Saturday…

With a full day of classes, tents and dinners, it was hard to narrow it down to just a few things. Here are highlights from some of our favorites.

Southern Chemistry

A revealing peek behind the curtain at an experimental test kitchen revealing the secrets of great Southern cooking. Featuring The Lee Bros. (SC) with Sean Brock (SC), Greg Best (GA), Ashley Christensen (NC), Ford Fry (GA) and Andrea Reusing (NC).

Listening to Chef Ford Fry wax poetic about wooly pigs… and seafood. Perfection.

Chef Ford Fry taught us how he uses wooly pig fat to make “Oreo” cookies, while The Lee Brothers spoke about using juices as a base for dishes, for example Rhubarb.

Ginger juice, milk and ponzu sauce - Custard

Andrea Reusing created a custard without the egg. She substituted the egg for ginger juice, as the ginger is what actually sets the custard, and topped it with ponzu sauce. An influence of Japanese cooking, this style is happening more often in progressive kitchens. The result was brilliant – an intense flavor, not for the weak palette, and the perfect blend of sweet and savory.

Chef Sean Brock "Vinegar is oxidized booze…essentially."

“Shouldn’t you use vinegar in all cooking? For example if you’re cooking carrots, shouldn’t you flavor it with carrot vinegar? Well, the better question is how would you even make that? Make carrot wine of course! So we took carrot juice, added yeast and then hid it from the health department.” – Chef Sean Brock

Greg Best took the stage next and started mixing a gluten free margarita with corn milk (juiced raw corn), mezcal and pepper infused honey. Our gluten and dairy-free friend Lindsay was inspired by this creation. “We can keep things simple and make it taste really good.” – Greg Best on why he took off his Yankee hat and hung it in the south.

The Drink Goes On

Steven Grubb (GA) and Cynthia Wong (GA) of Empire State South paired dessert wines with cheeses and fruits, and proved why dessert sometimes is our favorite part of the meal…

(From L to R) Riesling, Meulenhof, Erdener Treppchen Spatlese, Mosel, Germany 2010; Madeira, Rare Wine Co., 'Savannah Verdelho', Portugal, NV; Bas-Armagnac, Dartigalongue, Hors d'age, France

(From L to R) Asher Blue, Sweet Grass Dairy, raw cow's milk, Thomasville, GA; Clothbound Cheddar, Cabot Creamery, cow's milk, Vermont; Garrotxa, raw goat's milk, Catalunya, Spain

Stephen and Cynthia did a great job at pairing the bold and sweet flavors. The Garrotxa is a young goat cheese, so the boldness and sweetness of the Riesling brought out the flavor in the cheese – taking it from a young cheese on its own, to a more mature flavor all together. It’s not a seamless pairing, but it came close. There was almost a salty/minerality along with sweet notes to the Madeira that actually calmed the sharpness of the cheddar (which had a nuttiness to it) in a pleasant way. Finally, you almost needed the bite of the salty blue cheese to cut through the intense spice and oak of the brandy (Bas-Armagnac), definitely the most intense of the 3 pairings. One important thing that was noted was when creating cheese plates, both Greg and Cynthia agreed its always best to stick with compotes, fruits, etc. to compliment the cheeses and stay away from bread, crackers and crudités which only takes away from the flavors.

And off to the tents we went…

Scallops from Canoe

Blue crab beignet from La Petite Grocery

OK, we got all the hype.. It was definitely one of the highlights for #AFWF2012

Pig ears from Farm Burger

…and then we entered “The Whole Pig” section of the tents. Poor little piggy. But it was oh so good.

The Spotted Trotter

Three little piggies went to #AFWF2012 and became this masterpiece of food…

Assorted Charcuterie and condiments from Blackberry Farm

Fried Chicken from Cardamom Hill

Asha Gomez and her team are just brilliant. One of the best bites from the inaugural year at #AFWF which confirmed that Cardamom Hill was going to be a hit, was back and better then ever.

French Broad Chocolates

If French Broad Chocolates opened an outpost in Atlanta, we’d be there every day. For now, you can find their chocolate perfections in Asheville, NC – including a Gluten Free and Vegan strawberry balsamic truffle!

