Restaurants, caterers, & bakers do culinary battle…

The Foundry at Puritan Mill hosted the inaugural Atlanta Chef’s Expo, a culinary event showcasing local restaurants, caterers, bakeries, and private chefs. The sold out affair gave participants the opportunity to taste speciality dishes from each vendor with a portion of ticket sales benefitting Susan G. Komen for the Cure. In its first year, the Expo was organized meticulously without a lot of the congestion and long lines for food that we’ve become accustomed to at other tasting events. Food lovers also had the opportunity to vote for the best of the best on “Restaurant Row”, “Catering Alley”, “The Chef’s Table”, and “The Sugar Shack”. Vendors with the most votes in each category were named “Fan Favorite” adding an element of friendly competition to the expo.

Some of our favorite bites from the event included: Seared Mahi on a potato cake from Legal Sea Food, Shrimp on a grits cake from Marlow’s Tavern, Salted Caramel gelato from Honeysuckle Gelato, and Red Velvet Cake balls from Catered Cakes.

Check out our photo recap below and be sure to put next year’s Atlanta Chef Expo on your culinary calendar!
Atlanta Chef’s Expo | Twitter | Facebook

Get a jump on peach season…in liquid form.

I don’t know about you, but I really wish this weather would figure out what it wants to do. Is it winter? Is it spring? This level of inconsistency is really throwing a kink into my already pressed drinking regimen. And although I’m one of those people who enjoy drinking seasonally, an occasional break from winter beers and stiff whiskey is sometimes a welcome change. So what do I reach for in my liquor cabinet when I feel like throwing winter the deuces (That’s a peace sign; as in, goodbye, see you later, I’m outta here. In case you didn’t know.)? I’m getting a jump on summer by mixing up some refreshing peach-flavored cocktails. And Van Gogh Cool Peach Vodka is my goto.

Known more for its 20+ distinct flavors of vodka than that guy who cut his ear off, Van Gogh Vodka was introduced in January 2000 and is handcrafted at the Royal Dirkzwager Distillery in Schiedam, Holland. In 2011 after receiving considerable requests to add peach to its repertoire of flavors, Van Gogh Vodka introduced Cool Peach. A splendid combination of ripe peach flavor with a subtle hint of mint. Nosing it, you get the overwhelming aroma of peaches, almond notes, and the clean finish of cool and refreshing mint leaves. Whether mixed in a cocktail or straight on the rocks, Cool Peach is like enjoying summer in a glass.

To get you started on the road to summer, check out these two cocktail recipes to celebrate the Peach State to the fullest.

Tropical Peach Martini 2 oz. Van Gogh Cool Peach 2 oz. Van Gogh Coconut 2 oz. Ginger Ale

Masterpeach Martini 2 oz. Van Gogh Cool Peach 2 oz. Orange Juice ½ oz. Grenadine

Van Gogh Cool Peach | Twitter | Facebook

It’s like Sundance and Cannes…only more kosher.

Entering its 12th year, the Atlanta Jewish Film Festival is set to take to the screens February 8 – 29, 2012. The event is Atlanta’s largest film festival attracting over 26,000 moviegoers and film buffs. This year’s romp is slated to offer 70 films (52 features and 18 shorts); a record number for the 2nd largest Jewish film festival in the nation. These films explore the human condition through cinema in entertaining, informative, and inspiring ways that truly echo the American Jewish Committee’s mission of “building bridges of understanding”.

Completing the festival experience are a series of special event screenings and the opportunity to dialogue with directors, actors, scholars and other guest speakers. The festival kicks off February 8th at The Fabulous Fox Theater with a VIP Opening Reception and screening of WWII dramedy My Best Enemy in the Egyptian Ballroom. On February 9th, the festival hosts Young Professionals Night at STRIP Atlantic Station followed by a screening of the Israeli campy horror film Rabies. On February 10th, food trucks will be on hand at Atlantic Station to complement the story of immigrant street cart vendors at the screening of The Apple Pushers. And on February 12th, a special screening of the coming of age romance Dirty Dancing will be shown at Lefont Sandy Springs to commemorate the film’s 25th anniversary.

With 70 films ranging from drama, comedy, suspense, and action, there’s something for everyone to enjoy at the Atlanta Jewish Film Festival. Some of our top picks that we can’t wait to see include:

My Best Enemy

Suspense. Betrayal. Romance. Reversed identities. These are the ingredients that make up MY BEST ENEMY, a handsomely mounted WWII thriller. In this twist-filled, action-packed caper, the brash son of a wealthy Jewish Viennese art dealer turns the tables on Nazi antagonists. As Hitler’s army invades Austria, Victor Kaufmann (Moritz Bleibtreu) is betrayed by lifelong friend Rudi Smekal (Georg Friedrich), now a Third Reich stooge. In an audacious plot, the Jewish prisoner and aspiring Nazi swap identities while vying both to recover a priceless Michelangelo drawing intended as a gift from the Führer to Mussolini, and for the beautiful, vibrant Lena (Ursula Strauss).

