DRY Soda

"DRY is soda re-imagined--better tasting and better for you," says Sharelle Klaus, founder and CEO. "Made from only four all-natural ingredients including a minimum amount of pure cane sugar. The result: a less sweet soda that allows its fruit, flower and herbal cane flavors to shine through. And just 45-70 calories per bottle. Sip DRY on its own, pair it with great food, or mix DRY into the perfect cocktail and rediscover what soda can be."

That was enough information to persuade me to give the new product a taste test. I recently sampled a line-up of seven interesting DRY Soda flavors. It's my new favorite thing.

How can a wet soda be DRY?

Think about wine: sweet wines boast high levels of residual sugars while dry wines are characterized by higher acidity and tannins. The same concept can be applied  here. Along the spectrum of non-alcoholic sparkling beverages, at the very sweet end are brand-name sodas like Coca-Cola and 7-Up while at the very dry end are club soda and sparkling water. DRY Sodas sit comfortably near the dry end, but with a bit more sweetness than straight-up club soda, sparkling water or tonic water.

If you like dry wine and sparking water, odds are that you'll like DRY Soda. If you're addicted to brand-name sodas made with high fructose corn syrup, DRY Soda may mean adjusting your palate--and it's worth the effort.

Less sugar doesn't have to mean less flavor. Healthy doesn't have to mean boring.

My plan was to refrigerate the bottles, sip them straight-up and then experiment with cocktail recipes. The flavors seem designed to inspire creative mixology--cucumber, juniper berry, vanilla and more. But DRY Sodas proved tasty and satisfying on their own, so much so that I depleted my supply before discovering that these would not be as easily replaced as I'd hoped.... So, the mixology experimentation will have to be postponed until sometime after my next trip to Augusta, Georgia, whenever that may be.... In the meantime, let's virtually crack open one bottle at a time.

Wild Lime is bright. It's sweeter than what you'd get if you just squeezed a lime wedge into a glass of sparkling water, but not nearly as sweet as lemon-lime sodas like 7-Up and Sprite. It would be an ideal choice to sip alongside a plate of nachos or bowl of pad thai. I'd like to try it in a tequila or white rum cocktail.

Vanilla Bean is more delicate than cream soda. It's tied for my No. 1 favorite flavor among this line-up. It would pair well with roast chicken or apple pie. I'd like to try a splash with bourbon or cognac.

Rhubarb is tart and fruity. Not being a huge fan of rhubarb I didn't anticipate that I'd like this flavor, but I really did. It would pair well with meats or salads. I'd test it in gin and vodka-based cocktail creations.

Lavender lingers on the palate and builds intensity. It's the one flavor I was not able to drink for long on its own. Mixed 50/50 with pomegranate juice it was quite enjoyable. I've created several cocktails that include lavender simple syrup as an ingredient and I'd like to test this in those drinks.

I adore good gin, but wasn't confident I'd like Juniper Berry soda. It's pleasantly spicy and tied for my No. 1 favorite flavor among this line-up. It would pair with anything! I'd experiment with this as a base in some creative non-alcoholic drinks.

Cucumber is another flavor that I wasn't confident would be enjoyable on its own, but it proved to be crisp and refreshing. It would be great alongside Greek or vegetarian dishes. I'd like to mix it with Sense Rose Nectar.

Blood Orange is tangy and refreshing. I'd serve it alongside seafood dishes and salads. It would likely mix well with rum, tequila and cachaca, but it's great on its own.
-Images Courtesy Dry Soda Co.

Bottom Line: Excellent. If DRY Soda was sold at my local Whole Foods store, I'd add it to my cart every trip. Unfortunately, at the present time it's sold in Georgia only at one store, which happens to be in Augusta (about a two-hour drive away from Atlanta). Until I can persuade an Atlanta retailer to carry this product--and I'm dropping big hints--DRY Soda is sold online in 12-bottle packs (trust me, you wouldn't want any fewer).

683 Bar & Bistro

                                                                         -Image Courtesy Hotel Indigo

Hotel Indigo’s 683 Bar & Bistro boasts a “visual music” theme that successfully inserts contemporary design elements into a space defined by its traditional architectural features. The front desk is shaped like a set of drums, the banquettes mimic treble clef notes and guitars, and the bar looks like a huge piano keyboard. Throughout the space grey neutrals mix with pops of hot pink, orange and lime green. Murals recreate graffiti found in the projection room of The Fox Theatre and ticket stubs dating back to the 1970s.