Southern Cocktail Hour

They turned the entire Loews conference floor into a moveable Southern cocktail party open house, which also featured a mixologist showdown. The hour featured Greg Best (GA), Feizel Valli (AL), Gina Chersevani (DC), Bobby Heugel (TX), Neal Bodenheimer and Nick Detrich (LA) and Jared Schubert (KY), Tony Conway (GA) and Stephen Satterfield (CA/GA).

Greg Best and team won it all for ATL!

Whiskey @ Whiskey Park

A collection of Southern Chefs & Mixologists came together to create unique savory small plates and winning whiskey pairings featuring masterful mixology. Familiar faces included Empire State South, Holeman + Finch, Southern Art, Rosebud, The Family Dog and more.

Tarantella Two-Step by Kellie Thorn, Empire State South

A fantastic way to end the day..

*Full disclosure: We received media passes to attend the Atlanta Food & Wine Festival

Opa! A little Meze to start the weekend off right…

Dinner Sunday night came around. There were no tents. There were no classes. There were no throw downs. Suffice it to say, it was a sad Sunday night. The Atlanta Food & Wine festival left us as quickly as it came – but the experience, the tastes, the sights and sounds – those will be enough to carry us through to next year.  With that, this 4 part series recap will take you down memory lane, with the last series featuring a special video tribute to the festival – 3 incredible days in 3 minutes. Here’s to Dominque Love and Elizabeth Feichter for bringing this festival into our lives and showing the world yet again that the Southeast has some of the best culinary offerings in the country. Salud!

Friday Night Meze dinner at Kyma 

Meze is a traditional and well known Greek dining experience. Not a meal and not an appetizer, Meze are small dishes, hot or cold, spicy or savory, and often salty, that are created to complement and enhance the taste of Greek wines or ouzo and provide a backdrop for a social gathering. Chef Pano I. Karatassos (GA), Frank Kaltsounis (NC) with Sommelier Liz Dowty (LA) took us on a journey to the Mediterranean coast…

Oven Baked Oysters, Ossetra Caviar, Oyster Avgolemono

Seared Hawaiian White Tuna, Quinoa Salad, Shaved Foie Grad Terrine

Grilled Octopus, English Pea "Salata", Pickled Red Onions

Straight up caviar...

I wanted more caviar, so they brought some over… It was that kind of night.

Oven Roasted Shad Roe, Salsify, Fava, Lemon Brown Butter, Lobster Emulsion

Have to call this dish out because it was fabulous. Not for everyone’s palette, but it tastes very similar to Sea Urchin which I love ordering for sushi. A very nice surprise to have!

Coriander Crusted Halibut, Organic Pearl Barley, Fiddle Head Ferns, Tomato Mussel E mulsion

Fiddle Head Ferns! #EnoughSaid

Elysian Fields Farm Lamb Ribeye and Shank, Fennel Five Ways

Greek Yogurt Sorbet, with Blueberries and Sesame "Pasteli"

This dessert was so refreshing and unique. The greek yogurt works as a sorbet and the blueberry compote was the perfect balance.

*sigh* Kelsey Agnew and I already have plans to go back for another dinner!

*Full disclosure: We received media passes to attend the Atlanta Food & Wine Festival

Not a fan of tequila? Try these alternatives.

With Cinco de Mayo right around the corner, you can guarantee that party hosts will be blocking up the aisles at Tower in search of copious amounts of Patron, Jose Cuervo, and Avion tequila to celebrate the festivities. Did you know that more tequila is consumed on Cinco de Mayo than any other day throughout the year? That’s A LOT of agave. But what if you’re aren’t a fan of tequila?
 
Van Gogh Vodka and Ron Abuelo Rum answer that question by providing two tequila alternatives to shake things up this Cinco de Mayo. Surprise your party guest with these vodka and rum margarita-inspired cocktails.

Van Gogh ‘rita

• 2 oz. Van Gogh BLUE Vodka
• 1/2 oz. triple sec
• 1 oz. Sour mix
• 2 oz. Soda
• Lime wedge

Directions: Pour the Van Gogh BLUE Vodka and triple sec in a glass over ice.  Top with the sour mix and soda and garnish with a lime wedge.

