The inaugural Chattooga River Festival will take place June 22-24, 2012.
The festival is comprised of several different events in Oconee County, South Carolina, and Rabun County, Georgia.
The event line-up includes guided hikes and rafting trips; a screening of Deliverance at a drive-in theater; a performance by the Ronny Cox Band Show and his “Dueling Banjos: Deliverance of Drew” book signing; various contests including the Dueling Banjos Competition, Banjo Boogie Adventure Race and Makeshift Boat Race; and much more.
The Chattooga Belle Farm Music Festival & Festival Village features performances by The Mosier Brothers, Michelle Malone, Shannon Whitworth, Heather Luttrell, Sol Driven Train, Nitrograss, Conservation Theory and Timberline.
Each year the festival will be themed around an important aspect of the river’s history. The inaugural Festival will commemorate the movie Deliverance as a tribute to the 40th anniversary of the film’s release.
March 31, 2012
March 30, 2012
Golden Onion Trophy Unveiled
It's finished! Georgia Artist Melissa Harris created the Golden Onion trophy. Georgia chefs will compete on Sunday, April 22 in Vidalia, Ga. The First Place champion of the new state-wide professional cooking competition wins the exclusive honor of possessing the Golden Onion trophy for one year and will also be awarded $500.
Who will compete? Who will win? Stay tuned!
For more information visit, www.VidaliaOnionFestival.com.
Who will compete? Who will win? Stay tuned!
For more information visit, www.VidaliaOnionFestival.com.
March 28, 2012
Shark Attack Margaritas
Totally Tubular Shark Attack Margaritas Are Now Available in Georgia
This spring, the weather is warmer than usual. Cool down with a frozen margarita -- with Shark Attack Margaritas it's easier than ever.
Just rip open and enjoy. Reminiscent of the freezies you might have enjoyed while riding your red tricycle -- but with a very adults-only alcohol kick -- this just-for-grownups treat is frozen into a long tubular wrapper.
With its disposable packaging, Shark Attack Margaritas are convenient and easy to enjoy by the pool--no glass!--as well as at cookouts, tailgate parties, boat trips or any time you crave a frozen margarita but don't want to mess with measuring ingredients and operating the blender.
The press materials state they're made with "No syrups. No flavor additives. No chemicals. Made with 100% Tequila imported from Jalisco, Mexico, custom-made orange liqueur, pure cane sugar and fresh and 100% lime juice."
Packaged in single-serving 100 ml tubes, Shark Attack Margaritas freeze in about six hours (or about 20 minutes on dry ice). They contain 6.7% alcohol by volume per tube--so consume responsibly.
Bottom Line: Great flavor. Fun way to have a margarita.
For more information visit www.sharkattackcocktails.com.
March 26, 2012
New Vidalia Onion Icon Hits Georgia Menus
Vidalia onions will soon be popping up on menus across Georgia.
While chefs routinely use the famous Vidalia onions raw or cooked in a variety of dishes from salads to desserts, a new icon makes it easier than ever for restaurant consumers to identify dishes that feature Georgia’s most exclusive and internationally renowned agricultural treasure. The black and white image consists of the outline of an onion surrounding the letters VO.
The new image, akin to a heart icon signaling low-cholesterol dining options, is made available by the Vidalia Onion Committee and Georgia Department of Agriculture to restaurateurs who “Take the Vidalia Onion Pledge” on the Georgia Restaurant Association (GRA) website. The roster of all participating restaurants will be published by the GRA and also shared with Georgia Tourism, which will promote those restaurants as part of culinary- and agri- tourism initiatives.
By taking the pledge, restaurateurs agree to only label onions as Vidalia onions when they are authentic Vidalia onions and no other type of onion. Taking the pledge does not prohibit use of any other onion varietals at the restaurant, only that an onion will never be labeled (with words and/or icon) as a Vidalia onion if it is not.
“The icon draws attention to Vidalia onions and the creative ways chefs work with this Georgia Grown product,” said Karen Bremer, executive director of the GRA. “Whether diners are curious about Vidalia onions or already avid fans, the image gives subtle visual encouragement to try these dishes while creating a pathway to support local, seasonal foods when dining out. And by compelling consumers to sample these dishes, we can support local farmers and generate more revenue for our state, which will create more jobs. It's a win-win.”
“Our farmers work extremely hard year-round to produce Vidalia sweet onions for harvest in spring and summer,” said Wendy Brannen, executive director of the Vidalia Onion Committee. “We love this program because this unique agricultural product indigenous only to Southeast Georgia is clearly identified as being special.”
Only grown in a 20-county area in the southeastern part of the state, Vidalia onions are prized for their sweetness and lack of heat. The official state vegetable, they’re a Georgia Grown star.
While chefs routinely use the famous Vidalia onions raw or cooked in a variety of dishes from salads to desserts, a new icon makes it easier than ever for restaurant consumers to identify dishes that feature Georgia’s most exclusive and internationally renowned agricultural treasure. The black and white image consists of the outline of an onion surrounding the letters VO.
The new image, akin to a heart icon signaling low-cholesterol dining options, is made available by the Vidalia Onion Committee and Georgia Department of Agriculture to restaurateurs who “Take the Vidalia Onion Pledge” on the Georgia Restaurant Association (GRA) website. The roster of all participating restaurants will be published by the GRA and also shared with Georgia Tourism, which will promote those restaurants as part of culinary- and agri- tourism initiatives.
By taking the pledge, restaurateurs agree to only label onions as Vidalia onions when they are authentic Vidalia onions and no other type of onion. Taking the pledge does not prohibit use of any other onion varietals at the restaurant, only that an onion will never be labeled (with words and/or icon) as a Vidalia onion if it is not.
“The icon draws attention to Vidalia onions and the creative ways chefs work with this Georgia Grown product,” said Karen Bremer, executive director of the GRA. “Whether diners are curious about Vidalia onions or already avid fans, the image gives subtle visual encouragement to try these dishes while creating a pathway to support local, seasonal foods when dining out. And by compelling consumers to sample these dishes, we can support local farmers and generate more revenue for our state, which will create more jobs. It's a win-win.”
“Our farmers work extremely hard year-round to produce Vidalia sweet onions for harvest in spring and summer,” said Wendy Brannen, executive director of the Vidalia Onion Committee. “We love this program because this unique agricultural product indigenous only to Southeast Georgia is clearly identified as being special.”
Only grown in a 20-county area in the southeastern part of the state, Vidalia onions are prized for their sweetness and lack of heat. The official state vegetable, they’re a Georgia Grown star.
March 23, 2012
New Pastry Chef at Cakes & Ale
This new face may look familiar: Chef Eric Wolitzky, also known as the "Zen Baker," appeared on Bravo's reality show Top Chef: Just Desserts during the Fall 2010 season, competing on 8 of 10 episodes.
He comes to Atlanta's Cakes & Ale from Baked, a popular bakery and café located in Red Hook, Brooklyn, New York, where his focus was updated classic American comfort desserts.
