Insatiable

Anis Cafe & Bistro

2012-01-27T15:01:00.001-05:00

A friend suggested we meet for lunch at Anis Cafe & Bistro, and I was eager to give it a try since for years I've heard that it's one of Atlanta's better options for French cuisine.

The adorable décor in the small dining room authentically captures the look and feel of the sort of casual bistro that might be found in the French countryside.

My friend ordered the Moules Marinières ($12), which the menu describes as "our famous mussels" made with white wine, garlic, parsley, and cream. They were hot and delicious.

I ordered the Croque Monsieur ($10), a French sandwich made with Black Forest Ham, Gruyere and Bechamel sauce.

It came with a side of potato chips that appeared to be handmade.

It looked good, but sadly the sandwich was cold and the chips soggy. The flavor was satisfactory, but lacked a "wow" factor.

Bottom Line: The place failed to live up to its hype on my first visit. But I'd give it another try since my friend's mussels were tasty.

Love Potion 88

2012-01-27T14:30:00.000-05:00

The St. Regis Atlanta is serving up a special cocktail this February:

"Love Potion 88" will be available throughout February for $12. It's a mix of Hangar Raspberry Vodka, Cointreau, sour mix, fresh lime and Rose’s Lime Juice. A drop of dry ice gives the cocktail a steamy look.

St. Regis Atlanta is also celebrating Valentine's Day with several specials:

* A three-course dinner on Saturday, February 11 with optional wine pairing, and a five-course dinner with included wine pairings on Tuesday, February 14.

* The Joie de Vivre Champagne Tasting in the Wine Room on Tuesday, February 14.

* Special new flavors of the St. Regis Atlanta's signature Macarons-à-Porter will be sold for Valentine’s Day.

* The "Suite Memories" package includes luxurious accommodations in hotel's signature St. Regis or Caroline Astor Suite. Available Friday, February 10 through Tuesday, February 14, the total package includes $250 food and beverage credit, assorted chocolate truffles, heart-shaped macarons upon check-in, and valet parking.

Georgia Beef

2012-01-26T18:12:00.000-05:00

From Pasture to Plate

-Angus cattle at Honeywood Farms in Barnesville, Ga., Jan. 12, 2012

Even if you live in a skyscraper in Buckhead or Midtown Atlanta, you don’t have to go very far to find a rural vibe since nothing says “country” like standing face-to-face with a cow. And cattle can be found in all 159 counties in Georgia. According to the USDA, Georgia is the nation’s 28th largest producer of cattle and calves with 1.02 million head. The beef industry contributes $3 billion to Georgia’s economy each year.

Of course every hamburger- and steak-loving American understands the need to raise cattle. But if you live in Atlanta, purchasing beef that was raised in Georgia requires reading labels. It is available, but not necessarily every plastic-wrapped package at your grocer has been sourced locally.

Among the options available to anyone who is interested in purchasing Georgia-grown beef--nearly all of which is grass-fed:

Grass-fed beef steaks, roasts, offal and ground beef from White Oak Pastures of Bluffton, Ga., are sold at Whole Foods under the “Harris Family Farms” label. Grass-fed ground beef is also sold at Publix. Product can also be ordered online.

Carlton Farms of Rockport, Ga., sells farm-direct grass-fed beef and other products. Order online for pick-up at one of the Atlanta-area weekly delivery locations.

Buckhead Beef processes products sourced from producers around the country, including Georgia. The company most often sells direct to restaurants, but can also ship orders to customers who place phone orders (call 1-800-888-5578; if you’re looking specifically for Georgia-grown beef, ask about what is currently available). Prices include shipping overnight via Federal Express. Details are online.

-A worker breaks down beef at Buckhead Beef in Buckhead, Ga., Jan. 12, 2012

Learn more about Georgia Beef.

Atlanta Chef's Expo

2012-01-25T17:19:00.000-05:00

Atlantans can now purchase tickets for the inaugural Atlanta Chef’s Expo, a taste test event set to take place Sunday, February 19, 2012, at the Foundry at Puritan Mill. This inaugural culinary event will include menu tastings from local chefs, cooking demonstrations and more.

“We are exited to put our distinctive stamp on Atlanta ’s already outstanding roster of foodie events,” Atlanta Chef’s Expo founders Alisha Nesbitt and Cheryl Hasting said. “It is our goal to create an affordable, family-friendly environment for event goers to enjoy some of the city’s finest culinary talents and to showcase additional chefs that aren’t always in the spotlight, including acclaimed caterers and pastry chefs.”

The epicurean expo will highlight several of Atlanta’s restaurant dining and catering opportunities including tastings from restaurants such as Thrive and Marlow’s Tavern; sought-after caterers including reMARKable Meals and Wolfgang Puck Catering; and sweet treats from local pastry chefs including Dr. Sweet’s Cake Emporium. To help Atlanta foodies navigate through the plethora of tastings, the expo will be broken into categories including “Restaurant Row,” “Catering Alley,” The Sugar Shack” and “The Chef’s Table.” Judges including Holly Firfer from Star 94 and Atlanta on-air personality Tom Sullivan will judge each category and select a “Most Creative” while guests can choose their “Fan Favorite.”

Between tastings guests can enjoy cooking demonstrations from local chefs throughout the day. Featured guest chefs include chef Ginny McCormack, an expert in Southern hospitality; one of the most sought after private chefs in the country, chef Dwayne L. Hairston; one-time “Chopped” winner and co-owner of The Hungry Peach, chef Suzanne Vizethan; and pastry chef Juanita Threlkeld who designs weddings cakes.

Guests can also enjoy cocktails from presenting sponsor ABSOLUT Vodka, along with musical entertainment from Joel Rabe of Lethal Rhythms, which is brought to guests in part by Atlanta Chef’s Expo sponsors at Entertainment Design Group.

Tickets are now on sale. General admission tickets are $25 and VIP tickets are available for $50.

For more information or to purchase tickets, please visit www.atlantachefsexpo.com.

Burger Tap

2012-01-23T17:47:00.001-05:00

While working as a sous chef at The Ritz-Carlton Los Angeles, Sean Park was lured to exchange fine dining to flip burgers at 1409 N. Highland Avenue, where Burger Tap is now open.

Before rolling your eyes while thinking, "Jeesh, his parents must be so proud," consider this: The talented, friendly dude now heads up the kitchen as Executive Chef, a significant step up the career ladder. What's more, he said that this Atlanta location is the first Burger Tap, hinting at grand future plans.

Park says that he had no previous ties to Atlanta, but opened the restaurant here after he and his partners scoured the nation and determined that Atlanta's Morningside neighborhood was the ideal spot to launch their concept.

It's not that our city lacks burger options. But this one aims to be different.

“We combed the country for the best fast-casual burger and often found ourselves underwhelmed by taste and overwhelmed by decisions,” says Park. “Should my burger be made of beef, bison, turkey or lamb? On a white, wheat or gluten-free bun? And with which cheese, topping, sauce, jam or relish? As a chef, I understand the balance of sweet, savory and different textures and have put together four perfectly balanced burgers.”

In fact, Park and the team behind Burger Tap—some of the original founders of the frozen yogurt chain Yoforia—prefer customers refrain from adding mustard or ketchup to their burgers before tasting them because they’re that sure it's done right the first time. “It’s like going to a sushi bar and building your own roll, only to find out the ingredients don’t work well together,” Park says. “These are our burgers, the way they’re meant to be.”

At Burger Tap, each patty is a custom blend of brisket, chuck and short rib, formed, seasoned and seared in-house. The four themed burgers—plus a grilled 3-cheese and a new egg sandwich—are all served on a lightly buttered and toasted bun.

The classic cheeseburger is topped with American cheese, onion, lettuce, tomatoes and secret sauce ($3.80 quarter pound; $5.80 half pound):

-Photo Courtesy Burger Tap

The Southwestern burger, a personal favorite, is topped with Jack cheese, fried jalapeno and smoky chipotle BBQ sauce ($3.80 quarter pound; $5.80 half pound):

-Photo Courtesy Burger Tap
It packs enough heat to make things interesting without setting your throat ablaze.

Other burger options include truffle and portobello veggie.

The fries are cut by hand. A side of traditional fries is $2 while the battered sweet potato fries are $2.80 and served with your choice of chipotle mayo, ranch or chipotle BBQ sauce. I preferred the BBQ, Dean favored the ranch.

-Photo Courtesy Burger Tap

The interior of the restaurant is sparkling clean, with benches and tables for those who opt to dine-in. This is the sort of place where you order at the counter then grab a seat and wait until your order is ready--signaled by a funky light-up faux cell-phone.

"Tap" is literal here, as 25 local, national and international beers are on draft.

There's also a one-of-a-kind soda machine dispensing 12 different flavors of soda, any one of which can be combined with two scoops of vanilla ice cream to make a float.

Bottom Line: If you prefer your burgers quick and easy and trust a chef to match flavors for you, then Burger Tap is the joint you've been waiting for.

Plan Ahead for a Flavorful Mardi Gras

2012-01-23T15:36:00.000-05:00

Mardi Gras is celebrated with good friends, great beverages, and a lively spirit. And nowhere is Mardi Gras recognized more than in New Orleans, where a local bartender founded Southern Comfort (SoCo) in 1874. This year, Mardi Gras celebrations ranging from small groups of friends to large city-wide celebrations will take place throughout the U.S. Mardi Gras is French for “Fat Tuesday.” Fat Tuesday always precedes Ash Wednesday, but can fall anywhere from February 3 to March 9. The floating date is always 47 days before Easter, which falls on the first Sunday after the first full moon following the Spring Equinox. This year, Mardi Gras will be celebrated on Tuesday, February 21.

Below are some great food and drink recipes to share with friends and let the good times roll!

Southern Hurricane
In a shaker with ice add
1½ oz. Southern Comfort®
1½ oz. Sweet and Sour Mix
1½ oz. Orange Juice
1½ oz. Pineapple Juice
Splash of Grenadine

Strain into hurricane glass and garnish with cherry and orange

SoCo Fiery Pepper Bloody Mary (a spicy twist to a favorite cocktail)
2 oz. Southern Comfort Fiery Pepper
6 oz. Bloody Mary mix
Squeeze of lime

Combine ingredients in a tall glass with ice. Stir cautiously. Garnish with a celery stick.

Cajun Shrimp and Cucumber
1 pound raw shrimp, peeled, tail off (45-50 count)
2 teaspoon extra-virgin olive oil
4 teaspoon Cajun seasoning (any one of your favorites)
4 teaspoon Southern Comfort Fiery Pepper
Salt
Pepper
1 English (seedless) cucumber, sliced into rounds
½ cup sour cream
Paprika

Marinate the shrimp in the olive oil, Cajun seasoning, Southern Comfort Fiery Pepper for 10 minutes. Sauté in a hot pan until cooked through and just pink / opaque in color. Season to taste with salt and pepper. Prepare cucumber by slicing it into thin rounds. Place a dollop of sour cream on the cucumber and top with a cooked shrimp. Garnish with a dusting of paprika. Serves 10 - 12.

Southern Comfort Cake
1 (18 1/2 oz.) box yellow cake mix
1 (3 1/4 oz.) package instant vanilla pudding mix
1/2 cup Southern Comfort
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1 cup pecans or walnuts, chopped

Glaze:
4 tbsp. butter
1/8 cup water
1/2 cup granulated sugar
1/4 cup Southern Comfort

Preheat oven to 325ºF. Combine cake ingredients in a large bowl and beat at medium speed for 2 minutes. Pour into a greased and floured 10-inch tube or 12-cup bundt pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool on wire rack. To make glaze, melt butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat and stir in Southern Comfort. Invert cake on serving plate; prick top with fork and drizzle half of glaze evenly over top and sides. After cake has cooled, reheat remainder of glaze and brush evenly over cake. Dust with sifted powdered sugar just before serving. Makes 12 servings.

-Text By Svend Jansen
-Photos Courtesy Brown-Forman

Callaway Gardens for FREE

2012-01-19T14:21:00.000-05:00

Enjoy complimentary admission to Callaway Gardens now through February 29, 2012.

-Photo Courtesy Callaway Gardens

For the fourth year, Callaway Gardens is inviting everyone to enjoy the simpler things in life, such as spending time with family and friends.

It may be winter but there are lots of fun things to do and see at Callaway Gardens, such as witnessing butterflies emerging and taking flight in the warm, tropical Cecil B. Day Butterfly Center; and exploring the beautiful John A. Sibley Horticultural Center with gorgeous floral displays. While visiting, get outdoors for a little exercise on one of the many walking trails or meander through the Gardens on the Discovery Bicycle Trail (bicycles are available for rent or bring your own). Callaway Gardens is open daily from 9 a.m. to 5 p.m. in Pine Mountain, Georgia.

Every season provides a great reason to visit Callaway Gardens.

For more information, visit www.callawaygardens.com or call 1-800-CALLAWAY (225-5292).

Baraonda

2012-01-10T15:35:00.000-05:00

On a recent first visit to Baraonda in Midtown Atlanta, we opted to try the Americana Pizza ($14), which is topped with veal meatballs, marinara sauce, mozzarella and parmigiano.

The spice level of the sauce and the topping combination was delicious.

The thin crust was nicely charred, with a crispy crunch on the outside yet a toothsome bite in the center.

This was our first visit, but certainly won't be our last.

Bottom Line: Delicious pizza, fairly priced.

Marriott's PURE Guestrooms

2012-01-10T15:19:00.002-05:00

The Atlanta Marriott Buckhead Hotel & Conference Center now offers 15 hypoallergenic guestrooms so allergy-prone travelers can breath easier, get a better night's sleep and wake up refreshed.

The hotel has installed PURE patented technology and ongoing maintenance to ensure these rooms remain 99.9% allergy free, promising:

* Air is continuously circulated and filtered for the best possible air quality

* Specially-sanitized surfaces minimize irritants, odors and contaminants

* All bedding and pillows are encased in a protective, hypoallergenic cover

* No offensive or strong odors

I recently stayed in a PURE room and the first thing that I noticed was that it looked like any other Marriott room, with the same comforts and conveniences. I might not have noticed it was PURE (though a placard is posted).

-Photos Courtesy Marriott

Marriott hotels are generally clean and comfortable and this Buckhead location is no exception. Lodging in a PURE room is like staying at a familiar friendly cozy space, not like entering a protective bubble.

Even the bathroom was stocked with the standard Marriott toiletry amenities from Bath & Body Works. While I happen to like these products and even the Marriott's choice of the Orange Ginger aroma, to better leverage the PURE theme perhaps all of the toiletries in PURE rooms should be perfume- and chemical-free allergen-free options for folks with sensitive skin. (FYI, I passed that recommendation onto the hotel, so if they make the change you can thank me.)

Significant Factors (by which any hotel is judged by Hope)

Vibe: Chic Business-Casual

Surf: Complimentary Wi-Fi is available in all of the common areas. In-room access costs $12.95 for 24-hours.

Soak: Bathtubs are standard in all rooms.

Sip: Complimentary in-room coffee maker and supplies (including tea).

Savor: Shula's 347 Grill is located on-site.

Stop: Parking is $30 per day for valet or $20 per day for self-parking in the on-site garage.

Stay: Rates from $109 per night.

Scoop: For more information or to make a reservation, contact:

Atlanta Marriott Buckhead Hotel & Conference Center
3405 Lenox Rd. NE
Atlanta, Georgia 30326
404-261-9250

Golden Globe Party Wines

2012-01-09T14:42:00.001-05:00

-Photo Courtesy Francis Ford Coppola Winery

The film industry's awards season kicks off next weekend with the Golden Globes. If you're hosting a party during the broadcast, set the stage by pouring wines from The Director's collection from the Francis Ford Coppola Winery.

The theme couldn't be more appropriate for a fun night of star-gazing and sipping. And the wines aren't just kitschy, they're actually quite good.

The cast of characters in the Director's collection includes: Cabernet Sauvignon (SRP $21), Chardonnay (SRP $17), Merlot (SRP $21) and Pinot Noir (SRP $21).

According to the winery, "The Director's wines are made of grapes carefully sourced from various plots of land throughout the Sonoma county. The result is a complex finished production with the style to match the greatest cinematic achievements of the year."

For more information, visit franciscoppolawinery.com.

Noche

2012-01-09T13:13:00.000-05:00

On a recent first visit to Noche in Virginia-Highlands -- where the dinner menu features salads, tacos and tapas -- we tried several dishes:

Saffron Paella ($9) with shrimp, chicken, sausage, mussels, yellow rice and peas:

This dish included traditional ingredients and was tasty, but too salty.

Shrimp Taco ($5) with roasted corn and black bean salsa and chipotle aioli:

Great flavor made this dish a personal favorite. I'll order it again on future visits.

Grilled Veggie Taco ($3) with black beans, spinach and charred tomato salsa:

It's possible to get a great-tasting veggie taco. This does not compare. It's not awful, but a bit too bland to recommend. (Unless, perhaps, you hate spicy food -- but then why are you at a Mexican restaurant? -- or you're too famished/drunk/exhausted/ill to care.)

