To contact us Click HERE
Three Japanese knife masters from Sakai City will demonstrate steel knife forging, assembling, sharpening and engraving at two upcoming classes at The Cook’s Warehouse in Atlanta, Ga.
Sakai City has been known for its samurai swords for centuries and has now become Japan’s center for fine kitchen cutlery. Three knife masters, Tadashi Enami, Akimasa Oe and Yuzo Tani, will have an interpreter to explain each step to the audience.
After the demonstration, attendees will have an opportunity to sample Japanese hors d’oeuvres and sake with host Mary Moore, founder and CEO of The Cook’s Warehouse, and Don Hackett, manager of Cook’s Decatur store and resident senior wine educator.
Classes are $35. For more details or register, click...
Decatur: 6-9 p.m., Aug. 15
Midtown: 10 a.m.-1 p.m., Aug. 16
“I visited Sakai City recently and was amazed at how the Japanese Forge Masters hand craft one of the most important tools in the kitchen," said Moore. "Their expertise and care is incredible. Through the courtesy of J-CAN and these Japanese Forge Masters, we can now show this process right in our stores at these two classes. It is truly a once in a lifetime experience."
Following the demonstration, class attendees will be able to purchase Kikuichi product line knives at special discount rates. Regular price on these knives ranges $200 to $400; sets of three up to $700.
30 Eylül 2012 Pazar
Burnt Fork BBQ
To contact us Click HERE
I had no intention of writing about this place. Call me selfish, but sometimes I really just want to eat because I'm super hungry and in no mood to analyze it.
But this place was too good. I'd feel like a lazy jerk if I failed to mention it.
It's super fantastic good. In fact, Burnt Fork BBQ is the best barbecue I've had in Atlanta. The food and overall clean and friendly vibe of the place measures up to what I consider the best barbecue restaurants in Georgia: Wiley's Championship BBQ in Savannah and Sconyer's Bar-B-Que in Augusta.
That's not light praise. In the course of my research for various articles about Georgia barbecue--if you're not familiar with the American South, barbecue can be spelled several ways but is as important as religion to some folks--I've tried what seems like hundreds of barbecue restaurants. And since you can hardly toss a stone in Georgia without hitting a BBQ joint, I'm conservative about bestowing high regards on them. But this place is great and I'm quite happy to have discovered it. I'll no longer have to drive two hours to get grilled meat that's delicious and not greasy. There's also an emphasis on organic and sustainable.
In addition to the meat, the side dishes are impressive, as is the range of available sauces. And if you've got vegan friends they'll think you're absolutely nuts recommending a barbecue restaurant, but there are plenty of vegan menu options--quite a surprising discovery, although it is in Decatur.
The dude behind the register on Saturday evening, who may have been the owner but I was too exhausted after a day of physical activity to ask, said that everything is made from scratch, in house, based on recipes created by the two chefs who helm the kitchen.
Bottom Line: Top-notch BBQ. Savor it on site in clean environs or take it to-go.
But this place was too good. I'd feel like a lazy jerk if I failed to mention it.
It's super fantastic good. In fact, Burnt Fork BBQ is the best barbecue I've had in Atlanta. The food and overall clean and friendly vibe of the place measures up to what I consider the best barbecue restaurants in Georgia: Wiley's Championship BBQ in Savannah and Sconyer's Bar-B-Que in Augusta.
That's not light praise. In the course of my research for various articles about Georgia barbecue--if you're not familiar with the American South, barbecue can be spelled several ways but is as important as religion to some folks--I've tried what seems like hundreds of barbecue restaurants. And since you can hardly toss a stone in Georgia without hitting a BBQ joint, I'm conservative about bestowing high regards on them. But this place is great and I'm quite happy to have discovered it. I'll no longer have to drive two hours to get grilled meat that's delicious and not greasy. There's also an emphasis on organic and sustainable.
In addition to the meat, the side dishes are impressive, as is the range of available sauces. And if you've got vegan friends they'll think you're absolutely nuts recommending a barbecue restaurant, but there are plenty of vegan menu options--quite a surprising discovery, although it is in Decatur.
The dude behind the register on Saturday evening, who may have been the owner but I was too exhausted after a day of physical activity to ask, said that everything is made from scratch, in house, based on recipes created by the two chefs who helm the kitchen.
Bottom Line: Top-notch BBQ. Savor it on site in clean environs or take it to-go.
STG Trattoria
To contact us Click HERE
STGTrattoria is now open in Buckhead at the intersection of West Paces Ferry andPeachtree.
Thesecond concept by Bocado owner Brian Lewis, STG Trattoria presents local andseasonal fare with an Italian twist.
Themenu features pizza as well as other creative Italian fare. The APN-approved,traditionally regulated Neapolitan pizza crafted “from scratch” is baked in5,000 pound, wood-fired Acunto ovens shipped from Naples, Italy.
Ona recent visit we opted to try pastas. Most folks seated near our table orderedpizza, and each time I saw a pizza whisked onto a table I couldn’t help butwish I’d ordered one, too. They looked delicious, with bubbly tops and airycrusts with just a hint of char. The most popular pizza that evening was thelamb sausage with sweet onion, ricotta salatta and mint ($22). Based on thepraise I overheard from adjacent tables, I’ll be getting one on my next visit.
Wesampled:
Georgiapeach bruschetta, gorgonzola, arugula and balsamic ($9)—delicious!
Bakedcavatelli with pork and ham Bolognese and mozzarella ($16)—a personal favorite:
Trenette,silver queen local corn, black eyed peas, pesto ($16)—light yet sophisticatedflavors:
Technology is advanced here: The bar menu is presented on an iPod.
What’s in a name? STG is a nod to Brian Lewis’ threesons: Sebastian, Tristan, and Gabriel.
102 West Paces FerryRoad
404-844-2879
stgtrattoria.com
Bottom Line: Thumbs up. A welcome addition to the Buckhead dining scene.
Thesecond concept by Bocado owner Brian Lewis, STG Trattoria presents local andseasonal fare with an Italian twist.
Themenu features pizza as well as other creative Italian fare. The APN-approved,traditionally regulated Neapolitan pizza crafted “from scratch” is baked in5,000 pound, wood-fired Acunto ovens shipped from Naples, Italy.
Ona recent visit we opted to try pastas. Most folks seated near our table orderedpizza, and each time I saw a pizza whisked onto a table I couldn’t help butwish I’d ordered one, too. They looked delicious, with bubbly tops and airycrusts with just a hint of char. The most popular pizza that evening was thelamb sausage with sweet onion, ricotta salatta and mint ($22). Based on thepraise I overheard from adjacent tables, I’ll be getting one on my next visit.
Wesampled:
Georgiapeach bruschetta, gorgonzola, arugula and balsamic ($9)—delicious!
 |
| CREDIT: Hope S. Philbrick |
Bakedcavatelli with pork and ham Bolognese and mozzarella ($16)—a personal favorite:
 |
| CREDIT: Hope S. Philbrick |
 |
| CREDIT: Hope S. Philbrick |
What’s in a name? STG is a nod to Brian Lewis’ threesons: Sebastian, Tristan, and Gabriel.
102 West Paces FerryRoad
404-844-2879
stgtrattoria.com
Bottom Line: Thumbs up. A welcome addition to the Buckhead dining scene.
Watershed's Fried Chicken & Biscuits
To contact us Click HERE
For a forthcoming article on fried chicken (to be published in the October 2012 issue of Epicure), I've been eating a lot of it. It really is research, and also a good excuse to forgo dieting.
Ask any serious foodie where to get fried chicken in Atlanta, and the answer is bound to include Watershed on Peachtree. The renowned dish is only available on Wednesdays. Hard to believe, but I'd never had Watershed's fried chicken until last week. I have no idea how I'd gone 15 years without it. (In my defense, the restaurant was closed for awhile to relocate...I realize that is a poor excuse.)
The couple seated at the table next to me shared that they were visiting from out of town and had eaten lunch at the restaurant the previous day. They'd LOVED it, heard about fried chicken night and were back. Theirs is the more appropriate response.