Rabies

RABIES is the ultimate popcorn flick—a sexy survivalist thriller, a campy, clever whodunit, a devilishly fun heart stopper, and the first horror movie from Israel. Subverting expectations at every turn, the action opens in a remote forest as a guilt-ridden brother and sister flee home only to become ensnared in the trap of a psychopathic serial killer. Rescue efforts soon involve a group of unsuspecting tennis players, a grizzled park ranger and his dog, and a pair of rogue cops. An impressive cast of Israel’s top talent is gradually drawn into a whirlwind of dark secrets, mix-ups and bloody mayhem. Describing RABIES as a twisted parable on fear and rage in Israeli society, first-time directors Aharon Keshales and Navot Papushado shot this slick homage to American B-movies in just 19 days on a shoestring budget.

The Apple Pushers

THE APPLE PUSHERS is the uplifting story of immigrant street cart vendors and an urban initiative to bring nutritional food to those who need it most. Attempting to address a lack of access to fresh and affordable produce, New York City launched an experiment in which “Green Carts” bearing fruits and vegetables would be deployed to “food deserts,” low-income neighborhoods where obesity rates are skyrocketing. In the face of entrenched political opposition, immigrant small business owners (including a Russian Jew who fled anti-Semitism) align with health advocates to take on this tough task with dignity and sacrifice, overcoming extraordinary challenges to carve out an economic niche. Narrated by Oscar nominee Edward Norton, THE APPLE PUSHERS chronicles public-private efforts to mitigate a national health crisis through the intersection of entrepreneurship and the American Dream.

 
We can’t wait to experience the 12th Annual Atlanta Jewish Film Festival. We had the opportunity to meet with the festival organizers for a preview of the upcoming festival and have to say that they’ve put together an experience worthy of all the glitz and glam of those other film festivals. So score your tickets for one of the many films being shown at the Atlanta Jewish Film Festival. They’re sure to sell out fast!
Atlanta Jewish Film Festival | February 8 – 29, 2012 | Various Locations | Twitter | Facebook

It’s no secret that I have lofty goals for being healthier in 2012, and with one month under our belts, I already felt behind. Oh, New Year’s resolutions, how you torment me. So when one of my favorite stores, Whole Foods Ponce de Leon asked if I wanted to take their Pantry Challenge, I was intrigued. With $50 worth of pantry staples, I set off on a healthy eating adventure, and here’s what happened…

To start the New Year off right, Whole Foods wanted to show that eating healthy can be affordable. By making your choices count, they figured out that all you need to do is pick up their list of pantry staples — that rings up at about 50 bucks — and you’ll be set for healthier meals and a healthier budget. Running the gamut from beans, grains and oats to broth, diced tomatoes and pasta sauce, you’ll be prepared to drive past that drive thru in favor of healthy meals at home. Just add fresh ingredients and spices to have everything you need.

Armed with my pantry staples, I also saw that Whole Living Magazine was charging into 2012 with their fourth-annual Action Plan. An invigorating mind-body detox that will leave you feeling your absolute best as you take on the year ahead. Needless to say, I was inspired.

With a love of food, I have many opportunities to enjoy decadent meals and savory treats, but as much as I wished it were all calorie free and inexpensive… it’s not. Eating healthy food that also tastes delicious seems impossible to many. If it’s good for you to eat, it can’t be good for you to enjoy, right? Guess again. Taking the Whole Foods challenge showed me that I could actually have it all. When you’re eating healthy, you’re feeling healthy. Making these changes helps you do so much – lose weight, feel better, feel energized, clearer skin, stronger bones, live longer, save money…the list goes on and on. So check out some of the food discoveries I’ve made on this journey that are now in the permanent recipe bank. They’re easy to make, affordable and hopefully will inspire you to take the challenge:

Spaghetti with Sardines, Kale and Mushrooms

I didn’t actually have the cauliflower on hand that the original recipe calls for, so I substituted it for mushrooms and grated a little cheese on top. But the end result was flavorful and almost sinful.

Kale Pesto and Quinoa

This recipe was not only easy to make but had me wiping the blender bowl clean. Just cook the Quinoa as per the directions on the bag. While it’s cooking, add the following to a blender: Kale that’s been boiled in water for about 5 minutes, 2 garlic cloves, a handful of chopped walnuts, a little bit of grated parmesan, salt & pepper, and a few tablespoons of olive oil to bind it. You can also add a little lemon zest for extra kick. Top your Quinoa with the kale pesto and a little more grated parmesan. With the leftover pesto, I made an omelette for breakfast with sautéed mushrooms. Can you say yummy?

Quinoa with Poached Egg, Spinach, and Cucumber

This dish was filled with so many different flavors, and was extremely filling. I couldn’t even finish it!

Hummus and Avocado toast with Roasted Tomatoes

I first saw this posted on Pinterest and thought it looked incredible, so I had to try it. Instead of hummus as the base, I actually created an Italian version with cannelloni beans. Just add the beans, olive oil, lemon zest, garlic clove, fresh parsley (chopped), and salt & pepper in a blender, and voila! The dip was also great paired with Garden of Eatin’ Red Hot Blues and a Gluten & Dairy Free approved snack by Celiac Eats.

