Over the past five years, chef and owner Jenna Schreiber of 61 Main, embraces the importance of keeping it local. With the rise in society’s awareness of what we fuel our bodies with, the concept Jenna introduced to this area has really caught on and with that, the success of 61 Main.
She and her staff work closely with the local farmers and artisans in their menu planning to ensure that the food is in season, making use of what is most abundant. The common chef builds a shopping list from their menu, while Jenna and her team create their dishes around what their farmers bring to them. Jenna feels it’s her responsibility and of utmost importance to serve people food they can trust!
Georgia Shrimp Salad
2 lbs peeled & deveined fresh GA shrimp
2 watermelon radishes, julienned
2 heads butter crunch / Bibb lettuce
1 cup mayo of choice
1 Tablespoon horseradish
1 Tablespoon sriracha
1 Tablespoon lemon/lime juice
1 Tablespoon chopped fresh Italian flat leaf parsley
Salt & pepper
In a pot large enough to hold shrimp, bring generously salted water to a boil. Once boiling, drop shrimp into pot, allow to cook for 3-5 minutes, depending in size, then drain and submerge in an ice bath until completely chilled. Refrigerate until ready to serve.
Mix mayo, horseradish, sriracha, lemon/lime, & parsley. Season to taste & add more sriracha/horseradish if desired. If you would prefer a thin dressing like sauce, you can whisk in a little water.
Place a bed of the butter crunch/Bibb lettuce on a plate. Top with desired amount of shrimp, then watermelon radishes, & place a dollop of sriracha mayo on plate/drizzle over shrimp & lettuce.
Pasta with Peas, Asparagus, & Basil Pesto Cream
12 ounces orecchiette (little ear-shaped pasta) or the pasta of your choice
2 cups fresh asparagus, cut into 1″ pieces
1 cup fresh or frozen green peas
2 tablespoons chopped fresh garlic
1 cup heavy cream
3 tablespoons unsalted butter
1/2 cup freshly grated Parmesan
2 tablespoons basil pesto (your own homemade or store bought)
Salt & ground white pepper to taste
Additional shaved Parmesan cheese
In a small heavy bottom saucepan melt the butter & whisk in the chopped garlic. Continue to whisk over medium heat until the garlic is a light golden brown. Add the heavy cream & simmer until the mixture begins to thicken and reduces by approximately 1/3. Be sure to keep a close watch & whisk frequently as the cream tends to boil over. Add the Parmesan cheese & basil pesto. Remove from the heat & season to taste. Keep the sauce warm while preparing the pasta.
Bring a 4-qt. pot of salted water to a rolling boil. Add pasta & stir. Set a timer for 13 minutes. After 3 minutes of cooking, add the peas & stir frequently. With 4 minutes left on the timer, add the asparagus, & stir.
When the timer goes off, drain the pasta except for a few tablespoons of the cooking water. Add the pesto cream to the pasta & stir to evenly coat the noodles. Place in serving bowls and top with fresh Parmesan.
Pork Osso Bucco
4-6 pieces of pork shank (osso bucco)
Salt and pepper
2 tablespoons canola oil
2 onions, chopped
1/2 bottle (375 ml) dry white wine
14.5-ounce (435 g) can plum tomatoes
2 garlic cloves, chopped
1 cup (250 ml/8 fl oz) chicken stock, more if need
2 cups fresh/frozen peaches or 1 cup peach nectar
Season shanks and place in preheated heavy bottomed oven proof skillet with 2 tablespoons canola oil. Sear to a golden brown on each side. Take shanks out of the pan, pour out the oil, then deglaze the pan with the white wine. Add the remainder of the ingredients, bring to a boil, then shut off the heat & put the shanks back in the pan.
Cover with foil and roast in 300 degree oven for approximately 2.5-3.5 hours until very tender. Take shanks out of cooking liquid then reduce & purée sauce to desired consistency. Season to taste with salt & pepper plus add some crushed red pepper flakes if a little heat is desired.
Place shanks on plate, drizzle with sauce & top with fresh chopped herbs of your choice.
Blueberry Cream Cheese Bread Pudding with Sorghum
1/2cup dark brown sugar
2 cups fresh/frozen blueberries
8 oz. cream cheese
1 One pound sliced loaf egg bread, challah, or enriched bread of your choice cut into approximately 1/2 inch thick slices
2 cups heavy cream
6 large eggs
1 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/4 cup sorghum syrup or maple syrup if unavailable
2 tablespoons butter
Egg & Cream Custard
Place cream, sugar, 1/2 of the brown sugar, & cinnamon into a heavy bottom sauce pan.
Whisk together & simmer until sugar is dissolved. In a separate bowl whisk together the eggs. Remove the cream mixture from the heat & whisk a small amount of the hot mixture into the eggs a little bit at a time. Slowly continue to incorporate the cream into the eggs, then set aside.
Cream Cheese Filling
Place the cream cheese in a mixer bowl fitted with the paddle attachment. Begin to mix slowly, then add 75% of the blueberries (if frozen, thaw slightly), set the other blueberries aside. Add the remainder of the brown sugar & vanilla extract. Mix until the mixture becomes spreadable. Set aside.
Place the sorghum, remaining blueberries & butter in a small saucepan and bring to a very gentle boil. Stir for approximately 3-5 minutes until the ingredients make a nice drizzle. Set aside for later use.
Generously butter a casserole dish. Begin by dipping half of the bread slices into the egg cream custard then make a layer of the dipped bread in the bottom of the casserole dish. Then spoon a few tablespoons of the cream over the bread. Spread the cream cheese over the layer then repeat the dipping and making of a layer with the remainder of the bread.
Spoon cream over the top layer of bread to make sure it is moist. You might not use all of the custard. Finally, drizzle the sorghum mixture over the top layer. Cover with foil & bake at 350 until set, approximately 30-45 minutes.
Take off the foil towards the end of the baking and allow to brown lightly in the top. Serve dusted with powdered sugar or topped with unsweetened whipped cream. AC
Lunch: Monday – Saturday, 11am-3pm
Brunch: Saturday, 9am – 3pm
Supper: Monday, 5pm – 9pm
Dinner: Thursday – Saturday, 5pm-9pm
Monday, Thursday, Friday, and Saturday between 3-5pm we serve dessert, coffee, soup, and the bar is open.
49 South Main Street Jasper, GA 30143
Reservations: 706. 253. 7289