Lobster Taco ($7) with peppers, onions, oaxaca cheese and cascabel chili sauce:

Delicious! Another favorite with sophisticated flavors.

Bottom Line: Menu items can be hit or miss, but overall this restaurant offers tasty fare served in an energetic casual environment.

Cinco Mexican Cantina

2012-01-09T09:42:00.000-05:00

After shopping at the Cumberland Mall, Dean suggested we stop for dinner at Cinco Mexican Cantina. It's convenient to the mall and also near where he works, so he and his office mates have utilized that restaurant for some off-site "meetings." (He says they do talk about work, but how seriously are we supposed to take that given that they're all sipping margaritas and munching on chips and salsa at the same time? Hence the quotes.)

I ordered the Burrito Grande ($9.99) with carne asada steak, beans, chorizo, ranchero sauce, cheese and sour cream, which comes served with rice and black beans.

It's a standard menu option on Mexican restaurants of a certain ilk--and it caught my eye for a couple of reasons: (1) It sounded like it would hit the spot, and (2) on a first visit to a restaurant I like to order either the house specialities or general standards as a way to gain insight into the skills of the kitchen staff.

My husband had ordered the same thing (which we typically don't do, but this was a casual dining experience so what the heck). Both our meals were served at a cooler temperature than we would like, so when the server stopped by to ask if everything was OK we said as much. She whisked the plates away and within moments someone else delivered new servings. Dean said his second serving was a bit warmer, mine was about the same as the first attempt.

The flavor of the food was OK, but not great.

The restaurant manager sent out a dessert, as an apology for our cold dinners. It was a bland, fluffy vanilla and chocolate mousse duo coated in chocolate and drizzled with strawberry jam:

Dean was disappointed and claims that his previous experiences with the restaurant were better.

Bottom Line: After this initial visit, I have no plans to return.

Paces 88

2011-12-28T16:32:00.002-05:00

The St. Regis Atlanta is one of my favorite holiday stops. The decor is stunning:

At any time of year, the place is gorgeous. But this hotel / restaurant / bar is starting to show some wear and tear as it ages not-so-gracefully. For example, it's time to replace the carpeting on the staircases that have been repeatedly snagged by stilettos.

It had been quite awhile since we'd dined at Paces 88, so on a recent Friday evening we dressed up in our best Buckhead chic for dinner.

The dining room was essentially vacant, with no more than four tables occupied throughout the evening. Most other diners were families, not couples. Nothing degrades an upscale ambiance faster than a whiny, fidgeting child. We felt over-dressed. Since this place allows children, which is understandable since it is located in a hotel, it's impossible to know what you'll find when you arrive. It's thus a challenge to classify the place: While the prices and general ambiance put it in an upscale realm, if you plan on it for a date-night special-occasion sort of affair it may or may not deliver the sort of vibe that you seek.

At the outset of our meal, the service was attentively pampering.

First course, oysters:

The menu changes seasonally, but the French Onion Soup with Gruyere cheese and baguette crostini ($9) is a year-round standard. It's fantastic--you may find yourself craving it for lunch the next day (and routinely):

Another menu standard is the goat cheese tart ($15) with roasted tomatoes, caramelized onions, arugula, truffle and lemon vinaigrette. One bite is all you'll need to understand why this dish has many fans:

Seared sea scallops served atop a squash puree:

Black trumpet mushroom ravioli with corn and asparagus spears:

Our entrees were tasty, but served at a much cooler temperature than we would have preferred. The server, who had been attentive at the beginning of our meal, vanished once the entree plates were set in front of us. Thus, while we would have liked to ask for things to be heated up, we had to content ourselves with chilly food that tasted good but might have been great if served hot. The restaurant manager showed up once our plates were empty, which was too late to make amends. He was apologetic and said that we weren't the only ones to complain about cool food, which was perhaps meant to make us feel better but had the opposite effect.

For dessert we opted for sweet potato cheesecake:

It was tasty, but Dean said that if he was a judge on Top Chef and was presented with this dish for commentary, he'd have to say that it had too much going on and would benefit from editing.

Bottom Line: Inconsistent.

Shula's 347 Grill @ The Atlanta Marriott Buckhead Hotel

2011-12-28T15:54:00.000-05:00

Other than the career of the man who launched this chain and for whom it is named, there is little to distinguish Shula's 347 Grill from any other standard American steakhouse. If you love steakhouses, then odds are that you'll love this place. If you don't, this version won't likely change your mind.

(If you're not a football fan, then perhaps you don't realize that Shula's 347 is named in honor of Hall of Fame Coach Don Shula, the winningest coach in NFL history with 347 career victories. Now you know.)

Filet mignon with baked potato and asparagus. The asparagus was drizzled with a balsamic vinegar reduction that wasn't mentioned on the menu and that I could have done without:

Roast chicken with mashed potatoes and green beans:

Dulce de leche cheesecake:

Portions are large, so it's difficult to imagine that you'd leave hungry.

What we most enjoyed about this dining experience was the hostess and our server, both of whom were friendly and pleasant conversationalists--the sorts of people who you'd like to invite to join you at your table.

Bottom Line: A standard American steakhouse.

Bakery at Cakes & Ale

2011-12-28T15:39:00.001-05:00

For a recent lunch meeting, the destination was Bakery at Cakes & Ale, located just a few strides from the Decatur MARTA Station:

The original restaurant and chef/owner have scored many accolades, so I arrived with high expectations. The menu, which changes frequently, offers a line-up of soups, sandwiches, salads, a grain bowl and a few entrees. It was a challenge to choose just one entree among the various temptations. My dining companion and I both ordered salads.

When reading the menu, the prices don't shock--they seem to be competitive for the neighborhood. But when the food is served, the huge bowl holds just a tiny portion. It's then that the prices seem steep.

The flavor and food quality is good.

Avocado and fennel were among the ingredients in this salad:

This salad featured dandelion greens and beets:

It wasn't just us: We looked around the dining room at various lunches and consistently thought that the lunch serving sizes were small. The dude seated at the table next to ours must have left hungry since his sandwich appeared to be about five bites total.

The daily dessert special was an assortment of holiday cookies. We shared one order and it was the most appropriately priced dish we encountered.

While the main course was served on white plates and bowls of unusual shape and size, as is currently the norm at most restaurants of a certain modern vibe and creative quality, the dessert was served with pretty old-fashioned plates:

Five cookies, all easy to cut in half and all yummy:

Dessert was the most memorable part of the meal.

Bottom Line: Tasty fare at high prices. Best for dessert.

Georgia Olive Oil

2011-12-16T14:42:00.000-05:00

In 2008, the Shaw family established Georgia Olive Farms. Last week the fruits of their labor, in the form of Extra Virgin Olive Oil, were debuted at a special event hosted at Emory University.

Even before tasting the olive oil, folks in attendance were excited. Georgia boasts rich agricultural diversity and we can now add one more crop to our "Georgia Grown" list.

Of course Georgians aren't the only folks excited about this new endeavor. South Carolina's award-winning Chef Sean Brock bought up the entire first press of this olive oil even before he knew how much there'd be and what it would taste like. Makes sense since his rule for Husk is, “If it doesn’t come from the South, it’s not coming through the door." And while chefs typically use a lot of olive oil, it hasn't been produced East of the Mississippi since the 1800s.

Jason Shaw, who heads up marketing on behalf of the family, says his hope is that "Georgia Olive Oil will be to olive oil what Vidalia Onions are to onions in the future." They hope to eventually produce enough to supply 25 percent of the olive oil consumed on the U.S. East Coast. "We're poised for a good harvest next fall," he says. "Our No. 1 fear is harsh winters." The winter after the first orchard was planted, Georgia experienced a record cold winter with 17 consecutive days below freezing--but fortunately, the trees survived.

Kevin Shaw, lead farmer (and Jason's cousin), says, "You want to know the people who are growing your food; it's nice to put a face with a product." That said:

-Jason Shaw

-Kevin Shaw

"We were looking for a crop we could see to market that would be the freshest on the market with the least carbon footprint," says Kevin. Before planting olive trees, he and his cousins Jason and Sam Shaw researched olive farming and oil production. Among their research efforts, they consulted with Australian Olive Association President Paul Miller. Georgia's soil and climate were deemed suitable for olives so the family took the plunge.

But since Georgia is more humid than Spain, Italy and California, Georgia olives aren't organic and in fact must be frequently sprayed with copper to prevent mold.

"We're learning every day we go along," says Jason.

The Shaws have learned there is currently much deception in the olive oil industry: Up to 70 percent of what's sold as Extra Virgin Olive Oil is not. Their product will be labeled honestly.

For this first crop, once the olives were harvested they were transported to East Texas for processing. The long-term goal is to complete the processing in Georgia, but an olive mill costs $300,000; such an investment will make more economic sense once the olive trees produce at least three tons per acre.

In keeping with the "local, sustainable" theme, bottles were sourced from a producer in Memphis, Tennessee.

"What affects the taste of olive oil is the environment and timing," says Jason. So unlike wine, where grapes from older vines contribute greater flavor and aroma characteristics to the finished product, the age of an olive tree (once it's producing fruit) doesn't matter. Freshness is key: The freshest olive oil is the best tasting olive oil. "It changes while it's sitting on the store shelf," says Jason.

To illustrate the point, I poured a small amount of olive oil from the bottles currently in my own pantry. (All are Extra Virgin Olive Oils; two are organic.) On the left is Georgia Olive Farms' oil, which is a deep green and boasts fresh and strong fruity aromas and flavors. In the center is an organic olive oil imported directly from the producer in Italy to Cook's Warehouse Brookhaven, which is a fainter green and has more subtle flavors. (That bottle was very recently imported in a limited supply.) On the right is an organic oil that's also from Italy; it was purchased at Your DeKalb Farmers Market; it was purchased awhile ago and has likely been quite awhile since it was imported. It's the faintest in color, aroma and flavor.

"We're able to harvest six to eight weeks ahead of California," Jason says, which means Georgia oil will be the freshest available in the U.S. for that period of time each harvest season.

"When we started this, we didn't know if it would work," says Jason. "Now, we're more committed than ever before. Our problem now is that we're not producing enough oil."

Here's hoping for a mild winter and a bountiful olive harvest next year.

Bottom Line: Extra Virgin Olive Oil tastes best fresh, and Georgians now have access to the freshest possible product in more than a century. The delicious Georgia-grown olive oil is currently available in limited quantities for $25 a bottle.

Alma Cocina

2011-12-13T15:33:00.000-05:00

Alma Cocina opened December 6 in the 191 Building, Downtown Atlanta, Georgia.

This holiday season there are sure to be gifts that you crave and never receive, gifts you get that you decide about two seconds after tearing off the wrapping paper that will be returned, gifts you request and receive and perhaps even gifts you sneak onto your own shopping list and then stuff into your own stocking. But the best gifts are the surprises, those items that you didn't even know you wanted or needed yet you instantly adore. Alma Cocina is just such a gift from Fifth Group Restaurants; it's a very pleasant addition to Atlanta's dining scene.

If you like flavorful food, then prepare to fall head-over-heels in love with the place. Last night's dinner was one of the best meals we've had. Ever. And that's really saying something.

According to the press materials, "Executive Chef Clevenger was the chef/owner of Agave Grill and Mel’s Bar & Grill in Denver receiving such awards as “Best American Restaurant in Denver” and “Top 10 Fine Dining Restaurants in Denver.” Clevenger’s past experience also includes work as a private chef in France. While in France, he staged at two Michelin starred restaurants on the French Riviera: Le Saint Paul Restaurant and Hotel and Le Maximin."

We're lucky he agreed to move to Atlanta.

His menu is billed as "modern Mexican with Latin influences." The quality level is high: This restaurant's most direct competitors in Atlanta are Pura Vida Tapas and Tierra. All three are excellent and a city the size of Atlanta surely has room for all three to succeed--let's all agree to eat there often to be sure, because I don't want any one of them to close.

The menu offers a variety of dishes in multiple sizes, so it would be possible to feast or nibble on tapas-sized portions. Share or hoard. It's up to you.

Pork Pibil Tamale with bacon-corn masa braised in banana leaf, green chile sauce, crema and pico de gallo ($8):

"His tamale recipe has been voted the best in Denver," said our server Emily to recommend the dish, and we're glad that we took her advice and ordered one. It delivers spicy heat that plays off the sweet and savory nuances and a nice balance of corn and meat.

Shrimp Taquitos with chile de arbol, apple, jicama and avocado ($8):

The menu warns these are spicy, and they are, but for our palates they are just right.

One fun aspect of being a food writer is the ongoing discovery of new things. This Mushroom & Butternut Squash Huarache is served with charred red onions, crema, huitlacoche sauce, queso fresco and epazote ($7):

What's a huitlacoche? Until last night, I didn't know either. It's a corn truffle. Who knew there was such a thing as a corn truffle!? Emily says that she tasted a corn truffle in the kitchen once and the flavor is too strong to be enjoyable on its own. But when the chef mixes corn truffle into this sauce (which looks like mole but isn't) it adds a distinctive and pleasant earthy note.

Roasted Chicken Mole Oaxaca with mashed plantains, grilled green beans and sesame seeds ($17):

Every chef's mole is different. This one is very tasty, more savory than spicy hot and not too chocolaty. The side dishes impressed. I thought I was sick of green beans but these persuaded me not to give up on them.

Potato Gratin with poblano and goat cheese ($4):

If I could only eat one thing every day for the rest of my life, I'd have to consider this divine creation.

For dessert we sampled the Tres Leches coconut cake, which is moist and boasts a citrus flavor, and the Chocolate Chipotle cake, which is topped with candied pepper strips.

Between the two desserts, I preferred the chocolate chipotle cake's satisfying balance of sweet and spicy flavors.

We also sampled several bar menu offerings.

The Lay of the Land (left) is a tasty mix of Herradura silver tequila, Poire William liqueur, jalapeno, cucumber and hibiscus salt. Galatas Gland (aka Pisco Sour) is made with hand-squeezed lime juice, pisco and egg white:

Sangria and AMATITÁN, the restaurant's "top shelf" margarita, features a custom-barreled Herradura “double reposado” tequila, orange Curacao and hand-squeezed citrus juices. It's arguably the best margarita in town:

The restaurant bought a special hand-selected barrel of Herradura--bottles from that barrel populate the back wall of the bar. But eventually supplies will deplete so be sure to get a sip while it's still available.

The Naranjarita features Alma reposado tequila, blood orange infusion, orange brandy and hand-squeezed citrus juices:

All of the cocktails are expertly crafted and well-balanced, but this proved to be my No. 1 favorite of the evening.

Bottom Line: Alma Cocina shares with Sprig the honor of "Best New Restaurant of 2011."

7 Deadly Zins

2011-12-12T16:53:00.000-05:00

Produced by Michael David Winery, 7 Deadly Zins is a serious wine with a quirky name.

Though it's sure to draw attention, the name is not just a marketing gimmick: The grapes are sourced from seven different growers in California's Lodi region.

This big, bold Zinfandel is spicy with lots of jammy fruit. The ruby/purple wine serves up aromatic and flavor notes of berry jam, tomato, cola and pepper. It pairs well with chile, pizza and barbecue.

7 Deadly Zins is aged for 12 months in both French and American oak barrels.

This wine retails for approx. $15.

Bottom Line: Thumbs up.

Swirlin' Twirlin'

2011-12-12T16:40:00.000-05:00

It would be appropriate to have a philosophical discussion about whether or not the world needs as many frozen yogurt shops as currently exist, but this blog is primarily a one-way communication platform and thus is not the time or place. Here we will focus on Swirlin' Twirlin', located in Decatur just a few steps from Fabu Face Spa--convenient, as after one treat you may enjoy another.

-Photo Courtesy Swirlin' Twirlin'

I hadn't heard about the restaurant, just happened to be strolling by and decided to pop in for a look. On one wall there are dozens of frozen yogurt taps to access a wide range of flavors, then a salad-bar style buffet area with chopped up fruits and candies. "Would you like a free sample," said the friendly young guy at the cash register. Why not? Never one to pass up chocolate, that was my first pick. It was tart and tangy, yet still with enough actual chocolate flavor to satisfy a craving. Next I sampled gingerbread, a seasonal flavor, and much to this chocoholic's surprise, I can't decide which flavor I like better. So I grabbed a cup and got a bit more of each flavor plus a shot of vanilla.

This place has a self-serve format, so you can take shots of whatever yogurt flavors you want to try and then choose your toppings. You pay 39 cents per ounce, so be a glutton or a minimalist, it's up to you.

Personally, I don't like chunks of stuff in my ice cream or yogurt, so I skipped toppings and focused on the frozen yogurt flavors. But with over 50 topping choices, from fresh-cut fruits to candies, if you like texture then options abound.

Current seasonal flavors include candy cane and pumpkin pie. There's also peach, lemonade, banana, mango and many more.

Bottom Line: This frozen yogurt vendor's serve-your-own approach makes it a standout among the crowded marketplace. The Decatur location is kept clean, staffed by friendly folks and boasts an impressive line-up of flavors with some tasty seasonal options. Get the low-fat gingerbread flavor while it's available.