American Roadhouse to Open Second Location
American Roadhouse, a breakfast institution in Virginia Highlands for 23 years, will open a second location in the Pencil Factory Flats & Shops at 349 Decatur Street in Atlanta (Decatur and Hill Streets) early Spring 2012.
“The 30,000 commuters a day on Decatur Street, and countless additional MARTA riders (at MLK stop), heading into Downtown deserve a quality breakfast spot. Atlantans accustomed to great food, huge portions and great value will now have a fantastic option for casual and professional breakfast and lunch meetings; all with hassle free drive in/drive out parking at no charge. American Roadhouse is poised to become the center of the Pencil Factory community,” says Aaron Goldman, President of Perennial Properties, the Pencil Factory's developer. “This is an ideal addition to a perfect tenant mix at the Pencil Factory.”
American Roadhouse neighbors include Caramba Cafe, Melange Salon, Intown Market, Village Theatre, Hill Street Tavern, Six Feet Under, Tin Lizzy’s, The Republic and more.
10 Degrees South Gets Saucy
10 Degrees South is getting saucy.
Atlanta's authentic South African restaurant will tantalize taste buds beyond it's dining room with a new sauce and marinade collection. Centered around its signature Peri-Peri hot sauce, the line showcases the African Bird’s Eye Chili. The coveted Peri-Peri recipe has been passed down through generations and is an infusion of Portuguese, Mediterranean and African spices and culinary traditions.
Featured in several of the restaurant’s signature dishes (including Lobster Spring Rolls, Peri-Peri Chicken, and Crab Pastries), the Peri-Peri sauce lends authentic South African flavor to any dish. Fans can now savor the flavor at home.
To commemorate the launch, 10 Degrees South will host a Peri-Peri Hot Sauce Launch Party on Wednesday, March 28, from 7:30 p.m. to 10:30 p.m. For reservations please call 404-705-8870. For details, visit www.10DegreesSouth.com.
March 20, 2012
Vidalia Onions Are Coming April 12
-Press Release
The official “Shipping Date” for the 2012 Vidalia Onion Marketing Season is April 12, says Georgia Commissioner of Agriculture Gary W. Black.
The shipping date is based on the recommendation of the Vidalia Onion Advisory Panel under the authority of the law, rules and regulations applicable to Vidalia onions.
Vidalia onions may ONLY be shipped prior to April 12 if each and every load being shipped has a Federal-State Inspection Certificate stating the onions have met the established grade requirements and are under “Positive Lot Identification” as approved by the Federal-State Inspection Service. “Baby” Vidalia onions with greens attached may also be shipped earlier in the season.
“The Federal-State Inspection assures the quality of the onions and that they have matured to meet the marketing standards,” Commissioner Black said. “Onions that are harvested and shipped too early and do not meet the grade requirements can damage the reputation of this important crop.”
The value of production of Georgia’s 2011 Vidalia onion crop was approximately $92 million.
Vidalia onions are unique to Georgia. They may only be grown in parts of a 20-county area in the southeastern part of the state. The onions are prized for their sweetness and lack of heat and are used raw or cooked.
The official “Shipping Date” for the 2012 Vidalia Onion Marketing Season is April 12, says Georgia Commissioner of Agriculture Gary W. Black.
The shipping date is based on the recommendation of the Vidalia Onion Advisory Panel under the authority of the law, rules and regulations applicable to Vidalia onions.
Vidalia onions may ONLY be shipped prior to April 12 if each and every load being shipped has a Federal-State Inspection Certificate stating the onions have met the established grade requirements and are under “Positive Lot Identification” as approved by the Federal-State Inspection Service. “Baby” Vidalia onions with greens attached may also be shipped earlier in the season.
“The Federal-State Inspection assures the quality of the onions and that they have matured to meet the marketing standards,” Commissioner Black said. “Onions that are harvested and shipped too early and do not meet the grade requirements can damage the reputation of this important crop.”
The value of production of Georgia’s 2011 Vidalia onion crop was approximately $92 million.
Vidalia onions are unique to Georgia. They may only be grown in parts of a 20-county area in the southeastern part of the state. The onions are prized for their sweetness and lack of heat and are used raw or cooked.
March 15, 2012
Desserts @ Murphy's
As research for a forthcoming article in Epicure magazine (April issue/Atlanta edition), I recently sampled some desserts at Murphy's in Virginia-Highlands.
Pastry Chef Geri Ravelo grew up in Manila, Philippines near a local bakery that scented the morning air with the aroma of baking bread. Now at Murphy’s she often begins her days baking flaky biscuits. And each day she also bakes a different variety of muffin (blueberry, on the day I visited).
Whether creating breads or desserts, her priorities are quality, flavor and eye appeal. “Garnishes are important to me,” she says, though she favors simplicity over elaborate “hanging off the chandelier” styles.
A graduate of The Art Institute of Atlanta, Ravelo says she loves “the discerning aspect of pasty cooking” and “synchronizing all the details.” Her creations are a meticulous balanced blend of textures. “I like someone to have a complete experience when eating one of my desserts,” she says. Even traditional recipes like carrot and walnut cake benefit with her personal touches like brightly hued sauce, pineapple chutney and cream cheese ice cream. She most enjoys working with sugar, but with skillful restraint steers clear of going overly sweet.
DARK CHOCOLATE CAKE with ganache frosting and milk chocolate sauce ($7):
THE BONZO is a Murphy's classic comprised of a fudge brownie, cheesecake, dark chocolate mousse and whipped cream ($7):
TOLLHOUSE PIE is another Murphy's classic with dark and white chocolate cookie batter, walnuts, oreo crust and vanilla ice cream ($7):
DOUBLE CRUSTED APPLE PIE is made with local fuji apples and topped with dulce de leche ice cream ($7):
CARROT AND WALNUT CAKE with pineapple chutney and cream cheese ice cream ($7):
This blog promises a "behind-the-scenes peek at the work life of its author," and while the photos of what I got to taste may make you drool, here's a tad more: Sitting and chatting with Geri Ravelo was a joy; she's quite simply one of the world's nicest folks with a witty edge that I just so happen to adore. It would be fun to spend a day in the kitchen with her. At the end of our chat she admitted that she'd been nervous, since it was her first media interview. It's happened several times that I'm the first journalist to interview someone and I take it as a good sign that I'm doing my job and staying ahead of the mainstream to find a unique story. In this case, I'm sure a surge of attention will come Geri's way.
Bottom Line: Eat dessert first. These are all too good to miss.
Pastry Chef Geri Ravelo grew up in Manila, Philippines near a local bakery that scented the morning air with the aroma of baking bread. Now at Murphy’s she often begins her days baking flaky biscuits. And each day she also bakes a different variety of muffin (blueberry, on the day I visited).
Whether creating breads or desserts, her priorities are quality, flavor and eye appeal. “Garnishes are important to me,” she says, though she favors simplicity over elaborate “hanging off the chandelier” styles.
A graduate of The Art Institute of Atlanta, Ravelo says she loves “the discerning aspect of pasty cooking” and “synchronizing all the details.” Her creations are a meticulous balanced blend of textures. “I like someone to have a complete experience when eating one of my desserts,” she says. Even traditional recipes like carrot and walnut cake benefit with her personal touches like brightly hued sauce, pineapple chutney and cream cheese ice cream. She most enjoys working with sugar, but with skillful restraint steers clear of going overly sweet.
