My friend Camper's recent blog post, Suggested Absolut Vodka Flavors for San Francisco Neighborhoods, explains, "Like any city, San Francisco is made up of many unique neighborhoods with people who self-identify to those particular neighborhoods. As we know, Absolut vodka has chosen San Francisco for the next city edition of the vodka: Absolut SF, but do its flavors of grape, dragon berry, and papaya really express the flavors of the city? I suppose it depends on which part of the city." He then goes on to list possible flavors for various neighborhoods -- which made me laugh and also got me thinking about the appropriate flavor and aroma combinations for Atlanta neighborhoods.....
Downtown: Asphalt, steel and a trace of urine
Midtown: Crisp dollar bills, sweet tea and roasted coffee
Buckhead: Old dollar bills, leather, azalea blossoms and chlorine with hints of pool boy perspiration
College Park: Library books, holly berries and green tomatoes
Druid Hills: Matzo, gasoline and exhaust fumes
Decatur: Fresh-mown lawn, magnolia blossoms and estrogen pheromones
Chamblee: Kimchi and roasted poblano
Dunwoody: Pine needles, window washer fluid and Chanel No. 5
Five Points: Tattoo ink, burnt flesh and restaurant fryer grease
Atlantic Station: Lingonberry, guacamole and wasabi
Virginia-Highlands: Wisteria blossoms, wet bricks and Cherry Garcia
Grant Park: Eucalyptus, damp earth and oil-on-canvas
There are over 200 neighborhoods in Atlanta. Got other suggestions?
May 31, 2011
May 27, 2011
D.B.A. Barbecue
A recent first-time visit to D.B.A. Barbecue likely won't be the last.
The interior is charming and impressively clean--a factor that can't be taken for granted in BBQ joints:
Pulled pork with mac & cheese and sweet potato tots:
Brisket and ribs with potato salad and baked beans:
Bottom Line: Good food served in a clean, comfortable environment.
The interior is charming and impressively clean--a factor that can't be taken for granted in BBQ joints:
Pulled pork with mac & cheese and sweet potato tots:
Brisket and ribs with potato salad and baked beans:
Bottom Line: Good food served in a clean, comfortable environment.
Bell Street Burritos
Bell Street Burritos is located at The Sweet Auburn Curb Market in East Atlanta.
A Google search quickly reveals the place was inspired by a restaurant named Tortillas that closed down despite the fact that it had rabid fans who never seemed to get over the loss of it.
I never went to Tortillas, so I can't say whether Bell Street Burritos lives up to the memory. But I can say it serves up tasty made-to-order burritos--in fact, it was named "One of 10 Great Burritos in America by USA Today."
Burritos start at $4.75 (quesadillas, tacos and salads are also on the menu). Dozens of filler and topping choices are available. I opted for the green chile burrito:
Bottom Line: Tasty burrito at a great price.
A Google search quickly reveals the place was inspired by a restaurant named Tortillas that closed down despite the fact that it had rabid fans who never seemed to get over the loss of it.
I never went to Tortillas, so I can't say whether Bell Street Burritos lives up to the memory. But I can say it serves up tasty made-to-order burritos--in fact, it was named "One of 10 Great Burritos in America by USA Today."
Burritos start at $4.75 (quesadillas, tacos and salads are also on the menu). Dozens of filler and topping choices are available. I opted for the green chile burrito:
Bottom Line: Tasty burrito at a great price.
JCT Kitchen & Bar
A recent lunch meeting provided an excuse to visit JCT Kitchen & Bar.
Each chef has a unique spin on the classic lowcountry dish of shrimp and grits. Here it features Benton's country ham and Red Mule grits ($13). Really unique is what the menu describes as "a crispy soft poached egg," a deep-fried egg that oozes yolk when pierced:
This dessert seems to dare you to try and eat just one bite. Chocolate pudding with salted caramel and orange cookies ($8):
Bottom Line: One of Atlanta's great restaurants.
Each chef has a unique spin on the classic lowcountry dish of shrimp and grits. Here it features Benton's country ham and Red Mule grits ($13). Really unique is what the menu describes as "a crispy soft poached egg," a deep-fried egg that oozes yolk when pierced:
This dessert seems to dare you to try and eat just one bite. Chocolate pudding with salted caramel and orange cookies ($8):
Bottom Line: One of Atlanta's great restaurants.
