaro) – 3:58
"Waiting for Your Love" (Kimball/Paich) – 4:13
"Africa" (Paich/J. Porcaro) – 4:57

The question is...

The question that is a forever will be the number question I receive is what does it take to be a great chef. The answers starts and only starts with being a great cook. Through out my journey, a long 23year journey, the must respected chefs are the ones whom actually can role up their collective sleeves and do it themselves.

In around about 1994 Chef Darryl Evans took me as a cook at The Four Season Hotel (then The Occidental Grand Hotel). The kitchen was in flux, one chef leaving and one chef entering. As you can imagine, when one leader departs his loyal staff follows with no exception in this case. With the celebrity status that chef brought, came high expectations as well as high volume clients. We were severely under staffed. Each night for dinner service chef would bring his knives and proceed to work the line w/ myself and the rest of the team. Damn we were busy. As time went on Chef felt comfortable w/ leaving us to our own devices however we all knew that if we were in the shits, he would be there be able to cook w/ us. The respect that we had for him spoke volumes in the hotel. Everyone knew that if you messed w/ him you had to deal w/ us. That essentially built us in to a greater team in which no person was greater than the other. In fact the goal was how to make each other better. This relationship sent on for several years and ended in 2001 as I, like others, set out on my own.

The culinary arts is not short of cooks right now. They come a dime a dozen. There is a shortage of great chefs or those whom are not worrying about fueling their egos or television persona. Those things are fun and great; even I have had he opportunity to do so. What is at issue the you can not stop cooking. There are to many cooks out there needing us to continue cooking. If becoming a chef continues down the path of less cooking, or in some cases no cooking, I don't want to be known as a chef. I will continue to use the title culinary artist. No one is saying that chefs have to stop dealing w/ their fiscal responsibilities. That would be just plain stupid. I am saying that chefs must start cooking again.

With the countries economic misfortunes, or bad management, a lot of chefs are forced back in to the kitchen; to actually cook again. Maybe some greatness will come from it. I believe it would. A stronger community of cooks will lead to better food, better hospitality and maybe a better economic outlook; which for me is the judge of greatness. How many butts are in your seats...

spa breakfast

Today's breakfast was a simple crimini mushroom omlet, watercress, ice radishes, tarragon mustard. What a way to start the day...

MRI Today...

So you want to know what a coffin feels like? Today I have my MRI on my back. The third in three years. Certainly the machine was not made for a person my size. I am glad I lost a few pound. On the average most people can just slide in the machine however my broad shoulders prevent that. I have to stretch my arms above my head; then they slide me in to the machine. There is a one inch gap between my nose and the machine. The whole experience last about 30 minutes. A long 30 minutes...

home cooking skate wing...

So it may not be your normal home cooked meal but I could not resist picking up some skate collar. I was going to buy some trout however they had skate for $3.99lb; which is a steal. I don't think this fish gets enough credit for how good it is. It is served w/ rutabaga puree, caramelized rutabaga, Brussels sprouts, ice radishes, sunchokes and tarragon mustard. The skate is crusted in a little fennel seed and splash of Meyer lemon juice.

We Flip for Flip

It has been about 10 years since I have seen a good friend of mine Raheem. Raheem was a pastry cook who worked w/ Duane and myself through the ranks of the Four Seasons Hotel Atlanta. 'Heem found out we were back in town and gave D' a call and we meet at Flip.

Though Flip is new, it had this charm of old friends a familiarity; yet it is still hip, attractive, energetic and the place to be. I had the Turf & Earth burger w/ rutabaga fries. I loved it. Didn't have any libations or shakes (gotta keep on the weight lose plan), but they look very good. I can not wait to go back w/ more friends, fam', culinary artist etc. No top chef sighting to report... Hopefully he was at One Flew South...

6am wake up call

So today for no apparent reason I woke at 6am. Did the usual tinkle thing, brushed my teeth and realized it was way to early for me to be up. It was raining, the smell of winter trees, hay and grass filled the air. Stepped out on the porch and sat in my wicker chair realizing boxers may not make for the best porch attire; but its 6am. I took a deep breath, looked around and smiled because I was home...
Welcome to Atlanta!!!!

Congrats to the Shed for...

My favorite Grant Park Heights / East Atlanta / Glenwood eatery received a wonderful review from Atlanta Magazine. Before we open O.F.S I was probably there every weekend; sometimes twice. Now that I have to cut around 2000 calories a day I can not go out and eat 4 courses anymore however I can tell you that there are several dish that pack huge flavors and low calories. No matter what is on the menu I still order the beet salad. From culinary artist to chef, the fact that Lance does not refrigerate oranges for the dish (my biggest culinary peeve next to onions in the fridge) has me hooked. Most people don't think that it makes a difference until you actually eat an orange that has never been chilled.