DARK CHOCOLATE CAKE with ganache frosting and milk chocolate sauce ($7):
THE BONZO is a Murphy's classic comprised of a fudge brownie, cheesecake, dark chocolate mousse and whipped cream ($7):
TOLLHOUSE PIE is another Murphy's classic with dark and white chocolate cookie batter, walnuts, oreo crust and vanilla ice cream ($7):
DOUBLE CRUSTED APPLE PIE is made with local fuji apples and topped with dulce de leche ice cream ($7):
CARROT AND WALNUT CAKE with pineapple chutney and cream cheese ice cream ($7):
This blog promises a "behind-the-scenes peek at the work life of its author," and while the photos of what I got to taste may make you drool, here's a tad more: Sitting and chatting with Geri Ravelo was a joy; she's quite simply one of the world's nicest folks with a witty edge that I just so happen to adore. It would be fun to spend a day in the kitchen with her. At the end of our chat she admitted that she'd been nervous, since it was her first media interview. It's happened several times that I'm the first journalist to interview someone and I take it as a good sign that I'm doing my job and staying ahead of the mainstream to find a unique story. In this case, I'm sure a surge of attention will come Geri's way.
Bottom Line: Eat dessert first. These are all too good to miss.
Desserts @ Canoe
As research for a forthcoming article in Epicure magazine (April issue/Atlanta edition), I recently sampled some desserts at Canoe.
Sarah Koob’s breads and desserts are “childhood favorites made grown-up,” she says. “I like to take familiar flavor components and dress them up sophisticated.” Koob, who studied at the Culinary Institute of America, presents clean flavors in harmonious blends. She incorporates fresh, seasonal fare into her dishes including herbs like lemon verbena and lavender harvested from the onsite garden.
Candied Lemon Tart with Creme Fraiche Ice Cream ($8):
Creme Brulee Trio...Pistachio, Amaretto and Frangelico ($8):
Bottom Line: Don't skip dessert.
Sarah Koob’s breads and desserts are “childhood favorites made grown-up,” she says. “I like to take familiar flavor components and dress them up sophisticated.” Koob, who studied at the Culinary Institute of America, presents clean flavors in harmonious blends. She incorporates fresh, seasonal fare into her dishes including herbs like lemon verbena and lavender harvested from the onsite garden.
Candied Lemon Tart with Creme Fraiche Ice Cream ($8):
Creme Brulee Trio...Pistachio, Amaretto and Frangelico ($8):
Bottom Line: Don't skip dessert.
Guinness & The World's Biggest Party
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March 14, 2012
Harvest Song in Cocktails
To learn more about using Harvest Song preserves in cocktails, I recently chatted with James Moreland, a famed mixologist whose creative cocktails have been featured in the The New York Times and Wall Street Journal among other places (including this blog).
-Photo Credit: www.sunnynorton.com
Insatiable: What inspired you to mix Harvest Song into a drink?
James Moreland: Actually, there is a trend going on to use preserves in cocktails. With it's whole organic, natural process and approach, I find that Harvest Song preserves work well with cocktails. Harvest Song products are impressive. One of the biggest advantages is that they're not overly saturated with sugars. It's a better, lovely balance.
I: How do you most enjoy using them?
JM: The apricot is amazing: It works well with rums and brown spirits. The fig does an amazing bellini with champagne. The rose petal makes an amazing martini.
The rose petal tradition is new to the U.S. but well established in Europe. Typically rose water or oil is used because it's rare to find actual rose petal preserves. But rose petals is one of the Harvest Song flavors. It makes an amazing martini. Some classic martini recipes from the 50s and 60s call for rose water or oil or bitters. To give it a bit of a turn I add two bar spoons of the Harvest Song rose petal preserves to a martini, shake it up and strain--it's that simple. I prefer a high-proof gin like Bombay Sapphire. The rose gives the martini a tremendous pop and a pink color; it's outstanding.
-Photo Credit: www.sunnynorton.com
I: How about the fresh walnuts?
JM: Every time I sample these with somebody they say, "Will you please send us more?" If you're going to stay with a classic theme, the walnuts do an amazing job with an Old Fashioned made with a bourbon like Knob Creek. They also play well with tequila.
I: You mentioned that you love the apricot preserves. How about that flavor in a cocktail?
JM: It would be perfect with aged rum in a caipirinha. With champagne it would be a fabulous bellini. The apricot preserves, rum and lime make a great marriage--very easy. If you want to play you could even add some apple cider or soda or good quality ginger ale. It's not complicated.
I: Don't the preserves add a viscosity to the mouthfeel of cocktails?
JM: Strain them. I don't mind if there's a bit of pulp in a drink but if you don't want pulp then strain it out.
COCKTAIL RECIPES BY JAMES MORELAND
Tea-Rose Petal Gin Martini
2 bar spoons of Harvest Song Tea-Rose Petal Preserves
2.5 oz Bombay Sapphire Gin
Shake hard over ice, fine strain into martini glass. Garnish with orange twist.
Harvest Walnut Old Fashioned
3 bar spoons Harvest Song Walnut Syrup
2 oz. Knob Creek Bourbon
3 Kingston Cubes – lemon
Muddle lemon peel, cubes and walnut syrup. Pour in Bourbon and stir. Add ice and stir. Slice a walnut in half and add both pieces to cocktail. Serve with small spoon and stir. Serve in a small rocks glass.
Apricot Song Sky Fall
2 bar spoons Harvest Song Apricot Preserves
1.75 oz. Flor de Cana Rum
Juice of half a fresh lime
Soda
Add 2 bar spoons of apricot preserve into bottom of a stirring glass. Squeeze in lime and stir. Add ice and rum. Shake hard and strain into a tall glass filled with ice. Top with a splash of soda and garnish with a lime wedge.
Golden Fig Champagne Cocktail
3 bar spoons Harvest Song Fig Preserves
1 oz. Grand Marnier Liqueur
Champagne
Shake first 2 ingredients hard with ice. Fine strain over ice in a champagne flute and top off with champagne.
Apricot Harvest Rita
3 bar spoons Harvest Song Apricot Preserves
1.25 oz. Inocente Tequila
2 oz. mango juice
.25 oz. Grand Marnier Liqueur
juice of half a fresh lime
Add all ingredients into a cocktail shaker and shake hard with ice. Fine strain into a tall glass over ice and garnish with a wedge of fresh grapefruit.
Sour Cherry Thrill
2 bar spoons Harvest Song Sour Cherry Preserves
1.75 oz. ZYR Vodka
juice of half a lemon
.5 oz. Cherry Heering
3 dark cherries
soda
Add sour cherry preserves and lemon into a stirring glass and stir well. Add ice, vodka and Cherry Heering. Shake hard and fine strain into a tall glass filled with ice. Top off with soda and garnish with two dark cherries and lemon twist.
Insatiable: What inspired you to mix Harvest Song into a drink?