Distillery No. 209 Gin

2011-12-12T15:46:00.000-05:00

Distillery No. 209 Gin is distilled five times at the Pier 50 facility in San Francisco, earning it the distinction as the world’s only distillery built over water.

The hand-fashioned gin recipe was tweaked 87 times before settling on what you'll find in each bottle: a smooth, sprightly gin with strong citrus notes.

"Committed to dispelling the notion that all gins taste like your grandfather’s, No. 209 Gin is more than a boutique gin producer," a representative says. "It is a pioneer producing a new generation of spirit for a new generation drinker."

If this gin seems to have a feminine note, it's perhaps no coincidence: The company is run by two females in their 30s who had no previous spirit experience.

Distillery No. 209 Gin would make a tasty gin and tonic to sip poolside. But no need to wait until summer to try it. Here are some seasonal recipes, courtesy Distillery No. 209 Gin:

Not So Silent Night
1.5 ounces No. 209 Gin
0.5 ounce ginger liqueur
0.5 ounce Pear Puree
0.75 ounce lemon juice
Bottle of Prosecco
3 bunches of Rosemary

Put 3 bunches of rosemary in a bottle of Prosecco and cool in the refrigerator for 30 minutes. Combine ingredients, minus the Prosecco, and shake vigorously. Strain and serve in a double martini glass or coupe and top off with the Rosemary Prosecco.

After the Fall
1.5 ounces No. 209 Gin
0.75 ounce Rothman & Winter Orchard Apricot Liqueur
0.5 ounce cinnamon syrup*
0.5 ounce lemon juice
Dash of Angostura Bitters

Shake over ice. Double strain into chilled cocktail glass. Squeeze lemon zest over cocktail. Slide lemon peel (zest side down) around rim of cocktail glass. **Cinnamon Syrup: Steep 1Ž2 broken Ceylon Cinnamon Sticks in a warm mixture of 1:1 simple syrup

The Ginger Lady
1.5 ounces No. 209 Gin
0.5 ounce Domaine de Canton
0.25 ounce lemon juice
0.5 ounce simple syrup
0.75 egg white
2 dashes Regan’s Orange Bitters
Cinnamon, grated

Shake vigorously over ice. Strain and serve in a cocktail glass. Garnish with grated cinnamon.

Bottom Line: Thumbs up.

Cavalia Odysseo

2011-12-10T00:09:00.055-05:00

-Photo Courtesy Cavalia Odysseo

Going on now under that big tent you can't ignore alongside the connector: Midtown Atlanta, Georgia is home to the U.S. premiere of Cavalia's Odysseo, with performances now through January 8, 2012.

The show is composed of various staged vignettes showcasing the combined talents of humans and horses. It's more graceful than a rodeo, more spontaneous than ballet (horses will be horses, after all), more visual than plot-oriented yet is character-driven, and more spectacular, impressive and even more technical than dressage.

The show is fantastic. It ranks among the best live performances that I've ever seen of any type. It's probably No. 1* -- for the past few days I've been trying to think of something that tops it, and I can't.

*This means that at the present time, Midtown Atlanta is home to an unusual juxtaposition. In one day you could take in two shows and conceivably witness both the best and the worst staged performances teaming animals and humans. It is my fervent hope that whoever is responsible for the dolphin show at the Georgia Aquarium sees Cavalia's Odysseo and learns how a performance can be entertaining for all ages, showcase the talents of humans and animals, and create stagings of grace and beauty.

During a live performance, especially one in which I can sit back, relax and observe without actively listening to dialogue, my mind wanders. Here are some of the random thoughts that popped into my head while watching Cavalia's Odysseo:

- During the first vignette where horses mingle together without any humans present on stage, one horse licked another's neck: Was something sweet rubbed onto that horse's neck to attract such an action, or was it unique to this performance?

- As the humans stroll in, the light changes. Suddenly the dirt arena on stage looks like a dabbled forest floor. Humans dance, bound and flip with maneuvers that would impress an Olympic gymnast. Four guys in billowy bright yellow pants stand above their compadres because they're wearing blade-like stilts, reminiscent of the blade-shaped prosthetics that amputees might wear to run in races. When not bouncing and flipping, they're hamming it up with the audience. In addition to eliciting oohs and ahhs with their athletics, they drew laughs from the audience. They were like fawns in a Shakespearean play -- in fact, the whole segment seemed like a loose interpretation of A Midsummer's Night Dream.

- Later, some different scenery seemed inspired by Tim Burton's stylistic preferences. There are also trips through an Africa savannah, the American Southwest, Niagara Falls and more. The effects make the stage seem HUGE.

- This show employs many talented athletes who make defying gravity look easy. Based on his comments during America's Got Talent, I couldn't help but wonder: What would Piers Morgan think of the male pole dancers in the carousel scene? (Note to Parents: Cavalia's Odysseo is not at all suggestive and is suitable for all ages.)

- It's easy to be impressed by grand gestures, but even the small ones help you realize how the professionals make what they do look easy. At one point four women dangle upside down, suspended by long white fabric scarves. Their dance moves position the fabric in various inventive ways. Suddenly, the circular brace from which they're hanging starts to rotate clockwise. They hold half the scarf between their toes and hold the other half out in front of them with extended arms--it looks very beautiful, billowing white fabric cascading down to trotting white horses. But I'm not confident that I could grasp fabric between my toes and hold it while being spun at a moderate speed while hanging upside down. Could you? Yet grasping fabric between toes is the easiest part of those ladies' routine!

- Back when I was single, I may have dated one too many engineers. At several points during the show I was pre-occupied with trying to figure out the logistics and functionalities of various physical mechanized structures instead of watching all the pretty horses and people. For example, when the carousel rises back up toward the tent ceiling while carrying several human performers (no horses), how do they get out and down? I scanned the scaffolding and never saw them depart. Yet when that prop descended, it was empty, so I know they don't spend all night trapped up there.

- How does everything work? Cavalia answers some common questions.

- I predict that any child who sees this show before Christmas will add a horse to his or her gift wish list. And since most of those kids probably won't get horses, Santa's going to have some explaining to do!

- This is a live performance on all levels. The music is not recorded; above and to the left and right of the main stage live musicians perform.

- The horses do what well-trained horses will do. At no time did I fear for their health and safety. The number of animals performing in cooperation with all the other stagings and maneuvers is what is unique and impressive.

- Intermission arrives as a surprise. There's more? Stay! The best is yet to come.

- After the opening night performance, members of the media were invited to a reception in the Rendez-Vous Lounge. I'd hoped that members of the cast might also attend (I'm told they arrived after I'd left). All I really wanted to do was touch just one of those male performers' arms--any guy, not one in particular. They are so ripped and obviously strong that I was just curious to know what that must feel like to the touch. Like cement, perhaps. Because, although I can lift a suitcase into the overhead bin, you could squish around the jelly that is my arm for hours and never hit stone.

Bottom Line: Most highly recommended. A must see.

Latitude

2011-12-09T17:18:00.001-05:00

Latitude is now open at Phipps Plaza.

The menu by Chef Micah Willix features a mix of globally- and regionally-sourced high-quality ingredients.

Chef Willix first gained notoriety on the Atlanta restaurant scene working as executive chef at Ecco, drawing accolades for his simple yet seductive Mediterranean cooking. Previously, he worked at Seasons 52 in Ft. Lauderdale, Florida.

At Latitude, he focuses on locally procured fruits and vegetables, as well as ethically produced proteins and fresh fish. Moving from Mediterranean to global influences, Willix says, “will definitely be a change from what I’ve been cooking for the past five years. Latitude will be an opportunity for me to explore more options of different cuisines and cultures, but I still want to cook and create dishes that are simple and close to the source - grassroots.”

His roasted beet salad features chioggia beets, mache, toasted hazelnuts and brown butter ($10):

It's served warm and is so yummy you may find yourself licking the plate.

Beef tartare is made with sirloin with roasted garlic, fried capers and is served with toasted bread topped with fresh aioli ($9):

I don't eat raw meat, so I didn't taste this, but my dinner companions adored it and devoured the generous serving.

The pan roasted scallops are served with crispy mushrooms, lemon and chive ($13):

The scallops were seared to perfection and the mushrooms add earthy depth to the dish.

The butcher steak features grilled local beef paired with escarole and horseradish ($26). It's served with smoked potatoes, which are mixed with house-made sour cream and chives. The smoke flavor does not overpower the dish, it adds interest. It's deliciously addictive:

Louisiana redfish is pan-roasted and served atop a warm salad quinoa, red kuri squash and tangerine ($28). It was scrumptious; several of my dining companions claimed it was their favorite dish of the evening.

For dessert we sampled doughnut holes with orange marmalade ($7):

-Photos by Heidi Geldhauser for The Reynolds Group

...and a chocolate tart with fleur du sel ice cream ($7) that boasted rich chocolate flavor.

Willix prepares both the savory and sweet menu items -- desserts aren't made by a pastry chef. This somewhat unusual situation makes me think he should try out for Top Chef because desserts often stump Top Chef competitors beyond their skills and/or comfort zones and forces many to turn in their knives. This dude could win it.

The bar menu features more than 60 wines and re-imagined classic cocktails. Don't know what to choose? Ask for a recommendation and you might discover something new.

Bottom Line: Upscale casual dining, located in Atlanta's most upscale mall, Latitude is convenient for shoppers and also a worthy dining destination for anyone craving tasty dishes served in a pleasantly vibrant social setting.

Mississippi Gulf Coast...Post Katrina Vol. 2

2011-12-07T15:37:00.002-05:00

Hurricane Katrina pounded the Mississippi Gulf Coast on August 29, 2005. Winds blew up to 175 miles-per-hour. Atop a 35-foot tall storm surge wall of ocean water rolled 17-foot waves. The storm raged for 12 hours, devastating a 90,000-square-mile area. More than 65,000 buildings were lost, 600 of which were listed on the National Register of Historic Places, while hundreds of thousands more were damaged. A total of 1,800 lives were lost.

I had visited the region for the first time just months prior to the storm and when watching TV coverage of it I couldn't help but worry about my new friends. I was concerned about how folks personally fared and also about the region as a whole since tourism contributes $6.5 billion to Mississippi’s economy each year—a third of that figure earned in the Gulf Coast region alone.

Since the storm, I've been back to the Gulf Coast several times. It is definitely "open for business." As a tourist, there's much to enjoy.

As a culinary tourist, the news is even better: The overall quality of restaurants throughout the region has improved.

“We joke that a lot of recipe books washed ashore,” says Janice Jones, of the Mississippi Gulf Coast Convention & Visitors Bureau, referring to the number of higher-caliber restaurants now open. Indeed, visitors to the Mississippi Gulf Coast have no excuse to go hungry.

While I do recommend that you visit the region--your tourism dollars will support a community that needs it--you can also enjoy flavors from the Mississippi Gulf Coast at home: Cook some of the best recipes by Gulf Coast chefs with guidance from the cookbook Mississippi Gulf Coast Casino & Local Restaurants Post Hurricane Katrina Volume II. (Of course, Volume I is also available.)

"Many of our restaurants owners along the coast not only lost their homes, but their livelihood as well," write Lee and Linda Eschler in the foreword. "Some rebuilt, while others relocated and within a few years, many new restaurants came to be. This book is about the resilience of these restaurateurs and their determination to rebuild the Mississippi Gulf Coast in the face of such adversity."

The 260-page book features 19 restaurants and hundreds of recipes. Among the temptations are pastas, pizzas, vegetables, bread puddings, shrimp & grits, barbecue, oysters, fried chicken, regional basics like roux and much more.

In addition to recipes and restaurant and casino histories, the book includes 26 feature stories plus information about regional history and top tourism destinations.

Bottom Line: A cookbook with significance beyond food.

Tequila Don Julio

2011-12-03T11:38:00.000-05:00

There's a totally new type of tequila now on the market:

Tequila Don Julio 70 Añejo Claro, created by Master Distiller Enrique de Colsa, is twice distilled, aged in reclaimed American White Oak Barrels for 18 months, then filtered using a specialty process to bring back the crisp agave flavor typically found in a Blanco.

"We in Mexico love the strong taste of agave found in Blanco tequila," he says, "so my purpose was to restore this quality to our Añejo. The result is a tequila that combines the flavors of our Añejo with those of a Blanco for an unparalleled hybrid."

I recently sipped a sample of this new product alongside some Don Julio Blanco and Don Julio Añejo.

The Don Julio 70 Añejo Claro had soft aromas of vanilla, pear and agave. It rumbled across the palate with notes of vanilla, spice, black pepper, tobacco and a hint of adhesive. There was some alcohol burn, but it was pleasant and tempered by flavor.

Next up...

Don Julio Añejo offers sophisticated notes of oak, nuts and vanilla alongside toasted agave. It's complex lingering finish builds to notes of black pepper, cinnamon, vanilla and caramel apple. It's delicious.

Don Julio Blanco delivers crisp agave and soft floral notes. It's soft, pleasant with flavors of pure raw agave with minimal alcohol burn.

Bottom Line: All three tequilas were tasty on their own and mixed well into our standard 3/2/1 margarita recipe, but we especially adored the traditional Blanco in the cocktail and Añejo on its own.

If you want to get creative, here are some cocktail recipes courtesy Tequila Don Julio:

Fresh Agave Margarita

Ingredients:
1 1/2 ounces Tequila Don Julio Blanco
1/2 ounce agave nectar
1/2 ounce fresh lime juice
Lime wedge for garnish
Salt for garnish

Preparation:
1. Combine Don Julio Blanco, agave nectar and fresh lime juice in a cocktail shaker with
ice.
2. Shake well and strain into a highball glass over ice.
3. Rim glass with salt and garnish with lime wedge.

Ideal Serving Glass:
Highball glass

Yield:
1 drink

Harvest Spice

Ingredients:
1 1/2 ounces Tequila Don Julio Reposado
2 ounces fresh squeezed apple cider
1/4 ounce agave nectar
1/4 ounce fresh squeezed lemon juice
Cinnamon powder

Preparation:
1. Combine Don Julio Reposado, apple cider, agave nectar, lemon juice and cinnamon
powder in a cocktail shaker.
2. Shake well and strain into a highball glass over ice.
3. Rim glass with cinnamon powder for garnish.

Ideal Serving Glass:
Highball Glass

Yield:
1 drink

Highlands Highball
-By Don Julio Global Brand Ambassador Brian Van Flandern

Ingredients:
1 1/4 ounces Tequila Don Julio Añejo
1/4 ounce Bulleit Bourbon
1 1/2 ounces black iced tea
1/2 ounce cane sugar syrup
1/2 ounce fresh lemon juice
Fresh sage leaf for garnish

Preparation:
1. Combine Don Julio Añejo, Bulleit Bourbon, black iced tea, cane sugar syrup and fresh
lemon juice into a Boston shaker.
2. Shake well and strain into a highball glass over ice.
3. Garnish with fresh sage leaf.

Ideal Serving Glass:
Highball glass

Yield:
1 drink

Mink Coat and No Manners
-By Gary Regan

Ingredients:
3/4 ounce Tequila Don Julio Blanco
3/4 ounce chilled Green Chartreuse
Pinch of cayenne pepper

Preparation:
1. Pour chilled Green Chartreuse into a sherry glass.
2. Float Don Julio Blanco on top.
3. Sprinkle cayenne pepper on top.

Ideal Serving Glass:
Sherry glass

Yield:
1 shot

Snap, Crackle, Drop
-By Salvatore Calabrese

Ingredients
1 1/2 ounces Tequila Don Julio Reposado
7-8 dashes Angostura bitters
4-5 twists freshly ground cracked black pepper
Lime wedge

Preparation:
1. Stir Angostura bitters and pepper on a saucer until it turns into a paste.
2. Coat on side of a lime wedge with the paste and serve on the side of the drink.
3. Pour Don Julio Reposado into shooter glass.

Ideal Serving Glass:
Shooter glass

Yield:
1 shot

Spanish Raindrop
-By Brian Van Flandern, Tequila Don Julio Global Brand Ambassador

Ingredients:
1 ounce Tequila Don Julio Añejo
1 ounce Oloroso Sherry
1/2 ounce fresh lime juice
1/2 ounce simple syrup
Orange peel for zest
Agave nectar

Preparation:
1. Combine Don Julio Añejo, Olorso Sherry, fresh lime juice and simple syrup into a
shooter glass.
2. Dip orange peel into agave nectar, then light and flame over the Luxury Drop to release
the oils.
3. Use flamed peel to rim shooter glass and discard.

Ideal Serving Glass:
Shooter glass

Yield:
1 shot

The Bonne Femme Cookbook

2011-12-02T15:20:00.003-05:00

Looking for gift ideas for a foodie? Consider this:

The Bonne Femme Cookbook: Simple, Splendid Food that French Women Cook Every Day is written by Wini Moranville (Harvard Common Press, Oct. 18, 2011, 978-1-55832-749-8, $24.95).

Think French cooking is hard? This book sets out to prove it can be much easier that you ever imagined.