Clearly I could keep going, but I think you’ve got a good idea of how much you can do with just the necessary staples and fresh ingredients to match, all on an affordable budget. Now, the fun part – Whole Foods Ponce de Leon and Eat. Drink. Repeat. wants to give one lucky winner a $50 Whole Foods Market® gift card to try their own healthy challenge! Just leave a comment below with what healthy foods are a “must have” in your pantry, and we’ll randomly pick a winner. Make sure to leave your comments by 11:59pm on Friday, February 10th and your contact email in order to be entered to win. A big thank you to Whole Foods Ponce de Leon for sponsoring this challenge. Happy, healthy eating in 2012!

From the whole gang at Eat. Drink. Repeat., we wanted to thank every single one of our readers for supporting our little blog. We couldn’t have made it to this point without you, and you’re the reason we do it. We’d also like to give a shout out to all the PR peeps who give us the lowdown on everything happening around town, your help is invaluable. We hope you’ve enjoyed our very first year, and we can’t wait to share what’s in store. Here’s to lots more Eating, Drinking and Repeating in 2012. Cheers!

Image courtesy of Ben Rose Photography

Atlanta’s adult carnival descends upon Atlantic Station.

Imagine the carnival from your childhood. Bright lights, whimsical music, and midway games galore. Creepy carnies downing shots of booze between shifts to take the pain away. I digress. Now imagine that same carnival today under the backdrop of more than 100 quality beers for your sampling pleasure. Sounds too good to be true right? Well this adult carnival does in fact exist. Returning for its third year on February 11, 2012, the Winter Beer Carnival stretches its legs at a new larger location at Atlantic Station for even more great beer, carnival games, food, and good times.

General admission tickets are $40 advance / $50 day of carnival and include all the beer you can safely consume, a commemorative Winter Beer Carnival sampling glass, and plus unlimited carnival games and activities. Feeling a bit more cheeky? Up the ante to VIP admission tickets for $60 and includes all of the above with early admission at 2pm, access to the VIP area featuring an exclusive selection of premium beers, VIP seating, and restroom areas.

So are you ready to walk through this winter wonderland of beer a good times? Check out the full beer list below and pick up your tickets at TicketAlternative.com.

3rd Annual Winter Beer Carnival Beer List
Abita Amber
Abita Mardi Gras Bock
Abita strawberry
Abita Turbo Dog
Allagash White
Anchor Steam Brekle’s Brown
Anchor Steam Liberty
Bass Ale
Belhaven Wee Heavy (VIP)
Bell’s Best Brown Ale
Bell’s Hop Slam
Bell’s Porter
Bell’s Two Hearted
Blue Moon Belgian White
Blue Moon Winter Abbey Ale
Boddington’s Pub Ale
Bridgeport Hop Czar
Bridgeport IPA
Brooklyn Brown Ale
Brooklyn Lager
Brooklyn Local 1 (VIP)
Chimay Grande Reserve (VIP)
Chimay Premier (VIP)
Cigar City Jai Alai IPA
Cigar City Maduro Brown Ale
Dales Pale Ale
Dogfish Head 60 Minute IPA
Dogfish Head Namaste (VIP)
Dundees Variety Pack (Honey Brown)
Duvel (VIP)
Estrella Damm Daura Gluten Free
Founders Centennial IPA
Founders Red’s Rye PA
Full Sail Pale Ale
Full Sail Sessions Black
Fuller’s ESB
Fuller’s London Pride
Gordon Biersch Variety (Marzen, Blonde, Festbier)
Gordon Biersch Winterbock
Great Divide Espresso Oak Aged Yeti (VIP)
Great Divide Hibernation Ale
Great Divide Scotch Ale
Guinness Foreign Extra Stout (VIP)
Hacker-Pschorr Dunkle Weisse
Hoegaarden
Holy Mackerel Golden Ale
Holy Mackerel Panic Attack
Innis & Gunn (VIP)
Innis & Gunn Rum Cask (VIP)
Jailhouse Breakout Stout
Jailhouse Mugshot IPA
Jailhouse Slammer Wheat
Kaiser Brewery Xingu Black
Kopparberg Pear Cider
Kopparberg Strawberry-Lime Cider
La Trappe Quadrupel (VIP)
Lagunitas Farmhouse Hop Stoopid
Lagunitas Little Sumpin’ Sumpin’ Ale
Lagunitas Maximus
Leffe
Leffe Brune
Legbiter Ale
Liefman’s Goudenband (VIP)
Longhammer IPA
Magic Hat #9
Magic Hat Circus Boy
Magic Hat Howl
Moreland Brewery Ruddles County
Napa Smith Bonfire
Napa Smith Crush
Napa Smith Organic IPA
New Belgium 1554
New Belgium Fat Tire
New Belgium La Folie (VIP)
New Belgium Mothership Wit
New Belgium Ranger IPA
New Belgium Snow Day
New Planet 3R Raspberry Ale
New Planet Off Grid Pale Ale
New Planet Tread Lightly Ale
Ommegang Abbey Ale (VIP)
Ommegang Rare VOS (VIP)
Pabst Blue Ribbon
Peak Organic IPA
Peak Organic Winter Session Ale
Penn Dark Lager (VIP)
Penn Pilsner (VIP)
Penn St. Nickolaus Bock Bier (VIP)
Red Brick Hoplanta
Red Brick Laughing Skull
Red Brick Porter
Red Brick Vanilla Gorrilla
Red Brick Wee Heavy- Brick Mason Series
Red Hook Mudslinger
Redbridge
Rogue American Amber
Rogue Hazelnut Brown Nectar
Rogue Mocha Porter
Samual Smith Winter Welcome
Shiner 102
Shiner Frost
Shock Top Belgian Wheat
Sierra Nevada Kellerweis
Sierra Nevada Pale Ale
Sierra Nevada Ruthless Rye IPA
Sierra Nevada Torpedo Extra IPA (VIP)
Southampton Double White
Southampton Imperial Porter
Southampton IPA
Southampton Saison (VIP)
Spaten Optimator
Spaten Premium Lager
St. Patrick’s Ale
Stella Artois
Stiegl (VIP)
Stone Brewing Arrogant Bastard Ale (VIP)
Stone Russian Imperial Stout (VIP)
Stone Smoked Porter (VIP)
Stoudts Double IPA
Sweetwater 420
Sweetwater Dank Tank (VIP)
Sweetwater Exodus Porter
Sweetwater IPA
Terrapin Easy Rider IPA
Terrapin Hop Karma IBA
Terrapin Hopsecutioner
Terrapin Rye Pale Ale
Unibroue La Fin Du Mounde (VIP)
Unibroue Maudite (VIP)
Unibroue Trois Pistoles (VIP)
Weihenstephan Hefe Weissbier
Weihenstephan Korbinian
Weihenstephan Vitus
Well’s Banana Bread (VIP)
Well’s Bombadier Ale (VIP)
Widmer Drifter Pale Ale
Widmer Pitch Black IPA
Wild Heaven Invocation Golden Ale (VIP)
Wild Heaven Ode to Mercy Brown
Woodchuck 802 Dark and Dry
Woodchuck Amber
Woodchuck Pear Cider
Woodchuck Winter Seasonal Cider
Youngs Double Chocolate Stout (VIP)
Winter Beer Carnival | February 11, 2012 | 17th Street, Atlanta, GA 30363 | Twitter | Facebook