 

Ron Abuelorita

• 2 oz. Ron Abuelo Añejo
• 1 oz. triple sec
• 1/2 oz. freshly squeezed lime juice

Directions: In a shaker filled with ice add all ingredients and shake vigorously.  Strain into an ice filled rocks glass.  Garnish with lime wedge.

Van Gogh Vodka | Twitter | Facebook

Ron Abuelo Rum | Twitter | Facebook

Cool your spring fever with these seasonal cocktails.

Baileys? In the spring? Oh yeah. We’re all over it. And you’ll want to be too once you get hold of these two refreshing spring cocktails. Muddler not included.

Baileys Cool Raspberry

• 2 oz. Baileys Original Irish Cream
• 8-9 Raspberries
• Crushed ice

Directions: Place 4-5 raspberries at the bottom of a rocks glass and lightly muddle them. Fill glass with crushed ice. Pour Baileys Original Irish Cream over ice and garnish with three speared raspberries.

Ketel One Spring Fever

• 1 1/2 oz. Ketel One Citroen Flavored Vodka
• 3/4 oz. Fresh Lime Juice
• 1/2 oz. Simple Syrup
• 3 lime Wedges
• 2 Orange Slices
• Lemon Lime Soda

Directions: Muddle 2 lime wedges and 2 orange slices in the bottom of a rocks glass. Fill with ice and add Ketel One Citroen, fresh lime juice and simple syrup. Top with lemon lime Soda. Stir gently and garnish with a lime wedge.

Baileys | Facebook

Ketel One | Facebook

Meat Week Series Continues April 22-28 with ‘Beef Week’

“What is it with this city? I need to write a letter to the Chamber of Commerce.” – Gil Pender in Midnight in Paris

I first learned of “The Meat Week Boucherie Dinner” series when it launched back in February with ‘Wild Game Week’. It turns out, this was a returning series of four-course dinners featuring whole-animal cookery.  Intrigued, I waited for the launch of ‘Veal Week’ in late March to see what it was all about. Plus, any excuse for me to enjoy BLT’s famed popovers is always a good idea.

As I exited my car and handed over the keys to the valet, I hurried across the pavement as I was already a few minutes late. By the host stand, my dining companion had waited patiently, and flashed me that familiar smile, which put me at ease. As we continued into the dining room, I instantly felt transported. The wonderful thing about BLT Steak is that it truly has that French appeal that any francophile would appreciate. Soft, yellow-haze lighting, prime people-watching, and a feeling of exclusivity.

The general manager sat us in the center corner table, giving us views of the rest of the dining room, and sneak peaks at the members of government who were dining in the private room. What deals were being brokered and secrets being spilled over a few bottles of Beaujolais Nouveau, we’ll never know. But we certainly had fun dreaming up a story or two.

We had to put our daydreaming (evening dreaming?) aside as our food and wine pairings began to appear, and the evening really took off. Chef Cyrille Holota took inspiration from the word boucherie, the French term for butcher, when developing this dinner series for Atlantans to indulge in. Chef Holota highlights different serving techniques and approaches to incorporate parts of a whole animal into a unique dining experience. The end result was a smart mix of dishes that demonstrated Chef Holota’s true talent and imagination. From an incredibly fresh veal tartar and sautéed veal sweetbread to a succulent veal chop, our meal was finished off with a lemon tart with creme fraiche sorbet – all which transported me back to another (euphoric) place in time.

Tired from the day, yet full of optimism, Chef Cyrille joined us at the table to wax poetic about the meal among other things. With one arm on the table and the other thrust against his cheek, Holota went on to tell us stories of his time in France. How he came to be in Atlanta (by way of Joël), on being a chef, his parents charming château, and other little anecdotes. To be honest, I could have listened to him for hours. He has this peculiar presence, one that is calming and commanding – both at the tables and in the kitchen. I can’t promise that he’ll come out for every table to charm them in the way he does so effortlessly, but I can promise a memorable meal with all the necessary french glamour you’ll need right here in our own southern metropolis.

The Boucherie Dinner series concludes with Beef Week this month, which takes place Sunday, April 22 through Saturday, April 28, 2012 at 7:30 p.m. in the Private Dining Room at BLT Steak Atlanta. Each dinner is $65 per person, with wine pairings by sommelier Dorine Buche available for an additional $30.