The chicken must be whisked from fryer to table in record time because it's served hot. It's crispy, juicy and worthy of its reputation. The biscuits are crispy on the outside, fluffy on the inside.
The mashed potatoes were the BEST mashed potatoes I've ever had in my life. There's a risk to ordering them: You'll probably leave the restaurant with a red forehead. Here's how it happens:
Step 1: You take a bite and, as soon as the fork slides out of your mouth and they coat your tongue, you realize these are the gosh-darn best mashed potatoes on earth.
Step 2: You wonder why yours are never that good, despite the fact that you've made mashed potatoes many times and the recipe for mashed potatoes is so simple that it was one of the first things you learned to make.
Step 3: You realize that you will be making mashed potatoes for Thanksgiving. And they will never be that good.
Step 4: You fall against the table in self-disgust.
Step 5: Whack. Red forehead.
I don't even want to know how much butter or cream is in that individual serving of mashed potatoes, but the results are fantastic. Don't even think you'll want to share them. If your dining companion wants a bite, better order two.
For dessert, celebrate or console yourself as suits the situation with the salted caramel milk cake. The recipe is from the grandmother of one of the chefs (not Chef Joe Truex, but one of the other chefs in that busy kitchen). It's the perfect end to a great meal.
Bottom Line:An Atlanta institution that lives up to the hype.
Ask any serious foodie where to get fried chicken in Atlanta, and the answer is bound to include Watershed on Peachtree. The renowned dish is only available on Wednesdays. Hard to believe, but I'd never had Watershed's fried chicken until last week. I have no idea how I'd gone 15 years without it. (In my defense, the restaurant was closed for awhile to relocate...I realize that is a poor excuse.)
The couple seated at the table next to me shared that they were visiting from out of town and had eaten lunch at the restaurant the previous day. They'd LOVED it, heard about fried chicken night and were back. Theirs is the more appropriate response.
The chicken must be whisked from fryer to table in record time because it's served hot. It's crispy, juicy and worthy of its reputation. The biscuits are crispy on the outside, fluffy on the inside.
 |
| Credit: Hope S. Philbrick |
Step 1: You take a bite and, as soon as the fork slides out of your mouth and they coat your tongue, you realize these are the gosh-darn best mashed potatoes on earth.
Step 2: You wonder why yours are never that good, despite the fact that you've made mashed potatoes many times and the recipe for mashed potatoes is so simple that it was one of the first things you learned to make.
Step 3: You realize that you will be making mashed potatoes for Thanksgiving. And they will never be that good.
Step 4: You fall against the table in self-disgust.
Step 5: Whack. Red forehead.
I don't even want to know how much butter or cream is in that individual serving of mashed potatoes, but the results are fantastic. Don't even think you'll want to share them. If your dining companion wants a bite, better order two.
For dessert, celebrate or console yourself as suits the situation with the salted caramel milk cake. The recipe is from the grandmother of one of the chefs (not Chef Joe Truex, but one of the other chefs in that busy kitchen). It's the perfect end to a great meal.
 |
| Credit: Hope S. Philbrick |
Bottom Line:An Atlanta institution that lives up to the hype.
29 Eylül 2012 Cumartesi
Czar Ice Bar
To contact us Click HERE
Czar Ice Bar is worth going to, even if onlyto get a good look at the décor—which gives a Hollywood spin to imagined old-timey Russia, the sort of stylish space in which youmight reasonably expect to see Keira Knightly waltz.
Located at 56 East Andrews Dr., it's a space that will surely lure the stylishly dressed, before or after an evening of dancing, perhaps.
Featuring vodka and sushi, the impressive menu is not suited to those who find it difficult to make a decision: The "Build Your Own Vodka Flight" section alone offers 330,791,175 possibilities.
I opted for a flight of four Russian vodkas infused with seasonal flavors ($24): crisp cucumber, jalapeno, brown sugar-pineapple-cinnamon, and toasted coconut arrived in a block of ice. While it's available, I most heartily recommend the cucumber, which was light, refreshing and worked with food. Over the course of the meal, Dean sipped a couple different cocktails ($12 each), most likely ordering his drinks for their James Bond-inspired names: 7even-7even-Oh and Violet But Deadly. Both were well-balanced and tasty.
When ordering sushi, we favor cooked items and asked our server for guidance. She recommended the lobster roll ($15) and it was delicious with lobster, avocado, cream cheese, mango and sweet chili sauce.
Chef Saito Saito, a world-acclaimed master sushi chef, helms the kitchen. He also charmingly works the dining room--at least early in the evening when it's not too busy--to welcome guests, solicit feedback and offer recommendations. He sent out this beautiful presentation of seared tuna ($15.50):
We also tried the Mango roll ($15), with shrimp tempura, crab, mango and sweet and sour sauce. It was, as the ingredients suggest, sweet and yummy.
If you already love sushi, this is where you need to feast: Czar Ice Bar is home to the only Master Sushi Chef in Georgia. Even if you don't think you like sushi, this chef will win you over.
Bottom Line: A whopping success.
Located at 56 East Andrews Dr., it's a space that will surely lure the stylishly dressed, before or after an evening of dancing, perhaps.
Featuring vodka and sushi, the impressive menu is not suited to those who find it difficult to make a decision: The "Build Your Own Vodka Flight" section alone offers 330,791,175 possibilities.
I opted for a flight of four Russian vodkas infused with seasonal flavors ($24): crisp cucumber, jalapeno, brown sugar-pineapple-cinnamon, and toasted coconut arrived in a block of ice. While it's available, I most heartily recommend the cucumber, which was light, refreshing and worked with food. Over the course of the meal, Dean sipped a couple different cocktails ($12 each), most likely ordering his drinks for their James Bond-inspired names: 7even-7even-Oh and Violet But Deadly. Both were well-balanced and tasty.
 |
| Photo Credit: Hope S. Philbrick |
Chef Saito Saito, a world-acclaimed master sushi chef, helms the kitchen. He also charmingly works the dining room--at least early in the evening when it's not too busy--to welcome guests, solicit feedback and offer recommendations. He sent out this beautiful presentation of seared tuna ($15.50):
 |
| Photo Credit: Hope S. Philbrick |
If you already love sushi, this is where you need to feast: Czar Ice Bar is home to the only Master Sushi Chef in Georgia. Even if you don't think you like sushi, this chef will win you over.
Bottom Line: A whopping success.
The Spence
To contact us Click HERE
Last nightwe went to check out The Spence, the newest restaurant of Chef Richard Blais, of Top Chef: All Stars winning fame. Of course, he was well-known in Atlanta long before that show.
If you know that "spence" is a word for pantry, then the key symbol on the menu cover is a visual cue of what's in store. Chef Blais is throwing open his pantry and cooking whatever inspires him each day. With a bit of whimsical fun, the top of the menu lists "things that inspire us, for today at least..." featuring fresh deliveries or music or special guests or Twitter plugs, or quite literally whatever.
That said, the dishes that we tried may or may not be available on the day that you arrive for lunch or dinner. But no matter, odds are you'll find something tempting to nibble or feast upon.
The menu offers several small plates--what our server called "Scooby snacks"--and a few entrees. There are also a very limited number of "family meal" dinner plates available at special low rates--they're whatever remains after the staff is fed prior to dinner service (essentially leftovers, changing daily, of course). Last night after we were seated at 6:30 p.m. we were told there was just one family meal left; steak and sides for $7. Such plates will obviously not last until late into the evening, and once word gets out among savvy Georgia Tech diners they'll disappear long before 6:30 p.m. So if good food for cheap is your goal, arrive early.
In order to taste more of the menu, we opted to share several small plates and split one entree. First out was the shredded kale "caesar" ($7) and corned lamb tostadas and guajillo salsa ($9). Double yum. I'm kicking myself that I'd never thought of using garlicky caesar dressing with kale, it's a perfect combo. I could have devoured the whole plate of the tostadas, but was kind enough to share with Dean. They had an interesting floral quality; I couldn't quite figure out what ingredient contributed that particular flavor note but it was tasty.