As a teenager, food writer Wini Moranville learned French cooking while living with a host family of modest means in Burgundy. She discovered how exquisite and yet surprisingly simple French home cooking can be. Now that she's lived in France nearly every summer for 20 years, Moranville shares the secrets of approachable French cooking in her new cookbook.

"If we think of French cooking at all, we envision slaving three days over cassoulet, hunting all over town for veal bones for a reduction, mail-ordering a lobe of foie gras, and plunking way too much butter and cream in our creations," she says. "So I want to spread the word about the fresh, vivid, easy-to-master appeal of good French home cooking, the kind of simple cuisine that French families enjoy together."

Moranville reveals that French home cooking starts with a daily ritual: hitting markets, chatting with the butcher, choosing cheeses at the cheese shop and picking up a baguette.

The 337-page book presents 250 recipes in several chapters:
- Nibbles, Amuse-Bouches, and Cocktails Maison
- Les Salades
- Les Bonnes Soupes
- Saute, Deglaze and Serve
- Roast, Stew or Braise
- Casseroles and Pasta
- Les Sides
- Les Tartines, Pizzas and Savory Tarts
- Eggs and Cheese
- Les Desserts
- Bonne Femme Basics

Though you'll spot some French phrases sprinkled throughout the text, you need not read French to use the cookbook: It's written in easy-to-follow English and uses standard American measurements.

Tempting dishes include turkey salad veronique, trout with mushroom-saffron cream, roasted salmon with pernod sauce, celery root and potato puree, fingerling potatoes with walnuts and thyme, leek and cheese tart, pear and walnut tarte tatin and many more.

Moranville writes a monthly wine column for Relish, is the dining editor for The Des Moines Register, and contributes food and wine stories to Better Homes and Gardens, Country Home, Holiday Celebrations and Creative Home. Visit her website for more information.

If you're stumped about what to do with your Thanksgiving turkey leftovers, check out her recommendations.

Cellar 56 - Revisited

2011-12-02T14:37:00.001-05:00

When you learn that one of your favorite restaurants is introducing a new menu, you can't help but worry that your favorite bites might be eliminated or "tweaked" beyond recognition and enjoyment.

Fortunately, a recent visit to Cellar 56 allayed my concerns about its fantastic spicy mac & cheese (with roasted poblano peppers, locatelli cheese sauce and serrano ham) and Guinness braised short rib. Both dishes are divine. I could do without the addition of ham in the mac & cheese, but the dish is still yummy. It's what I crave when I'm suffering a cold, sore throat or the general blues:

-Photo by Heidi Geldhauser for The Reynolds Group

Bottom Line: This build-your-own-dinner tapas-style restaurant and wine bar offers tempting bites at value prices.

Read about my first visit.

Beer Dinner at 5 Napkin Burger

2011-12-02T14:10:00.004-05:00

Last night 5 Napkin Burger hosted its inaugural beer dinner featuring four distinct brews by Schmaltz, each paired with dishes from the restaurant's menu.

The restaurant, which has been open about three months, officially debuts its new menu today. The new menu features an increase in the number of available sushi items, a smaller burger, some additional salads and other items. Several of the items served last night are additions to the new menu.

The Coney Island Lager, my personal favorite beer of the evening (that's made with 8 malts, 6 hops, and Czech pilsner yeast), was paired with several appetizers including this spicy tuna wonton...

...and a lamb kofta skewer, fried pickle and pastrami, and spinach and artichoke crostini:

The delicious lamb skewer featured the same meat and flavorings used in the lamb burger. Based on this bite alone I'd say that burger is worth a try.

The beer and cheddar soup with candied bacon was served with Messiah Bold, a tasty nut brown ale. I'm not a fan of beer cheese soup but this particular version was good enough to tempt me to keep dipping my spoon into the bowl for another taste:

The main course was paired with Bittersweet Lenny's R.I.P.A., a rye-based double IPA.

The Italian turkey burger is topped with melted mozzarella, spicy tomato sauce, vinegar peppers and served on a sesame roll:

It's off-the-hook delicious, our favorite dish of the evening. A manager explained that Italian meatballs were the inspiration for this burger.

The 5 Napkin Burger is beef topped with gruyere cheese, caramelized onions and rosemary aioli:

It was very juicy, thus the name. We preferred the turkey burger.

Sides included crisp onion rings and fried mashed potato balls...

...and salty sweet potato fries:

Dessert was paired with Hebrew Origin Pomegranate Ale. (This lineup shows all the beers served in order from front to back):

The bourbon pecan pie featured just enough of the spirit's flavor to add interesting depth of flavor without overwhelming the dish:

Bottom Line: Value-priced* fun event at a good restaurant that's worth visiting whenever you crave a burger.

*The beer dinner is $35 per person, which includes more beer than any one human should possibly drink plus food.

5 Napkin Burger's next beer dinner will be held December 15 and will feature beers from Red Brick Brewery. Click here for details.

Corner Cafe

2011-12-01T17:17:00.001-05:00

For a breakfast meeting, I recently visited Corner Cafe for the first time. Why didn't I eat breakfast here sooner? Hey, I'm a freelance writer; I don't set an alarm unless I absolutely have to.

I arrived at 9:33 a.m., which by my watch was three minutes late and for that I blame the red light at Piedmont and Pharr Rd. When I strolled through the front door I anticipated that I'd find the group lingering somewhere near the hostess stand waiting for a table. Instead, I found them already seated in the dining room and finished with the first round of coffee. Either those ladies really make the most of three minutes or someone forgot to tell me the altered meeting time.

In any case, the servers promptly arrived to pour me coffee and offer a menu. I saw eggs benedict and looked no further.

I adore eggs benedict. Too often chefs are reluctant to serve the original dish, not able to resist adding their own personal flair to it. Not so here. It's the real thing and it's super yummy.

Bottom Line: Breakfast here makes it worth getting out of bed.

Cypress Street Pint & Plate

2011-12-01T16:47:00.001-05:00

When it comes to pairing beverages with food, wine usually gets the showy spotlight while beer is snubbed. But Beer Geek Tuesdays at Cypress Street Pint & Plate is setting out to change all that.

Each week, tasty food and beer pairings are designed to show off just how food-friendly beer can be. The themes and pairings are put together by Rob Merrick, beer program manager and resident beer aficionado, a.k.a., Brew-ru (beer + guru) as he’s been dubbed by Cypress owner Bill Streck.

Rob Merrick at Cypress Street Pint & Plate
Nov. 29, 2011

A recent pairing of a spicy ancho pepper and chicken stew with bock was a revelation. The beer helped tone down the salty notes of the stew while the stew drew forward some fruity notes in the beer.

“Every Tuesday night is a bit different,” says Merrick, who began his own beer journey ten years ago as a backyard home brewer and is currently pursuing Cicerone certification (a title that is to beer what sommelier is to wine). “It’s about creating unique beer experiences.”

Forthcoming themes include roller derby, doughnuts and beer, all ales, creative beer cocktails and a fundraising event scheduled for December 13. (Details will be posted on Facebook.) Regardless of the theme, expect to have a fun time and learn something new.

New Chef Richard Silvey has improved the menu and food quality at Cypress Street Pint & Plate since my initial visit.

Cypress Street Pint & Plate is an American pub. It’s an authentic stateside vision of what pubs are in Ireland. Americans adore Irish pubs—so much so that Irish pubs are routinely imported board for board and barstool by barstool in an attempt to rebuild and recreate the Irish experience here in the U.S.A. But they’re never quite the same, too eager to mimic and forgetting that a pub is not the building but the experience. Irish pubs in America can be good fun but they never quite capture the true vibe. This place doesn't try so hard and nails it.

Bottom Line: Visit often and this is the sort of place where everyone will know your name.

DRY Soda

2011-11-29T15:13:00.005-05:00

"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

2011-11-29T13:56:00.000-05:00

-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

2011-11-29T13:19:00.000-05:00

This December, Park's Edge will appear on Kitchen Nightmares, the Fox reality show led by Chef Gordon Ramsay.

If you've seen the show then you know how scary some of the featured restaurants appear to be. While some of what's shown on TV may be exaggerated and edited for dramatic effect, knowing a restaurant was selected for the show doesn't exactly seem like high praise.

So when I was recently invited to visit Park's Edge for the first time, I was a bit leery. But I was persuaded to give it a try and am glad that I did.

Having never seen Park's Edge "before" Chef Ramsay worked his magic, I can't say how the place has been improved. But the "after" made a positive impression.

"Chef Ramsay has revamped the entire dinner menu as well as the decor, colors, logo and interior in the restaurant," says the restaurant's PR rep. "The award-winning brunch menu will stay the same. Chef Ramsay also added several new specialty cocktails, some artisanal cheeses and new appetizer selections."

From what I've seen of Kitchen Nightmares, featured restaurants are near failure before Ramsey steps in. Thus how can Park's Edge have been "award-winning"? Was it great years ago? How was it picked to be on the show?

"Park's Edge has won several awards for its brunch from Jezebel magazine, Yelp, Citysearch and others," says the PR rep. "But their dinner menu/dinner business was struggling as it was not very conducive to what the neighborhood wanted and the food, according to Ramsay, was not approachable nor was it consistently good OR bad (according to the owner and his chef). The restaurant's health score was also not bad."

I was told that the show contacted Park's Edge about being featured on the show; Park's Edge did not apply. In addition to the various changes noted above, the episode will reveal issues and negotiated solutions between the restaurant and the Inman Park neighborhood association.

Among the new menu items:

Sweet corn bisque ($5):

Roasted beet and goat's cheese croquette salad with candied pistachios and white balsamic vinaigrette($9):

Shrimp and grits ($15):

Mixed mushroom rigatoni ($15):

The food served at Park's Edge is not high-falutin fancy-pants stuff. It is tasty, approachable comfort fare.

Bottom Line: Good food and good service at competitive prices in pleasant surroundings. Watch Kitchen Nightmares on Fox in December to see what Chef Gordon Ramsay changed to bring Park's Edge to its current level.

Cheribundi

2011-11-29T12:33:00.000-05:00

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

2011-11-19T13:07:00.000-05:00

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

2011-11-16T14:50:00.000-05:00

Atlanta is not stuck in its history and this new hotel proves it. Opened on April 1, 2010 as the first new-construction hotel for Loews Hotels in more than five years and the brand’s first property in Georgia, each of the 414 guestrooms and 44 suites boasts floor to ceiling windows, luxurious spa-like bathrooms and state-of-the-art technology. Walk in, glance around and odds are you’ll sigh in appreciation. The crisp contemporary design never compromises function for beauty (and vice versa). Whether you opt to soak in the tub then wrap yourself in a plush robe or head down to Bar Eleven and listen to live music, you’ll get reinvigorated in high style.

Vibe: Urban Swank

Significant Factors (by which any hotel is judged by Hope)

Surf: Complimentary Wi-Fi is available in all of the common areas. In-room access costs $12.95 for 24-hours; however, the fee is waived for YouFirst members (a complimentary customer loyalty program that offers several benefits).

Soak: Deep bathtubs are available in all rooms. There is no on-site pool; however the Piedmont Park Aquatics Center is nearby.

Sip: Complimentary in-room coffee maker and supplies.

Savor: The menu at Eleven, the on-site restaurant, features contemporary Southern cuisine.

Stop: Parking is $30 per day for valet or $20 per day for self-parking in the on-site garage. Free plug-ins for Chevrolet Volt and other electric cars.

Stay: Rates from $129 per night on weekends and $249 per weeknight.

Scoop:
Loews Atlanta Hotel
1065 Peachtree St.
Atlanta, GA 30309
404-745-5000

-Photos Courtesy Loews Atlanta Hotel; By Lauren Rubinstein

Your Plans for Tonight

2011-11-14T16:21:00.002-05:00

Today only at The Ritz-Carlton Buckhead diners have an opportunity to taste dishes prepared by four of the nation's best chefs.

Esquire's four new chefs to watch (as featured in the November issue of Esquire magazine) are in the kitchen at The Ritz-Carlton Buckhead today, presenting an amazing four-course meal experience.

Sommelier Linda Torres Alarcon will pair wines with each course.

First Course
Prepared by Chef Sachin Chopra, All Spice, San Mateo, California
Roasted mini pumpkin with truffled wild mushrooms, fingerling potatoes and spicy pumpkin spread:

Inside the pumpkin are three layers of flavor, all interesting on their own and even better together.

Second Course
Prepared by Chef Tyler Brown, The Capital Grille, Nashville, Tennessee
Capers Glade Clams and "Dirty" Anson Mills Faro:

The sweet clams and spicy faro make a memorable combination.

Third Course
Prepared by Chef Scott Brown, Elements, Princeton, New Jersey
Mangalitsa Pork Neck with braised radish, radish top pesto, Cardamom chickpeas:

Delicious! Pork neck, much leaner than pork belly, accented the radish and chickpea flavors to perfection.

Dessert
Prepared by Chef Todd Richards, The Cafe at The Ritz-Carlton, Buckhead
Bourbon Maple Panna Cotta, toasted gingerbread, apple crisp and persimmon:

Divine! Bourbon, maple and gingerbread are an excellent match.

I had the opportunity to attend the lunch; a limited number of dinner seats are still available. Call a babysitter and get yourself to The Ritz-Carlton Buckhead, because this is one dinner you don't want to miss!

Dinner reception begins at 7 p.m.; the meal will be served at 7:30 p.m. $85 per person, plus tax and gratuities. Call 404-240-7035.

Bottom Line: If you miss this once-in-a-lifetime dining opportunity, you have only yourself to blame.

GRACE Awards

2011-11-14T12:00:00.012-05:00

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

Volt Test Drive: Detail Photos

2011-11-13T16:58:00.001-05:00

It's been said that a picture is worth a thousand words. If you've read my previous posts and articles about my recent 24-hour test drive of a Chevrolet Volt, then you've seen some photos of the car.

But here are some close-ups of other details.

A green light illuminates on the dash when the car is being charged:

This on-screen camera view pops up when driving in reverse:

250+ mpg!

Volt Test Drive

2011-11-13T15:19:00.014-05:00

Before heading off on my 24-hour test drive of the Chevrolet Volt, I’d asked readers to submit any questions they might have about the Volt, plus I had several of own. Here are some highlights of my conversation with Don Campbell of Jim Ellis Chevrolet Buick GMC Atlanta:

When will the Volt be available for sale in the Atlanta area?
The Volt is already on the lot at Jim Ellis Chevrolet Buick GMC Atlanta. If you want a Volt as soon as possible, choose a car off the lot. If you have specific colors and options in mind, you may wait three to four months for delivery.

What is the average “miles per gallon” or “miles per volt”?
It depends on you as a driver. Factors such as driving speed, road conditions and more will impact performance. Switch into ‘mountain mode’ and for every 20-minutes of driving you’ll get 15 miles of additional electric range.

How can a driver find out where the nearest charging station is located?
In the 2012 models, the car’s navigation system will be able to locate charging stations.

How does the Volt perform in extreme cold temperatures?
The battery is sealed so outside temperatures have no effect on it. It stays a constant 77 degrees Fahrenheit.

What is the expected maintenance on a Volt?
Almost non-existent. It will need an oil change about once every two years—as you drive, the gas engine will come on periodically to clean itself. All the gas generator does is charge the battery.

Why aren’t power seats included among the Volt options?
Each power seat weighs 150 pounds. Everything about the design of this car was minimizing weight, since the battery itself weighs so much. The wheels are 60 percent lighter. The weight is nicely distributed and the design is aerodynamic—this is the most wind tunnel tested car!

NOTE: I doubt you’d miss power seats—the levers are sensitive and offer a wide range of adjustment flexibility.

How long does it take to charge the car?
A full charge takes eight hours with 120 volts and three to four hours with 240 volts.

Volt Test-Drive: Full Charge Ahead

2011-11-12T16:46:00.013-05:00

During the eight years that I owned a hybrid car, people routinely asked me how it worked, if I was afraid to drive it far from home, if I ever needed to buy gas, how often I had to change the batteries. Whenever my father was a passenger, every time the engine shut off during a full stop (as it was designed to do), he’d say that the car “scared the hell” out of him.

The hybrid never worried me, I was among the first to buy one in the Atlanta area. But the transition to an electric car is a bit daunting for one simple reason: What if the car runs out of charge? I’m accustomed to seeing a gas station on nearly every corner, off nearly every highway exit across the U.S. But electric car charging stations aren’t as prominent or plentiful. Until some nationwide brand installs electric charge stations alongside its gas pumps, the thought of heading off to points unknown seems a bit riskier.

Thus, to prepare for my test drive of the new Chevy Volt, I surfed the Internet for charging stations. Not that I’d need a charge during the test drive: The Chevy Volt is a totally new type of car technology that's not a hybrid, yet does have a gas generator so it’s not 100-percent electric (and so the car is suited to longer road trips than some electric cars).

The Volt can get 40 miles on a full charge. But when you reach the 41st mile you don't need to pull over. The gas generator kicks in to juice up the battery—this is where the Volt is unlike a hybrid car, because the gas assists the battery rather than fuel the car. “Switch into ‘mountain mode’ and for every 20-minutes of driving you get 15 miles of additional electric range,” says Don Campbell of Jim Ellis Chevrolet Buick GMC Atlanta. (Future generations of the Volt will include a solar roof to help extend battery range.)