BLT Steak Atlanta | 45 Ivan Allen Jr. Boulevard, Atlanta, GA 30308 | 404·577·7601 | Facebook | Twitter

Don’t call it a comeback…

It’s hard to believe that we’re less than a month away from the 2nd Annual Atlanta Food & Wine Festival. The inaugural Atlanta Food & Wine Festival was the ultimate food festival litmus test. After attending several Aspen Food & Wine Festivals and asking themselves why Atlanta didn’t have its own, festival founders Dominique Love and Elizabeth Feichter were faced with the daunting task of creating a culinary event that would showcase and celebrate the food and beverage traditions of the South. And not only just celebrate Southern food culture, but solidify the Southern Region’s position as a culinary behemoth worthy of a place at the table with those other national festivals.
 ”Could Atlanta pull it off?” was the question on every food lover’s mind. And the simple answer was YES. The inaugural Atlanta Food & Wine Festival was a culinary tour de force combining unique learning and tasting experiences with specialty events hosted by the South’s best culinary talent. Tastings of fine bourbons and wines, fried chicken on a honey butter biscuits, the sweetest confections, and an lamb roasting on spits was the stuff of foodie legend. This coupled with thought-provoking learning experiences and unique tasting dinners throughout the city distinguished the Atlanta Food & Wine Festival from anything Atlanta had ever seen.
The praises came from far and wide with all questions silenced as to whether it could be done. The question that remains is, “How can they top last year and make it better?” The answer? Give food lovers more of the things that made the first Atlanta Food & Wine Festival great. We caught up with festival co-founder Dominque Love for a preview of the 2nd Annual Atlanta Food & Wine Festival, and the answer to the previous question did not disappoint. Extended tasting tent hours? Check! More culinary talent? Ding! New learning experiences and more guest accommodations? Nail, meet head.
 The only thing left to do? Go right now to http://atlfoodandwinefestival.com/tickets/ to plan your festival experience. Why not make it an extended weekend? Schedule time off from work, gather your friends, and prepare to enjoy four days of THE best culinary festival Atlanta has every seen. Check out our favorite shots from last year and all the good times compressed in the 3-minute video above.
Atlanta Food & Wine Festival | May 10th – 13th | Various Locations | Twitter | Facebook

New gourmet-inspired menu options…from a dive bar?

We’re always a little skeptical when our favorite local watering holes diverge from their usual menu offerings. With regular patrons keeping the lights on and the seats filled, it can be a pretty ballsy move to change items they’ve come to know and love. But Corner Tavern owners Mike and Melanie Rabb don’t seem to have this hang up. Variety is the spice of life, and they’ve taken this mantra full steam ahead when they let the West Midtown Chef Cameron Lukkar run wild with the restaurant’s new menu.
Corner Tavern West Midtown opened in May 2010 joining the Atlanta family of East Point, Edgewood, and Little 5 Points. Maintaining the distinct style and personality of the other mainstay locations, West Midtown is decked in a dark stained wood interior with pool tables, darts, and a spacious 30-seat patio. Showcasing a different daily special and 31 drafts including St. Bernardus and Piraat, the collection of Scotch and Tequila also adds to the fun.
Each of the four Corner Tavern locations have different chefs that inspire and create 20% of the menu. Chef Lukkar stepped way outside the box with the restaurant’s new gourmet-inspired burger menu with intricate combinations straddling the line between savory and sweet. You’ll be glad to know that the burgers are made using local Holeman and Finch buns made with organic flour. Oh! And did we mention that each burger has been expertly paired with the proper wine, beer, cocktail, or Scotch to accompany it? Yes. Sommelier attention…for your burger. That’s pretty baller.
Sporting nine distinctively different gourmet burgers with influences from France, Japan, and Italy; each half pound grass-fed burger can be easily substituted for chicken or turkey burger if you’re paying attention to calories. We certainly aren’t, and these are our standout picks to try on the new menu:
 
The Somerset – cheddar, bacon, apple, onion, sage, cinnamon, and apple cider compote.
The Sophia – havarti, bacon, and pears poached in red wine with sugar, clove, and vanilla.
The Southern Gentleman – pimento cheese, gravy, and deep fried in PBR batter.
 