Next up was a bowl of porcini noodles, oxtail, egg and truffle ($14). In a word: Divine. I hope to see this on the menu again when the weather turns cooler, it's like autumn in a bowl...though I wouldn't pass up a bite on a hot day either. Too often truffle overpowers other flavors in a dish, not so with this.
A huge creme brulee fan, had my niece Shannon been in town she would have adored this corn creme brulee ($6). Why wait until dessert with so creative a side?
While reviewing the menu with us, our server had mentioned that the "Juicy Lucy" with thrice cooked steak fries ($14) has so far proven to be the most popular entree option. He also said it's based on the burger with cheese inside that's famous in Minneapolis, Minnesota.
First off, let me just explain that I lived in the Twin Cities metro area of Minnesota for nearly 20 years, from the middle of 8th grade through 1997. Dean was born and raised in Minnesota. We both still have family there. Neither of us had ever heard of a "Juicy Lucy" until last night. Perhaps it was invented and gained notoriety after we left. If so, and if it in any way resembles this burger, it is the most fantastic cuisine to be found on any menu in Minnesota.
"It's true microgastronomy," said Chef Blais. Apparently, keeping the cheese sealed inside the burger throughout the cooking process involves a skilled level of craftiness that is right up his alley.The cheese oozes out when you cut the burger in half (if sharing) or bite into it, but it arrives with the treat concealed inside.
The fries are thick, which makes sense given that they need to stand up to three dips into frying oil, each a different type (one is duck fat, I can't recall the others but it's probably best I don't know since I try to avoid eating fried foods but French fries are a weakness). Cooked to perfection, they're soft inside and crunchy outside. An order is $4, and if you're the only person at the table who orders the Juicy Lucy better get an extra order of fries because your dining companions will all want to taste one, then another, and soon they'll vanish.
For dessert we opted for milk chocolate, peanut, burnt banana ice cream ($7). Chef Blais says they wood-fire the banana and burn it, skin and all. Surprisingly, the banana flavor is quite mild.
During the media opening of HD1, the hot dog (haute dawg) restaurant where Chef Blais is a consultant but not the executive chef helming daily operations, I asked Chef Blais about his plans for The Spence. He said that he fully intended to get back in the kitchen, roll up his sleeves and cook, and stay put. Let's hope that's still the plan.
Insider's Tip: If you like wine and are feeling adventurous, allow sommelier Justin Amick to choose wine pairings for your meal. Sit back and savor each surprise.
Bottom Line: A creative home for Chef Blais, a treat for Atlanta diners. The Spence offers a nice mix of "way out there" cuts of meat and familiar ingredients, small plates and more generous servings, dishes to satisfy both the adventurous foodie and conservative eater, and all at a range of prices that parents or college students might reasonably afford.
If you know that "spence" is a word for pantry, then the key symbol on the menu cover is a visual cue of what's in store. Chef Blais is throwing open his pantry and cooking whatever inspires him each day. With a bit of whimsical fun, the top of the menu lists "things that inspire us, for today at least..." featuring fresh deliveries or music or special guests or Twitter plugs, or quite literally whatever.
That said, the dishes that we tried may or may not be available on the day that you arrive for lunch or dinner. But no matter, odds are you'll find something tempting to nibble or feast upon.
The menu offers several small plates--what our server called "Scooby snacks"--and a few entrees. There are also a very limited number of "family meal" dinner plates available at special low rates--they're whatever remains after the staff is fed prior to dinner service (essentially leftovers, changing daily, of course). Last night after we were seated at 6:30 p.m. we were told there was just one family meal left; steak and sides for $7. Such plates will obviously not last until late into the evening, and once word gets out among savvy Georgia Tech diners they'll disappear long before 6:30 p.m. So if good food for cheap is your goal, arrive early.
In order to taste more of the menu, we opted to share several small plates and split one entree. First out was the shredded kale "caesar" ($7) and corned lamb tostadas and guajillo salsa ($9). Double yum. I'm kicking myself that I'd never thought of using garlicky caesar dressing with kale, it's a perfect combo. I could have devoured the whole plate of the tostadas, but was kind enough to share with Dean. They had an interesting floral quality; I couldn't quite figure out what ingredient contributed that particular flavor note but it was tasty.
Next up was a bowl of porcini noodles, oxtail, egg and truffle ($14). In a word: Divine. I hope to see this on the menu again when the weather turns cooler, it's like autumn in a bowl...though I wouldn't pass up a bite on a hot day either. Too often truffle overpowers other flavors in a dish, not so with this.
A huge creme brulee fan, had my niece Shannon been in town she would have adored this corn creme brulee ($6). Why wait until dessert with so creative a side?
 |
| Photo Credit: Hope S. Philbrick |
First off, let me just explain that I lived in the Twin Cities metro area of Minnesota for nearly 20 years, from the middle of 8th grade through 1997. Dean was born and raised in Minnesota. We both still have family there. Neither of us had ever heard of a "Juicy Lucy" until last night. Perhaps it was invented and gained notoriety after we left. If so, and if it in any way resembles this burger, it is the most fantastic cuisine to be found on any menu in Minnesota.
"It's true microgastronomy," said Chef Blais. Apparently, keeping the cheese sealed inside the burger throughout the cooking process involves a skilled level of craftiness that is right up his alley.The cheese oozes out when you cut the burger in half (if sharing) or bite into it, but it arrives with the treat concealed inside.
 |
| Photo Credit: Hope S. Philbrick |
For dessert we opted for milk chocolate, peanut, burnt banana ice cream ($7). Chef Blais says they wood-fire the banana and burn it, skin and all. Surprisingly, the banana flavor is quite mild.
During the media opening of HD1, the hot dog (haute dawg) restaurant where Chef Blais is a consultant but not the executive chef helming daily operations, I asked Chef Blais about his plans for The Spence. He said that he fully intended to get back in the kitchen, roll up his sleeves and cook, and stay put. Let's hope that's still the plan.
Insider's Tip: If you like wine and are feeling adventurous, allow sommelier Justin Amick to choose wine pairings for your meal. Sit back and savor each surprise.
Bottom Line: A creative home for Chef Blais, a treat for Atlanta diners. The Spence offers a nice mix of "way out there" cuts of meat and familiar ingredients, small plates and more generous servings, dishes to satisfy both the adventurous foodie and conservative eater, and all at a range of prices that parents or college students might reasonably afford.
National Rum Day
To contact us Click HERE
Thursday, August 16 is National Rum Day
Jesse Card, Cruzan's mixologist from the island of St. Croix, has created specialty cocktails to help celebrate this "holiday." Mix one up, kick back, relax and embrace the "Don't Hurry" Cruzan rum attitude. Cheers!
CRUZAN "DON'T HURRY" CANE1 part Cruzan Vanilla Rum
2 parts Cruzan Aged Light Rum1 tsp Sugar3 Lime Wedges
Combine 2 of the lime wedges, sugar & Cruzan Vanilla Rum in a tumbler and lightly muddle for ten seconds. Add Cruzan Aged Light Rum and a scoop of ice and shake hard for 20 seconds. Strain into a chilled Hurricane glass and garnish with the final lime wedge.
CRUZAN TAKE 9 1 1/2 parts Cruzan 9 Spiced Rum
3/4 part Dry Vermouth1/4 part Curacao1/2 tsp GrenadineOrange Twist
Combine all ingredients over ice in a tumbler and stir for 30 seconds. Strain into a chilled Martini coupe. Garnish with an orange twist.
CRUZAN COCONUT OLD FASHIONED 2 parts Cruzan Single Barrel Rum
1/2 part Rich Simple Syrup3 dashes of BittersCoconut water ice cubes (see additional recipe below)
Cut a wide swath of orange peel and lightly press it in the bottom of a rocks glass. Add rum, syrup and bitters. Now drop in a few Coconut Water Ice Cubes and stir gently.
To make the coconut water ice cubes: Pour a can of coconut water through a strainer to remove the pulp (if needed), then pour the clear coconut water into an ice cube tray - the bigger the cube the better - and freeze for several hours.
