Richard Cary Wolfe Jr.
Deep family roots in Troup County
Wolfe Scratch Catering, personal chef, catering, organic gardener and organic farmer.
Gardening, farming, fly fishing, snow boarding, astronomy and spending time with my family and friends.
How did you learn to cook?
Working with and learning from talented people across the county, an abundance of reading, lots of long, hard work and inheriting a strong passion for agriculture from my father and my grandfather.
What is your favorite memory of cooking or being in the kitchen?
Growing up I always enjoyed learning from and hanging out with my mom when she was cooking in the kitchen, and my grandmother’s (Mamo’s) fried chicken.
What ingredient is always in your pantry or refrigerator?
Fresh herbs, fresh garlic, my own creole seasoning and unsalted butter.
What is your favorite cooking tool?
Sharp, heavy knife and a micro-plane.
Do you have a favorite cookbook?
I have like a thousand cookbooks and my favorite one changes all the time, but I recommend thrill of the Grill by Chris Schlesinger for the home cook.
What would people be surprised to find your kitchen?
A $30 smoker, Dottie and Daniels and a lack of fancy equipment.
When you go out to eat, what is your favorite thing to order?
Fresh fish, perfectly cooked rice and anything with pork in it.
What recipe is your comfort food that reminds you of home and why?
My mom’s chocolate sheet cake and vanilla ice cream. I am the oldest of four kids and my mom always made and still makes her chocolate sheet cake for our birthday.
Do you have a favorite cost-saving cooking idea?
Grow your own food.
What was your biggest disaster in the kitchen?
During a frantic “rush” in a busy restaurant I spilled a 20-gallon stock pot of boiling potato water all over my body causing second- and third-degree burns.
Using local and fresh ingredients is trendy and great, but above all the quality of your product is by far the most important ingredient. Turn the cooking TV shows off, use fresh herbs, try making your own deserts and get fresh fruit into your kitchen! Your love for cooking will grow.
(The cook gave the following information on his business as part of his additional comments.)
Wolfe Scratch Catering is a quality ingredient driven, from scratch catering company that specializes in new southern cuisine created by Chef Cary Wolfe.
Cary Wolfe has been cooking professionally for close to 20 years. After completing his education at the University of South Carolina his culinary travels have taken him all over the country. From high country cookery in the remote mountains of Wyoming and Idaho to executive chef positions in some of the more reputable Bistros in the south. He has returned to his family’s home in Georgia and is both excited and humbled to bring his refined cooking style to the area. His passion for cooking is equal to his passion for using local quality ingredients. He is fortunate to help his father Ricky and brother John on their family farm as well as in their certified organic garden titled W.O.L.F.E. (Wolfe Organic Local Farm Experience). He will strive to bring that same passion to you.
Currently we are a small but growing custom catering company serving seasonal cuisine with a creative twist. Our primary style is new southern cuisine, of course we can accommodate most any style you desire.
Most ingredients are sourced through regional suppliers including our local family farm - W.O.L.F.E. Farms (Wolfe Organic Local Farm Experience).
Chef Cary’s creative background will ensure your event to be a success.
Currently we are running an “off site” service simply meaning “we come to you”
We specialize in dinner parties, heavy hors d’oeuvres, lunches, small weddings, rehearsal dinners and wedding parties.
Menu options can be brought to your home or location or Cary would be happy to cook “on site.”
We can do anything from the most casual affair to a memorable gourmet experience. Which ever the case we will be committed to bring you the highest quality ingredients with everything mad from … scratch.
Festa Farfalle (Bow-tie pasta)
1 clove of garlic minced
1/2 red onion diced
I teaspoon chili powder
I teaspoon of cumin
I tablespoon of olive oil
Cook first ingredients until onions are translucent over medium heat in medium size sauce pan
1 cup of water
1 8 ounce can of tomato sauce
1 4 ounce jar of diced pimentos
1 1/2 pint of heavy whipping cream
Simmer over low heat stirring occasionally
Salt and hot sauce to taste
Toss finished sauce with
Bow tie pasta
Top with grilled chicken or steak.
Sauce quantity serves 4 to 6.
Greek style Humus
1 1-pound can of cooked chickpeas, drained
2 cloves of fresh garlic chopped
4 tablespoons tahini (ground sesame seeds)
Juice of 1 lemon
1 tablespoon of salt
1/2 cup of extra virgin olive oil
Combine all ingredients in processor with exception of olive oil
Once combined, slowly add olive oil in mixer while running
Add lemon juice or water to mixture to thin out mixture
Garnish with feta cheese, chopped fresh oregano, chopped fresh mint and lemon zest
Serve with pita bread and olives
1 quart of heavy cream
2 tablespoons of vanilla
6 egg yolks
3/4 cup of sugar
Over medium heat in medium sauce pan bring cream and vanilla up to a slow simmer let sit for 15 minutes.
Whisk together the eggs and sugar in a medium mixing bowl constantly stirring slowly add cream mixture into sugar mixture.
Once combined pour mixture into 6- to 7-ounce ramekins. Place ramekins in a roasting pan or baking pan and fill pan halfway up with water. Place pan in 325-degree oven. Bake for approximately 45 minutes. Take ramekins out of pan and refrigerate for three hours and up to three days.
After cooled, divide the remaining sugar on top of each ramekin and torch.
French Quarter Pimiento Cheese
1 8-ounce block of cream cheese
1/2 stick of unsalted butter
2 ounces of blue cheese crumbles
1 teaspoon of minced fresh garlic
1/2 teaspoon salt
1 4-ounce jar of sliced pimentos
1 teaspoon of creole seasoning
1 dash of hot sauce
In a medium mixing bowl, allow all ingredients to come to room temperature, about 2 hours. With a rubber spatula thoroughly combine all ingredients and refrigerate for two hours.
Excellent with any type of red meat.
Tip: right before taking steak off the grill place a tablespoon of cheese on each steak, allow to slightly melt. Lovely.
Venison marinate with rosemary and juniper
1 tablespoon of crushed dried juniper berries
1 tablespoon of crushed dried fennel seeds
1 tablespoon of crushed dried coriander seeds
1 tablespoon of crushed dried black peppercorns
1 cup of red wine
1 cup of water
1 teaspoon of garlic powder
1 teaspoon of salt
2 bay leaves
3 sprigs of rosemary
Dash of Worcester sauce
In a medium nonstick skillet lightly toast first four ingredients until fragrant - about 3 to 4 minutes.
Add remaining ingredients. Bring mixture to a simmer. Remove from heat to cool.
Pour over venison steak or roast for at least 3 hours but no more than 12 hours.
This is good for about 2 pounds of venison - depending on the size and cut of your meat double or triple quantity as need.
Very versatile; also good with dove, duck, salmon or pork roast.