The menu at 683 Bar & Bistro impresses with fresh food and flavors. One bite will get you wondering how this place has managed to stay under the radar.

Local beet salad with local greens:

This salad boasts vibrant flavors and surprising match-ups.

Local cheese plate featuring Sweetgrass Dairy cheeses:

Pleasing to the eye and the palate, this pairs perfectly with SweetWater's Sweet Georgia Brown beer.

Georgia shrimp cake slider:

Mmmm.

Intermission dessert martini:

This cocktail was the sole disappointment of the night to me, as it struck me as a fancifully decorated but straight pour of Van Gogh Vodka Dutch Caramel. That spirit is good, but it's not a cocktail. The drink would be improved with the addition of some cream and simple syrup. To be fair, however, the woman seated next to me adored this drink as it was.

Chocolate souffle:

Addictive.

Bottom Line: A pleasant surprise, this eye-popping bar and bistro serves up fresh, tasty fare that should attract locals as well as hotel guests.

Park's Edge

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Cheribundi

I recently sampled Cheribundi, tart cherry juice, in two flavors: Cacao Cherry and Ginger Cherry. (Other available flavors include Tru Cherry, Skinny Cherry and Whey Cherry.)

"The growth of tart cherry juice in general has been massive in the last year (thanks to proponents like Dr. Oz, the support of athletes, runners, gluten-free, etc.) and we predict it hitting major stride in 2012," said a PR representative. "In fact, farms are even reporting shortages in tart cherries after years of not even growing them!"

"Cheribundi is the most widely distributed brand in fresh cherry juice (the other big brands are from concentrate). The number of retail stores carrying Cheribundi has grown from 200 to 4000 this year. It's available at 1500 Safeway stores as well as Hannaford, Price Chopper, Harris Teeter, Giant Eagle, H.E.B., Piggly Wiggly, AWG and Giant Carlisle to name a few."

Cheribundi is sweetened naturally with either apple juice or Stevia, yet remains primarily tart. Expect to pucker.

Bottom Line: Pleasantly tart. Ginger and cocoa flavors add strong aromas plus depth and character to the cherry juice. Each 8-oz. serving is 130 (ginger) and 160 (cocoa) calories.

Ocean Prime

Ocean Prime, located in Buckhead in the former Sambuca space, boasts interior design that's visually stunning. The stone walls are offset with warm woods, captivating pops of orange and blue lighting. Above the booths in the back of the main dining room hang some very interesting glass bubble light fixtures. The kitchen is "open" to the dining room--it's behind (very clean!) glass and easy to see what's going on in there.

On a recent busy Friday night visit I'd estimate that the place averaged about three servers per table, so this is the sort of place you can expect to get fussed over a bit.

The crab cakes are, as crab cakes should be, at least 95 percent crab meat. The appetizer portion (there's also an entree version) sits atop a buttery sweet corn cream sauce and is topped with a dollop of tartar sauce:

The short rib "osso buco" is fall-off-the-bone tender and served with carrots and horseradish mashed potatoes:

The spicy shrimp pappardelle may appear a tad too orange, but the heat level in the spicy garlic cream sauce teeters perfectly on the edge of just right and too much--it's addictively good:

The black truffle mac & cheese is divine--even Dean, who inexplicably doesn't usually like mac & cheese, liked it.

The chocolate peanut butter pie should not be missed--it's a very grown-up and elegant spin on a Reese's Peanut Butter Cup:

Inside the chocolate ganache is delicious peanut butter mousse:

Bottom Line: Swanky setting, skilled service and scrumptious food, priced for special occasions.

Loews Atlanta Hotel

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GRACE Awards

The 5th Annual Georgia Restaurant Association Crystal of Excellence Awards was hosted at Loews Atlanta Hotel yesterday.

Congratulation to all nominees and winners!