Already there are several charging stations across Georgia, including:

Atlanta
Georgia Tech Hotel and Conference Center
Hilton Garden Inn Atlanta NW/Wildwood
Loew’s Atlanta Hotel
The Charging Spot at Atlantic Station

Forsyth
Super 8

Jekyll Island
Jekyll Island Club Hotel

Milledgeville
Comfort Suites
Fairfield Inn & Suites
Hampton Inn
Holiday Inn Express

Watkinsville
Spring Hill Suites

For more charging locations, click here. The site is interactive, yet “It is generally a couple of months behind due to the Department of Energy’s requirement of verifying the installation,” says Ben Echols, Georgia Power Co.

For more information about electric vehicles click here.

For more information about the Chevrolet Volt click here.

Read more about my test drive here and here.

The Charging Spot at Atlantic Station:

Charging Station at Loews Atlanta Hotel:

Charging Station in Downtown Woodstock:

Eleven at Loews Atlanta Hotel

2011-11-12T16:09:00.003-05:00

Chef de Cuisine Derek Rosen excels at Eleven, inside Loews Atlanta Hotel.

-Photo Credit Heidi Geldhauser

I first went to Eleven shortly after it opened. I wasn't impressed and thus never wrote about the restaurant. A recent visit changes everything.

Chef Derek Rosen brings 15 years of experience to his role as chef de cuisine at Eleven. He boasts a background in Southern BBQ, having worked as a pit master in Knoxville, Tennessee. He's also worked at Atlanta’s Davios Northern Italian Steakhouse, Buckhead Life Restaurant Group’s 103 West in Atlanta, and at Elliot's on the Square in Charleston, S.C. while earning a culinary degree at Johnson & Wales University.

Rosen prefers working with local ingredients and seasonal products, as evidenced by this fall starter of squash soup:

The rich, velvety soup offered a balance of savory and sweet flavors. Warm and satisfying, it was a great way to whet the appetite.

The Eleven Salad ($11) features arugula, poached pear, Georgia goat cheese, candied pecans and pomegranate seeds:

Maine Lobster Mac & Cheese ($15) is made with aged white cheddar and smoked gouda and topped with butter poached lobster:

Lobster mac & cheese is popular on menus throughout Baltimore, Maryland--after tasting several different versions in that city my friends and I concluded that mac & cheese should always be made with lobster! This version is unlike previous versions that I'd tasted in that the lobster adorns the top of the dish rather than shreds of meat being mixed throughout. The advantage here is that you can bite into succulent juicy chunks of lobster.

Georgia white shrimp and grits ($23) is made with andouille sausage, tomato corn relish and green onions:

The ratio of sauce to grits was appropriate, the flavors spicy without setting taste buds aflame, and the grits fluffy. It's one of my favorite interpretations of this classic Southern dish--a compliment I don't throw around loosely.

Shrimp and grits is the most popular entree at Eleven, or "the people's favorite." This fall, the "chef's favorite" is braised beef cheeks, so we tried that, too:

The beef cheeks absorb rich wine flavors, with soft and rich results. Delicious.

I adore pumpkin cheesecake and this version ranks high:

The pastry chef sent out an assortment of other sweet bites, all yummy:

Bottom Line: A new Atlanta favorite.

As enjoyable as the dinner itself is how I got there.

Whisky Lover's Holiday Gift Idea

2011-11-11T16:16:00.000-05:00

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

2011-11-09T13:52:00.002-05:00

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

Vidalia Onion Museum

2011-11-08T17:14:00.002-05:00

What famous Georgian has appeared on CSI: Miami and befriended Shrek?

The Vidalia Onion!

Georgia's most exclusive agriculture product and official state vegetable is the theme of Georgia’s newest museum, which opened last spring during the annual Vidalia Onion Festival.

The 1,300-square-foot museum is filled with educational exhibits that reveal historical and pop-cultural layers from the onion’s humble Depression-era beginnings to its Hollywood appearances. Learn what makes a Vidalia onion so sweet, how to identify a real Vidalia onion, what it takes to produce the prized onions, what famous chefs have to say about cooking with Vidalia onions, see the smallest registered Vidalia onion field and much more.

"The onion is hte most favored food that grows." -- George Washington

"It's hard to imagine civilization without onions." -- Julia Child

The Vidalia Onion Museum is located at 100 Vidalia Sweet Onion Drive in Vidalia, Georgia. For more information call 912-537-1918.

Bottom Line: Worth a stop.

Southern Art

2011-11-08T16:59:00.003-05:00

Now Open: Southern Art, located inside the InterContinental Buckhead (in the space formerly occupied by Au Pied de Cochon).

I liked Au Pied de Cochon, including it's wild and quirky decor. Agree? Fret not. While the space has been almost entirely reformed, it's still very cool. And while the menu is now Southern instead of French, the cuisine is impressive and satisfying. The change gives hotel guests easy access to local flavors that are so yummy they draw locals, too.

The one element of the former decor that remains is the chandeliers. To help create the feeling of a lower ceiling without the expense of actually lowering the ceiling, several paintings are now suspended from the ceiling. All of the paintings were completed by local artists and depict something unique about Atlanta:

Chef Art Smith, a native Georgian (who grew up near the Florida border), has an impressive resume including a stint as personal chef to Oprah. His menu presents Southern classics, such as biscuits:

Pickled veggies:

Chicken and dumplings:

Southerners interpret "dumplings" very differently than Midwesterners. I'd call these noodles since they're aren't doughy, but they are delicious and I don't think I've ever tasted a better chicken soup.

Shrimp and grits:

The grits are so fluffy! They're unlike any that I've ever tasted before.

Fried chicken:

Trout:

Red Velvet Cake -- 12-layers!

Bottom Line: Exceptional. Oprah's loss is Atlanta's gain.

Judging Taste of Atlanta

2011-11-08T16:18:00.002-05:00

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.

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Nikolai's Roof

2011-11-08T15:50:00.003-05:00

Once upon a time, several fine dining options were available across Atlanta. These days, if you want to wear a ball gown to dinner and not risk appearing ridiculously overdressed, head to Nikolai's Roof. The atmosphere and food are definitely fancy: Waiters wear white gloves, address guests by title (Mr., Mrs., Miss, Your Majesty, etc.) and attend to dining details like no one else. Odds are some guests in the dining room will be celebrating a birthday or anniversary, getting engaged, toasting a recent promotion or recognizing some such notable life event. This restaurant is a special occasion destination to be sure, but it's equally suited to honoring life's simple pleasures (like the fact that it's Tuesday.)

The view from atop the Hilton is spectacular, though the place settings are equally impressive:

You won't get to eat food off those Russian gold plates; they're whisked away before appetizers are served.

The menu is built on Russian and French classics, but Chef de Cuisine Olivier De Busschere brings Belgian influences to the dishes.

Diners may choose an eight-course meal, a four-course meal ($78/person) or order items a la carte.

Nikolai's Roof is known for its flavored vodkas and for its piroshkis. Order a prix fixe meal and the first course is a trio of piroshkis (beef, chicken and rock shrimp).

Among the appetizer options is Burgundy Escargot (Snails) with Parmesan Coulis, Crispy Shallot Rings, Black and White Garlic in Puffed Pastry ($18):

I'd opted for the cheese plate appetizer--the cart boasted diverse selections from across the U.S. and Europe. But I stole a bite of Dean's scrumptious escargot. The puff pastry offered a pleasant textural contrast to the snails.

Among the entree options is Veal Chop with Almond Mascarpone, Fingerling Potatoes, Mache Salad, Veal Reduction and Espresso Gelee ($43):

The veal chop was divine--Dean ordered it, but it's what I'll order next time.

Another entree is Pan Seared Beef Tenderloin, Oyster Mushroom Raviolis, Savoy Cabbage, Pearl Onions & Port Wine Sauce ($38):

Yummy, though I preferred Dean's selection. Worth noting: At Nikolai's Roof whatever temperature you order the meat to be cooked, such as "medium," it's done to perfection.

Desserts include Spice Cake with Guinness Milk Chocolate Ice Cream ($16)...

...and Soufflé with Crème Fraîche ($16):

Sadly, I was too stuffed to finish every bite of the desserts.

Bottom Line: Nikolai’s Roof has received the AAA Four Diamond award for 20 consecutive years and is the longest-standing restaurant in Atlanta to do so. It's where to go for a top-notch dining experience.

FYI: Nikolai's Roof is closed each August.

Outback Steakhouse

2011-11-03T15:01:00.053-04:00

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.

Food 101 Anniversary Dinner

2011-11-03T10:31:00.000-04:00

To celebrate Food 101’s 12th anniversary, the restaurant will showcase the talent of each of their parent company’s chefs, to provide a spectacular five-course dinner on Tuesday November 15th.

The chefs from all 101 Concepts Restaurants -- Food 101, Cibo e Beve, and the three Meehan’s Public House Restaurants in Sandy Springs, Vinings and Downtown -- will be showcasing their unique culinary talents as they prepare one of the five courses of this lavish meal.

To commence the celebration, Jordan Wakefield, Executive Chef from the newest Meehan’s restaurant, which is located downtown, will prepare Pancetta Wrapped Georgia Quail served with Wild Mushroom Stuffing and Natural Pan Jus.

The second course will highlight the culinary talents of Chef Branden Holt from Meehan’s Vinings, with Butternut Squash Soup, Brown Butter and Nutmeg Crème Fraiche.

An Herb Crusted New England Cod served with Smoked Bacon and Pecan Grits, Broccolini and Lobster Cream will be created by Meehan’s Sandy Springs’ talented Executive Chef, Val Domingo.

On his home turf, Food 101 Executive Chef, Justin Keith will serve Braised Beef Short Rib with Truffled Cauliflower Puree, Honey Glazed Baby Carrots and a Red Wine Demi Glace.

To conclude this showstopper of a meal, Cibo e Beve’s Executive Chef Linda Harrell will be preparing a White Oak Acorn and Sweet Potato Tartlette with Maple Chantilly Cream, Praline Brittle and “Autumn Mist.”

Each of these five courses will be paired with wines, by 101 Concepts’ long-time Wine Expert JD Doyle. The cost for this five course wine pairing dinner is $70, plus tax and gratuity. The evening will begin with a reception at 6:45 and dinner will be served at 7 pm in Food 101’s newly redesigned private dining room. Seating is limited and early reservations are strongly suggested; call 404-497-9700.

-By Debbie Rosen

Four New Chefs to Watch

2011-11-03T10:07:00.002-04:00

Congratulations to Atlanta's Chef Todd Richards, who was named one of four new chefs to watch in the November issue of Esquire magazine (following his appearance on The Today Show!)

All of the “Four New Chefs to Watch” will gather at The Ritz-Carlton, Buckhead for a first-ever collaboration to create lunch and dinner on Monday, November 14. Each chef will prepare one course of a four-course menu. Sommelier Linda Torres Alarcon will pair wines with each course.

Lunch
Reception begins at 11:30 a.m.; lunch will be served at 12 Noon
$65 per person, plus tax and gratuities

For lunch, the courses will be slightly different and smaller, and the wine pours will also be appropriate to the portions.

Dinner
Reception begins at 7 p.m.; dinner will be serevd at 7:30 p.m.
$85 per person, plus tax and gratuities

Advance reservations are required since seating is limited; call 404-240-7035.

Halloween Across Georgia

2011-10-20T10:28:00.000-04:00

With Halloween just around the corner, Georgia is the perfect place for spine-chilling thrills, family-friendly fun or a much needed getaway. Cities and small towns throughout Georgia deliver the spirit of Halloween with events and attractions.

SCREAMERS Haunted House in Cartersville begins October 20 - 22 and encores 27 - 31. Join a group of family and friends at the Cartersville Fairgrounds as they scare locals with cannibals, monsters, ghosts and much more for a good cause. Netherworld Haunted House in Norcross features two separate houses, The Nightmares and Raw Meat. Take a journey through subways and sewers filled with giant alligators and cannibals on realistic sets with intense actors for heart-pounding fun. In 2010, USA Today ranked Netherworld the number one haunted house in America.

The city of Bremen channels supernatural spirits at the Rocky Branch Railroad and Old West Ghost Town event. This western heritage theme park brings the old West back to life through freakishly scary portrayals of real-life western characters, legendary events and a frontier town recreation every day in October.

Ghost tours are popular this time of year. Take the Decatur Ghost Tour in Historic Downtown Decatur to hear tales of murder, passion, war and tragedy. Travel down small streets untouched by time to the old train depot where late at night the cries of the wounded soldiers can be heard and the ghost of the station master will stare back from across the tracks. The Athens Heritage Walks: Haunted History Tour offers history, haunts, legends, ghostly apparitions, restless Confederate soldiers and unearthed coffins from October 27 - 31. Follow your mystery tour guide on a journey of the Classic City’s dark history. On the University of Georgia’s North Campus, you will hear tales of spirits, hauntings, superstitions, mysteries, murders, suicide and other legends. Make your way to to Savannah every Monday through Friday in October for the Savannah Scary Ghost Tour. You will travel to haunted locations, such as Colonial Park Cemetery, Mercer House and Hampton-Lilibridge House.

Georgia is full of family-friendly Halloween events and activities. Head to The Rock Ranch on October 29 for their Not So Spooky Halloween Festival. This Halloween festival offers a pumpkin decorating contest and a costume contest. This festival hosts special entertainment and family oriented trick-or-treating in a safe environment. On October 31 in Dahlonega, the Dahlonega Gold Museum creates a one-of-a-kind of experience with Halloween themed contests, amazing prizes and lots of candy for trick-or-treaters. In October at Uncle Shuck’s Corn Maze and Pumpkin Patch in Dawsonville the 20-acre complex allows kids of all ages to get lost on three maze trails, take a hayride, roast marshmallows and feed the climbing goats. In Woodstock on October 31, bring the younger ghouls and goblins to KidsFest for moonwalks, live DJ, Tim the Magician, Adam the Juggler, stringed apple and pumpkin bowling games, face painting, costume contest and candy giveaways in The Park at City Center. The Cochran Mill Nature Center's annual Halloween Hayride & Family Festival in Palmetto welcomes you for crafts, candy, night canoeing, hayrides, and a costume contest on October 22.

If you’re interested in a Halloween getaway, go to Greensboro to enjoy Great Pumpkin Weekends at Ritz-Carlton Lodge on Reynolds Plantation through October 29. The fall inspired menu and cooking classes will entice your hunger for authentic Georgia cuisine. Guests can expect overnight festivities that include trick-or-treating, pumpkin carving, and ghost stories in the forest around a camp fire. Nearby is the 20-mile long Lake Oconee that surrounds the Reynolds Plantation and offers guests a spectacular view at any time of day. The Beechwood Inn in Clayton offers a Halloween dinner and ghost stories told by thespian Davie Fore. From October 29 - November 1, Fore will sing, play the guitar and spin a few tales about ghosts at the inn under dimmed lights. The cottages built in 1916 at the inn offer romantic accommodations and impeccable service that complement the individually decorated rooms and suites.

Whether you are up for a scary challenge or a subtle celebration, Georgia delivers unique Halloween experiences and memories. To plan your adventure, visit www.exploregeorgia.org.

-Press Release from the Georgia Department of Economic Development

Judging Beaufort's Shrimp Festival

2011-10-12T10:02:00.003-04:00

On October 1, I was a judge at the annual Shrimp Festival in Beaufort, South Carolina. It was my first visit to that town and I definitely plan to return to further explore its tourism offerings--from Main Street with its inviting array of shops and restaurants to nearby islands and beyond.

The Shrimp Festival's "Silver Cup" cooking competition recognizes the best restaurant in the Beaufort area. The coveted Silver Cup is awarded to the restaurant that accumulates the highest total number of points in three categories: Booth Decoration, Shrimp Recipe Cook-Off, and the People’s Choice Award.

As one of the five judges of the Shrimp Cook-Off, I was asked to weigh creativity (25%), presentation (25%) and TASTE (50%). Here's what I was presented--tastings were blind, so I didn't know which restaurants were serving which dishes until after the scoring was complete.

