Georgia Magazine - September 2017 - 56

seeds and nuts around the bowl. Add
a dollop of yogurt in the center.
The quantities on this recipe can
be customized to your liking, depending on if you are serving a few
people or a crowd.

Grow's Roasted Fall Vegetables
Courtesy of Saralyn Collins
COURTESY SARALYN COLLINS

Drizzle of olive oil
Turnip roots
Sweet potatoes
Purple potatoes
Carrots
Onions
Garlic cloves
Salt and pepper, to taste
Fresh thyme, chopped
Fresh rosemary, chopped

Grow's Hippie Bowl

times two or three places in one day.
It's important to be light on your feet."
That "break truck" provides a
good deal of flexibility, particularly at
breakfast, Hanna says.
"We have a buffet with staples,
from sliced fruit and oatmeal to cold
cereals, eggs with cheese, bacon, sausage and even tofu sausage. A lot of
people in this industry have very special diets, but we also have meat-andpotato guys. But we also do requests,
and if it's for something we don't have
one day, we arrange to get it the next.
"It's very different from being in a
restaurant, where you're in the same
spot every day. Here, we're always
serving the same people, so you have
to give them a selection they're happy
with. If you do a good job, you're apt
to get [the production company's] next
job, too."
Hanna, like his colleagues, says
it's not unusual to put in 70 hours or
more a week when a film is in production. But there are benefits, Deaderick
points out.
"You do get paid very well, and
between jobs you do get time off that
might be as long as a month," he says.
"We do get to interact constantly with
the crew, and just about every actor
we've worked with has been great.
They often go out of their way to show
their appreciation for the food.
"That's a bonus for our crew that

they get to meet so many interesting
people and interact with them day
in and day out. Dwayne Johnson is
genuinely nice to everyone, and Zac
Efron is a really great guy. Sofia Vergara took pictures of our food and
sent them to her friends. Those sorts
of special things really mean a lot."
H.M. Cauley is an Atlanta-based
author of three guidebooks to Georgia and a feature writer whose work
regularly appears in local newspapers and magazines.

More online at www.georgiamagazine.org

Macon-based Grow's menu
features farm-to-table offerings that
change with the season. The restaurant and catering company's Hippie
Bowl balances cooked grains, fruit,
fresh greens, seeds and nuts, with a
dollop of yogurt.

Heat oven to 450 degrees. While
oven is heating, lightly grease a sheet
pan with olive oil and put the pan
in the oven while you dice all of the
vegetables into medium-sized pieces.
Toss the vegetables with enough olive oil to lightly coat them but not
make them greasy. Season with salt
and pepper.
Carefully transfer the vegetables
to the hot pan, making sure they are
spread out in a single layer. Sprinkle
with fresh herbs. Roast vegetables for
10 minutes. Shake the pan and check
vegetables for caramelization. Continue to roast until veggies are tender
but not mushy, about 25 minutes.

Grow's Hippie Bowl
Courtesy of Saralyn Collins

Cover bottom of bowl with
cooked grains. Arrange fruit, greens,

COURTESY SARALYN COLLINS

Cooked organic quinoa (or your favorite
ancient grain)
Seasonal fruit (grapefruit, strawberries,
blueberries or whatever is in season)
Fresh seasonal greens (mustard, Swiss
chard, kale or spinach)
Seed and nut mix (pecans, walnuts, pumpkin seeds and sunflower seeds)
Yogurt (we use locally made ginger-peach
yogurt)
Grow's Roasted Fall Vegetables
GEORGIA MAGAZINE

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Table of Contents for the Digital Edition of Georgia Magazine - September 2017