We will have a chef demonstration at 9am by Chef Robert Kamm of the Ross Bridge Resort. He is planning on bringing their pull behind smoker and making the smoked wings that they serve in our clubhouse restaurant. They are tossed in a dry rub, smoked with a mix of aged and green hickory and tossed in buffalo sauce. Not fried. Additionally he will be making a Watermelon/Lime Cooler...nonalcoholic - of course... Folks I have had these wings - they are superb!
Live Music will be by Katie Searcy
Our featured charity will be the Birmingham Rose Society http://www.birminghamrose.org
Being raised in an upscale suburb of Kansas City, Robert Kamm had a very normal childhood. Having aspirations of following in his father’s footsteps, (just like children often do), becoming an attorney seemed like such a natural fit. Unbeknownst to him, life had other arrangements.
At the age of thirteen Kamm and his family made the long trip to Europe, visiting close friends. He ended up falling in love with traveling and made gaining exposure to other worldly cultures one of his goals from that time forward. Having the desire to return to Europe, Kamm would work hard during each school year, earning enough money to spend his summers in Europe.
Upon graduating from Kansas University with a degree in history, becoming an attorney was still in his sights. While working various jobs in order to earn the money for law school, on a whim he decided to take a culinary class at a local junior college. From that time forward, he knew becoming a chef was something he was meant to do. Graduating second in his class at culinary school, he was awarded the certification of executive chef by the American Culinary Federation.
After finishing his apprenticeship under James Beard Awards winning Chef David Cross, he immediately began searching for an international chef position. “I absolutely loved traveling and knew I wanted to work internationally,” explains Kamm. Jumping in with both feet, (leaving his family and friends), young Kamm took a position in Switzerland at Hotel Carlton Elite, even though he was unable to speak the language. (Wow, can one even imagine)?
As time passed, he gained more experience cooking in some of the world’s finest restaurants and under some of the world’s most elite chefs:
Hotel Carlton Elite
Wirtschaft Neumarkt
Hotel Alexander am See under the tutelage of Master Chef Beat Schittenhelm
Michelin starred Chefs Andrea Tonola and Anton Mosimann
World famous pastry chefs Susan Notter and Anthony Osbourne
Kamm has also had the pleasure of regularly cooking for the world’s social and political elite, such as:
Jacues Rogues (International Olympic Committee President)
Ueli Prager (founder of Movenpick International Restaurants, Hotels, and Resorts)
Freddy Heineken (of Heineken Breweries)
Robert Mondavi
King Faad
King Mobutu Sese Seko
Kofi Anon.
After marrying, his desire to return to the states grew. As Renaissance Ross Bridge was being constructed, Brock’s, (the resort restaurant to come), was in need of an Executive Chef. Fate placed Kamm in the role and he filled it with enthusiasm and ease. “We decided Mediterranean fare was the best fit for Brock’s. We wanted to be different from everyone else,” says Kamm.
For the last four years, Kamm has been passionately orchestrating every detail at Brock’s. His love for the restaurant shows clearly, especially when asked: What makes Brock’s different from all other restaurants? “At Brock’s, we have a very unique situation. We have a kitchen staff with a deep level of experience. You cannot dine anywhere else in this city where the entire cooking staff has completed an apprenticeship, attended culinary school and has hands on experience. Our supervisors could easily be Sous Chefs, our Sous Chefs could easily be Executive Chefs at other restaurants. Another unique feature Brock’s has is an international kitchen. And, an international kitchen is an extremely healthy kitchen. It makes the food so good because we have people with different cultural backgrounds giving opinions on how things should taste. Something else which makes us special is that everything in our restaurant is made fresh from scratch, in a healthy manner, but also in a way where you’ll never miss the flavor. Nothing is a finished purchased product. Breads, desserts, sauces- nothing. There’s no chicken base being used in the soup and nothing is ever frozen. We’re extremely strict with our seafood, having the highest quality available,” explains Kamm.
Kamm resides in Helena, Alabama, with his two beautiful children ages five and six.
Chef Kamm’s philosophy of preparing fresh foods purchased locally, made from scratch and in a healthy manner, means diners have the highest quality available in their dining experience. We constantly hear our customers praise their experiences at Brock’s. As to our stone ground grits, Chef Kamm calls them “high quality and full of flavor. We are able to turn out-of-towners onto grits, even when they haven’t enjoyed them in the past. And the cornmeal and oats have many of the same characteristics in terms of quality and flavor.”
How to Join Us
And if you would like to be a vendor, contact Cris Nelson (296-6153) or Ron Holly (410-4496).Home Processors, Vendor Rules and Vendor Application
Helena Market Days will provide a rent-free space to one non-profit group each week of market season for purposes of fundraising. The space comes with a pop-up shelter and an 8-foot table. Qualifying organizations include churches, schools, civic organizations and charities, among others. Preference is given to Helena non-profits but any Shelby County organization may apply. Please contact Bob Van Loan at bob75137@aol.com for information and applications.
Coming Up
Here is our upcoming schedule so far, but we are not done. Please check back for more updates. This is be the best year ever!
08/11
Rio's Bar and Grill - Chef Hamric
Music by Jeremy Puckett
Featured Charity OLVCC Knights of Columbus http://olvknights.com
08/18
Boyscout Iron Chef Cook Off
Live Music By After2Glasses
Featured Charity: Alabama Symphony Youth Orchestra
08/25
Ocean – Chef George Reis
Live Music By Andre' Taylor http://www.andretaylormusic.com
Featured Charity Mothers of Pre-Schoolers