An underground supper club steps into the spotlight…

You may remember Chef Asha Gomez from the wildly popular Spice Route Supper Club series, an underground supper club that introduced patrons to the fresh and vibrant cuisine of her native Kerala. The exclusive monthly dinners sold out quickly featuring several courses of enriched regional cuisine. These dishes, although steeped in tradition, were served with modern flare and told the story of Chef Gomez’s unique multi-faceted heritage. In a little over a year, Chef Gomez has taken the concept into her first brick and mortar location, Cardamom Hill.

Cardamom Hill isn’t just a new Indian restaurant. Unlike its predecessors, the cuisine diverges from the mainstream by paying homage to ingredients and flavors specific to the Kerala region. Goat chops seasoned with mint, cilantro, and chile, Masala-rubbed Kingfish roasted in banana leaf, and Smoky Spicy Fish Curry simmered in tamarind are just a few of the staple dishes highlighting the traditional cuisine. Staying regional and true to her southern roots are dishes like Braised Short Ribs in coconut sauce and Kerala-style Fried Chicken (one of our best bites at the 2011 Atlanta Food and Wine Festival).

“I think Americans are ready to take their experience with Indian food to the next level by exploring regional Indian cuisine.”

 

The intimate space conveniently located in the Berkeley Heights retail center is warm and inviting. Dark wooden tables and chairs float in the yellow and crimson space with delicate ornate walls that resemble the homes of area nobility in Kerala. The space seats 48 with room at the bar for an additional 12 and features a private dining area for larger parties. The in-house temperature controlled wine cellar will also feature 120 distinct New World and Old World wines, as well as some from Chef Gomez’s secret stash. With a bevy culturally-inspired cocktails, your evening at Cardamom Hill is capped off with signature desserts and their homemade Chai tea experience.

“India is known globally for its extraordinary food culture, but within the genre of Indian cuisine, Kerala’s centuries-old blend of influences is exceptionally sublime.”

 

We see great things coming from the new concept and can’t wait for lovers of Indian cuisine to discover Kerala for the first time. Cardamom Hill opens today for lunch and dinner and is now accepting dinner reservations.

Cardamom Hill | 1700 Northside Dr, Suite A-5, Atlanta, GA 30318 | 404.549.7012 | Twitter | Facebook

Sweetwater Brewing stretches its legs…

In June 2011, the gang over at Sweetwater Brewing Company broke ground on an expansion to increase their capacity from 100K barrels to 400K barrels. Quite the undertaking, but with their ever-increasing popularity, the need for more space to increase production became a necessity. Fast forward to November 2011. Just a short five months after cranes and bulldozers leveled the adjacent parking lot and corrugated metal building, a new Sweetwater Brewing Company stands in its place. A “campus” if you will to educate locals and tourists alike on what it takes to make awesome craft beer.