James Moreland: Actually, there is a trend going on to use preserves in cocktails. With it's whole organic, natural process and approach, I find that Harvest Song preserves work well with cocktails. Harvest Song products are impressive. One of the biggest advantages is that they're not overly saturated with sugars. It's a better, lovely balance.
I: How do you most enjoy using them?
JM: The apricot is amazing: It works well with rums and brown spirits. The fig does an amazing bellini with champagne. The rose petal makes an amazing martini.
The rose petal tradition is new to the U.S. but well established in Europe. Typically rose water or oil is used because it's rare to find actual rose petal preserves. But rose petals is one of the Harvest Song flavors. It makes an amazing martini. Some classic martini recipes from the 50s and 60s call for rose water or oil or bitters. To give it a bit of a turn I add two bar spoons of the Harvest Song rose petal preserves to a martini, shake it up and strain--it's that simple. I prefer a high-proof gin like Bombay Sapphire. The rose gives the martini a tremendous pop and a pink color; it's outstanding.
I: How about the fresh walnuts?
JM: Every time I sample these with somebody they say, "Will you please send us more?" If you're going to stay with a classic theme, the walnuts do an amazing job with an Old Fashioned made with a bourbon like Knob Creek. They also play well with tequila.
I: You mentioned that you love the apricot preserves. How about that flavor in a cocktail?
JM: It would be perfect with aged rum in a caipirinha. With champagne it would be a fabulous bellini. The apricot preserves, rum and lime make a great marriage--very easy. If you want to play you could even add some apple cider or soda or good quality ginger ale. It's not complicated.
I: Don't the preserves add a viscosity to the mouthfeel of cocktails?
JM: Strain them. I don't mind if there's a bit of pulp in a drink but if you don't want pulp then strain it out.
COCKTAIL RECIPES BY JAMES MORELAND
Tea-Rose Petal Gin Martini
2 bar spoons of Harvest Song Tea-Rose Petal Preserves
2.5 oz Bombay Sapphire Gin
Shake hard over ice, fine strain into martini glass. Garnish with orange twist.
Harvest Walnut Old Fashioned
3 bar spoons Harvest Song Walnut Syrup
2 oz. Knob Creek Bourbon
3 Kingston Cubes – lemon
Muddle lemon peel, cubes and walnut syrup. Pour in Bourbon and stir. Add ice and stir. Slice a walnut in half and add both pieces to cocktail. Serve with small spoon and stir. Serve in a small rocks glass.
Apricot Song Sky Fall
2 bar spoons Harvest Song Apricot Preserves
1.75 oz. Flor de Cana Rum
Juice of half a fresh lime
Soda
Add 2 bar spoons of apricot preserve into bottom of a stirring glass. Squeeze in lime and stir. Add ice and rum. Shake hard and strain into a tall glass filled with ice. Top with a splash of soda and garnish with a lime wedge.
Golden Fig Champagne Cocktail
3 bar spoons Harvest Song Fig Preserves
1 oz. Grand Marnier Liqueur
Champagne
Shake first 2 ingredients hard with ice. Fine strain over ice in a champagne flute and top off with champagne.
Apricot Harvest Rita
3 bar spoons Harvest Song Apricot Preserves
1.25 oz. Inocente Tequila
2 oz. mango juice
.25 oz. Grand Marnier Liqueur
juice of half a fresh lime
Add all ingredients into a cocktail shaker and shake hard with ice. Fine strain into a tall glass over ice and garnish with a wedge of fresh grapefruit.
Sour Cherry Thrill
2 bar spoons Harvest Song Sour Cherry Preserves
1.75 oz. ZYR Vodka
juice of half a lemon
.5 oz. Cherry Heering
3 dark cherries
soda
Add sour cherry preserves and lemon into a stirring glass and stir well. Add ice, vodka and Cherry Heering. Shake hard and fine strain into a tall glass filled with ice. Top off with soda and garnish with two dark cherries and lemon twist.
Harvest Song Artisanal Preserves
Harvest Song artisanal gourmet all-natural preserves originate in Armenia, a country whose flavors, recipes, and cuisine have existed for more than 18 centuries.
Harvest Song flavors are vibrant and delicious whether paired with cheese, spread atop bread or mixed into cocktails. The line-up includes sour cherry, apricot, wild black currant, fresh walnut, golden fig, peach, tea rose petal and wild strawberry.
To learn more, I recently chatted with Sylvia Tirakian, co-owner.
Insatiable: What distinguishes Harvest Song products?
Sylvia Tirakian: Harvest Song farms are situated up to 10,000 feet above sea level in the sleeping volcanic giant of Mt. Ararat, Armenia. The volcanic soil, direct sun, thin air, and surrounding spring waters give fruits growing in this region unparalleled succulent taste. We use fruits from peak harvest seasons. I work with the local farmers and artisan preserve makers and personally taste every batch. Our products have no pectin (unlike most preserves). Ours is just literally preserved fruit with some pure cane sugar and lemon juice--they are slowly simmered in small batches and allowed to thicken without use of any pectin. This method allows us to have more natural sugar from the fruits, which is less sweet and lower calories than ordinary jams and preserves.
I: How's business?
ST: The products have been on the market for four years and we've won a number of awards. I have a background in engineering but quit my well-paying job and now just follow this passion. I've been very lucky. The U.S. has gone through such a metamorphosis, there's such a curiosity about food--as an example, there are so many kinds of sea salts readily available these days! There is a curiosity about the great global kitchen.
I: Are Harvest Song preserves based on family recipes?
ST: Many people ask, but I don't have my mother's recipes. For hundreds of years people preserved leftover fruit at the end of harvest. I have seen my family make preserves and absolutely grew up in that, but I have not been given a single recipe. There's no family romance, the romance is about bringing back what used to be and creating artisan products and making artisan mainstream. We pay premium prices to our farmers and our artisan preserve makers to sustain how they work, their art and to maintain their pride. Even the colorful papers atop each jar are handmade, dyed using herbs and flowers. Everything is natural.
I: How do you ensure consistency year to year?
ST: We are harvest dependent. About 95 percent of people in this business get fruit from all over the world and just cook it. We are harvest dependent and use what we have ample supply of from this particular region of Armenia. Black currant is not even farmed, it grows wild and is picked from the mountains.
I: What flavors are most popular?
ST: Fresh walnut gets the most press. When you eat Harvest Song walnuts you'll see they're in the shell but that shell is not woody and hardened; we preserve green walnuts in natural syrup and in time they get even softer sitting in the sugar. The walnuts are fantastic in cheese pairings, especially Stilton. The New York Times ran a story about using the walnuts to garnish a Manhattan in lieu of a cherry.
I: How do you use the products?
ST: I love them over peanut butter or Greek yogurt and also in sophisticated cocktails and paired with most cheeses. Vanilla gelato is amazing with the rose petals or walnuts. But at the end of the day I'm putting it on a nice piece of toast with a cup of tea. I find it amazing.
I: Are new flavors in the works?