Shrimp dumpling with plum sauce - the spice levels were tasty but overwhelmed the shrimp flavors:

Shrimp fritters - again, nice spice levels but little shrimp flavor. A bit gummy:

Shrimp burger - tasty but more filling than shrimp:

Shrimp & cheddar grits - nice flavor but the consistency of the grits was a tad too runny:

Bloody Mary shrimp ceviche - sensational flavor but the shrimp were over-cooked:

Shrimp crab dip with homemade crackers - tasty:

Shrimp cannoli - creative, savory bite, but the mayo flavors dominated the shrimp:

Shrimp & waffles - interesting balance of sweet and spicy flavors:

Frogmore corndog - gummy consistency, batter overdone:

Shrimp SOS - this spin on a standard military dish boasted exceptional batter on the shrimp that was fried to perfection:

Shrimp slider and Shrimp & grits - WOW! Both personal favorites, this shrimp slider is packed with shrimp vs. filling and the shrimp & grits is among the best examples of the lowcountry dish that I've ever had the pleasure to eat. These dishes helped the restaurant win second place:

Shrimp dumplings - we at the judges table were most disappointed by this dish, as the dumplings were undercooked, pasty and bland:

Shrimp and corn fritters - greasy and lacking in shrimp:

Tequila pepper lime shrimp - WOW! A personal favorite, this dish was ranked as the No. 1 winner by the judges. The shrimp were served atop a refreshing salad of green grapes and cucumber. The tequila pepper lime marinade was an excellent balance of spicy and cool flavors, the shrimp cooked to perfection:

Bacon-wrapped crab-stuffed shrimp - unfortunately, these were undercooked:

Fried shrimp sushi - lovely presentation of this tasty bite:

Cilantro shrimp quesadilla - delicious!:

Blue corn shrimp with shrimp bisque and Beaufort shrimp wrap - though I'm not a fan of bisque, this one was excellent:

Bottom Line: While in Beaufort, South Carolina, don't miss the shrimp and grits at Plum's or the tequila pepper lime shrimp at Barbara Jean's Restaurant & Bar.

Peasant Bistro

2011-10-05T15:36:00.002-04:00

Peasant Bistro is a restaurant name that warms the hearts of certain Atlanta foodies. Once upon a time a restaurant bearing a similar name helped launch this city's dining revolution, raising menu offerings from humble to refined. The founders of that restaurant eventually moved on to other projects (including Concentrics Restaurants and Serenbe). For awhile, there was no Peasant restaurant. Then a former employee opened Peasant Bistro, melding both nostalgia and innovation. There's more to the story, of course, but that's the gist.

I recently visited Peasant Bistro for the first time. (FYI, I've long heard of the original, but its heyday was before I moved to Atlanta in 1998 and so I had never been to it.)

Executive Chef Michael Patria uses fresh, seasonal ingredients for his creations, including:

Sweet Pea Agnolotti ($9) with carrot mint jus, English peas and a rainbow of carrots:

Crab cakes ($14) with citrus aioli:

Lamb Tagine ($19) with braised lamb shoulder, carrot, onion, Israeli cous cous and Moroccan spice:

Honey Crisp Apple Salad ($8) with hydro Bibb lettuce, aged Manchego and shallot-Champagne vinaigrette:

Bucatini Pasta ($16) with exotic spring mushrooms, sweet peas, Fontina and vegetable mushroom glace:

Chef's Risotto ($16) is created daily; I was fortunate enough to arrive when the dish featured lobster:

Mac & Cheese ($6):

Pecan Sticky Bread Pudding ($6) with vanilla ice cream:

Bottom Line: A fine example of Southern dining. The restaurant overlooks Centennial Olympic Park, making it popular with tourists. But its quality preparations and warm vibe should attract locals as well.

Der Biergarten

2011-10-05T11:03:00.003-04:00

Der Biergarten commemorates Oktoberfest with a six-week “Munich on Marietta Street” celebration. In addition, the restaurant and bar has rolled out a new menu that promises to deliver an authentic German experience in Atlanta. Seven new beers have been added on tap, including the national debut of Krombacher.

Last night we decided to check it out.

A brand new rotisserie is visible from the terrace. Enjoy Schweinshaxe and Gegrilltes Hahnchen, slow-roasted pork shanks, chicken and turkey legs fresh from the spit.

The newly launched Oktoberfest menu will be available on Saturdays and Sundays through October 30. Offerings include:
RIESENBRETZEL - Giant pretzel served warm with three kinds of mustard
OBATZDA - Bavarian cheese spread with onions - served with grilled bread
GEMISCHTE WURST UND KÄSEPLATTE - A selection of cured meats and cheeses
SCHWEINSHAXE - Rotisserie pork shank, coarse salt, and sauerkraut (*limited availability)

KÄSESPÄTZLE - Sauteed house-made noodles with caramelized onions and Emmentaler cheese

GEGRILLTES HÄHNCHEN - Rotiserrie chicken with french fries and natural jus
TRUTHAHNSCHENKEL - Smoked turkey legs with french fries
BRATWURST MIT BRÖTCHEN - Patak bratwurst on a bun with sauerkraut
JÄGERSCHNITZEL SANDWICH - Lightly breaded pork served with hunters sauce and spätzle

New brews on Der Biergarten’s menu include:

HACKER-PSCHORR WEISSE - Orange colored body. Nose is sweet citrus and faint banana. Flavor is quite sweet and fruity. Soft wheat, with a clean and fresh sweetness.
ERDINGER HEFEWEIZEN - Notes of malt, wheat, banana and floral hops. Taste is very light.
KROMBACHER WEIZEN - Sweet taste of banana and mellow wheat flavors with vanilla and a hint of dry nutmeg or clove in the finish.
KROMBACHER, DUNKEL - Light taste of caramel, chocolate, raisins and brown sugar with a faint coffee finish and a small amount of citrus from the hops.
KROMBACHER, PILSNER - Malty, grassy with a small amount of citrus and hops. Smooth with a crisp medium body.
WARSTEINER, MÄRZEN - Amber color with a medium body. Sweet and malty taste with some bitterness.
WEIHENSTEPHEN VITUS - A light-colored, spicy single-bock wheat beer with a banana, citrus and clove presence. Alcohol content 7.7 percent.

New additions to Der Biergarten’s regular menu include:

GOULASCH SUPPE - Hearty spiced beef soup with tomatoes, peppers, and potato
GEGRILLTES HÄHNCHEN - Rotiserrie chicken with french fries and natural jus

Der Biergarten is located at 300 Marietta Street, Atlanta, GA 30313. The restaurant is open seven days a week. For more information, call 404-521-BRAU (2728). Parking is validated and complimentary across the street in the covered deck at 275 Baker.

Bottom Line: After a slip in quality during a transition in the kitchen, the new chef now delivers outstanding examples of German cuisine. Give this restaurant a try during Oktoberfest.

Four Roses Bourbon

2011-10-05T10:43:00.001-04:00

One funny thing about bourbon is that when you belly-up to a tasting bar, odds are that before you're handed a glass of the stuff you'll be told about the history (legend?) of the family behind the label. Thus it comes as no real surprise that the book Four Roses: The Return of a Whiskey Legend begins with a family tree.

Whatever.

Yes, it's interesting to learn that Four Roses began production in the 1860s, managed to stay in business throughout Prohibition (distilling product "for medicinal purposes"), and was the bourbon industry's most recognized brand name in the 1940s. Nevertheless, at some point in the 1960s Seagram's (which by then owned the brand) decided to stop selling Four Roses Kentucky Straight Bourbon in the U.S., focusing instead on sales in Western Europe and Japan. After a lengthy absence, Four Roses bourbon is now back in the U.S.--and quickly gaining fans: In 2010 it won a Double Gold Medal at the San Francisco World Spirits Competition.

What really matters is how the stuff tastes, right?!

I was recently invited to a Four Roses bourbon tasting hosted by Four Roses Brand Ambassador Al Young.

Four Roses produces 10 different expressions of bourbons, which are distilled and aged differently. Each recipe incorporates one of five proprietary strains of yeast (one of which lends light and delicate fruity flavors; another spicy character; another rich full-bodied fruit notes; another a floral essence; and finally another lends herbal essence--they won't say which bourbon uses which yeast, but perhaps you can figure it out when tasting).

By U.S. law to be labeled as "bourbon," a whiskey must be made with at least 51% corn. Four Roses' mashbill calls for 75% or 60% corn, plus either 20% or 35% rye and 5% malted barley. "We use more rye than anybody else," says Young.

At the tasting we sampled four bourbons. Here are my tasting notes:

Four Roses Single Barrel = This high rye (35%) has fruity notes plus flavors of maple, caramel, toffee and crème brûlée.

Four Roses Small Batch = Boasting a viscous mouthfeel, this bourbon offers some cognac-like characteristics.

Four Roses Yellow Label = The best-selling bourbon in Japan, this bourbon has a sweet finish. It offers notes of caramel and vanilla.

Four Roses 2011 Limited Edition Single Barrel = This 12-year-old bourbon has a smokey finish. It has a highly floral essence, a nice spicy mouthfeel and notes of orange peel, crème brûlée, magnolia and rose.

Bottom Line: Four Roses bourbons are a welcome (re-)addition to the U.S. bourbon market.

-Bottle shot photos courtesy of Four Roses

Mandarine Napoléon

2011-10-04T17:19:00.021-04:00

Yesterday I sampled some Mandarine Napoléon. It was love at first sip. Seriously, the first words out of my mouth were, "Oh, wow." Yes, ladies and gentlemen, always expect impressive words from a professional writer!

I tasted it straight up at room temperature, prior to reading any of the press release materials that accompanied the sample. From the bottle I knew it was a blend of cognac and mandarine and anticipated it might taste like a musty cognac hiding its imperfections behind a whiff of orange. I'm happy to report that's wrong. This spirit offers rich citrus taste with a pleasant viscous mouthfeel. It would make for an enjoyable sipper on its own over ice, but I suspected it would also play nice with others.

So, I decided to conduct a little experiment. I made two margaritas: one with triple sec and the other with Mandarine Napoléon. All other ingredients and measurements were the same in both versions:

I used our usual 3/2/1 margarita recipe:

3 parts tequila
2 parts triple sec OR Mandarine Napoléon
1 part fresh squeezed lime juice

Shake with ice. Garnish with lime wheel.

Since our limes seemed more sour than usual for some reason, I added 1/4-part agave syrup to each cocktail prior to shaking.

It was easy to tell the two drinks apart, since the one made with Mandarine Napoléon had an orange hue:

I sipped both versions then handed them to Dean--who had strolled into the kitchen after I'd put all the bottles away so he had no idea what the experiment entailed. I told him that the two margaritas were the same except for one thing.

"One's made with orange juice instead of lime juice," he guessed before even taking a sip.

"One is made with grapefruit juice?" he guessed while sniffing each.

After (finally) tasting both drinks, he was stumped.

Which did he prefer?

Let me just say this: When he made himself a second margarita, he used the Mandarine Napoléon.

I enjoyed it, but probably won't choose it for standard margaritas since it does alter the color. When I use a darker reposado or añejo tequila, however, I'll definitely use it.

According to the press materials (which I've now read), Mandarine Napoléon is "an exquisite, well-balanced blend of mandarins and refined 10-year-old aged cognac. Dating back to the early 1800s and its roots stemming from the hands of Napoléon Bonaparte, the liqueur’s history is as rich as its distinctive flavor. The drink was custom made for Napoléon Bonaparte after the emperor came across the chemist Antoine-François de Fourcroy, known for his extraordinary skill of distilling. It was not until 1892, after the two had died, that the liqueur was introduced to the public.

"Mandarine Napoléon is currently found in well over 100 countries and in 2011 the brand will aim to conquer the United States with its official relaunch. Mandarine Napoléon is the first liqueur composed of mandarins and cognac, permitting a smooth taste, as opposed to the sour flavor encountered in other citrus-based liqueurs. The drink is composed of only natural ingredients, although the majority of its recipe remains a mystery."

Mandarine Napoléon Recipes

NAPOLÉON’S OPERA (Jim Meehan, PDT NY)
15 ml Mandarine Napoléon
60 ml Gin
20 ml Dobonnet Rouge
1 dash of Angostura Orange bitters
Stir all ingredients with ice and strain into a chilled coupe. Garnish with an orange zest twist.

IMPERIAL SOUR (Dushan Zaric, Employees only)
60 ml Mandarine Napoléon
30 ml Freshly squeezed lemon juice
1 fresh egg white
60 ml of Ginger Beer
Pour all ingredients except ginger beer into a mixing glass and shake vigorously for 20 seconds. Pour the ginger beer in the bottom of the serving glass (tumbler) and strain the cocktail over it. Garnish with a few drops of green chartreuse.

THE PISCINE (Nikki Beach signature cocktail)
40 ml Mandarine Napoléon
20 ml Freshly squeezed lemon juice
1 slice of orange
1 slice of cucumber
1 raspberry
1 strawberry
Top up with Champagne or Prosecco
Pour all ingredients in a large wine glass filled with ice, and stir. Fill up with Champagne or Prosecco.

MANDARINE SONGBIRD (Simon Difford recipe)
2 shots Mandarine Napoléon liqueur
½ shot Freshly squeezed lemon juice
¾ shot Freshly squeezed orange juice
Top up with Ginger beer
Shake first 3 ingredients with ice and fine strain into ice-filled Collins glass. Fill up with ginger beer. Garnish with an orange slice.

Bottom Line: Rich orange flavors will get you saying, "Oh, wow."

Hatch Chiles at Taqueria Del Sol

2011-10-03T15:55:00.000-04:00

Fall harvest season means food festivals!

On September 11, Taqueria del Sol hosted the second annual Hatch Chile Festival to celebrate the arrival of the restaurant's annual shipment of the famed chiles from New Mexico.

"This is the only time of year you can get these chiles fresh," says Chef Eddie Hernandez, who ordered 14 pallets of the chiles to stock his kitchens. For use throughout the year, the majority are frozen or preserved. But at the festival, held at the Howell Mill location, Hernandez crafted specialty dishes to share while some team members roasted chiles in the parking lot--an endeavor that filled the air with an intoxicating blend of spicy (and literal) heat.

Among the dishes available that incorporated the moderately spicy chiles....

Green Chile Chicken Stew:

Chile Relleno:

Bottom Line: Casual fun, this festival offers the opportunity to taste green New Mexican chiles in a variety of dishes. Missed the festival? Fret not: You can also enjoy these chiles on menu items at Taqueria del Sol throughout the year.

Fact: Taqueria del Sol is my personal favorite value dining option in Atlanta, Georgia.

Chef Todd Richards

2011-09-27T13:55:00.000-04:00

Set your DVRs!

Chef Todd Richards will showcase three dishes on NBC’s Today show on Thursday, September 29 at 9:50 a.m.

This marks the first time a chef from The Ritz-Carlton, Buckhead will appear on Today, which counts more than five million viewers.

Chef Todd Richards' modern American menu at The Café at The Ritz-Carlton, Buckhead is defined by his exuberance and imagination in the kitchen as well as quality products sourced from the finest farmers, artisans and purveyors across the region.

The Dresser Palmer House, A Permanent Guest?

2011-09-12T08:01:00.001-04:00

Savannah, Georgia has been described as "America's Most Haunted City."

I've also heard that said about Salem, Massachusetts, but maybe it depends on which sorts of ghosts are included in the census-taker's survey.

Savannah's haunted reputation is big business year-round:
Exhibit A
Exhibit B
Exhibit C
...the list goes on and on.
Savannah's ghost tours and haunted venues are especially popular during October, particularly on Halloween (Fair Warning: Book your visit way in advance if Halloween happens to fall on a weekend!)

The Dresser Palmer House is no exception.

During a recent visit, we learned the historic inn has some sadness in its history. The home was a residential duplex and the Dressers, who owned the right half of the home (when you're facing the front door), lost a daughter when little Madeline's nightgown caught on fire. (Truly, horrible.) On that half of the home some guests have reported seeing a little girl, dressed in white with her hair in long brown ringlets. More often, guests find pennies in surprising places. Once, when two little girls were playing in the inn (which doesn't routinely host children), the lights flicked on and off. Once, a visiting travel writer (not me) snapped some digital photos and when later viewing them on his laptop discovered an image of a little girl in one of the photos. Innkeeper Shannon Romine showed that image to me and it's the most persuasive evidence of a ghost that I've ever seen, though I'm still waiting to see a ghost for myself.

Many hotels in Savannah (as well as in New Orleans, Charleston and many other cities), boast of their ghosts and leverage these stories to attract guests, especially during the Halloween season.

The Dresser Palmer House has avoided advertising its ghost, fearing it might freak some people out. How do you feel about the potential of spotting a little girl ghost known to scatter pennies around? Take the survey and let us know.

Thanks!

The Dresser Palmer House

2011-09-12T08:00:00.018-04:00

On a recent visit to Savannah, Georgia, we stayed at The Dresser Palmer House, an historic inn (circa 1876). Let me just say: We LOVED it. And this is really saying something of significance, because it's not often that I can wholeheartedly and genuinely endorse an historic bed and breakfast--too often the vibe at such places is more like a dusty museum where there's no place to put your suitcase without risk of breaking 16 ancient teacups rather than a comfortable guest room. This place is definitely above the standard, for starters because it's spacious, clean and upscale. Somehow it manages to be both historic and contemporary with functional amenities (i.e., the toilets flush, the windows open and the beds and floors don't creak.) What's more, Innkeeper Shannon Romine is a vibrant, enthusiastic and welcoming host. We truly enjoyed our stay and bet that you will, too--whether you're a fan of B&Bs or usually prefer upscale hotels.

Living room:

Front porch:

Hall:

The house is a former duplex and we stayed on the former Palmer side in the Samuel Palmer suite:

The bed was very comfortable, crucial in any hotel!

We didn't need the fireplace in August, but it would sure be romantic and useful during winter months.