Jesse Card, Cruzan's mixologist from the island of St. Croix, has created specialty cocktails to help celebrate this "holiday." Mix one up, kick back, relax and embrace the "Don't Hurry" Cruzan rum attitude. Cheers!
CRUZAN "DON'T HURRY" CANE1 part Cruzan Vanilla Rum
2 parts Cruzan Aged Light Rum1 tsp Sugar3 Lime Wedges
Combine 2 of the lime wedges, sugar & Cruzan Vanilla Rum in a tumbler and lightly muddle for ten seconds. Add Cruzan Aged Light Rum and a scoop of ice and shake hard for 20 seconds. Strain into a chilled Hurricane glass and garnish with the final lime wedge.
CRUZAN TAKE 9 1 1/2 parts Cruzan 9 Spiced Rum
3/4 part Dry Vermouth1/4 part Curacao1/2 tsp GrenadineOrange Twist
Combine all ingredients over ice in a tumbler and stir for 30 seconds. Strain into a chilled Martini coupe. Garnish with an orange twist.
CRUZAN COCONUT OLD FASHIONED 2 parts Cruzan Single Barrel Rum
1/2 part Rich Simple Syrup3 dashes of BittersCoconut water ice cubes (see additional recipe below)
Cut a wide swath of orange peel and lightly press it in the bottom of a rocks glass. Add rum, syrup and bitters. Now drop in a few Coconut Water Ice Cubes and stir gently.
To make the coconut water ice cubes: Pour a can of coconut water through a strainer to remove the pulp (if needed), then pour the clear coconut water into an ice cube tray - the bigger the cube the better - and freeze for several hours.
Strawberry Sagra menu at FIGO Pasta
To contact us Click HERE
Don't give up on summer flavors just yet. Throughout August, FIGO Pasta is showcasing fresh Florida strawberries on Saturdays and Sundays with a special strawberry sagra (or festival) menu. Make it a themed three-course feast or pair a dish or two with other tasty menu offerings.
The strawberry flavor enhances each dish, yet doesn't punch you in the taste buds.
Tester's Tip: Treat yourself with a cocktail to start, and if you're feeling adventurous or can't decide what to order just go with Stephanie's recommendation.
Antipasti: Bruschetta alla Fragola ($5.95)
Thisscrumptious bruschetta pairs Georgia-grown cherry tomatoeswith fresh Florida sugar-soaked strawberries that are then rested atop a thin layer of goat cheese on toasted ciabattaslices. Basil strips and a drizzle ofstrawberry balsamic glaze complete the dish. Order more than one if you're hungry and have greedy dining companions.
Ravioli: Ossobuco Ravioli ($12)
Veal shanks arebraised until forktender and then stuffed intoravioli cooked to al dente. A rich butter Parmesan emulsion is drizzled on top followed by arobust strawberry black pepper glaze. Delicious!
Dolci: Ravioli di Nutella ($5)
OK, I admit it: They had me at Nutella. Is there a more perfect flavor? Doubtful. Here Nutella is blended with creamy ricotta and mascarpone then stuffed into pasta dough that's been infused with fresh strawberries, formed into two-bite ravioli and then lightlyfried and topped with freshwhipped cream and sliced strawberries along with a shake of powdered sugar. Yum.
Bottom Line: Don't miss your chance to savor this delicious meal.
FIGO Pasta boasts seven Atlanta-area locations: Collier Road in Buckhead,Howell Mill Road on the Westside, Hammond Drive in Dunwoody, Caroline Street inLittle Five Points, East College Avenue in Decatur, Paces Ferry Road in Viningsand North Point Parkway in Alpharetta.
Mark your calendar: Next month (September 2012), FIGO will offer a Grape Sagra menu.
The strawberry flavor enhances each dish, yet doesn't punch you in the taste buds.
Tester's Tip: Treat yourself with a cocktail to start, and if you're feeling adventurous or can't decide what to order just go with Stephanie's recommendation.
Antipasti: Bruschetta alla Fragola ($5.95)
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| Credit: Hope S. Philbrick |
Ravioli: Ossobuco Ravioli ($12)
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| Credit: Hope S. Philbrick |
Dolci: Ravioli di Nutella ($5)
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| Credit: Hope S. Philbrick |
Bottom Line: Don't miss your chance to savor this delicious meal.
FIGO Pasta boasts seven Atlanta-area locations: Collier Road in Buckhead,Howell Mill Road on the Westside, Hammond Drive in Dunwoody, Caroline Street inLittle Five Points, East College Avenue in Decatur, Paces Ferry Road in Viningsand North Point Parkway in Alpharetta.
Watershed's Fried Chicken & Biscuits
To contact us Click HERE
For a forthcoming article on fried chicken (to be published in the October 2012 issue of Epicure), I've been eating a lot of it. It really is research, and also a good excuse to forgo dieting.
Ask any serious foodie where to get fried chicken in Atlanta, and the answer is bound to include Watershed on Peachtree. The renowned dish is only available on Wednesdays. Hard to believe, but I'd never had Watershed's fried chicken until last week. I have no idea how I'd gone 15 years without it. (In my defense, the restaurant was closed for awhile to relocate...I realize that is a poor excuse.)
The couple seated at the table next to me shared that they were visiting from out of town and had eaten lunch at the restaurant the previous day. They'd LOVED it, heard about fried chicken night and were back. Theirs is the more appropriate response.
The chicken must be whisked from fryer to table in record time because it's served hot. It's crispy, juicy and worthy of its reputation. The biscuits are crispy on the outside, fluffy on the inside.
The mashed potatoes were the BEST mashed potatoes I've ever had in my life. There's a risk to ordering them: You'll probably leave the restaurant with a red forehead. Here's how it happens:
Step 1: You take a bite and, as soon as the fork slides out of your mouth and they coat your tongue, you realize these are the gosh-darn best mashed potatoes on earth.
Step 2: You wonder why yours are never that good, despite the fact that you've made mashed potatoes many times and the recipe for mashed potatoes is so simple that it was one of the first things you learned to make.
Step 3: You realize that you will be making mashed potatoes for Thanksgiving. And they will never be that good.
Step 4: You fall against the table in self-disgust.
Step 5: Whack. Red forehead.
I don't even want to know how much butter or cream is in that individual serving of mashed potatoes, but the results are fantastic. Don't even think you'll want to share them. If your dining companion wants a bite, better order two.
For dessert, celebrate or console yourself as suits the situation with the salted caramel milk cake. The recipe is from the grandmother of one of the chefs (not Chef Joe Truex, but one of the other chefs in that busy kitchen). It's the perfect end to a great meal.
Bottom Line:An Atlanta institution that lives up to the hype.
Ask any serious foodie where to get fried chicken in Atlanta, and the answer is bound to include Watershed on Peachtree. The renowned dish is only available on Wednesdays. Hard to believe, but I'd never had Watershed's fried chicken until last week. I have no idea how I'd gone 15 years without it. (In my defense, the restaurant was closed for awhile to relocate...I realize that is a poor excuse.)
The couple seated at the table next to me shared that they were visiting from out of town and had eaten lunch at the restaurant the previous day. They'd LOVED it, heard about fried chicken night and were back. Theirs is the more appropriate response.
The chicken must be whisked from fryer to table in record time because it's served hot. It's crispy, juicy and worthy of its reputation. The biscuits are crispy on the outside, fluffy on the inside.
|
| Credit: Hope S. Philbrick |
Step 1: You take a bite and, as soon as the fork slides out of your mouth and they coat your tongue, you realize these are the gosh-darn best mashed potatoes on earth.
Step 2: You wonder why yours are never that good, despite the fact that you've made mashed potatoes many times and the recipe for mashed potatoes is so simple that it was one of the first things you learned to make.
Step 3: You realize that you will be making mashed potatoes for Thanksgiving. And they will never be that good.
Step 4: You fall against the table in self-disgust.
Step 5: Whack. Red forehead.
I don't even want to know how much butter or cream is in that individual serving of mashed potatoes, but the results are fantastic. Don't even think you'll want to share them. If your dining companion wants a bite, better order two.