ST: No. Every year I go to Armenia during harvest; it's where I get my inspiration. Every batch that gets packed is tasted by me--I'm proud to say it’s literally done by me. Every year harvest is different; sometimes it rains a lot more so consistency is very difficult. When consumers open a jar they'll find some chunky natural fruit fibers and those are the things that I focus on, the engineering side.
In the Atlanta area, Harvest Song products are available at Kroger.
Golden Onion Field
Bounty from the World’s Smallest Licensed Vidalia® Onion Farm Set to Supply Inaugural Professional Cooking Competition
Chefs across Georgia are scrambling, and not just eggs, as the deadline for the inaugural Golden Onion professional cooking competition approaches on Friday, March 16, 2012. While eager chefs rush to finalize their applications, the Vidalia Onions that will be used during the competition are growing right on schedule.
“The crop of Vidalia Onions that will be harvested for the competition is in the ground at the Vidalia Onion Museum,” says Ingrid Varn, executive director of the Vidalia Area Convention & Visitors Bureau. “The sweeties grow in the world’s smallest licensed Vidalia Onion field under the watchful eyes of R.T. and Diane Stanley of Stanley Farms.” R.T., who was the 2007 Onion Grower of the Year, tackled the small plot as he would any other, taking meticulous soil samples, measuring the Ph and prepping the sandy ground (typical of Vidalia fields) with fertilizer and lime.
The small patch of Vidalia Onions was first planted in 2011 as a living exhibit near the entrance to the Vidalia Onion Museum. In the small plot thousands of Vidalia seedlings grow—sufficient quantity to supply the 12 chefs who will compete in the Golden Onion on Sunday, April 22, 2012, in Vidalia, Ga. This new professional cooking competition showcases the Vidalia Onion, Georgia’s most exclusive and internationally renowned agricultural treasure, and also offers a new platform for chefs across Georgia to display their skills and creativity.
Golden Onion competitors will have one hour to prepare and present a recipe that features Vidalia Onions. Twelve chefs are able to compete, and have the option to work with one assistant. To be eligible, competitors must be lead chefs (with job titles such as executive chef, chef de cuisine, chef/owner) for a free-standing restaurant in Georgia. Chefs working at restaurants associated with a luxury country club, resort or hotel are also eligible.
Dishes will be judged on the basis of taste, presentation and creativity. Failure to feature the flavor of Vidalia Onions or making last-minute changes to the recipe that was submitted during the application process may reduce a chef’s final score. Judging will be blind.
The First Place champion will be awarded the Golden Onion trophy, an exclusive honor to hold for one year. The trophy must be surrendered the following year to the next winner. The First Place champion will also receive a cash prize of $500. The second place winner will receive $250 and the third place winner $100. All winners will also receive commemorative plaques.
The Golden Onion competition will be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga. The event is open to the public starting at 12:30 p.m. Advance tickets cost $5 per person or $10 at the door. For details visit www.vidaliaonionfestival.com.
Chefs across Georgia are scrambling, and not just eggs, as the deadline for the inaugural Golden Onion professional cooking competition approaches on Friday, March 16, 2012. While eager chefs rush to finalize their applications, the Vidalia Onions that will be used during the competition are growing right on schedule.
“The crop of Vidalia Onions that will be harvested for the competition is in the ground at the Vidalia Onion Museum,” says Ingrid Varn, executive director of the Vidalia Area Convention & Visitors Bureau. “The sweeties grow in the world’s smallest licensed Vidalia Onion field under the watchful eyes of R.T. and Diane Stanley of Stanley Farms.” R.T., who was the 2007 Onion Grower of the Year, tackled the small plot as he would any other, taking meticulous soil samples, measuring the Ph and prepping the sandy ground (typical of Vidalia fields) with fertilizer and lime.
The small patch of Vidalia Onions was first planted in 2011 as a living exhibit near the entrance to the Vidalia Onion Museum. In the small plot thousands of Vidalia seedlings grow—sufficient quantity to supply the 12 chefs who will compete in the Golden Onion on Sunday, April 22, 2012, in Vidalia, Ga. This new professional cooking competition showcases the Vidalia Onion, Georgia’s most exclusive and internationally renowned agricultural treasure, and also offers a new platform for chefs across Georgia to display their skills and creativity.
Golden Onion competitors will have one hour to prepare and present a recipe that features Vidalia Onions. Twelve chefs are able to compete, and have the option to work with one assistant. To be eligible, competitors must be lead chefs (with job titles such as executive chef, chef de cuisine, chef/owner) for a free-standing restaurant in Georgia. Chefs working at restaurants associated with a luxury country club, resort or hotel are also eligible.
Dishes will be judged on the basis of taste, presentation and creativity. Failure to feature the flavor of Vidalia Onions or making last-minute changes to the recipe that was submitted during the application process may reduce a chef’s final score. Judging will be blind.
The First Place champion will be awarded the Golden Onion trophy, an exclusive honor to hold for one year. The trophy must be surrendered the following year to the next winner. The First Place champion will also receive a cash prize of $500. The second place winner will receive $250 and the third place winner $100. All winners will also receive commemorative plaques.
The Golden Onion competition will be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga. The event is open to the public starting at 12:30 p.m. Advance tickets cost $5 per person or $10 at the door. For details visit www.vidaliaonionfestival.com.
March 5, 2012
The Golden Onion – Emcee & Judges Announced
Georgia Chefs, TV Personalities, Authors & Ag Experts Team Up for New Professional Cooking Competition Showcasing Vidalia® Onions
Chefs from across Georgia will face-off on Sunday, April 22, 2012, for the inaugural Golden Onion professional cooking competition that kicks-off the 35th Annual Vidalia Onion Festival. This new cook-off showcases the Vidalia Onion, Georgia’s most exclusive and internationally renowned agricultural treasure, and also offers a new platform for chefs across Georgia to display their skills and creativity.
While chef applications will continue to be accepted through Friday, March 16, 2012, other key positions related to the competition have been filled.
-Credit: Young @ wtoc
Sonny Dixon will emcee the event. The popular anchor of Savannah’s WTOC’s new and innovative broadcast, THE News NOW at 4 PM, plus THE News at Five and THE News at Six won an Emmy for Best Anchor in the Southeast U.S. in 2011. A longtime member of Toastmasters International, Dixon has won numerous awards for public speaking and communication, including Georgia's Best Anchor/Reporter by the Associated Press in 2005. The Leadership Savannah graduate was elected to five terms in the Georgia House of Representatives, where he held key offices and served on prominent committees before retiring from elected office in 1997. He has also appeared on the CBS Evening News, the CBS Early Show, on CNN, in Newsweek magazine and many major market newspapers.
A panel of five judges will participate in a blind tasting and score each competitor’s dish featuring Vidalia Onions on the basis of taste, presentation and creativity. Judges of the 2012 Golden Onion cook-off are:
Executive Chef Holly Chute of the Georgia Governor’s Mansion. A graduate of the renowned Culinary Institute of America, Chute first arrived at the Governor’s Mansion in 1981 as Chef and Foods Manager. Since then, she has helmed the kitchen for six different Governors: Governor George Busbee, Governor Joe Frank Harris, Governor Zell Miller, Governor Roy Barnes, Governor Sonny Perdue, and now Governor Nathan Deal. At the Governor’s Mansion, Chef Chute oversees all meals served, from private family meals to official state dinners.