The Chairman's Award
Helen Kim Ho, Asian American Legal Advocacy Center, Inc., of Georgia

The Innovator Award
Delia Champion & Molly Gunn, Delia's Chicken Sausage Stand
Will Harris, White Oak Pastures
Keith M. Schroeder & Hunter Thornton, High Road Craft Ice Cream & Sorbet, Inc.

Industry Partner of the Year
Kathleen Ciaramello, Coca-Cola Refreshments
Michelle Davidson, The Defoor Centre
Walt Davis, Retail Data Systems

Distinguished Service Award
Rich Chey, HomeGrown Restaurant Concepts
Jo Ann Herold, Arby's Restaurant Group, Inc.
Brian Lyman, Jim 'N Nick's Bar-B-Q

Restaurateur of the Year
Richard Blais, Trail Blais
Chris Hall, Todd Mussman & Ryan Turner, Local Three Kitchen & Bar
Riccardo Ullio, U Restaurants

Lifetime Achievement Award
Ted Turner, Ted's Montana Grill

Eleven at Loews Atlanta Hotel

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Whisky Lover's Holiday Gift Idea

Several holiday gift ideas cross my desk, but this one is unique enough that I'm sharing it here....

2011 BELT BUCKLE DESIGNED BY MONTANA SILVERSMITHS AVAILABLE ON SELECT 1.75 LITER BOTTLES OF PENDLETON WHISKY

HOOD RIVER, Ore. (October 24, 2011) - Pendleton Whisky, imported by Hood River Distillers, Inc., the largest and oldest liquor producer in the Northwest, is releasing the 2011 Pendleton Whisky belt buckle packaged on a select number of the 1.75 liter bottles of its signature whisky.

The first Pendleton Whisky belt buckle was released in September 2010 in honor of the 100th anniversary of the Pendleton Round-Up, from which Pendleton Whisky gained its name. This initiated what the company hopes will be an annual release, with future buckles including a year stamp.

"The 2011 Pendleton Whisky buckles are a great way for us to thank our customers," said Tia Bledsoe, Hood River Distillers Director of Marketing. "Our hope is to provide this special buckle gift each year."

The black oval buckles are crafted by world renowned Montana Silversmiths and feature silver detailing, the Let'er Buck slogan and red Pendleton Round-Up bucking horse symbol. Distribution began in October, and will continue through the holidays.

About Pendleton Whisky
Pendleton Whisky is imported, bottled and marketed by Hood River Distillers of Hood River, Ore., and is available nationwide. The oak barrel-aged whisky uses glacier-fed spring water from Oregon's Mt. Hood and is known for its uncommonly smooth taste and rich, complex flavor. Pendleton Whisky is the official spirit of the Professional Rodeo Cowboys Association (PRCA), and the presenting sponsor of the All American ProRodeo Series, which includes 400-plus PRCA rodeos.

About Hood River Distillers
Founded in 1934 and headquartered in Hood River, Ore., Hood River Distiller is the Northwest's largest and oldest importer, producer, bottler and marketer of distilled spirits. Pendleton® Whisky, Pendleton 1910™, Broker's London Dry Gin, Yazi Ginger Vodka, Knickers Irish Cream Whiskey, ULLR Nordic Libation, HRD Vodka and the complete line of Monarch distilled spirits are some of the company's spirits distributed across the country. Hood River Distillers is a member of the Century Council and promotes responsible drinking habits. For more information, visit www.hrdspirits.com.

- Press Release Courtesy FRENCH | WEST | VAUGHAN, New York

HD1

HD1 is now open in Atlanta’s Poncey-Highland neighborhood.

HD1 is a hot dog restaurant, or perhaps it's more accurate to say Haute Dawg.

Top Chef: All-Stars winner Richard Blais serves as menu consultant. Bringing the vision to life is executive chef Jared Lee Pyles.

The goal is to dress dogs to impress, from basic to bold. These Haute Dawgs include sausages made in-house plus hot dogs sourced from The Spotted Trotter. Vegans can opt for the specially flavored and prepared carrot--which looks surprisingly like a typical frank once tucked into a bun. There's also a vegetarian option.

Housemade, unique condiments and freshly baked artisan buns round out each bite. “Creating a menu that connects with each diner is a personal goal and will ultimately keep the menu energetic with new offerings each time a guest returns,” said Blais.