Shifting burger direction, the menu also includes new appetizers, entrees, and desserts like: salt and lime popcorn, seared yellow fin tuna, Gulf coast gumbo, BBQ’d tofu, and Car Bomb Pie. Yes. Your favorite local dive just got all fancy on ya. And after tasting the menu ourselves, we’re not mad at it. So check out the below happenings on the Westside and put a little gourmet in your burger.

WEEKLY HAPPENINGS
Monday: $5 Margarita Mondays. Texas Hold’em Poker @ 8:00
Tuesday: 2 FOR Tuesdays- check for a fun $2 special. APA 8-ball league. Sports and Pop Culture Trivia @ 8pm
Wednesday: Wine down Wednesday $4 a glass all day. APA 9-ball league
Thursday: Pint Night- $4 Newcastle- keep the glass! Team Trivia @ 8:00
Friday: PB-N- J: PBR & Jameson for $5/ KRAK -N- JACK $4
Saturday and Sunday: Brunch 11-3pm, Bottomless Mimosas $11 and $5 Bloody Marys
Saturday: Dance Ya’ Ass off ! D.J. Spinning the best dance hits- past and present. $3 beers and $8 bomb shots
Sundays: Game Day! wing specials , Pitcher specials and $5 Southern Ice Teas
Corner Tavern West Midtown | Twitter | Facebook

Garnish Photography, Courtesy of Green Olive Media

Clucker rhymes with….

Leave it to one of my favorite New Yorkers in Atlanta, Ron “The Angry Chef” Eyester, to stir up a battle over the best fried chicken in Atlanta. But there is a good purpose, and that is uniting Atlantans in the singular mission of celebrating this Southern staple with the first local festival dedicated to fried chicken – the Mother Clucker Fried Chicken Festival. On Saturday, March 31 from 2 – 6 p.m. Atlanta’s best chefs will fire up the fryers and present their best breaded work in a tented lot next to Rosebud in Morningside. Participating chefs will be encouraged to work with any part of the chicken and challenged to produce their own unique interpretation of fried chicken.

All of life’s necessities, along with fried chicken, will be at the Mother Clucker Fried Chicken Festival: live music, bourbon and beer. Music from Julie Gribble and other artists will entertain attendees from 3 – 6 p.m. Participating sponsors include Springer Mountain Chicken, with adult libations provided by SweetWater Brewing Company and Jim Beam, featuring Jim Beam Red Stag Spiced, Red Stag Honey Tea, Devils Cut and Jim Beam White Label.

Competing chefs will include Atlanta faves:

• Asha Gomez, Cardamom Hill
• Darrell Rice, Tavern 99
• Jordan Wakefield, Meehan’s Public House
• Justin Keith, Food 101
• Matt Coggin, DBA Barbecue
• Matt Swickerath, Valenza
• Stephen Herman, Haven
• Suzanne Vizethann, The Hungry Peach
• Terry Koval, Farm Burger
• The Fox Brothers, Fox Bros BBQ
• Todd Richards, Ritz Carlton Buckhead

What’s even more fun, is that I will actually be one of the judges! I know what you’re thinking. What does a New Yorker know about Fried Chicken??! The reason I know you’re thinking this is because a friend of mine asked this very question. Trust me when I say I know a thing or two about fried chicken, so the competition will be tough. But one thing is for sure, we’re going to have a Mother Clucking good time this Saturday, so please come out, enjoy some good ‘ol fried chicken & libations, and remember to say hello!

Tickets to the Mother Clucker cost $35, which includes fried chicken tastings from participating chefs and two Jim Beam drinks or SweetWater beers. Tickets are limited and can be purchased here. Additional SweetWater beers and Jim Beam drinks will be available for purchase. Follow along on Twitter via #MotherClucker ι @theangrychef ι @eatdrnkrepeat

He shoots! He scores!

Apart from the blanket of yellow pollen currently covering our fair city, what’s not to love about March in Atlanta?  Plenty of sunshine, warmer temperatures, and best of all…constant basketball games. Grab your buddies and your brackets and belly up to these bars for prime basketball action and delicious libation-swilling.