Executive Chef Hector Santiago, owner of three restaurants in Atlanta, Ga., including the award-winning Pura Vida Tapas. A native of Puerto Rico and graduate of the renowned Culinary Institute of America, Santiago worked in several kitchens, many ranked four- and five-diamonds, before opening his own restaurant. In 2007, he was named “Rising Star Chef” for Atlanta by StarChefs.com, and was a long-list nominee for “Best Chef of the Southeast” by the James Beard Foundation for 2008, 2009 and 2011. In 2009, Chef Santiago appeared on Bravo TV’s “Top Chef” Season 6 Las Vegas.
Chef de Cuisine Brian Whitcomb, CCC, FMP, is District Chef for the Southeastern Division of Eurest under the Compass Group Americas. The former owner of Del Pizzo’s, has worked in several kitchens including Cultured Bean Café in Marietta, Ga., ESPN Zone and Bones in Atlanta, Ga., Country Club of Birmingham, Ala., Morton’s of Chicago in Denver, Colo., and more. An active member in the American Culinary Federation certified in both nutrition and sanitation and a graduate of the School of Culinary Arts in Atlanta, Ga., Whitcomb began working in commercial kitchens at age 14. He has appeared on the Fox Network’s “Good Day Atlanta” and authors a monthly column, “Road Kill,” for Full Throttle Magazine.
Bob Stafford is director of the Vidalia® Onion Business Council, a role he’s held since the mid-1990s. Among Stafford’s responsibilities is lobbying on behalf of farmers, working with researchers to improve the annual crop, and working to protect the Vidalia trademark. Stafford was inducted into the Vidalia® Onion Hall of Fame in February 2010. Prior to his current position, he worked with the Florida Department of Agriculture for 34 years.
-Credit: Rob McDonald
Hope S. Philbrick, is an Atlanta-based freelance writer and editor who conceived of and helped launch the Golden Onion competition. She has published thousands of articles in dozens of publications including Chile Pepper magazine, Atlanta Journal-Constitution and San Francisco Chronicle. She is contributing editor to Atlanta’s new Epicure magazine, served as managing editor of Restaurant Forum magazine and assistant editor of Wine Report magazine. She has reviewed restaurants for many publications, including Where Atlanta, Where Charleston and The Atlantan, and authored weekly dining columns for Sunday Paper and Southern Voice. She’s judged several culinary competitions, including the Louisiana Seafood Cook-Off, S.Pellegrino “Almost Famous” Chef Competition, Taste of Atlanta, Beaufort S.C. Shrimp Festival, and the International Wine Summit.
About the Golden Onion
The Golden Onion professional cooking competition challenges 12 Georgia chefs to create and prepare recipes featuring Vidalia® Onions. Competing chefs will have one hour to prepare and present their recipes. The First Place champion will be presented the Golden Onion trophy to hold for one year along with a cash prize of $500. The second place winner will receive $250 and the third place winner $100. All winners will also receive commemorative plaques. The Golden Onion competition will be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga. The event is open to the public starting at 12:30 p.m. Advance tickets cost $5 per person or $10 at the door. For details visit www.vidaliaonionfestival.com.
About the Vidalia Onion Festival
Celebrating its 35th year in 2012, the Vidalia Onion Festival will be held April 26-29 in Vidalia, Ga. The event has been featured on The Food Network and recognized as one of the “5 Don't-Miss Festivals Across the U.S.” by MSNBC. The four-day festival offers something for everyone, including the Miss Vidalia Onion Pageant, a children’s parade, outdoor music concerts, an arts and crafts festival, street dance, car show, the Kiwanis Onion Run, the Vidalia Onion Festival Rodeo, and the Famous onion eating contest. Come to Vidalia to experience the “whole onion.” For more information, visit www.vidaliaonionfestival.com.
Chefs from across Georgia will face-off on Sunday, April 22, 2012, for the inaugural Golden Onion professional cooking competition that kicks-off the 35th Annual Vidalia Onion Festival. This new cook-off showcases the Vidalia Onion, Georgia’s most exclusive and internationally renowned agricultural treasure, and also offers a new platform for chefs across Georgia to display their skills and creativity.
While chef applications will continue to be accepted through Friday, March 16, 2012, other key positions related to the competition have been filled.
Sonny Dixon will emcee the event. The popular anchor of Savannah’s WTOC’s new and innovative broadcast, THE News NOW at 4 PM, plus THE News at Five and THE News at Six won an Emmy for Best Anchor in the Southeast U.S. in 2011. A longtime member of Toastmasters International, Dixon has won numerous awards for public speaking and communication, including Georgia's Best Anchor/Reporter by the Associated Press in 2005. The Leadership Savannah graduate was elected to five terms in the Georgia House of Representatives, where he held key offices and served on prominent committees before retiring from elected office in 1997. He has also appeared on the CBS Evening News, the CBS Early Show, on CNN, in Newsweek magazine and many major market newspapers.
A panel of five judges will participate in a blind tasting and score each competitor’s dish featuring Vidalia Onions on the basis of taste, presentation and creativity. Judges of the 2012 Golden Onion cook-off are:
Executive Chef Holly Chute of the Georgia Governor’s Mansion. A graduate of the renowned Culinary Institute of America, Chute first arrived at the Governor’s Mansion in 1981 as Chef and Foods Manager. Since then, she has helmed the kitchen for six different Governors: Governor George Busbee, Governor Joe Frank Harris, Governor Zell Miller, Governor Roy Barnes, Governor Sonny Perdue, and now Governor Nathan Deal. At the Governor’s Mansion, Chef Chute oversees all meals served, from private family meals to official state dinners.
Hope S. Philbrick, is an Atlanta-based freelance writer and editor who conceived of and helped launch the Golden Onion competition. She has published thousands of articles in dozens of publications including Chile Pepper magazine, Atlanta Journal-Constitution and San Francisco Chronicle. She is contributing editor to Atlanta’s new Epicure magazine, served as managing editor of Restaurant Forum magazine and assistant editor of Wine Report magazine. She has reviewed restaurants for many publications, including Where Atlanta, Where Charleston and The Atlantan, and authored weekly dining columns for Sunday Paper and Southern Voice. She’s judged several culinary competitions, including the Louisiana Seafood Cook-Off, S.Pellegrino “Almost Famous” Chef Competition, Taste of Atlanta, Beaufort S.C. Shrimp Festival, and the International Wine Summit.
About the Golden Onion
The Golden Onion professional cooking competition challenges 12 Georgia chefs to create and prepare recipes featuring Vidalia® Onions. Competing chefs will have one hour to prepare and present their recipes. The First Place champion will be presented the Golden Onion trophy to hold for one year along with a cash prize of $500. The second place winner will receive $250 and the third place winner $100. All winners will also receive commemorative plaques. The Golden Onion competition will be held at the Vidalia Community Center, 107 Old Airport Road in Vidalia, Ga. The event is open to the public starting at 12:30 p.m. Advance tickets cost $5 per person or $10 at the door. For details visit www.vidaliaonionfestival.com.