"This is not just a hot dog version of FLIP," says Blais. In terms of service, the distinction is obvious: At FLIP you'll be seated by a hostess and fussed over by servers throughout the meal; HD1 is much more casual. But I have to say that, beyond that, I don't see a big difference: Both restaurants serve up an American standard topped with creative combinations of stuff. Strikes me as quite similar.

In addition to getting down and dirty with dogs, “other stuff” from the menu at HD1 includes brisket chili with cool ranch oyster crackers, waffled fries with maple-oy sauce, and hand-churned soft-serve ice cream with creative flavors like bourbon and brown sugar.

HD1’s full bar boasts a kitschy cocktail list with an emphasis on craft bourbon and rum libations, along with ice-cold beer served in cans for what Blais calls "a retro feel."

The design of the space is conceived as "what people in the '70s thought the future would look like," says Blais.

Bottom Line: The Waffled fries with maple-oy have the potential to become highly addictive.

-Photo by Heidi Geldha

Southern Art

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Judging Taste of Atlanta

On Saturday, October 22, I was one of the food judges for the 10th annual Taste of Atlanta festival.

Among all the various food and wine events for which I have served as a judge, this was by far the most overwhelming. It seemed all of the 100+ booths brought over plates of food for us to judge at about the same time. We worked our way through a mix of bites, jumping between sweet and savory tastes, scoring each dish on its taste and presentation.

Here's a visual representation of just a tiny fraction of what the sitting at the judge's table included:

There were so many score sheets (which others would ultimately tally) that I left the event without knowing who had won what award. Thus I had to wait for today's press release to learn who was crowned winner in the various categories:

Overall:

People’s Choice Best Taste: Jim ‘N Nick’s Bar-B-Q

Saturday:

* Best Taste, voted by judges: Iberian Pig, Pork Cheek Taco

* Best Presentation: L’Thai

* Best Dessert: Sublime Doughnuts

* Best Booth Décor: Takorea

Sunday:

* Best Taste, voted by judges: Takorea, Korean BBQ Pulled Pork Slider with Cucumber Kimchee

* Best Presentation: Botekim Brazilian Bistro

* Best Dessert: Morelli’s Gourmet Ice Cream

* Best Booth Décor: Milton’s Cuisine & Cocktails

Barcraft Competition:
1st Place – Tyler Nelson, Leon's Full Service
2nd Place – Arianne Fielder, Ormby's

Best Sommelier Competition
Winner: Joon Lim, Kevin Rathbun Steak

Congratulations to all the winners.

Dates for the 2012 Taste of Atlanta festival will be available soon.

Sign up for the Taste of Atlanta newsletter: www.tasteofatlanta.com
Follow Taste on Twitter: www./twitter.com/tasteofatlanta
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Nikolai's Roof

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Outback Steakhouse

Outback Steakhouse is changing things up, hoping to keep loyal customers as well as draw new ones. The new menu offers diners the option to order meats cooked either the classic way, seared with the restaurant's traditional mix of 17 spices, or the new way, with a new lighter spice mix and wood-fire grilled over oak.

“The introduction of our new wood-fire grill, in addition to our classic seasoned and seared cooking method provides our customers with more choice in how they’d like their steaks prepared. Additionally the wood-fire grill gives us a big platform to innovate new and exciting products,” said Jeff Smith, president of Outback Steakhouse. New offerings include a crispy Mediterranean chicken flatbread appetizer, a chicken cobb salad and a 'Hearts of Gold' mahi.

Tested side-by-side, the taste difference between the two cooking methods is subtle. But I appreciate that Outback Steakhouse is trying to branch out, add some (somewhat) healthier options to the menu and source foods from reliable sources. All good things.

Everything sampled was tasty, from the margaritas (classic, mango and pomegranate), to the sides (creamy mashed potatoes), to the seared and grilled beef, pork and fish, to the desserts. For a limited time--though I strongly advise that they add it to the regular menu--they're featuring a chocolate waffle dessert. Get it and plan to share the huge serving. It's sinful, but worth a calorie splurge.

My favorite meat was the herb-roasted prime rib. It was cooked to perfection and flavored nicely. The pork chop is also a standout.

Bottom Line: Reliable American (and, perhaps, Australian) fare at prices that won't drain your bank account.