For dessert, celebrate or console yourself as suits the situation with the salted caramel milk cake. The recipe is from the grandmother of one of the chefs (not Chef Joe Truex, but one of the other chefs in that busy kitchen). It's the perfect end to a great meal.
|
| Credit: Hope S. Philbrick |
Bottom Line:An Atlanta institution that lives up to the hype.
28 Eylül 2012 Cuma
Kaleidoscope Bistro & Pub
To contact us Click HERE
Kaleidoscope Bistro & Pub is a Brookhaveneatery that, according to press materials, “aims to create a comfortableenvironment with quality food, great beer, and exceptional service, all at anaffordable price. Kaleidoscope is committed to using only the highest qualityingredients, including antibiotic and hormone free proteins and produce fromlocal farms.”
The great news: It delivers on thesepromises.
This is one of the best places I’vedined in awhile, and certainly one of the most affordably priced.
Co-Owner and Executive Chef JoeRiley attended the acclaimed Culinary Institute of American in Hyde Park, NewYork—consider this yet another example of why it's the nation’s best culinaryschool.
The restaurant’s name comes fromthe idea that every time someone looks into a kaleidoscope, he or she seessomething colorful and different. Riley’s menu of “global comfort food” andcocktail menu is constantly changing to include seasonal items and dailyspecials.
Fried chicken with mac & cheese, collard greens and a side of green chile grits:
Shrimp & grits:
Bottom Line: Foodso good each bite seems like a bargain.
The great news: It delivers on thesepromises.
This is one of the best places I’vedined in awhile, and certainly one of the most affordably priced.
Co-Owner and Executive Chef JoeRiley attended the acclaimed Culinary Institute of American in Hyde Park, NewYork—consider this yet another example of why it's the nation’s best culinaryschool.
The restaurant’s name comes fromthe idea that every time someone looks into a kaleidoscope, he or she seessomething colorful and different. Riley’s menu of “global comfort food” andcocktail menu is constantly changing to include seasonal items and dailyspecials.
Fried chicken with mac & cheese, collard greens and a side of green chile grits:
Shrimp & grits:Bottom Line: Foodso good each bite seems like a bargain.
Fancy Yourself a Filmmaker?
To contact us Click HERE
W Hotels and Intel recently launched an exciting new partnership called “Four Stories,” an innovative screenplay competition curated by acclaimed director and screenwriter Roman Coppola and his award-winning production company, The Directors Bureau. Now through August 30, aspiring writers and filmmakers can visit intel.com/fourstoriesto upload their original screenplays for a chance to see their visions come to life and filmed at W Hotels around the world.
Three winning scripts will be chosen by a panel that includes Coppola, actress Chloe Sevigny, actor Michael Pitt, actor PJ Ransone, W Hotels Global Music Director Michaelangelo L’Acqua and others. All three films will be shot at W Hotels around the globe, from the Maldives to Mexico City, and feature a star-studded cast. The final film will be written and directed by Coppola.
To kick off the competition, W and Intel created a short film at W Hollywood which can be viewed and linked to here: Ready, Set, Action: Calling All Aspiring Filmmakers For Global Competition with Intel, W Hotels & Director Roman Coppola
Good luck!
Three winning scripts will be chosen by a panel that includes Coppola, actress Chloe Sevigny, actor Michael Pitt, actor PJ Ransone, W Hotels Global Music Director Michaelangelo L’Acqua and others. All three films will be shot at W Hotels around the globe, from the Maldives to Mexico City, and feature a star-studded cast. The final film will be written and directed by Coppola.
To kick off the competition, W and Intel created a short film at W Hollywood which can be viewed and linked to here: Ready, Set, Action: Calling All Aspiring Filmmakers For Global Competition with Intel, W Hotels & Director Roman Coppola
Good luck!
Watershed's Fried Chicken & Biscuits
To contact us Click HERE
For a forthcoming article on fried chicken (to be published in the October 2012 issue of Epicure), I've been eating a lot of it. It really is research, and also a good excuse to forgo dieting.
Ask any serious foodie where to get fried chicken in Atlanta, and the answer is bound to include Watershed on Peachtree. The renowned dish is only available on Wednesdays. Hard to believe, but I'd never had Watershed's fried chicken until last week. I have no idea how I'd gone 15 years without it. (In my defense, the restaurant was closed for awhile to relocate...I realize that is a poor excuse.)
The couple seated at the table next to me shared that they were visiting from out of town and had eaten lunch at the restaurant the previous day. They'd LOVED it, heard about fried chicken night and were back. Theirs is the more appropriate response.
The chicken must be whisked from fryer to table in record time because it's served hot. It's crispy, juicy and worthy of its reputation. The biscuits are crispy on the outside, fluffy on the inside.
The mashed potatoes were the BEST mashed potatoes I've ever had in my life. There's a risk to ordering them: You'll probably leave the restaurant with a red forehead. Here's how it happens:
Step 1: You take a bite and, as soon as the fork slides out of your mouth and they coat your tongue, you realize these are the gosh-darn best mashed potatoes on earth.
Step 2: You wonder why yours are never that good, despite the fact that you've made mashed potatoes many times and the recipe for mashed potatoes is so simple that it was one of the first things you learned to make.
Step 3: You realize that you will be making mashed potatoes for Thanksgiving. And they will never be that good.
Step 4: You fall against the table in self-disgust.
Step 5: Whack. Red forehead.
I don't even want to know how much butter or cream is in that individual serving of mashed potatoes, but the results are fantastic. Don't even think you'll want to share them. If your dining companion wants a bite, better order two.
For dessert, celebrate or console yourself as suits the situation with the salted caramel milk cake. The recipe is from the grandmother of one of the chefs (not Chef Joe Truex, but one of the other chefs in that busy kitchen). It's the perfect end to a great meal.
Bottom Line:An Atlanta institution that lives up to the hype.
Ask any serious foodie where to get fried chicken in Atlanta, and the answer is bound to include Watershed on Peachtree. The renowned dish is only available on Wednesdays. Hard to believe, but I'd never had Watershed's fried chicken until last week. I have no idea how I'd gone 15 years without it. (In my defense, the restaurant was closed for awhile to relocate...I realize that is a poor excuse.)
The couple seated at the table next to me shared that they were visiting from out of town and had eaten lunch at the restaurant the previous day. They'd LOVED it, heard about fried chicken night and were back. Theirs is the more appropriate response.
The chicken must be whisked from fryer to table in record time because it's served hot. It's crispy, juicy and worthy of its reputation. The biscuits are crispy on the outside, fluffy on the inside.
|
| Credit: Hope S. Philbrick |
Step 1: You take a bite and, as soon as the fork slides out of your mouth and they coat your tongue, you realize these are the gosh-darn best mashed potatoes on earth.
Step 2: You wonder why yours are never that good, despite the fact that you've made mashed potatoes many times and the recipe for mashed potatoes is so simple that it was one of the first things you learned to make.
Step 3: You realize that you will be making mashed potatoes for Thanksgiving. And they will never be that good.
Step 4: You fall against the table in self-disgust.
Step 5: Whack. Red forehead.
I don't even want to know how much butter or cream is in that individual serving of mashed potatoes, but the results are fantastic. Don't even think you'll want to share them. If your dining companion wants a bite, better order two.
For dessert, celebrate or console yourself as suits the situation with the salted caramel milk cake. The recipe is from the grandmother of one of the chefs (not Chef Joe Truex, but one of the other chefs in that busy kitchen). It's the perfect end to a great meal.
|
| Credit: Hope S. Philbrick |
Bottom Line:An Atlanta institution that lives up to the hype.
Tantra Restaurant
To contact us Click HERE
Looking for the perfect date-night restaurant? The answer is Tantra Restaurant in Buckhead.
Why? The ambiance and the cuisine both present a tantalizing mix of the familiar and the exotic, the comfortable and the daring, the timid and the bold. What's more, you'll leave satisfied and yet crave more.