About the Vidalia Onion Festival
Celebrating its 35th year in 2012, the Vidalia Onion Festival will be held April 26-29 in Vidalia, Ga. The event has been featured on The Food Network and recognized as one of the “5 Don't-Miss Festivals Across the U.S.” by MSNBC. The four-day festival offers something for everyone, including the Miss Vidalia Onion Pageant, a children’s parade, outdoor music concerts, an arts and crafts festival, street dance, car show, the Kiwanis Onion Run, the Vidalia Onion Festival Rodeo, and the Famous onion eating contest. Come to Vidalia to experience the “whole onion.” For more information, visit www.vidaliaonionfestival.com.
March 3, 2012
Desserts @ Restaurant Eugene
As research for a forthcoming article in Epicure magazine (April issue/Atlanta edition), I recently visited Restaurant Eugene to chat with Pastry Chef Aaron Russell and sample three of his current dessert creations.
Russell is a relentless tinkerer, his recipes undergo “never-ending refinement,” he says. “It’s not uncommon for me to change a recipe dozens of times while the same dessert is on the menu.” His innovative dishes have earned him a spot on this year’s list of The James Beard Foundation’s semifinalists for “Outstanding Pastry Chef” — an honor for which he’s been nominated three times previously.
"A Study in Scarlet" presents candied fennel, blood orange poached meringue, campari traditional meringue wafers and blood orange segments:
Salted caramel ganache with vanilla, fondant cake and cocoa nibs:
A personal favorite.
Coffee-roasted beets with caramelized white chocolate, oatmeal, Georgia Olive Oil and buttermilk sorbet:
-Aaron Russell, credit Beall & Thomas Photography
What led Aaron to become a pastry chef? "I never assumed that I'd enjoy it," he admits. "I actually worked on the savory side for four to five years but one day was forced into it out of necessity. I enjoyed it a lot more than I thought that I would and have done nothing else since."
"Growing up, I was never one who was big into eating desserts," he says. "My mother was a very healthy cook who didn’t serve a lot of desserts so I didn't have a lot of exposure to them. I enjoyed the rough-and-tumble aspect of the hot side and being on the line during service, however, when I got into the pastry kitchen I saw just a completely different side to things--it's very calm and controlled and the more I work that way the more I appreciate that."
Where does he find inspiration? "A lot of inspiration comes from farmers," he says. "We receive almost 100 percent of our product from local farms, mostly in Georgia but also from neighbor states. All of our fruits, vegetables and nuts come from farms here in Georgia. Plenty of chefs like to cook seasonally but our relationships with dozens of farmers are pretty awesome--they sometimes bring things unannounced which is fun for me."
Bottom Line: Impressive.
Russell is a relentless tinkerer, his recipes undergo “never-ending refinement,” he says. “It’s not uncommon for me to change a recipe dozens of times while the same dessert is on the menu.” His innovative dishes have earned him a spot on this year’s list of The James Beard Foundation’s semifinalists for “Outstanding Pastry Chef” — an honor for which he’s been nominated three times previously.
"A Study in Scarlet" presents candied fennel, blood orange poached meringue, campari traditional meringue wafers and blood orange segments:
Salted caramel ganache with vanilla, fondant cake and cocoa nibs:
Coffee-roasted beets with caramelized white chocolate, oatmeal, Georgia Olive Oil and buttermilk sorbet:
What led Aaron to become a pastry chef? "I never assumed that I'd enjoy it," he admits. "I actually worked on the savory side for four to five years but one day was forced into it out of necessity. I enjoyed it a lot more than I thought that I would and have done nothing else since."
"Growing up, I was never one who was big into eating desserts," he says. "My mother was a very healthy cook who didn’t serve a lot of desserts so I didn't have a lot of exposure to them. I enjoyed the rough-and-tumble aspect of the hot side and being on the line during service, however, when I got into the pastry kitchen I saw just a completely different side to things--it's very calm and controlled and the more I work that way the more I appreciate that."
Where does he find inspiration? "A lot of inspiration comes from farmers," he says. "We receive almost 100 percent of our product from local farms, mostly in Georgia but also from neighbor states. All of our fruits, vegetables and nuts come from farms here in Georgia. Plenty of chefs like to cook seasonally but our relationships with dozens of farmers are pretty awesome--they sometimes bring things unannounced which is fun for me."
Bottom Line: Impressive.
Cucina Asellina
A friend says she is obsessed with Cucina Asellina, so I had to check it out.
Though I liked the last Italian restaurant to be imported to Atlanta from New York City, Il Mulino didn't thrive here and is already closed. (Alma Cocina now occupies that space.)
Cucina Asellina, now open in Midtown near Loews Hotel, is the sister to New York City’s Ristorante Asellina. In Atlanta anyway, it's less fussy than Il Mulino (e.g., you'll have one server not several, which is fine by me as it lessens the tipping obligation) and the menu prices are lower. Choose appropriately and you could dine here for less than $20, easy. The food is billed as "rustic Italian," though it still looks pretty on the plate and the dining room is chic enough that you shouldn't necessarily plan on dressing in whatever you'd wear to paint your ceiling.
As research for a forthcoming article in Epicure magazine (April issue/Atlanta edition), I sampled several dishes on the menu. I got some tasting sizes that are not on the menu, so these photos don't necessarily depict the portion you'll get if you order the dish.
Each dish was so fantastic that it's impossible for me to name a favorite. “It’s like trying to name your favorite child,” says Chef Josh Carden. “You just can’t do it.” I agree. Not only can I see why my friend is obsessed, I'm now right beside her in that line.
Black truffle pizza is an occasional off-menu nightly special:
The crust is a perfect combination of crisp and chewy, the toppings delicious.
Old-fashioned square spaghetti with fresh tomato and basil:
This dish gives new insight into 'al dente.'
The ravioli special on the night I visited was stuffed with filet mignon:
Saffron strozzapreti with shrimp, zucchini and brandy sauce is a delicious recipe created by The ONE Group’s Executive Chef Marco Porceddu, a native of Sardinia, Italy:
Pistachio garganelli with handmade sausage and wild mushrooms:
I am no fan of pistachio, but it's so subtle in this dish I couldn't detect it. The earthy, spicy/sweet combo is divine.
Pappardelle with 3 meat ragù, besciamella and nutmeg:
Burrata and oven-dried tomato ravioli with infused balsamic and fresh oregano:
Dessert of citrus pannacotta and pistachio gelato:
When Chef Carden suggested tiramsu for dessert, I admitted that I don't really like tiramisu. He smirked. I said, "Oh, OK, so you think this version will change my mind?" He nodded.
It is delicious, enough so that I enjoyed several bites. Though I can't say it's the best tiramisu that I've ever tasted -- that honor goes to Pianeta Ristorante in Truckee, California -- it is the second best and much closer to home.
Bottom Line: Warning: Dining at Cucina Asellina may lead to becoming obsessed with the place.