The bathrooms throughout the house have been updated:

If you prefer a shower to a soak in the clawfoot tub, no worries:

The room has its own porch:

View from the porch:

Each room is unique and The Dresser Palmer House has an interesting history. Many historic homes in Savannah now function as museums or inns and several of them host tours. Often, these tours cost something, but if you're interested in touring The Dresser Palmer House, just stop by and tell Shannon that Hope sent you. If she's not busy, she'd be happy to show you around for free.

Best to have your suitcase handy, because you'll want to stay.

Bottom Line: A great place to stay in Savannah, Georgia.

Chicken and the Egg

2011-09-10T16:47:00.004-04:00

Last night we enjoyed dinner at Chicken and the Egg: Modern Homestead Fare in Marietta, Georgia. We lived in Marietta for eight years and never had access to food like this! Now our former neighbors (and anyone venturing to Marietta) can enjoy these authentic Southern flavors for brunch, lunch and dinner.

The restaurant boasts a huge dining room that's already crowded, quite an accomplishment for a place that so recently opened. The vibe is family-friendly, upscale casual--it's a don't-be-shy-just-roll-up-your-sleeves and eat sort of place.

Artwork in the entry way conveys the sort of political messages that any organic-leaning foodie can support: "Don't Mess With Nature," "Conserve Water" and so on. Press materials explain, "Our name represents the cycle of life and the importance of sustainability. We want to help minimize the negative impact humans leave on this planet. The menu at Chicken and the Egg features innovative twists on classic American dishes. The cuisine will incorporate seasonal ingredients from local farms and purveyors as well as sustainable beef, pork, poultry and seafood."

Chef/Owner Marc Taft suggested we try several dishes and if I've learned anything being a food writer it's to take the chef's suggestions. So we ate as much as we could and still had plenty to box up and bring home for another lunch and dinner of leftovers. Everything was so yummy, we look forward to going back to taste even more. Seasonal menu changes we'll take as just more invitations to return.

We started with drinks and three appetizers.

This photo shows the fried green tomatoes atop pimento cheese fondue and topped with country ham and tomato jam ($7). Also pictured is the cocktail "Debutante Ball" ($9) made with Beefeater gin, strawberries, hibiscus & white balsamic syrup, lemon juice, topped with rhubarb foam and garnished with black pepper:

Chef Taft says that there's so much competition among chefs and restaurateurs these days that it's increasingly difficult to find a dish that's different enough to help you stand out from the rest. "But I always knew I had that recipe for tomato jam in my pocket," he says of the recipe passed down from his great-grandmother. It's delicious with rich tomato flavor and a bit of spice--you'll wish your great-grandmother had passed down such traditions.

The cocktail was perfectly balanced, not too sweet and not too bitter. It was my favorite cocktail among the four we tasted.

I adored the butterbean “hummus,” which is served with olive tapenade and pita triangles ($6):

Dean started sipping this cocktail before I snapped a photo of it, but reluctantly set down the glass. "Egg's Pimm Fizz" ($9) features Pimm's #1, Thatcher's organic cucumber liquor, Hendrick's gin, lemonade, egg white and soda water:

The "Grilled Peach Manhattan" ($9) is a mix of Leopold Bros. Peach Whiskey and Leopold Bros. corn whiskey infused with Nueske's bacon, Woodford Reserve Bourbon and Dolin sweet vermouth. It's garnished with a brûléed peach wedge:

The bacon flavor was subtle, adding a bit of depth and smokiness to the cocktail.

The "Whitlock Bellini" ($9, pictured left) is a mix of mango, rosemary-infused St. Germain elderflower liqueur and sparkling wine. It was a tad sour, but refreshing:

I was so eager to taste everything that I forgot to take a photo of the buttermilk fried oysters with creole tartar ($8), but they were a scrumptious combination of crisp and tender.

The Chef recommended the seasonal Peach + Prosciutto salad with arugula, marcona almonds, ricotta salata ($7):

Among the entrees, his top-seller is the iron skillet fried chicken ($15)…

…which is served with real mac & cheese and braised greens:

Each bite confirms why it's so popular. This dish was a personal favorite, so I called dibs on the leftovers for lunch.

Last night’s entree special was duck breast and duck rillette with gouda grits ($22). The entire dish was great but the grits were over-the-top ridiculously good:

Next up was the fork-tender short rib with smoked gouda au gratin potatoes, baby carrots, gremolata and tupelo honey ($17):

Of course we made room for dessert.

Rhubarb Streusel Tart with brown sugar-sour cream ice cream ($6):

This was so delicious it's actually quite an accomplishment for me to sit here and continue typing out this post instead of running to the refrigerator and devouring the leftovers before Dean returns home from work.

Praline bread pudding with caramel ice cream ($6):

Chocolate cake ($5):

The frosting on this cake is sugary in an old-fashioned deli style.

Bottom Line: Great new restaurant makes it worth the drive to Marietta even for the most die-hard ITP Atlantan. This is true Southern cooking, done exceptionally well. Destined to be a favorite restaurant among Atlanta locals, it's a "must" dining destination when hosting any out-of-town guests.

Atlanta Insider's Tip: Mary Mac's Tea Room in Atlanta has been open since 1945 and has long served as the restaurant where locals take (or send) visitors for a taste of Southern food. That restaurant has a storied history, but the food there truly stinks. Chicken and the Egg is a far superior example of Southern cuisine. Do Atlanta's dining reputation a favor and send people there instead.

Glenn-tastic Deal

2011-09-10T12:21:00.002-04:00

Stay in the Penthouse Suite at the Glenn Hotel in Midtown, Atlanta--and get more while paying less: Click for details.

It's a gorgeous room with a great view:

-Photos Courtesy Glenn Hotel

Glenn Hotel

2011-09-10T12:20:00.034-04:00

As research for a story on Midtown Patch.com, I was invited to visit the Penthouse Suite at Glenn Hotel in Midtown, Atlanta.

As a travel writer, I've toured my share of suites, and this one is particularly nice. The pale green and blue color scheme is relaxing and peaceful, just what a luxurious hotel room needs to convey.

The bathroom is amazing, especially the inviting showpiece bathtub:

Travel as often as I do and you really start to appreciate the importance of upscale bath amenities:

The Glenn Bar and rooftop SkyLounge bar offer a creative cocktail menu of outstanding drinks prepared by skilled mixologists.

Glenn's Kitchen, the restaurant inside Glenn Hotel, offers a menu of Southern comfort foods. It's a decent hotel restaurant with competent preparations. One exceptional dish is the grilled artichoke appetizer:

For breakfast try the egg white omelet with spinach, mushrooms and gruyere cheese:

Bottom Line: Excellent suite. Excellent bar. Good restaurant.

Atlanta Grill

2011-09-10T12:09:00.005-04:00

I was recently invited to dinner at the Atlanta Grill, at The Ritz-Carlton Atlanta (Downtown), which was prepared by Chef Brian Jones, chef de cuisine.

Throughout the meal Sommelier Brian White paired wines with each course--each of the wines he selected would make tasty additions to any home wine cellar.

Before being seated, we sipped Gaston Chiquet Brut Blanc de Blanc. I passed up a bite of Kobe beef carpaccio but couldn't resist the she-crab soup.

First Course
Heirloom Tomato & Burrata Mozzarella Salad with basil, local melon and Noble Tonic #5 XO:

It seems every Chef has a spin on the caprese salad; this makes a convincing argument that no more experimentations are necessary. It was paired with 2010 Four Graces Pinot Blanc, Willamette Valley, Oregon.

Second Course
Caramelized Foie Gras and Jumbo Sea Scallop with preserved stone fruits and brioche:

Cooked to perfection and paired with a wine that was sweet without being too over the top: 1990 Chateau de Puch, Monbazillac, France.

Intermezzo
Muscadine Granite

Though it's no secret I'm not really a fan of muscadine wine, this was delicious!

Third Course
Savannah Style "Purloo" with shrimp, oysters, laurel aged rice, okra, tomato and andouille sausage:

Everyone adored this course, and at least two dinner guests vowed to find a recipe for this dish and serve it at upcoming dinner parties. I've never seen it on a menu in Savannah, but will look for it next time I'm on the Georgia Coast.

Chef Jones says, "Purloo is, traditionally, a wet rice dish usually consisting of seafood and/or some type of game (rabbit, squirrel, etc.) that was created in the low country of South Carolina and Georgia, which was populated by former slaves that worked in the massive rice fields. Purloo is a mispronunciation of the word pilaf (more than likely it was Geechee spoken by the Gullah population). It is Savannah style because of the addition of the indigenous seafood, okra and tomatoes (basically red rice, which is a very traditional Savannah dish)."

The Purloo was paired with 2010 Pradeaux Bandol Rose, Provence, France.

Fourth Course
"Border Springs Farm" Lamb Tasting featuring BBQ ribs with peaches, tomatoes and mint and sliced rack on toasted white corn grits:

Every element of this dish was delicious, but I especially adored the toasted white corn grits.

The dish was paired with 2005 Elvio Cogno Barolo, Cascina Nuova, Piedmont, Italy, DOCG.

Dessert
Warm Liquid Center Chocolate Cake with stewed cherries, creme fraiche sorbet:

Divine. It was served with 2010 Marcenco Pineto, Brachetto d'Acqui, Piedmont, Italy, DOCG, a delightfully soft sparkler with mild sweetness--a crowd pleasing end to a delicious meal.

Bottom Line: Further proof that ladies and gentlemen should never pass up a meal at The Ritz-Carlton, whatever and wherever it's served.

Cafe 640

2011-09-07T17:08:00.002-04:00

While researching a cocktail article for next year's Where Guestbook Atlanta, I visited Cafe 640.

My editor adores the grapefruit rosewater martini, so I wanted to try it:

The drink is refreshing, and if you enjoy ruby red grapefruit flavor, then odds are you'll love it:

Although it is quite tasty, this cocktail is pretty simple. Grapefruit juice completely dominates the flavor, there is no complexity or balance. (It would, in my opinion, be improved by at least swapping gin for the vodka.) The small amount of rosewater--if you can sense it at all--adds only a fleeting whiff of aroma. But many folks (including my editor) LOVE this cocktail and it has won some awards (I have no idea which ones). It's good but in my opinion not great.

The cheeseburger and fries at Cafe 640, however, make my list of great bar foods. The fries in particular are divine and addictive:

The French Dip was equally yummy whether dipped in horseradish cream or au jus:

The limoncello was excellent, with just enough sweet to take the edge off the tart lemon flavor:

This cranberry bread pudding was excellent, but I was surprised to see it on a summer menu since it seemed to scream fall flavors--it must be very popular with regulars:

Bottom Line: Excellent food and drinks. If you haven't yet been to Cafe 640, add it to your "must go" list. If you've already been, odds are it's among your favorite haunts.

Stella Rosa Wines

2011-09-07T16:30:00.002-04:00

Stella Rosa wines were introduced to the marketplace approximately eight years ago by Los Angeles' San Antonio Winery "in response to consumer requests for high-quality, slightly sweet and fruity everyday wine," says winery representative Dienna D'Olimpio. "These semi-sparkling wines are made from the finest grapes found in the rich vineyards of Northern Italy."

Imperiale Moscato Rose:

Boasting light effervescence and mild sweetness, this wine offers notes of white peach, raspberry and rose petals.

Stella Rosa Rosso:

Light bubbles dance across the tongue carrying flavors of fresh strawberry jam, grape juice and a hint of basil.

Bottom Line: Two enjoyable summer sips that pair equally well with platters of antipasti or a porch swing and a cool breeze. Thumbs up.

Designated as a historical landmark in 1965, San Antonio Winery is Los Angeles' only working winery. Founded in 1917 by Santo Cambianica, the winery is still family-owned and operated, with three generations of Santo's descendants carrying on the tradition.

For more information visit www.riboliwines.com.

Briza

2011-09-07T15:43:00.007-04:00

Briza is now open in Midtown Atlanta (in the space previously occupied by Pacci) at the Renaissance Atlanta Midtown Hotel (formerly Hotel Palomar). Though a sign by the door claims the restaurant is, like its predecessor, influenced by Italian cuisine, a quick read of the menu reveals it serves mostly Southern cuisine--featuring local favorites such as such as crab hushpuppies, fried green tomatoes, mac & cheese and shrimp & grits. When I pointed out this oddity to the general manager, she said that the original plan was to serve Italian fare but that once the owners hired Chef Janine Falvo and tasted some of her creations they decided to go in a new and different direction. That's all well and good, but they'll need to change those signs or risk confusing people and even losing potential guests with a hankering for spaghetti.

I was invited to visit the restaurant and was treated to a tasting menu selected by the Chef.

The amuse was a cucumber-compressed melon salad. I've seen pipettes put to use on Top Chef, but I think this is my first time encountering one here in Atlanta. The idea is to inject a bit of added flavoring with the bite of food. It's creative-ish (it's trendy, thus not as creative as when the first Chef did it), and set the stage for the scientific approach to cooking this Chef takes.

Wine selections for each course were perfect pairings. This 2009 Hendry rose from Napa Valley, California was a favorite. Dry with notes of apricot and strawberry, it was refreshing and food-friendly.

The salad featured a mozzarella egg, heirloom tomatoes, bacon. The server had explained that the mozzarella egg oozes yellow heirloom tomato puree when you cut into the egg. As you can see, that didn't happen, but there was a trace of yellow in the center. Had the server not said anything, I probably wouldn't have noticed it. When reading the menu description of the dish I'd mistakenly assumed "egg" merely referred to the shape of the cheese ball, but apparently this is no ordinary round of fresh cheese. The chef does something, but I'm not sure what since it didn't do what I was told it would do. In any case, this salad was tasty, though I'd personally prefer it be made without bacon since the meat flavor too dominates this dish.

Next up was halibut, corn, chanterelles, tarragon and corn nage. This was my favorite course. The fish was cooked to perfection and the corn and mushroom mixture was divine. It didn't need the foam:

Next was veal sweetbread "parmesan" with basil and garlic chips. There's nothing wrong with this dish, but it wasn't my favorite because I don't enjoy the soft texture of sweetbreads.

Lamb, grilled ratatouille, olive pistou and red pepper custard = another favorite course. I especially adored the ratatouille:

Pastry Chef Kelly Lovett delivered this intermezzo of Fruit Loop sorbet. It tasted like the cereal, which you'll either love or hate depending on your feelings about super sugary Fruit Loops.

Dessert was an old fashioned donut, bacon powder, chocolate and coffee ice cream--there's a lot going on here. The salt caramel schmear was by far my favorite flavor among the mix:

Lovett says that she conceived this dessert as a play on breakfast--and indeed who doesn't enjoy coffee and donuts? And what's dessert without a bit of chocolate?

Bottom Line: A hearty "Welcome to Atlanta" to these two skilled female chefs! Their skills with flavors and food science are evident in each dish, although with some elements they might consider putting aside their chemistry sets and taking a simpler approach.

Chef Ron Eyester's Ice Cream Flavor

2011-08-24T10:22:00.001-04:00

-Press Release (Aug. 22, 2011; Green Olive Media)

Chocolate Peanut Butter Pretzel to Hit the Shelves as First of the Ice Cream’s Chef’s Collection

Fans of Rosebud, The Family Dog and Chef Ron Eyester’s playful approach to fine cuisine will now be able to take a sweet treat home. Beginning Thursday, Sept. 1, Atlanta’s High Road Craft launches their line of gourmet ice cream in Whole Foods in 22 cities throughout the Southeast. Eyester’s Chocolate Peanut Butter Pretzel flavor is among the available pints, and the first of the Chef’s Collection series. Other Atlanta chefs with flavors launching include Shaun Doty of Yeah! Burger and Matt Swickerath of Valenza.

Priced at $5.99 for a pint, the retail selection is one aspect of a long relationship between High Road Craft and Eyester. Known for his musically-inspired dinners and events, High Road has developed flavors for Rosebud before, including Very Jerry Cherry (chocolate ganache, bourbon, brandied cherries), French Connection (dark chocolate-covered cream puffs) and Oatmeal Caramel Stout (Samuel Smith’s Oatmeal Stout). While other flavors in the Chef’s Collection will be seasonally-focused, the ingredients in Chocolate Peanut Butter Pretzel will most likely allow for year-round purchase.

Eyester looks forward to the retail venture. “I always enjoy brainstorming with High Road, similar to how I brainstorm with my team at Rosebud,” he says. “I know our guests will enjoy the flavors at home, and this is a new outlet for a unique and successful collaboration."

R. Rice

2011-08-22T16:12:00.003-04:00

It's unconventional (at least) to begin one restaurant review with mention of another, but this is an exception I feel compelled to make: Dean and I have lived in North Druid Hills for five years now and every time we drive down Clairmont toward Decatur the parking lot at the Golden Buddha restaurant is full. And it's not tiny. So last night after discovering that our favorite Thai restaurant is still temporarily closed for renovations, we decided to give Golden Buddha a try. Let me just say: No.

Come on, people. We can do better than that.