Last week we got a special “behind the construction” tour to view the new digs and talk about all things Sweetwater. With beer in hand and the smell of freshly cut drywall, paint, and malt permeating the air, Sweetwater Big Kahuna Freddy Bensch gave us a guided tour through the newly converted space. Nearing the final stages of completion, Sweetwater Brewing has expanded to include: new fermentation tanks, bottling assembly line, lobby, gift shop, tasting room, offices, and corporate event and meeting spaces. Yes. You can have your next corporate event in the new space with beer included. Talk about team building.

We’re excited to see one of our favorite local breweries moving forward and spreading their wings to give us more of the great beer we’ve come to know and love, while at the same time keeping a local mindset and giving back to the community at large.

Check out this sweet video of the expansion process so far from Lords of Sapelo.

Sweetwater Brewing Company | 195 Ottley Dr NE, Atlanta, GA 30324 | 404.691.2537

Check the neck…

In preparation of pear season, the Pear Bureau Northwest/USA Pears embarked on an eight-city tour to increase awareness around the oblong fruit. The tour, dubbed “The Time is Ripe“, occupied local supermarkets during the day to educate consumers on how to enjoy pears at the peak of ripeness. In the evening, dinners were hosted in one of each city’s premier restaurants to showcase the influence of the pear in a four-course menu. The Atlanta leg of the tour stopped at Ecco where Chef Craig Richards prepared an exquisite pear-centric menu.

Pears often go overlooked in favor of more prominent fruits like apples, bananas, and strawberries. But pears are rockstars in their own right and are an excellent source of fiber and vitamin C. Surprisingly, 84% of consumers have no idea of how to tell when a pear is ripe. Over dinner the experts from USA Pears educated us on the best method to determine pear ripeness. Since pears ripen from the inside out, checking the neck is the optimal way to tell whether it’s ripe or not. When the neck is soft to the touch, the pear is ripe and ready to go.

We marveled at way in which Chef Craig Richards incorporated pears into each course. Highlighting the sweetness of the pears, Chef Richards was also able to make them savory. And with December being designated “National Pear Month”, the time is ripe to rediscover pears in cocktails, entrees, and desserts.

First Course

Pear & Fall Lettuce Salad

Second Course

Pear & Buffalo Mozzarella Ravioli

Third Course

Braised Veal Breast

Fourth Course

Pear Crostata with Marscarpone Gelato
USA Pears | National Pear Month – December

Atlanta Food Truck scene…it’s time for your close up.

The Atlanta food truck scene has been piping hot for a minute now…this we know. Every week these food trucks descend upon bustling Atlanta neighborhoods to treat the public to their own brand of specialty fare. Menu items that are not only quick and hearty, but are also served out the back of a truck. Classy, right? So we couldn’t have been more happy to find out that the Food Network show Eat St. was putting down stakes in Atlanta for a 5-day stop to feature some of our city’s favorite food trucks.

November 11-15, Eat St. will be on location featuring a different food truck daily. The cameras will be rolling as these street vendors tell stories about how they got started, how menu items are developed, and most importantly, what you as patrons love about their food. And Food Network wants you there. Come out and support your favorite food trucks and you could be featured on the popular Food Network show.

A full listing of the participating food trucks and filming times are below. We hope to see you there!

FRIDAY, NOVEMBER 11th

Ibiza Bites – @Ibizabites

Where? 733 Lambert Drive NE, Atlanta, GA 30324

When? 12pm – 2pm

Ibiza Bites

SoLa cuisine: a little bit South American, a little bit Latin American, a little deep South

This truck gets its name from the Spanish island of Ibiza, where parties are always in full swing and the mantra is “Live and let live.”They pride themselves on combining unexpected flavors and creating fresh, updated versions of classic favorites. They called their food “SoLa” cuisine a blend of, Latin American and good !ole’ deep South flavors brought together with imagination.They’ve got a daily changing menu that includes anything from Venezuelan taquenos to chicken & waffles, carne mechada (Latinspiced brisket over coconut mango rice), lobster mac and cheese, crab cake fritters. The owners are young and enthusiastic, the food is colourful, bright and bold and this truck wants to give customers a delicious sidewalk party experience.

Meet the Vendors – Raf & Jamie Morales (married)

Raf and Jamie Morales

Raf is a third generation chef who developed a passion for cooking at a young age watching his mother and grandmother cook traditional South American dishes. When he was old enough, he started working for his motherʼs restaurants and catering company. Raf is the head chef and is the main force behind the food. He says heʼs been cooking and serving for so long it feels like everything fell together naturally. His wife, Jamie, is American and instantly fell in love with South American food and culture when she fell in love with Raf. She has a natural eye for design and loves working with Raf to create a party atmosphere on the truck. They love working together and have fun on the truck, Raf just laughs when Jamie gets a little stressed and bossy. Itʼs a family affair on Ibiza Bites- often, Rafʼs mom and grandma come down to hang out on the truck and pitch in. This couple loves to travel, eat, and experiment with different kinds of cuisine. Raf and Jamie are also very sporty and extreme water sport enthusiasts (surfing, wake boarding, kite surfing, water skiing).