May 26, 2011
5 African-American Chefs
As part of the recent Atlanta Food & Wine Festival, a dinner showcasing five of the most talented African-American chefs of the Southeast was hosted at The Ritz-Carlton Buckhead. Held in the private dining space (formerly The Dining Room), the formal five-course dinner celebrated culinary talent, local ingredients and South African wines.
For the first course Chef Kevin Mitchell of The Culinary Institute of Charleston, South Carolina, prepared pan-seared Pacific Coast sturgeon with Sea Island red pea and crab succotash in middle Georgia heirloom tomato broth:
For the second course Chef Duane Nutter of One Flew South in Atlanta served Kafa coffee-cured pork belly with Taylor Produce golden beets and sweet potato salad:
For the third course (ultimately my personal favorite) Chef Evette Brady of 1620 Restaurant in Little Rock, Arkansas, served maple-cured Bobwhite Quail stuffed with goat cheese with purple hull pea cake and Granny's tomato marmalade: 
Chef Todd Richards of The Ritz-Carlton Buckhead, followed that with a duck trio of smoked duck, duck confit croquettes, and duck egg with scarlet turnips and a red wine foie gras emulsion:
For dessert Chef Darryl E. Evans of the City Club of Buckhead in Atlanta served a banana pudding duo with both traditional and modern expressions of this classic treat:
Wines were poured by Atlanta native Stephen Satterfield, ISAW. Pairings with each of the first four courses were:
* Rooiberg Pinotage, Robertson, South Africa -- dominated by earthy notes
* Doolhof Dark Lady of the Labyrinth Pinotage, Wellington, South Africa -- pleasantly fruity
* Joubert-Tradauw Syrah, Little Karoo, South Africa -- rich and satisfying
* Rupert & Rothschild Classique, Franschhoek, South Africa -- balanced and complex
Thumbs up on all the wines!
Cocktails were created by Tiffanie Barriere of the restaurant One Flew South, a fine dining option which is located in the E Concourse of Atlanta Hartsfield-Jackson International Airport. Her creation "The Waferly Cocktail" is an aromatic tasty combination of scotch, amaretto, lemon and grenadine.
Bottom Line: Don't pass up the opportunity to dine at any of these restaurants or eat anything, anywhere created by any of these chefs.
For the first course Chef Kevin Mitchell of The Culinary Institute of Charleston, South Carolina, prepared pan-seared Pacific Coast sturgeon with Sea Island red pea and crab succotash in middle Georgia heirloom tomato broth:
For the second course Chef Duane Nutter of One Flew South in Atlanta served Kafa coffee-cured pork belly with Taylor Produce golden beets and sweet potato salad:
For the third course (ultimately my personal favorite) Chef Evette Brady of 1620 Restaurant in Little Rock, Arkansas, served maple-cured Bobwhite Quail stuffed with goat cheese with purple hull pea cake and Granny's tomato marmalade: 
Chef Todd Richards of The Ritz-Carlton Buckhead, followed that with a duck trio of smoked duck, duck confit croquettes, and duck egg with scarlet turnips and a red wine foie gras emulsion:
For dessert Chef Darryl E. Evans of the City Club of Buckhead in Atlanta served a banana pudding duo with both traditional and modern expressions of this classic treat:
Wines were poured by Atlanta native Stephen Satterfield, ISAW. Pairings with each of the first four courses were:* Rooiberg Pinotage, Robertson, South Africa -- dominated by earthy notes
* Doolhof Dark Lady of the Labyrinth Pinotage, Wellington, South Africa -- pleasantly fruity
* Joubert-Tradauw Syrah, Little Karoo, South Africa -- rich and satisfying
* Rupert & Rothschild Classique, Franschhoek, South Africa -- balanced and complex
Thumbs up on all the wines!
Cocktails were created by Tiffanie Barriere of the restaurant One Flew South, a fine dining option which is located in the E Concourse of Atlanta Hartsfield-Jackson International Airport. Her creation "The Waferly Cocktail" is an aromatic tasty combination of scotch, amaretto, lemon and grenadine.