Ormsby’s

Ormsby’s isn’t necessarily a sports bar, but you can certainly watch a game or two here. And once the basketball game is over, start up a game of bocce ball, chess, darts, pool, or shuffleboard. You won’t find the jersey-wearing, high-fiving crowd here, but you will find a great time and even better bar food.
Ormsby’s | 404.968.2033 | 1170 Howell Mill Rd NW, Atlanta, GA 30318

 

Stats

Stats is very large and very cool. Kind of like Zach Galifianakis. Except with more televisions. And you know what else? Beer taps ON your table. You heard me.

Stats | 404.885.1472 | 300 Marietta St, Atlanta, GA 30313

 

Diesel

With plenty of high gravity beers, a lot of seating, and a cozy patio overlooking busy N. Highland Avenue, Diesel is a prime spot for grabbing a bucket of beers and settling in for some basketball watching. Insider tip: order a pickleback with a shot of whiskey. What’s a pickleback, you say? It’s a chaser of pure pickle juice, best if taken immediately following a shot of whiskey. Trust me — it’s strangely delicious.

Diesel | 404.815.1820 | 870 Highland Ave, Atlanta, GA 30306

 

Taco Mac Metropolis

There are plenty of Taco Mac locations around town, and it’s hard to beat the character of the original location in Virginia-Highland; however, the best spot for watching sports might just be the Metropolis location in Midtown. With a bevy of televisions and ample seating, you’re sure to be in view of oh, at least five or six TV’s. Hope that’s enough for ya.

Taco Mac | 678.904.7211 | 933 Peachtree Street NE, Atlanta, GA 30309

 

Hudson Grille Midtown

Step right across the street from Taco Mac for another great sports bar. With good bar fare, plenty of beer, and televisions all around, you can’t go wrong with the newest Hudson Grille location in Midtown, which is also home to the alumni clubs for the University of Alabama, UNC, and Clemson.

Hudson Grille Midtown | 404.249.9468 | 942 Peachtree St NE, Atlanta, GA 30309

 

Cheyenne Grille

Somewhat hidden in the Peachtree Battle shopping center, this Buckhead sports bar is not to be missed. Despite its Buckhead location, it’s not very…well, Buckhead-y. And I mean that in a good way. Arrive early and secure a coveted seat outside on the huge patio, so you can enjoy those spring time temps and watch your favorite team.

Cheyenne Grille | 404.842.1010 | 2391 Peachtree Rd NE, Atlanta, GA 30305

 

Dantanna’s

Want to watch the game, but don’t want typical bar food? Hit up Dantanna’s in Buckhead where you can have the best of both worlds: great food, full bar, and plenty of televisions. You even have your choice of seating — the restaurant side, the bar area, and the patio all have great views of the game. Each patio table even boasts its own personal TV.

Dantanna’s | 404.760.8873 | 3400 Around Lenox Dr, Atlanta, GA 30326

Set sail on the high seas…of Lake Lanier.

Ahoy there matey! What could be better than a relaxing day at the lake with your closest friends? The gang at Goin’ Coastal in VaHi seek to answer that question with said day at the lake accompanied by a low country boil with shrimp the size of cats, andouille sausage, and potatoes. Well maybe not the size of cats, but the shrimp are pretty huge. Oh, and if that didn’t get your attention, did we also mention that this is all going down on a boat with unlimited beer and wine? Yes. You can pick your jaw up off the floor now.
 

Goin’ Coastal Sunset Cruise is a night on the high seas (of Lake Lanier) embarking on its maiden voyage April 14th. You and 80 other revelers will board luxury buses from Downtown ATL, completely stocked with beer and wine, and travel north to the marinas at Lake Lanier. Upon arrival, you’ll board a pimped out boat fully stocked with all that’s necessary to survive the four hour outing. Which is mostly said food and alcohol.
 

Make reservations for the inaugural voyage on April 14th at (404) 532-7300. Be a name dropper and mention “Urban Daddy” to reserve for $75 rather than the usual $250. Set sail.
Goin’ Coastal Sunset Cruise | April 14th | Lake Lanier | Facebook | (404) 532-7300