Though I liked the last Italian restaurant to be imported to Atlanta from New York City, Il Mulino didn't thrive here and is already closed. (Alma Cocina now occupies that space.)
Cucina Asellina, now open in Midtown near Loews Hotel, is the sister to New York City’s Ristorante Asellina. In Atlanta anyway, it's less fussy than Il Mulino (e.g., you'll have one server not several, which is fine by me as it lessens the tipping obligation) and the menu prices are lower. Choose appropriately and you could dine here for less than $20, easy. The food is billed as "rustic Italian," though it still looks pretty on the plate and the dining room is chic enough that you shouldn't necessarily plan on dressing in whatever you'd wear to paint your ceiling.
As research for a forthcoming article in Epicure magazine (April issue/Atlanta edition), I sampled several dishes on the menu. I got some tasting sizes that are not on the menu, so these photos don't necessarily depict the portion you'll get if you order the dish.
Each dish was so fantastic that it's impossible for me to name a favorite. “It’s like trying to name your favorite child,” says Chef Josh Carden. “You just can’t do it.” I agree. Not only can I see why my friend is obsessed, I'm now right beside her in that line.
Black truffle pizza is an occasional off-menu nightly special:
Old-fashioned square spaghetti with fresh tomato and basil:
The ravioli special on the night I visited was stuffed with filet mignon:
Saffron strozzapreti with shrimp, zucchini and brandy sauce is a delicious recipe created by The ONE Group’s Executive Chef Marco Porceddu, a native of Sardinia, Italy:
Pistachio garganelli with handmade sausage and wild mushrooms:
Pappardelle with 3 meat ragù, besciamella and nutmeg:
Burrata and oven-dried tomato ravioli with infused balsamic and fresh oregano:
Dessert of citrus pannacotta and pistachio gelato:
When Chef Carden suggested tiramsu for dessert, I admitted that I don't really like tiramisu. He smirked. I said, "Oh, OK, so you think this version will change my mind?" He nodded.
Bottom Line: Warning: Dining at Cucina Asellina may lead to becoming obsessed with the place.
March 2, 2012
Desserts @ The Ritz-Carlton Buckhead
As research for a forthcoming article in Epicure magazine (April issue/Atlanta edition), I recently sampled several desserts at The Ritz-Carlton Buckhead.
Pastry Chef Dallas Marsteller creates the luscious sweets served throughout the property, including the dessert menu in The Café; pastries and desserts for Sunday Brunch and Afternoon Tea; as well as for special events (and, yes, that includes wedding cakes).
“Pastry is so precise,” she says. “You have to think about what you are doing. It’s science yet you can be expressive as an artist.” Impressively, she made more than 20,000 hand-crafted holiday cookies in December!
Her creations aren’t overly sweet. Her goal is complex yet balanced flavors, dishes where every component is tasty on its own yet when combined create an even more impressive dining experience.
Among her desserts is popular The Café at Café, which tops chocolate cake with mascarpone cream with a side of coffee ice cream:
Chocolate Chip Banana Bread Pudding with Bourbon Sauce, "Nilla" Wafer Ice Cream:
French macaroons:
The Georgia native, who attended culinary school at The Art Institute of Atlanta, says her goal is to “make desserts that are different” and most enjoys working with Valrhona chocolate.
Bottom Line: Don't count calories, just count on enjoying any one of Pastry Chef Dallas Marsteller's elegant desserts.
Pastry Chef Dallas Marsteller creates the luscious sweets served throughout the property, including the dessert menu in The Café; pastries and desserts for Sunday Brunch and Afternoon Tea; as well as for special events (and, yes, that includes wedding cakes).
“Pastry is so precise,” she says. “You have to think about what you are doing. It’s science yet you can be expressive as an artist.” Impressively, she made more than 20,000 hand-crafted holiday cookies in December!
Her creations aren’t overly sweet. Her goal is complex yet balanced flavors, dishes where every component is tasty on its own yet when combined create an even more impressive dining experience.
Among her desserts is popular The Café at Café, which tops chocolate cake with mascarpone cream with a side of coffee ice cream:
The Georgia native, who attended culinary school at The Art Institute of Atlanta, says her goal is to “make desserts that are different” and most enjoys working with Valrhona chocolate.
Bottom Line: Don't count calories, just count on enjoying any one of Pastry Chef Dallas Marsteller's elegant desserts.
March 1, 2012
Golden Onion Trophy Design Winner
This post has been moved:
http://getawaysforgrownups.com/golden-onion-trophy-design-winner/
http://getawaysforgrownups.com/golden-onion-trophy-design-winner/
Desserts @ Aria
As research for a forthcoming article in Epicure magazine (April issue/Atlanta edition), I recently sampled several desserts at Aria.
Pastry chef Kathryn King incorporates peak seasonal produce (from local sources as often as possible) into her desserts. “I’m a big fan of fruit,” she says. “You get great, intense flavor at their peak.”
Her approach to creating recipes is to “keep things simple and let the ingredients come through,” she says, adding that she enjoys working in a "methodical" way in her pastry kitchen. What she particularly enjoys about her work at Aria is that "everything can be made as freshly as possible, not far ahead of time."
Ellijay Fuji apple tart with almond ginger brown butter and caramel ice cream:
Warm lemon mascarpone cheesecake with walnut crust and vanilla cream:
Valrhona chocolate cream pie:
Upside down caramel cake with pecans, walnuts, hazelnuts and malt ice cream:
Fresh sorbets:
King says that she strives for "balance" in her desserts, "sweet to less sweet, creamy to crispy. I try to get mix of elements, but not too many elements. The word 'balance' comes to mind--but it is easier to make stuff than talk about it!"
And once you bite into any one of her creations you'll want to enjoy it, not analyze it.
Bottom Line: Refined desserts expertly served in elegant surrounds. With its focus on seasonality and freshness, the dessert menu changes frequently, but whatever is on it is bound to be delicious.
Pastry chef Kathryn King incorporates peak seasonal produce (from local sources as often as possible) into her desserts. “I’m a big fan of fruit,” she says. “You get great, intense flavor at their peak.”
Her approach to creating recipes is to “keep things simple and let the ingredients come through,” she says, adding that she enjoys working in a "methodical" way in her pastry kitchen. What she particularly enjoys about her work at Aria is that "everything can be made as freshly as possible, not far ahead of time."
Ellijay Fuji apple tart with almond ginger brown butter and caramel ice cream:
Warm lemon mascarpone cheesecake with walnut crust and vanilla cream:
Valrhona chocolate cream pie:
Upside down caramel cake with pecans, walnuts, hazelnuts and malt ice cream:
Fresh sorbets:
King says that she strives for "balance" in her desserts, "sweet to less sweet, creamy to crispy. I try to get mix of elements, but not too many elements. The word 'balance' comes to mind--but it is easier to make stuff than talk about it!"
And once you bite into any one of her creations you'll want to enjoy it, not analyze it.
Bottom Line: Refined desserts expertly served in elegant surrounds. With its focus on seasonality and freshness, the dessert menu changes frequently, but whatever is on it is bound to be delicious.
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