Menu Highlights

Savory Venezuelan Carne Mechada

House Special – Savory Venezuelan Carne Mechada (Slow Roasted Latin Spiced Brisket) Paired with Stone Ground Cheddar Grits and Crisped Plantain Ribbons

Brisket is slow cooked in beef stock and a blend of fresh vegetables, then hand pulled and cooked with a blend of spices. Stone ground grits are boiled with cheddar cheese, butter, cream, salt and pepper. The plantain ribbons are simply peeled and sliced, then deep fried and salted for flavour.

“Darn Churrasco” Grilled Skirt Steak with Chimichurri sauce, accompanied by Roasted Corn, Diced Zucchini, Shitake mushrooms, Mango Coconut Rice and a Maduro: Peeled skirt steak is marinated for 24 hours and cooked to order on the truck. Coconut rice is cooked in chicken stock then dried tropical fruits are added after cooking. This is served with Fresh Grilled Husked Corn, diced zucchini, and shittake mushrooms. The Plaintain maduro is sliced and deep fried. Chimichurri sauce is housemade from an old family recipe using fresh cilantro, peppers, and spices.

Devilicious Pecan Fried Chicken and Waffles: Boneless chicken thighs marinated in buttermilk and various spices, then battered with flour and hand-crushed pecans, the fried. Served on top of fresh waffles cooked to order and topped with grilled peaches, Pure vermont maple syrup and housemade honey mustard dip.

Lobster Mac & Cheese: Macaroni noodles boiled to al dente and blended with a bechamel sauce from heavy cream, sharp cheddar, white cheddar, lobster meat, chopped leeks and fresh corn, topped with brioche bread crumbs and baked.

Fried Green Tomatoes: Fresh sliced green tomatoes with goat cheese pressed on one side, then battered and fried to finish. Served with chipotle aioli made from mayo, chipotle, and a blend of other spices.

SATURDAY, NOVEMBER 12TH

Tex’s Tacos – @Texstacos

Where? Howell Mill Food Park, 1927 Emery Street, Atlanta, GA 30318

When? 12-2pm

Texas Tacos

“Nueva Texicana” served with contagious enthusiasm

Nueva Texicanaʼ is a fresh & exciting take on traditional Tex-Mex cuisine. The menu features a tantalizing blend of well-known TexMex favorites, authentic Mexican classics, and original ʻNueva Texicanaʼ creations featuring a lot of fresh citrus. Texʼs tacos is run by two young friends who are passionate about Tex-Mex food, and set on bringing the best of their favorite Tex-Mex fare from deep in the heart of the Lone Star State to Georgia. They bring southern hospitality and grace and guarantee three things at Texʼs Tacos: delicious food, fun times, & awesome service.

Meet the Vendor – Mac and Harrison

Mac and Harrison

The young duo behind Texʼs Tacos are Mac and Harrison, who describe themselves on their website as “two compadres passionate about this food, and set on bringing the best of our favorite Tex-Mex fare from deep in the heart of the Lone Star State to you.” These friends were both born and raised in Austin and grew up together. These two are outspoken, young, energetic, young businessmen with a high level of enthusiasm that is contagious! They love Tex Mex food and making people happy!They have some other big characters including their amazing grill chef, Tim aka “Korean Fabio.” Mac charms the customers at the front window while Harrison and other truck staff loudly cook and plate the food. Mac says the other guys always tease him for being bossy, too organized and anal retentive, and he admits that heʼs always bugging them and trying to keep them in line.

Menu Highlights

Pastor de Puerc0 Quesedilla

House Special – Pastor De Puerco Quesadilla

Pork Pastor, cheese, grilled onions, and pineappleTender pork shoulder marinated in a special blend of 4 different chilies, fresh pineapple, and orange juice for 48 hours then grilled on the flat top to cook, with chopped red onion, then placed in a fresh tortilla with fresh chunks of pineapple and shredded cheddar cheese then grilled on the flat top until the cheese melts. Served with a side of sour cream and the truckʼs chopped salsa.

Chicken Fresca Taco: Tender chopped chicken breast brined in a lime juice/ tequila mix, grilled on the flat top and topped with grilled onions, pico de gallo, shredded cheese, and cialntro, served fresh on a warm flour tortilla

Carne Asada Taco: Citrus-splashed skirt steak (marinated in lime juice, olive oil, paprika, fresh ground chilies, onion, vinegar, mojo, and pineapple juice) grilled on the flat top, and served in a warm fresh flour tortilla topped with grilled onions, fresh guacamole, shredded cheese and cilantro.

Texicana Fries: Texʼs Tacos lime fries piled high (very, very high) with tender, citrus-splashed skirt steak, queso fresco, shredded cheese, grilled onion, pico de gallo, guacamole & served w/ our homemade salsa roja (roasted red salsa)

Sweet Quesadilla: Peanut Butter, Sliced Bananas, and chocolate shaving spread on a tortilla and grilled.

Lime Fries: Crispy fries dusted lightly with sweet and salty homemade lime seasoning. Deep fried until crispy, then coated with the truckʼs custom lime seasoning (lime zest, kosher salt, sugar in the raw). They turn slightly green!