If you want far superior Asian fare, head to R. Rice. It's in a totally different direction, but certainly worth the drive. It may cost a tad bit more, but mainly because you'll want to order more than one plate of food! And some of their creative cocktails! And desserts!

I might never have discovered R. Rice on my own, but thankfully was invited to a media dinner as introduction. I will certainly return.

The menu at R. Rice features a broad range of dishes, some traditional and others a creative fusion mix of flavors and influences. Among the offerings:

Asian Creole Grouper

-Photo Courtesy R. Rice

Chicken Sesame Tacos

- Photo Courtesy R. Rice

Edamame Hummus

(A personal favorite!)

- Photo Courtesy R. Rice

Sushi

-Photo Courtesy R. Rice

Thai Basil Strawberry Lemonade

-Photo Courtesy R. Rice

Bottom Line: At R. Rice the food is fresh, flavors complex, space clean, people friendly. Its parking lot deserves to be full.

Figo Meatballs

2011-08-22T15:22:00.003-04:00

Figo has gone meatballs.

Though owner Sandro Romagnoli swore he'd never serve meatballs--because he's an honest-to-goodness Italian who says meatballs are too American--he's also proving that it's best to never say never.

Thanks to consumer demand, meatballs are now available to add to pastas and salads at all seven locations. (The chicken parm meatballs are my personal favorite!) The meatballs are 2 ounces, hand-mixed, rolled and baked.

Osteria del FIGO, located on Howell Mill, also has a new Meatball Bar. Here you can order one-ounce deep-fried meatballs to dip into a selection of creative sauces. These meatball creations include wild boar with chianti, chicken with artichokes and bacon with corn and collard greens (get three meatballs for $3.95 and seven for $6.95).

It's fun to try all five sauces but my favorite is the sweet pepper (the bright yellow one--no, that's not mustard):

It's pretty easy to fill up on meatballs. But save room for other treats like bruschetta:

And Torta Della Nonna, a traditional Tuscan dessert that my friend Jan says is "like eating a slice of the sun. With sugar on top."

Bottom Line: Changing one's mind can yield delicious results.

Cibo E Beve

2011-08-22T14:47:00.002-04:00

Now open in Sandy Springs is Cibo E Beve, an Italian restaurant from the 101 Concepts group. (These same folks also own and operate Food 101 and three Meehan's Public House restaurants.)

Executive Chef and Partner Linda Harrell brings more than 20 years of experience creating Italian cuisine at Atlanta restaurants Antica Posta and Mangia 101. She makes everything from scratch using local products whenever possible and importing specialty items from Italy to ensure authentic flavors.

At a recent media tasting I sampled two pizzas--the margherita ($12) topped with tomato, fresh buffalo mozzarella and basil; plus a white pizza with prusciotto. Both were delicious and cooked to perfection:

The orecchiette ($9) is mixed with turnip greens, local sausage and asiago--it was my favorite dish of the evening. The bucatini ($10) features bacon and pancetta with tomatoes and Parmigiano Reggiano:

Bottom Line: Enjoy authentic Italian fare without leaving Atlanta and risking jet lag.

Cibo E Beve is located at 4969 Roswell Rd., Suite 245 in Sandy Springs, Georgia. For more information or reservations call 404-250-8988 or visit http://www.ciboatlanta.com/.

No. 246

2011-08-19T18:12:00.003-04:00

Now open in Decatur, Georgia is No. 246. The Italian-style restaurant is located on Ponce de Leon, not in a building with a 246 address, so I can't explain what the number designates or if it has any significance.

The restaurant has only been open a couple of weeks, but is already drawing rave reviews and rabid fans. One important thing to note is that the restaurant does not take reservations, except at the Chef's Counter overlooking the kitchen. If you'd like to sit at the Chef's Counter, you'll need a date and/or a double date because reservations are only available for parties of 2 or 4 and only at 6:30 or 9 p.m., Tuesday through Sunday. Diners at the Chef's Counter pay $50 per person for an impromptu five-course menu prepared by Chef Drew Belline. (At the time of reservation, alert the restaurant to any allergies or dietary restrictions.)

Some friends and I recently decided to give the restaurant and Chef's Counter a try.

We were first presented with a cold cucumber, mint and shrimp soup. I'm not generally a fan of cold soups, but this was quite tasty so I would order it again. The small serving was sufficient since the flavors were strong so any more would have been too much.

Next was a charcuterie and cheese platter...all so delicious we quickly dug in before I remembered to snap a photo. But you know what meat and cheese look like. The serving tray was wooden. You get the idea.

One of my friends is currently following a vegan diet, and the fact that Chef Belline can accommodate vegans may soon mean he's overwhelmed with requests to cook vegan (since so few Atlanta restaurants have vegan items on their menus). She was served this risotto, the rice cooked to perfection:

The rest of us shared two pastas, one carbonara pasta and the other rabbit.

The rabbit was marinated in something that gave the meat a faint flavor reminiscent of salmon or tuna, but don't be scared off by that description. We voted it the best dish of the evening:

As a main course our vegan friend was presented with this lemon and arugula pizza. The crust was to-die-for so I want to go back to No. 246 to try a pizza with sauce and cheese sometime soon:

The remaining three of us split seared tuna and skirt steak. The risk of allowing the chef to surprise you with dishes is that you might get something that you actually would never order on your own--as happened to me with these two dishes. Both were expertly conceived and prepared, but I personally don't like tuna and I don't like rare meats. (I think cave men harnessed fire for a reason, and it wasn't just to keep warm in winter.)

This is the view from the Chef's Counter:

Plum sorbet was offered to cleanse our palates:

Dessert was an olive oil cake, candied fig and ice cream. I can't recommend it:

Bottom Line: Food is well-prepared but to ensure dishes meet personal taste preferences, order off the menu -- or be extremely specific when giving the Chef's Counter reservationist your dietary restrictions.

Food 101

2011-08-19T15:14:00.005-04:00

I recently had the opportunity to revisit one of my favorite restaurants, Food 101.

Fried green tomatoes are topped with pepper jam and goat cheese. There's a lot going on with this dish, perhaps too much (I'd personally prefer less jam, but my dining companions disagreed):

As I wrote about the Kobe Beef Brisket Burrito for the 2011 Where Guestbook Atlanta, "Georgia-native Chef Justin Keith trained and worked in the Southwest before returning home. His slow-braised Kobe beef burrito with jalapeño lime slaw and white cheddar is just one reason to be happy he’s back. Keith finds inspiration in seasonal ingredients and says that he is “constantly looking for ways to do different new things to keep the customers’ interest and also maintain my level of creativity plus also keep with trends in the culinary world.” His earthy, spicy-sweet burrito marries artistry and familiarity."

This was my first time to enjoy the dish since writing that piece and I'm happy to report that it didn't disappoint.

My niece, who was visiting from Minnesota (where you won't see this dish on a menu) ordered the shrimp and grits. It was tasty, but I prefer when the grits aren't drowning in sauce as this can destroy the texture of the grits.

My friend ordered the lobster roll. Just by the look of it I'm going to have to try this soon:

Crème brûlée:

Fudge and ice cream:

What's not to love about dessert?

Bottom Line: Consistent quality and deliciousness.

Tybee Island Wedding Chapel

2011-08-19T13:57:00.005-04:00

-Photo Courtesy Tybee Island Wedding Chapel

The Tybee Island Wedding Chapel is now open on the Georgia Coast to host destination weddings and other special events.

This structure was first seen in the movie "The Last Song," starring Miley Cyrus and Greg Kinnear. (I can't recommend the movie nor its bait-and-switch plotting; but this chapel is a very nice set souvenir that will help boost the local economy. It was moved to its current location (which is not on the beach) and renovated by co-owner Lannie Jarrell, who designed the new front double staircase with glass railings.)

I recently attended the grand opening event and had an opportunity to chat with leading wedding and entertaining expert David Tutera, host of WE TV's "My Fair Wedding" about the venue.

-Photo Courtesy David Tutera

Q: What most appeals to you about the Tybee Island Wedding Chapel as a wedding venue?

David Tutera: It's really unique and unexpected. It's gorgeous inside and out, a hidden gem you don't expect to see. It's charming with the grace of something old, yet it's not old because it has the modern facilities that you need for a modern wedding.

Q. How would you personalize this space for a couple?

David Tutera: I'd listen and learn about their wishes and hopes. I like the idea of creating a juxtaposition of this space and whatever makes it unique with additions that reflect the couple's personality versus only the personality of this space. Because then you walk away with a double memory.

If you'd like to host your wedding at this new venue, act fast: According to co-owner Stacye Jarrell, a total of 70 weddings have already been booked at the new Tybee Island Wedding Chapel.

-Courtesy Chris Hornaday

-Courtesy Storyboard Life

Road-Tested Gear

2011-08-18T16:24:00.008-04:00

Recently, I agreed to road-test some products from the oneCARE Company that can help keep clothes fresh while traveling.

The Kit:
* A 3-ounce version of Downy Wrinkle Releaser that meets FAA requirements for carry-on liquid and promises to help get wrinkles out in a jiffy so you don't have to hassle with the hotel iron.

* A Dryel Pen that promises to help whisk away spilled cocktails from dry clean-only clothes.

* A Lint Roller to erase evidence that your cat briefly napped in your suitcase.

* And a Tide Odor-Absorbing Travel Bag to separate dirty clothes from clean ones.

The Results....
Thumbs up on the laundry bag and lint roller. I'd rank these two products among travel necessities.

When I gave up my corporate job I also gave up wearing dry clean-only clothes, so I couldn't personally test the Dryel Pen. Instead, I gave it to my husband to keep in his desk at work. He's had occasion to test it frequently on various spilled lunch and snack items (but not cocktails) and reports that it works wonders.

The Downy Wrinkle Releaser works well, though not 100% equal to an iron but way easier and far less time-consuming. But if you're flying to your destination, you're limited to one 1-quart zip-lock baggie filled with liquids and gels that are 3-oz. or less in your carry-on. So, while this bottle meets the size restrictions, you'd have to prioritize for yourself whether to stuff it into your zip-lock in lieu of something else like hairspray, toothpaste, make-up, etc. Of course, if you're checking a suitcase then liquids and gels are less restricted so you may very well want to add this to your stash of travel supplies.

Sunday Brunch at The Ritz-Carlton Buckhead

2011-08-10T15:48:00.003-04:00

A local tradition, Sunday Brunch at The Ritz-Carlton Buckhead has jazzed up its already impressive menu with some new summer specialties prepared from locally-grown ingredients.

In total there are over 50 selections--I dare you to try to taste them all. During a recent visit I was not able to accomplish that feat.

The menu offers treats suitable for all palates and appetites. The offerings change a bit every Sunday, though you can always find...

• Smoked Fish and Caviar, including salmon, trout and mackerel, paddle fish, salmon and white fish caviar and more
• Local and Imported Cheeses, including Sweet Grass Dairy goat cheese, Asher Blue, Belle Chevre, aged Machego; Saint Andre, Epoisses and more
• Charcuterie: Spanish Jamón, salami, Copa Italian ham, dried Chorizo, cornichons with pickled onions and three mustards
• Antipasti: grilled zucchini, yellow squash, mushrooms, asparagus, red and yellow peppers, onion, Romesco sauce and saffron aioli; assorted olives, housemade hummus, baba ganoush, olive tapenade and toasted breads and pita
• Greens like Endive, Frisée, Arugula, Lolla Rossa, Red and Green Oak; sundried tomatoes, walnuts, croutons, goat cheese, cucumber, cheery tomatoes, almonds, carrots; buttermilk dressing, creamy sherry vinaigrette, balsamic vinaigrette, Caesar, olive oils, vinegars
• Fruit such as honeydew, pineapple, watermelon, cantaloupe, strawberries and a tropical fruit of the day
• Seafood on ice, including Jonah Crab claws, King Crab legs, Malpeque oysters and Gulf shrimp; smoked fish and Gravlax; three types of caviar with traditional garnishes; and an assortment of sushi.

And, of course, Desserts:

Many selections are presented on various buffet tables, others (such as omelets) are prepared to order:

New for August and September is The Bubble Bar. Select Rotari Brut or Louis Perdrier Blanc de Blanc, then customize your cocktail with favorite flavors or experiment with new tastes such as Marie Brizzard Crème de Cassis, house-made bitters, fresh fruit purees and assorted berries, fruit and citrus.

Brunch at The Ritz-Carlton Buckhead is offered every Sunday from 11 a.m. to 2:30 p.m. The cost is $59 per person, and includes valet parking. The Bubble Bar is an additional $15 per person. All prices are exclusive of taxes and gratuities. For reservations, please call the hotel at 404-240-7035 or visit www.opentable.com.

Bottom Line: Eat a delicious brunch here and, odds are, you won't need to eat the rest of the day.

Heirloom Okra

2011-08-06T17:46:00.006-04:00

Among the finds this morning at the Peachtree Road Farmers Market were some heirloom okra simply too pretty not to try:
But what to do with them? I'm an Atlanta-based Southerner, but have limited history cooking this particular veggie. So I consulted my cookbooks and selected a recipe for Fresh Okra Cakes in "Cooking with Les Dames D'Escoffier: At Home with the Women Who Shape the Way We Eat and Drink."

Fresh Okra Cakes
1/2 pound fresh okra, tips and stems removed, cut into 1/4-inch slices (about 2 cups)
1 cup minced onion
1 clove garlic, minced
1 jalapeno or serrano chile pepper, seeded and minced
1/2 cup cooked medium-grain rice, seasoned with 1 teaspoon salt or 1 teaspoon salt plus 1/4 teaspoon cumin and 1/4 cup chopped cilantro leaves
3 Tablespoons all-purpose flour
2 large eggs, lightly beaten
1/2 teaspoon Tabasco
6 Tablespoons vegetable oil

Combine ingredients in a large bowl. Heat a 12-inch nonstick skillet over medium-high heat. Add the oil and when it simmers and sizzles when a bit of batter hits it, drop spoonfuls of the okra-rice mixture into the pan. Do not crowd the pan. You can make the cakes any size from 1 Tablespoon to 1/2 cup, depending on how you plan to serve them. Saute for 2 minutes or until nicely browned. Turn and cook the other side for 2 minutes or until nicely browned. Remove to absorbent paper towels and keep warm in 200-degree oven until all cakes are cooked. Best served piping hot.

-Recipe by Gloria Smiley of Atlanta.

The cookbook (Sasquatch Books; October 2008; $35; 440 pages; ISBN 978-1-57061-530-6) features recipes by Julia Child, Alice Waters, Joanne Weir and other women who've helped shape the culinary world. It includes 125 recipes of appetizers, first courses, soups, main courses (including vegetarian options), sides, baking and desserts.

Les Dames d'Escoffier International (LDEI) is the premier organization of women culinary and hospitality professionals. Started in 1973, today the group includes 27 chapters in the U.S. and Canada with more than 1,300 members.

Murphy's

2011-07-21T16:20:00.032-04:00

Murphy's in the Virginia-Highlands neighborhood of Atlanta, Georgia, has a new executive chef: Ian Winslade. To introduce Winslade's new menu, the restaurant hosted a media luncheon yesterday.

The restaurant, which has been open 30 years, is consistently great and has often helped catapult its chefs' careers. Since I already count Ian Winslade among one of Atlanta's best chefs, it will be interesting to see what he does in the kitchen at Murphy's and what will come next.

Chilled Heirloom Tomato Soup with basil foam:

Scallop ceviche with mint, tomato and jalapeno:

Pickled peach salad with blue cheese and peppered pecans:

Assorted local summer vegetables with toasted barley pilaf and yuzu orange chili glaze:

Grilled cafe strip steak with sesame mustard sauce, sliced portobello and fingerling potato chips:

Roasted arctic char with lemon risotto, wild mushrooms and parmigiano reggiano:

Chocolate mousse pyramids and hazelnut croquantine (left) and orange blossom panna cotta with melange of melons:

Blueberry cheesecake with lavender, thyme and pineapple compote (front) and strawberry mille-feuille with amaretto caramel:

Bottom Line: One of Atlanta's consistently great restaurants--and the reason some Virginia-Highlands homeowners choose to live in Virginia-Highlands.

Tales of the Cocktail 2012

2011-07-20T17:26:00.003-04:00

It's that time again: Each July New Orleans, Louisiana is host to the festive Tales of the Cocktail.

New Orleans claims to be the birthplace of the cocktail so it’s a fitting place for this particular annual party. Celebrating its 9th year in 2011, Tales of the Cocktail provides a unique forum for chefs, authors, bartenders, mixologists, cocktail experts and enthusiasts from around the world to gather and discuss topics as varied as ice, juice, recipes, distillation methods, and much more.

With dozens of seminars, brand tastings, French Quarter bar tours, meals and cocktail parties, I've learned in the several years that I've been attending Tales of the Cocktail that it's impossible to experience every aspect of the event—-but it's sure fun to try.

I'll be posting discoveries from this year's event. If you'll be in New Orleans this weekend, I hope to see you there. But wherever you are, raise a glass and say "Cheers!", and you'll be with us in spirit.

To link to the official event website, click Tales of the Cocktail.