The Shed at Glenwood is one of the most un-fussiest (if that is a word) places you will find with great food, wine, service and host. $24 for three courses should be in your bail out program. Certainly it is mine...

475 Bill Kennedy Way
Phone: 404-835-4363
Website: theshedatglenwood.com
Hours: Tuesday–Thursday 4–10 p.m., Friday 4 p.m.–midnight, Saturday 10 a.m.–midnight, Sunday 10 a.m.–9 p.m.

Flip Burgers

Today Duane, Jerry & I are venturing to Flip Burger Boutique; food designed by top chef Richards Blais. Stay tuned for more details...

harmony park canteen

The crew is working on a new project in which we are gathering funding. The restaurant is named harmony park canteen. Our plan is to place it in the Oakhurst community of Decatur Georgia (still Atlanta metro area). Harmony park is a small plate venue w/ great food and spirits. Below you will find a menu preview. In this plan we are also starting a farm named Bluefoot Inner City Fruit and Vegetable Patch. The organic farm will supply this project and another acquisition (confidential agreement, can't name names) with most of the produce. All produce not used will be sold at farmer's market and/or donated to inner city schools. Some have asked where has this idea come from? I can not take credit for it. I found inspiration in my good buddy Sean Brock. Here is a link to his site (http://www.seanbrock.wordpress.com/).

harmony park canteen

Saucers All Saucers $5each unless noted

Soft Poached Egg
scallions, cheddar, ham, cracklin’, hominy

Bacon Plate
molasses, black pepper, cornbread mandolins

Chittlins $4
white toast, candied ginger, kumquat relish, pepper sauce

Fried Okra
stewed tomato “ketchup”, pickled baby corn

Pigs in a Blanket
sauerkraut, pretzel dough, brown mustard

Relish Tray
changes daily

Loaded Mashed Potato
sour cream whipped Yukon gold, lardoons, mini cheese crackers, chive emulsion

Small Plates All Small Plates $8each unless noted

Crab & Potato Croquettes
lemon zest, watercress salad

Slab Bacon Sliders
stone brook farms cheddar cheese, house-made pickles, whole grain mustard

Salmon Croquettes
pot liker, micro “greens”, black-eyed peas, olive puree

Crispy Chicken Livers
red onion marmalade, smoked pepper sauce

Georgia Trout
roasted beets, pecan brown butter sauce, rocket

7 Herbs & Spiced Breast of Quail
creamed corn, green tomato relish, cornbread stuffing

Beef Short Rib Pot Roast
caramelized carrots, pearl onions, pea froth, hash-browns

Slow Cooked Pig Trotter
curried apple sauce, fingerling potato salad, grilled onion

Grilled Garlic Rubbed Skirt Steak $10
truffle tatter-tots, creamed spinach, 1-A sauce

harmony park canteen

Big Plates All Big Plates $12each unless noted

Chicken Pot Pie
organic chicken, turnips, parsnips, fennel, leeks, cornbread

Meat Loaf Sandwich
pea & cheddar salad spread, fried onions, gravy tots

Leg of Lamb Steak $15
rutabaga puree, butter beans, pecans, mint gelee

Chuck-Wagon Menu 5 Courses $40
($5 split plate per two guest)

Dessert All Desserts $6each unless noted

Louisiana Crunch Cake
caramel sauce, vanilla ice cream

Bourbon & Chocolate Bread Pudding
served warm, bourbon sauce, buttermilk sorbet

Peanut Butter Pie
peanut brittle, grape jelly “candy”

Blueberry Short Stack
maple syrup, whipped bacon “butter”, coffee

Cheese Curd
preserved fig, toasted pumpkin seeds, fiddle-faddle®

Sweet Potato Soufflé
sorghum, caramelized marshmallow

harmony park canteen

open 5pm to 2am Tuesday thru Saturday for supper and lavations
open 5pm to 12am Sunday for supper and lavations
open 11am to 2pm Saturday & Sunday for brunch & lavations
closed Monday

Kitchen Out Take

Duane at his best...

Collard Green Scramble

It is no big (no pun intended), that I have always fought the battle of the budge. Lately many people have asked how I have been able to lose the first 30pounds. The answer is very simple. Eat right, exercise and drink plenty of water.
I am using a 30day diet plan that that requires no food after 6pm, lots of protein, very little sugar and water. Now to some that may seem drastic however being fat is a drastic way to live. Certainly if I am a chef a can follow this plan you can too. By the way this also means NO DRINKING!

Pictured is a simple dish of sauteed collard greens, onions and scrambled eggs. It took about 4minutes to make. OK...come on...Let's get healthy...