Food Should Taste Good Brunch at The General Muir + Giveaway

_MG_1853It’s no secret that the gang here at EDR loves a good brunch. The landscape of the Atlanta dining scene has morphed to where most of your favorite local haunts are offering the mid-morning mixture of breakfast and lunch in some form or another – on Saturday and Sunday. So we were stoked when gluten-free snack food aficionados, Food Should Taste Good®, reached out to us to partner on a one-of-a-kind brunch event at one of our favorite brunch spots, The General Muir with all of our closest foodie friends.




As guests arrived, they were treated to welcome cocktails of The General Muir’s signature Bloody Caesar, General Mary, Mimosa and Greyhound.


A true introduction to how FSTG can create a healthy and savory appetizer came in the form of canapés that used their chips and crackers as a platform for tasty offerings like…


Smoked trout with FSTG Sea Salt Crackers, Nova & Schmear with FSTG Peppercorn Blend Crackers, Hummus with FSTG Falafel Chips and this delectable Egg Salad using FSTG Multigrain Chips.


Once we took our seats, we were greeted by 2015 James Beard Award Semi-Finalist, Chef Todd Ginsberg, who explained how he fashioned the three-course brunch menu and how he used the Food Should Taste Good products to create wonderfully complex flavor profiles in the canapés and the first course.


Chicken tortilla Soup “Pozole Verde Style” with radish, avocado, lettuce, queso fresco and FSTG Cantina Chips. The marinated chicken was delightfully savory with the chip adding great texture to the soup – it was like eating a tasty liquid taco.


Second course was Poached Eggs and Grits with Gruyère, mushrooms, madeira sauce and rye toast. Hello!


Lastly, we ended with a Warm Apple Galette with aged farmhouse cheddar and greens. A perfect balance of savory and sweet in one bite. All apple pie should have a hunk of cheddar on it.

In conjunction with the brunch, FSTG asked us to lay out some of our picks for Best of Brunch in Atlanta. And while these picks are just a tip of the iceberg, they’re some of our favorite places to take in brunch staples like chicken and waffles, Bloody Mary’s and spots to feed the need after a hangover.




All in all, the brunch was a huge success and highlighting the many, multifaceted uses for Food Should Taste Good chips and crackers in everyday dishes. Made with healthy and wholesome ingredients, it’s a no-brainer why they elevate the flavors of dishes. For tips, recipes and information on how you can use Food Should Taste Good chips at your next party, go to

Can’t wait to get your hands on some Food Should Taste Good products? One lucky person will win a prize pack full of FSTG goodies*.

All you have to do is the following (you must do all three steps in order to enter):

Winners will be chosen by 5pm EST Friday, April 3. Good luck!

*Giveaway includes: (4) recipes, (2) bags Multigrain Tortilla Chips, (2) bags Sweet Potato Tortilla Chips, (2) bags of Blue Corn Tortilla Chips, Food Should Taste Good chip clips. There is no cost to enter.


**This blog post is a result of a paid partnership with Food Should Taste Good. Products were provided to us for sampling, but all opinions remain our own.

Written by

Chris is the Editor-in-Chief at eat. drink. repeat. If we could describe him in one word, it would be "awesome"...he's told us as much. An avid lover of sweets and all things beer, he's a social concierge to the masses and the go-to guy for the latest on upcoming Atlanta food and drink events.
Visit Chris on Twitter

  • TDub

    Excellent post and awesome brunch! Glad I was invited to be a part of this event!

  • Denise

    Thanks so much for including us in this marvelous brunch event!

  • AnnaZed

    I wish I could have been at your party, alas, I am in another state!

    I follow @FSTG_Chips and @eatdrnkrepeat on Twitter (as AnnaZed ), and I follow @foodshouldtastegood and @eatdrinkrepeat on Instagram (as @margotcore).

    I have my eye on those Blue Corn Chips. I would make a Tomatillo/Jalapeno/Tomatillo and Spring Onion Salsa and top those chips with it and then add a bit of Grilled Shrimp for an hors d’oeuvre.


    margueritecore [at] gmail [dot] com

  • 1froglegs

    I follow you both on Instagram and Twitter as 1froglegs. They have a few good recipes for dips on their site, but my favorite way to eat chips is to put cheese on them and bake them in the oven.

  • Cheryl

    Following @FSTG_Chips and @eatdrnkrepeat on Twitter {@cherylfahling}.

    Following foodshouldtastegood and eatdrinkrepeat on Instagram {cherylfahling}.

    I would make Grilled Bean Chip Nachos with Food Should Taste Good chips.

    cheryl dot free at icloud dot com

  • Albus Percival

    I would make a hummus with chili powder cinnamon and nutmeg and use the sweet potato chips

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