Published: August 17, 2007 12:47 am            

Sole is man with passion for cooking with zest

AMERICUS, Ga. — From the beginning of time, man was thought of as the hunter/gatherer, and the woman’s place was at home, preparing food. Well, according to Kent Sole, he found at an early age, men also cook.

“My dad learned to cook from his friend who was in the restaurant business in Weirton, W. Va. Mom cooked at home; dad grilled outside, steak, hamburgers, hot-dogs and such. He prepared party food. If dad could cook, I could too,” he said.

Sole, being a single parent, had to cook out of necessity, but over the years he realized he picked up a little of his father’s cooking habits, preparing party foods.

Actively involved Sumter Players since 1966, Sole brings out a Sumter Players cook book, “Culinary Acts.” In it is a recipe for Shrimp Savannah, a dish which he submitted to the collection of recipes published in the book.

Over the years, he has experienced the preparation of large quantity meals for the Sumter Player’s annual Christmas dinners.

“We prepared roast beef at Christmas and chicken in the spring. It’s a little different when you are preparing for 25-30 for dinner. Then, there is the 100-plus,” he said explaining he was in the process of preparing for a small baby shower that day.

Sole, like many other cooks, enjoys the production of a meal.

“I like creating something. It’s fun. I love it when people show appreciation for what I’ve prepared. They say, ‘It’s good. How did you make it?’ Then, I say, ‘I can’t tell you. I just made it up this morning. I don’t measure anything. I just sprinkle,” he said with a laugh.

Over his cupboard, Sole has a photo taken of him by a friend. In the photo, he is preparing a dish, with his back facing the camera.

“I thought that was a pretty clever photo,” he said, laughing.

On this day, he prepared a colorful dish of melon balls in which he will serve that evening.

“Champagne is always good with these. I pour it over the top. Then garnish it with a sprig of mint in the middle. Everything here is a summer dish. It’s cool and refreshing,” he said.

There is also a Taco Dip which he prepares. The dip consists of a bottom layer of refried beans, and then layers of taco sauce, black olives, spring onions and diced tomatoes.

“Some people apply a layer of sour cream. But I think it is over-kill. I just added a layer of shredded cheese to the top,” he said explaining there really wasn’t enough room in the dish for sour cream.

Ready for the evening, he reaches into his refrigerator and grabs a fully prepared chilled Shrimp Savannah. Placing it ever so gently into a serving dish, he explains the basic recipe which he never measures.

“I only had the cook book out for you,” he said with a laugh.



LIsa Law writes for the Americus (Ga.) Times-Recorder.

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Shrimp Savannah

1 lb. cooked, peeled and deveined shrimp

1/3 c. salad oil

2 T. vinegar

2 T. mustard

1 t. paprika

2 green onions, chopped

1 stalk celery, chopped

salt and pepper to taste

Mix all ingredients and refrigerate until well chilled.

        

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