Executive Chef Terry Dwyer has created a seasonal menu with options that appeal to conservative and adventurous diners. Whatever you and your date crave, there's an option to please: find meat, seafood, vegetarian, pork and even ostrich dishes, from mild to hot spice levels. Relax. Whatever you choose, the results will be perfectly executed.
On a recent Thursday we opted for dishes with a more Indian/Persian slant, but if we'd been in a different dining mood we could have positioned the meal differently.
We started with the hummus du jour ($7) with warm naan. On this particular evening the chickpea blend included sun-dried tomatoes and mild spices.
The vegetarian okra and paneer koresh ($14) can be prepared as spicy as you like. Medium seemed just right to us:
The white curry veal ($15) is spectacular. Inspired by Indian flavors, the chef created this sublime dish that also features mushrooms, cipollini onion, Basmati rice and a potato crisp. It's a truly great dish that I most highly recommend:
The cheesecake selection ($6) changes daily. On this particular evening it was baklava flavored--and hit all the flavor notes spot-on:
Bottom Line: Make a date with Tantra and you'll crave another. And dudes, there's no need to wait three days before calling to make another reservation.
Why? The ambiance and the cuisine both present a tantalizing mix of the familiar and the exotic, the comfortable and the daring, the timid and the bold. What's more, you'll leave satisfied and yet crave more.
Executive Chef Terry Dwyer has created a seasonal menu with options that appeal to conservative and adventurous diners. Whatever you and your date crave, there's an option to please: find meat, seafood, vegetarian, pork and even ostrich dishes, from mild to hot spice levels. Relax. Whatever you choose, the results will be perfectly executed.
On a recent Thursday we opted for dishes with a more Indian/Persian slant, but if we'd been in a different dining mood we could have positioned the meal differently.
We started with the hummus du jour ($7) with warm naan. On this particular evening the chickpea blend included sun-dried tomatoes and mild spices.
The vegetarian okra and paneer koresh ($14) can be prepared as spicy as you like. Medium seemed just right to us:
The white curry veal ($15) is spectacular. Inspired by Indian flavors, the chef created this sublime dish that also features mushrooms, cipollini onion, Basmati rice and a potato crisp. It's a truly great dish that I most highly recommend:
The cheesecake selection ($6) changes daily. On this particular evening it was baklava flavored--and hit all the flavor notes spot-on:
| Vanilla Bean Crème Brûlée ($6) offers a pleasant surprise: chocolate ganache underneath, thus eliminating the arduous task of choosing between burnt-sugar-topped custard and chocolate. |
The Capital Grille - Dunwoody
To contact us Click HERE
Now open near Perimeter Mall: The Capital Grill - Dunwoody.
Having not previously been to one of the 47 nationwide locations of The Capital Grille, I relied on the press materials for an introduction: "The Capital Grille is nationally acclaimed for its steaks, hand-cut and on premise, as well as exceptional seafood and Chef's daily features using local and artisanal ingredients," the fact sheet begins. "The restaurant, which recently received the American Culinary Federation's 'Achievement of Excellence Award,' prides itself on professional, attentive service in an atmosphere of relaxed elegance."
The space is warm and elegant, with dark woods, large oil paintings, white tablecloths and flickering candles.
Service is what distinguishes this restaurant. The menu bursts with familiar options, perhaps most appealing to the less-than-adventurous eater, but the attentiveness of the friendly servers will warm the smiles of even the most gruff businessmen.
One glance at the menu confirms this is a great place to be on the expense account. Like other steakhouses, the menu offers up classic favorites like sirloin, filet mignon, salmon and sides like lobster mac-n-cheese, Parmesan truffle fries, grilled asparagus and au gratin potatoes. And yet there are mouth-watering preparations like a kona coffee rub, porcini rub, tomato fennel relish, cedar-planked cooking techniques and more.
Lobster & Crab Cakes ($18) are loaded with meat. Not hungry enough for a starter and an entree? Order a glass of wine and this appetizer for a very satisfying meal.
The bone-in Kona crusted dry-aged sirloin with caramelized shallot butter ($43) is a standout and most highly recommended; the sliced filet mignon arrived topped with lobster ($43); and the serving portion of the creamed spinach ($10) was generous enough to serve two during this dinner plus leftovers for two the following night:
The flourless chocolate espresso cake is rich and dense:
The food is tasty and prepared with a confident nod to tradition. Both of our steaks were juicy and grilled to perfection. And the lobster meat was also perfectly cooked, not at all rubbery and over- or under-cooked as is a common misstep.
It's curious that the building that now houses The Capital Grille - Dunwoody was previously home to Wildfire, a different steakhouse restaurant with multiple locations nationwide. If the former tenant couldn't succeed, will this one? Time will tell.
Bottom Line: Classic American steakhouse conveniently located near Perimeter Mall. Familiar, tasty (albeit pricey) food, served in elegant style. Be prepared to tip generously.
Having not previously been to one of the 47 nationwide locations of The Capital Grille, I relied on the press materials for an introduction: "The Capital Grille is nationally acclaimed for its steaks, hand-cut and on premise, as well as exceptional seafood and Chef's daily features using local and artisanal ingredients," the fact sheet begins. "The restaurant, which recently received the American Culinary Federation's 'Achievement of Excellence Award,' prides itself on professional, attentive service in an atmosphere of relaxed elegance."
The space is warm and elegant, with dark woods, large oil paintings, white tablecloths and flickering candles.
Service is what distinguishes this restaurant. The menu bursts with familiar options, perhaps most appealing to the less-than-adventurous eater, but the attentiveness of the friendly servers will warm the smiles of even the most gruff businessmen.
One glance at the menu confirms this is a great place to be on the expense account. Like other steakhouses, the menu offers up classic favorites like sirloin, filet mignon, salmon and sides like lobster mac-n-cheese, Parmesan truffle fries, grilled asparagus and au gratin potatoes. And yet there are mouth-watering preparations like a kona coffee rub, porcini rub, tomato fennel relish, cedar-planked cooking techniques and more.
Lobster & Crab Cakes ($18) are loaded with meat. Not hungry enough for a starter and an entree? Order a glass of wine and this appetizer for a very satisfying meal.
 |
| Photo Credit: Hope S. Philbrick |
 |
| Photo Credit: Hope S. Philbrick |
 |
| Photo Credit: Hope S. Philbrick |
It's curious that the building that now houses The Capital Grille - Dunwoody was previously home to Wildfire, a different steakhouse restaurant with multiple locations nationwide. If the former tenant couldn't succeed, will this one? Time will tell.
Bottom Line: Classic American steakhouse conveniently located near Perimeter Mall. Familiar, tasty (albeit pricey) food, served in elegant style. Be prepared to tip generously.
27 Eylül 2012 Perşembe
Sun In My Belly
To contact us Click HERE
For a forthcoming article in Epicure, I've been researching Atlanta's fried chicken. In the process, I discovered Sun In My Belly. After just a few moments in the cozy restaurant, with it's friendly vibe and quirky decor, I found myself wondering why I hadn't heard of or been there before. I had quite literally just popped in to taste the fried chicken, so I wasn't seated long and I didn't sample anything more than what's shown in the picture--fried chicken that was a divine combo of tender, juicy meat and crispy, flaky coating. Plus green beans (usually, it's served with collard greens but the kitchen had run out, fine by me), and creamy mac-n-cheese. All fantastic. I highly recommend this meal. And I can't wait to go back and try more of the Sun In My Belly menu.
Bottom Line: Worth a visit for the fried chicken alone.
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| Photo Credit: Hope S. Philbrick |
Munich On Marietta Street
To contact us Click HERE
Oktoberfest is Back at Der Biergarten
Atlanta's German beer garden is gearing up for Oktoberfest, the annual 16-day festival traditionally held in Munich, Germany running from late September to the first weekend in October. There’s no need to leave the country – or even the city – for an authentic experience. Just venture to Der Biergarten in downtown’s Luckie Marietta District.
Kicking off Saturday, September 22 with the traditional tapping of the keg, Der Biergarten’s “Munich on Marietta Street” Oktoberfest celebration will feature authentic German food and beer, festive décor and live entertainment along with special events added this year including a Brat Eating Contest with professional eater Grace Lee and a “Barks & Beer” night for pups on the patio.