SUNDAY, NOVEMBER 13TH

Mobile Marlay - @Themobilemarlay

Where? Virginia Highlands

When? 12 – 2pm

Authentic Irish Pub cuisine in Atlanta - Mobile Marlay

Authentic Irish Pub on Wheels

In Ireland the “Fish & Chips Van” is a staple of many a town center, sporting event and usually found near the lively pubs at closing time. The Mobile Marlay brings fish and chips and other Irish culinary staples to the streets of Atlanta. They serve up fish sandwiches, fish tacos, risotto balls, cod cakes, and even Irish stew. Itʼs all made with love and attention to details. Everything is fresh and made with family recipes. This truck is meant to feel like an Irish pub on wheels. Theyʼll be no “top of the morning” and “wee leprechauns dancing about” but you will find outspoken characters telling stories and cracking jokes as they serve up hearty Irish comfort food (many cooked with Irish stout) that are cooked up traditionally and with a modern twist.

Meet the Vendor – Colin Comer

Colin Comer

Colin and his brother, Darren, and his sister Jennifer have owned an operated a pub and eatery, “The Marlay House” for nearly three years. Colin has always had an eye for trends and new concepts and is famous for his “crazy ideas.” He watched the food truck trend explode all over North America and saw an opportunity to expand their brand and bring their food to a whole new dining crowd. He saw this as an opportunity to take the popular old school fish and chips wagon from back in Ireland and make it trendier and a little bit edgier. Itʼs been a great success and customers love the Irish charm and tasty fare.

Menu Highlights

Fish & Chips, a classic.

House Special – Fish & Chips

North Atlantic cod, fried crisp in Guinness beer batter, served with tartar sauce. The Mobile Marlay uses dark stout in their beer batter which actually gives it a deeper and richer flavour with a darker colour. Colin mixes the stout with flour, salt, pepper and garlic powder, batters the cod, then deep fries until brown and crispy. Potatoes are fresh cut at the pub and blanched at the pub kitchen and then deep fried to order at the truck.

Killybegs Classic: A Cod Filet dipped in stout batter and deep fried, topped with cheddar cheese, lettuce & tomato on a hoagie roll served with tartar sauce.

Risotto Balls: Arborio rice cooked and cooled then mixed with crumbled fontina cheese, rolled in bread crumbs, deep fried and served with a spoonful marinara sauce.

Pan Seared Cod Cakes: Roasted cod chopped and mixed with fresh dill and chopped potatoes, formed into patties and fried and on a hoagie roll with arugula.

Fish Tacos: A Cod Filet dipped in stout batter, served in a tortilla with coleslaw and a sauce blended with avocado, lime, and sour cream.

MONDAY, NOVEMBER 14th

Wow! Food Truck – @wowfoodtruck

Where? Tower Place in Buckhead 3365 Piedmont Rd NE Atlanta, GA

When? 12 – 2pm

WOW! Food Truck

South American snacks and more, on speed! (Wow! stands for Wonderlicious on Wheels!)

Wonderlicious on Wheels brings their twist on South American street food to Atlanta. This truck is designed to get your attention: with bright graphics and BIG BOLD flavors. The truck concept started when the truck owner fell in love with Arepas (Slow roasted meats sandwiched between corn dough buns) being served from a stand in New York. But the concept has evolved to include crispy shrimp cakes, tomato pies, veggie burgers, sandwiches, the “Dog Bowl” and “Kwanza Bowl,” and sweet cinnamon donuts, and signature sauces and sides.

Meet the Vendor – Wendy Cross

Wendy Cross - Owner, WOW! Truck

Wendy grew up in Atlanta with a gourmet chef father and has been eating interesting and adventurous foods from a very young age. The family rule was always to have a “no thank you portion” so that you had to try every food you were offered, even if you thought it looked strange and smelled funny. As a teen, Wendy started waiting tables and eventually got into the kitchen as a line cook. Years later, she partnered up with a few other restauranteurs to open and operate a gourmet “dive” joint just outside of Atlanta called Duckʼs Cosmic Kitchen. This year she expanded by opening a food truck. She loves food truck life, cooking and serving good food (although she is terrified to actually drive the truck and refuses to do it). Sheʼs loud, outspoken and a good storyteller (her brother is TV comedian David Cross, so she says that sheʼs always had to be to get a word in edgewise.)

Menu Highlights

Pork Arepas!

House Special – Smoked Pork Arepas

Arepas are savory Venezuelan Griddled Corn Cakes stuffed with slow roasted, smoked, pork shoulder, and topped with creamy cilantro jalapeno “Kicky” sauce. Essentially, this dish is tender, slow roasted meat affectionately wrapped in a blanket of baked corn goodness! One customer writes, “The juices drip down your fingers as you devour every bite, the sweet softness of the corn dough is a perfect match and the Kicky Sauce adds just enough spice.”