Bottom Line: Don't pass up the opportunity to dine at any of these restaurants or eat anything, anywhere created by any of these chefs.
May 20, 2011
May 19, 2011
Triple Crown of Cocktails
Since Woodford Reserve bourbon and Early Times Kentucky Whisky are both featured as main ingredients of the signature cocktails of all three Triple Crown races, Brown-Forman Corporation has unveiled this Triple Crown of cocktails for the 2011 racing season:
The Early Times Mint Julep
Official Cocktail of the Kentucky Derby
The mint julep is the Official Drink of the Kentucky Derby and the Early Times Mint Julep has been the Official Drink of the Kentucky Derby for the past 24 years. Over 120,000 Early Times Mint Juleps are served at Churchill Downs during Derby week.
2 ounces Early Times Kentucky Whisky
1 Tablespoon Simple Syrup
Mint Sprigs
Crushed Ice
Muddle a few mint leaves in the bottom of your mint julep cup, then fill with crushed ice. Add one tablespoon of simple syrup and two ounces Early Times Kentucky Whisky. Stir gently until glass frosts. Garnish with a fresh mint sprig, sip and enjoy.
The Black-Eyed Susan
Official Cocktail of the Preakness
The Preakness Stakes is held at Pimlico Race Course in Baltimore, Maryland and marks the second leg of the Triple Crown. The Black-Eyed Susan serves as the Official Drink of the Preakness and Early Times Kentucky Whisky is a key ingredient to this signature cocktail.
1 ¼ ounces Early Times Kentucky Whisky
¾ ounces vodka
3 ounces sweet and sour mix
2 ounces orange juice
Garnish with an orange slice and cherry.
Woodford Reserve Belmont Jewel
Official Cocktail of the Belmont Stakes
The third and final leg of the Triple Crown is the Belmont Stakes, held every June at Belmont Park in Elmont, NY. Woodford Reserve is the Official Bourbon of the Belmont Stakes and is the main ingredient for the Official Cocktail, the Belmont Jewel.
1 ½ oz. Woodford Reserve
2 oz. Lemonade
1 oz. Pomegranate juice
Combine ingredients in a cocktail shaker with ice. Strain over ice into a rocks glass. Garnish with a lemon wedge or cherry.
Click this link for more information about Brown-Forman.
The Early Times Mint Julep
Official Cocktail of the Kentucky Derby
The mint julep is the Official Drink of the Kentucky Derby and the Early Times Mint Julep has been the Official Drink of the Kentucky Derby for the past 24 years. Over 120,000 Early Times Mint Juleps are served at Churchill Downs during Derby week.
2 ounces Early Times Kentucky Whisky
1 Tablespoon Simple Syrup
Mint Sprigs
Crushed Ice
Muddle a few mint leaves in the bottom of your mint julep cup, then fill with crushed ice. Add one tablespoon of simple syrup and two ounces Early Times Kentucky Whisky. Stir gently until glass frosts. Garnish with a fresh mint sprig, sip and enjoy.
The Black-Eyed Susan
Official Cocktail of the Preakness
The Preakness Stakes is held at Pimlico Race Course in Baltimore, Maryland and marks the second leg of the Triple Crown. The Black-Eyed Susan serves as the Official Drink of the Preakness and Early Times Kentucky Whisky is a key ingredient to this signature cocktail.
1 ¼ ounces Early Times Kentucky Whisky
¾ ounces vodka
3 ounces sweet and sour mix
2 ounces orange juice
Garnish with an orange slice and cherry.
Woodford Reserve Belmont Jewel
Official Cocktail of the Belmont Stakes
The third and final leg of the Triple Crown is the Belmont Stakes, held every June at Belmont Park in Elmont, NY. Woodford Reserve is the Official Bourbon of the Belmont Stakes and is the main ingredient for the Official Cocktail, the Belmont Jewel.
1 ½ oz. Woodford Reserve
2 oz. Lemonade
1 oz. Pomegranate juice
Combine ingredients in a cocktail shaker with ice. Strain over ice into a rocks glass. Garnish with a lemon wedge or cherry.
Click this link for more information about Brown-Forman.
Subscribe to:
Posts (Atom)
Posts