Named one of the top beer gardens in the country by USA Today, Fodor's and Delish.com, Der Biergarten is German owned and operated with German staff heading up its culinary team. The restaurant offers more German draft beer than anywhere else in the state with 20 selections on tap and pours more Weihenstephaner products than anyone in the state. For the true German beer connoisseur, Der Biergarten is the only place in Atlanta to carry Zunft Kolsch and Paulaner Salvator on draft and the only restaurant in Georgia to offer Paulaner Weisn on draft for Oktoberfest.
A tradition for more than 200 years, the ceremonial tapping of the keg, taking place on Saturday, September 22 at high noon, signifies the beginning of Oktoberfest and those present are encouraged to fill their steins with the flowing brew. Jacob Herzug and The Bavarian Express will perform from 3:00 until 7:00 p.m., followed by Die Kurtzbaum from 7:00 until 10:00 p.m. and DJ Johnny rounds out the day from 10:00 p.m. until 1:00 a.m. Warsteiner Pilsners will be on special with $8 liters.
Festivities and beer specials will continue every day through October 7 with live music on weekends. Other main events at a glance: ·
* September 22nd – Oktoberfest Kick Off/Pilsners on the Patio (12 noon) Join us for the tapping of the ceremonial keg and live music all day
* September 25th – Oktoberfest Tweet Up (6 p.m.) Mix it up with Wendy of @ATL_Events and the GALS @galsirens
* September 26th – Oktoberfest Beer Tasting – (7:30 p.m.) Learn about and sample tasty new brews; $35. Register in advance at 404-521-2728 or matt@legacyrestaurantpartners.com.
* September 29th – Brat Eating Contest (3 p.m.) Hosted by Nathan’s Hot Dog finalist and food personality Grace Lee. Post on Der Biergarten’s Facebook page to enter the contest (limited to 8 participants). Prizes will be awarded to winners.
* September 29th – Barks & Beer (4 – 9 p.m.) Bring your pup to the patio for a charitable event to benefit the Georgia SPCA. Barking Hound Village will also be onsite with treats and giveaways for your four-legged friends!
* October 3rd – Stein Club VIP event (7:30 p.m.) For members only. If interested in joining the club, please call Der Biergarten at 404-521-2728.
* October 6th – Oktoberfest Olympics – (all day) Best mustache, beer belly, stein lifting contests and more!
For more information on Oktoberfest events, please visit www.atloktoberfest.com.
Located in downtown Atlanta’s Luckie Marietta District, Der Biergarten serves up a mouth-watering menu of Brats and wursts, Weiner Schnitzel, Jager Schnitzel, strudels, pretzels, mustards and more. Choose from 18 authentic German draft beers with a rich history served in traditional half- and one-liter steins. Der Biergarten also follows German tradition with the celebration of seasonal festivals – from Oktoberfest in the fall to elaborate décor during the holidays. Der Biergarten is located a block from the Georgia Aquarium at 300 Marietta Street and is open seven days a week. Groups can book small gatherings or large festivals. For more information or to make a reservation, please visit www.derbiergarten.com or call 404-521-2728. Parking is validated and complimentary across the street in the Hilton Garden Inn parking garage.
Atlanta's German beer garden is gearing up for Oktoberfest, the annual 16-day festival traditionally held in Munich, Germany running from late September to the first weekend in October. There’s no need to leave the country – or even the city – for an authentic experience. Just venture to Der Biergarten in downtown’s Luckie Marietta District.
Kicking off Saturday, September 22 with the traditional tapping of the keg, Der Biergarten’s “Munich on Marietta Street” Oktoberfest celebration will feature authentic German food and beer, festive décor and live entertainment along with special events added this year including a Brat Eating Contest with professional eater Grace Lee and a “Barks & Beer” night for pups on the patio.
Named one of the top beer gardens in the country by USA Today, Fodor's and Delish.com, Der Biergarten is German owned and operated with German staff heading up its culinary team. The restaurant offers more German draft beer than anywhere else in the state with 20 selections on tap and pours more Weihenstephaner products than anyone in the state. For the true German beer connoisseur, Der Biergarten is the only place in Atlanta to carry Zunft Kolsch and Paulaner Salvator on draft and the only restaurant in Georgia to offer Paulaner Weisn on draft for Oktoberfest.
A tradition for more than 200 years, the ceremonial tapping of the keg, taking place on Saturday, September 22 at high noon, signifies the beginning of Oktoberfest and those present are encouraged to fill their steins with the flowing brew. Jacob Herzug and The Bavarian Express will perform from 3:00 until 7:00 p.m., followed by Die Kurtzbaum from 7:00 until 10:00 p.m. and DJ Johnny rounds out the day from 10:00 p.m. until 1:00 a.m. Warsteiner Pilsners will be on special with $8 liters.
Festivities and beer specials will continue every day through October 7 with live music on weekends. Other main events at a glance: ·
* September 22nd – Oktoberfest Kick Off/Pilsners on the Patio (12 noon) Join us for the tapping of the ceremonial keg and live music all day
* September 25th – Oktoberfest Tweet Up (6 p.m.) Mix it up with Wendy of @ATL_Events and the GALS @galsirens
* September 26th – Oktoberfest Beer Tasting – (7:30 p.m.) Learn about and sample tasty new brews; $35. Register in advance at 404-521-2728 or matt@legacyrestaurantpartners.com.
* September 29th – Brat Eating Contest (3 p.m.) Hosted by Nathan’s Hot Dog finalist and food personality Grace Lee. Post on Der Biergarten’s Facebook page to enter the contest (limited to 8 participants). Prizes will be awarded to winners.
* September 29th – Barks & Beer (4 – 9 p.m.) Bring your pup to the patio for a charitable event to benefit the Georgia SPCA. Barking Hound Village will also be onsite with treats and giveaways for your four-legged friends!
* October 3rd – Stein Club VIP event (7:30 p.m.) For members only. If interested in joining the club, please call Der Biergarten at 404-521-2728.
* October 6th – Oktoberfest Olympics – (all day) Best mustache, beer belly, stein lifting contests and more!
For more information on Oktoberfest events, please visit www.atloktoberfest.com.
Located in downtown Atlanta’s Luckie Marietta District, Der Biergarten serves up a mouth-watering menu of Brats and wursts, Weiner Schnitzel, Jager Schnitzel, strudels, pretzels, mustards and more. Choose from 18 authentic German draft beers with a rich history served in traditional half- and one-liter steins. Der Biergarten also follows German tradition with the celebration of seasonal festivals – from Oktoberfest in the fall to elaborate décor during the holidays. Der Biergarten is located a block from the Georgia Aquarium at 300 Marietta Street and is open seven days a week. Groups can book small gatherings or large festivals. For more information or to make a reservation, please visit www.derbiergarten.com or call 404-521-2728. Parking is validated and complimentary across the street in the Hilton Garden Inn parking garage.
Low Country Deconstructed Cooking Class
To contact us Click HERE
Become an Expert on Purloo and Syllabub with the new series of Southern-inspired Culinary Classes at The Ritz-Carlton Atlanta Low country cuisine and locally crafted beers in the heart of downtown
Explore regional Southern cooking in allits diversity and eccentricity with Brian Jones, chef de cuisine of AtlantaGrill, as he presents a series of demonstration-style culinary classes this fall at The Ritz-Carlton, Atlanta. Chef Jones will sprinkle anentertaining dose of southern lore with the preparation of regional specialtiesin a casual setting beginning on September 20 with Low Country Deconstructed.