Arepas ( Beef and cheddar, chicken sofrito, smoked pork, vegetarian): Meats are seasoned and slow cooked for around 20 hours, shredded, and then mixed with sofrito (latin based tomato sauce made from pureed onions, peppers, cilantro, cilantro, garlic, tomatoes, cumin,salt,and tomato paste cooked down in olive oil and butter). Arepa dough made and formed by hand and pre griddled in commissary to set and then browned on the truck. Arepas are topped with “kicky sauce”made from mayo, cilantro, cilantro, garlic, fresh lime juice, jalapeno, and vinegar.

Fancy Pants Cake: Shredded potatoes formed into a cake and pan fried, then topped with thinly sliced cured salmon, and topped with a spoonful of black sturgeon caviar and homemade creme fraiche (make from sour cream, whipped with lemon and salt).

Sauteed shrimp cakes: Shrimp, homemade mayo, spices, and panko bread crumbs blended together in a food processor and shaped and then sauteed in oil until crispy. Served with local organic stone ground cheddar grits.The best dang veggie burger: Lentils, leeks, walnuts, mushrooms, homemade mayo,and spices are ground together and shaped into patties then sauteed in a pan on the stove top with oil. Served with cheese on Kalamata Olive Bread.

Dog Bowl/ Kwanza Bowl: Roasted potatoes topped with your choice of arepa meat, cheddar cheese and a horseradish cream. The Kwanza bowl adds shredded cheddar cheese and instead of the horseradish we add kicky sauce and crispy fried bacon. Be ready for when the staff starts to bark and howl when you order this dish.

Duckʼs Cinnamon Sugar Donuts: Tender cake donut dough, hand-formed, baked, dipped in melted butter and rolled in cinnamon and sugar. This was featured on popular Atlanta blogʼs list of 100 things to taste before you die!

TUESDAY, NOVEMBER 15th

Buen Provecho – @Buenprovechotrk

Where? King Plow: 887 West Marietta St. Atlanta GA 30318

When? 12:30 – 2pm

Buen Provecho Truck

Proving that Latin food is more than just tacos and burritos!

Bon Provencho is rolling through the streets of Atlanta bringing hungry diners authentic Puerto Rican dishes with a smile and stories about Puerto Rico. Every dish is fresh, colourful, loaded with texture, and cooked with a lot of love. The menu is in Spanish and English and features a selection of appetizers, sandwiches, beans and meat, fresh juices and desserts. Customers flock to the truck when they see the bright colours of the truck and smell the amazing exotic foods. Buen Provecho means “Enjoy your meal”, similar to the French saying “Bon Appetit”.

Meet the Vendor – Elmer Passapera

Elmer Passapera

Elmer is the enthusiastic, charasmatic owner/operator/ head chef at Buen Provecho. He grew up in Puerto Rico surrounded by amazing food and talented cooks. His first job was working on his aunt and uncleʼs food truck in PR. His catering company in Atlanta was quite successful and allowed him to finally “fufill his destiny” and return to the family business of food truck service. He has no formal culinary training and has spent most of his life working in computer science and accounting, but the whole time his true passion has always been food. He’s a positive guy who loves teaching customers to order in Spanish, telling stories about growing up in Puerto Rico, and putting a lot of love into the food and customer service.

Menu Highlights

Tripleta! Or Triple Threat Sandwich

House Special – Tripleta Emparedados “The Triple Threat sandwich”

This Puerto Rico staple food has found its way in the hearts of customers in Georgia. This sandwich features thinly sliced steak and pork marinated in a little vinegar and sofrito (diced onions, tomatoes, garlic and seasoning simmered in olive oil) and slices of ham. These meats are cooked on the flat grill then placed in authentic ʻpan sobao’ (Puerto Rican bread) , served with mayo, lettuce, tomato, cheese, Buen Provecho sauce (mayo, ketchup, garlic, lime juice) and fried potato chip matchsticks. Then the sandwich is pressed on the grill for a light crisp to melt the cheese and bringing out the sweetness in the bread.

Empanadas (Meat patties): The ground beef is marinated in sofrito seasoning (diced onions, tomatoes, garlic and seasoning simmered in olive oil), tomato sauce, annatto spice, stuffed olives and other herbs and spices; then cooked in canola oil and simmered. Cut discs of dough is filled with the cooked, seasoned ground beef and deep fried until golden brown.

White rice and pink beans: Dry beans are soaked then cooked in a large pot with sofrtio seasoning, tomato sauce, chopped chorizo sausage, potato, cilantro and annatto, herbs and spices and a little olive oil. Beans are served with white rice, riped sweet plantains (sliced then deep fried) and serving of thin caramelized onion steak (marinated in seasoning, garlic, vinegar and onions for a minimum of 24 hours and cooked on the flat top grill.

Budín (Bread pudding): Mixes chopped french loaf bread, evaporated milk, condensed milk, cinnamon, eggs, sugar, butter and a secret ingredient. Mixtures soaks for 30 minutes before placing in oven to bake until cooked with crispy edges.

Alcapurrias: Mashed green bananas, cassava and Taro root vegetable, lightly seasoned and filled with marinated ground beef. The marinated ground beef is made up of adobo seasoning, sofrito, tomato sauce, olives, roasted red peppers, anatto and canola oil.

Eat St. | Various Locations around Atlanta