Guests will taste small plates from athree-course menu paired with traditional cocktails and selections fromregional wineries and breweries. The downtown Atlanta hotel Sommelier BrianWhite hosts special guest Brian “Spike” Buckowski, brewmaster andco-founder of Athens, Georgia-based Terrapin Beer Company, who will bring six craftbeers to sample with Chef Jones’ menu. LowCountry Deconstructed CocktailsSt. CeceliaPunch or Plantation Three Ways Rye MainCourseSavannah-stylePurloo, Carolina Gold Rice and Coastal SeafoodCracklin’CornbreadTerrapinHopsecutioner, Monk's Revenge and Pumpkin FestDessertMuscadine andPort Syllabub, Benne Seed Cookies
Explore regional Southern cooking in allits diversity and eccentricity with Brian Jones, chef de cuisine of AtlantaGrill, as he presents a series of demonstration-style culinary classes this fall at The Ritz-Carlton, Atlanta. Chef Jones will sprinkle anentertaining dose of southern lore with the preparation of regional specialtiesin a casual setting beginning on September 20 with Low Country Deconstructed.
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| Chef Brian Jones Photo by Jonathan Orozco / Courtesy The Ritz-Carlton Atlanta (Downtown) |
Chocolate South
To contact us Click HERE
Here’s a sentence I never thoughtI'd write: You will definitely want to put these rats and spiders in yourmouth.
It’s true: Among the various tasty bonbons, truffles and other delightsavailable throughout October at Chocolate South (1050 Marietta St. NW,404.815.8859, www.chocolatesouth.com)are dark chocolate spiders, mixed chocolate rats, white chocolate eyeballs andbrains filled with honey ginger, salted butter caramel or another inspiredganache.
Alongside the Southern-themed candies routinely availablesuch as Georgia peanut bark, caramels with sea salt, theaward-winning key lime bonbon and Mississippi mud bite, you’ll also find solidchocolate tools, some flavored with peppermint, almond, anise, cardamon orlemon.
The assortment varies since treats are made daily from scratch on siteusing premium Valrhona chocolate, local dairy cream, and locally sourcedingredients whenever possible.
Bottom Line: It’salways fun to shop for chocolate. Chocolatier Amy Stankus raises it to anew level.
Here’s a sentence I never thoughtI'd write: You will definitely want to put these rats and spiders in yourmouth. It’s true: Among the various tasty bonbons, truffles and other delightsavailable throughout October at Chocolate South (1050 Marietta St. NW,404.815.8859, www.chocolatesouth.com)are dark chocolate spiders, mixed chocolate rats, white chocolate eyeballs andbrains filled with honey ginger, salted butter caramel or another inspiredganache.
Alongside the Southern-themed candies routinely availablesuch as Georgia peanut bark, caramels with sea salt, theaward-winning key lime bonbon and Mississippi mud bite, you’ll also find solidchocolate tools, some flavored with peppermint, almond, anise, cardamon orlemon.
The assortment varies since treats are made daily from scratch on siteusing premium Valrhona chocolate, local dairy cream, and locally sourcedingredients whenever possible.
Bottom Line: It’salways fun to shop for chocolate. Chocolatier Amy Stankus raises it to anew level.
Southern Living: Around the Southern Table
To contact us Click HERE
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Chef Rebecca Lang, cookbook author and contributing editor for Southern Living magazine, has released a new cookbook, Southern Living Around the Southern Table (Oxmoor House 2012). In it, Lang serves up hospitality tips and over 150 recipes accompanied by more than 200 mouth-wateringphotographs.
In addition, the book features essays from well-known Southerners such as Cassandra King, S. Truett Cathy, Vern Yip, Shannon Miller, Racquel Smith (wife of New Orleans Saints defensive end Will Smith), and actress Ali Landry, all of whom share insight and humor from their own Southern tables.
Flip through the pages of this book and feel inspired to make dishes like Vidalia onion spread, whole fried okra, pimento cheese sliders, and pecan tassies. Find recipes for every season and every occasion, from breakfast to dessert.
Bottom Line: A great guide to create authentic Southern flavors.
SRP: $29.95/hardcover
Chef Rebecca Lang, cookbook author and contributing editor for Southern Living magazine, has released a new cookbook, Southern Living Around the Southern Table (Oxmoor House 2012). In it, Lang serves up hospitality tips and over 150 recipes accompanied by more than 200 mouth-wateringphotographs.In addition, the book features essays from well-known Southerners such as Cassandra King, S. Truett Cathy, Vern Yip, Shannon Miller, Racquel Smith (wife of New Orleans Saints defensive end Will Smith), and actress Ali Landry, all of whom share insight and humor from their own Southern tables.
Flip through the pages of this book and feel inspired to make dishes like Vidalia onion spread, whole fried okra, pimento cheese sliders, and pecan tassies. Find recipes for every season and every occasion, from breakfast to dessert.
Bottom Line: A great guide to create authentic Southern flavors.
SRP: $29.95/hardcover
26 Eylül 2012 Çarşamba
Olmsted
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Olmsted is now open on the main level of the former Trois space.
Its the first venture into Midtown by Legacy Restaurant Partners, which operates several other restaurants in the Luckie Marietta District.
With its name, the new 9,500-square-foot combined restaurant and event space pays homage to the memory of Frederick Law Olmsted, known as “thefather of landscape design,” and the shaping of modern-day Atlanta.(Inman Park and Druid Hills fall in his design repertoire along with New York’sCentral Park and Washington D.C.’s Capitol ground, among others.)
Executive Chef Bernie McDonough serves an executive-style lunch experience with sophisticated service Monday through Friday. On the weekends, Olmsted offers brunch in the garden. In the evenings and on the weekends afterbrunch, the chic space will remain a private event venue for alloccasions. Private events can also takeplace during lunch hours on the third floor.
I stopped by yesterday to try out a few menu items.
Pimento cheese ($9) is bright orange, thanks to the welcome addition of peppadew peppers that add color plus zesty spice:
Deviled eggs and candied homemade bacon ($8) make for another yummy starter. It's been well documented that I'm no fan of bacon, but these strips make a compelling case for reconsidering that stance. They're dark and crispy like I prefer. The deviled eggs pack just the perfect amount of spicy heat.
B&B Lobster Roll ($20) is delish. It comes with big chunks of fresh-picked lobster, lemon mayo, celery and a side of coleslaw. You can choose a second side, such as the black beans and brown rice shown here. But I snagged a French fry off my dining companion's plate and recommend ordering those slender crispy-yet-tender treats.
Dessert options include a triple fudge brownie and sliced apple and bourbon caramel trifle (both $6).
Bottom Line: Plan your next business luncheon here.
Its the first venture into Midtown by Legacy Restaurant Partners, which operates several other restaurants in the Luckie Marietta District.
With its name, the new 9,500-square-foot combined restaurant and event space pays homage to the memory of Frederick Law Olmsted, known as “thefather of landscape design,” and the shaping of modern-day Atlanta.(Inman Park and Druid Hills fall in his design repertoire along with New York’sCentral Park and Washington D.C.’s Capitol ground, among others.)
Executive Chef Bernie McDonough serves an executive-style lunch experience with sophisticated service Monday through Friday. On the weekends, Olmsted offers brunch in the garden. In the evenings and on the weekends afterbrunch, the chic space will remain a private event venue for alloccasions. Private events can also takeplace during lunch hours on the third floor.
I stopped by yesterday to try out a few menu items.
Pimento cheese ($9) is bright orange, thanks to the welcome addition of peppadew peppers that add color plus zesty spice:
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| Photo by Hope S. Philbrick |
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| Photo by Hope S. Philbrick |
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| Photo by Hope S. Philbrick |
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| Photo by Hope S. Philbrick |
Bottom Line: Plan your next business luncheon here.
A Comparison of the Buckhead Elementary Schools 2012 CRCT Results
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This morning the AJC posted the APS (Atlanta Public Schools) school by school 2012 CRCT (Criterion Referenced Competency Tests) results that were just released by the Georgia Department of Education. Below is a chart comparing the 6 Buckhead elementary schools that feed into Sutton Middle School. Warren T. Jackson and Morris Brandon topped the list tied with an overall average of 97.3% passing. Here are the schools and their results in alphabetical order:
You can view all of the results by district and down to the school level on the AJC site here: http://www.ajc.com/news/2012-georgia-crct-results-1476281.html
You can view all of the results by district and down to the school level on the AJC site here: http://www.ajc.com/news/2012-georgia-crct-results-1476281.html
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